Green Beans with Pancetta

If you’re looking for a simple and tasty side dish or a vegetable to add to a main course, this recipe is for you! I love green beans and I love adding pancetta (or bacon) to them with some shallots and a few seasonings. I think you’re going to love this delicious Green Beans with Pancetta Recipe!

This is a really great side recipe that is so easy to make. It’s especially good when you can get fresh green beans from the store or from your garden!

It’s also a healthy recipe as it has a green vegetable, healthy fat from the olive oil, and some garlic and shallots.

You will love how easy this green beans with pancetta recipe is to make and how tasty it is.

I love serving this with my homemade roasted beef tenderloin and scalloped potatoes with fontina cheese.

It pairs well with any main dish, especially beef, chicken, or fish. I love it with salmon too!

Now for the Recipe

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Delicious Green Beans with Pancetta

This healthy side dish pairs perfectly with any main dish and is easy and fast to make. It's one of my go-to side dishes and is full of flavor and great any season of the year. This will become a staple side dish in your cooking repertoire!

Course Side Dish

Cuisine American, French

Keyword green beans, Side Dish, vegetable

Servings 6

Ingredients

• 1-2 pounds fresh green beans
• 2 tbsp olive oil
• 2-3 cloves garlic finely chopped
• 1 large shallot chopped
• 3-4 slices pancetta (or bacon) chopped into small pieces
• 1 tsp salt to taste (or more if needed)
• ½ tsp pepper
• 1 tsp garlic seasoning salt (to taste)

Instructions

• In a large frying pan, heat up olive oil on medium heat. Add in chopped shallots and chopped pancetta pieces and sauté for 2-3 minutes.
• Add in washed green beans, salt, pepper, and garlic seasoning salt. Sauté for 5-6 minutes stirring occasionally, then add in the chopped garlic.
• Saute for another 2-3 minutes being careful not to burn the garlic. Stir a few more times to make sure everything gets cooked evenly. Add in more salt and pepper if needed. Green beans take a lot of salt so add a little at a time and then taste one to see if it's to your liking. I prefer mine a little more salty so just add a little at a time so you don't over season them.
• Serve hot in a casserole dish or serving platter.

Enjoy!

If you like this recipe, you’ll want to check out these:

Roasted Beef Tenderloin

Scalloped Potatoes with Fontina Cheese

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The post Delicious Recipe for Green Beans with Pancetta appeared first on Home With Holly J.

Easy and Delicious Strawberry Lemon Trifle Dessert

If you’re looking for a delicious and easy dessert recipe to make for your next family gathering or party, try my Strawberry Lemon Trifle recipe.

It’s one of my go-to recipes whenever I host a baby or bridal shower and is always a hit no matter when I serve it. Everyone asks me for the recipe so I’m finally sharing it!

What is a trifle?

It’s a layered dessert that’s so easy to make.

This dessert has been around for hundreds of years and originated in England. It is layers of cake, fruit, and a mixture of pudding and whipped cream. If you have a cake that sinks or breaks, you can always toss it into a trifle! I’ve had a few cake fails over the years that still tasted great but didn’t look great and I improvised and made a trifle with the broken cake pieces.

The Fan Favorite

I created this recipe many years ago when I hosted my niece’s bridal shower. I made four different trifles and this one was the favorite. I’ll share the other recipes in future posts but trifles are easy to make up on the fly! The one below in the back was made with a chocolate cake, chocolate pudding, whipped cream, and salted caramel. The one next to it was made with yellow cake, whipped cream, vanilla pudding, chocolate syrup, and a Heath bar crumbled in between the layers. The one on the front was made with yellow cake, vanilla pudding, whipped cream mixed with cream cheese, and fresh berries. I seriously just threw them together and used combinations that I thought would go good together!

Another thing I love about trifle is how quick and easy it is to make.

You can use a store-bought cake mix unless you have a special cake recipe you prefer.

For this one I used a lemon box cake mix, you can use any brand or make one from scratch. For the puddings, I used Jello brand lemon cooked pudding (which looks more like lemon curd or lemon pie filling) and lemon instant pudding and followed the directions on the boxes.

