These soft and fluffy Parmesan garlic knots are irresistible and addicting! A light yeast dough browned to perfection and smothered in a garlicky Parmesan butter makes them the perfect accompaniment to any meal.

Who can resist a fresh dinner roll twisted into a fun shape and coated with butter? Not me, that’s who! You don’t need any special equipment to make these. Just mix up the dough in a bowl and knead by hand or make it in a mixer. Punch down dough, shape it and bake it on a baking sheet. 

Ingredients needed:

(scroll down for complete printable recipe with measurements and directions) 

• lukewarm water, between 100-105 degrees Fahrenheit, when the water is too hot it kills the yeast
• white sugar (or honey) 
• salt
• instant dry yeast (it doesn’t require blooming) Here’s a good one. I usually buy a 2 pack and pour one in a wide mouth quart jar that I keep in the fridge and put the other pack in the freezer until I need it
• olive oil
• bread flour 
• butter, I use salted butter for everything
• garlic powder
• dried parsley for a nice touch of color 
• parmesan cheese, (yes, the grated stuff in the bottle) 

The Five Easy Steps to Making Parmesan Garlic Knots: 

1. Mix up the dough and knead it.
2. Cover the dough with plastic wrap and let rise for an hour.
3. Punch down the dough, divide, and shape into knots. You can leave the ends out or tuck them underneath. 
4. Bake in preheated oven until tops are golden brown. 
5. Brush with Parmesan garlic butter.  
6. Eat them!!! I guess that’s six steps. 😄

If you show up to a potluck with a big bowl of these soft little dough knots, I can guarantee you’ll go home with an empty bowl. They go perfectly with my Lasagna Soup.

Having fun making the dough, punching it down, and making these delicious little Parmesan garlic knots. 
~Rachel Ballinger 💕🤗

”A lot of living happens in the kitchen.”   ~Rachel 

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Parmesan Garlic Knots

These soft and fluffy Parmesan garlic knots are irresistible and addicting! A light yeast dough browned to perfection and smothered in a buttery Parmesan topping make them the perfect accompaniment to any meal.

Course Bread

Cuisine American

Keyword Bread, Dinner Rolls, Garlic, Parmesan, Side Dish

Prep Time 1 hour hour 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20 Knots

Author Rachel Ballinger

Ingredients

Dough:

• 1 1/2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp yeast
• 2 tbsp olive oil
• 3 1/2 cups flour

Parmesan Garlic Butter:

• 4 tbsp butter
• 1 tsp garlic powder
• 1 tsp dried parsley
• 3 tbsp Parmesan cheese

Instructions

To Make the Dough:

• In a mixer with the dough attachment, add the water, sugar, salt, yeast, oil, and then slowly add the flour while mixing. Mix and knead on low to medium speed for about 5 minutes until dough is soft and smooth.
• Remove dough hook and cover dough with plastic wrap and allow to rise until doubled in size, about an hour.
• Place dough on floured surface and with your hands shape it into a rectangle. Cut the dough in half lengthwise with a dough cutter and then cut each strip into ten equal pieces.
• Roll each piece into a 6-8” log and tie into a knot. Place them on a baking sheet.
• Bake in 400 degree oven for 20 minutes or until golden brown. Remove from oven and immediately brush with the garlic butter.

To Make the Parmesan Garlic Butter:

• Melt the butter in a small bowl and add the garlic powder, parsley, and Parmesan. With a pastry brush, brush the butter over the hot knots.
• They are ready to be enjoyed!

The post Parmesan Garlic Knots appeared first on My Everyday Ordinary Life.

Flour, yeast, salt, and water. That’s it! Mix it up in a bowl with a spoon until the dough has absorbed all the flour. It will be too sticky too knead but not so thin that it’s like batter. 


Cover it with plastic wrap and let it rise in a warm place for about 2 hours or until doubled in size. It’ll be full of bubbles and jiggly when you shake the bowl. 

