Hawaiian Rolls

 

Ingredients

• 3 1/2 to 4 cups all-purpose flour
• 2 packages quick-rise yeast
• 1/3 cup nonfat dry milk solids
• 1 teaspoon salt
• 1/2 cup pineapple juice
• 1/2 cup water
• 1/3 cup shortening
• 1/4 cup honey
• 2 eggs
• 1 egg (slightly beaten)
• 1 tablespoon water
• Butter (melted for brushing over rolls)

How to make:

1. Gather the ingredients. Preheat oven to 375 F. Grease two 8 or 9-inch square baking pans and set aside. 
2. In a large mixing bowl, combine 2 1/4 cups of the flour, yeast, dry milk, and salt. Mix well and set aside. 
3. In a small saucepan, heat the pineapple juice, 1/2 cup water, shortening, and honey until warmed to about 120 to 130 F. (Shortening does not need to melt.) 
4. Add the warmed liquid mixture to flour mixture. 
5. Add the 2 eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed.
6. By hand, gradually stir in enough of the remaining flour to make a soft dough. (You might not use all of the flour. Reserve any remaining flour for kneading and shaping the dough.) 
7. Knead the dough on a floured surface until smooth and elastic, about 5 minutes. 
8. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes. 
9. Punch down dough. On a lightly floured surface, divide the dough in half and shape it into a ball. Press one ball of dough evenly into each of the prepared baking pans. 
10. Sprinkle the top of the dough lightly with flour. With a knife, cut the dough into 9 rolls in each pan, cutting almost to the bottom of the pan.
11. Cover and let rise in a warm place for 15 minutes.
12. Combine beaten egg and 1 tablespoon water and brush over loaves. Bake at for 18 to 20 minutes, or until golden brown. 
13. Remove from pan. Brush with melted butter. Cool completely on a rack. 
14. Serve and enjoy!

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Green Bean Casserole

 

Ingredients

• For the Crispy Shallot or Onion Topping:
• 2 cups shallots (or onion, thinly sliced)
• 3 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 1 teaspoon vegetable oil

For the Casserole:

• 3 teaspoons kosher salt (divided, plus more as needed)
• 1 1/2 pounds green beans (trimmed, cut into 1-inch lengths)
• 4 tablespoons unsalted butter
• 1 pound mushrooms (cleaned, sliced)
• 1/2 teaspoon black pepper
• Dash nutmeg (fresh grated)
• 4 tablespoons all-purpose flour
• 3/4 cup chicken stock (low sodium or unsalted)
• 1 cup light cream (or half-and-half)

How to make:

1. Gather the ingredients and preheat the oven to 375 F.
2. In a bowl, combine the sliced shallots with 3 tablespoons of flour and 3/4 teaspoon of kosher salt. Toss to combine.
3. Oil a large baking sheet with the 1 teaspoon of vegetable oil. Spread the floured shallots out on the pan in a single layer. Bake the shallots for about 35 minutes, turning every 5 minutes.
4. Remove the browned shallots from the oven and set aside.
5. While the shallots are baking, cook the green beans. Bring about 2 quarts of water and 2 teaspoons of salt to a boil. Add the green beans and cook for about 7 to 8 minutes, or until tender. Drain well.
6. Melt the butter in a large skillet over medium heat. Add the mushrooms, remaining 1 teaspoon of kosher salt, black pepper, and nutmeg; sauté for 3 minutes. Sprinkle 4 tablespoons of flour over the mushrooms and stir to combine. Continue to cook, constantly stirring, for 2 minutes.
7. Gradually add the chicken stock and cream to the mushrooms while stirring constantly. Continue to cook until the sauce is thickened.
8. In a large bowl, combine the green beans with the mushroom sauce and about 1/2 cup of the baked shallots. Stir to blend the ingredients.
9. Turn the green bean mixture into a lightly greased casserole and sprinkle with the remaining crispy baked shallots.
10. Bake the casserole in the preheated oven for 20 minutes, or until the filling is hot and bubbling.

You are ready with all the steps on how to make Green Bean Casserole.. Happy Cooking!!!

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