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Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting.

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

This cinnamon roll recipe almost did me in. They were so good with their buttery, cinnamon-filled layers and gooey cream cheese frosting that I just couldn’t stop eating them. And since I tested this cinnamon roll recipe several times over the course of a few weeks, my diet was probably 50% cinnamon roll there for a while. 😅 But hey, it was worth the sacrifice. (#sarcasm) After all the hard work and dedication of eating cinnamon roll after cinnamon roll, I’m now ready to teach you how to make the absolute best homemade cinnamon rolls ever. Your Saturday mornings will never be the same.

Overhead view of frosting being spread onto homemade cinnamon rolls.

These incredible homemade cinnamon rolls have a super fluffing and soft brioche-like dough that is slightly sweet. The dough is slathered with a mixture of butter, cinnamon, and brown sugar, then rolled up and sliced into perfect little pinwheels. They bake up fluffy and cloud-like and then are topped with the most deliciously sweet and tangy cream cheese frosting. They’re cinnamon roll perfection!

Ingredients for Cinnamon Rolls

Here’s what you’ll need to make your own homemade cinnamon rolls:

  • Yeast: Yeast is what gives these cinnamon rolls their airy, fluffy texture. You can use active dry yeast, instant yeast, or bread machine yeast for this recipe.
  • Sugar: We use regular granulated sugar in the cinnamon roll dough, brown sugar to make the filling, and powdered sugar in the cream cheese icing. Make no mistake, this is a sweet treat!
  • Flour: Regular all-purpose flour is the base for the soft and fluffy cinnamon roll dough.
  • Salt: Adding a little salt to the dough really makes the flavor pop instead of being a bland, floury flavor.
  • Butter: Butter is used to help keep the dough tender, to make the rich cinnamon-sugar swirl filling, and to soften the cream cheese icing.
  • Milk: Milk also helps tenderize the dough, keeping it super soft and moist. We also add just a touch to the cream cheese frosting to help it whip up nice and soft without being too thick.
  • Cinnamon: There is no shortage of cinnamon in these cinnamon rolls! We use a full tablespoon in the filling, which gives the rolls a warm and cozy flavor.
  • Cream Cheese: The tangy flavor of cream cheese in the frosting helps balance the sweet and rich flavor of the cinnamon rolls.
  • Vanilla: A splash of vanilla extract gives the frosting more flavor and richness.

Make Them Ahead

I know, not everyone wants to bake a full-blown batch of cinnamon rolls first thing in the morning. If you’re more of a night owl or prefer to do the majority of the work the night before, simply prepare the cinnamon rolls as directed below and as soon as they’re cut and in the baking dish cover them with plastic and refrigerate. They’ll rise slowly while they refrigerate overnight. The next morning, take them out of the refrigerator and let them sit at room temperature while the oven preheats, then bake as usual!

How to Store Cinnamon Rolls

The un-frosted baked cinnamon rolls can stay at room temperature for about two days. Frosted cinnamon rolls can be kept in the refrigerator for about four days. And since these little cinnamon bombs are super rich, you can also freeze them for later! Just pull apart each roll, place them on a parchment-lined baking sheet, and freeze until solid (about two hours). Then wrap each one tightly and place in a freezer bag. The frozen cinnamon rolls can be thawed at room temperature for about 30 minutes before enjoying.

Overhead view of frosted cinnamon rolls in a baking dish with coffee on the side.
Close up overhead view of cream cheese icing being spread onto homemade cinnamon rolls.
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Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting. 
Course Breakfast, Dessert
Cuisine American
Total Cost $4.59 recipe / $0.51 each
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 9 rolls
Calories 403kcal

Ingredients

Dough

  • 1/2 cup hot water (100-110ºF) $0.00
  • 2 tsp dry yeast* $0.20
  • 2 Tbsp granulated sugar $0.04
  • 2 Tbsp salted butter, melted $0.25
  • 1/3 cup whole milk $0.16
  • 2 cups all-purpose flour (more or less as needed) $0.38
  • 1/2 tsp salt $0.02

Cinnamon Filling

  • 6 Tbsp salted butter, room temperature $0.75
  • 1/2 cup brown sugar $0.26
  • 1 Tbsp cinnamon $0.30
  • 1/8 tsp salt $0.01

Cream Cheese Icing

  • 4 oz. cream cheese, room temperature $1.10
  • 2 Tbsp salted butter, room temperature $0.25
  • 1 Tbsp whole milk $0.03
  • 1/2 tsp vanilla extract $0.30
  • 1.5 cups powdered sugar $0.54