Place the dough in the fridge and let it rest all day or overnight, about 8 hours. In the evening when you’re ready to bake it, pull it out of the fridge and let it warm up for about an hour. Cold dough doesn’t rise well. 

Scrape the dough out on a floured surface and using a dough scraper, fold the dough inwards into a loaf. Sprinkle with flour as needed. Flip loaf over so the smooth side is on top. Pick it up carefully with the dough scraper and place it on a floured square of parchment paper. Sprinkle some flour on top and spread it evenly with your hand. Using a knife or bread lame, slash the loaf along the top in the middle. If you don’t cut the loaf, it will split by itself while baking so the steam can escape and often it’ll do it in odd places that don’t look as pretty. 

Put your Dutch oven in the cold oven and let it warm up as the oven preheats to 450 degrees. Place the loaf in the Dutch oven and bake. 30 minutes with the lid on and 12 minutes with the lid off. 

Let the bread cool for 10 minutes before cutting into it. It needs time to finish baking. If you slice it too soon, it will be gummy. But as soon as you can, you definitely want to cut a piece of the bread and enjoy it while it’s warm. 

I love this recipe because it tastes really good, it’s uses simple ingredients, I’m able to mix it up in the morning before work and bake it in the evening after work and have freshly baked bread to feed my family at dinner time. 
I also think it’s amazing for anybody who struggles with kneading dough. This doesn’t require as much work and yet it delivers big goodness. 

Y’all enjoy! 
Rachel Ballinger 

”A lot of living happens in the kitchen.”    ~Rachel

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No Knead Artisan Bread

Only four simple ingredients and you have a delicious loaf of homemade bread. Mix it up in five minutes in the morning and let it rise all day and bake it in the evening or mix it up in the evening, refrigerate it overnight and bake in the morning. Simple and delicious and perfect for avocado toast, grilled cheese, or as crusty bread with soup.

Course Bread

Cuisine American

Keyword Bread, Yeast

Servings 1 9” Loaf

Author Rachel Ballinger

Equipment

• Dutch Oven
• Dough Scraper

Ingredients

• 3 cups bread flour
• 2 tsp instant dry yeast
• 1 1/2 tsp salt
• 1 3/4 cups lukewarm water not over 110 degrees Fahrenheit

Instructions

• In a mixing bowl, add the flour, yeast, and salt. Stir and then add the water and mix with a spoon. It will be a wet and messy dough that you can’t knead but not thin like cake batter either. Just mix until the flour is absorbed and then cover with plastic wrap and let rise for 2 hours or until doubled in size. It will rise faster when warm. When risen, it will be bubbly and wobbly like jello.
• Place the dough in the fridge and let it rest for about 8 hours. Basically all day or overnight. Make it work for you!
• When you’re ready to bake it, pull the dough out let it come to room temperature for about an hour.
• Place a Dutch oven into the cold oven and preheat the oven to 450 degrees.
• Scrape dough out onto a floured counter and using a dough scraper fold up the dough towards the middle all the way around forming a rough ball. Sprinkle a little flour on top and using the dough scraper, flip over. Scoop it up with the dough scraper and place on a floured square of parchment paper. Sprinkle the top with a little flour and using a knife or bread lame, score a line in the top of the loaf so the steam can escape while baking.
• Pick up the loaf with the edges of the parchment paper and place into the Dutch oven. Bake with the lid on for 30 minutes and then take the lid off and bake for 12 more minutes.
• Remove from oven and take the loaf out of the Dutch oven. Let it rest for 10 minutes before cutting into it as the loaf is still baking.

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No Knead Artisan Bread

Only four simple ingredients and you have a delicious loaf of homemade bread. Mix it up in five minutes in the morning and let it rise all day and bake it in the evening or mix it up in the evening, refrigerate it overnight and bake in the morning. Simple and delicious and perfect for avocado toast, grilled cheese, or as crusty bread with soup.

