Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

 Yields:  12 pcs
Baking temp: 350F
Baking time: 15-20  mins


4 ounces cream cheese, softened

¼ cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest (see Note)

1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

½ cup fresh or frozen blueberries


½ cup powdered sugar

2 to 3 teaspoons milk



Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.

Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries.

Blueberry Lemon Crescent Ring2

Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that’s okay!

With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don’t worry if it’s messy. When it bakes it will take care of any issues.

Blueberry Lemon Crescent Ring3

Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes or until golden brown.

In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
source:  the-girl-who-ate-everything


Monkey Bread with Salted Caramel Sauce

monkey bread DY

Monkey Bread with Salted Caramel Sauce

Yields:  12 servings


For the Dough

1 package (2 1/4 teaspoons) active dry yeast

1/4 cup warm water

1 1/4 cups warm 2% milk

1/3 cup unsalted butter, melted

1/4 cup sugar

2 large eggs

1 teaspoon salt

5 cups all-purpose flour, divided

For the Cinnamon-Sugar Coating

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups sugar

2 tablespoons ground cinnamon

For the Salted Caramel Sauce

1/2 cup (1 stick) unsalted butter

1 cup brown sugar

1 teaspoon sea salt

1/4 cup heavy cream

monkey bread DY2 monkey bread DY3


  1. In the bowl of your stand mixer, combine yeast and water. Give it a gentle stir and let stand for 10 minutes. Attach the dough hook and slowly mix in warm milk, butter, sugar and eggs (one at-a-time). When combined, add salt and 3 1/2 cups flour. Continue to mix until dough forms (it will be slightly sticky), about 2 minutes.
  2. 2. Turn off mixer and place dough on a floured surface. Continue kneading the dough with your hands and incorporate remaining 1 1/2 cups of flour, about 5-7 minutes. Dough should not stick to your hands. Lightly oil a bowl (I used nonstick spray) and place dough inside. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  3. 3. Thoroughly oil a bundt pan and set aside. Prepare the cinnamon-sugar coating. Melt stick of butter in a shallow bowl. In another shallow bowl, combine 1 1/2 cups of sugar and ground cinnamon. Set aside.
  4. 4. Remove dough from fridge and form into 40-45 dough balls, about 1 1/2 – 2 inches in diameter each (I ended up with 42). Roll each dough ball in the melted butter and then in the cinnamon-sugar until evenly coated. Place into bundt pan. Cover pan with a clean kitchen towel and let rise at room temperature for 1 hour.
  5. 5. Meanwhile, prepare Salted Caramel Sauce. In a small saucepan, melt butter. Add brown sugar, sea salt and heavy cream. Bring to a boil and then turn heat down to medium-low. Continue cooking for 3-4 minutes, until sugar is completely dissolved. Salted Caramel Sauce can be made in advance. Simply microwave sauce for 30 seconds to get it back to its original consistency and use as directed.
  6. 6. Preheat oven to 350 degrees F. Pour half of the Salted Caramel Sauce evenly over the Monkey Bread and place in the oven. Bake for 35-38 minutes or until top is caramelized and golden brown. Remove bundt pan from oven and let rest for 5 minutes. Invert pan onto a serving platter and drizzle remaining caramel sauce over the top. Serve and enjoy!


  1. Monkey Bread is best when enjoyed on the same day. Alternatively, you can store it in an airtight container for up to 3 days.

source: deliciouslyyum

One-Hour Dinner Rolls


Big Soft and Fluffy One-Hour Dinner Rolls

 Yields:  15 rolls


3 3/4 – 4 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 Tbsp rapid rise yeast

1 1/2 tsp salt

3/4 cup cool water

2/3 cup milk

4 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for tops

1 1/2 tsp lemon juice



  • Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
  • To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it’s softened through).
  • Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 – 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
  • Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
  • Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don’t have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
  • Dampen hands with water and brush tops of dough with the water (just so they don’t dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don’t open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
  • Bake in preheated oven 14 – 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.



source:  cookingclassy

Caramel Pecan Sticky Buns

caramel pecan sticky buns


 Yields:  12 buns
Baking temp: 350 degrees Fahrenheit
Baking time: 25-35  mins


for the dough

1 cup milk

5 tablespoons butter

2 eggs

3 1/2 cups bread flour

1/4 cup sugar

1 teaspoon salt

1 package active dry yeast (2 1/4 teaspoons)

for the filling

2 tablespoons butter, softened

1/2 cup brown sugar

2 teaspoons cinnamon

1/3 cup chopped pecans

for the topping

1/2 cup butter, melted

2/3 cup brown sugar

1/4 cup corn syrup

1/2 cup chopped pecans (feel free to add more pecans to taste)

