24-hour Soft Sourdough Rolls

Here is another recipe I totally rushed so you can have it for Thanksgiving, if you wish to try it. And I hope you do as it is so easy to make and so good! The 24 hour time frame is just mostly waiting, not actual hands on time so don’t be scared because of it. This bread develops lovely flavors because of the long fermentation times and in moderate amounts, is better for you than regular store bought bread.

This recipe makes a whopping 40 (or 24, or 32, depending on how you divide them) dinner rolls, 20 each in 2 13”x9” baking pans. Feel free to halve the recipe if needed, but I figured since I am going to be waiting 24 hours, I might just as well make enough to share with my mom when my nieces and nephew comes over.

One thing to keep in mind is that your starter has to be active, or just fed 8 hours ago, for this recipe to work. I did try it with discards, since it will be resting for a long while, but it did not work out to be as soft as the ones using an active starter.

For the sweetener, you can use 1/2 cup of honey if you want, but I just wanted some maple syrup mixed in this particular recipe. You do not taste the honey or the maple syrup in the baked roll, but it does contribute to the bread’s softness, texture, and overall taste.

Guideline: 1. I fed my starter Sunday night, around 8 pm, set it on the counter overnight to get ready for tomorrow. The next morning, at 7 am, I prepared the dough and let it rest until 7-8 pm. Then at 8 pm, I shaped them into balls, placed in the pan, covered and let rest until the next morning. Tuesday morning, I preheated the oven at 7:30am. Then baked them until done. It was done before 9 am.

2. If you want these to be baked in the afternoon, just do the same thing but feed the starter 1 day prior, in the morning, then prepare the dough that evening. Let it rise overnight, shape it the following morning, let rest until late in the afternoon, then bake.

Ingredients:

1 1/2 cups whole milk or evaporated milk

2 cups active sourdough starter

7 cups bread flour

1/2 cup melted butter

1/4 cup honey

1/4 cup maple syrup

2 large eggs

1 tablespoon sea salt

1/4 cup melted butter, for brushing on baked rolls

Procedure:

1. Place all ingredients, except the 1/4 cup melted butter for brushing the rolls later, in the bowl of a stand mixer.

After the dough is mixed for a few minutes…

2. Mix with a dough hook for 15 minutes. If you are using a Kitchenaid, stop after 8 minutes, rest for 5 to 10 minutes, then continue for 7 more minutes.

After 15 minutes, it’s smooth and stretchy.

3. Transfer to a greased bowl, cover and let rise on the counter for 12 hours, or until doubled and airy.

4. Punch down dough, weigh it, and divide it into even pieces. You can make 12, 16, or 20 pieces fit per 13”x9”pan. I like to make 20 pieces, so there is more to share…and eat!

After 12 hour rise…

5. Shape into little balls by pulling edges into center, pinching it and rolling the dough, pinched side down on the counter to tighten the surface of the ball.

6. Place in one of two generously greased 13”x9” pan. Repeat with remaining dough, keeping others covered to prevent them from drying out. Fill both pans, cover and let sit for another 12 hours on the counter. You want them to fill the baking pans, and look really light and airy. I left them in the microwave with the convection rack in place to accommodate 2 baking pans.

Light golden after 20 minutes of baking.

7. Preheat oven to 375F. Bake rolls for 25 minutes, or until browned and internal temperature registers 200F in an instant read thermometer. I baked this for 20 minutes, buttered them all and baked for 5 minutes more.

Perfect!

8. Remove from oven and brush with butter. I just grab a stick of butter and gently run it through the buns long enough to coat them in melted butter.

9. Serve warm with plenty of additional butter, jam, or stuff with turkey, cranberry sauce and enjoy!

Ube Coconut Rolls

This is a variation of the Pandan Coconut Rolls I posted a couple of weeks ago.

Deep purple and fragrant with Ube, it has the same super soft, squishy texture and is one you should totally try! Ube is enjoying being the “it” flavor recently, as I have been seeing it used in different kinds of sweets, like cakes, frostings, and fillings.