Instructions

  • Stir together the hot water, yeast, and sugar until the yeast is mostly dissolved. Let the mixture stand for about 5 minutes, or until a thick layer of foam develops on the surface.
  • Once the yeast is activated (as indicated by the foam on top), whisk in the milk and melted butter.
  • In a separate large bowl, stir together 1 cup of flour and the salt. Pour the liquid ingredients into the bowl with the flour and stir until smooth.
  • Begin adding more flour, ½ cup at a time, until a sticky ball of dough forms and it becomes difficult to stir with a spoon. Turn the dough out onto a lightly floured surface.
  • Knead the dough for 3 minutes, adding a small amount of flour as you go to prevent the dough from sticking. After kneading for a couple of minutes, the dough should be very soft, fairly smooth, and just slightly tacky. Do not over-knead the dough or add too much flour, as this will make the dough stiff. You'll use about 2 cups of flour total from the beginning in the bowl to the end of kneading.
  • Place the kneaded dough back into the mixing bowl and cover loosely with plastic. Let the dough rise for one hour, or until it's double in size.
  • Punch the dough down to deflate, then scrape it out onto a floured surface. Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent sticking.
  • To make the filling, stir together the room-temperature butter, brown sugar, cinnamon, and salt until it forms a smooth paste. Spread the paste over the dough from edge to edge.
  • Roll the dough up (long side toward long side) to create a 13-inch long log. Do not roll tightly, or this will make the center of your cinnamon rolls pop up while baking. Slice the roll into 9 pieces, about 1.5 inches wide each.
  • Place the slices into a greased 9×9-inch baking dish (or a round pie dish). Let rise for 10-15 minutes as you preheat the oven to 350ºF. The rolls will rise quite a bit in the oven, so don't worry if they're still quite small after 10 minutes of rising.
  • Once the oven is preheated, bake the cinnamon rolls for 30 minutes, or until they are golden brown on top.
  • To make the icing, beat together the room-temperature cream cheese, butter, milk, and vanilla until smooth. Begin stirring in the powdered sugar, ½ cup at a time, until it is all incorporated.
  • After the cinnamon rolls have baked, let them cool for 5-10 minutes before spreading the cream cheese icing on top. Enjoy warm or wait until cooled, then dig in!

See how we calculate recipe costs here.

Notes

*You can use instant yeast, active dry yeast, or bread machine yeast for this recipe. 

Nutrition

Serving: 1cinnamon roll | Calories: 403kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Sodium: 310mg | Fiber: 1g
Close up overhead view of baked cinnamon rolls without frosting.

How to Make Cinnamon Rolls – Step by Step Photos

Frothy yeast in a liquid measuring cup.

Stir together ½ cup hot water, 2 Tbsp granulated sugar, and 2 tsp yeast. Let the mixture sit until a thick froth forms on the top of the liquid (about 5 minutes). If it does not become frothy, your yeast has likely expired and your dough will not rise.

Yeast being poured into a bowl of flour.

Melt 2 Tbsp of salted butter and stir it into the yeast water along with ⅓ cup whole milk. In a large bowl, stir together 1 cup all-purpose flour and ½ tsp salt. Pour the yeast mixture into the flour and stir until well combined. Continue to add flour, about ½ cup at a time, until it forms a sticky ball and becomes difficult to stir with a spoon.

Dough being kneaded by hand on a marble surface.

When the dough forms a ball in the bowl and you can no longer stir it with a spoon, turn it out onto a lightly floured surface. Knead the dough for only about three minutes, adding a little flour as you go to keep it from sticking to your hands. After about three minutes you should have a very soft ball of dough that is slightly tacky and you will have used about 2 cups of flour total (in the bowl and while kneading).

risen ball of dough in the bowl.

Shape the dough into a ball and place it back into the mixing bowl. Loosely cover it with plastic and let it rise for one hour, or until doubled in size (pictured above after rising). Punch the dough down to deflate and turn it out onto a floured surface.

Cinnamon roll dough being rolled out into a rectangle.

Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent it from sticking.

Cinnamon sugar mixture being spread onto the rolled out dough.

Mix together 6 Tbsp softened butter, ½ cup brown sugar, 1 Tbsp cinnamon, and ⅛ tsp salt. Spread the mixture onto the rectangle of dough, spreading it from edge to edge.

Rolled dough being sliced into rounds.

Roll the dough up into a 13-inch long roll (long side toward long side), making sure not to roll tightly (this makes the center of the cinnamon rolls pop up while baking). Slice the roll into nine pieces. I find a serrated knife works best for this because you can slice horizontally without using so much downward pressure that it squishes the roll.

Cinnamon rolls placed into a baking dish.

