GRANNY ROSE'S HOT ROLLS
These hot rolls are the perfect accompaniment to your Thanksgiving dinner. Try using rosemary leaves to create a monogram.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Bring milk, sugar, salt, and 2 tablespoons butter to a simmer in a large saucepan, stirring until sugar and salt have dissolved and butter has melted. Remove from heat, and let cool to 110 degrees.
- Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour, and stir until a stiff dough forms (if dough is too sticky, add more flour, 1/4 cup at a time).
- Turn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
- Divide dough into 24 pieces. Roll each piece into a smooth ball. Space 2 inches apart on buttered baking sheets, and cover each with a towel. Let rise until doubled in size, 45 minutes to 1 hour.
- Preheat oven to 400 degrees. Melt remaining 2 tablespoons butter, and lightly brush on top of rolls. Decorate with rosemary if desired. Bake until golden brown, 10 to 15 minutes. Let cool on sheets on wire racks.
OLD-FASHIONED APPLE PIE
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
- In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
- Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
PARKER HOUSE ROLLS
Warm, buttery, and flaky, these Parker House Rolls make for the perfect addition to any number of meals.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 32 rolls
Number Of Ingredients 9
Steps:
- In the detached bowl of an electric mixer, whisk together water, yeast, and a pinch of sugar. Set aside until mixture is foamy, 5 to 10 minutes.
- Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons melted butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add enough flour to make a sticky dough. Increase the speed to medium-high and knead until dough is smooth but still sticky, about 5 minutes. Turn dough out onto a lightly floured work surface and knead dough a few times. Brush the inside of a bowl with butter. Place dough in bowl; cover bowl with plastic wrap sprayed with nonstick cooking spray. Set aside in a warm place until doubled in size, about 2 hours.
- Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Using a pizza wheel or a sharp knife, cut dough lengthwise into 4 equal strips. Cut dough crosswise into 8 equal sections. You will have 32 rectangles. Brush dough generously with remaining 3 tablespoons melted butter. Fold each rectangle in half, and place in prepared baking pan, overlapping slightly, 8 across, and 4 down. Brush tops with remaining 3 tablespoons melted butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
- Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.
DINNER ROLLS
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h20m
Yield Makes 30
Number Of Ingredients 8
Steps:
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Nutrition Facts : Calories 144 g, Fat 4 g, Protein 4 g
GRANNY FOSTER'S REFRIGERATOR ROLLS
Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.
Provided by Martha Stewart
Yield Makes about 2 dozen 2 1/2-inch rolls
Number Of Ingredients 8
Steps:
- Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
- Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
- Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
- Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
- Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
- Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
- Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
- Bake until golden brown, 15 to 20 minutes. Serve immediately.
SUMMER ROLLS
This recipe for summer rolls combines bright, crunchy vegetables and shrimp for an appetizer that's sure to delight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
- In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
- Heat canola oil in a large skillet set over high heat. Add mushrooms, and saute until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
- Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
- Place finished roll on a plate; cover with damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
MARTHA LIAO'S SPRING ROLLS
Prepare this family recipe for spring rolls, from opera singer Hao Jian Tian and Martha Liao, his wife, for a special or everyday occasion. Also try: Martha Liao's Peking Duck
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 5 dozen
Number Of Ingredients 15
Steps:
- Place cellophane noodles in enough hot water to cover; let stand until softened, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high heat. Add cabbage and cook, stirring, until coated with oil. Season with salt and cover; cook until cabbage is soft, about 5 minutes. Transfer cabbage to a large bowl; set aside.
- Add enough oil to lightly coat bottom of skillet. Add pork, garlic, and ginger; stir to combine. Add soy sauce, wine, and sugar. Whisk cornstarch together with 1/4 cup water until well combined. Add to skillet and cook, stirring, until mixture is thickened and pork is cooked through.
- Drain cellophane noodles, cut into 2-inch pieces and add to skillet; stir in scallions and sesame oil. Transfer pork mixture to bowl with cabbage; toss to combine. Let filling stand until cool, about 4 hours.
- Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 2 tablespoons filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with a little of the beaten egg, and press to seal. Cover with a damp kitchen towel. Repeat process with remaining wrappers and filling.
- Fill a large heavy-bottomed saucepan halfway with canola oil. Heat over medium-high heat until temperature reaches 365 degrees on a deep-fry thermometer. Working in batches, cook spring rolls, turning occasionally, until golden and crisp, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat process with remaining spring rolls; serve hot.
GRANNY ROSE'S HOT ROLLS - MARTHA STEWART
From Martha Stewart Living Thanksgiving 2007. Posting here for safe keeping to try this Thanksgiving.
Provided by Pixies Kitchen
Categories Yeast Breads
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Bring milk, sugar, salt, and 2 tablespoons butter to simmer in a large saucepan, stirring until sugar and salt has dissolved and butter has melted. Remove from heat and cool to 110 degrees.
- Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour and stir until a stiff dough forms (if dough is to sticky, add more flour a 1/4 cup at a time).
- TUrn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, covered with a clean kitchen towel. let rise until double in size about 45 minutes to 1 hour.
- Preheat oven to 400 degrees. Melt remaining 2 tablespoons butter, and lightly brush on top of rolls. Decorate with Rosemary if desired. Bake until golden brown, 10 to 15 minutes. Let cool on sheets on wire racks. Rolls can stored in an airtight container up to 2 days.
Nutrition Facts : Calories 130.6, Fat 2.8, SaturatedFat 1.6, Cholesterol 7.1, Sodium 154.4, Carbohydrate 22.4, Fiber 0.7, Sugar 2.7, Protein 3.4
GRANNY'S DINNER ROLLS
This is an old family recipe on my husband's side. The family tradition is to dip these rolls in a cinnamon/sugar mixture. Everyone loves them! The prep time does not include the time you need to let them rise. Also the yield my differ depending on your preferred method of shaping your rolls. Although this may seem to have many steps, this recipe is quick and easy. Trust me! These were the first homemade rolls I've ever made. And the last, nothing else I have tried compares.
Provided by Richele
Categories Yeast Breads
Time 30m
Yield 18 rolls
Number Of Ingredients 9
Steps:
- Preheat over to 425F Mix throughly sugar and oil.
- Add boiling water and let cool.
- Add egg and yeast (dissolve yeast in 2T water first).
- Mix well.
- Add cold water, salt, flour.
- Do NOT knead.
- Mix enough to ensure through mixing.
- Kneading or over mixing will cause the dough to become tough.
- Cover and refrigerate for at least 1 hour.
- Can last 5 days.
- Roll out on a lightly floured surface.
- You may shape these into Parker House Rolls, Butterhorns or Rosettes, whatever you perfer.
- Brush with melted butter (and garlic salt if you prefer.) and let rise for 1 hour.
- (Although they come out better if you allow them to rise in this step, you may skip it.) Bake for 12-15 minutes.
APPLE ROSE TART
Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and beauty here. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies give the outer petals a delicate blush. A mandolin makes quick work out of thinly (and evenly!) slicing the apples, and a little grated ginger mixed with apricot jam provides a spicy-sweet base that lets the fruit truly blossom.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
- Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
- In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
- Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.
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