Sunday, June 24, 2012


Yeast Rolls Peanut Butter & Jelly

I'm so excited to try this Peanut Butter and Jelly Rolls  or make up my own version. Instead of turning it into a loaf  incorporated with peanut butter and jelly, have shaped  them  into rolls,  filled with peanut butter and fruit jam.

Have so much fun baking this delicious combo. Actually you can fill  with anything including cream or butter. In every bite the rich  peanut butter flavor is complimented by delicate sweetness from the jam.

In order to get a perfect strips, have used a pizza cutter. It works like a charm.

Yield   :    12 rolls

2 C all purpose flour
1.5  tsp instant yeast
1/2 tsp salt
2 tablespoon sugar
2 tablespoon melted butter
3/4 C warm milk
2 tablespoon warm water if required
9  tsp  peanut butter
9  tsp  jelly or jam


Place flour, yeast, salt and sugar in a mixing bowl.

Gradually add milk to the dry ingredients to form into soft dough. Add extra warm water if needed.

On floured surface, knead dough by hand for 10 minutes until smooth.

Leave to rise in a covered and oiled bowl  for 1.5 hours. 

Punch down the dough, divide into 12 portions. Roll each portion into rectangle about 12 x 8 cm and 1/2 cm thick.

Place  3/4  tsp peanut butter and  3/4  tsp jelly or jam and  cut the bottom part of the dough into 1/2 cm strip.

Roll them up, pinch  the seam together  on the side  and place the rolls onto a baking sheet. Repeat for the balance of the dough. Let the rolls rest for an hour. Towards the end of rising time, preheat oven @ 200C.

Bake the rolls for 10-15 minutes until golden brown. After baking, brush with melted butter. Transfer onto rack to cool.

Yeast Rolls Peanut Butter & Jelly

Linking to  Yeastspotting-6-29-12

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Sunday, June 17, 2012


These No Bake Energy Balls are delicious and more nutritious than anything you can buy from the stores.

Made with rolled oat with no added fat and wheat free too.  If you're using a soft pitted dates, soaking could be avoided.  Add a required amount of hot water to the oat mixture just to bind them. We didn't even use a blender, just chucked  it all  in a bowl and mixed by hand.

This is a basic recipe of no bake balls, be adventurous and create your own combination that suits your need.

Yield  :  9 balls

1 C rolled oat
8-10 dried dates pitted
2-3 tablespoon hot water
1/4 C chopped almond
pinch of salt


Soak dates in hot water for 5 minutes.

Place oat, almond and salt in a mixing bowl.

Now add the dates together with the water to the oat mixture, stir until well combined. Add more water if still crumbly.

Pinch into small balls, refrigerate in a covered container for up to 3 days.

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Sunday, June 10, 2012


Begin the day a whole new way with breakfast on great-tasting fruit and nut bread. Made using yeast, it can be done with almost any combination of dried fruit and nuts. Whatever you have around, raisin, cranberries, apricot, cherries, pecan, hazelnuts, walnuts and many more.

The family just loved it and I think you should to.  There is really no reason not to make it. The first loaf vanished in the wink of an eye!

Yield   :   2 mini  loaves

2 C all purpose flour
2 tablespoon melted butter
1/2 C evaporated milk
1/4 C plus 2 tablespoon  hot water
1.5 tsp instant yeast
2 tablespoon sugar
1/2 tsp salt

1 C pitted chopped date
1/2 C chopped/silvered almond


Combine butter, evaporated milk and hot water in a small bowl.

Place flour, sugar, salt and yeast in a mixing bowl.

Pour milk mixture onto dry ingredients and forms into soft dough.

On the floured surface, knead by hand for  10  minutes until smooth.

Let rise until double in size  for 1-1.5 hours in a covered and oiled bowl.

Punch dough down. Divide dough into two. Roll each into 8 x 11 in rectangle, spread the filling leaving 1in free along the sides.

Beginning with the long edge nearest you, roll the dough into tight cylinder. Firmly pinch the seam to seal. Transfer dough onto a lightly greased  loaf pan, seam side down.  Repeat the same for the balance of the dough.

Rest the dough for 1 hour.. Towards the end of rising time, preheat oven @ 180C.

Bake for 25-30 minutes or until golden brown. Remove from the oven. brush with melted butter.

Transfer onto rack to cool.

Using a serrated knife,  slice into 1 in thick rolls. Enjoy!

Linking to  Yeastspotting 6-15-12


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Monday, June 4, 2012


Tomato Roti

This is a flat bread using wheat or whole wheat flour, flavored with ground coriander, chili powder, cilantro and of course fresh crushed tomato and tomato sauce. It is a healthier alternative for wholesome and filling meal if taken along other side dishes containing veggies, lentils or meat.

There is another method to prepare this roti by cooking the tomato and all the spice separately then added to dough.  Either way you choose, it is still turned out fabulous.

I didn't add any liquid to the dough since crushed tomato contains some juice but  if it is still crumbly add the water by a tablespoon at a time.

The dough is made up with a least oil and let  rest for 20 minutes. It is then rolled into flat round disc, fried on a griddle until brown spots appear on both side. From this basic dough, you can create a lot more variation of this healthy roti.