Breads

21K views · 1.8K reactions | Honey Butter Dinner Rolls are dangerously delicious. These soft, flaky, golden honey butter rolls might just be our new favorites! Don’t forget to SAVE this recipe 🔖 *3 cups Arrowhead Mills All Purpose Flour *2 tbsp sugar *2 ¼ tsp instant yeast, about 1 packet *1 tsp sea salt *1 cup warm milk *¼ cup melted butter Topping: 2 tbsp butter melted 1 tbsp honey Instructions *In the bowl add the flour, sugar, yeast, and salt. Whisk the ingredients together. *Create a well in the centre of the flour. Slowly add the warm milk and butter to the dry ingredients, and mix together. *Knead the dough for about 5-6 minutes till dough is smooth, with slight dimples with a bit of tension formed. *Place in a greased bowl, cover, and let it sit for at least 2 hours on the counter. *Punch down the dough and fold over. *Divide the dough into 15 equal balls and roll each into a ball.
*Grease a 9×13 container. Line up the balls evenly beside each other. *Cover and allow the balls to proof/rise for another 1 hour. *Make honey butter topping. Melt butter then add butter and set aside to cool. *Preheating your oven to 400°F *Using a silicone brush/pastry brush, brush the honey butter over the top of the rolls. Bake for 15 minutes in the oven. Remove from oven. *Slather with more honey butter and enjoy! | Arrowhead Mills

21K views · 1.8K reactions | Honey Butter Dinner Rolls are dangerously delicious. These soft, flaky, golden honey butter rolls might just be our new favorites! Don’t forget to SAVE this recipe 🔖 *3 cups Arrowhead Mills All Purpose Flour *2 tbsp sugar *2 ¼ tsp instant yeast, about 1 packet *1 tsp sea salt *1 cup warm milk *¼ cup melted butter Topping: 2 tbsp butter melted 1 tbsp honey Instructions *In the bowl add the flour, sugar, yeast, and salt. Whisk the ingredients together. *Create a well in the centre of the flour. Slowly add the warm milk and butter to the dry ingredients, and mix together. *Knead the dough for about 5-6 minutes till dough is smooth, with slight dimples with a bit of tension formed. *Place in a greased bowl, cover, and let it sit for at least 2 hours on the counter. *Punch down the dough and fold over. *Divide the dough into 15 equal balls and roll each into a ball.
*Grease a 9×13 container. Line up the balls evenly beside each other. *Cover and allow the balls to proof/rise for another 1 hour. *Make honey butter topping. Melt butter then add butter and set aside to cool. *Preheating your oven to 400°F *Using a silicone brush/pastry brush, brush the honey butter over the top of the rolls. Bake for 15 minutes in the oven. Remove from oven. *Slather with more honey butter and enjoy! | Arrowhead Mills

455K views · 4.7K reactions | Donair sauce is as east coast as it gets. This sweet, sour, garlicky sauce is used for many east coast delicacies including The Donair, Garlic Fingers, and.. well thats really it. But it’s delicious and is so easy to make. | Andy’s East Coast Kitchen

455K views · 4.7K reactions | Donair sauce is as east coast as it gets. This sweet, sour, garlicky sauce is used for many east coast delicacies including The Donair, Garlic Fingers, and.. well thats really it. But it’s delicious and is so easy to make. | Andy’s East Coast Kitchen

202K views · 3.9K reactions | This easy no knead focaccia bread is delicious on its own, but can also be split in half and used as sandwich bread or as the bookends for a delicious panini (grilled sandwich). It goes perfectly alongside a big fresh salad or for sopping up the last bits of Italian sugo served on pasta. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 cups all-purpose flour (600 grams) 1 packet active dry yeast (or 2 1/4 teaspoons) (12 grams) *check the expiration 2 teaspoons salt (15 grams) 2 cups lukewarm water, between 100 and 110F (37 to 43C) (500 ml) olive oil (approximately 3 tablespoons) enough to drizzle on the dough ball, and coat the bottom of the baking tray and the top of the dough ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨You can find the full printable recipe with all tips and directions on my website which is linked in my bio. You can also search for the recipe in the search bar of my website by typing FOCACCIA and it will pop right up! If all else fails please come to www.themodernnonna.com ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #focaccia | The Modern Nonna

202K views · 3.9K reactions | This easy no knead focaccia bread is delicious on its own, but can also be split in half and used as sandwich bread or as the bookends for a delicious panini (grilled sandwich). It goes perfectly alongside a big fresh salad or for sopping up the last bits of Italian sugo served on pasta. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 cups all-purpose flour (600 grams) 1 packet active dry yeast (or 2 1/4 teaspoons) (12 grams) *check the expiration 2 teaspoons salt (15 grams) 2 cups lukewarm water, between 100 and 110F (37 to 43C) (500 ml) olive oil (approximately 3 tablespoons) enough to drizzle on the dough ball, and coat the bottom of the baking tray and the top of the dough ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨You can find the full printable recipe with all tips and directions on my website which is linked in my bio. You can also search for the recipe in the search bar of my website by typing FOCACCIA and it will pop right up! If all else fails please come to www.themodernnonna.com ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #focaccia | The Modern Nonna

