Dinner Roll

Milk - 1 cup

Butter / Olive oil - 1/4 cup

Vegetable shortening - 3 tbsp.

Sugar - 1/4 cup

Honey - 2 tbsp.

Egg - 1

Salt

AP Flour - 3 1/2 cups

Yeast - 2 1/4 tsp

Combine milk, butter/olive oil, vegetable shortening, sugar, honey, egg, salt, AP flour, and yeast in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic. Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled.

Preheat oven to 375 F. Cut the dough into 8 portions and shape into balls.

Place the dough balls onto a greased cast-iron pan and cover for an additional 30 minutes with a towel or plastic wrap.

Uncover and brush each with egg wash.

Bake for 15-20 minutes, or until the tops are golden brown.

Serve warm with honey/cinnamon butter.

Honey Cinnamon Butter - Beat together 1/2 cup butter, 1 tsp cinnamon, and 1 tbsp. honey in an electric mixer until smooth and fluffy.

Starbucks Lemon Loaf

Lemon Loaf

AP Flour - 1 1/2 cups

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Salt

Butter - 1/4 cup, melted and at room temperature

Vegetable oil - 1/4 cup

Sugar - 1 cup

Eggs - 3

Vanilla extract - 1 tsp

Lemon zest - 1 tsp

Lemon juice - 2 tbsp.

Sour cream - 1/2 cup

Lemon Icing

Sugar - 1 cup, powdered

Lemon juice - 1 tbsp.

Cream - 2 tbsp.

Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

In a medium bowl, mix the flour, baking powder, baking soda, and salt. Whisk them together and set aside. 

In a large mixing bowl, use an electric mixer on medium speed to blend the granulated sugar and eggs for 2 minutes.

Add the melted butter and oil, mixing to combine.

Include the vanilla extract, lemon zest, and lemon juice. Mix on medium speed until fully combined.

Add the sour cream and mix thoroughly. 

Gradually add the dry ingredients to the wet mixture, about ⅓ at a time. Mix until almost incorporated before adding more. Continue until all the flour is mixed in, being careful not to overmix. You might use a hand mixer initially but finish with a spatula when only a little dry flour remains.

Pour the batter into the prepared loaf pan.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean and the top feels firm. If the top browns too quickly, cover with aluminum foil after 30-40 minutes and continue baking.

Allow to cool completely.

In a medium bowl, whisk together the powdered sugar, lemon juice, and cream until smooth. Adjust with more powdered sugar or cream as needed for the desired consistency.

Remove the cooled loaf from the pan and drizzle or pour the icing over it. 

Pie Crust

All-Purpose Flour - 1 1/2 cups

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp., diced

Shortening - 3 tbsp.

Place the flour, sugar, and salt in a food processor. Blend for 30 seconds until just combined. Add the butter and shortening; pulse until a crumbly mixture forms. Sprinkle 4 tbsp. of ice-cold water over the mixture and process until moist clumps develop. Gather the dough into a ball and flatten it into a disk. Wrap in plastic wrap and chill for about 1 hour. Roll out the dough on a floured surface into the desired circle. Transfer this circle to a baking dish, trim the edges, and crimp decoratively. Pierce the bottom of the crust with a fork and freeze for 15 minutes before using it in your favorite recipe.

For recipes requiring a pre-baked pie crust, preheat the oven to 375°F. Line the entire crust with foil and fill it with dry beans. Bake for 20 minutes. Remove the foil and beans, then bake for another 10 minutes.