The Art of Homemade Garlic Rolls: From Dough to Delight

A Step-by-Step Guide to Crafting Warm, Flavorful Dinner Delights

Hey there, welcome back folks! This week, we're diving into the delicious realm of garlic rolls—because, let's be honest, is there ever a bad time for garlic rolls? As March marches on, what better excuse to indulge in these savory delights? Think of them as the dinner equivalent of cinnamon rolls—warm, comforting, and oh-so-satisfying. We're thrilled to guide you through the process because trust me, these rolls are worth every bit of effort. Get ready to tantalize your taste buds and make your dinner table a whole lot happier. Let's roll into it!











Ingredients:

2 cups all purpose flour

2 heaping teaspoons active dry yeast

2 tablespoons granulated sugar

1/2 cup milk or water, warmed to 110 degrees

2 eggs



20+ garlic cloves (to taste)

1 tablespoon olive oil

salt and pepper to taste

1/4 cup butter

Tools:

9x13 baking pan

measuring cups and spoons

rolling pin

thermometer

mixing bowl

small oven-safe dishes

aluminum foil

knife


Optional:

stand mixer with dough hook

food processor


Before getting too deep into things, toss your garlic cloves in a little olive oil and season them with salt and pepper, wrap them loosely in aluminum foil (allowing a little room for steam to vent) and nest the foil in a small oven-safe dish. Set the dish in the oven and bring the oven temperature up to 400 degrees, Let the garlic bake for 45 minutes like this.



Heat up the water or milk (we like to use milk, but it's totally optional) and test the temperature before adding any yeast. Too warm and the yeast will kick the bucket on you without doing its job, but too cool and it will fail to activate. Aim for about 100 degrees.



When you're sure the liquid is the right temperature, move it to the mixing bowl and pour the sugar and yeast in and stir gently. Let it all sit for about ten minutes.



After your ten minutes are up, you can add the flour and eggs and either knead by hand or utilize a stand mixer. Work the dough until it comes together, but avoid overdoing it. Knead too much and you'll be left with a tough, chewy bread rather than soft. You should have a slightly sticky, mostly smooth ball of dough,



Dump your dough ball into a clean, lightly greased mixing bowl. Cover it tightly in aluminum foil, then drape a kitchen towel over the top and set it somewhere warm to rise. Leave it alone for at least two hours.



During the rise, you can double back and check on your garlic cloves. Once they're removed from the oven, let them cool a few minutes so they'll be safe to handle. Dump the contents of the foil into the food processor and pulse, or onto a rimmed plate and mince with a knife. Melt the quarter cup of butter in a heatproof dish, then add the garlic mixture to it and stir well. Set this aside for a little while - you'll need it later.



After letting the dough rise, remove the towel and foil and turn it out onto a floured surface. Punch it down, then dust the top lightly with flour and roll it out to a little over a quarter inch thick.



Retrieve your garlic/butter mixture and spread a thin layer on the rolled out dough. Make sure to get close to the edges but not overfill any spots. Once you've used up all your filling, take the nearest long edge of the dough and begin rolling it over to enclose the filling. Repeat the rolling motion until you're out of single layer dough and have created one long log.



Trim the edges, as those are likely to be uneven and have little to no filling. Cut the rest of the log into eight or ten even pieces. (Since we work directly on a countertop, we accomplish the cutting step with a plastic knife. Please choose your tools appropriately to avoid damage to your kitchen.)



Line your baking pan with some foil, then move the rolls to your pan. They do not need to touch - in fact, it's much better that they don't. Leave a little space between them. Re-use the aluminum foil you had covering the mixing bowl, because it's time for a second rise. Leave the rolls alone, covered in a warm place, for another hour. 



When the second rise is done, your rolls will have expanded to the point they look like they're going to overflow the pan. Don't worry. They'll just be big and fluffy.



Preheat your oven (unless it's been heating this whole time because your kitchen is chilly) to 375.



Optional step: If you have any of your garlic filling mixture left over. brush it on the top of the rolls. If not, you can utilize a little olive oil (spray or liquid). Once the top of the rolls has been moistened, we like to add a light dusting of cheese (parmesan, mozzarella, or sometimes both), Italian seasoning (with extra oregano), and/or cracked black pepper. You're in charge here, add what you like best - if you choose to add anything at all.