Course Bread

Cuisine American

Keyword Bread, Yeast

Servings 1 9” Loaf

Author Rachel Ballinger

Equipment

• Dutch Oven
• Dough Scraper

Ingredients

• 3 cups bread flour
• 2 tsp instant dry yeast
• 1 1/2 tsp salt
• 1 3/4 cups lukewarm water not over 110 degrees Fahrenheit

Instructions

• In a mixing bowl, add the flour, yeast, and salt. Stir and then add the water and mix with a spoon. It will be a wet and messy dough that you can’t knead but not thin like cake batter either. Just mix until the flour is absorbed and then cover with plastic wrap and let rise for 2 hours or until doubled in size. It will rise faster when warm. When risen, it will be bubbly and wobbly like jello.
• Place the dough in the fridge and let it rest for about 8 hours. Basically all day or overnight. Make it work for you!
• When you’re ready to bake it, pull the dough out let it come to room temperature for about an hour.
• Place a Dutch oven into the cold oven and preheat the oven to 450 degrees.
• Scrape dough out onto a floured counter and using a dough scraper fold up the dough towards the middle all the way around forming a rough ball. Sprinkle a little flour on top and using the dough scraper, flip over. Scoop it up with the dough scraper and place on a floured square of parchment paper. Sprinkle the top with a little flour and using a knife or bread lame, score a line in the top of the loaf so the steam can escape while baking.
• Pick up the loaf with the edges of the parchment paper and place into the Dutch oven. Bake with the lid on for 30 minutes and then take the lid off and bake for 12 more minutes.
• Remove from oven and take the loaf out of the Dutch oven. Let it rest for 10 minutes before cutting into it as the loaf is still baking.

The post No Knead Artisan Bread appeared first on My Everyday Ordinary Life.

First you mix up the simple dough and knead it for about five minutes till nice and smooth and elastic. I use my kitchen aid mixer for this. It’s a rich dough made with eggs, milk, and butter. 

After letting it rise for an hour, you punch it down and divide it in two equal sections. Shape each into a ball and then roll out with a rolling pin into a big circle.

Once it’s rolled out, take a pizza cutter or knife and cut each circle into 12 pieces like a pie. Then cut each of those sections into 3 triangles. You’ll end up with 36 triangles of dough per circle. 

Place a little sausage in the wide end of a triangle of dough and roll up. Repeat with all triangles. Place the little pigs in a blanket on a baking pan. Brish the tops with an egg wash and sprinkle with coarse sea salt or topping of choice. Everything But the Bagel is really good! 

Bake in a preheated 375 degree oven for 20 minutes or until lightly browned. Enjoy your yummy little appetizer! These a big hit with the kids and adults alike. 

You can make these with storebought crescent roll dough for a quicker treat. I like to make everything from scratch and it really isn’t hard to make this dough. 

Happy Baking! 
Rachel Ballinger 💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Pigs in a Blanket

These delicious little pigs in a blanket are a yummy appetizer that everybody likes. Made by rolling smokies in a rich and sweet homemade crescent roll dough, it’s a fun appetizer for parties.

Course Appetizer

Cuisine American

Keyword Appetizer, Bread, Sausage

Servings 72 Pigs in a Blanket

Author Rachel Ballinger

Ingredients

• 72 lil smokie sausages about 2 pounds
• 1 egg + 1 tbsp water for egg wash
• Coarse salt
• Everything but the bagel seasoning

Dough:

• 1 cup lukewarm milk
• 1/2 cup white sugar
• 1 tsp salt
• 2 1/4 tsp instant yeast a packet
• 2 eggs
• 1/2 cup butter softened
• 4 cups flour

Instructions

• In a mixer, put the warm milk, sugar, salt, and yeast. Add the eggs and softened butter. Slowly add the flour and mix. Knead for 5 minutes until you have a smooth dough. Cover with plastic wrap and let rise for an hour.
• Punch down and divide dough into two equal balls. Roll each ball out in a big circle with a rolling pin. Using a pizza cutter, cut each circle into 12 triangles like a pie. Then cut each triangle into 3 triangles.
• Place a lil smokie on the wide end of a dough triangle and roll up. Brush with egg wash and sprinkle with coarse salt or everything bagel seasoning.
• Place on pan and bake in 375 degree oven for 20 minutes until lightly browned.

