FoodNetwork.com Rolls Out Massive Redesign
If you’ve visited FoodNetwork.com, the online home of the Food Network, within the past few years, you probably noticed something: it hadn’t changed much. Well, they’ve rolled out their first major redesign in about 5 years, and not only is it full of new features and enhanced navigation, it happens to look great.
“We’re thrilled to roll out our rebuilt sites for desktop and mobile this week,” Angela Moore, vice president of Food Network’s digital group, said via a blog post on FN Dish. “FoodNetwork.com’s new design, navigation, search and overall experience enable our audience to find the content and tools they need to make their lives — and meals! — easier, more enriched and more fun.
So what’s new? Visuals are bolder, the pages are easier to navigate, and everything is better organized. Visitors can access chefs, their recipes, shows, and exclusive digital content (like Bobby Flay Fit) much easier, and the pages are loaded with videos, recipes, and tips. The program guide has also been updated to make searching easier, and it’s also easier to share articles, photos, and videos to your social networks. They’ve also rolled out new pages with event-specific content, like the Super Bowl, and a recipe box allows you to save recipes from all across the internet and access your shopping list from the mobile app. Restaurant coverage has also been boosted, with comprehensive listings for just about every restaurant that’s been featured on the network.
"We want to be the biggest and best food property, and this redesign helps us acheive that," Bob Madden, the GM of the Digital Food Category at Food Network's parent company Scripps Networks, told us. "We're evolving beyond just recipes and television, and as we added more short-form original videos, photos, and other exclusive content we needed a home for them. Making content discovery easier was our biggest goal in this redesign, and now we can not only bring photos, videos, and recipes together, there will be a seamless transition between accessing them on your desktop, tablet, and smartphone."
FoodNetwork.com Rolls Out Massive Redesign - Recipes
As much as I like writing about my appreciation for fish and all the tasty ways to prepare it, I enjoy reading about the subject just as much. So when I come across different bloggers who walk me through amazing meal events with fish and seafood, I’m hooked. Especially when they include tantalizing photographs of their creations!
Recently there have been some great blogs with really nice meals with Morey’s, so I thought I’d share them with you. A Family Feast, which is a great destination for foodies, whipped up a delicious and beautiful Smoked Fish Chowder that you can literally make quickly by the bowl or in a large kettle to feed a big crew.
Another blog that loves Morey’s is The View From Great Island. The savory smoked salmon cheesecake she made is as appetizing to look at as it would be to eat! A fellow food blogger (who just happens to live near Morey’s Seafood International in Minnesota) has a family-favorite salmon burger and she shows you how easy it is to make on her Hot Eats and Cool Reads blog.
In addition to fish inspiration from the blogosphere, Morey’s has fun Pinterest boards with all kinds of tasty pictures. No matter how you get your fresh cooking ideas, Morey’s makes it fast and simple to turn them into meal events for your family and friends.
Giant Cinnamon Rolls
I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!
2 teaspoons active dry yeast
1 teaspoon salt
3 cups bread flour
2 1/2 tablespoons corn oil
1 egg white
2 teaspoons sugar
1 cup warm water
In a mixing bowl, combine the yeast, salt, and 2 1/2 cups of the flour. Beat on medium speed with an electric mixer until blended.
With the mixer running, add the corn oil followed by the egg white, sugar, and water. Continue to mix for 3 minutes.
Change the mixer to use a dough hook. Knead the dough with the hook for 7 minutes, adding the remaining flour halfway through the kneading time. Adjust the consistency of the dough with additional flour or water as needed.
Place the dough in a greased bowl. Cover lightly with a towel and let rise until doubled in size, about an hour.
Punch down the dough and let rise again for 15 minutes.
Divide the dough into 12 pieces. Form each into a round roll and place on a greased baking sheet.
Let the rolls rise until doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F. Place the baking sheet in the oven and bake at 375 degrees F for 30 minutes or until golden brown. The rolls will sound hollow when tapped when they are baked through.
Remove the rolls from the oven and let cool on a wire rack.
For a crisper crust, mist the rolls with water during the baking time. For a softer crust, brush them with milk.