Bake for 20-25 minutes until golden. Allow to cool before removing from the pan.



As always if you made this one, let us know over on our Facebook page, we’d love to hear how it turned out!

If you’re in the Addison area and your appliances are malfunctioning, we’d be happy to help! You can reach out to us via our website or by giving us a call at ((214) 599-0055).



Additional Reading

If you’re looking for more wonderful bread-y recipes, check out this set from our archives!


Punchy Potato & Cheddar Rolls 



Escapee From New York: Chocolate Bagels



Pepperoni & Canadian Bacon Stromboli 



Cheese Lover's Dream: A Must-Try Cabbage Bake

Transform Your St. Patrick's Day Spread with This Delectable Twist

Are you tired of the same old boiled cabbage routine, especially around St. Patrick's Day? Say goodbye to bland and hello to bold with this delightful twist on a classic ingredient. This cabbage bake recipe promises to revolutionize your culinary experience, offering a refreshing departure from traditional preparations. With a combination of shredded cabbage, creamy Greek yogurt, savory spices, and a generous topping of Monterey Jack cheese, this dish bursts with flavor and texture. Gone are the days of uninspired side dishes—get ready to elevate your cabbage game to new heights with this mouthwatering creation. Whether you're serving it up for a holiday feast or a cozy family dinner, this recipe is sure to become a new favorite. Get ready to indulge in a cheesy, savory sensation that will leave everyone craving more.




Ingredients

10 oz bag shredded cabbage

1/2 cup plain Greek yogurt

1/4 - 1/2 cup fresh shredded monterey jack cheese

3 large eggs

1 teaspoon baking powder

1/4 cup flour

1/2 teaspoon parsley

1.2 teaspoon garlic powder

1/2 teaspoon paprika

salt and pepper to taste

oil or butter (to grease baking dish)


Tools

2 quart baking dish

mixing bowl

measuring cups and spoons

spoon and fork

cheese grater


Are you dreading another boiled cabbage side for Saint Patrick's Day? Good news: your cabbage doesn't have to be boiled! Or bland!  


Since we're starting with bagged cabbage (we have a strong preference for angel hair coleslaw cut in this recipe), you don't have to read over our constant refrain about the washing. Lucky you today, huh?


Let’s start off by preheating the oven to 375 and greasing the bottom and sides of the baking dish. 


Pour your cabbage into the dish and shake it out a little bit so it's an even layer. Press it into place if you feel the need to. We found that a spatula works well for this. 


Measure your Greek yogurt into a medium-sized mixing bowl and crack the eggs into it. Sprinkle in your various spices, then stir, making sure the egg yolks are broken up. It's going to look like it's never going to stop being a lumpy mess. We recommend grabbing a fork for this step and whisking as if you're making the weirdest scrambled eggs in history.* 


Eventually (which, if you're in a hurry, feels very much like forever) it will be smooth. At that point, you can add in your baking powder and flour. And then it's time to stir again. This time it won’t be nearly as hard to get everything mixed together. 


Once you have a nice thin batter, pour it slowly over the top of the cabbage in the baking dish, using a spoon to spread it out as you go. Make sure the batter covers the top of the cabbage all the way across.


Grab that cheese grater and the block of cheese, and grate a nice thin layer over the top of the batter. Do not try to use bagged shredded cheese, because the cellulose powder added to the pre-shredded stuff soaks up all the moisture and prevents proper melting. It also creates a sad, dry consistency instead of the bubbly, browned cheese you want. The oil from the cheese is necessary here - it adds some flavor to the cabbage and stops it from being such a one-dimensional taste.


Bake for 40 minutes and allow it to cool for at least 15 minutes before attempting to serve. We normally turn the baking dish upside down on a plate (your cabbage bake will slide right out), then flip the plate onto another plate to turn the dish right-side-up again before slicing into eighths. 







*If you have a hand mixer or a stand mixer you can use those here, but we prefer not to assume. 



As you enjoy the last bite of this irresistible cabbage bake, remember that Appliance Rescue Service is dedicated to keeping your kitchen running smoothly. From oven repairs to dishwasher maintenance, we're committed to ensuring your appliances function flawlessly, allowing you to focus on creating culinary masterpieces. Don't let appliance malfunctions disrupt your cooking routine—let Appliance Rescue Service handle the repairs and maintenance while you explore new recipes and flavors. With our prompt service and expertise, you can count on us to keep your kitchen appliances in top condition, ensuring that every meal is a success!