This bread is delicious on it’s own, or with butter. If you get your hands on a jar of Ube Jam, then you’ll have a match made in bread heaven! In the Philippines, ube flavored bread is also paired with cheese, so try that too and let me know what you think!

Ingredients:

400 – 450 grams all purpose flour, plus more as needed

75 grams sugar

1/2 teaspoon salt

2 1/2 teaspoons instant yeast

185 ml coconut milk

1 egg

2 teaspoons ube extract

2 tablespoons butter, at room temperature

1 tablespoon cornstarch, for dusting

Procedure:

1. Mix flour, sugar, salt, and yeast in a medium bowl.

2. Place the coconut milk, egg, and ube extract in the bowl of a stand mixer with the dough hook attachment. Slowly add the dry ingredients.

3. Mix on speed 1 for a couple of minutes then on speed 2 for about 10 minutes. Add a little more flour, if needed, until you get a sticky dough that holds together.

4. Rest the mixer for 10 minutes. Add the butter to the bowl and mix on speed 2 for 10 more minutes.

5. Place the dough in a greased bowl, cover and let rise until almost triple in size, about 2-3 hours.

6. Remove dough from the bowl and weigh the entire amount. Divide into 12 equal pieces.

7. Roll into a tight ball and place in a greased or parchment paper lined 13×9 inch pan. Cover with a moist dish towel and let rise until almost triple in size, about 2 hours.

8. Preheat oven to 325F. Dust the top of the buns with a little cornstarch. This is to keep the top from browning too much. Bake for 20-25 minutes.

Notes: You can add more ube extract if you want the taste/color stronger. 2 teaspoons creates a mild tasting, light green bread. Also you can add more sugar if you want the buns sweeter.

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Dash Donut Maker

Donuts…doughnuts…whatever the spelling is, this a treat we adore in my home. So when I saw that Dash made a little donut maker, I had to have it. I did look at donut baking trays that go in the oven and put those in my Amazon cart for forever but never really purchased them. This makes mini donuts and does not need me to turn the oven on! For $20, take my money!

I figure this will be a fun day experiment with my son as he can make it himself with me supervising. No hot oven to worry about, and I can help him flip the donuts after one minute as suggested in the recipe booklet.

This makes cake donuts, I haven’t tried yeasted donuts but figure it’ll be difficult to get the exact size to fit these molds, specially when taking into consideration the fact that yeast donut proves.

We made the vanilla donut recipe from the included recipe and went crazy with frostings, sprinkles, and other decorations.

The recipe is easy to make and bake bug i think their time is a little off. If I wait as long as their recommended time, my donuts are hard, not soft like they should be. So we cut the time by half. As soon as it’s set, we flip it over. Let it cook about 30 seconds or so more, until just lightly browned.

It was a fun afternoon activity that gave us delicious sweet donuts in the end. They look really nice too as they are minis but that is my excuse to eat more! 😊

Electric Lunchbox # 63: Bacon Grease Cornbread

I already have a cornbread recipe for the ELB (https://athomewiththeresa.com/2020/05/07/electric-lunchbox-beef-stew-and-corn-bread-with-optional-flan/) but I happened to have some bacon grease today (from yesterday’s breakfast!) so I used that to flavor the cornbread I am preparing.

Note that this can be prepared in the medium bowl too if you have food cooking in both bottom bowl. Then you can have your meal and sides at the same time!

Feel free to add crumbled, cooked bacon and corn kernels into the batter if you like. It will taste a lot better! I would’ve, but I just didn’t have any when I made this recipe. Also you definitely can use softened butter, lard, or shortening instead of the bacon grease.

