Hot Cross Buns

Every time I hear "Hot Cross Buns" blaring out of my car CD player I wonder what they are. So I looked them up and found that you should make these on Good Friday, which is the Friday before Easter. They were named in 1733 and have a lot of history behind them. My favorite superstition is that if I hang one in the kitchen, it is said to " . . . protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year." (Wikipedia) I wonder how it makes the kitchen smell as the months go by. I recommend eating them instead of hanging them as they are really good.

Ingredients:

3/4 cup lukewarm milk

3 tablespoons butter, melted

1 egg

1 egg white

1 teaspoon vanilla

1/4 cup white sugar

1/4 teaspoon salt

1/2 teaspoon allspice

1 teaspoon cinnamon

3 cups bread flour

1 tablespoon active dry yeast

3/4 cup raisins or other dried fruit

1 egg yolk

2 tablespoons water

cream cheese frosting

Directions:

Put all ingredients except egg yolk and 2 tablespoons water in bread maker pan in order listed. Set to dough setting. Or use a mixer to mix and rise until double. When done mixing and rising, punch down dough on floured surface, cover, and let rest for 10 minutes. Shape into 12 balls and place in a greased 9 x 13 pan. Cover and let rise in a warm place till double, about 35 - 40 minutes. Mix egg yolk and 2 tablespoons water. Carefully brush on rolls. Bake at 375 degrees for 20 - 25 minutes. When cooled completely put frosting in a zip lock bag, cut corner and make an X on each bun.

Rosemary Potato Rolls

I used left over mashed potatoes to make these super soft super good rolls. And is there anything better than the smell of rosemary wafting throughout the house? Okay, maybe we could argue that the smell of chocolate brownies is better, but it would be a close call. The girls had fun making snake ropes which turned into these fun-shaped rolls.

Ingredients:

1 1/8 cups warm water

2 tablespoons olive oil

2 tablespoons powdered milk

1/2 cup mashed potatoes

1 tablespoon white sugar

1 teaspoon dried rosemary, crushed

1 teaspoon salt

3 cups bread flour

1 1/2 teaspoons yeast

1 tablespoon cornmeal

1 egg, beaten

1 teaspoon kosher salt

Directions:

Add all ingredients except cornmeal, egg, and kosher salt in bread machine in order listed. Select Dough cycle and Start. When cycle is done, divide the dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter and lightly sprinkle with kosher salt. Bake at 375 degrees for 15 to 20 minutes.

Honey Wheat Sandwich Rolls

I love the wheat flour in these little rolls. It's just the right amount to give them some texture and flavor, but not so much that they are heavy. They are perfect for lunch time sandwiches and best warm from the oven.

Adapted from allrecipes.com

Ingredients:

1 1/4 cups warm milk

1 egg, beaten

2 tablespoons butter, softened

1/4 cup honey

3/4 teaspoon salt

2 3/4 cups bread flour

1 cup whole wheat flour

1 1/4 teaspoons yeast

2 tablespoons butter, melted

Directions:

Place ingredients, except melted butter, in the bread machine pan in the order recommended by manufacturer. Select dough cycle; press start. When dough cycle has finished, roll dough 3 to 4 inches thick on a lightly floured surface. Cut with a large biscuit cutter or wide mason jar lid. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Preheat oven to 350 degrees. Bake for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.