Place the sliced cinnamon rolls into a greased 9×9-inch baking dish. Let them rise for 10-15 minutes while you preheat the oven to 350ºF. They should have risen just enough to be touching each other when they go into the oven (pictured above). They will rise quite a bit more as they bake.

Baked cinnamon rolls in the baking dish.

Bake the cinnamon rolls for 30 minutes or until they are nicely golden brown on top and the filling is bubbling up through the top.

Cream cheese frosting being spread onto the cinnamon rolls.

While the cinnamon rolls are baking, prepare the cream cheese icing. Beat together 4oz. room-temperature cream cheese, 2 Tbsp room-temperature butter, 1 Tbsp whole milk, and ½ tsp vanilla extract. Once those ingredients are fully combined, stir in 1.5 cups of powdered sugar. It’s best to add the powdered sugar ½ cup at a time to prevent it from flying everywhere as you stir. After the cinnamon rolls have baked, let them cool for about 10 minutes before adding the icing so it doesn’t completely melt into the rolls.

Side view of a cinnamon roll being lifted out of the baking dish.

Enjoy the soft, fluffy, buttery, cinnamon-licious homemade cinnamon rolls warm, or wait until completely cool to devour! (My vote is to enjoy while still slightly warm!)

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.

The post Dinner Rolls appeared first on Budget Bytes.

If you want to wow your friends and family at Thanksgiving this year, you’ve got to try this recipe for homemade dinner rolls. They are the softest and fluffiest rolls I’ve ever made in my life and they’re absolutely divine with butter slathered over top. Not to mention, the cost of homemade yeast rolls comes in at roughly half of what you’d pay for frozen store-bought or bakery rolls, making them totally worth the effort. …You know what? Forget Thanksgiving and just make this dinner roll recipe tonight. You won’t regret it!

Side view of a basket full of homemade dinner rolls.

If you’re a fan of Hawaiian bread or brioche, I think you’re going to love this dinner roll recipe. While these rolls aren’t quite as sweet and delicate as brioche or Hawaiian rolls, the dough is made with milk, butter, and egg, which yields an incredibly soft, fluffy, and slightly sweet roll that pairs perfectly with savory foods.

Ingredients for Dinner Rolls

The reason homemade bread is so affordable is because you only need a few very basic and inexpensive ingredients to make them. Here’s what you’ll need to make your own homemade dinner rolls:

  • Yeast: This is a yeasted bread, which means yeast is used to help the roll rise instead of baking soda or baking powder. You can use rapid rise, fast acting, or bread machine yeast for this recipe. If you plan to do a lot of bread making, look for the small 4oz. jars of yeast at the grocery store, which are much more economical than the single-use packets, and can be stored for many months in the refrigerator.
  • Sugar: Sugar helps wake up the yeast and gives these rolls a slightly sweeter flavor.
  • Milk: Adding milk to the liquid in the bread dough helps create a softer, more tender roll. The milk also adds a touch of natural sweetness.
  • Butter: Butter helps soften the roll by slightly inhibiting the formation of the gluten matrix.
  • Egg: Egg helps to both soften and leaven the dough, making the roll extra light and fluffy.
  • Flour: You don’t need any fancy flour to make an extraordinary dinner roll. We used regular all-purpose flour. You can substitute up to half of the flour for whole wheat flour, although this will produce a slightly less fluffy and more dense roll.
  • Salt: Without a little bit of salt, bread tastes very bland, so don’t skip this ingredient!

Make Ahead Rolls

If your schedule doesn’t allow for the full prep of these dinner rolls before dinnertime, you can prep them ahead. Prepare the rolls all the way through the shaping stage, then stash them in the refrigerator (in the baking dish) for a few hours or until the next day. Then simply allow them to come to room temperature before baking.

You can also freeze the rolls after they are shaped. The frozen rolls can be stored in the freezer, wrapped air-tight, for a couple of months. Allow the rolls to thaw at room temperature, then bake once completely thawed and they have risen slightly.

Tips for Making Soft Fluffy Rolls

Here are some tips and tricks for making sure your dinner rolls are as soft and fluffy as can be:

  • Make sure your yeast is still active. If the yeast doesn’t get frothy after a few minutes of being combined with the sugar and warm water, it’s no longer good.
  • Don’t add too much flour. While kneading the bread dough, don’t add too much flour. Adding too much flour will make the dough dense, tough, and unable to expand well while in the oven. The dough should be soft and pliable, but not sticky.
  • Don’t over-knead the dough. Soft bread dough like this doesn’t need a ton of kneading. You’ll only need to knead this dough for 2-3 minutes, as opposed to tougher bread, like a baguette, which you’d want to knead for about 10 minutes.

