Dinner Rolls (Air Fryer)

Bread Rolls:
1 cup Fresh Milk (room temperature)
114gn Butter (softened)
63gm Sugar
2 Eggs
1 1/2 tsp Salt
508gm Bread Flour
2 1/4 tsp Instant Yeast

Glaze:
Some Melted Butter


Instructions:
In a mixing bowl put all the ingredients in order listed above.
With a dough hook mix until the dough is formed. Then turn dough onto a lightly floured surface and punch the air out. 
Divide dough into 22 portions and form into balls which are round. Put them in the Air Fryer basket that has been lined with baking sheet and slightly oiled on the edges of the basket. 

Cover with a damp cloth and let it proof for another 30 minutes or until the dough have roughly doubled in size.

Preheat the Air Fryer at 160°C.

Air Fry these buns at 160°C for 13-15 minutes, or until golden brown. As for the second batch, I've changed the temperature to 150°C with the same baking time - buns have lighter colours compared to the first batch. 

Brush some melted butter on the buns once it is done baking. 

Chicken Parma Meatballs with Tomato Sauce

Chicken Meatballs

500g chicken mince

1 brown onion

1 handful parsley

A few leaves oregano

2 pieces of stale bread

1 egg

Salt and pepper

Tomato Sauce

1 onion chopped

1 clove garlic chopped

1 tbs olive oil

400 grams tomatoes, canned or fresh

1 heaped tbs tomato paste

1 cup of water (add more if needed)

½ tsp dried oregano

1 tbs chopped parsley

1 tsp raw sugar

salt & pepper

½ cup grated cheese

Chicken Meatballs
Preheat oven to 200 degrees C.

Place the stale bread into the Bowl and grate for 10 seconds on Speed 5. Set aside.

Place the onion, parsley and oregano into the Bowl and chop for 10 seconds on Speed 5. Add to the breadcrumbs.

Place the minced chicken into the Bowl and mince for 15-20 seconds on Speed 4.

Add breadcrumb onion, oregano & parsley mixture to Bowl.

Add the egg and season with salt and pepper.

Mix for 10 seconds on Speed 3.

Meatballs by Snack Press / M-Press Tupperware meatball press

Put the chicken mix into the Tupperware container and then using the meatball attachment press out the meatball logs. Chop into desired lengths and place on lined baking tray.

Meatballs by hand

With wet hands form mixture into small meatballs and place into a greased baking dish.

Place into the oven for 35 minutes.

Tomato Sauce

To make the tomato sauce, place the onion, garlic, parsley into the Bowl and chop for 10 seconds on Speed 5.

Scrape down the sides of Bowl then add oil and sauté for 2 minutes at 100° on Speed 1.

Add the tomatoes, tomato paste, water, dried oregano, raw sugar, salt & pepper to the Bowl.

Cook on Varoma temperature [110 degrees C] on Speed 1 for 20 minutes.

Remove the sauce from the bowl and pour it over the meatballs for the final 10 minutes of cooking time.

Sprinkle over the cheese in the final 5 minutes.

Serve with steamed vegetables or salad.

Coconut Bread

Ingredients:
Bread
150g self raising flour
80g desiccated coconut
90g sugar
35g coconut oil
250g milk

Lemon Icing
80g icing sugar

1-2 tablespoons of lemon juice

Method:
Preheat oven to 180 degrees.

Line or grease a small sized loaf tin.

Add all bread ingredients into bowl.

Blitz on speed 5 for 10 seconds.

Pour batter into prepared tin.

Bake for approximately 35-40 minutes or until slightly golden on top and cooked through.

Once bread is cooled, combine icing sugar and half of the lemon juice in a bowl. With a small whisk or spoon combine. Drizzle in more juice until a thin lemon icing is achieved.

Spread over the bread.

Pita Bread

Ingredients:

7g yeast, dried
10g sugar
65ml of warm water

150ml of cold water
2 pinches of salt
1 teaspoon of olive oil

300g plain flour
50g semolina

Method:

Activate the yeast by combining yeast, sugar and water and set aside.
Combine the cold water, slat and olive oil and sit aside.

Once the yeast has foamed, add the cold water mix and stir to combine and add to flours. Stir with hands to combine and then roll until silky smooth and roll into a ball and put into a glass bowl and cover with plastic. Set aside to rise.

Once dough has doubled in size, tip on bench and knock back. Cut into 6 pieces and roll out flat whatever shape you want. Cook for 1 minute each side and serve with dip. 

Hot Cross Buns

Use the basic dough recipe with this recipe.

Ingredients:
Add the following ingredients to the basic dough recipe
½ cup currants
2 tsp ground mixed spice
½ cup sultanas
1/3 cup dried mixed peel
[or replace currants, mixed spice and mixed peel with 1 1/3 cup of mixed fruit mix used for Christmas cakes]
2Tbsp plain flour
1-2Tsp cold water

Glaze 2Tbsp water
2Tbsp milk
3Tbsp sugar

Method:
Make 1 quantity of basic dough adding the currants, mixed spice and mixed peel before the milk mixture.