The post Pigs in a Blanket appeared first on My Everyday Ordinary Life.

This recipe is very similar to my sandwich bread recipe and you can definitely just use my bread dough recipe and turn it into rolls. I used melted butter instead of oil for these rolls to give it a little more flavor and also a little more yeast to help make rising time faster and the rolls nice and fluffy.

I’ve made rolls with eggs and milk and I just felt like they were too rich and I missed the simple goodness these rolls deliver. These are our favorite! 

You don’t need any fancy equipment to make bread and dinner rolls. You can use a mixer if you have one or you can mix and knead the dough by hand. There is something very satisfying in kneading dough by hand! All you need is a bowl and a spoon and then a pan to bake the rolls in. 

INGREDIENTS NEEDED FOR SOFT DINNER ROLLS:

(scroll down for recipe with complete ingredients) 

• lukewarm water
• sugar (you can substitute honey if desired) 
• salt
• instant yeast (active dry yeast works great too) 
• melted butter
• bread flour 

SIMPLE STEPS TO MAKE THESE SIMPLE ROLLS:

(scroll down for recipe with complete ingredients and instructions)

• Mix up the dough. Biggest thing here is don’t add too much flour where the dough is dry and dense. Add just enough to make a soft and smooth dough. 
• Cover and let rise till doubled in size. I cover it with a clean kitchen towel or plastic wrap. 
• Punch down dough and divide into 24 equal pieces. I just eyeball it and sometimes they’re all different sizes but that adds to the homemade rustic look, am I right? 
• Shape each piece of dough into a smooth roll. I grab it, pulling the top down and pinching the bottom shut and then roll it in circular motions on the counter to make a nice smooth ball. 
• Place rolls in oiled pan. Cover and let rise again. 
• Bake in preheated oven until golden on top, about 30 minutes. 
• Brush tops with melted butter while still hot. 
• Enjoy! 

I hope you enjoy this recipe at your dinner tables on Sunday or Thanksgiving and Christmas and Easter or anytime all year long! It’s great fun to let the kids help shape the rolls. They might not be as smooth on top but they’ll be perfect and the kids will gobble them up. 

Happy Baking,
~Rachel Ballinger 💕🍞

“A lot of living happens in the kitchen.”  ~Rachel 

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Soft Dinner Rolls

Soft and delicious, these dinner rolls are the perfect complement to any meal. Golden on top and baked to perfection, they're amazing slathered in butter and jam.

Course Bread

Cuisine American

Keyword Bread, Dinner Rolls

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 24 Dinner Rolls

Author Rachel Ballinger

Ingredients

• 2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 2 tbsp butter melted
• 4-5 cups bread flour
• 1 tbsp melted butter for brushing tops of baked rolls

Instructions

• In the bowl of a mixer, put the water, sugar, salt, and sprinkle the yeast on top. Add the melted butter and gradually add the flour as you mix and knead the dough. Add flour gradually until you have a nice smooth dough. Knead for about 5 minutes.
• Turn the dough over and cover with plastic wrap. Let rise until doubled in size, about an hour.
• Punch down dough and divide into 24 pieces with a dough cutter. Shape each piece into a smooth roll and place in oiled 9”x13” baking pan. Cover and let rise for 30 minutes.
• Bake in preheated 375 degree oven for 30 minutes or until tops are lightly browned.
• Remove from oven and brush tops of hot rolls with 1 tbsp melted butter.

Notes

The dinner rolls freeze well. As soon as they’re baked and completely cooled off, put them in plastic freezer bags and freeze. Pull out the night before wanting to use them and let them thaw overnight. 

The post Soft Dinner Rolls appeared first on My Everyday Ordinary Life.

