Every year during the holiday season, stuffing and dressing has a designated place at the dinner table. It’s like peanut butter and jelly; you just can’t have a fried turkey without stuffing or dressing! My Auntie Rose started my love for dressing with her famous cornbread dressing, and over the years, I’ve made my own spins, like oyster dressing. But this seafood dressing recipe right here? It’s one of my faves! Y’all HAVE to try it!

The Lowdown on This Seafood Dressing

Cuisine Inspiration: Southern Coastal

Primary Cooking Method: Baking

Dietary Info: Pescatarian

Key Flavor: Bold and briny with a rich buttery undertone

Skill Level: Intermediate

Customizable Seafood Selection

Whether you’re a fan of shrimp, crab, scallops, or oysters, this recipe allows for customization based on your seafood preferences or whatever’s fresh at the market.

Comfort Food with a Twist

This dressing keeps all the heartwarming comfort of the classic, but that seafood twist? It takes things up a notch. Trust me, folks are gonna be coming back for seconds… And probably thirds!

Versatile Pairing

Seafood dressing goes beyond the Thanksgiving table, boos! It’s a versatile side that pairs beautifully with a variety of main dishes, especially during the festive season.

Ingredients you’ll need to make Seafood Dressing

For the Cornbread

• Vegetable or Canola Oil: The slick start to a fabulous cornbread base. It’s all about that golden crust, baby!
• Cornmeal: The heart and soul of cornbread.
• Self-Rising Flour: This ain’t just fluff, it’s the oomph that gives your cornbread some lift.
• Granulated Sugar: Just a touch of sweetness keeps everything neat and treats the taste buds right.
• Egg: The binder that keeps the party together. Room temp, because it’s chill like that.
• Milk: Works in the background to make everything moist.
• Salted Butter: Rich, creamy, and just salty enough to make all the other ingredients swoon.

You can also use my auntie Rose’s cornbread recipe. It’s famous for a reason!

For the Dressing

• Onion & Celery: To be minced, building flavors from the ground up.
• Fresh Green Onion, Tarragon, and Parsley: Will also mince.
• Raw Shrimp: Medium-sized, peeled, and deveined. You want that fresh shrimp flavor in every bite, boo!
• Crab Meat: We’re using Dungeness crab in this seafood dressing recipe for that sweet, delicate flavor. If you can’t find it, lump crab meat or even canned crab will do.
• Garlic Paste & Butter: These two are givin’ all the flavor to your sautéed veggies.
• Seasoning Salt, Black Pepper, & Old Bay: The holy trinity of taste!
• Herbed Seasoned Stuffing: Not just a filler, it’s a thrill-ya, ready to absorb all the saucy goodness.
• Mayonnaise, Cream of Mushroom, & Cream of Celery: The creamy dream team, giving the dressing its luxurious body and soul.
• Seafood Stock: Can sub with veggie or chicken stock, but why would ya? This is where the dressing soaks up the sea’s secrets.
• Smoked Paprika: Don’t skip this one! It gives a subtle smokiness that really sets the dressing apart.

How to make Seafood Dressing

Step 1: Prep the Cornbread

1

Combine cornmeal, flour, and sugar in a medium sized bowl. Add beaten egg to dry ingredients.

2

Add milk. Whisk until thoroughly combined.

3

Coat the baking dish with oil and place in the oven while it preheats. Once it comes to temp, take the dish out of the oven and add butter, allowing it to bubble and melt.

4

Temp the batter by adding small amounts of melted butter until thoroughly combined and the batter is smooth.

5

Pour batter into the baking dish.

6

Bake until cornbread is cooked through to the center.

Step 2: Sauté the Veggies and Mix ‘Em with the Seafood and Cornbread

7

Sauté garlic, onion and celery in butter in a sauté pan on medium/high heat.

8

Season with salt and pepper and add fresh herbs. Sauté for an additional minute, then set aside and let cool.

9

Break the cornbread apart into smaller pieces into a large mixing bowl. Then, add in vegetables, herbs and dried stuffing mix, and lightly stir.

10

Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.

11

Slowly pour in the seafood stock, stirring until batter becomes slightly mushy. Taste batter for flavor and adjust seasonings to your liking.

12

Fold in crab and shrimp carefully.

Step 3: Bake It Up!

13

Place the mixture in the baking dish, spreading out evenly.

14

Sprinkle with paprika on top.

15

Bake uncovered. Remove from the oven and let stuffing rest before serving.

What to serve with seafood stuffing

• Main Event: You gotta have a classic Thanksgiving main to go with this dish. Fry up a juicy turkey or go with a honey-glazed ham. And don’t sleep on a Coca-Cola glazed cornish hen, it’s simple but packs a punch!
• Southern Side Staples: Keep that Southern Thanksgiving vibe strong with some mustard greens, sour cream mashed potatoes, or cauliflower mac and cheese that’s all kinds of cheesy and delicious.
• Dessert Done Right: A classic brown sugar pound cake is always a win, but a slice of pumpkin pie or coconut custard pie will hit the spot just right.
• Gravy: No crabmeat stuffing is complete without a little drizzle of gravy! Whip up some homemade turkey gravy or giblet gravy.

Menu Option: Complete Meal With Seafood Dressing

These turkey wings are easy to make, juicy and flavorful. Baked in the oven with a homemade pan sauce.

This potato and squash gratin is wonderfully cheesy and flavorful. Perfect for the holidays and special dinners!

My homemade cranberry sauce is flavored with citrusy orange juice and the perfect amount of sugar.

This butter pecan cake has three delicious layers with pecans baked right in the batter and is topped with a maple cream cheese frosting and toasted pecans!

Recipe Substitutions

• Shrimp: Swap in some crawfish or even diced scallops for that seafood flavor. Canned shrimp could work too.
• Crab Meat: Lump crab meat, canned crab, or even imitation crab will still give you that sweetness. Just don’t tell anybody you went with the fake stuff boo!
• Cornbread: If you don’t have time to make cornbread from scratch, grab a box of Jiffy mix. Your seafood dressing will still end up tasting like a million bucks, trust me.
• Seafood Stock: Save the crab and shrimp shells for the seafood stock. If you can find store-bought, even better! The seafood stock gives a rich flavor if you can spare five minutes of prep. But if not, substitute with vegetable or chicken stock.

Recipe Variations and Additions

• Add Some Sausage: For a little extra heartiness, toss in some crumbled sausage (andouille or Italian sausage would be amazing).
• Kick Up the Heat: Add some diced jalapeños or a dash of cayenne pepper to the mix.
• Cheesy Twist: Mix in some shredded cheddar or Parmesan into the dressing before baking. My hubby goes crazy for cheesy seafood stuffing!
• Make It Gluten-Free: Swap the self-rising flour in the cornbread for a gluten-free flour blend and use gluten-free stuffing mix.

Expert Tips and Tricks for making the best seafood dressing recipe

1. Cornbread Prep: Cornbread dressing, seafood stock, and dressing are the three separate parts to this recipe. Prepare the cornbread ahead of time, for best results a day ahead or completely cooled, left out on the counter.
2. Fish Quality: Use fresh crab! Splurge, and by the good stuff, the holidays are here!
3. Don’t Rush the Shrimp: Be careful not to overcook your shrimp when baking the dressing. The heat from the oven will finish cooking them through, so don’t sauté them first.
4. Baking and Taste Testing: Oven time and temp will vary; gauge your dish as it bakes. Oh, and please taste test each step of the recipe! That’s how you’ll make sure your seafood dressing it’s just right for you.

How to store & reheat Seafood Dressing

Storing it is super easy, boo! First, let your seafood dressing cool down to room temperature. Then, scoop it into an airtight container and pop it in the fridge.

Reheat using either an oven or microwave. In the oven, cover with foil to prevent drying out and reheat at 350 F until warmed through. Heat in 30-second intervals, sitting in between for heating in the microwave.

How long will Seafood Dressing last in the fridge?

When stored properly in an airtight container, seafood dressing will last 3-4 days in the fridge.

Can I freeze crabmeat stuffing?

Yes! After your dressing has cooled, wrap it tightly in plastic wrap and then again in foil, for further protection, place it in a freezer-safe bag. Freeze in portions for easier thawing and serving. Freeze for 2-3 months.

Frequently asked questions

This Seafood Dressing is gonna have folks lined up for seconds, so you might wanna make a double batch! And remember, calories don’t count on holidays, especially when there’s shrimp and crab involved. So go on and enjoy every bite boos!

More Favorite Holiday Recipes

• Southern Cornbread Recipe
• Homemade Cranberry Sauce
• Baked Candied Yams
• Roasted Butternut Squash Recipe with Mango!
• Sweet Potato Chess Pie Recipe
• Oyster Dressing

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Seafood Dressing

This Seafood Dressing is amazing.  Rich tender cornbread mixes with fresh shrimp, lump crab, fresh herbs, spices and a seafood stock to create the ultimate decadent stuffing side.

Course Side Dish

Cuisine south, Southern

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 servings

Calories 324kcal

Author Jocelyn Delk Adams

Ingredients

For the Cornbread

• 1 tsp vegetable oil or canola oil
• 1 cup cornmeal
• 1/2 cup self rising flour
• 1 tbsp granulated sugar
• 1 large egg beaten, room temperature
• 1 cup milk
• 1/4 cup salted butter room temperature

For the Dressing

• 1 cup onion will mince later
• 2 tbsp fresh chopped green onion
• 1 cup celery will mince later
• 1 tbsp fresh tarragon will mince later
• 1 tbsp fresh parsley will mince later
• 1 lb medium sized raw shrimp peeled and deveined
• 6-8 oz crab meat Dungeness used in this recipe
• 1 tbsp garlic paste
• 1 tsp butter
• 1 1/2 tsp seasoning salt I used Season All
• 1/2 tsp black pepper
• 1 cup herbed seasoned stuffing
• 1/4 cup mayonnaise
• 1/4 cup cream of mushroom
• 1/4 cup cream of celery
• 1 tsp Old Bay
• 1 cup seafood stock find recipe below if using homemade or you can substitute with veggie or chicken broth
• 2 tsp smoked paprika

Instructions

For the Cornbread

• Preheat the oven to 375 degrees.
• Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
• In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
• Add milk and whisk until thoroughly combined.
• Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
• Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
• Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
• Allow cornbread to cool while preparing the stuffing mixture.

For the Dressing Ingredients

• Mince onion, celery, tarragon and parsley. Set aside.
• Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
• In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
• Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
• Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
• Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
• Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
• Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
• Taste batter for flavor and adjust seasonings to your liking.
• Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
• Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
• Remove from the oven and let stuffing rest for 15-20 minutes before serving.

Notes

• Cornbread Prep: Cornbread dressing, seafood stock, and dressing are the three separate parts to this recipe. Prepare the cornbread ahead of time, for best results a day ahead or completely cooled, left out on the counter.
• Fish Quality: Use fresh crab! Splurge, and by the good stuff, the holidays are here!
• Don’t Rush the Shrimp: Be careful not to overcook your shrimp when baking the dressing. The heat from the oven will finish cooking them through, so don’t sauté them first.
• Baking and Taste Testing: Oven time and temp will vary; gauge your dish as it bakes. Oh, and please taste test each step of the recipe! That’s how you’ll make sure your seafood dressing it’s just right for you.

Nutrition

Calories: 324kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 1082mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg

The post Seafood Dressing appeared first on Grandbaby Cakes.