How to Store Leftover Rolls

To store the baked dinner rolls, make sure to allow them to cool completely to room temperature, then place them in an air-tight food container. You can keep them at room temperature for about a day, or refrigerated for 2-3 days.

Overhead view of a basket full of dinner rolls.
Side view of dinner rolls in a basket.
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Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.
Course Dinner, Side Dish
Cuisine American
Total Cost $1.33 recipe / $0.11 each
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 rolls
Calories 131kcal

Ingredients

  • 1/2 cup hot water $0.00
  • 2 Tbsp sugar $0.04
  • 2 tsp dry yeast* $0.20
  • 1/3 cup whole milk $0.16
  • 2 large eggs, divided $0.18
  • 2 Tbsp salted butter, melted $0.25
  • 2.5 cups all-purpose flour (more or less as needed) $0.48
  • 1/2 tsp salt $0.02

Instructions

  • Add the sugar and yeast to the hot water (about 100-110ºF) and stir to dissolve. Let the mixture sit for about five minutes, or until it becomes very frothy on top.
  • Once frothy, whisk in the milk, 1 egg, and the melted butter.
  • In a separate bowl, stir together 1 cup of flour and the salt. Pour the yeast mixture into the bowl of flour and stir until smooth.
  • Continue adding more flour, about ½ cup at a time, until a ball of dough forms that begins to pull from the side of the bowl (about 1 cup flour).
  • Turn the dough out onto a lightly floured work surface. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking to your hands (about ½ cup more flour).
  • After kneading the dough, shape it into a ball, place it back into the mixing bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour or until doubled in size.
  • Punch the dough down, then remove it from the bowl. Divide it into 12 pieces, then shape each piece into a small ball. Place the dough balls into a greased baking dish.
  • Let the rolls rise for 15 more minutes. While the rolls are rising, preheat the oven to 350ºF.
  • To achieve a glossy golden brown color on the rolls, lightly whisk 1 egg and gently brush the whisked egg over the surface of the rolls.
  • Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

See how we calculate recipe costs here.

Notes

*You can use active dry, rapid rise, or bread machine yeast for this recipe.

Nutrition

Serving: 1roll | Calories: 131kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Sodium: 121mg | Fiber: 1g
Side view of dinner rolls in the baking dish with a couple rolls removed.

How to Make Dinner Rolls

Frothy yeast water in a liquid measuring cup.

Combine ½ cup hot water (about 100-110ºF), 2 Tbsp sugar, and 2 tsp yeast (active dry, rapid rise, or bread machine yeast). Stir to dissolve the sugar and yeast, then let it sit for about 5 minutes, or until it’s very frothy on top. I usually just use hot water from my tap without measuring the temp, but if you have your water heater set very high, you may want to use a thermometer.

Yeast with milk, egg, and melted butter whisked in.

Once the yeast has woken up (as indicated by the thick layer of froth), whisk in ⅓ cup milk, one large egg, and 2 Tbsp melted butter.

Liquid ingredients being poured into a bowl with flour and salt.

In a separate large bowl, stir together 1 cup flour and ½ tsp salt. Pour the yeast-water mixture into the flour and stir until smooth.

Un-kneaded bread dough in the bowl.

Continue adding flour, about ½ cup at a time, until a ball of dough forms and it begins to pull away from the bowl (about one more cup of flour).

Kneading dough with flour in a measuring cup on the side.

Transfer the dough from the bowl to a clean surface lightly dusted with flour. Begin to knead the dough, adding only enough flour to keep it sticking to your hands. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking. The dough should be very soft and pliable. I usually add about ½ cup more flour while kneading, bringing the total to about 2.5 cups of flour.

Punching down risen dough in the bowl.

Place the kneaded ball of dough back into the bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour, or until it’s double in size (the time needed will depend on the room’s temperature). Once risen, punch the dough down to deflate.

Bread dough being divided and shaped into rolls.

Divide the dough into 12 pieces (I usually divide it into quarters first, then each quarter into three). Shape the dough pieces into balls, then place them in a greased baking dish. You can use a round or square baking dish. I used a standard 9-inch glass pie plate.

Rolls in the baking dish rising.

Let the rolls rise for another 15 minutes. They’ll probably not touch when they first go into the baking dish, but after rising for a short 15 minutes, they’ll probably be touching. They will puff up much more while they’re in the oven. While the rolls are rising, preheat the oven to 350ºF.

Rolls being brushed with an egg wash.

If you want your rolls to have a beautiful golden brown glossy finish, lightly beat an egg and gently brush the egg over the tops of the rolls.

