By Adell Shneer and The Canadian Living
Test Kitchen. This bakes into tender, buttery buns in a variety of
shapes. Do some of each to make a fabulous breadbasket for your holiday
- 2 tbsp (25 mL) granulated sugar
- 1-1/4 cups (300 mL) milk
- 1/4 cup (50 mL) butter
- 1 tsp (5 mL) salt
- 1/4 cup (50 mL) warm water
- 1 pkg (2-1/4 tsp/11 mL) active dry yeast
- 1 egg
- 4-1/2 cups (1.125 L) all-purpose flour, (approx)
- Remove 1 tsp (5 mL) of the sugar; set aside.
- In saucepan, heat together milk, butter, salt and remaining sugar until butter is melted; let cool to lukewarm.
- In large bowl, dissolve reserved sugar with warm water. Sprinkle in
yeast; let stand until frothy, about 10 minutes. Whisk in milk mixture
- Stir in 4 cups (1 L) of the flour, 1 cup (250 mL) at a time, to make
soft shaggy dough. Turn out onto lightly floured surface; knead, adding
as much of the remaining flour as necessary to prevent sticking, until
smooth, elastic and quite soft, about 10 minutes.
- Place dough in large greased bowl, turning to grease all over. Cover
with plastic wrap or tea towel; let rise in warm place until dough is
doubled in bulk, about 1-1/2 hours.
- Additional Information
- Variation – Whole Wheat Soft Dinner Roll Dough: Replace 1-1/2 cups (375 mL) of the all-purpose flour with whole wheat flour.
from the Daily Bulletin – May 13, 2010
- 1 cup plain flour
- 1 cup whole-wheat flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 egg whites
- 2 tbsp canola oil
- 2 tbsp unsweetened applesauce
- 2 tsp grated orange peel
- 3/4 cup orange juice
- 1 1/4 cup finely chopped rhubarb
- 2 tbsp chopped pecans
- Preheat oven to 350F.
- combine flours, sugar baking powder,soda and salt.Mix evenly
- In a separate bowl, add egg whites, canola oil, applesauce, orange
peel and orange juice. Beat until smooth. Add to the flour mixture and
blend just until moistened but still lumpy. Stir in chopped rhubarb.
- Spoon batter in 12 muffin cups. Sprinkle 1/2 tsp chopped pecans onto each muffin.
- Bake 25-30 min.
This recipe came from Pam, but originally
was created by Dorothy Ross of Ear Falls, ON. A really nice moist muffin
that combines the tang of rhubarb and the sweetness of blueberries. I
changed the original recipe which contains sour cream, (I didn’t have
any) to slightly over 1/2 cup of milk soured with lemon juice.
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup sour cream
- 1 1/2 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup milk
- 1 cup fresh or frozen blueberries
- 1 cup chopped fresh or frozen rhubarb
a small mixing bowl, cream butter and sugar. Add egg and sour cream;
mix well. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk. Fold in blueberries and rhubarb.
- Fill 12 greased or paper-lined muffin cups about 2/3
full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes
out clean. Cool for 5 minutes before removing from pans to wire racks.