Tasty Treats

I found myself posting a lot of recipes on my Tumblr page and thought maybe I should just create my own recipe page. All the recipes you see here, are ones I have found on the internet or out of cookbooks that I own. I tried to always give credit, where...

[projecttastytreats]

Ingredients:

4 slices bacon, diced

2 avocados, halved, seeded and peeled

1/4 cup chopped fresh cilantro leaves

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

Kosher salt and freshly ground black pepper, to taste

For the potatoes

2 pounds russet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

5 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 25-30 minutes, or until tender. Set aside and let cool.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.

In a large bowl, gently mash avocados using a potato masher. Stir in cilantro, olive oil and lime juice; season with salt and pepper, to taste.

Stir in potatoes and gently toss to combine.

Serve at room temperature, garnished with bacon and cilantro, if desired.

*****PTT Notes:  I made this for a family get together last weekend.  It was really good!  I did think during my taste test after everything was combined, it needed something extra.  I added a bit more salt and some garlic powder.  That did the trick!

[projecttastytreats]

One Pot Chicken Enchilada Rice Casserole    

Prep time  15 mins    Cook time  25 mins    Total time  40 mins

Serves: 5-6   Ingredients

1 tbsp olive oil

13oz/400g chicken breast, sliced horizontally into thin steaks (about ⅓"/1cm thick) (Note 1)

1 small onion, diced

3 garlic cloves, crushed

1 red bell pepper (capsicum), diced

24oz/680g tomato passata or crushed canned tomatoes* (Note 2)

3 cups chicken broth or water

1½ cups frozen corn

½ tsp cayenne pepper* (spice - adjust to taste)

1 tbsp dried oregano*

2 tsp cumin*

1 ½ tsp coriander*

2 tsp onion powder*

1 tbsp brown sugar*

Salt and pepper

1½ cups white rice (short, medium or long grain) (Note 4)

1 - 1½ cups grated cheese

To Serve

Chopped cilantro/coriander (optional)

   Instructions

Heat olive oil over medium high heat in large skillet.

Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.

Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1½ minutes until starting to soften.

Add bell peppers and cook for a further 2 minutes.

Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.

Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.

Meanwhile, shred or roughly chop chicken.

When rice is cooked, quickly stir chicken through, sprinkle with cheese then broil until golden and bubbly.

Serve, garnished with fresh cilantro/coriander if desired.

   Notes 1. Slice the chicken into thin steaks just so they cook faster on the stove. You could bash them thinner using a meat mallet or rolling pin if you prefer (place the chicken between cling wrap). Or if you had a bad day. It's very therapeutic.

2. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.

3. Add extra water if required because many variables can affect the amount of water required to cook rice. When you finish cooking, you want a bit of liquid left in the rice so it is a bit saucy. Also remember that the rice will continue to absorb liquid even when you take it off the stove.

4. This recipe is suited to short, medium or long grain (aka "normal") white rice. It is not suited to brown rice, risotto, calasparra (paella) rice or wild rice. I am pretty sure it will work with Jasmin and Basmati because they water to liquid ratio is the same and the cook time is similar. But I can't say with 100% certainty because I haven't tried it.

* These ingredients are the "Enchilada Sauce" in this recipe. You can substitute all these ingredients with 24oz/680g of store bought Enchilada Sauce if you prefer.    

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Cheesy Skillet Meatballs with Garlic Toast                                                                                                                

  Yield:  makes about 22 meatballs to serve 4-6          

       Ingredients      

                                   1 lb ground beef          

                                           1 large egg          

                                           1/2 cup breadcrumbs          

                                           a small red onion, finely minced (about 1/2 cup)          

                                           1 tsp onion salt          

                                           1/2 tsp dried oregano          

                                           1/2 tsp dried thyme          

                                           1/2 tsp fresh cracked black pepper          

                                           1 heaping Tbsp ketchup (I used my favorite Jalapeno Ketchup)      

           1 heaping Tbsp A1 sauce          

                                           16 oz jar of your favorite tomato sauce          

                                           2 cups shredded mozzarella cheese (a little more if you like things really cheesy)          

                                                               garlic toasts                                          

           1 baguette          

                                           olive oil for brushing          

                                           several garlic cloves, sliced lengthwise (don't peel)          

                 Instructions

                                 Set the oven to 350F          

                                         Crack the egg into a large mixing bowl and beat well with a fork.  Add the meat, breaking it apart as you add it to the bowl   Add in the rest of the ingredients EXCEPT the tomato sauce and the mozzarella cheese.  Mix to combine everything well, using your fingertips.  Don't compact the meat, and don't over mix it, you want these meatballs to be fluffy and light.          