For the whipped cream, you can use cool whip or whip heavy cream. It’s totally up to you!

I have done it both ways but if you’re short on time and want to make it extra simple, you can use all the store-bought items I just mentioned.

Now for the Recipe

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Strawberry Lemon Trifle Dessert

This trifle recipe is quick and easy to make using store-bought ingredients. It's perfect for any baby or bridal shower, a summer barbecue, or any time you want a refreshing, simple dessert.

Course Dessert, dessert recipe

Cuisine American, English

Keyword cake, dessert trifles, english trifle, lemon, pudding, strawberries, trifle recipes, trifles

Servings 8

Equipment

• 1 Trifle Bowl

Ingredients

• 1 box Lemon Cake Mix (eggs, oil, water, made as directed)
• 1 large Box Jello Lemon Cooked Pudding (eggs, water, sugar, made as directed)
• 1 small Box Lemon Instant Pudding (milk, made as directed)
• 1 large Container Cool Whip
• 1 quart Strawberries, cut into slices
• 1 Lemon for garnish if preferred

Instructions

• Bake the 1 box Lemon Cake Mix (eggs, oil, water, made as directed). Set aside and let cool.
• While the cake is baking, make the 1 large Box Jello Lemon Cooked Pudding (eggs, water, sugar, made as directed) as directed and let cool. (You can set it aside to cool while the cake is baking and cooling off.)
• Make the 1 small Box Lemon Instant Pudding (milk, made as directed) as directed. Stir in half of the container of Cool Whip and mix well.
• Once the cake has fully cooled off, cut the cake into 1-2" squares. Use a spatula to loosen the little pieces of cake and remove the cake from the baking sheet or pan.
• Next start layering the ingredients into the trifle bowl. Start by layering some of the cake pieces onto the bottom of the trifle bowl loosely until most of it is covered. Next layer some of the lemon-cooked pudding (this looks more like lemon curd) on top of the cake until covered.
• Then layer some of the lemon pudding/cool whip mixture on top of the other lemon cooked pudding and then add some of the sliced strawberries on top. To make it pretty, you can add some strawberries along the inside of the bowl and then scatter the rest on top of the pudding mixture.
• Add another layer of cake, then the lemon cooked pudding, lemon pudding/cool whip then strawberries and layer this way until the trifle bowl is almost full. I can usually fit two layers into a trifle bowl but it can vary depending on how big your bowl is. You might even have enough to make a second one or make a mini one for later if you have leftover cake and pudding.
• Add some of the remaining cool whip on top and then garnish with strawberries and lemons if preferred.
• Refrigerate until ready to serve. I like to make mine a little bit ahead so it all has time to chill in the fridge before serving.

Enjoy!

If you like this recipe, you’ll want to check out these:

Homemade Banana Pudding Recipe

Homemade Banana Cream Pie

Mello Jello Recipe

Here are some of my favorite trifle dishes.

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The post Easy and Delicious Strawberry Lemon Trifle Dessert appeared first on Home With Holly J.

This post is sponsored by Walmart. All thoughts and opinions are my own.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Mello Holiday Jello Recipe

This Mello Jello Recipe is a tradition in our house for Thanksgiving and Christmas dinner and New Years Eve. Mello Jello is super easy to make and is the perfect side dish or can be served for dessert.

It’s the perfect treat for any of your holiday gatherings or any time of year. It’s so yummy and tastes like a creamsicle. Mixing orange jello and lemon pudding is the secret to this jello recipe and then it’s topped with a lemony-whip cream and mandarin oranges.

This is not your grandma’s potluck Jello that has weird things in it!

This is the best jello recipe out there and once you start eating it, you can’t stop! This Mello Jello Recipe was given to us by my sister-in-law Cheryl and has been a family favorite ever since! 

With the holiday season upon us, I wanted to share this yummy Mello Jello recipe and some tips for making holiday cooking and baking easier. My go-to, especially this time of year for last-minute groceries is Walmart, and using my Walmart+ Membership. I’m able to have fresh, high-quality groceries delivered right to my door as well as any last-minute gifts and other items I need to get ready for our holiday celebrations.