Preheat oven to 200 °C. Line a lamington tin with baking paper. Divide the dough into 12 equal pieces and shape each into a ball. Arrange balls 3 x 4 in the prepared tin. Cover loosely with a clean tea towel and put in a warm spot for 10 – 15 minutes. Mix the flour and cold water into a paste and put in a piping bag. Pipe a cross onto each bun. Bake for 25-30 minutes or until well risen and golden brown. Remove from oven, place on a wire rack to cool. When cold, brush with the glaze, stand for 5 minutes, then brush again.

To make the glaze:Put the water, milk and sugar in a small heavy based pan, stir over a low heat until sugar dissolves, bring to the boil then boil for 1 minute. Use immediately.

Basic dough

Ingredients:
1½ cups milk
2 x 7g sachets dried yeast
½ cup caster sugar
4 cups plain flour
80g unsalted butter, melted and cooled
2 eggs, lightly beaten

Method:

Milk mixture – pour milk into a heavy based pan, stir over a low heat until lukewarm, pour into a jug. Add yeast and sugar, stir to combine. Stand for 5 minutes or until mixture starts to foam.

Sift the flour into a large mixing bowl. Make a well in the centre, add the milk mixture, butter and eggs, then mix to a stiff dough with a wooden spoon.

Turn the dough onto a lightly floured surface and knead for 4 minutes or until the dough is smooth. Shape dough into a ball and put it in a large lightly oiled mixing bowl. Leave dough covered with plastic wrap in a warm (but not hot) place for 20 – 40 minutes or until dough is well risen.

Punch dough down with your fist, put on a floured surface and knead again for 2-3 minutes. Use dough as required per recipe.

This recipe is used in: Breads, Buns such as Hot Cross Buns & Bacon and Cheese Buns + more.

Cranberry Orange Bread

Ingredients: 

4 cups all purpose flour

2 tsp baking soda

1 1/2 tsp table salt

2 cups sugar + 1/4 cup to put on top of the cranberries

4 cups fresh or frozen cranberries cut in half

2 tablespoons grated orange rind

2 eggs

1 cup orange juice

1 cup water

2/3 cup vegetable oil

2 cups chopped pecans or walnuts

Mini bread loaf pans (optional) 

Parchment Paper (optional, for wrapping) 

Baking Twine (optional, for wrapping) 

Method:

Slice cranberries in half. Top with 1/4 cup sugar then set aside.

Mix together flour, baking soda, and salt. Set aside.

In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.

Add eggs and combine.

Slowly add flour mixture, orange juice, and water to sugar mixture.

Once all mixed together, add chopped nuts and cranberries.

Divide batter into small greased mini loaf pans and bake at 350 degrees for 35-45 minutes.

Notes:

If you would like to make a large loaf rather than mini loaves, this mixture will make two large loaves. Bake a large loaf for 60-70 minutes.

Soft and Fluffy Dinner Rolls

Ingredients:

1 and 1/2 cups milk

1 stick salted butter, cut into pieces

1/2 cup sugar

1 package active dry yeast (2 and ¼ teaspoons)

1/2 cup warm water

3 large eggs, lightly beaten

1 and 1/2 teaspoons salt

7 cups all-purpose flour

3 tablespoons butter, melted

garlic salt

Method:

Add milk to a small saucepan and bring to a simmer. Remove from heat and stir in 1/2 cup butter and sugar until melted. Place in the refrigerator to cool.

Meanwhile, in the bowl of your standard mixer, dissolve yeast in warm water and let sit 5-10 minutes or until foamy. (If it doesn't foam, start again)

Fix mixer with dough hook and generously spray hook with nonstick cooking spray.

Add milk mixture, eggs, salt and 5 cups flour to the mixer and mix until combined. With the mixer running on low, gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. Once dough has pulled away from the bowl, knead on medium-low speed (dial 4) for approximately 5 minutes (or by hand for 10) until dough is smooth and barely sticks to your fingers.*

Shape the dough into a ball and place back into your mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Cover tightly with plastic wrap that has been sprayed with nonstick cooking spray and allow to rise at room temperature until doubled in size, about 1 and 1/2 -2 hours.

After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 28 roughly even pieces then shape into balls by folding the corners under. Place balls about 1 inch apart on a baking sheet lined with a nonstick mat or parchment paper. Cover with a towel and let rise until doubled, 45-60 minutes.

Preheat oven 350 degrees F. Brush rolls with approximately 1 and ½ tablespoons melted butter. Bake for approximately 20 minutes or until golden. Remove from oven and brush with remaining butter and sprinkle with garlic salt.

ENJOY!