caramel pecan sticky buns2


  1. In the bowl of your mixer, combine 1 cup flour, yeast, sugar and salt. Heat milk to 120 degrees and stir in butter, butter does not have to melt. Using the beater attachment of your mixer, stir in milk to flour mixture until well combined. Add in eggs, one at a time. Gradually add in remaining flour until a soft dough forms. Switch to dough hook or knead by hand for 7-8 minutes. Place dough in a lightly greased bowl, cover loosely with plastic wrap and let rise in a warm location until doubled in size.
  2. Prepare topping. In a small saucepan, combine butter, brown sugar and corn syrup. Heat until just below boiling and all sugar is melted. Pour into a greased 9 x 13 pan. Sprinkle chopped pecans evenly over topping. Set pan aside.
  3. Turn dough out onto a lightly floured surface and roll out into a 18 x 15 inch rectangle. Brush melted butter over entire surface. Combine sugar and cinnamon then sprinkle evenly over dough. Spread pecans in the same manner, coating evenly. Starting on a short side, roll dough, jelly roll style. Pinch seam to secure. Cut dough into 12 even slices approximately 1 1/4 inch thick. Place rolls, cut side down in prepared pan. Cover with plastic wrap and let rise until doubled and spaces between rolls are no longer visible. (at this point you can also place in the refrigerator for baking later) Once rolls are risen, remove plastic wrap and bake in a preheated 350 degree oven for 25-35 minutes, until golden brown.
  4. Remove from oven and let sit for one minute. Cover cooling rack or large tray with foil, then carefully invert rolls onto foil. PLease use caution. CARAMEL IS EXTREMELY HOT AND CAN BURN YOU. Remove pan and let rolls sit for 5 minutes before serving.

caramel pecan sticky buns3


source:  chocolatechocolateandmore

Lemon Cream Cheese Pinwheels

Lemon Cream Cheese Pinwheels

Lemon Cream Cheese Pinwheels

Baking temp: 350F
Baking time: 20-22  mins

Total Cooking Time:  120 mins


1 can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

4 oz (half 8-oz package) cream cheese

2 tablespoons granulated sugar

1/4 teaspoon vanilla

1/2 cup lemon curd


1/2 cup powdered sugar

1 teaspoon lemon juice

1 teaspoon water

Lemon Cream Cheese Pinwheels2


1 Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray.

2 Unroll dough; separate into 4 rectangles. Pinch perforations to seal.

3 In small microwavable bowl, microwave cream cheese on High 30 seconds. Stir in granulated sugar and vanilla until smooth. Divide cream cheese mixture among rectangles; spread in thin layer to within 1/4 inch of 1 long edge of each rectangle. Divide lemon curd among rectangles; gently spread over cream cheese mixture.

4 Starting with opposite long side of clean edge, roll up each rectangle into long tube, pinching clean edge closed. Cut each tube into 4 equal slices. Place slices cut side up and 1 inch apart in pan.

Lemon Cream Cheese Pinwheels3

5 Bake 20 to 22 minutes or until top is golden brown. Meanwhile, beat Icing ingredients until smooth.

6 Drizzle icing over warm rolls.

source:  Iwashyoudry

Hokkaido Milk Toast (Japanese style)

Hokkaido Milk Toast


Hokkaido Milk Toast (Japanese style)

Yields:  2 loaves
Prep time: 15 mins
Baking temp: 180C (356F)
Baking time: 30-35  mins
Total Cooking Time:  120 mins


540 gm bread flour

86 gm caster sugar

8 gm salt

9 gm full cream milk power(original recipe calls for a kind of natural milk essence,

11 gm instant dried yeast

86 gm whisked egg

59 gm whipping cream

54 gm milk

184 gm tangzhong

49 gm unsalted butter, melted

Hokkaido Milk Toast4


Method (To make one loaf):

1.Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.

2.Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.

Hokkaido Milk Toast2

3.Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.

Hokkaido Milk Toast3

4.Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely



50gm/ 1/3 cup bread flour

250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)



  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

source:  en.christinesrecipes

Milk Toast

milk toast

Milk Toast

Yields:  2 loaves
Baking temp: 360ºF/180ºC
Baking time: 40  mins



First Proofing:

600 g of bread flour (at least 12~14% protein)

42 g of egg white (approx 4 1/2 tbsp)

7 g of dry yeast (approx 1 1/8 tsp)

168 g of heavy cream (approx 3/4 cup)

190 g of whole milk (approx 3/4 cup)

12 g of unsalted butter, room temperature

18 g of sugar (approx 4 tsp), or 2 tbsp of sweeten condensed milk ***

milk toast5

Second Proofing:

7.2 g of salt (approx 1 tsp)

5 g of dry yeast (approx 1 tsp)

90 g of sugar (approx 7 tbsp)

50 g of egg white (approx 5 tbsp)

36 g milk powder (I didn’t add this)

12 g of butter, room temperature

milk toast6

To finish:

40 g of browned butter

sea salt

egg wash



Combine heavy cream, whole milk, butter and sugar in a bowl and warm it in the microwave to 110ºF.  In a stand mixer with a dough hook attachment, combine bread flour, dry yeast, egg white and the warm milk mixture, then knead until smooth on medium speed.  You could either now proof the dough in the fridge for 18 to 24 hours, or under room temperature for 1 to 2 hours until doubled.  I placed my dough over the warm espresso machine to proof and it took approximately 2 hours for the dough to double.