This goes perfect with the chili recipe I posted a couple of days ago! https://athomewiththeresa.com/2020/10/23/electric-lunchbox-62-chili/

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/4 cup evaporated milk

1/2 teaspoon vinegar

2 1/2 tablespoons bacon grease

1 egg

1/4 cup cornmeal

1/4 cup plus 1 tablespoon unbleached all purpose flour

2 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

Procedure:

1. Grease the small or medium ELB bowl and set aside.

Bacon drippings

2. Mix the evaporated milk with the vinegar and set side for about 5 minutes.

3. In a small bowl, combine bacon grease, milk with vinegar, egg, cornmeal, flour, sugar, baking powder, and salt. Mix just until combined.

4. Pour into a the prepared ELB bowl. Cover with foil and set on the ELB base.

5. Add 2 ELB cups water to the base. Cover and let steam until it shuts off, about 40 minutes.

6. Carefully open the ELB and remove the bowl. Pierce the cornbread with a skewer in the middle to see if it is done. It should come out clean.

7. Cool completely on a wire rack. Or serve warm with stews, for breakfast or with my chili made in the ELB.

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Coconut Pandan Rolls

A few months ago this showed up all over my Facebook page. There were new pictures of it every time I open my FB. And bakers were taking videos while tearing the bread to show how soft it is.

A super soft, pretty, green colored, fragrant pandan bread. I just had to try it. It is a very wet dough that NEEDED a stand mixer to mix and blend, for several minutes, but was worth the long steps.

The bread is very good and stays soft for at least a couple of days. Just because that was how long it lasted in my home. It is mildly flavored, neutral enough for jam and butter.

I always double the recipe and bake it in 2 13”x9” pans, turning the pans and switching it half way through baking.

I then take one pan (amongst other bakes) to my mom’s home, where my sister, brother, nieces and nephew can enjoy them too!

Ingredients:

400 – 450 grams all purpose flour, plus more as needed

75 grams sugar

1/2 teaspoon salt

2 1/2 teaspoons instant yeast

185 ml coconut milk

1 egg

1 teaspoon pandan extract

2 tablespoons butter, at room temperature

1 tablespoon cornstarch, for dusting

Procedure:

1. Mix flour, sugar, salt, and yeast in a medium bowl.

2. Place the coconut milk, egg, and pandan extract in the bowl of a stand mixer with the dough hook attachment. Slowly add the dry ingredients.

3. Mix on speed 1 for a couple of minutes then on speed 2 for about 10 minutes. Add a little more flour, if needed, until you get a sticky dough that holds together.

4. Rest the mixer for 10 minutes. Add the butter to the bowl and mix on speed 2 for 10 more minutes.

5. Place the dough in a greased bowl, cover and let rise until almost triple in size, about 2-3 hours.

6. Remove dough from the bowl and weigh the entire amount. Divide into 12 equal pieces.

7. Roll into a tight ball and place in a greased or parchment paper lined 13×9 inch pan. Cover with a moist dish towel and let rise until almost triple in size, about 2 hours.

8. Preheat oven to 325F. Dust the top of the buns with a little cornstarch. This is to keep the top from browning too much. Bake for 20-25 minutes.

Notes: You can add more pandan if you want the taste/color stronger. 1 teaspoon creates a mild tasting, light green bread. Also you can add more sugar if you want the buns sweeter.

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Puto Calasiao (Steamed Rice Cake)

This is my version of a very famous steamed rice cake that is available in Pangasinan Province, in the Philippines. Note that I’m not claiming it is authentic, it probably is far from that.

I never really tried the real ones, but heard how delicious it is. I had been trying to make it for a long time now and so far this version is the best, is soft and chewy specially when warm.

I’m still trying to get a perfect texture for rice based puto, so the testing still continues. If you try this recipe, and are familiar with the real ones, your comments/input would be greatly appreciated.

Makes 34 (2 inch) pieces

1/2 cup glutinous rice (“malagkit”)

1 cup uncooked rice

1/2 cup sugar

1/2 teaspoon instant yeast

1 cup water

oil, for molds

Grated coconut, for serving

1. Combine both uncooked and malagkit rice in a container. Add water and soak for at least 3 hours to overnight. Drain and reserve the rice water.