Baked rolls in the pie plate.

Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

Side view of dinner rolls in a basket.

The post Dinner Rolls appeared first on Budget Bytes.

Honey Wheat Bread

This homemade Honey Wheat Bread is soft, fluffy, flavorful, and perfect for breakfast toast and all of your favorite sandwiches.

The post Honey Wheat Bread appeared first on Budget Bytes.

Grocery prices just keep rising and we’re all feeling it, so I decided to revisit some of my old bread recipes. Because if there ever was a time to learn how to make homemade bread, it’s now! It only takes a couple of dollars to make this super delish homemade honey wheat bread that is soft, fluffy, flavorful, and perfect for toast or sandwiches. And while it does take some time to make a loaf of bread, most of that is hands-off time that you can use to tend to other business. ;)

Front view of a loaf of honey wheat bread sliced.

What’s in Honey Wheat Bread?

This recipe starts with the basic yeast bread ingredients: flour, salt, and yeast. Then I added a little honey to give the bread just a hint of sweetness and a little olive oil which helps keep the bread (and the crust in particular) nice and soft. I’ve used a combination of whole wheat and all-purpose flour for this bread to keep the texture light and fluffy.

Can I use All Whole Wheat Flour?

While you can make bread with 100% whole wheat flour instead of a mix of white and wheat, that tends to produce heavier, dense bread. Whole wheat flour absorbs more moisture than all-purpose flour, so you may need to adjust the ratios in this bread slightly. I find that for the best texture, a 50/50 mix of whole wheat flour and all-purpose flour produces the best results.

How to Store Homemade Bread

It’s very important to let homemade bread cool completely to room temperature before storing to prevent trapping steam and creating condensation. Homemade bread doesn’t contain preservatives like store-bought bread, so you’ll need to either consume the bread quickly or freeze it for longer storage.

If storing your bread at room temperature, wrap the bread in cloth or paper to allow just enough airflow to prevent moisture build-up. Homemade bread will last about 2-3 days stored at room temperature.

If storing in the refrigerator, keep the bread in an air-tight container. This is my preferred method because I don’t usually eat bread that quickly. Bread stored in the refrigerator will stay good for about 5-6 days.

If you need to store your bread for longer, freeze it. I suggest slicing the bread prior to freezing so you can thaw or use 1-2 slices at a time as needed without thawing the entire loaf. I often toast my slices straight from the freezer for convenience! Make sure to freeze the bread in an air-tight, heavy-duty, freezer-safe container (like a freezer bag).

Overhead view of butter being spread on slices of wheat bread.
Overhead view of butter being spread on slices of wheat bread.
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Honey Wheat Bread

This homemade Honey Wheat Bread is soft, fluffy, flavorful, and perfect for breakfast toast and all of your favorite sandwiches.
Course Breakfast, Lunch
Cuisine American
Total Cost $2.20 recipe / $0.12 slice
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 12 slices
Calories 156kcal

Ingredients

  • 1.25 cup warm water $0
  • 2 tsp active dry yeast or instant yeast $0.34
  • 2 Tbsp honey $0.50
  • 3 Tbsp olive oil $0.36
  • 1.5 cups whole wheat flour* $0.57
  • 1.5 cups all-purpose flour* $0.38
  • 1/2 Tbsp salt $0.05

Instructions

  • Stir the yeast and 1 Tbsp of the honey into the warm water until dissolved, then set it aside for about five minutes to allow the yeast to activate. A thick layer of foam should develop on the surface of the water.
  • While waiting for the yeast to bloom, stir together 1 cup of the whole wheat flour with the salt.
  • Once the yeast is foamy, add the rest of the honey (1 Tbsp) and the olive oil and stir to combine. Pour the yeast water into the bowl with the flour and salt, then stir until combined. Add ½ cup more of whole wheat flour and stir until combined again.
  • Now start adding all-purpose flour, ½ cup at a time, until you can no longer stir the dough with a spoon. At that point, turn the dough out onto a floured surface and begin to knead all-purpose flour into the dough, a little at a time.
  • Knead the dough for about five minutes, slowly adding flour as you knead, or until the dough no longer sticks to your hands, but is still fairly pliable. I used 1.5 cups all-purpose flour total, but the total flour amount will vary with the type of flour used and relative humidity in the room.
  • Place the kneaded dough back into the mixing bowl and cover with a cloth. Let the dough rise at room temperature for about an hour, or until it has doubled in size.
  • Lightly coat a bread pan with oil. Punch the dough down to deflate, then take the dough out of the bowl. Shape the dough into a log about the same length of your bread pan.
  • Place the shaped dough in the bread pan and let it rise for anohter hour, or until it has risen about 2-inches above the edges of the bread pan.
  • Preheat the oven to 375ºF. Once fully preheated, add the risen bread and bake for 30 minutes, or until the bread is deeply golden brown and it sounds hollow when tapped.
  • Remove the bread from the oven and let it cool just a few minutes (to make it easier to handle), then carefully remove the bread from the pan to fully cool.
  • Once cool, slice and serve your delicious homemade bread!