Once the dough has doubled (or kept in the fridge overnight), take it out of the bowl and punch out the air.  Cut the dough into small “bite-size” pieces and return it to the stand mixer with a dough hook.

milk toast7

Add the salt, dry yeast, sugar and egg white (save the butter for later) and turn the mixer on medium.  Work the dough until it is smooth and elastic (approx 5 min), then add the room temperature butter.  Keep the mixer on medium and work the dough for another 3 min.  The dough shouldn’t be sticking to the side of the bowl too much.  If it does, add another couple tbsp of flour.  Then turn the mixer on medium high and work the dough for another 6 to 10 min.  The dough should pull away from the mixing bowl and making “slapping sounds” against the bowl.

When you are done, the dough should be in a state where it isn’t too sticky, but just moist and developed enough gluten that you could slowly stretch it into a thin, translucent film without breaking (see the pictures above).  Divide the dough into 2 equal portions and let it rest for 15 min if it was proofed under room temperature, OR 30 min if it was kept in the fridge overnight.  During this time prepare the browned butter.  Melt the butter in a small sauce pot over medium heat.  It will start to foam, then turn brown and smell nutty.  Turn off the heat and set it aside.

milk toast2

Once the dough is rested, take 1 portion of the dough (keep the 2nd portion covered in plastic wrap) and divide it into 3 equal parts.  Roll each part into an oval shape, then fold the sides toward the center (like folding a letter) and roll it out again into a long rectangle, then curl it up like a snail.  Repeat the same step with the 2nd portion and let the dough pieces rest for another 15 min (you should now have 6 pieces of dough, 3 pieces for each portion).

milk toast3

I formed the 2 loafs into 2 different shapes, 1 that’s braided and 1 that’s not.  To make the braided shape, roll 1 piece of dough out into a oval shape again.  Brush the top of the dough with the browned butter and sprinkle with some sea salt, then roll it into a long log.  Repeat the same step with the other 2 pieces, which will give you 3 long logs.  Braid the 3 long dough like braiding a ponytail, and set it inside a loaf pan.  OR for a traditional loaf, after brushing the dough with browned butter and sea salt, you could fold it again and curl it up like a snail, and set it side by side in a loaf pan.

milk toast4

At this point, I put the un-braided loaf into the freezer and kept the braided loaf under room temperature to proof.  To bake the frozen loaf, take it out of the freezer and set it inside a loaf pan in a warm spot.  Let it completely defrost and proof until it has expanded to 80% full.  This will take several hours.

Preheat the oven on 360ºF/180ºC.  Let the dough proof to 80% full (not doubled which will be 100%).  This took another 1:30 hour in my kitchen.  Brush the dough with egg wash and cover the loaf pan with aluminum foil.  Bake in the oven for 20 min, then uncover the foil and let it bake for another 20 min until golden brown on the top.  The loaf should expand significantly in the baking process.

You could take the loaf out of the pan and let it cool on a rack for 20 min.  I personally think it’s a crime not to eat it while it still retains its warmth from the oven.  You wouldn’t believe the stringy and chewy texture of this milk toast.  It doesn’t need any jam or butter.  It’s good enough to be a snacking bread on its own.

source: ladyandpups

Buttermilk Sweet Potato Dinner Roll


Buttermilk Sweet Potato Dinner Roll

 Yields:  1 loaf


  • 1/4 cup warm water (110 degrees)
  • 1 Tbsp yeast
  • 1/2 tsp granulated sugar
  • 1 cup buttermilk, warmed to 110 degrees
  • 1/4 cup butter, softened
  • 1 egg, at room temperature
  • 1/4 cup granulated sugar
  • 1 1/4 tsp salt
  • 3/4 cup sweet potato puree (I use fresh but canned works too)
  • 4 1/2 – 5 cups all-purpose flour
  • 1 Tbsp butter, melted



  • In the bowl of an electric mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar. Whisk until yeast dissolves and let rest 5 minutes. Stir in buttermilk, 1/4 cup butter, egg, 1/4 cup sugar, salt and sweet potato puree. Mix in 1 cup flour. Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl). Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.
  • Butter a 13″ x 9″ baking dish, set aside. Punch dough down and divide into 20 pieces (they should be about 1/4 cup each). Roll pieces into balls and place in greased baking dish (I do 5 rows of 4, they will touch vertically). Let rise until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls 17 – 20 minutes until golden. Remove from oven and brush with melted butter.

source : cookingclassy


Dinner Rolls


Dinner Rolls

 Yields:  12 pcs


1/3 cup warm water, 110 – 115 degrees

2 1/4 tsp active dry yeast

1/3 cup + 1/4 tsp granulated sugar

1 1/3 cups whole milk, warmed to 110 – 115 degrees

3/4 cup salted butter, at room temperature, divided

1 large egg, at room temperature

1 1/2 tsp salt

4 1/2 cups all-purpose flour*


  • Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 – 10 minutes until mixture is foamy. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 – 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
  • Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising preheat oven to 375 degrees.
  • Remove plastic wrap and bake rolls in preheated oven for 15 – 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

6a 6b

Notes:  *I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don’t add too much flour or your roll will be heavy. The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away. Not gummy and not dry. Most of you will probably find 4 1/2 cups to work just right as well.

source : cookingclassy