2. In a blender, transfer the rice into the jug and pulse, adding one tablespoon of rice water at a time until the mixture is similar to a pancake batter.

3. Mix in sugar and yeast. Combine until well incorporated. Place in the refrigerator overnight.

4. Stir the mixture before steaming to make sure everything is well blended. Prepare steamer and make sure the water in it is boiling.

5. Grease each puto mold with oil. Pour mixture and steam for 15 minutes. Remove and let cool. Serve with toasted grated coconut.

Swedish Pancakes

My son’s friend since kindergarten is from Sweden and a few years ago they started having playdates. When I dropped him off one day, their mom was preparing Swedish Pancakes. Intrigued, I stayed when she said we could have coffee and catch up while the kids played. I watched her prepare them and expertly swirl and flip the thin, but not quite crepe thin, pancakes. She had an actual crepe pan that I always thought of as unnecessary – until that day. Right then and there, I knew I NEEDED one!

She spread a thin layer of Lingonberry jam on the pancake, rolled them up cigar style and served them with fresh raspberries. On some, she used the Star Wars cutters I gave them for the holidays to make little cut outs. The kids gobbled them up with milk. Excellent snack!

And it’s perfect for tomorrow’s weekend breakfast! This is a very easy recipe as all you need is a blender, a crepe pan or fry pan, and a few ingredients you just probably already have – flour, milk, eggs, butter, and salt!

You’ll need the following:

2 1/4 cups all purpose flour

2 1/2 cups whole milk

3 eggs

1/2 teaspoon salt

Butter for frying

Lingonberry Jam, Nutella, nut butter, fruits jam, fresh fruits/berries, whipped cream, for serving

1. Place everything in a blender and blend until smooth. Set aside for 10 minutes.

2. Preheat a crepe pan or a fry pan over medium heat. Melt 1 teaspoon butter and pour 1/4 – 1/3 cup batter in and immediately swirl to coat pan thinly. When edges are dry and curl up slightly, run a rubber spatula around the edges and flip over. Cook for about a minute more, until bottom is golden.

3. Serve with more butter, jam, Nutella, nut butter, fruits and/or whipped cream. Whatever you want, really! I sprinkled them with some powdered sugar.

Have a great morning! Enjoy!

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Electric Lunchbox #52: Banana Bread

I need to go to the grocery store today and as I was looking at my kitchen, I found a lonely banana that was spotted and a little too ripe for eating.

Banana bread!

BUT there was just ONE banana! My usual banana bread recipe needs a full cup of mashed bananas, which is about 3-4 whole bananas.

So I went ahead and bought my groceries and realized that I did not have a banana bread recipe for the ELB! Perfect opportunity! I hope it turns out good so that I could post it!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

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Ingredients:

1 small banana, mashed – over ripe is the best!

2 tablespoons brown sugar, packed

1 tablespoon canola oil (you could use melted butter too!)

1 medium egg

1/2 teaspoon vanilla

1/3 cup unbleached all purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon baking soda

Pinch of baking powder

Pinch of salt

Procedure:

1. In a small bowl, mix the mashed banana, brown sugar, canola oil, egg, and vanilla.

2. Add the flour, cinnamon, baking soda, baking powder, and salt. Stir just until combined, do not overmix.

3. Grease or spray the medium or large ELB bowl. Pour batter in and cover with foil. Place in the ELB base.

4. Add 2 ELB cups water in the base, cover, and let steam until done, about 35 minutes.

5. Carefully remove the cover of the ELB and check for doneness by inserting a toothpick in the middle of the bread. If the toothpick comes out clean, it is done. If there is wet batter on the toothpick, add 1 ELB cup more water and steam again until done.

6. Cool for a few minutes, then run a knife along the edges. Invert onto a serving dish.

7. Ta-da! Happy to tell you guys that it worked – deliciously!! 😋 Enjoy!

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