Moomie Buns

From the kitchen of One Perfect Bite...I've changed our 4th of July menu. I just couldn't have the Silver Fox grilling in 95 degree weather. We just aren't use to those temperatures here in my little piece of paradise, so we may well end up having our holiday picnic on the floor of my living room. I've got a bunch of folks coming and because they are all special to me, I want to make sure they get the best my kitchen can provide. To that end, I've been up to my elbows in dough for sandwich buns. I'm using my favorite recipe for rolls that at one time were called Moomie Buns. Over time the required three changes have been made to her recipe and its name has been changed to Beautiful Burger Buns. I feel badly for Ellen, who was the creator of the recipe. She's a bit like the gal who created the Tunnel of Fudge Cake. Everybody liked their creations and while their recipes became famous, they were politely brushed aside. I still call these Moomie Buns out of respect for their creator, and if you are among the few who have never tried them, I urge you to do so. They are delicious and I know you will love them They have a bit more substance than store-bought rolls, and while I have shaped them as sandwich buns, you can let your imagination run wild and shape them in any way you please. I use a bit less sugar than is called for in the original recipe, but otherwise the recipe remains intact. Here is how these terrific rolls are made.

French Bread Rolls

From the kitchen of One Perfect Bite...Last week I spoke to you about finding really simple dishes to tuck in among the more more expensive and labor intensive components of a holiday meal. These rolls fall into the simple AND inexpensive category of any meal and they are a perfect addition to your Christmas or New Year's table. Folks who do not make bread don't understand how easy it can be to prepare, and they feel special when you make it for them. This recipe has been around for a very long time, but I'm such a snob that I never dreamed that something so simple to make could be company worthy, so it's taken me forever to give it a try. Don't make my mistake. While I've found a lot of pretenders, I can't find the original source of the recipe or to whom it should be attributed, so, save for telling you that it is not an original creation, I have no idea where to point you for the original recipe. 'Nuff said! Here is how these rolls are made. Do try them. Simple! Simple! Simple!

Overnight Cinnamon Rolls

From the kitchen of One Perfect Bite...Thinking about what to serve on Christmas morning? You probably want something delicious, but with the crew gathered around the tree, I suspect you also want something that is easy to make, so you can be with them, rather than in the kitchen. These overnight rolls are a marvelous solution to that dilemma. With a bit of forethought, you can chill and shape them on Christmas Eve and allow them to rise while you unwrap your Christmas gifts. This recipe comes to you with some options for filling the dough before it is rolled. While I prefer the standard cinnamon filling, I can honestly tell you that the chocolate and orange-spice fillings are also delicious. As most of you know, I'm not a fan of overly sweet breads or pastry, so I use less glaze than is suggested in the recipe below. I also use just one teaspoon of vanilla extract when I make mine, as I think the full measure is too much of a good thing. This is a personal preference, so if you have a demanding sweet tooth, by all means use all of the glaze and live dangerously with the vanilla. I love to serve these warm. If you make them ahead of time, do warm them before serving. I hope you'll give this recipe a try. Here is how these memory-making rolls are made.

Overnight Refrigerator Rolls

From the kitchen of One Perfect Bite...While nothing says lovin' like fresh bread from the oven, the countdown to Christmas has begun, and finding time to make it is a trick that Houdini would envy. Over the years, homemakers have countered the press of time with recipes that make the addition of fresh bread and rolls to meals possible, even at this busy time of year. When my children were still young, I relied heavily on refrigerator rolls to add that special lovin' touch to breakfast and dinner during the holiday season. Refrigerator dough, which requires no kneading, can be made several days before it's to be baked and it can be sweetened to taste and shaped to please the eye of the cook and her family. Basic refrigerator dough is damp when it is first mixed, and it is hard to believe that the shaggy mess sitting in the bowl will be fit for anything, much less bread or rolls. Refrigeration is the key. When working with these doughs, it is important they be properly chilled before shaping. The colder the dough, the easier it will be to make your rolls. I made man-sized buns for dinner tonight, but last week I used the same dough to make cloverleaf rolls. I do hope you'll keep this recipe in mind as the holiday approaches. It's a time saver and the rolls are quite nice. Here is how they are made.

Rue Tatin Sweet Crescent Rolls - Away A While Recipe Favorites

Rue Tatin Sweet Crescent Rolls

From the kitchen of One Perfect Bite...Every year at this time, I renew my search for the perfect cinnamon roll. I've been looking for decades now and still come up short. I've finally decided that the only way I'll ever find my golden fleece, is to rob elements of existing recipes, and combine them in such a fashion that they can be called my own. Tonight's post is not about cinnamon rolls, it is, rather, about an outstanding sweet dough that I think will work very nicely as a base for them. I know most of you have read the charming memoir, On Rue Tatin, written by Susan Loomis. Tucked between its covers is a lovely recipe called Les Pains De Rapprochement or The Rolls That Brought us Together. That dough is the one I'll be using next week when I'll unveil the world's ultimate cinnamon roll. They are really good and I think you forgive my modest brag once you taste them. Anyway, I tested Susan's recipe exactly as it was written before forging the path that leads to those very special buns. The Silver Fox loved the shape and color of the original rolls, and it is at his urging that I'm sharing Susan's recipe for crescent rolls with you. These are really easy to make, especially if you have a large stand mixer to do the work for you. The dough requires a bit of kneading, but it is so velvety that you'll find it a pleasure to work with. The rolls are meant to be served warm from the oven, but, in a pinch, they can be reheated in a microwave. There are no tricks here. Follow the recipe and you have gorgeous crescent rolls to serve your family and friends. I hope you'll come back next week when we feature them with all the bells and whistles added. The original recipe can be found here.

                    

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Sour Cream Twists

From the kitchen of One Perfect Bite...The Silver Fox and I stole away this weekend to spend some time with family before they left for the San Juan Islands. Seattle is a great city, and I hasten to add that we had a wonderful time, but I have come to the conclusion that cats are easier to herd than my progeny. I made the mistake, not just once mind you, of asking, "Where shall we eat?" Six people, six strong wills and six palates, each arguing for their favorite cuisine, led to debates that put filibusters to shame, and, I might add, delayed mealtime by at least an hour whenever the question was asked. I eventually caught on, bit my tongue and had an energy bar while they hashed out the merits of their favorite food. I also came to the conclusion that my crew is not yet ready for democracy, so next time, I'm assuming dictatorial power and will personally be responsible for meal planning and restaurant reservations. Not all was lost, however. One of our more successful forays led us to Pike Place Market for breakfast, and while there, the Silver Fox stumbled on a pastry that his mother used to make for him on Easter Sunday. His family comes from an area in Southern Illinois that was originally settled by German immigrants and this pastry is one they brought with them from the old country. He was thrilled, it was a personal remembrance of things past, and I promised I'd try to recreate them for him once we were home. I made these soft, well-flavored buns for him today, using a recipe I found on the Taste of Home website. I made three changes to the recipe you'll find below. I cut the dough into 2-inch wide strips and I reduced the amount of confectioners' sugar from four to two cups. I also added the zest of one small lemon to the icing. I really like these soft and tender twists and I'll definitely make them again. They are good enough to share, and I thought those of you who enjoy making bread might want to add the twists to your recipe collection. Here is how they are made.