See how we calculate recipe costs here.

Notes

*The total amount of flour needed may vary depending on the brand of flour used and relative humidity. 
The crust of this bread will be quite firm when it comes out of the oven, but it does soften up considerably as the bread cools.

Nutrition

Serving: 1slice | Calories: 156kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Sodium: 294mg | Fiber: 3g
Sliced loaf of whole wheat bread viewed from the side.

How to Make Honey Wheat Bread – Step By Step Photos

Proofed yeast in a glass measuring cup.

Start by dissolving 1 Tbsp honey and 2 tsp instant yeast or active dry yeast in 1.25 cups of warm water. Set the mixture aside to allow the yeast to bloom. It should develop a thick layer of foam on the surface.

Flour and salt in a large mixing bowl.

While waiting for the yeast to bloom, add 1 cup whole wheat flour to a bowl with ½ Tbsp salt and stir to combine.

Yeast water being added to the flour mixture.

Once the yeast has bloomed, stir another 1 Tbsp honey and 3 Tbsp olive oil into the yeast water, then pour that mixture into the bowl with the flour and salt. Stir to combine.

More whole wheat flour being added to the dough.

Stir another ½ cup of whole wheat flour into the dough.

all purpose flour being stirred into the dough.

Now start adding in all-purpose flour, ½ cup at a time until you can no longer stir the dough with a spoon.

Shaggy dough ball in the mixing bowl.

When a shaggy ball of dough forms that can no longer be stirred with a spoon, it’s time to turn the dough out onto a floured surface to knead.

Dough being kneaded with a measuring cup of flour on the side.

Begin kneading in more all-purpose flour a little at a time. Knead for about five minutes, or until the dough no longer sticks to your hands, but is still pliable. I used about 1.5 cups all-purpose flour in total, but the total flour amount can vary depending on the type of flour used and the relative humidity in the room.

Kneaded dough in the mixing bowl half covered with a cloth.

Place the kneaded dough back into the mixing bowl and cover it with a towel. Let the dough rise at room temperature for one hour, or until doubled in size.

Dough being punched down.

Once doubled in size, punch the dough down to deflate. Remove the dough from the bowl and shape it into a log the same length as your bread pan.

Dough in a glass bread pan.

Lightly coat a bread pan with olive oil then place the shaped dough inside. Let the bread rise for another hour, or until it has risen about two inches above the top of the bread pan.

Risen bread in the bread pan.

Preheat the oven to 375ºF. Once the bread has risen, transfer the bread to the oven and bake for 30 minutes, or until the crust is deeply brown and sounds hollow when tapped.

Bread removed from the bread pan after baking.

After 30 minutes, remove the bread from the oven. Let it cool for just a few minutes to make it easier to handle, then carefully remove it from the bread pan to finish cooling.

Overhead view of sliced honey wheat bread.

Once cooled, slice and serve the bread, or store it for later!

Overhead view of butter being spread on slices of bread.

The post Honey Wheat Bread appeared first on Budget Bytes.

Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!

The post Stromboli appeared first on Budget Bytes.

What’s better than pizza? Pizza in a different shape! 😆 Okay, so stromboli isn’t exactly like pizza, but it’s definitely in the pizza family. It’s like a sauce-less pizza rolled up into a delicious sliceable roll… and I have to admit, the roll makes it really fun to eat. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!

Overhead view of slices of stromboli next to a bowl of pizza sauce.

What’s In Stromboli

Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes.

I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my stromboli, but here are some other great ingredients to add to stromboli:

  • Olives
  • Banana peppers
  • Sun-dried tomatoes
  • Crumbled bacon
  • Onions

Keep it in Budget

To keep the cost of your stromboli in check, try making your own pizza dough and homemade pizza sauce for dipping! If you don’t have time to make your own dough, a store-bought pizza dough will also work.

Keep a close eye on the price of your filling ingredients, making sure to use a light hand with higher-priced items like meat and cheese. A little bit often goes a long way with those higher-priced items!

