REPUBLIC OF THE PHILIPPINES

CEBU TECHNOLOGICAL UNIVERSITY

DAANBANTAYAN CAMPUS
Agujo, Daanbatayan, Cebu
Website:http://www.ctu.edu.phemail: [email protected]
Tel. No. (032) 437-8526/437-3383 Fax No. (032) 437-8523

RECIPE
COMPILATION
H.A. 601 – FOOD NUTRITION

Prepared by:
Paula Zane M. Cuyos, MaVEd.

Submitted to:
Dr. Chrysler Monzales Cabusa
 EGGS

• Boiled
Ingredients:
4–8 large eggs
Water

Preparation:
1. Bring a large saucepan of water to a boil over
medium-high heat. Using a slotted spoon,
carefully lower eggs into water one at a time. Cook 10 minutes, maintaining
a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until
just slightly warm, about 2 minutes.
2. Gently crack eggs all over and peel, starting from the fat end containing the
air pocket.
3. Do Ahead: Eggs can be cooked and peeled 3 days ahead. Transfer to an
airtight container and chill.

• Poach
Ingredients:
Eggs
Vinegar
Water

Preparation:
1. Heat the water: Add enough water to come 1 inch up the side of a narrow,
deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white
vinegar and bring to a simmer over medium heat. Meanwhile, crack 1
very fresh cold large egg into a custard cup or small ramekin. Use the
handle of a spatula or spoon to quickly stir the water in one direction
until it's all smoothly spinning around.
 TIP: Use this whirlpool method when poaching a single serving (one or
two eggs). For bigger batches, heat the water, salt and vinegar in a 12-
inch nonstick skillet and do not stir.
2. Add the egg: Carefully drop the egg into the center of the whirlpool. The
swirling water will help prevent the white from "feathering," or
spreading out in the pan.
3. Let it poach: Turn off the heat, cover the pan and set your timer for 5
minutes. Don't peek, poke, stir or accost the egg in any way.
4. Lift it out: Remove the egg with a slotted spoon and serve immediately.
Alternatively, move the egg to an ice bath and refrigerate up to 8 hours.
Reheat in warm water just before serving.

• Omelet
Ingredients:
2 large eggs
Salt
Freshly ground black pepper
Pinch red pepper flakes
2 tbsp. butter
1/4 c. shredded cheese
2 tbsp. freshly chopped spring
onions

Preparation:

1. In a medium bowl, beat eggs until no whites remain, then season with salt,
pepper, and a pinch red pepper flakes.
2. In a medium non-stick skillet over medium heat, melt butter. Pour in eggs
and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a
rubber spatula to drag cooked edges into center of pan. Tilt pan to let
uncooked egg fall to the edge of the pan.
3. Once the bottom is set, but top is still a little wet, sprinkle cheese and spring
onions on one half of omelet. Fold other side over cheese and slide omelet
onto a plate
 •Sunny side up
Ingredients:
Teaspoon oil
2 large eggs
Toast, for serving, optional
Salt and freshly ground black
pepper

Preparation:
1. Heat the oil in a medium nonstick skillet over low heat until slightly
shimmering, about 5 minutes. Crack an egg into a small ramekin and
slowly add it to the skillet; repeat with the other egg, adding it to the
other side of the skillet. Cover with a tight lid and cook, uninterrupted,
until the whites are completely set but the yolks are still runny, 2 to 2 1/2
minutes. Slide the eggs out of the skillet onto a plate or toast. Season
with salt and pepper.

• Scrambled
Ingredients:
4 large eggs
¼ cup milk
Pinch pepper
2 tsp. butter

Preparation:
1. BEAT eggs, milk, salt and pepper in medium bowl until blended.
2. HEAT butter in large nonstick skillet over medium heat until hot. POUR
in egg mixture. As eggs begin to set, gently PULL the eggs across the pan
with a spatula, forming large soft curds.
3. CONTINUE cooking—pulling, lifting and folding eggs—until thickened
and no visible liquid egg remains. Do not stir constantly. REMOVE from
heat. SERVE immediately.
 SANDWICHES

• Grilled
Ingredients:
4 slices white bread
3 tablespoons butter, divided
slices melted cheese (or any cheese of your
choice)

Preparation:
1. Preheat skillet over medium heat. Generously butter one side of a slice
of bread. Place bread butter-side-down onto skillet bottom and add 1
slice of cheese. Butter a second slice of bread on one side and place
butter-side-up on top of sandwich. Grill until lightly browned and flip
over; continue grilling until cheese is melted. Repeat with remaining 2
slices of bread, butter and slice of cheese.