You can reach out to us via our website or by giving us a call at ((214) 599-0055).  We’ll work with you to set up a time and date that fits your schedule.





Additional Reading


Punchy Potato & Cheddar Rolls 

Berry Bliss: A Delectable Mixed-Berry Clafouti Recipe



Sensational Apple Pork

Experience the Magic of Tender Pork and Crisp Apples, Perfectly Balanced

Are you ready to embark on a culinary journey that tantalizes your taste buds and leaves you craving more? Look no further than our delightful Apple Pork recipe—a harmonious blend of savory pork, crisp apples, and a medley of spices that will elevate your dining experience to new heights. Picture succulent pork loin infused with the sweet essence of gala apples, complemented by tender baby carrots and a splash of apple cider. As the aroma fills your kitchen and anticipation builds, you know you're in for a culinary masterpiece. Join us as we explore the art of creating savory delights and discover how simple ingredients can come together to create extraordinary flavors.






Ingredients

2 Tablespoons shortening

Pork loin (1.5 lb)

2 large gala apples, sliced

10-15 baby carrots, halved

2/3 cup apple cider (any brand, hard cider or non-alcoholic)

One tablespoon lemon juice

One tablespoon honey

Salt

Pepper

one teaspoon fennel 

one teaspoon smoked paprika

two teaspoons dried parsley 

one teaspoon dried basil


Tools

Measuring cups and spoons

Knife

Cutting board

Shallow dishes

Tongs

Heavy oven-safe skillet

Meat thermometer




We know you're probably tired of hearing this, but... wash your produce. We never know when we'll have a new reader, so it's better to be safe and add it at the beginning each time.


Do not peel the apples. Cut your lovely clean gala apples into half-inch slices and discard the core. Set them aside in a dish and sprinkle them with a very minimal amount of salt, then add enough water to cover them so they won't brown up on you while you take care of other things.


Take your baby carrots and halve them longways, and set them aside as well.


Preheat the oven to 450 degrees.


Mix together your measured paprika, fennel, and parsley. Add a little salt and pepper (to taste), then use this blend of spices to season the pork. Make sure you get some all the way around the loin. Let it sit with the spices while you move to your skillet.


Place the skillet on the stovetop and set the heat to medium. Drop in your shortening and allow it to melt. If you're working with an oversized skillet, you can add some extra shortening to ensure you'll have enough to coat the bottom of the pan.


Once it's melted and you've got a good sizzle on, move the pork from the cutting board (or in our case, plate*) to the skillet. 


Add the carrots, distributing them around both sides of the pork, then drain your apples and place them in with the carrots. You can give them a little stir, but don't disturb the pork at this stage. Cut the heat.


Don some oven mitts and move the skillet from the stovetop to the oven. Set a timer for 15 minutes. We like to use this time to clean the cutting board so we can use it again when it's time to rest the cooked pork.


When your 15 minutes are up, remove the skillet from the oven, flip the pork and stir the apples and carrots. Slowly pour 1/3 cup of cider over the whole thing at this point, sprinkle with the dried basil, and return it to the oven for another 15 minutes.


After the next 15 minute window is done, take everything out of the oven again and use your meat thermometer to test the pork. Make sure the center of the thickest part of the roast is at least 145 degrees. If it isn't, put everything back into the oven and cook it a few minutes longer. No sense ruining everyone's week with food poisoning.


After the pork loin has definitely reached 145 degrees, remove it from the pan and let it rest.


Put the pan full of apples, carrots and cider back onto the burner over medium-low heat. Add your remaining 1/3 cup of cider, the honey and the lemon juice. Stir to make sure everything is incorporated. Allow it to simmer for five minutes.


While the pan is simmering, return to your pork loin and chop it into pieces an inch or two across. Toss the pork in with the apples and carrots, stir everything to coat in the cider mixture, and be ready to enjoy.




* - we spill spices if we work on the cutting board and prefer to have the rim of the plate to slow us down)



As you reflect on the culinary adventure that was our Apple Pork recipe, remember that Appliance Rescue Service is your trusted ally in the kitchen. With our dedication to excellence and commitment to customer satisfaction, we're here to ensure that your cooking experiences are nothing short of exceptional. From washer repairs to freezer maintenance, we have the expertise and resources to keep your appliances in top condition, so you can continue creating delicious meals with confidence. Reach out to us today at our website or by phone at ((214) 599-0055) and let Appliance Rescue Service help you unlock the full potential of your kitchen.





