Category Archives: Bread

Homemade Self-Rising Flour

This is one of those recipes that I’ve had around forever and I’m not quite sure where it came from. It’s nice to have when you need self-rising flour for a recipe but you just don’t want to run out and buy some!

1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

*Makes one cup

Fill a one cup measuring cup with all-purpose flour, leveling with a flat surface. Remove 2 teaspoons of the flour. Pour remaining flour into a bowl. Add baking powder and salt. Mix together.

I’m not sure how long this will keep but I imagine if it’s in an air tight container it should be ok for a while. I usually just make a few cups worth and store for a couple of weeks or just make it as I need it.

Texas Roadhouse Cinnamon Sugar Butter and Rolls Copycat Recipe

I could go to Texas Roadhouse and just eat their rolls with their cinnamon sugar butter. Well…maybe I have. But I mean, come one! That BUTTAH is heaven! YUM!

There is no need to embarrass yourself at a public restaurant any longer. Here is a copy cat version that is equally to die for! And if you eat the whole thing in one sitting for dinner, no one will judge you. Except for maybe your husband. But he doesn’t count.

Cinnamon Sugar Butter

2 sticks of butter – softened, not melted!
1/3 cup sweetened condensed milk – chilled (link leads to a easy homemade version!)
1/2 tsp light corn syrup
1 tsp cinnamon

(So…this isn’t one of those healthy type recipes. You’re getting that, right?)

Place all ingredients in a food processor and blend until mixture is smooth.

We have left it out on the counter for a good two weeks and it was still perfectly good. Stored in the refrigerator it will last even longer, but it does get hard and will need to soften before served.

Rolls (or Bread)

3 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cups warm water (105 to 115 degrees F)
1 large egg slightly beaten
8 tablespoons butter melted
2 tablespoons shortening

Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add half of the melted butter and beat to incorporate. Add remaining flour, a little bit at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place.

Allow batter to rise until doubled, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.

This time I baked the dough in mini bread pans and then wrapped them with a little jar of the butter for gifts. And then I…I mean…we ate the rest in 2 seconds flat.

*I did not create this recipe, I have had it for years and honestly do not know where I found it. There seem to be quite a few versions when googled, this is the only one I’ve tried. It’s so delicious I have no need to try others! Thank you to whoever created it. I am eternally indebted to you.

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Recipe: Homemade French Bread Loaves

This is a quick and easy way to make french loaves from scratch. I promise, you’ll never buy them at the store again!

Homemade French Bread Loaves

2 Tbsp active dry yeast
2 cups warm water
2 tsp salt
1 tsp sugar
4 1/2 – 5 cups bread flour

In a large bowl, dissolve yeast in warm water. Add the salt, sugar and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour.

Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 12 inch long loaves.

Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.

With a sharp knife, make four shallow slashes across the top of each loaf. Brush with softened butter.

I like to sprinkle mine with garlic powder, a tiny bit of salt and some Italian seasoning.

Bake at 450 degrees for 15-20 minutes or until golden brown.


This post linked to:
Southern Fairytale’s Mouthwatering Monday
Beauty and Bedlam’s Tasty Tuesday

Recipe: Pumpkin Chocolate Chip Muffins

Pumpkin and chocolate are one of my favorite fall combinations. I took a pumpkin bread/muffin recipe from an old Betty Crocker cookbook and made into this delicious recipe for Pumpkin Chocolate Chip Muffins. It could also be made into bread by using a loaf pan.

Pumpkin Chocolate Chip Muffins

2 cups flour
1 cup packed brown sugar
1 tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup canned pumpkin (not pie filling!)
1/2 cup milk
2 eggs
1/3 cup shortening
1 cup chocolate chips

In a mixing bowl, cream together the shortening, eggs, milk and pumpkin with a mixer on low. In a separate bowl, combine all dry ingredients together. Slowly mix the dry ingredients in with the creamed mixture until all combined. Beat on high for two minutes. Stir in chocolate chips. Pour into muffin tins or loaf pans. I split mine up and made a dozen muffins and four mini loaves of bread. I also like to sprinkle some sugar on top for some extra sparkle! Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.


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