Tag: Dough

Homemade Hot Pockets: Meatball Mozzarella

These pockets are time consuming, but they can easily be frozen and reheated. It took me about 3 hours to make and bake these pockets, but I’ve tried the make the instructions best for time management, so it would hopefully only take about 2 hours. The biggest problem we faced was making sure to put deep enough vent holes in the dough, because we had 2 break out the side as a result. The dough should be tacky, but not sticky, so make sure you add enough flour before the first rise. Otherwise, these pockets taste just like Hot pockets, and the dough became fluffy and full. We made 9 pockets, but many had extra dough, so 10 would have been better.

  1. In a bowl, mix together 3 cups flour, 2 tsp active dried yeast, 1 cup of warm water, and 1 1/2 Tbsp oil. Mix until dough comes together. Oil a bowl, turn the dough in the oil, then cover and let rise till double, about 1 hour.
  2. Heat oven to 400 F.
  3. Take one pound of ground burger and place it in a large mixing bowl. Add 2 slices of bread crumbled, 1 Tbsp A1, and 2 tsp Worcestershire sauce. Mix together with your hands. Roll about 2 Tbsp of meat into a balls. Place the balls on a greased baking sheet. Bake for 30 minutes.
  4. Open a jar of tomato sauce, season as if for a pizza (onion and garlic powder, parsley, oregano, etc.). Mix together.
  5. Once dough is doubled, and meat balls done, grease 2 large baking sheets. Divide the dough into 10 pieces.
  6. Take your dough and roll it into a round. Add a spoon full of sauce and spread it down one side of the round. Add 3-4 mini meatballs, and about 1/3 cup of shredded mozzarella. Seal, add vent holes, and place onto greased baking sheet.
  7. Repeat step 6 for all balls of dough. Bake in the oven at 400 F for 20-30 minutes till the top is crisp when tapped.
  8. Let cool for 5 minutes then eat. You can also freeze leftovers, reheat by microwaving those refrigerated for 1 minute, or those frozen for 2minutes and 30 seconds.
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Wildflower Honey Bread

Bread is delicious and I really like to make this recipe. I’ve been playing with honey and baked goods, and I’m still shocked by how the flavor of the honey is so prevalent in the item. I used a local honey made from bees eating only wild flowers, and the floral flavor was very present in this bread. My starter is starting to get more sour, so my bread wasn’t as pleasant as usual.

  1. Mix together in a bowl, 1 cup of starter (if you don’t have starter bloom 1 Tbsp active yeast in 1 cups warm water and 1 cups flour), add 2 cups flour, 3 Tbsp wildflower honey, and 2 Tbsp oil.
  2. Mix by hand or with a dough hook until dough comes together. Knead until elastic.
  3. Place in an oiled bowl, turn over, cover with a hand towel, and let rise until doubled in size, about 1 hour.
  4. Grease a 9×5 bread pan. Punch down the dough, kneed, and form into loaf. Place in prepared pan, and let sit until doubled in size, 1 to 2 hours.
  5. Heat oven to 350 F. Once risen to 1/2 to 3/4 of the pan full, bake for 30 minutes. Let cool for 15 minute before serving

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Buckwheat Honey Bagels

Several things happened weird when I was making these, so stick with me as I explain my mistakes. First, I made this dough on Friday, but I wasn’t able to finish these bagels till Sunday. Because of this, there was a film formed on the Bagels, so I had to rehydrate the dough before I could continue baking. Beyond that, the film didn’t completely rehydrate, so there were bits of it throughout the dough. This created the rough texture on the bagels. You could not taste the difference, and the bagel’s interior was completely normal with no texture issues. I also boiled my bagels for 2 minutes per side, and that also helped contribute to the texture on the skin. The bagels were not any tougher externally, however the fact they soaked a bit too long also contributed to their not so smooth surface. I flipped them with chopsticks which kept the bagel’s shape, and finally, we only had to bake them for 45 minutes and they were completely done.

I used buckwheat honey for the flavoring in this recipe. These bagels are not sweet, and instead all you could taste was the flavoring from the honey. The buckwheat changed the flavor from white original, to whole grain or wheat. You can use other flavored honeys, but I recommend buying local. I like the buckwheat for this because the strong wheat flavor compliments bread very well. If you get the option for different types of honey locally, a wheat fed or grassy honey would work very well compared to a fruit or flower honey.

  1. In a large bowl, combine 1 1/2 tsp yeast, 1 tsp honey, and 1 1/2 cup warm water (warm to the wrist but too hot to stay under the water). If you know your yeast is good continue, if you’re not sure, wait for it to bloom.
  2. Add 3 cups of flour, 2 Tbsp buckwheat honey, and a pinch of salt. Combine. Turn out onto a clean counter and kneed in another 1 to 1 1/2 cups flour until dough becomes stiff. Form a ball.
  3. Grease a bowl, turn dough in bowl to cover, and let rise till doubled in size, about 1 hour.
  4. Punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Turn out dough onto counter. Roll the dough out into a log, and divide in half. Out of each half, cut 4 pieces, giving a total of 8 balls of dough.
  5. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  6. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  7. Once broiled, turn your oven to 350 F.
  8. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet.
  9. Bake your bagels for 40-50 minutes until golden brown exterior.
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Dinner Rolls

Dinner rolls are a nice filling side that I love to serve with Italian food. I like placing butter on hot rolls and enjoying them, or having cooled rolls sliced and filled with spaghetti. These dinner rolls are not sweet and are better as a side with a bigger meal rather than a meal by itself. I really enjoyed these rolls and will enjoy them with many meals to come. I have frozen most of them since it is just Josh and I, but if we were traveling more, I would likely be giving them to someone as a gift. I like to make my white bread as a gift, but these will soon join them. It also took me 2 1/2 hours to proof with my yeast starter, and I baked my rolls for 25 minutes, but they didn’t have too much color, just a light browning.

  1. In a large mixing bowl, combine 3 cups flour, 1 cup starter (1 cup water, 1 cup four, and 1 packet of active yeast), 5 Tbsp melted butter, a pinch of salt, 1 egg, and 1/4 cup milk. Mix until dough cones together.
  2. Divide dough into 16 pieces. Roll into balls and place on a large baking sheet. Let rise for 1-3 hours until doubled in size.
  3. Heat oven to 350 F. Bake for 20-30 minutes until tops are browned and top is firm.
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Homemade Mini Bagels

This may seem like a lot of steps, but it’s worth it for these beautiful bagels. The light and fluffy interior and the chewy exterior makes these bagels a classic bagel. I made mini bagels by making 12 with this dough, to make full sized bagels, divide the dough into 9 or 10 pieces instead. I used a spatula to flip the in the boiling water and that’s why they are somewhat misshapen. I would recommend using a knife or chop sticks to reduce damage. Finally, these bagels are rather crisp outside, so take your time cutting them!

  1. In a bowl, combine 1 Tbsp Sugar, 1 1/2 tsp yeast, and 1 1/4 water. Wait for your yeast to bloom.
  2. Once bloomed and foamy on top, add 2 cups of flour and a pinch of salt. Mix the dough and slowly add an additional 1 1/2 – 2 cups flour until it becomes stiff. You will have to knead it once it becomes too tough to stir.
  3. Form into a ball, coat a bowl with non-stick spray, turn the dough in the bowl. cover and let rise till doubled, about 1 hour.
  4. Once risen, punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Roll the dough out into a log, and divide in half. Out of each half, cut 6 pieces, giving a total of 12 balls of dough. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  5. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  6. Once broiled, turn your oven to 350 F. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet. Then, bake your bagels for 40-50 minutes until golden brown exterior.
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