                                         Scoop out the meat into approximately 22 balls and roll the balls round with your hands.  I used my 1 1/2 inch cookie scoop.          

                                         Set the meatballs on a baking sheet and cook for 15 minutes.          

                                         After you put the meatballs in the oven, pour the sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.          

                                         Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce.  Return the skillet to the oven and cook for another 10 minutes,  If you made your meatballs smaller or larger, the cooking time may vary.          

                                         Remove the skillet again and top with the cheese.  Return to the oven to melt the cheese.  Set under the broiler if you want it to brown, but watch carefully.          

                                         Serve immediately with garlic toasts.          

                                         To make the toasts, thinly slice a baguette and brush one side with olive oil.  Set the toasts oil side down on a very hot grill pan for a few minutes until toasted.  Rub the cut side of garlic along the toasted surface of the hot bread.          

[projecttastytreats]

Ingredients

1/4 cup butter

1/4 cup all-purpose flour

3 cups beef broth (you could substitute with some water if trying to cut down on sodium)

3 T chili powder or taco seasoning (choose your family favorite)

1 tsp garlic salt

2 garlic cloves, minced (or more if you are garlic lovers like us)

1 lb ground beef ( I always have some precooked. Love cooking it up in crock pot to speed up this prep.)

1 lb bulk pork sausage

1 onion, finely chopped

1 can refried beans

10 to 12 flour tortillas (8 in)

3 cups pepper jack cheese, shredded

**If you like added heat, feel free to add in can of green chilies or finely chopped jalapenos to the meat mixture

Instructions

Preheat oven to 350 degrees.

Melt butter in a large saucepan over medium-low heat.

Stir in flour until smooth, then gradually add beef broth to create a roux.

Bring to a boil, stirring for one minute, or until thickened. You are making an enchilada sauce, of sorts, so it will not thicken completely. It will be a thinner consistency. Add another tablespoon of flour if you desire thicker consistency.

Stir in chili powder (or taco seasoning) and garlic salt, and bring to a boil again.

Reduce heat and simmer uncovered for 10 minutes.

Meanwhile, cook beef, sausage, onions and garlic in a large skillet until meat is no longer pink. Drain the fat, then stir in one can of re-fried beans.

Heat through, them remove from heat.

Spread 1/4 cup chili sauce in each 9×13 casserole dish. You will need two.

Build burritacos by spreading about 2/3 cup meat mixture down the center of each tortilla, then spoon about one tablespoon of sauce on top of meat.

Roll tortillas up and place seam side down in casserole dish—six burritacos per dish.

Pour remaining chili sauce over burritacos, dividing it evenly between each dish.

Sprinkle the pepper jack cheese on top, also dividing it evenly between each dish.

Bake uncovered at 350° for 18 to 22 minutes, or until chili sauce is bubbling and and cheese is melted.

Serve as is, or with traditional toppings such as shredded lettuce, diced tomatoes, olives, cilantro and sour cream.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

[projecttastytreats]

5-ingredient white queso    

    Prep time  5 mins    Cook time  10 mins    Total time  15 mins       Author: Valentina | The Baking Fairy Recipe type: Vegetarian Cuisine: Mexican Serves: 3 cups   Ingredients

1 lb pepperjack cheese

8 oz full-fat cream cheese

8 oz full-fat sour cream

¾ cup whole milk

1 can Rotel tomatoes & green chilies, drained

*NOTE: I have gotten mixed feedback about using low-fat substitutions so use full-fat dairy for best results!*

   Instructions

In a slow-cooker or medium pot, combine the cheese, cream cheese, sour cream, Rotel, and about half of the milk.

Turn heat onto low, and let the mixture heat until the cheeses melt and a smooth cream forms, stirring occasionally. Add more milk as needed.

Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

[projecttastytreats]

Ingredients

1 cup cooked chicken (recipe below)

10-12 slices of Emmi Le Gruyere

½ onion sliced

2 tablespoon butter (divided)

4 slices of bread

Shredded chicken

1 medium boneless chicken cutlet

¼ cup water

1 teaspoon oil

salt and pepper to taste

Chipotle Sauce

1 chipotle chile in adobo sauce plus 1 tsp. sauce (canned)

½ cup mayonnaise

⅓ cup plain Greek yogurt

¼ cup chopped cilantro

¼ tsp. ground cumin

¼ tsp. dried dill

Kosher salt, to taste

  Instructions

To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use.

Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized.

For the shredded chicken:

Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt+pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add ¼ cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers.

To assemble

Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread. [br

Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!

[projecttastytreats]

Ingredients:

4 slices bacon, diced

2 avocados, halved, seeded and peeled

1/4 cup chopped fresh cilantro leaves

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

Kosher salt and freshly ground black pepper, to taste

For the potatoes

2 pounds russet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

5 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Kosher salt and freshly ground black pepper, to taste

[projecttastytreats]

Fried Chili Cheese Dip Skillet

20 minPrep Time

20 minCook Time

40 minTotal Time

Ingredients

2 packages Mini Taco Boats

1 (1 ounce) packet Old El Paso Taco Seasoning, divided

Sea salt to taste

8 ounces (1/2 pound) lean ground beef

1 can Old El Paso chopped green chiles

8 ounces low fat cream cheese

8 ounces Manchego cheese, finely chopped

½ cup pico de gallo

1 cup shredded mozzarella cheese

¼ cup chopped fresh cilantro

more pico de gallo for garnish

Instructions

Fill a dutch oven with canola oil, at least 2 inches deep

Heat oil over medium high heat until 350F

Add the Mini Taco Boats to the oil 3-4 at a time, pressing down to make sure the boats fill with oil. Allow to fry until browned, about 3 minutes.

Remove from the oil and place on a paper towel lined paper plate. Sprinkle lightly with taco seasoning and sea salt on each side.

Repeat with all of the remaining chips. Set aside.

In an 8 inch skillet, heat the ground beef over medium high heat, crumbling as you cook. When almost cooked through, add the green chiles and the remaining ½ packet taco seasoning (you should use about ½ a packet on the chips) and continue to stir while they cook and combine.

Add in the cream cheese and chopped manchego, continuing to stir and combine all the ingredients. It will be bubbly and ooey gooey!

Stir in the pico de gallo and reduce heat to low/medium.

Sprinkle with the mozzarella and cilantro and allow to bubble until top cheese melts. Do not stir in the mozzarella, allow it to create a top crust on the dip.

Top with more pico and serve warm with the fried Mini Taco Boats.

Enjoy!

[projecttastytreats]

Red Velvet Dessert Lasagna

Ingredients

FOR CRUST:

1 package oreos

2 tablespoons butter, melted

FOR BOTTOM LAYER:

1 8 ounce package low fat cream cheese, softened

1 cup sugar

1 8 ounce containers lite cool whip

1 teaspoon lemon juice

FOR MIDDLE LAYER:

1 5.9 ounce packet instant chocolate pudding

3 cups cold milk

4 ounces cream cheese, softened

red food coloring

FOR TOP LAYER:

1 8 ounce container lite cool whip

1 cup mini chocolate chips

Instructions

Preheat oven to 350. Spray a 9x13 baking dish with nonstick spray.

Blend together the oreos and butter in a high powered blender or food processor until smooth.

Pour the oreo mixture into the bottom of the dish and smooth it out to cover the bottom. Pat it down with a spoon or your fingers to pack it down as much as possible.

Bake crust for 5-8 minutes or until slightly toasted.

While crust is cooling, mix together the middle two layers.

In one bowl, beat together the low fat cream cheese, sugar, cool whip, and lemon juice.

In a separate bowl, beat together the pudding mix and milk. Beat for 2 minutes until the pudding thickens. Beat in the cream cheese and red food coloring. I used about 10 drops to achieve the color I wanted.

Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula.

Top with the red velvet layer, smoothing out that layer as well.

Top with the remaining container of cool whip and sprinkle with mini chocolate chips.

Chill in freezer or fridge for at least an hour before serving. You can serve it frozen or just chilled, depending on your preferences. It's delicious either way!

Enjoy!