Andy’s East Coast Kitchen

Andy’s East Coast Kitchen

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18M views · 837K reactions | This caramelized onion potato focaccia is inspired by one of my favorite breakfast in D.C., the Tatte flatbread. You all seemed to love the idea as well, so I wanted to make it together! Caramelized Onion Potato Focaccia Ingredients: For the Dough: 1 1/2 cups/330ml warm water 2 1/4 tsp instant dry yeast 1 tsp granulated sugar 3 tbsp olive oil 1 tsp salt 4 cups/490g flour For the Topping: 10 tbsp olive oil, separated 2 medium yellow onions, julienned 2 tbsp worcestershire 8 large white mushrooms, thinly sliced 1/4 tsp salt 1/4 ground black pepper 8 cups water 2 russet potatoes 2 sprigs rosemary 120g fontina cheese, shredded Instructions: In a medium bowl, add 1 cup warm water, yeast, and a pinch of sugar and let rest for 5-7 minutes until fluffy. In a large bowl, add the flour, remaining water, foamed yeast, oil, remaining sugar, and salt and stir until combined. Knead the dough for about 4-5 minutes. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature. Once rested, punch it down and lightly knead to release the air from the dough. Knead 5-7 minutes additionally. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rest for 3 hours in the refrigerator. Drizzle a 10x15” baking pan with olive oil. Then transfer the dough into the pan and gently stretch it to the edges with your hands, as in the IG Reel. Cover the pan with a clean kitchen towel or plastic wrap and let it rest until doubled in size, for 50-60 minutes. Meanwhile, heat a skillet over high heat. Add 4 tbsp olive oil, add the onions, and reduce heat to medium high heat. Sauté the onions for 4-6 minutes, stirring consistently. When the onions turn light brown, add the worcestershire sauce and continue cooking for 2 minutes until a deep, caramelized brown. Transfer the onions into a bowl. In the same pan, add two tbsp olive oil and the sliced mushrooms. Add salt and pepper, sauté until golden brown, 6-8 minutes and then remove from the heat. 📌the rest is in the comments | Turkuaz Kitchen

18M views · 837K reactions | This caramelized onion potato focaccia is inspired by one of my favorite breakfast in D.C., the Tatte flatbread. You all seemed to love the idea as well, so I wanted to make it together! Caramelized Onion Potato Focaccia Ingredients: For the Dough: 1 1/2 cups/330ml warm water 2 1/4 tsp instant dry yeast 1 tsp granulated sugar 3 tbsp olive oil 1 tsp salt 4 cups/490g flour For the Topping: 10 tbsp olive oil, separated 2 medium yellow onions, julienned 2 tbsp worcestershire 8 large white mushrooms, thinly sliced 1/4 tsp salt 1/4 ground black pepper 8 cups water 2 russet potatoes 2 sprigs rosemary 120g fontina cheese, shredded Instructions: In a medium bowl, add 1 cup warm water, yeast, and a pinch of sugar and let rest for 5-7 minutes until fluffy. In a large bowl, add the flour, remaining water, foamed yeast, oil, remaining sugar, and salt and stir until combined. Knead the dough for about 4-5 minutes. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature. Once rested, punch it down and lightly knead to release the air from the dough. Knead 5-7 minutes additionally. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rest for 3 hours in the refrigerator. Drizzle a 10x15” baking pan with olive oil. Then transfer the dough into the pan and gently stretch it to the edges with your hands, as in the IG Reel. Cover the pan with a clean kitchen towel or plastic wrap and let it rest until doubled in size, for 50-60 minutes. Meanwhile, heat a skillet over high heat. Add 4 tbsp olive oil, add the onions, and reduce heat to medium high heat. Sauté the onions for 4-6 minutes, stirring consistently. When the onions turn light brown, add the worcestershire sauce and continue cooking for 2 minutes until a deep, caramelized brown. Transfer the onions into a bowl. In the same pan, add two tbsp olive oil and the sliced mushrooms. Add salt and pepper, sauté until golden brown, 6-8 minutes and then remove from the heat. 📌the rest is in the comments | Turkuaz Kitchen

624K reactions · 134K shares | The perfect no knead focaccia that anyone can make! Full recipe on daenskitchen.com #focaccia #nokneadbread | Daen’s Kitchen

624K reactions · 134K shares | The perfect no knead focaccia that anyone can make! Full recipe on daenskitchen.com #focaccia #nokneadbread | Daen’s Kitchen