Additional Reading



Sausage Bread to Get You Rolling

Turkey Tetrazzini Takeover!



Spice Up Dessert: Walnut Cayenne Tahini Cake

A Flavorful Twist on Classic Baking

Get ready to tantalize your taste buds with our Walnut Tahini Cake recipe! Brace yourself for a flavorful journey where nutty walnuts, creamy tahini, and a hint of cayenne collide in a symphony of taste sensations. Despite its fiery name, rest assured, this cake brings the perfect balance of sweetness and spice. So, roll up your sleeves and let's dive into baking bliss!



Ingredients

1/4 cup butter

1/2 cup shortening

1 1/2 cup sugar

3 eggs

1/2 teaspoon baking powder

1 1/2 cup flour

1/4 lb walnuts

1 tablespoon tahini

1/2 teaspoon ground cayenne

1/2 teaspoon ground cinnamon

1/2 cup milk


Tools

mixing bowls

spoon

measuring cups and spoons

mixer (hand or stand)

knife

cutting board

nonstick 8-inch pan

plastic butter knife

parchment paper

pencil

scissors




Yes, it says "cayenne" in the title. No, the cake is not spicy. No need to panic.


For best results, start with all ingredients at room temperature, and do not preheat the oven!


Set your round pan on a sheet of parchment paper and trace around the base with a pencil. Trim off the excess with the scissors. Set your parchment circle into the bottom of the baking pan as a liner to prevent sticking. The cake you're about to make gets awfully comfortable where it is and doesn't like to leave the pan again without an assist, so skip this step at your own risk.


Dump out a comfortable amount of walnuts onto your cutting board, grab your knife and chop them as fine as you like. Due to picky eaters in the household, we went extra fine with ours. Scrape the cutting board off into a mixing bowl and repeat the "comfortable amount of walnuts" thing as many times as necessary to get through a quarter pound. We used a small cutting board and did it in three waves. If you have a larger board - maybe one of those comically huge industrial ones - surely the whole quarter pound at once is no obstacle for you.


Measure your flour, baking powder, cayenne, and cinnamon into the mixing bowl full of walnut pieces and stir them all together until everything is fully incorporated.


In another mixing bowl, cream together your softened butter and shortening. Add the sugar slowly, mixing all the while. You'll get a granular, fluffy, pale concoction in a minute or two.


Add one egg and your tahini. Run the mixer until you have one uniform color, then proceed to add the other two eggs. Try not to overmix, but don't leave any yolky spots.


Add your dry ingredients slowly and stir them into the wet ingredients by hand until everything has been dampened. Now you're safe to add your milk - again slowly, and again mixing by hand.


Feel free to bring back the mixer now to finish it off and get rid of any lumps. (We just didn't want the high speed with the thin liquid sitting on top of lumpy mush.)


Pour your batter into your lined baking pan, pop it in the oven, shut the door, start the oven heating  to 350 and set a timer for one hour and ten minutes. Do not open the oven door - at all! Not even to check on it! Turn the oven off when the timer finishes, but leave the door closed another ten minutes before removing the cake so it can cool.


After it's had a chance to cool for 20 minutes or so, work around the edge with a plastic knife. Again, this cake likes where it is and will need to be convinced to move. The parchment should ensure the bottom just pops free after you've loosened the sides.


Serve warm.



As you savor the last crumb of our Walnut Tahini Cake, consider the magic that lies within your kitchen. Yet, even the most beloved recipes encounter hiccups along the way. Should you find yourself facing challenges with your major appliances, like your stove or oven, remember that Appliance Rescue Service is here to lend a helping hand. Don't let appliance woes disrupt your culinary endeavors. Schedule a maintenance appointment via our website or give us a call, and let our expert technicians ensure your kitchen runs smoothly. Until next time, happy baking!