With unlimited free delivery, the Walmart+ Membership can help make planning and prepping easier so that you can focus on spending quality time with your family and celebrating the holiday season. I love baking Christmas cookies and other treats the week leading up to Christmas and then delivering boxes of homemade goodies to my friends and neighbors. Walmart+ helps me so much by making shopping faster and easier!

Another benefit of the Walmart+ Membership is you can order all your gifts, home decor, and hosting and entertaining items at Walmart’s everyday low prices.

Visit Walmart+ to start your free trial. Unlimited free delivery from your store* – $35 order minimum. Restrictions apply.

Here are some of my favorite items to use for this recipe and for my holiday meal prep, cooking, and baking. Sources are linked below and at the bottom of the post.

Now, it’s time for the amazing Mello Holiday Jello Recipe:

Tip:

You can make the Mello Jello in a large 9×13 baking or casserole-type dish or if you want to get fancy, you can make them in individual dessert cups. I recycled these little glass ones from some store-bought desserts a few years ago. They work perfectly for Mello Jello shooters. I’ve linked some similar ones here:

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Mello Jello

This is the best jello recipe and is made with orange jello, lemon pudding, whipped cream, and mandarin oranges. This is not your grandma's potluck jello!

Course Dessert, Side Dish

Cuisine American

Keyword dessert, dessert recipe, holiday recipes, jello, party recipe, Side Dish, summertime recipe

Prep Time 30 minutes minutes

Servings 12

Ingredients

• 1 large box of orange flavored jello (Make jello as directed – the recipe calls for 4 cups of water)
• 1 large box of Jello Brand lemon cooked pudding (Make cooked pudding as directed: The recipe calls for 3 egg yolks, 3/4 cup sugar, and 3 cups water)
• 1 small box of Jello Brand instant lemon pudding
• 2 cups cool whip
• 1 cup milk
• 2 small cans of mandarin oranges, drained (or one large can)

Instructions

• Make 1 large box of orange flavored jello according to the directions and pour it into a large mixing bowl. Set aside.
  
• Next, make the 1 large box of Jello Brand lemon cooked pudding as directed with the sugar, egg yolks, and water. When it thickens let stand for about 2-3 minutes. Stir it a few times and then pour the lemon pudding into the prepared orange jello in a large bowl. Stir them together until well blended.
  
• Pour the pudding and jello mixture into a 9×13 baking dish or you can do individual servings in mini dessert dishes, shooter cups, or ramekins. Just fill your serving containers 3/4's of the way to the top with the jello/pudding mixuture leaving a little room at the top for the topping and orange.
  
• Put in the refrigerator and chill for at least 6 hours or until it sets up.
• Once the jello/pudding mixture has set up and is firm, take it out of the refrigerator. Then in a separate mixing bowl, mix together the 1 cup milk, 1 small box of Jello Brand instant lemon pudding, and 2 cups cool whip. Whisk or stir it together until everything is combined well and it's nice and creamy. Make sure to scrape the bottom of the bowl to ensure it's all mixed well.
  
• Then, spread the Cool Whip mixture evenly on the top of the jello and then top with the 2 small cans of mandarin oranges, drained. If you don't like the oranges, you can leave them off. If you want to do them individually in dessert cups, put a dollop of topping onto each one or, you can use a piping bag or a ziplock bag to pipe the Cool Whip mixture on top. Add a mandarin orange to the top of each one.
  
• Chill until ready to serve.

Here’s the Ingredients:

Mixing the orange jello mixture with the cooked lemon pudding mixture.

Here’s where I made them individually. This takes a little more time but they look so cute served this way.

After the jello has set up and chilled, make the topping and spread evenly on top of the jello.

Then top with the mandarin oranges.

I hope you give this yummy Mello Jello Recipe a try! It’s so good!

Thanks so much for stopping by!

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The post The Perfect, Most Delicious Mello Holiday Jello Recipe appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

This Pink Party Punch has been a staple at many of the parties I’ve thrown over the years. It’s simple to make and packs a punch (pardon the pun)! I’ve made this party punch for baby showers, bridal showers, summertime BBQs, family gatherings, birthdays, and more. It goes well with any occasion and is a great summertime poolside drink! Here, I made the pink party punch for a PIE-oneer Day Party I hosted for a Utah state holiday.

Summertime or Anytime Punch

Everyone that’s had this pink party punch at any of my gatherings has asked for the recipe, so I am finally getting around to sharing it. It’s very easy to make, and you can substitute a variety of things depending on what you have on hand or can buy at the store. I will share some of the variations in my helpful hints below.

Use this recipe anytime of the year or for any gathering you have.

The Recipe

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Pink Party Punch

A refreshing party punch that can be served at any party or gathering and is perfect for summertime entertaining or any poolside party!

Course beverages, Drinks

Cuisine American

Keyword beverage, cold beverage, drinks, mocktail, party punch, party punch recipe, pink party punch, poolside party drink, punch recipe, summetime drink

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 25 people

Ingredients

• 1 can frozen limeade concentrated drink mix
• 1 can frozen raspberry lemonade concentrated drink mix
• 1 container powdered lemonade drink mix 19 oz (I use country time)
• 2 2 liter bottles of sprite or 7-up (or any generic brand is fine)
• 1 bag ice (I buy a bag at the grocery store)
• 2 lemons (sliced)
• 2 limes (sliced)
• 1 cup frozen raspberries

Instructions

• In a large punch bowl or drink dispenser add the 1 can frozen limeade concentrated drink mix, 1 can frozen raspberry lemonade concentrated drink mix, 1 container powdered lemonade drink mix 19 oz, and 2 2 liter bottles of sprite or 7-up. Stir until the powdered drink mix is dissolved and everything has mixed together well.
  1 can frozen limeade concentrated drink mix, 1 can frozen raspberry lemonade concentrated drink mix, 1 container powdered lemonade drink mix 19 oz, 2 2 liter bottles of sprite or 7-up
• Slice the 2 lemons and 2 limes and add those and the 1 cup frozen raspberries to the punch mix.
  2 lemons, 2 limes, 1 cup frozen raspberries
• Dump in about 1/2 to 3/4ths of the ice. If there's room in your punch bowl or container, you can add more of the ice.
  1 bag ice
• The punch is very strong when you first mix it up but some of the ice will melt and dilute it a bit until it tastes perfect.

Helpful Tips and Variations

[holly_healthful_tips] *You can substitute any kind of frozen lemonade, pink lemonade, or limeade. I usually just buy what the store has but my favorite combination is the pink lemonade and limeade. You can do two of the same as well. They all work! *If you can’t find the country time powdered lemonade mix, you can use the pink lemonade mix or a generic brand if it’s available. *I usually double this recipe depending on how many people I have coming but this recipe makes quite a lot and depending on how much your guest drink it can serve anywhere 20-30 people. It’s easy to mix a second batch right in the punch bowl or drink dispenser. *I add about half the ice in and then add more if needed. It’s a little strong at first and the ice will dilute it down. * The sliced lemons, limes, and raspberries are optional and give the punch some color. *You can add sherbet ice cream to this and it becomes a frappe! *Feel free to vary this recipe! I do it all the time and it always comes out great! [/holly_healthful_tips]

To see more of this pink party punch, click here for my PIE-oneer Day party post!

For the Recipe for Stans Scones and Honey Butter click here.

Enjoy this fun pink party punch that works well for any party or gathering you have! It’s a great poolside drink for those hot summer days that are upon us!

Pink Poolside Drinks

Be sure to check out these other refreshing beverages perfect for hot summer days by the pool!

Modern Glam // Happy Happy Nester // My 100 Year Old Home // 1111 Light Lane // Doreen Corrigan

The Happy Housie // Finding Lovely // Satori Designs // Home With Holly J

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Faux Blueberry Stem

Blueberry Stem

White Peony Stem

26″ White Peony Stem

Enjoy!