Reasons to make this French bread:

• It’s the perfect accompaniment to most dishes and rounds out any meal perfectly 
• It’s fast to make – it’s ready in one hour
• You can make garlic bread with it to serve with lasagna, spaghetti, chicken alfredo, and other Italian meal 
• You can serve it for breakfast with butter and jam 
• You can use it for making breadcrumbs and croutons 

Just six simple ingredients needed:

• Flour, bread or all purpose 
• Lukewarm water, I use our well water from the tap and just test the temperature with my hand. If it’s too hot for me, it’s not lukewarm. But technically you want it around 110 degrees, warm but not too hot otherwise it will kill the yeast 
• Sugar
• Salt 
• Yeast, instant or active dry work equally well 
• Oil, I use olive oil for everything but avocado, vegetable, or canola work too

Simple Steps to make the French bread:

• Mix up the dough in a mixer or by hand. Knead to make a soft, smooth dough.
• Place dough on floured surface and with your hands shape into a rectangle. Cut the rectangle in half lengthwise with a dough cutter or knife.
• Roll each baguette until smooth and about 12 inches long

• Place in baguette pan or on any cooking sheet, cover with a cloth, and let rise for 30 minutes.
• Cut 4-5 diagonal slits on the top of each loaf. 
• Bake in preheated 425 degree oven for 20 minutes or until nicely browned on top and bottom. 
• Let cool and enjoy!

I make this into garlic bread to serve with lasagna or spaghetti. Simply slice each baguette in half lengthwise, spread softened butter on each slice, sprinkle generously and evenly with garlic powder, and bake in 400 degree oven for about 10 minutes, finishing it over on broil for just a minute to give it a nicely browned top. 

Enjoy this easy bread recipe! 
~Rachel Ballinger 🥖💕

”A lot of living happens in the kitchen.”   ~Rachel

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French Bread

You can bake this delicious French bread in one hour. Soft on the inside and crisp on the outside, it’s perfect for making garlic bread or serving with butter and jam.

Course Bread

Cuisine French

Keyword Bread

Total Time 1 hour hour

Servings 2 Baguettes

Author Rachel Ballinger

Ingredients

• 1 1/2 cups lukewarm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon instant dry yeast
• 2 tablespoon olive oil
• 3-4 cups all-purpose flour

Instructions

• Mix and knead till dough is nice and smooth, about 5 minutes.
• Place dough on floured surface and make a rectangle. Cut the dough in half lengthwise and roll each piece to shape nice smooth loaves. Place in a baguette pan, cover with a towel, and let rise for 30 minutes.
• Using a serrated knife, cut 4-5 diagonal slits into the top of each loaf. Bake in preheated 425 degree oven for 20 minutes or until nicely browned on top and bottom.

The post French Bread appeared first on My Everyday Ordinary Life.

Your whole house will smell amazing when you bake these homemade cinnamon rolls and that smell is like a dinner bell summoning the whole family to the kitchen. 

Light and fluffy, filled with cinnamon and brown sugar, and topped with a yummy powdered sugar butter icing. These homemade cinnamon rolls will remind you of your grandmother! Perfect for Saturday mornings and ladies brunch and Christmas morning and pretty much anytime that you need a sweet breakfast treat. 

Can cinnamon rolls be frozen?

Yes, they sure can! There are two ways you can do this. 1. You can prepare them and then right before baking wrap them in plastic wrap and place in a freezer bag and freeze. Pull them out of the freezer and let them thaw completely and then bake. 
2. My favorite way is to bake them, let them cool off, and then immediately wrap them in plastic wrap and place in a freezer bag and freeze. I pull them out the night before and let them thaw. For example, I pull them out on Christmas Eve and let them thaw overnight and then Christmas Morning, I place them in a preheated 350 degree oven for 5 minutes and then pull them out, let them cool, and ice them. They taste freshly baked and ready to make all the best Christmas memories for your family. 

Ok, let’s make some homemade cinnamon rolls:

First you make the dough and let it rise until doubled, about an hour. Oil your hands and punch it down. Let it rise again until doubled. I’ve tried skipping this second rise and the rolls just don’t get as nice and fluffy. It’s not worth it. 

