Sandwich Roll Recipe

 

These small sandwich buns are easy to make when you use a bread maker to knead and
prepare the dough. They’re shaped using the bottom of a wide water glass and you can make
them the size you’d like.
We used white flour in this photo, but you can substitute the white flour with whole wheat.

For an extra delicious sandwich, serve when the buns are slightly warm.

Ingredients Needed:

· 1 ¼ cup milk, room temperature
· 1 egg, room temperature
· 2 tablespoons soft butter
· 4 cups flour
· ¼ cup sugar
· ½ teaspoon salt
· 1 package yeast (2 ¼ teaspoons)
· 1 tablespoon melted butter
· Extra flour for rolling doll

Also, keep on hand bread maker, measuring cups and spoons, rolling pin, water glass with wide
bottom, baking sheets and pastry brush.
Serves: Makes 24 buns

Step 1:

Add Ingredients to Bread Maker
Add the milk, egg and butter to the bread maker. Top with the flour, sugar and salt. Make a well
in the center and add the yeast. Place the bread maker on the dough setting and let it do it’s
magic.

Step 2: 

Form Your Buns
Once the bread maker is done, remove the dough and place it on a lightly floured surface and
work dough gently. Divide the dough into two chunks and, one at a time, roll dough out to about
a ¾ inch thickness. Use the bottom of wide water glass (approx 2 inches) to cut out your buns.
Place the buns on the baking sheets (lightly grease them if they’re not non-stick).
Brush the tops with butter using a pastry brush. Cover and let the buns sit for 1 hour.

Step 3:

Preheat Oven and Bake Your Buns

Preheat your oven to 350 F. Bake your buns for 9-12 until lightly browned.

Breads-Rolls

10:20 PM

Oven-Baked Summer Squash Fries

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

Ingredients:

1 medium summer squash

2 eggs

1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)

1 teaspoon paprika

1 teaspoon mustard power

Salt and pepper

Olive oil

How to Make It:

Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.

Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.

Whisk the eggs in a dish and set aside.

In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.

Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.

You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Serve with ranch or another favorite dip.

Breads-Rolls

10:31 AM