It seems like more and more people are turning to hand tossed pizza style dough, but I still prefer the pan style crusts from when I was a kid. These Easy Cast Iron Pan Pizzas with Perfect Crust have the best crispy, oiled golden brown crust. Fix ’em up with your favorite toppings for an easy, at home experience you won’t soon forget.
Everyone loves a good biscuit, but in the South we have a special affinity for them. Don’t wait to get your biscuit game on, because you don’t want to miss out on these! With a golden, buttery crisp on the outside and flaky soft inside the layers that just melt in your mouth these Copy Cat KFC Biscuits are the only buttermilk biscuit recipe you’ll ever want or need.
Any good burger is typically built upon a solid beef patty and an assortment of tasty, traditional toppings. The key to a great burger? Starting it all off with a good bun. This simple recipe makes a dozen fluffy, yet hearty buns that are the perfect foundation for any burger. One of these bad boys, a patty, and their favorite fixins’ and all my guys are decidedly full and satisfied! Even better for me? They’re last minute friendly. I’m a habitual dinner procrastinator. Even if I already know what I’m making, I will almost always wait until the last minute possible to get started. With no rise times needed, even when I’ve waited until the last minute, I still always have just enough time to get a batch of these in the oven.
40 Minute Hamburger Buns
recipe originally from Taste of Home
2 tbsp active dry yeast
1 cup + 2 tbsp warm water (110° to 115°)*
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3-31/2 cups all purpose flour
*The temp of the water is important. If you’re not familiar with baking and proofing yeast, use a candy thermometer to make sure it’s warm enough. If it’s not warm enough the buns won’t rise at all during baking and will become hard and crunchy.
Directions
1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 equal pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. If you want a more browned and glossy outside, brush the tops of each with an egg wash.
3. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
