Overnight Yeast Rolls

I stumbled across this recipe as I was prepping vegetables in my kitchen one Saturday morning.   I wasn’t really paying attention to the TV until I noticed Trisha Yearwood demonstrating a yeast roll recipe that sat overnight after being mixed together.  But I was hooked when the rise overnight dough was then spooned into muffin tins and immediately baked.  They didn’t even need to rise.  But there was more – the dough would keep for several days in the refrigerator allowing  fresh rolls to be baked daily.   Because of wheat intolerances in our family, the self rising flour in Trisha’s recipe didn’t work so I made a few changes; however I have referenced Trisha’s recipe below to give credit where credit is due.
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Overnight Yeast Rolls
Yields 4
This recipe allows you to let your refrigerator do some of the work and have homemade rolls fresh from the oven all during the week.
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Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 1 (1/4-oz) envelope active dry yeast - 2 1/2 tsp of dry yeast
  2. 2 cups warm (100 to 110 degrees) water
  3. 3/4 cup (1 1/2 sticks) butter, melted
  4. 1/4 cup sugar
  5. 1 large egg
  6. 4 cups of spelt flour or your choice of flour
  7. 6 tsp of baking powder
  8. 1 1/4 tsp of salt
Instructions
  1. Combine yeast and warm water in a small bowl; let stand 5 minutes.
  2. Beat butter and sugar on low speed with an electric mixer until blended; add egg, beating until blended.
  3. Add yeast mixture, beating until blended.
  4. Mix flour, baking powder and salt together in a bowl.
  5. Gradually add flour mixture into wet, beating until smooth.
  6. Pour dough into a 2-quart greased bowl.
  7. Cover and chill overnight.
WHEN YOU ARE READY TO BAKE
  1. Preheat oven to 400 degrees.
  2. Spoon dough into greased muffin tins.
  3. Bake 18 to 20 minutes or until golden.
Notes
  1. Serving rolls for a holiday or special dinner? Make the dough up 1-2 days before hand. The prep work has been done, the mess cleaned up and baking is all that is left.
Adapted from Trisha Yearwood
Adapted from Trisha Yearwood
Deliciously Inspired http://www.deliciouslyinspired.com/
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White Chocolate Banana Bread

This recipe produces 2 loaves of bread because one is just not enough.  Remember banana bread can be frozen.  

White Chocolate Banana Bread

White Chocolate Banana Bread
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Ingredients
  1. 5 ripe bananas, mashed
  2. 2 flax "eggs (directions below) or 2 regular eggs
  3. 3 1/2 cups flour - I use White Spelt
  4. 1 cup sugar
  5. 2 tsp baking soda
  6. 2 tsp salt
  7. 2 Tbsp hemp seed, optional
  8. 1/2 cup Butter, softened
  9. 1/4 cup of unsweetened applesauce
  10. 2 tsp of banana extract
  11. 2/3 cup of white chocolate chips
Instructions
  1. Preheat oven to 325 degrees. Prepare 2 metal loaf pans with oil spray.
  2. Mash bananas in large bowl.
  3. If using flax "eggs". Mix 2 Tbsp of flax meal into 6 Tbsp of liquid in a small bowl. I used 3 Tbsp water and 2 Tbsp pineapple juice. Combine well and let rest for 3-5 minutes. Then add to large mixing bowl.
  4. Add remaining ingredients except for chips. Mix well.
  5. Gently fold in the chocolate chips.
  6. Divide batter between two pans and drop pan onto counter to even up the top and remove air bubbles. Okay sometimes I bang the pan on the counter.
  7. Bake for 60 minutes or until toothpick inserted in center comes out clean.
  8. Cool on wire rack for 5-10 minutes; then remove from pans and cool completely on rack.
  9. Makes - 2 Loaves
Deliciously Inspired http://www.deliciouslyinspired.com/
To make extra special place a few candy sprinkles on the top before baking.  This works well for holiday gifts – place a few slices in a Ziploc bag and create a topper to go on top out of cardstock paper.
 

White Choc Bread w sprinkles

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