Brownies & Rolls

brownies 1

The best brownies I ever made, hands down, were Ina’s!   Now my husband is a type 2 diabetic and loves brownies, so I decided to take a break from sewing……(Yes I needed one), and bake today!

I also made rolls from “SOURDOUGH STARTER” my dear friend Bettyann gave me …..

now, for the brownies what I did was replace 3/4 of the sugar requirement with Splenda……we taste no difference……

Ingredients

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

brownies 2

Now, the buns along with the STARTER recipes are from the King Arthur Flour site …..  found this recipe…….  so worth the time! delish!

 

BUTTERY SOURDOUGH BUNS

rolls blog 1

Dough

Topping

  • 4 tablespoons melted butter, divided
  • 1/4 teaspoon paprika, optional

 

1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until it’s just about doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Roll and pat the dough into a rough rectangle approximately 12″ x 16″. Put 2 tablespoons melted butter in a small bowl, and add the paprika, if desired; it’s there for color, and accentuates the buns’ swirl, but omit it if you wish. Spread the dough with the melted butter.

5) Starting with a long side, roll the dough into a log.

6) Cut the log in 1″ slices, using a sharp knife, or a piece of dental floss looped between your fingers.

7) Lightly grease two 8″ or 9″ round cake pans. Arrange 8 buns in each pan.

8) Cover the pans, and let the buns rise for 60 minutes, until they’re noticeably puffy. Don’t let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F.

9) Uncover the pans, and brush each bun with some of the remaining melted butter.

10) Bake the buns for 22 to 25 minutes; they’ll color only slightly. 

11) Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350°F oven.

12) Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze.

Yield: 16 buns.

 

Ok, Ok……back to sewing! Have a wonderful Monday……

 

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