XOXO,

Photo Credit: @catcherintheryephotography / www.honeyandhiveliving.com

Cakes by: www.livingbeautahfully.com

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The post Pink Party Punch that Packs a Punch! appeared first on Home With Holly J.

This Roasted Beef Tenderloin is so delicious and actually so easy to make. You just need a few tools to make this successfully. Make sure to read all the way through the post for the details so you don’t miss an important step. I usually save this recipe for special occasions or the holidays but every now and then I will make it because it’s so good!  The tenderloin is the most tender cut of beef. This cut of meat is the filet mignon cut when grilling it as a steak. The tenderloin isn’t super flavorful so the garlic crust gives it a nice flavor. There are many ways to give this roast more flavor and I’ve shared one way I like to do it here. I’ve shared a simple gravy recipe below but you can also dip it in butter! That option isn’t very helpful if you’re watching your waistline but it is quite good if you have some belt loops to spare! Keep scrolling for this simple beef tenderloin recipe!

I made this for my husband for a Romantic Valentines Tablescape for Two dinner and he loved it!

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Roasted Beef Tenderloin

This Roasted Beef Tenderloin recipe is easy to make and doesn't take a lot of time. Everyone will think you're a gourmet chef when you bring this to the table. Pair this with my Scalloped Potatoes with Fontina Cheese Recipe (linked below) and you'll be the star of the show! 

Course Main Course

Cuisine American

Keyword Roasted Beef Tenderloin

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 people

Ingredients

• 1/4 cup olive oil
• 1/2 cup beef base boullion
• 1/4 cup chopped garlic
• 2 tbsp salt (to taste)
• 3 tsp pepper (to taste)
• 2 tbsp seasoning salt
• 1 tbsp onion salt
• 1/2 cup Montreal Steak Seasoning

Instructions

• Take the tenderloin out of the refrigerator about 30-45 minutes before you're going to put it in the oven. Use a cookie sheet or a large cutting board to place the meat on. Pat the beef dry with paper towels. If one end of the tenderloin is smaller than the other, tuck the thinner end underneath and tie it up with butcher's twine. This helps to cook the roast more evenly.  Heat the oven to 400ºF. Use a roasting pan with a roasting rack. You will also want to prepare the tenderloin and remove the silver skin if it's still on there. You can ask the butcher to prepare it for you. (See Holly's Hints at the bottom of the post for more info)
  
• Pour the 1/4 cup olive oil over the beef and rub it on all sides with your hands. Then, take the 1/2 cup beef base boullion (I warm it up in the microwave for 30 seconds so it's easier to spread)and rub it on all sides of the meat.
  
• Mix up the dry seasoning ingredients in a bowl and then add in the 1/4 cup chopped garlic and coat it in the seasonings. Then rub it all over the meat on both sides.
  
• Insert a meat thermometer into the thickest part of the meat if you have one. This is very important! Put the tenderloin in the oven uncovered and roast at 400º degrees. The cooking time is approximately 50 minutes but can vary depending on the size of the tenderloin. Gage your cooking time with the thermometer and cook the meat according to your taste. When the meat thermometer reaches the preferred temperature, remove from the oven and set aside to rest for 15 minutes. (135º for medium rare, 145º for medium, 155º medium well and 165º for well done) The temperature of the meat will actually rise 5-8 degrees when it comes out of the oven. 
• Slice the beef tenderloin into slices, serve on a nice platter, and garnish with parsley or herbs of your liking.
  
• I will sometimes make a gravy out of the drippings if there are any. There is not a lot of fat on a tenderloin so there usually isn't a lot of drippings which are necessary to make gravy. 
  
• If you want to make gravy, make a simple roux from equal parts butter and equal parts flour. (1/2 cup flour to 1/2 cup butter) Cook in a saucepan until bubbling. If you have any drippings add them into the roux while it's bubbling and stir. Add 4-5 cups of water and stir often until it begins to thicken. You might need to add in more water or even a cup of milk or half and half can be added if you prefer a more creamy gravy. Add salt if needed, taste before you add any seasoning with pepper to taste, and 1-2 tbsp beef base. Stir until it's thickened and the consistency you prefer. I sometimes add in Kitchen Boquete which is a beef browning flavoring that enhances the beef flavor. It all depends on how much flavor you get from your meat drippings. The beef tenderloin has a salty, flavorful crust so you don't need the gravy but if you prefer it, go for it! I'm a gravy person so I always make it if I have drippings.

