Sunday, October 25, 2009

My Girl, Paula: Easy Yeast Rolls and Hasselback Potatoes

This week's My Girl, Paula recipe was to pick your favorite. I decided to try a new one. After searching through her magazines and cookbook, I picked two recipes to try - Hasselback Potatoes from the September/October 2009 Cooking With Paula Deen magazine and Easy Yeast Rolls from "The Lady & Sons, Too!" book.
The potatoes where delicious! Very tasty. Next time, I may just slice and lay them in pan. I kept slicing all the way through!
The yeast rolls are delish, too. I just notice on Paula's website that the sugar was 1 tablespoon, but the book said 1 teaspoon.
I baked chicken with the Bone Suckin' Sauce I got at Cracker Barrell. It was really good. My only problem was getting everything timed!



One 1/4 oz package dry yeast
3/4 cup warm water (105-115 degrees)
2 1/2 cups, plus 1/2-1 cup The Lady & Sons Biscuit Mix, or any prepared biscuit mix (I used Bisquick)
1 tsp sugar
1/4 cup (1/2 stick) melted butter


Preheat oven to 400 degrees.

Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture; stirring vigorously.

Sprinkle the work surface generously with the remaining 1/2-1 cup biscuit mix. Turn the dough out onto the surface and knead well 15-20 times. Shape the dough as desired. (I made 15 balls).

Place on a lightly greased baking sheet; cover with a damp cloth and let rise in a warm place for 1 hour.

Bake for 12-15 minutes, or until golden brown. Brush the rolls with melted butter while they are hot.

Yield: 15 rolls



2 medium Yukon gold potatoes, peeled
1/2 cup cornflakes cereal
1/4 cup extra virgin olive oil, divided
3 T grated Parmesan cheese
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/2 tsp ground black pepper
1/4 tsp salt


Preheat oven to 450 degrees. Spray an 8x8 inch baking dish with non-stick cooking spray.
Cut bottom one-fourth off 1 long side of each potato, making a lefel surface. On a clean flat surface, place potato, flat side down. Cut 1/8 to 1/4 inch thick slices crosswise into the top of each potato, cutting to but not through the bottom 1/4 inch of potato (you want potato to bend like an accordian).

In the work bowl of a food processor, combine cereal, 1 T of olive oil, chese, paprika, garlic salt, pepper, and salt; process until finely ground. Place in a shallow baking dish.

Drizzle potatoes evenly with 2 T olive oil. Carefully bend potatoes to separate sections; dredge in cornflake mixture. Place potatoes, cut sides up, in prepared baking dish. Cover with foil; bake for 30 mintues. Uncover, and bake for 15 minutes longer or until potatoes are golden brown. Drizzle with remaining 1 T olive oil. Serve immediately.

Yield: 2 servings.


Jennifer said...

Both of those look delicious!!!!

Kim said...

I love hasselback potatoes - sounds like they were both winners!

Heidi said...

Double Yum!!

Alwayzbakin said...

Wow! Both of those recipes look awesome. Going to try them. Those were definately good choices.

Sweet and Savory said...

I am a potato person and these sound delicious.