Y’all when fall rolls around, I make this roast butternut squash recipe time and time again. It tends to end up on every dinner menu I create. It’s that good. In fact, it’s so good, I could literally just eat it on its own. It’s a classic done right with my own Grandbaby Cakes flavor twist making sure the flavor is truly popping y’all.

The Lowdown of the Best Roasted Butternut Squash Recipe

Cuisine Inspiration: Autumn American vibes

Primary Cooking Method: Roasting

Dietary Info: Vegetarian and easily adaptable to vegan preferences.

Key Flavor: A sweet and buttery symphony, enriched with spices and a hint of vanilla.

Skill Level: Easy

Sweet with So Much Depth

It’s the perfect mix of aromatic vanilla warmth, buttery richness, maple sweetness and savory spice notes.

Perfect Roasted Texture

Crispy edges with a tender, melt-in-your-mouth center.

The Ultimate Versatile Side

This pairs effortlessly with everything from holiday mains to fall weeknight dinners.

Ingredients You’ll Need to Make Roast Butternut Squash

• Butternut Squash: It’s sweet, moist and slightly nutty and don’t forget cubed for maximum caramelization.
• Liquids: A mix of melted butter and maple syrup brings in the rich, buttery flavor with a touch of natural sweetness.
• Garlic and Vanilla: Both supply the ultimate warmth and depth.
• Cinnamon and Nutmeg: Fall spices warm up the squash and make it super cozy.
• Kosher Salt and Pepper: Both balance the sweetness and amp up the flavor.
• Rosemary: Just a little garnish adds pops of green color and some earthy notes.

How to Roast Butternut Squash

Step 1: Get to Preppin!

1

Add cubed squash to a parchment paper lined baking sheet. Make sure it’s in an even layer.

2

Bake for 15 minutes at 425.

3

While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg.

4

Whisk until nice and combined.

Step 2: Roast it Up!

5

Once squash is baked, remove from the oven and drizzle with maple liquid tossing to make sure all pieces are covered. Season with salt and pepper.

6

Return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.

7

Remove from the oven and transfer to a serving dish. Garnish with rosemary and serve it up.

What to serve with this roast butternut squash recipe

• Simple Weeknight Dinner: Pair this butternut squash with maple glazed salmon and an easy garlic bread recipe.
• Cozy Sunday Supper: Start with warm bowls of sweet potato soup then cook a main of pork chop casserole, serve the roasted butternut squash and finish with a dessert of chocolate mousse pie.
• Fall Entertaining: Serve up my aunt’s Southern baked chicken along with this fall salad, mashed sweet potatoes and pecan pie cobbler.

Meal Plan: Elegant Holiday Dinner with Roasted Butternut Squash

Honey glazed ham is absolutely incredible when paired with butternut squash.

Braised cabbage with apples is a wonderful light and perfectly Autumn vibes side.

Cathead biscuits come together quickly and super delish too!

This apple cider cake is the ultimate treat for finishing this meal strong!

Recipe Substitutions

• Butternut squash: You can swap in cubed sweet potatoes for a similar texture and sweetness.
• Butter: You can replace it with a dairy-free option like olive oil.
• Maple Syrup: Replace the syrup with honey for a similar texture and sweetness.
• Cinnamon and Nutmeg: Swap with a no-fuss pumpkin spice or apple pie spice to keep the ingredient list down.

Recipe Variations and Additions

• Savory and Smoky: Sprinkle some crispy crumbled bacon over the roasted squash for a kick of smoky vibes.
• Spice it Up: Kick up the spices with a hint of smoked paprika, cumin or even some chili powder.
• Mix it Up: Mix in some cubed sweet potato, mango or even apples to change up the textures and flavors. They bake up together like a dream.

Expert Tips and Tricks to make the ultimate roast butternut squash

• Cut Even Cubes: In order to make sure the cubes bake at the same rate evenly, you should cut the cubes the same size.
• Remove the skin: Make sure you use a veggie peeler to take the skin off of the squash before roasting.
• Roast it High: Crank that oven up to over 400°F so the inside gets tender and the outside gets super caramelized.
• Spread it out: Make sure the squash is all on a single layer on your baking sheet pan so it roasts evenly and gets that nice caramelized exterior.

How to store & reheat roasted butternut squash

Add any leftovers to an airtight container and pop it into the fridge. A reheat in the oven will bring back that texture and flavor. Bake in an 375°F, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.

How long will roasted butternut squash last in the fridge?

It’ll stay fresh for up to 4 days.

Can I freeze roasted butternut squash?

For sure boos! Toss the leftovers into a freezer bag after they are cooled down completely and remove all the air. They should last for about 2 months.

This roasted butternut squash is a whole vibe y’all. Get into the delish sweet yet savory flavors, perfect spices and buttery deliciousness. Each cube is super tender with the exterior is super caramelized and wonderful. Now roll up your sleeves and make a batch!

Favorite squash recipes

• Squash Casserole
• Sauteed Yellow Squash
• Butternut Squash Ravioli

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Roasted Butternut Squash

This roasted butternut squash recipe is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 205kcal

Author Jocelyn Delk Adams

Ingredients

• 4 1/2 cups cubed butternut squash up to 5 cups (cut into small cubes)
• 1/2 cup unsalted butter melted
• 1/3 cup maple syrup make sure it is pure
• 1 tbsp minced garlic
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Kosher salt and pepper to taste
• 2 fresh rosemary sprigs for garnish

Instructions

• Preheat the oven to 425 degrees.
• Add cubed squash to a parchment paper lined baking sheet and make sure it is in an even layer and bake for 15 minutes.
• While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg until combined.
• Once squash is baked, remove from the oven and drizzle with maple liquid and toss to make sure all pieces are covered. Season with salt and pepper to taste then return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.
• Remove from oven and transfer to serving dish. Garnish with rosemary and serve.

Notes

How to store & reheat roasted butternut squash

Add any leftovers to an airtight container and pop it into the fridge. A reheat in the oven will bring back that texture and flavor. Bake in an 375°F, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.

How long will roasted butternut squash last in the fridge?

It’ll stay fresh for up to 4 days.

Can I freeze roasted butternut squash?

For sure boos! Toss the leftovers into a freezer bag after they are cooled down completely and remove all the air. The

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 268mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5450IU | Vitamin C: 24.5mg | Calcium: 56mg | Iron: 0.4mg

The post Roasted Butternut Squash Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This recipe is PHENOMENAL. Everyone that I make it for raves about it, and it’s so easy. Thank you!!”

—JULIA

Seriously y’all, I LOVE ME SOME sweet potatoes! They can be made savory or sweet, they can be fried or baked but, most importantly, they can be mashed.

With a few simple ingredients, you can make some bomb mashed sweet potatoes that are a rave-worthy side dish. And the whole thing couldn’t be easier boos. Let’s get to (minimal) work!

The Lowdown of the Best Mashed Sweet Potatoes Recipe

Cuisine Inspiration: Southern comfort

Primary Cooking Method: Boiling and Mashing

Dietary Info: Dairy-packed; Gluten-Free

Key Flavor: Sweet, Buttery, Silky Smooth

Skill Level: Easy y’all (No Sweat Fam!)

No-Fuss

With just a few ingredients and straightforward directions, you can create this sweet mashed potatoes recipe in no time with no fuss. We are just boiling, mashing and mixing boos!

Buttery, Creamy and Straight Up Dreamy

This sweet potato mash has everything you love in a mashed potatoes dish. The potatoes are silky smooth, rich and buttery and whipped to straight up velvety perfection. Could anyone possibly turn this down?

Well-Rounded and Versatile

From an easy side dish to the star attraction, this mashed sweet potato recipe fits any menu you can dream up.

Ingredients you’ll need to make this Mashed Sweet Potato Recipe

• Sweet Potatoes: These are naturally sweet and full of flavor tasting even better when mashed to creamy perfection.
• Salted Butter: Everything tastes better with butter baby! It adds richness and so much flavor y’all.
• Light Brown Sugar: Brown sugar has a molasses, caramel-like flavor that plays with the sweetness of sweet potato perfectly.
• Heavy Whipping Cream: Adding a bit of heavy cream makes our potatoes a more creamy and indulgent consistency.
• Flavor Enhancers: Cinnamon, nutmeg, vanilla and of course, salt, are the true MVPs of this sweet potato recipe. Their addition adds so much warmth and layers of essence without being overwhelming.

How to Make Mashed Sweet Potatoes

1

Boil those sweet potatoes in a pot with water until they’re “fork-tender” then add in your flavor goodies except the liquid.

2

Mash those potatoes and flavor enhancers then add in cream little by little.

3

Mix and combine until they are the texture and consistency you like (nice and smooth boos). Then add butter for serving it up.

What to Serve Them With Sweet Potato Mashed Potatoes

• Classic Vibes: Keep it low-key with southern baked chicken, steamed vegetables and garlic bread.
• Weeknight Easy Meal: Serve up my fave meatloaf recipe, some creamed spinach and Jiffy cornbread.
• Casual Holiday Meal: I love to pair these sweet potato mashed potatoes with braised meats like braised short ribs, collard greens and fried cornbread.

Meal Plan: Southern Supper with Sweet Mashed Potatoes

Buttermilk fried chicken with a hint of smoked paprika is the vibe you need for this menu.

Green bean casserole has the greens you need in a creamy, savory, flavorful package.

Flaky biscuits will go perfectly with green beans, sweet potato mashed potatoes and fried chicken.

Brown sugar pound cake is the perfect way to end this delish Southern supper.

Recipe Substitutions

• Salted Butter: Feel free to use unsalted butter here and add in a bit more salt to bring those flavors out.
• Light Brown Sugar: Swap in dark brown sugar for more molasses flavor or use maple syrup or honey. You can also make homemade brown sugar if you have molasses and granulated sugar around.
• Heavy Whipping Cream: Sour cream or even half-and-half is also a good option. You can add in more butter to increase the richness overall.
• Ground Cinnamon and Nutmeg: Replace with a pumpkin pie spice blend or use ginger or allspice instead.

Recipe Variations and Additions

• Vegan: Swap out the heavy cream for thick oat or coconut milk and the butter for your preferred plant-based butter alternative.
• Bacon it Up: Sprinkle some candied bacon bits over the top to add in some smoky salty savory vibes.
• Spice it Up: I love a kick so adding in some cayenne or red pepper flakes brings a little heat.
• Add Marshmallows: Get into some sweet potato casserole vibes by adding some marshmallows on top and torching them up.

Expert Tips and Tricks

• Mash While Hot: This helps get that creamy smooth texture we love.
• Do You!: I like to add my liquid to the mix gradually while mashing together until I get the consistency I enjoy.
• Season it Up: Taste before you serve them up. Add any additional salt to the mix you need.
• Make It Easy: If you wanna save some time, use a hand mixer. Just don’t go overboard making the potatoes super gummy.

How to Store and Reheat Sweet Mashed Potatoes

Pop the leftover sweet mashed potatoes in an airtight container in the fridge. To reheat, I would suggest simply using a microwave. A couple minutes on high-heat will keep your mash intact.

If you don’t have a microwave, stovetop will work just fine. Use a non-stick sauce pan and add a bit of milk or butter. Give it a stir often to be sure the potatoes won’t stick to the bottom and burn.

How long will sour cream mashed potatoes last in the fridge?

They can stay in the fridge for up to 3 days.

Can I freeze mashed potatoes made with sour cream?

Yep for sure boos. You can but just know that the texture will definitely change and not be as smooth. To freeze, transfer the completely cooled leftovers to a large gallon freezer bag, remove all air then seal and add the date. Keep frozen for up to 5 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Now I know I talked your ear off about this mashed sweet potato recipe but it is a hit boos. And an easy one at that! You can whip this up super fast with just a few ingredients. Let’s get to it!

