Kimberly's Roll's
makes 2 dozen rolls
3 3/4 c white bread flour
5 Tbl butter, softened
1/2 c milk
1/2 c water
1 egg
1/3 c sugar, plus 1 tsp
2 3/4 tsp yeast
2 tsp salt
3 Tbl butter, softened
Place water and milk in glass measuring cup. I usually add a little more milk or water to measure 1 1/8 cups of mixture. Add 1 tsp of sugar. Heat in microwave about 30-60 seconds. Liquid should be warm to touch, not hot or it will kill yeast. Add yeast. Put aside.
Put flour, 1/3 c sugar, 5 Tbl butter, egg, and salt in a bread machine. Add yeast liquid mixture, the yeast should be foamy on top. Set Machine for large dough cycle setting.
When dough is done. Divide dough in half roll into circle. Spread 11/2 Tbl butter over dough. Slice circle into 12 wedges. I usually use my pizza cutter to make wedges.
Roll the dough wedges from wide end to skinny end. Do same for second half of dough.
Place on jelly roll pan, I prefer a stone jelly roll pan. Cover with plastic wrap sprayed with cooking spray. Let rise in draft free place for 1 hour.
Preheat oven to 375 degrees. Cook rolls for 12 minutes or until golden brown.
Stir Fried Green Beans
1 lb green beans, frozen
3 cloves garlic, minced
2 Tbl olive oil
1 tsp kosher salt
1/2 tsp pepper
Heat oil in a wok or frying pan. Add garlic stir for 15 seconds. Add green beans stir until throughly heated. There will be a white coating on beans from being frozen. Once the white is completely gone and green beans are throughly heated, stir in salt and pepper. The beans should be a bright green color they turn more army green when overcooked.
*I usually buy my frozen green beans from costco. They are the best.
Orzo Parmesan
1 lb orzo pasta
4 oz butter, softened
3/4 c parmesan cheese, freshly grated
3/4 tsp salt
1 tsp pepper
Cook orzo following directions on box. Place cooked pasta back in pot add butter, parmesan cheese, salt and pepper. Stir until butter and cheese are melted. It should be hot enough to melt without turning the burner back on.
*I serve this with italian pot roast and stir fried green beans. If serving with pot roast spoon extra sauce over orzo it is delicious that way.
Italian Pot Roast
serves 8 to 10
1/4 c flour
1 tsp salt
1 tsp pepper
4 lbs boneless beef chuck trimmed of excess fat
1/4 c olive oil
6 cloves garlic, minced
1 c dry red wine
1 28 oz can or 2 14.5 oz cans of diced tomatoes
1 Tbl dried oregano
2 tsp sugar
2 bay leaves
1/4 c fresh basil slivered
Put flour salt and pepper in a bag. (I use veggie bags from grocery store) Place roast in bag a shake until roast is coated. Save leftover flour mixture for later. Heat oil in pan. Add roast and brown on all sides, about 12 to 15 minutes total. Place roast in crock pot.
Add garlic and sauté for 30 seconds then add leftover flour mixture sauté for 1 minute. Add red wine stir. Make sure to scrape up browned bits on the bottom of pan for extra flavor. Pour mixture over roast.
Pour tomatoes over roast and mixture. Sprinkle oregano, sugar and bay leaves evenly over tomatoes. Cook on low for 6 to 8 hours or on high for 4 hours. Remove roast from crockpot carefully because roast will fall apart. Add basil to sauce in crockpot, stir. Slice roast and spoon sauce over roast before serving. I usually have a bowl of sauce out for guests to add more to theirs and place over pasta.
This is a great meal to serve for company because it makes a lot of food and you can do most of it ahead of time.
*I serve this dish with orzo pasta and stir fried green beans. Those recipes are also available on web site.