[projecttastytreats]

Bacon Bourbon BBQ Chicken Kebabs    

Prep time  15 mins    Cook time  24 mins    Total time  39 mins

16 oz barbecue sauce

¼ cup bourbon

2 lbs boneless skinless chicken thighs, cut into 1" pieces

2 teaspoons kosher salt

1 teaspoon ground white pepper

½ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons paprika

3 tablespoons packed dark brown sugar

1 tablespoon smoked paprika

6 slices raw bacon, cut into small pieces

   Directions

Light the grill and heat to medium-high

In a small bowl, combine the BBQ sauce and bourbon. Mix well.

In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.

Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden).

Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.

Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.

Serve with the remaining BBQ sauce.

   Notes You will have plenty of leftover BBQ sauce to serve the skewers with, and then some. If you’d prefer not to have leftover sauce, you can reduce the amount of BBQ sauce by half and have just enough.

[projecttastytreats]

Ingredients

15-18 jumbo pasta shells

½ lb lean ground beef

2 cloves garlic, minced

½ onion, finely diced

1 teaspoon oregano

4 oz sliced pepperoni, chopped and divided

1 green pepper diced

1 large tomato, diced

1 cup good quality pizza sauce

2 cups mozzarella cheese, shredded and divided

   Instructions

Preheat oven to 350 degrees. Cook shells el dente according to package directions. Drain and set aside to cool.

In a medium pan, brown ground beef, onion and garlic until no pink remains. Drain any fat.

Add ¾ of the pepperoni and cook about 3 minutes. Finally, add in green pepper, oregano and tomato. Cook about 3 minutes or until green pepper is slightly softened. Remove from heat and stir in ½ cup of mozzarella cheese.

Fill each shell with the pepperoni mixture (approx 1½ tablespoons) and place in a baking dish.

Top with pizza sauce. Cover with foil and bake 20-25 minutes or until heated through. Remove foil and add remaining mozzarella cheese and remaining pepperoni. Return to oven until cheese is melted and bubbly.

[projecttastytreats]

Ingredients

8 oz cream cheese, softened

1 cup cheddar cheese

4 oz canned jalapeño peppers, diced

½ teaspoon garlic powder

2 green onions, finely sliced

1 package wonton wrappers

vegetable oil for frying

   Instructions

Preheat oil to 350 degrees.

Combine the cream cheese, cheddar, jalapeño peppers, garlic powder and green onions.

Place each wonton wrapper diagonally and add 1 tablespoon of filling. Brush a little bit of water on the edge of the wrapper and fold in half pinching to seal. Fold the sides in and roll the egg roll ensuring it is completely sealed.

Drop each egg roll into the hot oil for about 3 minutes or until brown and crispy.

Caution: the filling will be hot! Let cool 5 minutes before serving.

[projecttastytreats]

California Chicken Flatbread with Chipotle Ranch Sauce    

Prep time  15 mins    Cook time  15 mins    Total time  30 mins      California chicken flatbread with juicy chicken, bacon, avocado, red peppers, cilantro, and creamy chipotle ranch sauce!  Author: Tiffany Recipe type: Main Dish / Appetizer Cuisine: American Serves: 4   Ingredients

1 large flatbread or naan, or 2 small (I used Stonefire brand- my favorite!)

2 tablespoons olive oil

½ cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)

1 boneless skinless chicken breast, pounded to ½ inch thickness + salt and pepper to taste

2-3 slices cooked bacon, chopped

½ avocado, sliced or diced

½ red pepper, diced

1 tablespoon packed cilantro leaves, roughly chopped

½ teaspoon crushed red pepper flakes (optional)

¼ cup ranch dressing

1 teaspoon chipotle seasoning (see note)

   Instructions

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

   Notes *This recipe is written as an appetizer that will feed four. If you want to use this recipe for a main dish, double the recipe!!

For the sauce, you can use any brand of storebought chipotle seasoning or a homemade version. If you have neither, you can drizzle the ranch dressing straight up!

[projecttastytreats]

Ingredients:

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*

1 (1.25-ounce) package taco seasoning

1 tablespoon olive oil

4 burrito-size flour tortillas, 10 inches each

2 avocados, halved, peeled, seeded and diced

1 cup shredded mozzarella cheese

1/4 cup sour cream

1/4 cup Ranch dressing

1/4 cup chopped fresh cilantro leaves

Directions:

Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.

Heat tortillas according to package instructions.

Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.

Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*

Serve immediately.