Grandma’s Zeppole Grandma’s Zeppole…does that make your mouth water a little bit? Hope so because today I am sharing my own Grandma’s recipe for Zeppole. These are the little golden puffs that she use to fry up for the whole family with her own recipe that she brought from a little village outside of Naples. The tradition continues! I have to tell you and I truly do mean this…they are scrumptious and so incredibly easy…really…you’ll see! Zeppole’s are actually very special to my husband Joe and myself because these little yummy golden morsels are always made on March 19th…the Feast Of St. Joseph and that just happens to be my birthday and Joe’s name day! Sometimes we even add some cannoli filling but we will save that for another time since we are making this really quick and easy for you today! One thing you will learn very quickly is whenever you make a batch of Zeppole’s…the family will come running. Each one has their own little personality and unique little crispy bits! These little guys are cloud like when they are freshly served! In September…Zeppole’s become one of the most popular Italian Street Foods as they are served up in brown paper cones at the Feast of San Gennaro (Patron Saint of Naples)…all over Italy and the US. Do you want to know Grandma’s special ingredient that makes her recipe simply heavenly? Ricotta!
So let’s fill up a few paper cones for you an yours with this Quick & Easy Grandma’s Zeppole Recipe!
- 2 eggs
- 1 cup of unsifted flour
- 2 1/4 teaspoons of baking powder
- dash of salt
- 1/4 cup of granulated sugar
- 1 cup of whole milk ricotta cheese (1/2 lb)
- 1 teaspoon of vanilla extract
- Confectioners Sugar for Dusting or maybe Cinnamon Sugar
- Canola or vegetable oil for frying (this is oil you can reuse…just store it in a mason jar when you are done : ) Just pour the oil 2 inches high in whatever frying pan you are using.
- This is as easy as making a pancake batter!
- Crack your two eggs into the mixing bowl and beat until foamy. Add all of your dry ingredients into the eggs in the mixing bowl while on slow speed and then add your ricotta and vanilla right away. Continue to mix on a slow speed till it is all combined. The batter will be thick…creamy and sticky. It is not a cookie dough consistency…it is a rich thick waffle type batter. Do not over mix.
- Have your oil ready in your favorite fry pan. I use a cast iron skillet which I fill up about 2 inches high. Your oil should be approximately 375 degrees. Or as Grandma use to say…hot…she didn’t use a thermometer and I have to be honest neither did my Mom or nor to I : ) I use a small melon ball scoop …first I spray it with oil so that batter doesn’t stick …then scoop up the batter (no exact measurement here : ) and carefully drop it into the oil…repeat with consecutive scoops but don’t let them touch…turn them a few times for even browning and you are talking about 3 minutes…if they are a little bigger…a little longer…but once you get to that nice deep golden brown it is time to scoop them up and place them on brown paper or paper towels to drain. You won’t believe how NOT oily they are! Continue with another batch, Sprinkle with Confectioners sugar or maybe some Cinnamon Sugar and by the way…they are even delicious plain! You don’t have to serve these warm…but I highly recommend it sometimes because they are just over the top when they are warm and fresh! These would be such a treat at Holiday gatherings or for tonight’s treat!
- Here’s a little suggestion so you know exactly how long to cook them for…make a test one and break it open…then…eat it : ) Then let the batches BEGIN. Literally you can go from batter to serving in less than 30 minutes!
- At our big family and friend picnics…I fry them fresh on the deck…if you want people to come and talk to you …this is a good way …actually it is guaranteed! Just make sure you quadruple the recipe.
Grandma’s Zeppole Recipe just might become your families recipe for generations! Bon Appetit! or MANGIA as Grandma would say!
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Other recipes with cheese
Creamy Stove-top Mac and Cheese
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Tomato Feta Pasta Salad
Rocket, Watermelon and Feta Salad
Spinach salad with grilled Mediterranean vegetables
Grilled corn salad with lime, red chilli and cotija
Prawn and Avocado Salad with Frico Chips
Creamy Lemon-Pepper Orzo with Chicken and Fig Salad
Caramelised Pears and Goats' Cheese with Chicory
Crisp Goat's Cheese with Pears and Chicory
Parmigiano Reggiano, Pomegranate and Wild Rocket Salad
Mini Key Lime Pies in a Jar
Mint Chocolate Cheesecake
Chocolate Stout Cupcakes
Lobster Mac and Cheese
Grilled filet with blue cheese butter
Organic Figs with Goat's Cheese Cheesecake
Glam Cauliflower Cheese
Mini Lemon Meringue Cheesecake Cupcakes
Big Batch Quick Dinner Rolls
Soft, tender and warm dinner rolls are perennial favorites at the holiday table, or in our house, year round. We make this big batch of rolls for cookouts, bake sales, community dinners and Sunday dinners (with plenty of leftovers for the week).
The recipe will yield 4 pans of 6 rolls each, so you can bake what you need and freeze the rest if desired.