What to Serve with Stromboli

Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you’re feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

A hand taking one slice of stromboli from the roll.
Overhead view of slices of stromboli around a bowl of pizza sauce.
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Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!
Course Appetizer, Main Course, Snack
Cuisine American
Total Cost $6.62 recipe / $0.66 serving
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10 slices
Calories 237kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. mushrooms, sliced $1.69
  • 2 cloves garlic, minced $0.16
  • 1 Tbsp butter $0.11
  • 1 pinch salt and pepper $0.05
  • 1 large pizza dough* $0.62
  • 6 slices provolone $1.50
  • 2 oz. pepperoni slices $1.00
  • 1 cup shredded mozzarella $1.00

Seasoned Oil Topping (optional)

  • 1.5 Tbsp olive oil $0.24
  • 1.5 Tbsp grated Parmesan $0.17
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp garlic powder $0.03

Instructions

  • Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic.
  • Add the mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated. Remove the skillet from the heat.
  • Roll the pizza dough out to a 10×14 inch rectangle. Top the pizza dough with the sliced provolone, sautéed mushrooms, pepperoni, and mozzarella, leaving about an inch of space around three of the edges and 2-3 inches on one long side.
  • Roll the dough up starting on one long side rolling toward the opposite long side. After rolling, keep the seam side down and tuck the ends under to keep the sides closed. Transfer the rolled stromboli to a parchment-lined baking sheet.
  • In a small bowl, stir together the olive oil, Parmesan, Italian seasoning and garlic powder. Pour the mixture over the stromboli, then spread it to cover the surface. Use a sharp knife to cut slits in the top of the stromboli about an inch apart.
  • Bake the stromboli for about 25 minutes, or until well browned and the cheese is bubbling through the slits.
  • Let the stromboli cool slightly before slicing and serving!

See how we calculate recipe costs here.

Notes

*You can use homemade pizza dough or store bought.

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Sodium: 553mg | Fiber: 1g
Side view of stromboli slices on a cutting board.

How to Make Stromboli – Step By Step Photos

Sliced mushrooms in a skillet with butter.

Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.

Sautéed mushrooms in the skillet.

Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated from the skillet.

Pizza dough rolled out into a rectangle.

Roll one large pizza dough out into a rectangle about 10×14 inches.

Provolone and mushrooms on pizza dough.

Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll so you’ll need some extra empty space to keep it closed.

Pepperoni and mozzarella on pizza dough.

Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again, staying about one inch away from the edges.

Stromboli being rolled up.

Begin to roll the stromboli, starting on one of the long edges and rolling toward the edge that had extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.

Seasoned oil mixture in a bowl.

Make the seasoned oil for topping the stromboli by stirring together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder.

Stromboli on a baking sheet seasoned and sliced.

Place the rolled stromboli on a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the stromboli, about an inch apart. This is where you’ll cut it into slices after baking.

Baked stromboli on the baking sheet.

Bake the stromboli in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.

Sliced stromboli on a wooden cutting board, viewed from above.

Let the stromboli cool until it can be easily handled, then slice and serve!

A slice of stromboli being dipped into a bowl of pizza sauce.

The post Stromboli appeared first on Budget Bytes.

“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning!

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.

I know these Sandwich Rounds may look kind of like bagels, but they’re not. They’re no-knead focaccia in an “Everything But The Bagel” disguise! That’s right, it’s my same no-knead focaccia dough in a convenient single-serving round shape and topped with a delicious dose of Everything But The Bagel seasoning. Perfect for building epic homemade sandwiches and WAY easier than making actual bagels!

EBTB Sandwich Rounds on a cooling rack with tongs next to a bowl of seasoning

What is Everything But the Bagel Seasoning?

“Everything but the bagel” seasoning is that same chunky mix of dried onion, garlic, salt, sesame seeds, and poppy seeds that you find on top of an “everything” flavored bagel. This seasoning is super delish and adds tons of flavor and texture wherever it’s sprinkled! It was popularized by Trader Joe’s a few years back and can now be found in just about every grocery store (I got mine at ALDI). But if you can’t find it at your local store, here’s a recipe for homemade Everything Bagel Seasoning from Two Peas & Their Pod.

What is the Texture of This Bread?

Since this is made with the same dough as my No-Knead Focaccia, it’s definitely a more “sturdy” bread. If you’re into soft white bread, this isn’t the recipe for you. This bread is for those that like bread that can stand up to their sandwich toppings without getting soggy. A bread that can handle being doused in Italian dressing. These sandwich rounds won’t bow under pressure!

Can I Use Whole Wheat Flour?

I’ve had success making my no-knead focaccia with up to ½ of the all-purpose flour replaced with whole wheat, but when you go beyond that the bread does tend to get really dense. Even with ½ whole wheat you’re probably going to need to increase the water a bit, as whole wheat flour tends to absorb more moisture.