[projecttastytreats]

Extra Crispy Spicy Fried Chicken Write a review

Ingredients

3 eggs

1/3 cup water

1 cup hot red pepper sauce (I like Louisiana Hot Sauce)

4 cups all-purpose flour

1 tsp. kosher salt

2 teaspoon pepper

2 teaspoon paprika

3 teaspoons cayenne pepper

1 quart buttermilk (optional)

Salt, Pepper, and Garlic Powder (to taste)

1 (1 to 2 1/2-pound) chicken, cut into pieces

Peanut Oil, for frying

Instructions

Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

In a large gallon freezer bag, mix flour, salt, pepper, paprika, and cayenne.

Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again. Place in the refrigerator, on a rack with a cookie sheet underneath, for 30 minutes. This helps the flour stick to the chicken.

Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

PTT NOTES:  Really great recipe.  I used tenders instead of drums.  I cut down the amount of spice since I’ve got a toddler.  And I fried in regular vegetable oil.  I don’t think I have ever made fried chicken this good before.  It is really easy and I’m surprised I’ve never used a recipe like this before.

[projecttastytreats]

Bacon Burgers with Caramelized Onions   

    Prep time  10 mins    Cook time  5 mins    Total time  15 mins       Author: Britt Anne Recipe type: Main Dish; Beef Cuisine: American Serves: 8 burgers   Ingredients

1 lb ground chuck

1 lb ground sirloin

4 slices smoked bacon, diced into small pieces (whatever type you like is fine, and if you like bacon crispy, cook them before chopping)

8 strips bacon, cut in half and cooked to taste

1½ tsp kosher salt

1 recipe for Caramelized Onions

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

   Instructions

Let beef rest on your countertop for 30 minutes before cooking.

Mix all ingredients well with hands, making sure bacon is well distributed throughout the beef.

Create 8 patties, all about 1 inch or so thick, making a depression in the center of each to make sure the patties don't become domed.

Set your grill to have one high heat side and a low heat side. Once ready, (for gas grill, have it at 450 degrees F) put patties on the high heat side for two minutes on each side of the patties, then moving to the low heat side of the grill and cooking about 2-3 minutes for medium-rare, 4 minutes for medium, and 5-6 for well-done burgers

During the last minute, lay slices of cheese over the patties.

Once done let rest for 3 minutes before serving on toasted buns with bacon strips and caramelized onions.

[projecttastytreats]

Easy Homemade Hamburger Buns

Yield: 8-10 buns

Prep: 10 mins

Ingredients

2 and 1/4 tsp active dry yeast or 1 package

1/4 cup warm water

2 Tbsp unsalted butter softened

2 Tbsp honey

2 and 1/2 tsp salt

1 and 1/4 cup warm water

4 and 1/4 cups bread flour + more for dusting I used King Arthur's brand

1 Tbsp poppy seeds for topping

1  egg for eggwash (I always thin my egg wash with a Tablespoon or two of water)

Instructions

To make the dough: place 1/4 cup warm water in a mixing bowl and sprinkle with 2 and 1/4 teaspoons yeast. Sit aside for about 5 minutes to allow yeast to activate (it should be "foamy" or really wet looking).

Add butter, honey, salt, and additional 1 and 1/4 cup warm water. Turn mixer on, and add 4 and 1/4 cups bread flour. You will end up with a sticky ball.

Turn ball of dough out onto a lightly floured surface and knead until ball is smooth and soft. Lightly grease outside of dough ball (I used olive oil), and place back inside mixing bowl. Cover and let stand for 1 hour.

To Finish: Press ball of dough down gently, then roll into a log. Cut log in half, then cut 4 rolls out of each half (or 5 if you want smaller rolls). To shape each roll pull sides of dough down and seal at bottom. Press firmly against lightly floured surface with the palm of your hand while rolling ball of dough in a circular motion. This is a very forgiving dough, so if your balls aren't perfect, don't sweat it!

Allow dough to sit another 45 minutes, brush with egg wash, then place in a 400 degree oven and bake for 16-17 minutes or until golden brown.

PTT NOTES:  I made these the other day.  They are super delicious.  My only suggestion is you do cut them into smaller bun sizes before baking.  I did the 4 larger buns and they were GINORMOUS!  Oh, and I also left out the poppy seeds.  Awesome recipe!