Notes

I've linked some of the seasonings I've used below.

[holly_healthful_tips]  

Holly’s Helpful Tips:

For more information on how to prepare the tenderloin for roasting, I found this post was very helpful. Read about it here: How To Trim A Whole Beef Tenderloin. You can ask the butcher to do this for you if you prefer not to. I bought mine at Costco and the tenderloin was already prepped so I didn’t have to do this step.

I served my tenderloin with my Scalloped Potatoes with Fontina Cheese and Sautéd Green Beans with Panchetta, Garlic, and Shallots.

I used a meat thermometer that goes into the oven and syncs with bluetooth to an app on your phone! Isn’t technology great! I’ve linked it below. There are a few different options so look at each of the links to determine which one is the best for you.

[/holly_healthful_tips]

Enjoy!!

Holly

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Simple beef tenderloin recipe

The post Roasted Beef Tenderloin appeared first on Home With Holly J.

These homemade Scalloped Potatoes with Fontina Cheese recipe is comfort food at its finest. It’s simple to make and is great as a side dish or main dish. I paired it with my Roasted Beef Tenderloin but it also goes well with Ham or any type of meat.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

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Scalloped Potatoes with Fontina Cheese

This homemade Scalloped Potatoes with Fontina Cheese recipe is great as a side dish or can be a main dish if you're vegetarian. This is an easy recipe to make and is also great the next day as a leftovers.

Course Side Dish

Cuisine American

Keyword Fontina Cheese, Scalloped Potatoes, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 people

Ingredients

• 8 medium yukon gold potatoes peeled and sliced (Any type of potatoes works)
• 3 cups grated fontina cheese
• 1 quart half and half
• 1 cup milk
• 3/4 cup flour
• 1 cup butter (2 cubes)
• 2-3 tsp salt (to taste)
• 2 tsp pepper (to taste)
• 2 tsp onion salt
• 1 tsp Johnny’s seasoning or any seasoning salt

Instructions

• Peel and wash potatoes. Slice potato in half vertically and slice into approximately 1/4" slices. Set aside in a bowl with cold water covering them. This prevents the starch from turning them brown while you make the sauce.
• Grate the fontina cheese and set aside.
  
• In a medium-sized saucepan, melt 1 cup butter on medium heat. When butter is melted, add 3/4 cup flour. This is called a roux and is the base of the white sauce. Stir until it starts to bubble and then add 1 quart half and half in slowly and then add 1 cup milk. Keep stirring and increase heat to medium-high. Add the seasonings. Keep stirring with a whisk to make sure it doesn't burn on the bottom of the pan. Take a little taste and make sure it's salty enough. The potatoes will absorb some of the salt so you want to be sure that's it has enough salt. Once sauce has thickened remove from the heat and set aside.
• Spray a 9×13 baking dish with cooking spray. Drain the water from the potatoes. Layer 1/3 of the potatoes on the bottom of the baking dish and cover with 1/3 of the fontina cheese then 1/3 of the white sauce.
  
• Repeat 2 more times ending with the fontina cheese on the top. Cover with tin foil and bake at 400 degrees for about one hour.
  
• Take the foil off the last 15 minutes.

Enjoy!

Holly

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The post How to Make Scalloped Potatoes with Fontina Cheese appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

My love for homemade goods

I don’t know anyone who doesn’t love the smell of warm homemade rolls or bread baking!  That smell conjures up sweet memories of my childhood and fun times around the holidays with close friends and family. I really enjoy cooking for everyone in my life. My husband LOVES my cooking!  My second son, Jordan, has said that whoever he marries has to go to the Holly Jolley cooking school before he will marry them. I told him he might be single for a long time! It makes me so happy that my husband and kids love it so much when I make their favorite things to eat.