These Sandwich Rounds Are Freezer Friendly

One of the best parts about making your own bread is that you can keep in the freezer and have fresh, homemade bread on hand all the time. To store your sandwich rounds in the freezer, make sure to let them cool to room temperature first. Then transfer them to a gallon-sized freezer bag and place them in the freezer. They’ll be good for about three months. To thaw, either let them sit at room temperature for 10-15 minutes, or microwave for about 30 seconds. Otherwise, they’ll be good in the fridge for about 3-4 days (air-tight container).

A sandwich made with the EBTB Sandwich round next to the rest of the batch on a cooling rack
EBTB Sandwich Rounds on a cooling rack with tongs

“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning.
Total Cost $1.54 recipe / $0.26 each
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 6
Calories 179kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups all-purpose flour (plus some for dusting) $0.30
  • 3/4 tsp salt $0.03
  • 1 tsp instant yeast (or bread machine yeast) $0.45
  • 1.25 cups water $0.00
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp Everything But The Bagel Seasoning $0.60

Instructions

  • Combine the flour, salt, and yeast in a bowl and stir until very well combined.
  • Add the water and olive oil and stir until a sticky ball of dough forms. There should be no dry flour left on the bottom of the bowl.
  • Loosley cover the bowl and let it sit at room temperature for two hours, or until the dough has doubled in size and is very fluffy and bubbly in texture.
  • Sprinkle some flour on top of the dough and use your hands to scrape it down off the sides of the bowl. Dump the dough out onto a floured surface. The dough will be very loose and sticky, so use flour to keep it from sticking to your hands and work surface.
  • Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a 4 to 5-inch diameter circle. Place the flattened circles on a parchment lined baking sheet.
  • Brush a thin layer of water on top of each round, then sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each one. Let the sandwich rounds rise for 30 minutes.
  • Toward the end of the rise time, begin preheating the oven to 400ºF. Use your fingers to press dimples down into each sandwich round (this helps them stay flat as they bake).
  • Once the oven is fully preheated, transfer the baking sheet to the oven and bake the sandwich rounds for about 25 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard immediately after they come out of the oven, but they will soften as they cool. Once cooled serve or store in the refrigerator (3-4 days) or freezer (3 months), in an air-tight container.

Nutrition

Serving: 1sandwich round | Calories: 179kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Sodium: 558mg | Fiber: 2g
Side view of a sandwich made on an EBTB Sandwich Round

How to Make EBTB Sandwich Rounds – Step by Step Photos

Dry ingredients for sandwich rounds in a bowl

Stir together 2 cups of all-purpose flour with 1 tsp instant yeast (or bread machine yeast) and ¾ tsp salt. Make sure they’re very well combined.

Water being poured into the bowl of flour

Add 1.25 cups water and 1 Tbsp olive oil.

Sticky bread dough in the bowl

Stir until it forms a sticky ball of dough. There should be no dry flour left on the bottom of the bowl. Loosely cover the dough and let it rise at room temperature for two hours.

Risen dough being scraped from the sides of the bowl

After two hours the dough should have doubled in size and should be very fluffy and bubbly in texture. Sprinkle some flour on top to keep it from sticking (because it WILL be sticky), then use your hands to scrape it off the sides of the bowl.

Dough divided into six pieces

Turn the dough out onto a floured surface and divide it into six pieces.

Rolled out dough rounds

Use flour as needed to keep the dough from sticking. Shape each piece into a ball, then use a rolling pin to roll it into a flattened circle about 4 to 5-inches in diameter.

Water being brushed on top of the sandwich rounds

Place the flattened rounds onto a parchment-lined baking sheet. Brush a thin layer of water on top of each one (this helps the seasoning stick).

Seasoning being sprinkled on top of sandwich rounds

Sprinkle about one teaspoon of Everything But the Bagel Seasoning on top of each round. Let the rounds rise at room temperature for 30 minutes.

Risen sandwich rounds

Toward the end of the rise time, begin preheating the oven to 400ºF. Once risen, use your fingers to press dimples into the sandwich rounds. This helps them stay flat as they bake.

Baked sandwich rounds

Bake the sandwich rounds in the fully preheated oven for about 25 minutes, or until golden brown.

A stack of EBTB sandwich rounds on a cooling rack

Transfer the sandwich rounds to a cooling rack to cool until room temperature, then serve or save for later! Once cooled, I keep mine in an air-tight container either in the refrigerator for a few days, or in the freezer for up to about 3 months.

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.