Don’t let these slip away without giving them a try. A huge meal like Thanksgiving just won’t be the same without these heavenly Homemade Idaho Potato Dinner Rolls on the side. A convenient ingredient makes these rolls extra special.
Early morning rains have been tugging me out of a deep slumber the past few days. The dancing of heavy droplets on the metal roof have gestured there’s no rush to get up. With a hint of Fall in the air, I couldn’t resist the temptation to make these Scrumptious Pumpkin Cinnamon Rolls to savor on a lazy day.
Making these celebrated rolls just got easier! Due to the overwhelming response, as in mega-thousands (thank you all soooo much!), to the post where I shared the Better Than Texas Roadhouse Rolls, I’m back to tell you they can be simpler to make with the same results using a bread machine.
Let’s talk banana bread. Banana bread, shmanana bread. Is it really that simple? There must be a bazillion versions floating around out there. Ask anyone who bakes it, and they’ll tell you they have “the best” recipe. Maybe so. The truth is, many can be labeled the best for one reason or another. Density, texture, flavor, height and moistness all factor in to the equation.
Today I made a banana bread drizzled with rum icing. Umm…oh, yeah.
Not wanting to leave it plain, I checked the stash in the liquor cabinet and found a bit of spiced rum. That’s of course after I checked the cupboard for rum extract. Nada. So I used the next best thing. Besides, a teaspoon can’t hurt. Can it?
You can’t eat just one. Fluffy, buttery, tender dinner rolls similar to those that are served in a very popular restaurant. In my personal opinion, these are better than the delicious ones at Texas Roadhouse.
I’ve been asked what type of rolls would go best with the Savory Broccoli Cheddar Soup that I posted a few days ago. These would be P-E-R-F-E-C-T.
Now, I’m not putting theirs down. Remember, I live over 160 miles away from one of any of those types of places. So being the resourceful woman that I am, I had to find the best recipe I could that would even come close to the taste and texture that the Texas Roadhouse boasts. I think some people dine there particularly for those magical little pillows of fluffiness.
It’s officially Autumn, so what better way to snap things up than with a Pumpkin Orange Spice Bread? Spices of the Fall season bring a bouqet of warm flavors to many dishes and baked goodies. Cinnamon, cloves, and nutmeg seem to dominate the baking scene this time of year. What’s there not to like?
Fall is my favorite time of year. It signals an end to summer, providing a brilliant spectacle of color as trees and plants transition to winter hybernation. The leaves are falling, the days are crisp and shorter. This is when I go into nesting mode.
Quick breads, are, well, quick. Quick to make, and seem to disappear as soon as they appear. Especially with pumpkin as the star ingredient.
Father loved to bake bread. I remember watching him as he would knead dough, shaping perfect loaves of yeasty yumminess. It was just recently I realized that I hadn’t baked a homemade loaf reminiscent of the Old World bread he used to create in the family kitchen many, many years ago.
So I took a leap of faith, pulling out the large pink Pyrex mixing bowl he always used, and went to work. I think he would be proud.
And he thought I wasn’t paying attention. I certainly was. There.