Then you plop the beautifully risen dough onto a floured surface and with a rolling pin, roll it into a rectangle. Smear one stick of softened butter evenly over it. 

Next sprinkle the dough evenly with a generous sprinkle of ground cinnamon. I have never measured it. Just sprinkle and even layer on it. You can’t do it wrong! It’ll taste amazing with a little less or a little more. Don’t stress, just sprinkle with the heart and it’ll be perfect.

Then you spread the brown sugar on top of the cinnamon. One cup does the trick. 

Time to roll up the dough evenly into a tight log. Once rolled up, take a long piece of heavy duty thread and cut the dough into 1” slices. Place the rolls in an oiled (I use olive oil) baking pan. 

Preheat the oven to 400 degrees and let the rolls rise for about 15 minutes or until the oven is preheated. 

Bake in 400 degree preheated oven for 15 minutes. Remove from oven and let cool completely. 

While the rolls are cooling, make the icing. Mix it up in the mixer, making sure to cream the butter until nice and smooth before adding the rest of the ingredients. Once the rolls are cooled, ice them and enjoy! I actually like to ice them while they’re still a little warm because it makes the icing all melty and drippy and delicious.
This is probably too much icing for this amount of cinnamon rolls but save the leftovers in the fridge for another project. 

I hope you make these cinnamon rolls and enjoy them as much as we do. Make some core food memories! 
Lots of Love,

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”    ~Rachel 

 

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Homemade Cinnamon Rolls

Light and fluffy, filled with cinnamon and brown sugar, and topped with a yummy powdered sugar and butter icing. Your whole house will smell amazing when you bake these homemade cinnamon rolls.

Course Bread, Breakfast

Cuisine American

Keyword Bread, Breakfast, brunch, cinnamon rolls

Prep Time 3 hours hours

Cook Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 20 Cinnamon Rolls

Author Rachel Ballinger

Ingredients

Dough:

• 2 cups lukewarm milk
• 4 tbsp butter softened
• 1/4 cup white sugar
• 2 tsp salt
• 1 1/2 tbsp dry instant yeast 2 - 1/4 oz packets
• 2 eggs
• 5-6 cups flour

Filling:

• 1 stick softened butter
• an even sprinkle of ground cinnamon
• 1 cup brown sugar

Icing:

• 1 stick butter or 4 tbsp butter and 4 oz cream cheese
• 2 tsp vanilla extract
• 4 tbsp milk and more if needed
• 2 lb. bag of powdered sugar

Instructions

Cinnamon Rolls:

• In a small pot on the stove, warm the milk to lukewarm (about 105 degrees). Pour in a large mixing bowl and add the butter, sugar, salt, and sprinkle the yeast on top. Add the eggs and gradually add the flour as you stir it altogether. Keep adding flour until too thick to stir and then start kneading. Add flour and knead for about 5 minutes to make a smooth elastic dough.
• Cover and let rise for about an hour or until doubled in size.
• Oil your hands with olive oil and punch down the dough. Oil the bowl, flip the dough over in the bowl so the smooth side is on top, and let the dough rise again for about an hour or until doubled in size.
• Preheat oven to 400 degrees Fahrenheit.
• Place risen dough on a floured surface and use a rolling pin to roll it into a large rectangle. Spread the stick of softened butter evenly over it. Evenly sprinkle a generous layer of cinnamon on top of the butter. Spread the brown sugar evenly on top. Roll the dough rectangle evenly into a long log. Take a piece of thread and cut the log into 1” slices. Place the slices in an oiled pan, cover with a cloth, and let rise for about 15 minutes.
• Bake for 15 minutes in preheated oven. Remove from oven and let cool.

Icing:

• In a mixing bowl beat butter with mixer and then add the rest of the ingredients and beat till smooth. Add powdered sugar slowly to avoid making a mess. Use as much milk as needed to get to the right consistency.
• Ice the cooled rolls and enjoy!

The post Homemade Cinnamon Rolls appeared first on My Everyday Ordinary Life.