One of their favorite things is my homemade rolls.  These are no ordinary rolls. This recipe was given to me by my friend Kathy years ago. I think one of the reasons my husband likes these rolls so much is that they remind him of when he was growing up in Farmington, New Mexico, and visiting his grandparent’s spudnut shop.  A spudnut is a doughnut made with potato flour. This roll recipe has potato flakes in the dough so there are some similarities to the doughnuts he grew up eating. I prefer to make these over store-bought rolls. It’s a little more work, but so worth the effort! Anyone who comes to my house for Thanksgiving or Christmas dinner knows they will get to have these yummy rolls!

Making the Dough

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The Best Homemade Rolls

These rolls are made with potatoes and are a tiny bit sweet.  They are the best rolls ever!

Course Side Dish

Cuisine American

Keyword rolls, bread, homemade, potato rolls, potato,

Ingredients

• 3 cups milk
• 1/2 cup butter
• 1 cup potato flakes
• 1 1/2 Tbsp yeast
• 1/4 cup warm water
• 4 eggs
• 3/4 cup sugar
• 1/4 cup butter
• 1/4 cup powdered sugar
• 1 Tbsp salt
• 8 cups flour

Instructions

• Microwave 3 cups milk for 6 minutes in a glass measuring cup or small bowl.  When done add 1/2 cup butter (1 cube) and 1 cup potato flakes to the hot milk and stir.  Let sit for a few minutes while the butter melts and the potatoes absorb liquid.
• While the milk is in the microwave put 1/4 cup warm water and 1 1/2 Tbsp yeast in a separate measuring cup and let sit.  Do not stir. Set aside.
• Using a stand mixer and the dough hook attachment, put the 4 eggs, 1 Tbsp salt, 3/4 cup sugar, 1/4 cup powdered sugar, and 1/4 cup butter in the mixing bowl. Mix for about one minute.
• Add milk/potato mixture to the mixer on the lowest setting. Mix for about 30 seconds.
• Add 4 cups flour to the mixing bowl one cup at a time and mix for about 30 seconds.
• Add yeast/water mixture, then add 4 more cups of flour one cup at a time.
• Knead on low speed for about 4-5 minutes.  The dough is quite sticky and moist.
• When done mixing the dough, spray a large metal or glass bowl with cooking spray and put the dough in the bowl to proof. Cover with a damp thin dish towel and let rise for about an hour.  The dough will double in size.
• When done proofing, sprinkle some flour on a clean surface. Cut dough into 4 sections. I usually do croissants so I roll the dough into a large circle about 1/4" thickness.  Cut with a pizza cutter into triangles and roll up.  Lay them on a greased cookie sheet. Let them rise for about 10-15 minutes and then bake at 350 degrees for 10-15 minutes until they start to lightly brown on top and bottom.

Shaping the Rolls

[holly_healthful_tips]   Holly’s Helpful Hints *I use my dough hook on my Kitchenaid stand mixer or my bosch mixer for the entire mixing process. *1 ½ TBSP is equivalent to 1 Tbsp + 1 ½ tsp. *I divide the dough into 4 parts and roll out 4 different circles. I use a pastry scraper to cut the dough. * Can make into knots, balls, parker house shapes or whatever you like. I prefer the croissant shape. *Don’t over bake.  Watch bottom of rolls to make sure they don’t get too brown on bottom. *They are good the next day if you put them in the microwave for about 5-10 seconds.  Almost as good as fresh baked. *I sometimes roll them out into the shape I want, then freeze them on a cookie sheet for about an hour.  Then I put them in a ziplock bag and then I have rolls to bake when I need them. When ready to use them, let them rise on a greased cookie sheet for a couple hours then bake. *This recipe makes about 40-50 rolls depending on how big you make each roll.  This recipe can be doubled but you’ll need a big mixer to handle all the dough. [/holly_healthful_tips]

xoxo,

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The post Warm Homemade Rolls | The Best Bread Baking And Homemade Rolls appeared first on Home With Holly J.