- 1/2 cup (113g) water, lukewarm
- 2 cups (454g) milk, warm (100°F to 110°F)
- 3 tablespoons (43g) butter, room temperature
- 2 tablespoons (21g) sugar
- 1 tablespoon (18g) salt
- 2 1/2 tablespoons (28g) yeast, instant yeast preferred
- 6 to 7 cups (723g to 843g) King Arthur Unbleached All-Purpose Flour
Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.
Perfect your technique
Big Batch Quick Dinner Rolls
Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.
After the rolls are in the pans, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F.
Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.
Tips from our Bakers
This recipe as written makes 2 dozen large, fist-sized rolls. Feel free to make a larger number of (smaller) rolls simply by dividing the dough into a greater number of pieces initially.
Why You’ll Love These Big Giant Cinnamon Rolls
- Big and giant!
- Made entirely from scratch
- Soft, tender, and buttery
- Generously topped with cream cheese frosting
- A wonderful make ahead recipe
- Perfect for weekend brunches
- Always a crowd pleaser
The best homemade dinner rolls (from scratch)
Soft, buttery, tender and warm, straight out of the oven – these are the best dinner rolls! Once you try this dinner rolls recipe you’ll never want to go back to store bought dinner rolls!
I try to avoid adding “the best” in front of my recipes, actually I’ve never done it since every person has a different opinion of what’s “the best” but these dinner rolls are the best! There’s absolutely nothing you can do to improve the taste. They are PERFECT! Soft, tender and warm, straight out of the oven while the butter is still running on the sides – this is what I call dinner!
I’ve been working on this dinner rolls recipe for a couple of months now and I’m pretty sure I’ve made them 10 times so far. My family asks for them at least once a week when dinner time comes around. Before I developed this recipe we always relied on the buttery dinner rolls I’ve shared the recipe with you in the past, which it’s still the quick version to great dinner rolls.
Today’s dinner rolls takes a little bit of time, it’s a little more work involved, but the results are so worth it!
When I first cam up with this idea I wanted to make a buttery, brioche-like soft loaf of bread but somehow I had a hard time finding the right pan size for it. It was too much for a standard 9X5 inch loaf pan and too small for two 8ࡪ inch pan loaves. After a few more trials, I decided to shape the dough into small dinner rolls instead of one loaf. Best decision ever!
And you know what’s even better? You can freeze the rolls just after shaping and bake them as needed. Isn’t that great? I make two batches of dough, shape and place them on baking sheets, cover well in plastic wrap and freeze. When I’m in the mood for fresh-baked dinner rolls (it happens more than I should admit) I just take the baking sheet out of the oven, unwrap the plastic and leave at room temperature for about 1 1/2 hours and bake as fresh.
These dinner rolls have a little twist. Of course, they need flour, yeast (afraid of baking with yeast? Read Bread Baking 101- baking with yeast) , water, eggs and butter but also a secret ingredient: Greek Yogurt! Yes, you read that right, I’ve added some to increase the richness of the dough without adding additional eggs or butter, not that eggs and butter are a bad thing when it comes to baking, no, no, no! I just wanted to see if adding yogurt to the dough will keep the final results moist longer, as it does for cakes or cupcakes.
I can honestly say that these are the softest dinner rolls I’ve ever had or made, but can’t guarantee how long they stay soft since they disappear in no time. The longest we had some were for two days and they were still soft. If you manage to keep them longer, please let me know if they are still soft.
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An easy dinner roll recipe needs to be in everyone’s repertoire. These dinner rolls are perfect. Like, truly perfect. Soft and fluffy, my dinner roll recipe is going to blow you away with it’s pillowy texture and buttery flavor. They are extremely versatile and a welcome addition to essentially every meal.
I am the biggest fan of carbs. There, I said it. I’m currently working with a nutritionist and I get 3 starches a day. It’s basically torture but I’m learning to deal with it. I pick and choose those starches verrrry carefully these days.
When I knew I was making these soft dinner rolls for dinner this past week, I took extra precautions to make sure I could have at least two of these amazing dinner rolls with butter and jelly. Although, to be completely transparent, they don’t even need butter. It’s more of a habit at this point.
You guys! Just look at these fluffy dinner rolls! I love that they have just a hint of sweetness but it’s not too much. They are perfect for breakfast, lunch, dinner, snack, sandwiches – you name it.
They homemade dinner rolls are quick too! They do rise twice, for 30 minutes each, but start to finish, you’re looking at 90 minutes total and not a whole lot of work either.