These soft buttery garlic breadsticks are the perfect side for any pasta dish. I like to make them to go with my Lasagna Soup and Chicken Alfredo. 

I used my bread recipe to make these and changed up a couple things. A little more yeast and just one rise time in order to speed up the process a little so you can make these pretty quickly for a dinner. 

The kids love helping make these. It’s fun to roll the dough into sticks and then also brush on the melted butter with garlic and parsley once they’re baked. 

Just Six Simple Ingredients needed to make the dough:

• lukewarm water
• white sugar
• salt
• instant yeast or active dry 
• olive oil
• bread flour 

And then for the garlic butter sauce:

• butter, melted
•  Garlic powder
• Dried parsley 

Mix the dough and knead. Let it rise and then shape the breadsticks. Let rise again and then bake. Smother in the garlic butter and they are ready to eat! 

~Rachel Ballinger 🥖💕

“A lot of living happens in the kitchen.”    ~Rachel

 

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Buttery Garlic Breadsticks

Soft buttery breadsticks that are perfect with any pasta dish. My kids eat them as snacks and can’t get enough!

Course Bread

Cuisine American

Keyword Bread, Breadsticks

Total Time 2 hours hours

Servings 18 Breadsticks

Author Rachel Ballinger

Ingredients

Breadsticks:

• 3 cups lukewarm water
• 2 T sugar
• 2 t salt
• 1 T yeast
• 4 T olive oil
• 6-7 cups flour

Garlic Butter:

• 4 tbsp butter
• 1 tsp garlic powder
• 1 tsp dried parsley

Instructions

For the Breadsticks:

• In a mixer with the dough attachment, add the water, sugar, salt, yeast, oil, and then slowly add the flour while mixing. Mix and knead on low to medium speed for about 5 minutes until dough is soft and smooth.
• Remove dough hook and cover dough with cloth or plastic wrap and allow to rise until doubled in size, about an hour.
• Place dough on floured surface, with your hands shake into a rectangle, and then divide into 18 equal sections. I cut it with a dough cutter.
• Roll each piece into a 6-8” breadstick and place on oiled baking sheet. Let rise for 30 minutes.
• Bake in 400 degree oven for 20 minutes or until golden brown. Remove from oven and immediately brush with garlic butter.

For the Garlic Butter:

• Melt the butter in a small bowl and stir in the garlic powder and parsley.
• With a pastry brush, brush the butter over the hot breadsticks.
• They are ready to be enjoyed!

The post Buttery Garlic Breadsticks appeared first on My Everyday Ordinary Life.

Let’s make this:

In a bowl add the water, sugar, salt, yeast, oil, and egg. Slowly add the flour and mix until you have a nice smooth dough. Knead for about 5 minutes.

Cover and let rise till doubled, about an hour.

Oil your hands and punch down the dough. Place the dough on a lightly floured surface and divide in half. Cut each half into 8 pieces.

Shape each piece into a nice round ball. Place them on an oiled baking pan and cover. Let them rise for about an hour or until doubled in size.

In a small bowl use a fork to whisk together an egg and a splash of milk. Brush the tops of the buns with the egg wash and sprinkle sesame seeds on.

Bake in preheated 350 degree oven for 25 minutes or until browned on top and bottom.

Remove from oven, let cool, and then slice in half. If you’re grilling anyway, it’s easy to toast the buns and make them even better. 

Y’all enjoy! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”  ~Rachel 

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Homemade Hamburger Buns

These soft homemade hamburger buns will elevate your burger game this summer! The nicely browned tops sprinkled with sesame seeds look as amazing as they taste.

