recipe: homemade hot dog buns

Homemade Hot Dog Buns

(Makes 10)

What food epitomizes summer more than a delicious hot dog? There may be other great contenders, but when I think of warm weather and the outdoors, I always think of BBQs, picnics, and of course, hot dogs. So why not up your game and make your own hot dog buns? It is relatively simple and the end result is only that much more delectable.

Ingredients:

2 tsp active dry yeast
1 cup warm water
3 tbsp sugar
1 tsp salt

1 large egg
1/4 cup butter + more to brush buns, melted
3 1/2 cups all-purpose flour

Oil (any kind), to grease

Steps:

1. In a large bowl, combine the yeast, water, and sugar. Stir, cover with a tea towel, and let sit until frothy- about 15 minutes.

2. Add the salt, egg, butter, and flour. Mix until well-combined. Transfer to a floured surface and knead for 5-8 minutes. Then grease a medium bowl and place the dough inside, coating it with the oil. Cover with a tea towel and leave in a warm spot for 1 hour.

3. Punch down the dough. Place on a floured surface and form into a log. Cut into 10 equal pieces. Roll out each piece until it resembles a hot dog bun (about 6” long). Put the buns on a greased baking sheet. Cut a slit down the middle of each bun. Cover again and let rise for 30 minutes.

4. Preheat oven to 375°F. Bake the buns for approximately 20 minutes. Once browned, remove and brush with butter. Let cool before serving! 

Note: You can substitute a bit of the all-purpose flour for whole wheat flour, like I did. I always prefer to do a combination of the flours, so I switched 1 cup out for whole wheat. Feel free to substitute as much as you would like, or none at all!

Emory

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recipe: braided easter bread

Traditionally, Easter bread is a sweetened loaf that has been served for many centuries. This one in particular is modified from a traditional Italian loaf. After combining a few recipes that I found online, I made this loaf twice and settled on the one where I had the best results. I altered the steps, added and took away some ingredients, and didn’t add dyed eggs to it. It is a soft and sweet loaf that can really be served anytime during the year! It is paired best with light or sweet toppings (such as butter or jam).

Braided Easter Bread

Ingredients:

2/3 cup granulated sugar
1 1/2 tbsp active dry yeast
1 1/2 cup warm milk
1/2 cup butter, plus more to grease
1 tsp salt
1 tsp vinegar
2 large eggs
1 tsp vanilla
6 cups all-purpose flour

Steps:

1. In a large bowl, combine the sugar, yeast, and warm milk. Mix and cover with a damp tea towel for 15 minutes. Mixture should be bubbly.

2. Add warm butter, salt, vinegar, eggs, and vanilla. Beat over medium for 1 minute. Add flour 1 cup at a time. Use approximately 6 cups or until dough is slightly firm and no longer sticky to the touch. Move to a floured surface and knead by hand for 5 minutes. Transfer to a greased bowl, cover with a damp tea towel, and let rise for 1 hour.

3. Punch down the dough. Separate into three and let stand on a floured surface. Roll out each one into a rope 1” thick. Put each rope side by side, and pinch the top ends together. Gently braid, then form into a ring.

4. Preheat oven to 400°F. Grease a cookie sheet or 8” cake pan and gently place the ring on top. Butter the ring, then cover with a tea towel and let rise for 30 minutes.

5. Place ring in oven and bake for 25 minutes, or until golden brown. Remove and brush with more butter. Let cool slightly before serving. Can be stored in an airtight container up to 3 days, or frozen up to 3 months.

Emory

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recipe: sourdough cinnamon rolls

Like most of my recipes, I get inspired by one and then research and combine three or four just to make that one thing. It annoys my husband to no end, but I tend to treat recipes as a general guideline rather than a step-by-step manual. The rest I leave up to creativity, curiosity, and taste. This one was no different.

The first time I made these cinnamon rolls, everything went smoothly until the 6th and final day. That day I screwed up royally and ended up have to discard everything. To say that I was disappointed would be an understatement. However, mistakes in the kitchen happen. All we can do is learn from them and try again.

After my blunder, I sat down and physically wrote out this recipe for my blog. Finally I had just one recipe to follow, rather than a couple. I made them again from my own instructions, and they more than turned out. They were soooooooo good. Even though I made quite a few batches, we polished them all off in no time at all.

If you feel like making some cinnamon rolls that take a little extra time, love, and patience, these are the ones for you! I promise they will work for you. ;-)))

Good luck!

Sourdough Cinnamon Rolls

Makes 2 dozen

Ingredients:

(For the bubbly starter)
1 cup whole wheat or whole rye flour
½ cup cool water
14 cups all-purpose flour

(For the dough)
1 ⅓ cup milk
8 tbsp unsalted butter, room temperature
2 large eggs
1 cup bubbly starter
4 tbsp sugar
5 cups all-purpose flour
1 tsp salt
oil, to grease

(For the filling)
2 cups brown sugar, packed
4 tbsp ground cinnamon
⅔ cup unsalted butter, melted

Glaze optional

Steps: 

1. You need to first make a bubbly starter that will eventually go into your Sourdough Cinnamon Rolls. This takes nearly a week to prepare. I recommend starting in the morning. Day one: Mix 1 cup of whole wheat (or rye) flour together with ½ cup water in a medium non-reactive bowl. This includes glass, food-grade plastic, stainless steel, etc. Stir thoroughly, cover with a tea towel, and let rest at room temperature for 24 hours.