I use my stand mixer and let the dough hook do the kneading for me. I’m using rapid rise or instant yeast in this dinner roll recipe so all the ingredients get dumped in together, much like you would in a bread machine. It’s basically the best thing ever.
Big Batch Quick Dinner Rolls
Hey, my feeling is when you're happy enough, you should sing it out and if it's food that is making you so happy, sing about the food.
Thanksgiving is a wonderful time of year to be happy as we surround ourselves with friends and family. It's a busy and hectic time of year here at King Arthur Flour, but we definitely try to take time to let our co-workers and customers know how much they mean to us.
One way that I try to give back is to plan out a recipe or two that I know customers have been requesting via the Baker's Hotline, emails, Facebook, etc. This year in the kitchen I worked on bringing a few vegetarian options to the table for main dishes, and this recipe for a really big batch of buns.
I've been making different versions of this recipe for years now it's definitely a holiday staple at our house. It makes a whopping 24 buxom buns, enough to fill a half sheet pan, or four 8" round pans. My husband always loves to know that after dinner there will be plenty of rolls left to make turkey sandwiches for lunch on Black Friday. And my daughter would rather have a second roll than a second piece of pie. That is definitely worth singing about, in my book.
Another reason to belt out your best Broadway version of "It's Raining Rolls?" These beauties are on the table in just about an hour, start to finish. "Hallelujah, it's rainin' rolls!"
You can mix up this dough by hand, or in your stand mixer. In your work bowl, place:
1/2 cup (113g) water, lukewarm
2 cups (454g) milk, warm (100°F to 110°F)
3 tablespoons (43g) butter, room temperature
2 tablespoons (21g) sugar
1 tablespoon salt
2 1/2 tablespoons (28g) yeast, instant preferred
Mix well and let set for about 5 minutes, until nice and foamy.
Using the paddle attachment on your mixer, blend in 5 cups (600g) King Arthur Unbleached All-Purpose Flour. You'll have a loose, wet dough at this point but it should be quite smooth.
Add an additional 1 to 2 cups flour 1/2 cup (60g) at a time until you have a soft, slightly sticky dough. Once the dough starts to come together in a mass, switch over to your dough hook to start to develop the structure of the dough.
After about 5 minutes of kneading, give your dough the "doorbell" test. Lightly flour your finger and press into the dough just like you would to ring a doorbell. Just a quick "ding," not a prolonged "bzzzzzzzzz". The dough should spring back and fill in the indentation of your finger quickly. If not, knead a little longer and try again.
** If you're baking the buns today, preheat the oven to 350°F. **
Once the dough is well kneaded, round it into a ball and set it on the counter with your bowl inverted over the top. This makes a handy-dandy little proofing place. You can go the traditional plastic wrap route, but your dough will only be rising about 15 minutes so I try not to waste the wrap on such a short rise.
To test to see if your dough is sufficiently risen, you'll be using your finger again but this time you'll be doing a "poke" test. Flour your finger, and press into the dough up to your first knuckle. This time, you're looking for the indentation to stay in the dough when you pull your finger out.
Pat the dough out to a rough rectangle, about 1/2" thick. Cut into 4 long strips, then cut each strip into 6 small squares. Voilà, 24 buns in the making.
Roll your dough into 24 buns and pan up the way that works best for you. Here I've used 4 bake and give pans, with 6 buns each.
If you're baking now, let the buns rise for about 15 minutes until they're full and round. Remember, they still need a little room to grow in the oven, so don't let them go overboard.
Bake the rolls for 20 to 25 minutes, or until golden browned and fragrant. Serve warm with plenty of fresh butter and gallons of gravy.
If you're planning to freeze the buns, only let them rise for about 10 minutes on the counter. Then, wrap well in freezer-safe bags, or a double layer of bread bags. Seal well and place in the freezer for up to 4 weeks.
To bake after freezing, remove the wrapped buns from the freezer the night before you want to bake them and let them thaw in the fridge overnight. Bake at 350°F, adding about 5 to 10 extra minutes to the baking time to account for the chilled dough.
Here's how I do these rolls at home. A half sheet pan lined with parchment paper holds one batch of rolls perfectly.
I know, at this point you're expecting me to burst into song one more time, but I'm sorry, I just can't do it.
Why? I'm too busy eating rolls! So, now it's your turn to sing about food. Share your best food song, real or made up, in our comments section.
Please bake, rate, and review our recipe for Big Batch Quick Dinner Rolls.