MPM

The Menu at Mi Casa...

Monday- Hot Beef Sandwiches
Tuesday- Goulash
Wednesday- Eat at Church
Thursday- Turkey & Stuffing Roll-ups
Friday- Hamburger Helper
Saturday- Mamma's out, so Daddy's in charge
Sunday- Egg Casserole and Cheese and Cracker party

Pinterest Semi-Fail

A few weeks ago, I stumbled upon a recipe for Apple Butter Yeast Rolls in the crockpot. I am a lover of all things crockpot, so I decided to give them a try on our coveted Wednesday crockpot dinner night. 

First off I had a few things working against me while making these...

1. Kids begging for after-school snack and homework help

2. A time crunch... I had all of 30 minutes to get these into the crockpot before we needed to head out the door.

I made the deadline and got them in the pot before leaving, SUCCESS... or so I thought.

 

This is how my Yeast Rolls turned out.

 

This is what they should have looked like.

Photography skills aren't the only thing lacking in my photo. My rolls turned out more like little dough balls!

Despite their appearance,  they were still pretty tasty.

After looking back through the recipe and reading the instructions thoroughly, I found my miss-step. I didn't put the sugar in the water to poof the yeast. 

Verdict: Will try again!!!

Yield: 24 rolls
Prep Time: 20 minutes active time
Cook Time: 3 hours

Apple Butter Yeast Rolls Recipe

A crockpot bread recipe. From A Spicy Perspective

Ingredients:

2 1/2 tsp. dry active yeast (1 packet)
1/2 cup warm water
3 Tb. sugar
1/2 cup apple butter
1 egg
1 1/2 tsp. salt
4 cups bread flour
4 Tb. melted butter
2 Tb. brown sugar (optional)

Directions:

Using an electric mixer with a bread hook, place the warm water (just barely over luke-warm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it foam for 10 minutes.

Then turn on the mixer and add the apple butter, egg and salt. Slowly add the flour. Once all the flour is in the bowl, add the melted butter. "Knead" the dough with the bread hook for 5-8 minutes.
The dough will be smooth, but very tacky. Dump it out onto a floured work surface. Using a floured knife, cut the dough into 4 quarters. Then cut each quarter into 6 equal pieces, to make 24 small dough segments.

Turn the ends of each dough segment under to create little balls. Then place a large piece of parchment paper in a 6 quart slow cooker, and press down. Arrange 12 dough balls in the slow cooker. Then carefully lift the parchment paper out, and repeat with the remaining dough balls and another piece of parchment, creating two separate batches. Place the lid on the crockpot and cover the additional dough balls on the counter, with plastic wrap. Allow them to rise for 1 hour at room temperature. *At this point the dough balls could be put in the fridge for up to a week, until ready to bake.

Sprinkle the rolls with a little brown sugar. Turn the slow cooker on high and "bake" for 60-90 minutes, depending on your crockpot. To test, touch the top of the rolls. If they feel slightly firm and are no longer tacky, the rolls are ready. Repeat with the second batch of dough balls. Each batch will cook for 60-90 minutes, 3 hrs total.

 

 

Meal Planning Monday

Here is our Menu this week...

Monday- Spaghetti
Tuesday- Chili
Wednesday- Supper @ Church
Thursday- BBQ Pork Chops and Rice
Friday- Fish
Saturday- Tuna and Noodles?
Sunday- Lunch: Egg Casserole and Muffins
              Dinner: Cheese and Cracker Party

Meal Planning

Here is what is on the menu at our house this week...

Monday- Eat Out at Hickory Park
Tuesday- pancakes in honor of national pancake day!
Wednesday- Easy Tato soup with apple butter biscuits... The best part if this meal, it's all in the crockpot!
Thursday- Oven Tacos
Friday- Salads

And lastly, a pic from the father/daughter dance this last weekend