More Potato Recipes

• Slow Cooker Mashed Potatoes
  • Roasted Sweet Potatoes
• Sweet Potato Fries
• Sour Cream Mashed Potatoes
• Sweet Potato Casserole
• Potato Stacks
• Candied Sweet Potatoes
• Baked Candied Yams
• Cream Cheese Mashed Potatoes

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Mashed Sweet Potatoes

These Simple Mashed Sweet Potatoes are made with smooth cream, salty butter and warm spices, these potatoes are tasty enough to be served with just about anything.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 167kcal

Author Jocelyn Delk Adams

Ingredients

• 1 1/2 lbs sweet potatoes up to 2 lbs/ (about 4 sweet potatoes), peeled and cut into 1” pieces
• 3 tbsp salted butter plus more for serving
• 1/4 cup light brown sugar packed
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup heavy whipping cream up to 1/2 a cup based on your preference
• dash of nutmeg

Instructions

• Fill a large pot with sweet potatoes and water about an inch higher than potatoes. Bring to a boil over high heat. Cook until fork tender, about 15-20 minutes. Completely drain potatoes and place back into the pot.
• Next add butter, sugar, vanilla, cinnamon and nutmeg and begin to mash.
• Add in cream in intervals, continuing to mash using a hand masher or hand mixer. Add as much as you want to get to the texture and consistency you enjoy. Once potatoes are completely smooth, serve with butter.

Notes

To reheat, I would suggest simply using a microwave. A couple minutes on high-heat will keep your mash intact.

If you don’t have a microwave the stovetop will work just fine. Use a non-stick sauce pan and add a bit of milk or butter. Give it a stir often to be sure the potatoes won’t stick to the bottom and burn.

Nutrition

Calories: 167kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 90mg | Potassium: 301mg | Fiber: 3g | Sugar: 10g | Vitamin A: 12308IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

The post Mashed Sweet Potatoes appeared first on Grandbaby Cakes.

Y’all may not be able to see me right now, but I got one hand in the air while the other holds a honey roll in my hand. The toes are tapping, the hips are swinging, and life just doesn’t get any better than this.

Y’al these Honey Butter Rolls deserve to be at your holiday table. Made with milk, warm cinnamon, sweet honey, and loads of rich butter, these dinner rolls are the closest thing to a taste of heaven!

The Lowdown on These Honey Butter Dinner Rolls

Cuisine Inspiration: Classic Southern

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: It’s all about that honey butter, y’all. Sweet, buttery, with a kiss of cinnamon

Skill Level: Easy peasy! No pro skills required

Soft and Fluffy Goodness

These honey rolls are as soft as a cloud and fluffier than your favorite pillow. They bake up all light and airy, just like a good dinner roll should.

Crazy Easy to Make

No fancy techniques to make this honey butter dinner rolls recipe, boos, just mix, knead, and let these babies rise. And with Fleischmann’s® RapidRise® Instant Yeast, you get that fluff without a long wait!

That Butter Tho

This butter is the WORD ON THE STREET. I mean, we’re talking about warm cinnamon, sticky honey, and creamy butter all in one sweet package! You’re gonna be slatherin’ it on everything.

Ingredients you’ll need to make Honey Butter Dinner Rolls

For the Dough

• All-Purpose Flour: The foundation of our rolls.
• Granulated Sugar: Just a touch of sweetness to get that flavor poppin’.
• Sea Salt: Balances out the flavors and keeps the dough from being bland.
• Fleischmann’s® RapidRise® Instant Yeast: This yeast makes the dough rise quickly, so you can get to eating sooner. No need to proof, simply toss it right in!
• Milk: Gives the rolls a tender crumb.
• Unsalted Butter: Adds richness to the dough. If all you have is salted butter, just reduce the added salt a smidge.
• Eggs: They add that extra fluffiness and richness. No sub here – eggs are key, boo!
• Honey: For a hint of natural sweetness and extra moisture. Maple syrup would be another option if you’re lookin’ to switch it up.

For the Cinnamon Honey Butter

• Unsalted Butter: This is what makes the honey butter so creamy. Salted butter is cool too, just skip the extra salt in the butter mix.
• Honey: Sticky, sweet, and everything nice.
• Ground Cinnamon: You can’t have cinnamon honey butter without cinnamon, duh!
• Sea Salt: A pinch to balance out the sweetness.

How to make Honey Butter Dinner Rolls

Step 1: Mix the Dough, Poof It, and Shape It

1

Mix the dry ingredients until well combined. Next, stir up the milk and egg mixture, making sure to keep the milk between 115-120F to avoid curdling or egg cooking. Combine the wet ingredients with the dry and stir them together until a stiffer, yet tacky dough forms. Harmony loves to play with the dough so we did a little kneading with our hands.

2

Proof the dough until doubled in size, which takes about 40-60 minutes. Be sure to keep the dough covered in a warm room. Once proofed, form the dough into rolls and line them up in a greased pan.

Step 2: Poof the Dough Again and Bake

3

Allow the rolls to rise for a second time, about 30-40 minutes or until doubled in size again.

4

Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.

Step 3: Make the Cinnamon Honey Butter and Butter the Rolls Up!

5

Stir together melted butter, honey, ground cinnamon, and salt in a small bowl until well combined.

6

Top the rolls with the cinnamon honey butter, and serve!

What to serve with homemade dinner rolls

• With a Big Ol’ Pot of Soup: These rolls are perfect for dunkin’ into bowls of brisket chili, creamy potato soup, or some classic chicken noodle.
• Breakfast Spread: Go all out with some crispy bacon, bacon quiche, and breakfast casserole. Or, spread on some homemade apple butter or strawberry preserves to really bring out that honey sweetness!
• Beside a Hearty Weeknight Dinner: Pair these rolls with some fall-apart tender Italian pot roast, buttery mashed potatoes, and green bean casserole.
• At a Holiday Table: These rolls go hand-in-hand with roasted turkey legs, cornbread dressing, and cranberry sauce.

Menu Option: Complete Brunch With Honey Butter Dinner Rolls

This delicious breakfast skillet starts with a flavorful and creamy chorizo, onion and spinach filling that’s topped with fluffy buttery oregano biscuits.

In this French toast pancakes recipe, fluffy buttermilk pancakes are dipped in a deliciously cinnamon spiced french toast custard and fried until golden brown! It’s the best of both worlds.

This brown sugar baked turkey bacon is sure to make your breakfasts better! SO easy to make and SO delicious.

These cauliflower grits will rock your world if you are keto, paleo or Whole 30! Perfectly creamy, rich, buttery and cheesy.

Recipe Substitutions

• Flour: Swap the all-purpose flour with a good gluten-free flour blend that’s designed for baking.
• Honey: You can use maple syrup for a rich, sweet flavor or even agave if you’ve got it on hand. Just keep the quantity the same.
• Butter: Salted butter works just fine if that’s all you’ve got. Just ease up on the added salt in the dough. And if you’re outta butter for the dough, you could sub in margarine.
• Yeast: If you don’t have Fleischmann’s® RapidRise® Instant Yeast (u should, boo!), you can use active dry yeast, but make sure to let it proof in warm milk with a bit of sugar first.

Recipe Variations and Additions

• Spreadable Cinnamon Honey Butter: The same ingredients can be mixed into softened butter for a more solid, yet still spreadable result. I absolutely LOVE prepping a batch of this spread to keep in the fridge for waffles, toast, pancakes, and even sometimes baking!
• Make ‘Em Cheese Rolls: Mix in a handful of shredded cheddar or Parmesan into the dough for cheesy honey yeast rolls. The combo of cheese with that sweet honey butter? Insane.
• Cinnamon Sugar: Sprinkle some cinnamon and sugar on top of the rolls before baking for a sweet, crusty finish.
• Sweeten It Up: Toss in a little brown sugar or vanilla extract into the honey butter for extra sweetness.

Expert Tips and Tricks for making the best honey butter dinner rolls recipe

1. Warm Up Your Milk Right: Get that milk nice and warm, around 110-120°F. If it’s too hot, it can mess with the yeast, but too cool, and the yeast won’t activate right. Think baby-bottle warm.
2. Get That Dough Tacky, Not Sticky: Add flour a little at a time until the dough is soft and just tacky to the touch. Knead it well to get that smooth, elastic texture. For tips on how to improve your kneading technique, definitely check out this article!
3. Give Your Rolls Room to Rise: Make sure they’re spaced just enough to grow a bit in the pan. They’ll double up during the second rise, so don’t crowd ’em!
4. Brush with Butter While Warm: As soon as those honey butter dinner rolls come out of the oven, brush them with extra melted butter. It makes all the difference, boo!

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Frequently asked questions

Y’all ready to get ROLL-IN’? (I had to!). With just a handful of ingredients and a lil’ elbow grease, you’ll be sitting down to freshly baked, butter-smothered honey dinner rolls in no time. They’re perfect for dunkin’, spreadin’, and just plain munchin’. Get into it, boos!

My Favorite Biscuit and Roll Recipes

• Garlic Stuffed Cheese Rolls
• Sour Cream Biscuits
• 7 Up Biscuits
• Cheddar Rosemary Dinner Rolls
•  Hawaiian Sweet Dinner Rolls
• Flaky Biscuits

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Honey Butter Dinner Rolls

Warm, soft, tender and slathered in cinnamon spiced honey buttery goodness, these Honey Dinner Rolls are the baked good of your dreams!

Course Bread

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 18 rolls

Calories 206kcal

Author Jocelyn Delk Adams

Ingredients

For the Dough

• 5 cups all-purpose flour plus 1/4 cup for shaping
• 2 tbsp granulated sugar
• 1 1/4 tsp sea salt
• 2 1/4 tsp Fleischmann’s® RapidRise® Instant Yeast (1 packet)
• 1 1/2 cups whole milk
• 6 tbsp unsalted butter melted (plus 1 tbsp, softened, for pan)
• 2 large eggs plus 1 yolk beaten
• 3 tbsp honey

For the Cinnamon Honey Butter

• 4 tbsp unsalted butter melted and cooled
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt

Instructions

For the Dough

• In a large mixing bowl, mix 4 cups of flour, sugar, salt and yeast together with a wooden spoon. Make a well in the center of dry ingredients.
• Heat milk in saucepan over medium heat until very warm (110-120F), but not scalding.
• Add milk to the well along with melted butter, eggs and honey. Stir together until evenly mixed. The dough will look like thick muffin batter. Start adding the remaining cup of flour in 1/4 cup increments, watching closely as a tacky dough forms. Use your hands to continue to combine the dough for about 5-8 additional minutes until a stiffer and tacky dough forms (you can also knead for additional time here if you want a softer product in the end). You want to make sure the flour is incorporated and the dough is soft to the touch and only slightly sticky.
• Cover lightly with plastic wrap and a wet towel and place in a warm spot to proof, until doubled in size, about 40 minutes. Transfer the dough to a lightly greased bowl and cover with a wet towel and place in a warm spot to proof until doubled in size, about 40 minutes
• Heat oven to 350 F degrees and place the rack in center position.
• Grease 13×9 inch pan with 1 tablespoon softened butter.
• Lightly flour work surface. Remove dough from bowl and cut into three large, even pieces. Cut thirds into six pieces each. If using a scale, each ball was about 70-75 grams each.
• Place the ball of dough on the work surface, cupping your hands gently over the dough, press slightly and work in a circular motion to shape into a tight round.
• Place rolls in the prepared pan. Cover lightly with plastic wrap and wet towel and return to a warm place until rolls are doubled in size, about 35 minutes.
• Remove the plastic wrap and place in a preheated oven. Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.
• Cool in a pan on a wire rack for 10 minutes.
• Top with cinnamon honey butter (recipe follows). Serve immediately.

For the Cinnamon Honey Butter

• In a small bowl, stir together melted butter, honey, ground cinnamon, and salt until well combined.

Notes

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 197mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Honey Butter Dinner Rolls appeared first on Grandbaby Cakes.

Homemade dinner rolls are necessary in my family. My Big Mama always made the best, and she had yeast rolls down to a science. Since learning her techniques, I knew I had to develop a recipe that would live up to those high standards. I’ve played around with various ingredients to make rolls that have different textures and flavors, and that’s how this potato rolls recipe was born!

I love that you can make it with either leftover mashed potatoes or even canned potatoes in a pinch. It is really flexible. And the herby butter glaze just takes it over the top!

The Lowdown on These Potato Rolls

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking to golden perfection

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: Buttery and savory, with a herby garlic touch

Skill Level: Beginner-friendly! If you can roll dough and set your oven to 375, you’re good to go

Fluffy and Tender

Thanks to the mashed potatoes, these potato rolls come out extra soft and fluffy. They’ve got that perfect balance of tender on the inside, with just a little bit of a golden crust on the outside.

Make-Ahead for the Win

These rolls rise overnight, so you can prep the dough the day before and have one less thing to juggle on a busy day.

Beginner Recipe

You don’t even have to activate yeast separately, which means less time worrying and more time relaxing. Just mix everything together, let it rise, and boom! Easy potato dinner rolls.

Ingredients you’ll need to make Potato Rolls

For the Potato Rolls

• All-Purpose Flour: The base for the rolls, giving them structure and that perfect texture.
• Cane Sugar: Just a lil’ sweetness to balance the buttery goodness.
• Instant Yeast: No need to activate it, just toss it right in with the dry ingredients. This is the secret to fluffy, dreamy potato rolls.
• Kosher Salt: If you’ve only got table salt, use a bit less.
• Mashed Potatoes: Here’s where y’all can get creative! Use leftover mashed potatoes, sweet potatoes, or even canned potatoes if you’re in a pinch. They all work great and add tons of moisture.
• Warm Water: Helps bring the dough together and activates the yeast without any extra steps.
• Eggs: Adds richness to the dough.
• Unsalted Butter: Melted down and mixed into the dough for extra softness.

For the Herb Butter Glaze

• Salted Butter: To brush over the rolls fresh outta the oven. It melts into every crevice and adds even more buttery goodness.
• Rosemary, Oregano, and Thyme: Dried herbs crushed up for maximum flavor.
• Garlic: Freshly minced for that fragrant, garlicky kick.

How to make Potato Rolls

Step 1: Mix the Dough and Bake

1

Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer with a dough hook. Mix on low speed to combine.

2

Stir together the mashed potatoes and melted butter in a separate bowl.

3

Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl. Mix on low speed until a dough forms, about 4 minutes. Turn up the speed to medium, then continue to mix for another 3-4 minutes. Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.

4

Transfer the bowl to the refrigerator to rise overnight. Once ready to bake, remove the dough from the fridge and allow it to come back to room temperature, about 45-60 minutes.

5

Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball.

6

Transfer the tightly rounded dough into a large greased baking dish spaced a bit apart.

7

Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. Once the hour passes, remove the towel from the rolls and bake the rolls until golden-brown and cooked through.

Step 2: Butter Them Up!

8

Melt butter in a small saucepan over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant.

9

Remove the rolls from the oven and immediately brush them with the herb butter. Serve hot and fresh!

What to serve with potato dinner rolls

• Soups on Deck: These fluffy potato rolls are perfect for dunkin’ in something warm and cozy like chicken noodle soup, beef stew, or even brisket chili!
• Pasta Night: Carbs on carbs, baby! Serve these rolls with a big ol’ bowl of creamy garlic pasta, baked ziti, or a cheesy baked spaghetti.
• Holiday Leftover Sliders: Got leftover turkey, ham, or prime rib from the holidays? Potato yeast rolls are perfect for making mini sliders!
• Comfort Classics: These rolls pair perfectly with classic Southern dishes like fried chicken, pot roast, or turnip greens.

Menu Option: Complete Meal With Potato Rolls

This chicken fried steak is the best country fried steak on the web! It’s crunchy, crispy, flavorful and tender.

These cream cheese mashed potatoes are so good you’ll be licking the plate! Made with roasted garlic, Yukon potatoes and cream cheese.

This is the best fried corn recipe, boos! Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar.

This apple cider donut cake is a moist and spiced bundt made with both apple cider and applesauce that’s baked to tender perfection then coated in butter and cinnamon sugar.

Recipe Substitutions

• Flour: Swap out some of the all-purpose flour with bread flour. It’ll give the rolls a chewier, bakery-style vibe.
• Butter: Only have salted butter? Go ahead and use it, just cut back on the salt in the dough.
• Herbs: Switch ’em out for dried parsley, basil, or dill for a different flavor twist on the herb butter.
• Sugar: Cane sugar can be replaced with regular granulated sugar.

Recipe Variations and Additions

• Cheesy Garlic Bread Rolls: Add a layer of shredded mozzarella or cheddar on top before baking, and brush the rolls with some extra garlic butter. Thank me later!
• Sweet Potato Spice Rolls: If you’re using sweet potatoes as the base, sprinkle in some cinnamon, nutmeg, or a pinch of cloves to turn these into a lightly sweet, spiced dinner roll.
• Everything Seasoning: Swap the herb butter for a sprinkle of everything bagel seasoning on top before baking.
• Loaded Rolls: Mix in some cooked, crumbled bacon or chopped ham to the dough.

Expert Tips and Tricks for making the best potato rolls recipe

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

How to store Potato Rolls

Once your rolls have cooled down, pop ’em in an airtight container or wrap them up tightly with plastic wrap. Keep them on the counter if you’re planning to eat them soon, or throw them in the fridge if you want them to last a bit longer.

How long will Potato Rolls last in the fridge?

At room temp, these potato rolls will stay fresh for about 2 days. In the fridge, they can last up to 5 days.

Can I freeze potato yeast rolls?

You can! Wrap them individually and stash them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. You can also freeze the unbaked dough, just shape the rolls, freeze them on a baking sheet, and then store them in a freezer bag. When you’re ready, thaw and bake as usual!

Frequently asked questions

These Potato Rolls are gonna be the MVP of your meal, boos! Soft, buttery, and perfect for soppin’ up all the goodness on your plate. So go on, make ’em once, and I bet you’ll be looking for reasons to whip up mashed potatoes just for these rolls!

More Dinner Roll Recipes

• Garlic Cheese Stuffed Rolls
• Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!)
• Honey Butter Dinner Rolls
• Cheddar and Rosemary Dinner Rolls
• Pizza Rolls Recipe

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Potato Rolls

Potato Rolls are ridic, good, ya'll! It's a dinner roll that uses leftover mashed potatoes to create a dense, moist, soft, buttery flavored roll perfect for any table spread.

Course Bread, Side Dish

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12 rolls

Calories 536kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Sheet Pans

Ingredients

For the Potato Rolls

• 6 cups all-purpose flour sifted
• 1/2 cup cane sugar
• 2 tbsp instant yeast
• 2 tsp kosher salt
• 15 oz mashed potatoes about 3 medium potatoes (or you can use a can of whole potatoes drained, slightly warmed and mashed)
• 1 cup water warm
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted

For the Herb Butter Glaze

• 1/2 cup salted butter melted
• 2 tsp dried rosemary crushed and finely chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 4 garlic cloves finely minced

Instructions

For the Rolls

• This rises overnight so factor in when making. In the bowl of a stand electric mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine, about 30-60 seconds.
• In a separate bowl, stir together the mashed potatoes and melted butter.
• Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl.
• Mix on low speed until a dough forms, about 4 minutes.
• Turn up the speed to medium, then continue to mix for another 3-4 minutes. You should expect a fairly smooth but slightly sticky dough.
• Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.
• Transfer the bowl to the refrigerator to rise overnight. This dough can be made up to 2 days in advance.
• Once ready to bake, remove the dough from the fridge and begin portioning (the dough is a bit more forgiving while its a little colder).
• Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball. Transfer the tightly rounded dough into a large greased sheet pan spaced a bit apart. Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. They should be visibly puffy.
• Preheat the oven to 375 degrees. Place the oven racks in the middle of the oven.
• Remove the towel from the rolls and bake the rolls until golden-brown and cooked through, about 20-25 minutes. Remove the rolls from the oven and immediately brush them with the herb butter. (see below). Serve hot and fresh!

For the Herb Butter

• In a small saucepan, melt butter over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant, careful not to brown.

Notes

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

Nutrition

Serving: 1 roll | Calories: 536kcal | Carbohydrates: 86g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 500mg | Potassium: 487mg | Fiber: 4g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 4mg

The post Potato Rolls appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This recipe is great! So much flavor. It definitely jazzed up our boring old potatoes.”

—ANGELA

Y’all these roasted fingerling potatoes might just be my new foodie bestie. Crisp on the outside, layered in a silky marinade made up of EVOO, garlic, rosemary, and spice, and tender on the inside, these potatoes are spectacularly delish! You’re gonna wanna get at these y’all. 

The Lowdown of This Oven Roasted Fingerling Potatoes recipe

Cuisine Inspiration: American Vibes

Primary Cooking Method: Baking

Dietary Info: Vegan and Gluten-Free

Key Flavor: Earthy Potatoes with Flavorful Herby Notes

Skill Level: Easy y’all (No Sweat Fam!)

Fancy AND No-Fuss

They look gourmet and taste divine. The kicker is they’re an absolutely breeze to prep.

Crowd Magnet

Pull this baked fingerling potato recipe out when you gotta impress the fam for a dinner, potluck or even a date with a new boo. Show off your superior kitchen skillz.

Beyond Versatile

These babies are like the little black dress of the culinary world – they go with any and everything y’all.

Ingredients You’ll Need to Make Roast Fingerling Potatoes

• Fingerling Potatoes: These are the main ingredient boos. They come in various colors and sizes and just about all of them will work for this recipe. If your potatoes are a little big, feel free to halve them y’all. 
• Rosemary: With its herbaceous and floral notes, it adds earthy essence to the mix.
• Garlic: Minced, to add that aromatic pungent flavor.
• Paprika: It adds some smoky and slightly sweet essence as well as vibrant color.
• Kosher Salt and Black Pepper: Gotta add both to get that flavor poppin.
• Cayenne Pepper: We add just a little to mix in some heat. Reduce or increase the measurement to fit your own tolerance. 
• Worcestershire Sauce: This gives us that tangy, umami kick. 
• Extra Virgin Olive Oil: I love the fragrance of it. It gives our potatoes that nice crispy exterior.

How to Roast Fingerling Potatoes

1

Mix together the rosemary, garlic, paprika, cayenne, salt and pepper in a small bowl then set aside. In another bowl, whisk together the worcestershire and olive oil.

2

Evenly spread the potatoes on a baking sheet then drizzle with the wet ingredients and sprinkle the herbs on top. Toss everything together and roast for 30-40 minutes in a preheated oven of 400°F until they are tender and cooked through.

How to Serve this Roasted Fingerling Potato Recipe

• Simple Weeknight Dinner: Pop these in the oven while you work on this air fryer salmon or easy chicken francese and garlic bread. Easy peasy boos.
• Easy Entertaining: Got guests coming over? Throw together my easy lamb chops, this fingerling potato recipe and glazed brussels sprouts. And don’t forget this flourless chocolate cake for dessert.

Meal Plan: Fancy Holiday Entertaining with Roasted Fingerling Potatoes

This prime rib is the main dish that truly stops folks in their tracks when you bring it to the holiday dinner table.

Au jus is the perfect compliment to this prime rib and fingerling potato recipe.

Spinach gratin is luscious, creamy, and super sophisticated boos. It goes perfectly in our fancy menu.

This almond cake with both pear and polenta has fancy vibes but is super low key and easy to pull off.

Recipe Substitutions

• Fingerling Potatoes: You can easily swap in another super small potato like a baby red potato or cut up Yukon golds.
• Rosemary: It can be replaced with fresh thyme oregano, or even sage. 
• Worcestershire Sauce: If you don’t have it around, try a bit of soy sauce.
• Garlic: Garlic powder can be a backup, but fresh is best boos.
• Extra Virgin Olive Oil: Canola, vegetable, and canola oil are the best replacements here.

Recipe Variations and Additions

• Cheese It Up: Just a sprinkle of parmesan or goat cheese on top after baking adds some salty creaminess for a textural switch up.
• Add Citrus: Add just a pop of lime or lemon zest to the herb mixture to brighten it up.
• Spice It Up: Want a kick? Toss in a little cayenne or red pepper flakes.
• Add a Dip: Serve the potatoes up as an appetizer and make this remoulade sauce or horseradish sauce to dip them into.

Expert Tips and Tricks

• Go Fresh: If you can, go with fresh herbs versus dried herbs for the best quality flavor.
• Scrub A Dub: Since we are keeping those skins on, make sure you scrub the skins under cold water to get rid of that dirt boos.
• Dry Them: Make sure your potatoes are super dry after you wash the skins so they get crispy on the outside.
• Toss It Up: I like to toss twice while cooking so they are getting evenly browned.

How to Store Baked Fingerling Potatoes

Make sure they are cooled completely. Then pop any leftovers into an airtight container and store in the fridge.

Baked fingerling potatoes can be reheated in a conventional or toaster oven set at 400 degrees for 10-15 minutes. The air fryer works great too! I don’t recommend using a microwave since you won’t get that nice crispy exterior but you can use it in a pinch if you need to.

How long will this baked potato recipe last in the fridge?

They should last for up to 3-4 days.

Can I freeze them?

Absolutely boos! Once they are cooled completely, spread them out on a parchment lined baking sheet and pop in the freezer for an hour to flash freeze them. Once solid, you can add them all to a freezer bag without worrying them will stick together. Make sure you remove all the air you can and label with the date. They should keep for about 3 months.

Frequently Asked Questions

Favorite Potato Recipes

• Potato Soup
• Garlic Mashed Potatoes
• Scalloped Potatoes
• Perfect Baked Potatoes
• Smashed Potatoes
• Stacked Potatoes
• Smothered Potatoes

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Roasted Fingerling Potatoes

These Roasted Fingerling potatoes are superbly seasoned, coated in a buttery garlic-herb marinade, then baked until perfectly crisp yet tender!

Course Side Dish

Cuisine American, Cajun/Creole

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 204kcal

Author Jocelyn Delk Adams

Equipment

• Half Sheet Pan

Ingredients

• 2 tbsp minced fresh rosemary
• 4 garlic cloves minced
• 1 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp worcestershire sauce
• 1/4 cup extra virgin olive oil
• 2 lbs finger potatoes can also use baby red potatoes as a substitute

Instructions

• Preheat the oven to 400°F.
• In a small bowl, do a quick mix of the rosemary, garlic, paprika, cayenne, salt and pepper then set aside.
• In another bowl, whisk together the worcestershire and olive oil.
• Evenly spread the potatoes on a large baking sheet then drizzle with the wet ingredients and finally sprinkle the herbs over the top. Toss everything together until everything is well coated.
• Roast for 30-40 minutes, tossing twice during the cooking process, or until potatoes are completely tender and cooked through and a golden brown color. Serve immediately.

Notes

Any leftovers should be kept in an airtight container and stored in the refrigerator for up to 4 days. Seasoned fingerling potatoes can be reheated in a conventional or toaster oven set at 400 degrees for 10-15 minutes. Alternatively, you can reheat your desired portion in the microwave (in 30 second increments) until heated through.

Nutrition

Calories: 204kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 425mg | Potassium: 686mg | Fiber: 4g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 2mg

The post Roasted Fingerling Potatoes appeared first on Grandbaby Cakes.

I didn’t grow up eating garlic bread from scratch. My mama didn’t have time for that. Between a 9 to 5 (sometimes 9 to 6 or 7) job, a husband, and two demanding kids, she was spread thin. If garlic bread was served, it was served from a frozen box. Then, one day, everything changed. Our local grocery store started selling homemade garlic bread in their bakery section. My mom decided to try it out. She popped it in the oven as she was finishing her famous spaghetti and meatballs, and something magical occurred at dinner. I was totally changed! Frozen garlic bread was kicked to the curb.

I worked on this easy garlic bread recipe until it was perfect. It is legit reminds me of the version we grabbed at our grocery store, but better, of course! Once you try this recipe, you won’t go back to the frozen box again boos!

The Lowdown on This Garlic Bread

Cuisine Inspiration: Italian-American

Primary Cooking Method: Baking

Dietary Info: Vegetarian. Can be made Gluten-Free with an adjustment

Key Flavor: Garlicky, Buttery, and Herbaceous

Skill Level: Easy (No Sweat, Fam!)

Unmatched Freshness

Nothing beats the aroma and taste of garlic bread made from scratch. You control the freshness and know exactly what’s going into your food.

Customizable Garlic Intensity

With both garlic cloves and garlic powder in the mix, you can adjust the garlicky punch to your preference.

Versatile Pairing

This garlic bread goes with everything! Whether it’s Baked Ziti, a Classic Lasagna Recipe, or a Homemade Tomato Basil Soup Recipe, this side is an Italian dish’s BFF.

Ingredients You’ll Need to Make Garlic Bread

• Bread: Make sure you grab a crusty bread from the bakery section of your grocery store. I use baguette, but you can also use French or Italian baked bread. Fresh is key!
• Butter: This creates the rich and delicious base of our spread. I use salted butter since it is already flavorful and cuts down on the ingredients we need. Grab a French-style butter that has more fat because it is creamier and more decadent in taste.
• Garlic: Grab a bulb and mince that baby down. We need ample garlic flavor in this recipe!
• Garlic Powder: I double on the garlic flavor by also added the granulated version. This way, you get a taste of garlic in each bite wherever minced garlic doesn’t reach.
• Parsley: Fresh parsley doesn’t just add color. It gives subtle earthiness that complements the robust garlic flavor.
• Olive Oil adds moisture and richness to the spread, making it easier to spread and giving it a great mouthfeel.
• Parmesan: Optional, but I love the salty, tangy touch it gives to the garlic bread.

How to Make Garlic Bread

Step 1: Prep the Garlic Butter Spread

1

Add butter, minced garlic, garlic powder, parsley, olive oil and parmesan cheese (if using!) to a medium sized bowl.

2

Whisk together until well combined.

Step 2: Spread and Bake!

1

Cut bread roll in half lengthwise.

2

Liberally spread garlic butter mixture on each half of bread.

3

Bake bread for 10-14 minutes or until bread is crisp and top is golden brown.

4

Cut bread into slices and serve.

What to serve with homemade garlic bread

• Quick Appetizer Idea: Keep it easy and serve along with some marinara sauce or pizza sauce on the side.
• Easy Lunch Option: This is great served along with a delish bowl of Italian wedding soup or homemade tomato soup. Dip your homemade garlic bread in to sop up the flavors.
• Classic Italian Meal: Keep it vintage and serve this old school style with some spaghetti and meatballs or lentil meatballs and spaghetti recipe.
• Delish Special Occasion Menu: This is wonderful served along with my Italian pot roast recipe and harvest salad.
• Quick Italian Vibes: I can’t imagine not having this simple garlic bread recipe with chicken piccata recipe and chicken stuffed shells.
• Hearty Sunday Supper: It’s so wonderful with beef stew and garlic mashed potatoes.
• Pizza Night: Remember when old-school pizzerias always served garlic bread before pizza? Serve this as a nice snack before you serve some meat-lovers’ pizza, pepperoni pizza, or Sicilian pizza.

Menu Option: Complete Meal With Garlic Bread

This Southern baked spaghetti contains several indulgent layers of rich and meaty Bolognese, pasta and luscious cheesy creamy filling

This cobb salad is LOADED with juicy shrimp, smoky bacon, and tangy goat cheese.

My balsamic glazed brussels sprouts are beautifully tender and generously seasoned. They will pack a punch of delicious flavor at your next dinner!

These carrot cake bars are perfectly moist, gently spiced, and swirled with cream cheese.

Recipe Substitutions

• Baguette: Feel free to get down on whatever you prefer here. Italian bread, french bread, and ciabatta are all great.
• Butter: You can totally use unsalted butter here. Just add a pinch of salt. If no butter is around, you can just use all olive oil but you will miss that creamy richness.
• Garlic: No garlic cloves? Just use all garlic powder. And vice versa. It will still turn out super yum boos.
• Parsley: You can substitute with other herbs like thyme, basil or oregano.
• Cheese: If you want to use a little cheese (totally optional) in this garlic bread and parm is out of the question, try pecorino romano for a nice sharp and salty contrast. Asiago has a lovely nutty vibe too!

Recipe Variations and Additions

• Make it Cheesy: I’ve added parmesan to this recipe but you can totally sprinkle on an extra layer of cheese. Before baking, layer the top of the garlic spread with a cup or so of shredded mozzarella or your fave cheese. For those golden-brown bubbles, turn the broiler on for the last minute but watch carefully.
• Make it Vegan: All you gotta do is replace the butter with your favorite vegan margarine or butter substitute.
• Make it Gluten-Free: Just use your fave gluten free bread in place of the baguette.
• Spice it Up: Add a light pinch of red pepper flakes to the spread for a bomb kick.
• Bruschetta it Up: After you bake, top with some chopped tomatoes, fresh mozzarella and a little balsamic drizzle ya dig?
• Upgrade: Replace the olive oil with some truffle oil for a sophisticated touch.
• Top It Up: Add some caramelized onions and a bit of fresh thyme and serve it up. That’s good eatin y’all!

Expert Tips and Tricks for making the best easy garlic bread recipe

• No Store-Bought Minced Garlic: Do not, I repeat, do not use the pre-packaged minced garlic in the grocery store. The bottles have additional chemicals and aren’t as fresh. Make sure you grab fresh garlic and mince it yourself. 
• Mince Finely: Nobody wants to bite into big ole chunks of garlic. It can be too overpowering so make sure you mince that garlic as fine as possible.
• Keep that Butter Soft: Get that butter to room temp so you can really mix all of the ingredients together well. We want a nice smooth spread.
• Toast Perfectly: If you want to brown the top even more, turn your broiler on for 1-2 minutes but watch carefully so your bread doesn’t burn!

How to store & reheat Garlic Bread

If you somehow manage to have leftovers (I’m impressed, boo!) simply wrap that garlic bread in foil or put it in an airtight container. If you want to refrigerate it, make sure the bread has cooled completely, then wrap tightly in plastic wrap before popping in the fridge.

To reheat, you can just pop back in the oven at about 350 F for 10-15 minutes or until warmed and crispy again. Or wrap a slice in a damp paper towel and heat it for about 20 seconds.

How long will Garlic Bread last in the fridge?

At room temp, your garlic bread will stay fresh for up to 2 days. After that, it starts to lose that golden magic. If you pop it in the fridge, you can stretch it out for up to 3 days.

Can I freeze homemade garlic bread?

Yes! It’s actually best to freeze your garlic bread BEFORE you bake it. Just assemble with the garlic spread and wrap tightly in plastic wrap and freeze up to 3 months. You can also freeze after baking the same way, and it should last about 2 months. Thaw in the fridge overnight before heating.

Frequently Asked Questions

This Garlic Bread is so good, you might just forget about the main dish. Trust me boos, once you try it, you’ll be finding excuses to make it with everything. I mean, is there such a thing as too much garlic bread? (Spoiler: nope!). Now go ahead and get that bread, y’all!

More Garlic Bread Recipes

• Garlic Cheese Stuffed Rolls
• Garlic Cheese Breadsticks
• No Knead Garlic Bread  

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Garlic Bread Recipe

This homemade garlic bread is buttery, garlicky, crunchy and addictive and not to mention super easy to make! The butter spread comes together in minutes!

Course Bread

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 384kcal

Author Jocelyn Delk Adams

Equipment

• Sheet Pans

Ingredients

• baguette
• 1/2 cup salted butter room temperature (1 stick)
• 4 tsp garlic minced
• 1 tsp garlic powder
• 2 tsp parsley chopped
• 1/2 tsp olive oil
• 1/2 cup parmesan optional

Instructions

• Preheat oven to 400 degrees.
• Cut bread roll in half lengthwise.
• In a medium sized bowl, whisk together butter, minced garlic, garlic powder, parsley, olive oil and parmesan cheese if using until well combined.
• Liberally spread garlic butter mixture on each half of bread.
• Bake bread for 10-14 minutes or until bread is crisp and top is golden brown.
• Cut bread into slices and serve.

Video

Notes

How to store & reheat Garlic Bread

If you somehow manage to have leftovers (I’m impressed, boo!) simply wrap that garlic bread in foil or put it in an airtight container. If you want to refrigerate it, make sure the bread has cooled completely then wrap tightly in plastic wrap before popping in the fridge.

To reheat, you can just pop back in the oven at about 350 F for 10-15 minutes or until warmed and crispy again. Or wrap a slice in a damp paper towel and heat it for about 20 seconds.

How long will Garlic Bread last in the fridge?

At room temp, your garlic bread will stay fresh for up to 2 days. After that, it starts to lose that golden magic. If you pop it in the fridge, you can stretch it out for up to 3 days.

Can I freeze homemade garlic bread?

Yes! It’s actually best to freeze your garlic bread BEFORE you bake it. Just assemble with the garlic spread and wrap tightly in plastic wrap and freeze up to 3 months. You can also freeze after baking the same way, and it should last about 2 months. Thaw in the fridge overnight before heating.

Nutrition

Calories: 384kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 586mg | Potassium: 89mg | Fiber: 1g | Vitamin A: 710IU | Vitamin C: 0.9mg | Calcium: 61mg | Iron: 1.9mg

The post Garlic Bread appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“3rd time making these and they are always amazing! ”

—JERROD L.

Mustard greens are a quintessential component to Southern cuisine. Whether you’re at a BBQ where greens are being served alongside smoked meats or it’s New Years Day and your plate is filled with black eyed peas a side of these, the greens can sometimes steal the show. They are tender, acidic yet sweet, smokey and slightly spiced. And this recipe is the one you definitely need to get into.

What Are Mustard Greens? 

Mustard greens are much lighter green than collards. They are thinner and more tender, and shrink to a much smaller amount during cooking so plan accordingly boos. Different from the texture of my Creamed Spinach, Turnip Greens, this Braised Cabbage, or Collard Greens, these are a must try. As for flavor, mustard greens are quite peppery and lively in flavor, while collard greens tend to be strongly leaf-flavored and bitter.

The Lowdown of The Best Mustard Greens Recipe

Cuisine Inspiration: Southern Soul Food

Primary Cooking Method: Slow Braise

Dietary Info: Gluten-Free; can be made vegan with ingredient swaps

Key Flavor: Bold, smoky, savory with a hint of heat

Skill Level: Easy y’all (No Sweat Fam!)

Deep Soulful Flavor

These greens are slow cooked to let that flavor really develop and seep into each and every bite. And that pot likker? Baby bye! It packs so much punch boos.

Southern Authenticity

This recipe is the real deal, straight from my mama, born and raised in Mississippi. She learned how to make these greens from her mother—my big mama—who knew her way around a Southern kitchen like nobody’s business. So, you’re getting authentic Southern flavor, not some random recipe from someone who doesn’t know what’s up.

Easier Than You Think!

This recipe is filled with simple ingredients and no-fuss instructions that will have you cooking like a Southern grandmama in no time. Don’t be intimidated. You can do this boos!

Ingredients You’ll Need to Make this Southern Mustard Greens Recipe

• Chicken Stock: This, along with water, serves as the foundation for our super savory pot likker base.
• Smoked Turkey Leg: Go with a meaty fleshy leg here so you can really get some bomb meat in each serving. And it must be smoked boos.
• Granulated sugar: We use just enough to balance the bitterness of the greens and enhance the overall flavor.
• Seasoning Salt: This salt is a blend of a ton of different spices and salt so we cut down on adding a ton of individual seasonings.
• Worcestershire sauce: This adds such a great impact with umani flavor complexity to the pot likker.
• Apple Cider Vinegar: The tang and brightening really adds something to the mix.
• Red pepper flakes: This spices up the party!
• Garlic Powder: This gets those aromatic vibes in the mix.
• Smoked Paprika: We add color and depth with that smoked action.
• Finely Chopped Onion: This gives us a nice balance of sweetness and more aromatic vibes.

How To Clean Mustard Greens

Mustard greens, like most other fruits or vegetables, should be thoroughly washed before use. This ensures that all the dirt, grit, and grime is long gone! If you don’t properly clean your greens, y’all are just asking for a gritty texture and a dirty aftertaste. 

First things first, fill your sink with lukewarm water to loosen up any grit. Toss the turnip greens in and let the leaves open up. Let them hang out for a minute, then start swishing them around and gently scrubbing with your hands to loosen the dirt.

Once they’re looking good, lift the greens out, drain the dirty water, give the sink a quick rinse, and refill with fresh lukewarm water. Repeat the process until those greens are squeaky clean and ready to go.

How To Cook Mustard Greens

1

After cleaning, After they’ve been cleaned, prep your greens by tearing the leaves from the stems, rolling them up tightly, and horizontally cutting them once. You should be left with medium-sized strips.

2

Add the turkey to a large pot along with enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat until the turkey is just about tender which should take about forty-five minutes.

3

Add both the greens and about 4 or 5 additional cups of water (or enough to just barely cover greens) to the pot. Cover and cook your greens for about an hour or until they are tender and flavorful.  You will have most of the water evaporate leaving the pot likker.

TIP: If you have a lot of water left, remove the lid and allow the greens to continue to cook until the excess water has cooked down level with the greens. Most of the water should be gone.

What to Serve with Mustard Greens

• Low-key Sunday Supper: Make these smothered pork chops, mustard greens, candied yams and hot water cornbread.
• Easy Comfort Meal: Nothing says comfort like buttermilk fried chicken, Southern baked mac and cheese and black eyed peas. And don’t forget the Southern cornbread and sour cream pound cake.
• Easy Weeknight Leftovers: Heat up your mustard green leftovers and serve up a simple main like fried chicken gizzards or salmon croquettes and make some scalloped corn and butter swim biscuits.
• Small Thanksgiving Spread: Make this roasted turkey breast along with oyster dressing, candied sweet potatoes and Jiffy cornbread. And don’t forget the Southern sweet potato pie boos.

Meal Plan: New Year’s Soul Food Feast with Mustard Greens

Gumbo has become such a mainstay in the soul food New Year’s day feast. You gotta make this seafood based one!

Chitlins are the ultimate soul food side dish for any holiday you can think up!

And don’t forget the hog maws too! They all go perfectly with these soul food mustard greens.

Million dollar pound cake is the best way to eat a great dessert while manifesting more money in the new year boos!

Recipe Substitutions

• Smoked Turkey Wings or Legs: I have also used smoked turkey necks with great success. You can substitute the smoked turkey for ham hock.  This is totally up to you and your preference! 
• Apple Cider Vinegar: Lemon juice or even white vinegar are great options to keep that bright flavor alive.
• Worcestershire Sauce: You can swap in soy sauce and still get those bomb flavors in the mix.
• Chicken Stock: Chicken broth or even some water along with chicken bouillon works just great.

Recipe Variations

• Add More Spice: Most Southern folks are gonna have hot sauce to a bowl on the side but know you can also sprinkle some into the pot while its cooking too.
• Go Creamy: Change the texture to something more silky by adding a little heavy whipping cream. It makes it so velvety boos.
• Mix it up: Add in some collards and turnips to change up the textures and flavors.

Expert Tips and Tricks for Cooking Soul Food Mustard Greens

• Pick Them Right!: To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough y’all. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.
• Select The Right Meat: When selecting smoked turkey, you should really be able to smell that great smoked scent outside of the package.  They should also be nice and meaty.
• Leave the Stems Out: I find stems to be too tough in my pot of greens. Totally up to you but I suggest leaving them out.
• Adjust Your Liquid: Making greens can be a little intuitive. Make sure you add more liquid if the pot is looking dry.
• Take Your Time: Mustard greens take time to make. Clean those greens with care. Braise those greens with care.

How to Store Mustard Greens

Transfer your greens to an airtight container and pop in the fridge along with that pot liquor (that delish juice at the bottom of the pot)

How Long Will This Southern Mustard Green Recipe Last In The Fridge?

Stored properly in the fridge, your mustards will stay pretty tasty for up to 4 days.

Can I freeze Collard greens?

Absolutely boos! You can freeze the greens in a heavy duty plastic bag for up to 3 months. Be sure to leave a little air space in whatever storage container you choose.

Frequently Asked Questions

Y’all making mustard greens ain’t that hard at all. You can do this! If you crave the rich authentic flavors of the South right at your house, make a pot of these Southern mustard greens and get your whole life.

More Southern Vegetable Sides

• Southern Fried Corn
• Fried Green Tomatoes
• Fried Okra
• Creamed Corn

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The BEST Southern Mustard Greens Recipe

These authentic Mustard Greens are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of.

Course Side Dish

Cuisine soul food, Southern

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 64kcal

Author Jocelyn Delk Adams

Ingredients

• 3 lbs mustard greens about 5-6 medium sized bunches
• 1 smoked turkey wing or leg, extra meaty
• 1 cup chicken stock
• 3 tbsp granulated sugar
• 2 tsp seasoned salt
• 2 tsp worcheshire sauce
• 2 tsp apple cider vinegar
• 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup finely chopped onion

Instructions

• Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once resulting in medium size pieces.
• Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
• Next rinse the turkey very well then add to a large pot along with the chicken stock and enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat for about 45 minutes or until turkey is almost tender.
• Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
• Add all ingredients to the pot and cook while covered for about an hour or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.

Notes

To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.