Course Bread

Cuisine American

Keyword Bread, Hamburger Buns

Total Time 3 hours hours

Servings 16 Hamburger Buns

Author Rachel Ballinger

Ingredients

• 3 cups lukewarm water
• 2 tbsp sugar
• 2 tsp salt
• 1 tbsp instant or active dry yeast
• 3 tbsp olive oil
• 2 eggs
• 7 cups bread flour and more as needed
• 1 egg and a splash of milk for egg wash
• Sesame seeds

Instructions

• In a bowl add the water, sugar, salt, yeast, oil, and egg. Slowly add the flour and mix until you have a nice smooth dough. Knead for about 5 minutes.
• Cover and let rise till doubled, about an hour.
• Oil your hands and punch down the dough.
• Place the dough on a lightly floured surface and divide in half. Cut each half into 8 pieces. Shape each piece into a nice round ball. Place them on an oiled baking pan and cover. Let them rise for about an hour or until doubled in size.
• In a small bowl use a fork to whisk together an egg and a splash of milk. Brush the tops of the buns with the egg wash and sprinkle sesame seeds on.
• Bake in preheated 350 degree oven for 25 minutes or until browned on top and bottom.
• Remove from oven, let cool, and then slice in half. Enjoy!

The post Homemade Hamburger Buns appeared first on My Everyday Ordinary Life.

Mix up your dough, let it rest for 15 minutes, divide it and shape into balls, roll them out, and fry on a hot cast iron skillet. Bam! Homemade delicious-ness! A great recipe to let the kids help make. They’ll be making them by themselves soon just for an afternoon snack. 

Enjoy!

Rachel Ballinger☕️💕

”A lot of living happens in the kitchen.”    ~Rachel 

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Homemade Flour Tortillas

Mix up these homemade flour tortillas in 30 minutes with only four ingredients. Fresh homemade flavor and real ingredients, they elevate your dinner to a whole new level. 

Course Bread

Cuisine Mexican

Keyword Bread, Tortilla

Total Time 45 minutes minutes

Servings 10 Tortillas

Author Rachel Ballinger

Ingredients

• 3 cups flour
• 1 tsp salt
• 1/3 cup olive oil
• 1 1/3 cup hot water

Instructions

• Mix flour and salt together. Add oil and hot water. Mix and knead until it becomes a soft dough. You can make this by hand or in a mixer.
• Cover the dough and let rest for 15-30 minutes. Divide dough into 10 equal pieces. Roll each piece into a ball. Roll out each dough ball as thin as possible with a rolling pin. Cook on a hot ungreased cast iron griddle about 1 minute on each side just until lightly browned in spots.

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Ingredients needed:

• Flour – all purpose flour or bread flour 
• Sugar
• Baking powder 
• Salt
• Baking soda 
• Butter – I use salted butter for everything 
• Sourdough Starter – you can use sourdough starter or discard
• Buttermilk – if you don’t have any buttermilk on hand you can make your own by adding 1 tablespoon lemon juice to 1/2 half cup

Mix together dry ingredients. Cut the butter into the flour mixture with a pastry cutter or fork. Another option is using frozen butter and grating it. Add the wet ingredients and mix. Form a nice dough and roll it out on a floured surface. Use a biscuit cutter to cut about 20 biscuits. Place on cookie sheet or baking pan and bake for about 15 minutes. Serve hot with gravy or enjoy with butter and jam. 

These biscuits are the perfect accompaniment to my ground beef breakfast gravy recipe. This combo is a family favorite of ours and often shows up on Saturday’s or on snow days. Hearty and happy! 

Happy Baking,

Rachel Ballinger ☕️

Print

Sourdough Biscuits

These flaky biscuits are quick to make and go perfect with gravy for a hearty breakfast.

Course Bread

Keyword Biscuit, Bread, Sourdough,

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 Biscuits

Author Rachel Ballinger

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup butter frozen
• 1 cup active sourdough starter
• 1/2 cup buttermilk

Instructions

• Preheat oven to 450 degrees.
• In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Slice butter and cut into flour mixture with a pastry cutter or fork.
• Add the sourdough starter and buttermilk. Stir until a soft dough forms.
• Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out biscuits using a 2-inch biscuit or cookie cutter.
• Place biscuits on baking sheets. Place into oven and bake for 15 minutes or until golden brown.
• Serve warm with gravy or with butter and jam.

The post Sourdough Biscuits appeared first on My Everyday Ordinary Life.