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September 30, 2019

Amazing Dinner Rolls




¾ cup warm water
4-½ tsp active dry yeast
1 tsp sugar
3 large eggs
½ cup butter, room temperature
½ cup sugar
5-½ cups all-purpose flour
1-½ tsp salt
¾ cup milk, scalded (I do this in the microwave.  Foamy around edges but not boiling or on stovetop)
vegetable oil
melted butter, for brushing


1.  Pour the warm water in a medium bowl. Add the yeast and 1 teaspoon of sugar. Stir. Set aside and allow mixture to foam and proof for 20 minutes.

2.  Put eggs into a separate mixing bowl, beat the eggs. Add room temperature butter and ½ cup sugar. Beat until combined.

3.  Add 1 cup flour and the salt. Mix.

4.  Add milk and mix again.

5.  Add yeast mixture (it should be bubbly and foamy) and add another 1 cup of flour. Mix. Continue to add flour, ½ cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers. (Do not use more than 5½ cups flour.)

6.  Pour a little vegetable oil into a large gallon-size plastic bag, or grocery bag.  (a bowl works also that you can cover) Place dough into the bag. Twist end loosely and tuck under.

7.  Let rise 45 minutes. Punch down, and let rise again for 45 minutes.
8.  Divide dough in half. Roll each half into a large circle and cut 12 equal 'pie' pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.

9.  Cover rolls and let rise another 30 minutes or until doubled in size.

10.  Bake rolls at 375° F. for 12 to 15 minutes, or until golden-brown. Remove from oven and brush tops with melted butter.  

Use a mixer or stir by hand.
From Life in the Lofthouse

September 23, 2019

Pumpkin Chocolate Chip Cookies


  • 1- 3/4 cups (15 oz. can) pumpkin puree
  • 1 -1/2 cups granulated sugar
  • 1/2 cup  + 2 TBS. canola or vegetable oil
  • 2 tsp. vanilla 
  • 2 -1/2 cups cake flour or (2 TBS cornstarch in a cup then filled with AP flour)
  • 2- 1/2 tsp. pumpkin pie spice
  • 1 -1/2 tsp. baking powder
  • 1- 1/2 tsp. baking soda
  • 1 tsp. kosher sea salt
  • 1/2 tsp. cinnamon
  • 1 -1/4 cups mini semisweet chocolate chips


  1. Preheat oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  2. In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds.
  3. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined.
  4. Using a large spatula or wooden spoon, fold in the mini chocolate chips.
  5. Using a standard size cookie scoop (1-1/2  TBS), scoop the dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges.
  6. Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature.