Easy Oven Roasted Potatoes

April 20, 2015April 21, 2015 ~ bakingwithsibella.com ~ 17 Comments

Hello Dear Friends,

Today I wanted to talk about potatoes. I am sure everyone has their favorite recipe and the way of making them. I love them really in any way, shape or form and these have always worked the best for me when it comes to taste and texture – soft inside and crispy on the outside. They are super easy to make and I hope they will soon make an appearance at your table too! Have a wonderful week! 🙂

Easy Oven Roasted Potatoes

{Printable recipe}

Ingredients:

2.5 – 3 lb (1.1 – 1.4 kg) Russet potatoes
1/2 tsp salt
Fresh ground black pepper
1 tsp dried rosemary or a few twigs fresh rosemary
2 TBSP olive oil
2 TBSP grated parmesan cheese

Preparation:

Peel potatoes, wash them well.
Slice each potato once through starting at the narrower part, to get two halves
Slice each half into 3 wedges.

4. Place the wedges into a pot and cook them for just about 5 minutes. They are to remain firm.
5. Strain and arrange them on a baking sheet covered with parchment paper.
6. Spice the wedges with salt, black pepper and rosemary.
7. Brush with olive oil and toss it all together so the spices and oil can spread evenly over potatoes.

8. Sprinkle with parmesan cheese (if desired) and stir once again.
9. Bake at 400 F (200 C) until bottom of the potatoes start getting a nice golden-brown color.
10. Now turn on the broiler for 5 minutes on low and then a few minutes on high.
11. Cool for a few minutes and serve as a side dish or just by itself.
YUM! ENJOY! :)

Fancy pull-apart Dinner Rolls

January 7, 2014 ~ bakingwithsibella.com ~ 22 Comments

Hello my friends, HAPPY NEW YEAR to each and every one of you! 🙂

I hope you had nice and relaxing Holidays with your family and friends. My wish is that this New Year will bring us all peace, love and compassion toward one another and a lot of good memories and joyful moments and that we will get to spend a while here in this virtual world and share some good cooking and baking recipes and stories.

In today’s recipe I wanted to introduce a fancy and an easy way to make holiday/celebration dinner rolls. These rolls are soft and flaky and can be served warm or cold. I made these for our Christmas dinner and they looked just gorgeous and tasted fantastic.

Fancy Pull-Apart Dinner Rolls

[Printable recipe]

Dough:

All-purpose flour: 500 g ( 4 cups)
Fresh yeast: 20 g (or 1 envelope dry yeast)
Warm milk: 2 dl (3/4 cup + a few TBSP if needed)
Sugar: 1 tsp
Salt: 1.5 tsp
Cooking oil: 5 TBSP

To brush the dough layers:

Butter: 120 g (1 stick) at room temp.

Also needed:

Round baking pan (or a spring form) 25 cm or 9-10 inches
1 egg
Sesame seeds (or any other desired seeds)

Preparation:

Place flour into a mixing bowl, make an indent and crumble up fresh yeast, add sugar and a little bit of milk, mix, cover and let stand for about 10 minutes. If using dry yeast, proof as directed on the package.
Turn the mixer to low setting and while mixing start adding milk and salt. When the flour and milk start forming a dough, add oil and let it stir for another 2-3 minutes to get a shiny and firm ball of dough.
Place the dough onto a floured surface, knead it by hand for a minute or two and then place back into the bowl, cover and leave it at a warm place until double in size.
Divide the dough into 5 equal pieces. Knead each piece and form a small dough ball. Let them rest for about 10-15 minutes.
Divide butter into 4 equal pieces. Roll out each dough piece into a 10 inch (25 cm) circle. Spread first circle with butter, put second circle on the top, then butter again and so on until you end up with the fifth circle on the top.
Now roll it all together into a large 18 in (45 cm) circle. With a pizza cutter cut off about 1 ½ inch (4 cm) all around the circle to get a “hoop”. Place the hoop on a flat surface and cut once vertically and once horizontally to get 4 equal pieces. Roll each piece into a bun (like a cinnamon bun) and place in the middle of the greased baking pan.
What’s left now is a smaller circle which you will cut to get 16 equal triangles. Roll each triangle not like a crescent, but more like a cone or along one of the longest sides of a triangle. That way you will get a nice swirl. Place all the cones all around the 4 middle rolls with a little bit of space in between.
Cover and let it rise for about 30 minutes. Lightly beat an egg, brush all over the rolls and sprinkle with sesame seeds.
Bake at 395 F (200 C) about 30 minutes or until deep golden brown. Serve warm or cold. The rolls will be soft and flaky and will look just amazing on your holiday table.

Fancy Pull Apart Dinner Rolls

Dinner Rolls from scratch

September 24, 2011September 24, 2011 ~ bakingwithsibella.com ~ 9 Comments

Delicious dinner rolls are pretty simple to make if you have a little time. They are great, not only for breakfast, lunch or dinner, but for special occasions and holidays as well. I like to shape them like knots, pull-aparts or crescents, just for a fun of it! 🙂 Homemade dinner rolls are super yummy and soooo much better tasting than the store bought ones! In addition to that, they don’t contain any preservatives and questionable ingredients. You may sprinkle them with your favorite topping or just leave them plain!

Ingredients for about 15-16 rolls:

4 cups ( 512 g) all-purpose flour*
2/3 cup (75 g) dry milk powder
1 pack of active dry yeast
1 tbsp sugar*
1 1/2 tsp salt
3 tbsp (42 g) butter (room temperature)
2 tbsp vegetable oil
about 2 1/4 cup (500 ml) warm water

Egg wash:

1 egg
2 tbsp milk

1. In a large bowl (or a stand mixer bowl) combine and mix well all dry ingredients, add thinly sliced butter. Pour little by little water into the bowl and mix slowly for 2-3 minutes, add oil and continue mixing for the next 5 minutes.

2. When the dough doesn’t stick to the walls of the bowl and it looks shiny and smooth, form it into a ball, cover with a clean dish towel and let it raise over night or at least 1 to 1 1/2 hour. The dough needs to double its volume.

3. Sprinkle your working surface with flour, roll the dough into a 10 X 15 inch (25 X 35 cm) rectangle. Prepare a baking sheet and line it with parchment paper. Grease your muffin pan.

4. For the knot shaped rolls cut the dough at the shorter end into 1 in (2.5 cm) strips. Tie a strip into a knot with ends placed on the bottom. Allow some space between knots as they will raise and expand during baking.

5. For the pull-apart rolls, form 1 inch balls, putting three together into a muffin pan.

6. For the egg wash, lightly beat an egg with two table spoons of milk, brush over rolls and sprinkle with your favorite topping or just leave plain. Let the rolls raise for about 30-45 minutes.

7. Pre-heat oven to 400 F (200 C) and bake about 20 minutes or until beautiful golden-brown color.

*Note:

For bread and rolls I always use “King Arthur” all-purpose or bread flour. I think it is the best flour on US market.

If you like sweeter rolls add 2 more tbsp of sugar into the dough.

Bon Appetite!