You can scale back the spice to 1/2 teaspoon if 1 teaspoon of red pepper flakes is too much.

You will need some liquid left for the pot likker but it shouldn’t be way more water than what tops the greens. You should continue to cook down.

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 613mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Mustard Greens Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“These Twice Baked Potatoes turned out amazing! So much flavor on one veggie! Thanks for the recipe!”

—ANA F.

Y’all this twice baked potato recipe is lit!! They taste like crispy, salty potato skins stuffed with creamy, cheesy, fluffy mashed potatoes. Could anything taste better than that? They are dreamy and creamy little boats of heaven that make the perfect appetizer or holiday side dish. Whether you serve this up for Sunday supper or your next Thanksgiving, everyone will be asking for twice the servings.

The Lowdown on the Best Twice Baked Potatoes Recipe

Cuisine Inspiration: Classic American comfort!

Primary Cooking Method: Baking

Dietary Info: Gluten-Free

Key Flavor: Cheesy, Creamy, Rich Potato Deliciousness

Skill Level: Easy y’all (No Sweat Fam!)

Comfort Food Vibes

Cheesy, and beyond satisfying, these twice baked potatoes are legit the epitome of comfort food. They taste like a warm hug from your fave cousin boos.

The Ultimate Crowd-Pleaser

I have never met anyone who doesn’t love a good ole twice cooked baked potato! These are a universal delight that everyone from kids to adults devour.

Stress-Free and No Fuss

They’re so perfect for stress-free entertaining or even for a family dinner on a busy weeknight with a little planning ahead. They don’t take much to pull together plus the straightforward instructions and ingredients make it a breeze.

Ingredients You’ll Need to Make this Easy Twice Baked Potato Recipe

• Russet Potatoes: These starchy beauties bake up fluffy and light plus they soak up that creamy, cheesy goodness like a BOSS.
• Unsalted Butter: This is giving our potato recipe so much richness and melty goodness.
• Heavy Cream: This is gonna turn that potato filling into a rich, creamy, silky texture.
• Sour Cream: That tang is undeniable. Sour cream brings unique flavor and moisture to the mix.
• Chives: This gives a subtle pop of texture, contrast and color.

• Cheddar cheese: Cheddar brings a perfect melt and sharp notes that are absolutely irresistible.

• Parmesan: Salty and nutty, this elevates everything with a sophisticated twist.
• Eggs: These help bind everything together.
• Salt and pepper: The classic duo seasons everything up just perfectly.

How to Make Twice Baked Potatoes

1

Bake your potatoes at 425 degrees for a little over an hour. Cool for 20 minutes. Then scrape out the flesh into a mixing bowl.

2

Add the remaining ingredients to the bowl with potato flesh, making sure to reserve half of the cheddar cheese. Mix everything until it’s nice and combined.

3

Stuff the potato mixture back into each one of the empty potato jackets and line on your baking dish.

4

Sprinkle the remaining cheese over the top of each potato. Transfer the baking sheet back into the oven.

5

Bake until tender and bubbly, about 30 minutes. Then serve them UP!

How to Serve Twice Cooked Baked Potatoes

• Easy Weeknight Dinner: Prep these potatoes ahead then make this easy air fryer salmon and steamed vegetables. Easy dinner y’all.
• Simple Entertaining: Make this delish grilled ribeye steak, a delish harvest fall salad, and an easy garlic bread to serve with your twice cooked potatoes.
• Southern Feast: Get that chicken fried steak on the table along with these potatoes, pinto beans, and some hearty fried cornbread.

Meal Plan: Sunday Supper with Twice Baked Potatoes

London Broil is the ultimate flavorful main dish that pairs perfectly with these potatoes.

Honey glazed carrots will add a little sweetness to this savory meal plan.

Green bean casserole is a wonderful way to add some greens to your menu pairing well with these twice baked potatoes.

Hot water cornbread is the ultimate flavor complement and bread to add to this menu.

Recipe Substitutions

• Unsalted Butter: You can swap in salted butter here but just make sure you leave out some of that salt in the recipe.
• Sour Cream: Replace the sour cream with greek yogurt or softened cream cheese which have similar tangy flavors and thick textures.
• Heavy Cream: You can use half-and-half here however it will be thinner and a little less rich.
• Cheddar Cheese: Go with another super melty cheese like Colby or Monterrey Jack.

Recipe Variations and Additions

• Add Bacon: Toss some chopped candied bacon into the filling mix for a little sweet savory meaty bite.
• Add Veggies: Sauté some spinach and add a little into the filling. A hit!
• Toss In Pimento Cheese: Y’all throwing some dollops of pimento cheese into your filling can really add some Southern depth of flavor.
• Spice It Up: Sprinkle in various homemade spices like a blackened seasoning or even this cajun seasoning. It will jazz those potatoes up!

Expert Tips and Tricks

• Go with Russet: They have a nice thick skin that will stay intact once you remove the baked filling. Plus the potato interior is nice and fluffy and perfect for absorbing all the delish ingredients you mix into it.
• Bake Until Tender: Make sure your potatoes are completely tender before you remove them from the oven.
• Cool Then Scoop: Don’t go handling hot potatoes when trying to scoop out the insides. They could start to fall apart if you handle while too hot.
• Don’t Over Scoop: It’s important to leave a thin layer of potato inside of the skin once you scoop out the inside. That helps the shape stay intact.
• Shred Your Own Cheese: Avoid all the chemicals and shred your own cheese blocks which will increase the flavor and melty ability.

How to Store Easy Twice Baked Potatoes

You should let them cool down to room temp then add to an airtight container or wrap tightly in plastic wrap or foil.

To reheat, I prefer the oven or air fryer since it keeps the exterior crispy but the inside filling creamy. Preheat the oven to 400 degrees. Place the potatoes on a lightly greased baking sheet and bake for 15-20 minutes or until heated through. 

How long will this twice baked potato recipe last in the fridge?

Properly stored, these will keep in the fridge for about 5 days.

Can I freeze leftovers?

Absolutely boos! Make sure your leftover potatoes are cooled down completely then place on a baking tray and pop in the freezer. Freeze until solid, which takes about an hour. Next, remove from the freezer and wrap individually in foil or store them all in a freezer-safe zip top bag. They should last for up to 3 months. 

When ready to eat, thaw the potatoes for 24 hours in the fridge and add a little extra cheese before adding to the oven using the instructions above.

Frequently Asked Questions

More Potato Recipes

• Smashed Potatoes
• Smothered Potatoes
• Garlic Mashed Potatoes
• Candied Sweet Potatoes
• Roasted Sweet Potatoes
• Perfect Baked Potatoes
• Baked Potato Salad 
• Scalloped Potatoes
• Potato and Squash Gratin

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Twice Baked Potatoes

Each bite of these bubbly, crisp, golden brown Twice Baked Potatoes is loaded with creamy butter, tangy sour cream, cheese and fresh chives.  Irresistible!

Course Appetizer, Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 594kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls
• Sheet Pans

Ingredients

• 6 large russet baking potatoes around 12 ounces each
• 8 tbsp unsalted butter room temperature
• 3/4 cup heavy whipping cream
• 1/3 cup sour cream
• 1/4 cup minced fresh chives
• 1 1/2 cups freshly shredded cheddar cheese
• 1/4 cup freshly grated parmesan cheese
• 3 large eggs beaten at room temperature
• 1 tbsp kosher salt
• 1 1/2 tsp black pepper

Instructions

• Preheat the oven to 425 degrees. Begin by piercing the potatoes with a fork or a knife then add the potatoes to an over rack centered in the middle of the oven. Bake for 1 hour and 20 minutes or until potatoes are tender and can be easily squeezed. That means they are completely cooked through.
• Next allow the potatoes to cool down for 20 minutes.
• Lower the temperature of the oven to 350 degrees.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh inside of the potatoes into a mixing bowl, being careful not to tear the outside jacket shell of the potatoes and make sure you keep a thin layer of potato to the inside of each shell.
• Add the butter, heavy cream, sour cream, chives, half of the cheddar cheese, parmesan cheese, eggs, salt and pepper to the potato flesh that was scraped into the bowl. Mash everything together until combined.
• Spoon the potato mixture back into the potato jackets. Add the filled potatoes to a baking sheet and sprinkle on the remaining cheese.
• Bake for 30-35 minutes at 350 until the cheese is completely melted and potatoes are tender and heated. Serve immediately.

Notes

How to Store Easy Twice Baked Potatoes

You should let them cool down to room temp then add to an airtight container or wrap tightly in plastic wrap or foil.

To reheat, I prefer the oven or air fryer since it keeps the exterior nice and crispy but the inside filling creamy. Preheat the oven to 400 degrees. Place the potatoes on a lightly greased baking sheet and bake for 15-20 minutes or until heated through. 

How long will this twice baked potato recipe last in the fridge?

Properly stored, these will keep in the fridge for about 5 days.

Can I freeze leftovers?

Absolutely boos! Make sure your leftover potatoes are cooled down completely then place on a baking tray and pop in the freezer. Freeze until solid, which takes about an hour. Next, remove from the freezer and wrap individually in foil or store them all in a freezer-safe zip top bag. They should last for up to 3 months. 

When ready to eat, thaw the potatoes for 24 hours in the fridge and add a little extra cheese before adding to the oven using the instructions above.

Nutrition

Calories: 594kcal | Carbohydrates: 41g | Protein: 17g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1468mg | Potassium: 1008mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1499IU | Vitamin C: 13mg | Calcium: 332mg | Iron: 3mg

The post Twice Baked Potatoes appeared first on Grandbaby Cakes.

I can’t live without yeast dinner rolls, y’all. They’re basically a non-negotiable at my table. My Big Mama made the best yeast rolls ever (I’m talking legendary), and I’ve been chasing that flavor ever since.

This yeast roll recipe right here comes pretty close! Even though this one’s a bit easier than most out there, it’s not exactly for first-timers. But if you’ve got a little kitchen experience and have never tried your hand at yeast dinner rolls before, this is the perfect place to start. Once you get the hang of it, you’ll feel like a bread-baking rockstar!

The Lowdown on These Yeast Rolls

Cuisine Inspiration: Southern

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Buttery and slightly sweet with a tender, melt-in-your-mouth texture

Skill Level: Intermediate

Simple Ingredients, Big Payoff

You don’t need anything fancy for these rolls, just the basics like flour, sugar, butter, yeast and eggs. The kinda stuff you already have in your pantry.

Perfect Rise Every Time

No guesswork here. As long as you follow the steps, these Southern yeast rolls puff up like a cloud.

Versatile Sidekick

These rolls go with just about everything. From holiday dinners to simple weeknight meals, they fit right in. And honestly? They even make a great snack on their own!

Ingredients you’ll need to make Yeast Rolls

• Active Dry Yeast: This is what’s gonna give our rolls that perfect rise. No yeast, no rolls!
• Granulated Sugar: A little sweetness to help the yeast along and give the rolls that slightly sweet flavor.
• Milk: Adds richness and keeps the rolls nice and tender.
• Unsalted Butter: We’re cutting this into the dough for that buttery goodness.
• Eggs: These give structure and richness to the dough. Plus, we’re using that egg wash to make the yeast rolls shiny and beautiful.
• Bread or All-Purpose Flour: Bread flour gives you a chewier texture, but all-purpose works just fine, too. Don’t stress over which one you have, boo!
• Kosher Salt: Balances out all the flavors.
• Melted Butter: This is for brushing on top after baking. Don’t skip it, it’s the finishing touch!