Contact Page

(214) 599-0055

Savor Every Bite: Mastering Pork Chops with Baby Potatoes and Onions

 Elevate Your Culinary Skills with a Flavorful Homestyle Dish

Indulge in a savory delight with our mouthwatering recipe for Pork Chops with Baby Potatoes and Onions. This simple yet flavorful dish is perfect for busy weeknights or casual gatherings. Packed with wholesome ingredients and seasoned to perfection, it's sure to become a family favorite in no time.



Ingredients

4 or 5 thin boneless pork chops

1 red onion

1 1/2 lb baby heirloom potatoes

3 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 teaspoon rosemary

1/2 teaspoon parsley

1/2 teaspoon oregano

salt and pepper to taste


Tools

large skillet

knife

cutting board

measuring spoons

tongs or spoon




You know what we're going to say here, but we'll say it anyway: wash your veggies before you begin.


Chop your baby potatoes to half-inch wide chunks. You'll see in the photos we actually have some purple potatoes in the mix - we found "gemstone medley potatoes" in the store this week and decided to try them.They make a great visual pop, without altering the flavor. 


Drizzle the olive oil into the skillet and start the potatoes cooking on medium-low. We like to sprinkle them with a little salt at this stage, but you can omit the step if you prefer. Stir occasionally. 


While the potatoes cook, slice your onion, the thinner, the better. Flip it into the skillet when you're done, and open up the package of pork chops.


Season your pork on both sides with the rosemary, oregano, salt, and pepper. You don’t need to crust it with spices, but a good dash of seasons is important. 


 Don't add it to the pan yet - those potatoes will take quite a while to cook, and the pork will most likely be done quickly. Just let it rest where it's at, and go stir the potatoes and onions.


Once the onions are translucent, you can add the pork to the skillet. Nudge the potato and onion mixture to one side of the skillet and lay the pork chops in the open half. Once they're down, try not to disturb them for three minutes. You can continue to stir the potatoes and onions occasionally during that time.


When your time has elapsed, flip the chops and let them cook through on the other side. Splash the pan with the red wine vinegar, add a little more salt and pepper, and give the potatoes and onions a stir again. Let everything simmer for a few more minutes until the pork is done.


If you're unsure whether or not the meat is done, you can grab a meat thermometer and check. The safe temperature is anything over 145 degrees, although we normally shoot for 155 or higher.


Assuming your pork chops have reached the safe temperature, go ahead and remove them to a plate to let them rest a few minutes while the potatoes finish up (stubborn things that they are). The potatoes are done when they spear easily with a fork.



Elevate your weeknight dinners with our delectable Pork Chops with Baby Potatoes and Onions recipe. Simple yet satisfying, this dish embodies comfort and flavor in every bite. Whether you're cooking for family or friends, it's sure to impress even the most discerning palates. So why wait? Treat yourself to a culinary delight that's as easy to make as it is delightful to devour. Enjoy!




When your kitchen appliances falter, it's more than just an inconvenience – it's a disruption to your daily life. Imagine the frustration of a dishwasher that refuses to clean or a refrigerator that can't keep your food cold. At Appliance Rescue Service, we understand the urgency of these situations. With our team of skilled technicians specializing in the repair of major appliances like washers, dryers, dishwashers, ovens, stoves, refrigerators, freezers, and ice makers, we're here to restore functionality to your kitchen. Our commitment to prompt, reliable service means you can trust us to diagnose and resolve issues efficiently so you can get back to enjoying the convenience your appliances provide.



Discover peace of mind with Appliance Rescue Service, your trusted partner in appliance repair. We specialize in the maintenance and restoration of major household appliances, including washers, dryers, dishwashers, ovens, stoves, refrigerators, freezers, and ice makers. With our team of skilled technicians, we deliver prompt and reliable service to ensure your appliances operate at peak performance. At Appliance Rescue Service, we understand the inconvenience of a malfunctioning appliance, which is why we prioritize efficiency and precision in every repair. Whether it's a noisy dishwasher, a malfunctioning refrigerator, or a faulty dryer, our experts have the knowledge and experience to diagnose and resolve issues promptly. We take pride in our commitment to customer satisfaction, striving to exceed expectations with every service call. With transparent pricing and honest assessments, you can trust us to provide cost-effective solutions tailored to your needs. Don't let appliance troubles disrupt your daily routine. Trust Appliance Rescue Service to keep your home running smoothly. Contact us today to schedule your next repair appointment and experience the difference firsthand.




Contact Page

Call Us : (214) 599-0055