Hey Friend, Join us on our 1/4 acre Homestead as we make some good food from scratch, work alongside some good friends and gain tons of space for our little homestead. We are taking down some trees and we are so excited to put this new space to good use!

Thanks for hanging out!
Kelsey

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* All links are affiliate links. It is no extra cost to you to use them and in doing so you are supporting this channel and my family. Thank you!

Hawaiian rolls: https://www.bakedbyanintrovert.com/th...

Buttermilk ranch:1/2 C Mayo
1/2 C Sour Cream
1/2 C Buttermilk
3 tsp fresh lemon juice
1/4 tsp worcestershire
1 tbsp parsley
1/2 tsp dill weed
1/2 tsp chives
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
pinch of pepper

Beef bbq:
1 pound ground beef
6 ounces tomato sauce
½ cup ketchup
3 Tbsp coconut sugar, or brown sugar
1.5 tablespoon mustard
2 tablespoons Worcestershire sauce
3 tablespoons ACV
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Add more seasoning to taste

Venison beer chili:
2 lbs venison
1 can kidney beans
1 can pinto beans
1 12 oz can beer
1.5 cups beef broth
6 oz tomato sauce
1 can diced tomatoes
2 cups total, diced onion/celery/peppers/garlic
1/4 cup tomato paste
2 tbsp chili powder
2 tbsp paprika
1 tablespoon cumin
1 tsp onion powder
1 tsp garlic powder
1/8 cup brown sugar
1 4 oz jar of candied jalapenos
Salt and pepper to taste


Sweet dough:
1 1/4 cups whole milk
2 1/4 tsp active dry yeast
1 tsp granulated white sugar
4 3/4 cups all-purpose flour
1 1/2 tsp salt
2 tbsp granulated white sugar
2 eggs
1/2 cup unsalted butter, softened
1/2 tbsp vanilla

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes.
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.
To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, , for 1- 1 ½ hours, or until the dough doubles in size.

Grease a 9x13" casserole dish and set aside. Preheat oven to 350 degrees.
Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
Next, spoon the prepared filling over the dough and spread it evenly.
Roll up the dough tightly into a long log shape starting from the short side. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss
Place the rolls in a greased 9x13" casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
Once the rolls have proofed, bake for 20-25 minutes, or until a light golden color.
Once rolls have cooled, cover with icing. Enjoy!

Whipped Caramel:
https://bakingwithbutter.com/whipped-...