How to make Yeast Rolls

Step 1: Activate the Yeast

1

Combine yeast and sugar in a small, heat resistant bowl.

2

Add milk and butter to a small saucepan.

3

Heat heat until it reaches 110F. Do not boil. (It’s okay if all the butter isn’t completely melted.) Remove from heat.

4

Pour the milk mixture over the yeast and gently whisk together.

5

Let sit until the yeast mixture is foamy, bubbly on top and has doubled in size. (If your yeast doesn’t do this, it is dead. Purchase new yeast and redo steps 1-2.)

Step 2: Mix the Dough

6

Whisk together eggs and egg yolk and sugar in the bowl of your stand mixer fitted with the dough hook.

7

Whisk milk mixture into egg mixture in bowl.

8

Add flour and salt, turn on a stand mixer and mix on low for 30 seconds until a limp dough begins to form.

9

Add the yeast to the soft dough along with an additional flour.

10

Mix on low until most of the flour is absorbed.

11

Mix until the dough has a sheen to it as well as be fairly smooth.

12

Take a small piece of dough and gently stretch it with your fingers. The dough should appear very thin, where you can almost see through it without breaking.

Step 3: Knead the Dough and Let It Rise

13

Flour your hands and gently flour your countertop and move the dough onto the countertop. Gently knead the dough four or five times.

14

Place the dough into a lightly greased bowl.

15

Place a clean kitchen towel over the bowl.

16

Store it in a warm spot for the dough to rise for 1 hour. The dough should double in size.

17

Take the towel off the bowl. Gently pull the dough from the sides of the bowl and fold it into the middle of the dough.

Step 4: Shape the Rolls, Let Them Rise Again and Bake Them Up!

18

Lightly flour your countertop and remove the dough from the bowl. Stretch and roll it into a 24-inch long log. Evenly divide the log into 24 2-ounce pieces (they should each weigh 2 ounces).

19

Take each piece of dough and gather the four corners together at the bottom, creating a smooth ball on top, with the four corners at the bottom and pinch. Remove any excess flour from the countertop, then make a backwards C-shape with your right hand (or proper C with your left), roll the dough with the pinched side down, creating a smooth, taught ball.

20

Place it in the prepared pan and continue with the remaining pieces of dough until you have 24 rolls placed 6 rows by 4 columns.

21

Cover the pan with a clean kitchen towel once all your rolls are placed in the pan, and return to the warm spot.

22

Let rise until doubled in size, about 1 hour 15 minutes.

23

Uncover the rolls and gently brush with reserved egg white.

24

Place in the oven and bake until golden brown and an inserted digital thermometer reads 190F, about 20-24 minutes.

What to serve with homemade yeast rolls

• Cozy with Stews: These rolls are perfect for sopping up something hearty like a beef stew. Try it with a rich beef stew, a creamy oyster stew, or a catfish stew.
• Pot Roast Perfection: Nothing pairs better with tender pot roast than a fresh yeast roll to soak up all those savory juices. Go with a classic pot roast, an Italian pot roast, or a Dutch oven pot roast.
• Casserole Comfort: Yeast rolls are the perfect partner to classic casseroles. Serve them alongside a breakfast casserole, lemon chicken and rice casserole, or a Southwestern chicken casserole.
• Soup’s On: These rolls were made for dunkin’! Pair them with a creamy carrot ginger soup, a hearty white lasagna soup, or a homemade tomato soup.

Menu Option: Complete Meal With Yeast Rolls

Real deal Mississippi pot roast, from ya girl who was born and raised in Mississippi! With 6 ingredients and all the flavor you’ve got to make this!

These garlic mashed potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

My harvest fall salad tossed in apple cider vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

This shoofly pie is a traditional Amish dessert made with crisp, buttery pie crust, an indulgent molasses filling, and a spiced crumble topping!

Recipe Substitutions

• Milk: Whole milk works best, but you can sub in 2% if that’s what you’ve got. Just avoid anything too watery like skim.
• Flour: Swap out the all-purpose flour for a 1:1 gluten-free baking flour. Be sure it’s one that’s made for yeast-based recipes!
• Butter: If you’re out of unsalted butter, use salted butter but dial back the kosher salt.
• Eggs: Wanna make this easy yeast rolls recipe but can’t have eggs? Flax egg (1 tablespoon ground flax + 3 tablespoons water) can be used in the dough.

Recipe Variations and Additions

• Cheesy Rolls: Mix in a handful of shredded cheddar or parmesan into the dough for cheesy goodness. You can even sprinkle some on top during the last few minutes of baking for a golden!
• Herb-Infused: Add a tablespoon of fresh chopped rosemary or thyme into the dough.
• Sweet Roll Option: Toss in a tablespoon or two of cinnamon and a touch more sugar into the dough. Then, drizzle the finished rolls with a little honey or powdered sugar glaze.
• Whole Wheat Option: If you’re feeling healthy-ish (good for you, boo!), swap half the flour for whole wheat flour.

Expert Tips and Tricks for making the best easy yeast rolls recipe

1. Check Your Yeast: Make sure your yeast hasn’t expired before you start. If it doesn’t foam up when proofed, toss it and grab a fresh packet!
2. Cover the Dough: When you’re rolling out the dough, cover the pieces you haven’t rolled yet with a clean kitchen towel. This keeps them from drying out.
3. Don’t Rush the Rise: Give your dough time to rise, y’all! If the spot where you placed your dough isn’t warm enough, it may need a little extra time to double in size.
4. Keep an Eye on Your Rolls: Every oven’s a lil’ different, so start checking your rolls a couple minutes early. If they start to brown too fast, cover them loosely with foil.

How to store & reheat Yeast Rolls

If you somehow don’t eat ’em all right away (seriously, how?), store your homemade yeast rolls in an airtight container at room temperature. You can also wrap them in foil or plastic wrap and pop them in the fridge.

To reheat them from the fridge, pop your rolls in a 350°F oven for 5-7 minutes, or if you’re in a rush, zap them in the microwave for 20-30 seconds.

How long will Yeast Rolls last?

These rolls will stay fresh for about 2 days at room temp, but you can stretch that to about 5 days if you store them in the fridge.

Can I freeze Southern yeast rolls?

Yes, you can freeze these rolls! Once they’ve cooled completely, wrap them tightly in plastic wrap and store in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months.

Frequently asked questions

Who needs the main course when these Yeast Rolls are on the table? Trust me, boo, if you give them a try, you’ll be known as the “roll” model of baking. So tie on that apron, crank up the oven, and let’s get those rolls rising!

More Dinner Roll Recipes

• Cheddar and Rosemary Dinner Rolls
• Potato Rolls
• Honey Butter Dinner Rolls
• Garlic Cheese Stuffed Rolls
• Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!)

Print

Southern Yeast Rolls

My yeast rolls are the real deal! Golden on top and fluffy and soft on the inside for a buttery smooth texture and taste!

Course Bread

Cuisine American

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Rest Time 2 hours hours 35 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 24 2 ounce rolls

Calories 164kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Mixing Bowls
• Sheet Pans

Ingredients

• 4 ½ teaspoons active dry yeast 2 packets
• ½ cup granulated sugar + 1 tablespoon
• 1 ¼ cup milk
• ½ cup unsalted butter cut into large pieces (cut a stick of butter into tablespoons, then cut eat tablespoon in half or quarters)
• 2 large eggs
• 1 egg yolk egg white reserved
• 4 ½ cups bread flour or all-purpose flour, up to 5 cups
• 1 tablespoon kosher salt
• 3 tablespoons unsalted butter melted, for brushing

Instructions

• In a small, heat-resistant bowl, combine the yeast with 1 tablespoon of sugar. Set aside.
• In a small saucepan, heat the milk and butter over medium-low heat until the mixture reaches 110°F (about 5-6 minutes). Do not let it boil. It’s fine if all the butter doesn’t fully melt. Remove from heat.
• Pour ¼ cup of the warm milk mixture into the yeast mixture and whisk gently. Let it sit for 10 minutes until foamy and doubled in size. If it doesn’t foam, your yeast is inactive—replace it and repeat steps 1-3.
• In the bowl of a stand mixer fitted with the dough hook, whisk together the eggs, egg yolk, and ½ cup of sugar.
• Gradually add the remaining milk mixture (from step 2) to the egg mixture and whisk until smooth and combined.
• Add 3 cups of flour and the salt to the wet mixture. Turn on the mixer to low speed and mix for 30 seconds, or until a soft, limp dough begins to form.
• Add the prepared yeast mixture and 1½ more cups of flour. Mix on low speed until most of the flour is incorporated (about 90 seconds). If the dough feels too sticky, add up to ½ cup additional flour, ¼ cup at a time, until the dough is soft but manageable.
• Increase the mixer speed to medium (speed 6) and knead the dough for 7-8 minutes. The dough should become smooth, slightly shiny, and elastic.
• Perform the “windowpane test” by stretching a small piece of dough. It should stretch thin enough to see through without tearing. If it tears, knead for 1-2 more minutes at low speed.
• Lightly flour your hands and countertop. Transfer the dough to the counter and gently knead it 4-5 times.
• Place the dough in a lightly greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour, or until doubled in size.
• Spray a 9×13-inch pan with nonstick baking spray, coating the bottom and sides.
• After the first rise, gently deflate the dough by pulling it away from the sides of the bowl and folding it toward the center. Repeat on all sides until the dough forms a loose ball.
• Transfer the dough to a lightly floured surface. Stretch it into a 24-inch-long log and divide it evenly into 24 pieces (each about 2 ounces). Use a kitchen scale for accuracy if needed.
• Take one piece of dough and gather the edges to the center, pinching them together at the bottom to form a smooth top.
• Lightly flour your hands, then roll the dough on the counter with the pinched side down to create a taut, round ball.
• Place the dough ball in the prepared pan. Repeat with the remaining pieces, arranging them in 6 rows of 4. Cover unused dough pieces with a kitchen towel to prevent drying out.
• Cover the pan with a clean kitchen towel and let the rolls rise in a warm spot for about 1 hour to 1 hour 15 minutes, or until doubled in size.
• About 10 minutes before the rolls finish rising, preheat the oven to 375°F. Place the oven rack in the middle position.
• Gently brush the tops of the rolls with the reserved egg white.
• Bake in the preheated oven for 20-24 minutes, or until golden brown and a digital thermometer inserted into the center of a roll reads 190°F. Begin checking at the 20-minute mark to avoid over-browning.
• Remove the rolls from the oven and let them cool in the pan for 10 minutes.
• Brush the tops with melted butter for a soft, glossy finish.
• Serve warm, and enjoy the fluffy, buttery rolls!

Notes

1. Check Your Yeast: Make sure your yeast hasn’t expired before you start. If it doesn’t foam up when proofed, toss it and grab a fresh packet!
2. Cover the Dough: When you’re rolling out the dough, cover the pieces you haven’t rolled yet with a clean kitchen towel. This keeps them from drying out.
3. Don’t Rush the Rise: Give your dough time to rise, y’all! If the spot where you placed your dough isn’t warm enough, it may need a little extra time to double in size.
4. Keep an Eye on Your Rolls: Every oven’s a lil’ different, so start checking your rolls a couple minutes early. If they start to brown too fast, cover them loosely with foil.

Nutrition

Serving: 24 rolls | Calories: 164kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 303mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 214IU | Vitamin C: 0.002mg | Calcium: 24mg | Iron: 0.3mg

The post Southern Yeast Rolls appeared first on Grandbaby Cakes.