2. Get in the practice of discarding most of the bubbly starter. The original recipe called for throwing half of it away on day two. Meanwhile, the end result was to yield less than 10 cinnamon rolls. What I did instead was keep both halves of the starter on the second day, thus doubling the recipe. So, day two: Divide the bubbly starter into two, placing each half in a medium non-reactive bowl. Add 1 cup of all-purpose flour and ½ cup of lukewarm water into each bowl. Mix well, cover, and leave for another 24 hours.

3. Day three: Today you should notice some bubbling and a fruity aroma. Today also signals the start of two daily feedings, each one 12 hours apart. Separate 1 cup of bubbly starter from each bowl and throw out the rest. Put that cup of starter back into the bowl and add 1 cup of all-purpose flour and ½ cup of lukewarm water. Mix well, cover, and repeat again in 12 hours.

4. Day four: Repeat the steps for day three.

5. Day five: Repeat the steps for day three.

6. Now it is time to prepare the dough. Again I recommend starting in the morning, only to let it rest for approximately 12 hours. Then that evening you will be able to make and bake the cinnamon rolls! Day six: Using a large bowl, combine 1 egg, ½ cup of bubbly starter, and 2 tbsp of sugar. While stirring, add ⅔ cup of warm milk and 4 tbsp of room temperature butter. Next add 2 ½ cups of all-purpose flour and ½ tsp of salt, forming into a rough dough. Cover with a damp tea towel and let rest for 30 minutes. Repeat steps in a separate large bowl, thus make 2 rough balls of dough.

After the dough has rested, flour your countertop and knead for approximately 6 minutes. It should be soft and somewhat tacky. Put the dough in a medium bowl that has been coated with butter. Cover with a damp tea towel. Repeat with the second batch of dough. Set both aside for 8-12 hours at room temperature.

7. Once 8-12 hours have gone by, it is finally time to roll the dough. On a lightly floured countertop, drop one of the dough mixtures. Stretch it as best as possible with your hands. Then using a floured rolling pin, smooth it out into a 12”x16” rectangle. Combine 1 cup of brown sugar, 2 tbsp of ground cinnamon, and ⅓ cup of melted butter in a medium bowl. Spread onto the rolled out dough, leaving a ½ inch border along the edges. Then starting from the longest edge, carefully roll to the other side. Cut in 1 ½” pieces with a serrated knife in order to yield approximately 12 cinnamon rolls. Place onto well-greased 9”x9” baking dish and set aside for 1-2 hours. Repeat with the second dough. Preheat oven to 350°F and bake for approximately 40 minutes or until rolls are golden brown. Remove, let cool, and add glaze if desired. Finally, it is time to enjoy your amazing, melt-in-your-mouth Sourdough Cinnamon Rolls.

Emory

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recipe: valentine’s day jam jam cookies

This recipe is inspired by my Aunt who used to make these all the time when I was a little girl. They have always been one of my favourite cookies, and one that was fun and easy to make with Remy. We will be taking them to her preschool Valentine’s Day party this week!

Jam Jam Cookies

Makes 1 dozen

Ingredients:

¾ cup butter, room temperature
1 cup granulated sugar
1 tsp artificial vanilla
2 large eggs
2 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup jam, raspberry or strawberry

Steps:

1. Preheat oven to 350°F. Cream butter and sugar together in a large bowl. Add eggs and vanilla and beat until well incorporated.

2. In a medium bowl, combine flour, baking powder, and salt. Then pour dry ingredients into wet ingredients. Mix well. Batter should be slightly sticky but also firm enough to roll out and cut and still keep its shape.

3. Put cookie batter on a floured surface. Using a floured rolling pin, roll out into a large, smooth surface about 0.5 cm thick. Cut out circles using either a cookie cutter or cup. Then place onto a nonstick cookie sheet. Bake in the oven for 10-12 minutes or until the edges begin to turn golden brown. Remove from oven and flip over when slightly cooled. Spread jam onto the undersides when still warm, then sandwich two cookies together. Store in an airtight container in the refrigerator. Enjoy these simple and sweet cookies!

Happy Valentine’s Day! <3<3

Emory

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recipe: vegetarian stuffed peppers

Vegetarian Stuffed Peppers

Serves 4

Ingredients:

4 bell peppers, hollowed out
1 tbsp vegetable (or any) oil
½ cup yellow onion, chopped
1 cup white rice, cooked
½ can black beans
½ tomato, chopped
½ tsp garlic salt
¼ tsp salt
1 cup (any) cheese, shredded

Steps:

1. Begin cooking the rice in a separate saucepan or rice cooker.

2. Remove the tops of the bell peppers. Then in a large pot of boiling water, cook the peppers until softened (approximately 4 minutes). Drain and set aside.

3. Preheat oven to 350°F. Heat oil in skillet. Cook the onions and tomatoes over medium heat for 10 minutes, stirring only occasionally. Remove from heat. Add the rice, garlic salt, and salt and mix well.

4. Fill the peppers halfway with the rice mixture. Add shredded cheese. Fill the rest with rice and top off with cheese. Place on a baking sheet and bake in the oven for 20 minutes or until cheese has melted. Remove, cool slightly, and eat!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to four (two on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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