Dill and Onion Buns

These buns have a very mild dill flavor with a hint of onion.  I wanted something a little different, so I changed up my basic bun recipe.  The flavor wasn’t as strong as I expected, so I’ll try increasing the dill seed next time for a stronger flavor.  It can be difficult to get to that ‘just right’ point – lots of flavor, but not over powering.

1 package active dry yeast, (2 ¼ teaspoons) room temperature

1 ¼ cup warm milk (110° F to 115° F) [Check the temperature with an insta-read thermometer. I combine the milk and honey and warm in the microwave.]

1 teaspoon white sugar

¼ cup honey [Use a liquid measuring cup.]

3 tablespoons butter, melted [Olive oil can be substituted.]

1 or 2 tablespoons butter, melted

1 large [or extra large] egg, room temperature

½ tablespoon Kosher salt [Do not use table salt. it measures differently due to size of granules.]

1 tablespoon minced onion, dried

½ teaspoon dill seed

1 teaspoon dill weed

½ cup whole wheat flour*

3 to 4 cups all-purpose flour

Dough doubled in size
Dough has doubled in size.

Combine yeast, milk, sugar and honey.  Mix well to dissolve yeast.  Let sit about 5 minutes to allow yeast to bloom.  Add 3 tablespoons melted butter, egg and 2 cups of flour.  Mix on low with dough hook until smooth. Add remaining flour as needed until dough comes together.  [For me, I always use all the flour.]

Add salt.  Knead 7 – 9 minutes with hook until dough is tacky – not sticky.

Place in greased bowl.  [Bowl should be at least a 2-qt.]  Cover with light-weight dish towel.  Let rise until doubled about 1 hour.  Check after 45 minutes.

Buns shaped into varying sizes.
Buns shaped into varying sizes.

Grease a 11” x 15” cookie sheet with Crisco for rolls or a 11″ x 17″ size for hamburger buns.  Roll or press dough on floured board, into rectangle about 1” to 1½” thick.  Shape into 24 pieces for rolls or 15 pieces for medium sized hamburger buns [or a combo of sizes, depending on what type of buns you want.]  Put on greased cookie sheet.  Cover again with the dish towel and let rise until doubled 45 to 60 minutes.

Buns ready to bake.
Buns ready to bake.

Bake 12 – 15 minutes until golden brown in 350° oven.  Remove from oven.  Brush with 2 tablespoons melted butter.





*Don’t fret if you don’t have any whole wheat flour on hand, you can use 4 ½ cups of all-purpose flour.


©2016, My Granny Rocks | Janette Thornton. All rights reserved.

Crusty Pizza Dough – Thick & Chewy

*Original recipe courtesy of Instructions and Recipes for your Kitchenaid Stand Mixer, 9709785 rev.D

Ready to prebake for 3 minutes
Ready to prebake for 3 minutes

1 package active dry yeast
(2 ¼ teaspoons) room temperature
1 teaspoon sugar
1 cup warm water (105° F to 115° F)
½ teaspoon salt
2 teaspoons olive oil
2 ½ to 3 ½ cups all-purpose flour

Dissolve yeast and sugar in warm water.  Let rest 5-10 minutes to allow the yeast bloom.  [Bloomed yeast looks frothy.]  Add salt, olive oil and 2 ½ cups flour.  Mix with dough hook on speed 2 about a minute.

Continuing on speed 2, add remaining flour, ½ cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.  Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top.  Cover with lightweight dish towel.  Let rise in warm place free from draft about an hour or until doubled in bulk.  (I set the oven on the lowest setting a few minutes to warm up, then turn off & put dough in.)  Check after 45 minutes if using rapid rising yeast.

Punch dough down.

Brush large pizza pan with shortening. Press dough across bottom of pan, forming a collar around edge to hold toppings.  [Dough can be divided evenly between two smaller pans.  Freeze one pan after prebaking for a quick pizza at another time.]

Prebake crust for 3 minutes.  Add toppings as desired.  Bake at 450° for 15 to 20 minutes.  (Check after 12 minutes.)

Crust after prebaking
Crust after prebaking

Granny’s Changes
For stuffed crust, cut cheese sticks in half and place around perimeter, covering with the excess dough around the edges.

Use leftover spaghetti sauce in place of tomato sauce.

Cut ham lunchmeat in half and use as a topping, too.

Italian Flavored Crust
Add with first flour addition,
½ teaspoon oregano
½ teaspoon basil
2 teaspoons fresh minced garlic


Okay.  I’ve tried everything to get the Amazon links to line up.  Arrgg.  I don’t know what I’m doing wrong, so you have to scroll down to see them.




Shhhh! I must confess…

Granny JJI’m having an affair and my husband doesn’t mind.  My love is medium stature, quiet, classy with a little bling…it’s my KitchenAid mixer.  I absolutely love it!  So hard to ignore it’s subtle presence as it beckons me to use it.  Although it’s got some age (as do I), it still lives on my countertop as it has since the first day I welcomed it into my home.

Saturdays are my baking days.  I’m disgusted with the prepackaged baked goods available. When I read the ingredients and can’t even pronounce them, it can’t be good for my family.  I’d read somewhere that margarine is one chemical molecule away from plastic.  That sent me back to using what I know – butter, olive oil, lard, coconut oil, and occasionally butter-flavored Crisco.  Okay, Crisco probably isn’t good for you either, but it makes the best cookies.  Yum. Yum.  So yesterday, I made Honey Rolls and Chocolate Chip Cookies. 

I’m not a fan of hard, thin cookies. I like mine plump. This one is delectable – soft on the inside, slightly crisp edges. My mouth waters as I type about it. Better head to the kitchen and grab a few.

Chocolate Chip Cookies
Chocolate Chip Cookies

Chocolate Chip Cookies
1 1/3 cups butter-flavored Crisco
1 cup brown sugar, firmly packed
1 cup white sugar
2 teaspoons vanilla extract
2 eggs
3 ½ cups flour
1 teaspoon salt
1 teaspoon backing soda
2 cups chocolate chips or 1 cup chocolate chips and 1 cup chopped walnuts or 1 cup white chocolate chips and 1 cup Craisins.

Preheat oven to 375°.  Cream together shortening with brown and white sugars until fluffy.  Mix in vanilla; then add eggs, one at a time, beating slightly after each addition.  Do not over beat.

Add flour, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first. I don’t waste my time with this step. I sprinkle the salt and baking soda, then dump the flour and call it good.] Mix well.  Stir in chocolate chips.  Drop by teaspoonfuls about 2” apart on non-stick baking sheet. [I actually use a small scoop instead of spoons.] Flatten slightly with a fork.

Bake in 375° oven for 7 minutes.  Remove cookie sheet from oven and let the cookies finish on the sheet until it’s cool.  Transfer cookies to racks to finish cooling.