Forever Beloved

Faith, Love & Truth

Sweet Rolls With Honey Butter

Anyone who knows me decently well knows about my love affair with my bread machine.  Seriously y’all, I went through 150 lbs. of flour in one year.  ONE YEAR!  

I’m obsessed with taking every yeast recipe I love and using the bread machine for making the dough.  It makes me feel like an accomplished baker when in all actuality the bread machine does the majority of the work for me.

There is only one word to explain these rolls.  And this butter.  Wow.  That is it, wow.

This is a copycat recipe of Texas Roadhouse rolls, also known as the best rolls you will ever eat. For real.  If you try them, let me know in the comments how much you loved them!

Sweet Rolls With Honey Butter

Roll Ingredients
¼ cup lukewarm water
1 cup lukewarm milk
1 large egg, room temperature
3 tablespoons melted butter, room temperature
¼ cup sugar
4 cups all-purpose flour
1 teaspoon garlic salt
2 1/4 tsp. active dry yeast
¼ cup melted butter for basting rolls

Cinnamon Honey Butter Ingredients
1 stick butter, softened
¼ cup powdered sugar
¼ cup honey
1 tsp cinnamon

Instructions
In a bread machine pan, add the water, milk, egg and butter.  Add in the sugar, flour and garlic salt. Add the yeast on top.  Secure pan in machine, close the lid and set on dough cycle. Press start.
When cycle is complete, remove dough from pan and place on a floured work surface.  With a rolling pin, roll out dough in a rectangle to approx. ½ inch in thickness.  Using a pizza cutter, divide into 18 square pieces.  Place each piece 2 inches apart on parchment lined baking sheets.  Cover with a clean kitchen towel and allow to double in size.  Preheat oven to 350 degrees. When rolls have risen, place on middle rack of oven.  Bake 15 minutes or until light golden brown.  Remove from oven and immediately brush with melted butter.  Trust me, serve them warm!
To make the honey butter, whisk all ingredients together.

Thankful {21/30}

Today I am thankful for snowy, cold days exactly like this.  I’ve spent the day editing a few sessions, working on my chicken coops, integrating three flocks together, cleaning and baking. 
This morning I spent some time making dough for homemade hotpockets for my boys lunches.  When I have leftover meatballs and sauce I just make up a batch of dough and make meatball and cheese hotpockets.  They freeze great and are easy for them to grab for their lunch.  Today I’m fortunate enough to also have leftover ham, so I’m going to make some ham and cheese ones as well.  And I may even end my day making some homemade english muffins!  I’ll put my hotpocket recipe below.

Homemade Hotpockets

Ingredients

1 1/2 cups warm water
1 tbsp sugar
1 1/2 tsp salt
3 tbsp oil
4 cups flour
1 1/2 tbsp yeast

filling – Meatball {meatballs, sauce and mozzarella cheese}, Ham {ham and cheddar cheese}, Pizza {pepperoni, sauce and mozzarella cheese} and Breakfast {scrambled eggs, bacon or sausage and cheddar cheese}
Instructions

Add water, sugar, oil, salt, flour and yeast to your bread machine {make sure to follow the order your specific bread machine calls for} and set it to the dough setting.  While your bread machine is working, prepare your fillings and set them aside.

Once the dough is ready, take handfuls of the dough and roll out into a small circle about the size of your hand. Add your desired filling and fold the circle of dough over to make a half circle.  Seal the edges and bake on an ungreased cookie sheet at 450 degrees for 12-15 minutes.

To freeze: After baking, cool the hotpocket completely.  Wrap them individually in plastic wrap and place in a freezer safe ziploc bag. Freeze for later use.

To reheat from frozen:  Unwrap plastic wrap, cover in a paper towel and heat for 1 1/2 minutes. After it has been thawed, heat up in microwave for 30-60 seconds.
Recipe Notes
This recipe makes about 8 large hot pockets.


TWENTY THREE | FAMILY RECIPE

Today’s prompt: A family recipe (if grandma allows, of course!)

When I was growing up I was blessed to not only have a Mama that grew her own food, but canned it as well. Not only my Mama, but all the women in my family. Many family gatherings would include a circle of women chatting about their recent crops and what they were planning on canning with them. It was a given that once I had a household of my own, I would follow in all their footsteps. And proudly, I have.

This is the spaghetti sauce recipe that my Grandma, Mama and now myself use. It’s absolutely our favorite and store bought sauce doesn’t even compare to it.

Spaghetti Sauce
  • 1⁄2 bushel tomatoes
  • 2 bulbs garlic
  • 4 hot peppers
  • 3 lb. onions
  • 1⁄2 cup salt
  • 1 1⁄2 cup sugar
  • 3 tbsp italian seasoning
  • 8 cans tomato paste
  • 2 cups oil

INSTRUCTIONS:

Put everything into a blender and puree. I cut the stem part off the tomatoes, quarter them and put skins and all into the blender. I also leave the seeds in two of the hot peppers to add some heat.

Bring it to a boil and cook until thick. I cook mine for 4-5 hours, stirring occasionally.

To can, pour into jars. Place rings and lids on jars, making it fingertip-tight. Place on a cloth-covered or wood surface, several inches apart, until cool.