To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.
Portion size20 servings
Credits :Canadian Living Magazine: December 2015
1 1/2 cup
1 1/2 teaspoon
active dry yeast
4 1/2 cups
all-purpose flour (approx)
per roll: about
Total fat4 g
Saturated fat2 g
Total carbohydrate23 g
Remove 1 1/2 tsp of the sugar. Set aside. In saucepan, heat together 1 1/4 cups of the milk, 1/4 cup of the butter, the remaining sugar and the salt over medium heat until butter is melted. Let cool to lukewarm, about 25 minutes.
Meanwhile, in small saucepan, heat remaining milk over medium heat until warm; pour into large bowl. Stir in reserved sugar until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. Whisk in butter mixture and egg. Stir in 4 cups of the flour, 1 cup at a time, until soft ragged dough forms.
Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes. Transfer to large greased bowl; turn dough to grease all over. Cover with plastic wrap or tea towel; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. Turn out onto lightly floured work surface; divide dough evenly into 20 pieces. Shape 1 piece into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball. Repeat with remaining dough pieces.
Place 2 balls of dough in centre of each of 2 greased 9-inch (1.5 L) round cake pans. Place 8 balls around centre of each. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour. Dust with flour.
Bake in 375?F (190?C) oven until rolls are golden and sound hollow when tapped, about 20 minutes. Let cool in pans for 10 minutes; transfer directly to racks. Melt remaining butter; brush over tops of rolls. (Make-ahead: Store in airtight container for up to 24 hours. Or freeze in resealable freezer bag for up to 1 week; thaw in bag at room temperature. Reheat in 325?F/160?C oven until warm, about 5 minutes.)
Change it up: The Ultimate Dairy-FreePull-Apart Dinner Rolls
Add a pinch of salt; substitute milk with almond milk and butter with olive oil.
Tip from The Test Kitchen: Use a scale to weigh each of the dough balls so they're all the same size (about 50 grams each).
Roasting the squash before layering it in the gratin enhances its flavour. This step also cuts down on Turkey Day prep—just sprinkle on the topping and pop it into the oven after the turkey comes out.
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
about 2kg, peeled, seeded and cut in 3/4-inch (2 cm) cubes
white and light green parts only
1 1/2 teaspoon
per each of 10 servings: about
Total fat12 g
Saturated fat7 g
Total carbohydrate21 g
In large bowl, toss together squash, oil and 1/4 tsp each of the salt and pepper; arrange in single layer on lightly greased foil-lined rimmed baking sheet. Roast on bottom rack of 450?F (230?C) oven, tossing once, until tender and edges are light golden, 20 to 25 minutes. Transfer to greased 8-cup (2 L) baking dish.
While squash is roasting, in saucepan, melt butter over medium heat; cook leek, garlic and 1 tsp of the thyme, stirring often, until softened, about 5 minutes. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, stirring, until thick enough to coat back of spoon, about 5 minutes. Stir in 1 cup of the Cheddar.
Pour leek mixture over squash. (Makeahead: Cover and refrigerate for up to
24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Sprinkle with remaining Cheddar and thyme. Cover and bake in 425?F (220?C) oven for 30 minutes; uncover and bake until top is browned, 10 to 15 minutes.
Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
2 1/2 cups
seedless raspberry jam
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate22 g
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 3 additions just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) square cookie cutter or knife, cut out shapes, rerolling scraps as necessary. Using 1 1/2-inch (4 cm) snowflake-shaped cookie cutter, cut out snowflakes in centres of half of the cookies (reserve scrap snowflake shapes to bake later). Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets; refrigerate until firm, about 20 minutes. Bake, 1 sheet at a time, in 375?F (190?C) oven until bottoms and edges are light golden, about 10 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Spread scant 1 tsp of the jam over bottoms of each whole cookie, leaving 1/2-inch (1 cm) border uncovered along edges. Sandwich with cut-out cookies, flat sides down. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 24 hours.)