ITALIAN-STYLE ROLLS
I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h22m
Yield 8 buns
Number Of Ingredients 7
Steps:
- Place the kneader attachment onto the stand mixer.
- Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
- In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
- When the yeast has proofed add to the bowl along with 3/4 cup warm water.
- Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
- Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
- Shape into a ball (the dough will come together nicely after resting).
- Place into a large greased deep glass bowl.
- Cover and let rise for about 60-90 minutes.
- To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
- Punch down dough and slice in half.
- Slice each half into 4 even pieces.
- Shape each piece into a round ball.
- Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
- Cover and let rise 30-40 minutes.
- Bake at 375 for about 22 minutes or until light golden brown.
Nutrition Facts : Calories 237.1, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 313.9, Carbohydrate 44.4, Fiber 1.8, Sugar 2.2, Protein 6.2
CUCCIDATI
The compliments make these Sicilian cookies worth the effort. It's the best recipe I've found! -Carolyn Fafinski, Dunkirk, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 20
Steps:
- Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
SICILIAN MEAT ROLL
Make and share this Sicilian Meat Roll recipe from Food.com.
Provided by Linda in MO
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic.
- Stir in ground beef, mixing well.
- On foil, pat meat mixture into a 12x10 inch rectangle.
- Arrange ham slices on top of meat, leaving a 3/4 inch border around all edges.
- Sprinkle 1 1/2 cups cheese over ham.
- Starting from a short end, carefully roll up meat, using foil to lift and guide; seal edges and ends.
- Place roll, seam side down, in a 13x9x2 pan sprayed with Pam.
- Bake for 1 hour and 15 minutes or until it reaches 170 degrees and juices run clear.
- (Center of meat roll will be pink because of the ham.) Sprinkle remaining cheese over top of roll; return to oven for 5 minutes or until cheese melts.
- Remove to a platter to serve.
- 6 servings Source: Better Homes and Gardens Serving Ideas: I like to serve this with buttered pasta with Italian seasonings, Parmesan cheese, salt, and pepper mixed in, baked potato bread from my bread machine, mandarin orange tossed salad, and dessert.
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SICILIAN BRACIOLE - BAKER BY NATURE
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5/5 (6)Category DinnerCuisine ItalianTotal Time 4 hrs 15 mins
- Stir the first 5 ingredients together in a medium bowl, mix until well combined. Stir in 2 tablespoons of the olive oil. Season mixture with salt and pepper; set aside.
- Heat a large skillet over medium-heat. Add one tablespoon of olive oil, then add onion and sauté for 4-5 minutes. Add garlic and crushed red pepper, and cook for another minute. Turn heat off and stir in basil. Season with salt and pepper.
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