• Fish Burger
Ingredients:
400 gm fish
1 egg
2 1/2 tablespoon mustard
3/4 teaspoon salt
3/4 teaspoon paprika
1/4 teaspoon basil
4 burger buns
1 cucumber
1/2 cup breadcrumbs
1 egg whites
2 cloves minced garlic
 3/4 teaspoon onion powder
1/4 teaspoon spice black pepper
1 1/2 teaspoon vegetable oil
1 tomato
4 tablespoon mayonnaise

Preparation:
1. Prepare a doughy mixture for the patties.
To make this delicious recipe, take a food processor and pulse the fish until you
get good chopped pieces of it. Now, take a medium sized mixing bowl and
combine chopped fish, egg, egg white, panko breadcrumbs, garlic cloves, pepper,
salt, basil, mustard, paprika, and onion powder. Blend the entire mixture well until
incorporated. Transfer this fish and egg mixture to a refrigerator for 10 to 15
minutes to settle down.
2. Form thick patties out of the fish-egg mixture.
After 10 minutes, take the fish and egg mixture out. Grease your hands with a little
ghee and form thick patties out of the fish mixture. Keep them aside for while.
3. Shallow fry the fish patties in a skillet.
In the meanwhile, preheat vegetable oil in a skillet over a medium flame. After the
oil heats up, carefully place the fish patties (Step 2) into the hot oil and shallow fry
the patties. By flipping and tossing, cook both the sides of the fish patties. This
step would take around 5 to 6 minutes.
4. Ready the burger buns and assemble with patties and other toppings.
While the patties are being shallow fried, brush the burger buns with a little oil
and heat it on a griddle. After the burger buns and the patties are ready to be
assembled, half the burger bun from between and place the fried fish patties into
it. Add mayonnaise, tomatoes, cucumber slices or any other topic of your choice
and serve hot and fresh.
 • Breakfast Sandwich
Ingredients:
3 slices bacon
2 slices bread
1 tbsp. butter
1 large egg
Salt
Freshly ground black pepper
2 tbsp. mayonnaise
2 slices lettuce
/2 large tomato, sliced

Preparation:
1. In a large skillet over medium heat, cook bacon until crispy. Transfer to
a paper towel-lined plate and drain, then wipe skillet clean.
2. Using a small glass or biscuit cutter, cut a hole into one slice of bread.
3. Return skillet to medium heat, then add butter and let melt. Add bread
and toast 2 minutes; flip and toast 1 minute more, then crack egg into
the hole. Season with salt and pepper and cook until egg whites are
cooked through, 4 minutes.
4. Assemble sandwich: Spread intact slice of bread with mayo. Top with
lettuce, cooked bacon and tomato and season with more salt and pepper.
Top with egg-in-a-hole and serve.
 CHICKEN LOLLIPOP

Ingredients:
10 pieces chicken wings
1 1/2 cup Panko bread crumbs
2 pieces raw eggs
1/2 cup all-purpose flour
3 teaspoons salt
1/2 teaspoon ground black pepper
2 cups cooking oil

Preparation:
1. Divide the chicken wing into 3 parts by slicing through
the joints. Set aside the wingtip for other possible uses.
2. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now:
the one with a single bone and the one with two bones. Start by selecting the part with one
bone.
3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where
meat is still connected (do not cut through the bone).
4. Place the wing vertically on top of a flat surface while holding the part where the knife passed.
5. Gently push downward while gripping the bone with your thumb and index finger until the
meat slides down.
6. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the
same procedure for the part with two bones. However, you need to first detach the smaller
bone before commencing.
7. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
8. Crack the eggs and transfer to a bowl then whisk.
9. Gradually add-in the all-purpose flour while whisking until a batter is formed.
10. Dip the chicken lollipop on the batter then to the Panko breadcrumbs.
11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color
of the outer part turns medium brown (about 10 to 12 minutes).
12. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper
towel. Let it stand until excess oil is absorbed by the paper towel.
13. Serve with your favorite dip. Share and enjoy!
 CHICKEN FILLET

Ingredients:
Chicken
1 1/2 lb (675 g) skinless and
boneless chicken breasts, cut into 1/4-
inch (1/2-cm) thick strips
1 cup (250 ml) buttermilk

Breading
1/2 cup (125 ml) unbleached all-
purposeflour
1 tablespoon (15 ml) chili powder
1/2 teaspoon (2.5 ml) garlic powder
3 eggs, lightly beate
2 1/2 cups (625 ml) panko breadcrumbs
3 tablespoons (45 ml) olive or canola oil
Salt and pepper

Preparation:
Chicken
1. In a bowl, combine the chicken with the buttermilk. Refrigerate for 4
hours or overnight.
Breading
1. In a shallow bowl, combine the flour, chili powder, and garlic powder.
Season with salt and pepper.
2. Place the eggs in a second bowl and the breadcrumbs in a third bowl.
3. Drain the chicken strips and dredge in the flour mixture. Dip in the eggs
and shake to remove any excess. Press in the panko to coat thoroughly.
Freezing
1. Freeze the chicken strips on a baking sheet lined with parchment paper.
Cover with plastic wrap and freeze for about 4 hours or until the strips
are frozen. Place the strips in sealable freezer plastic bags.
 Cooking
1. In a non-stick skillet, brown the frozen chicken strips in the oil for about
3 minutes on each side over medium heat. Finish cooking in the middle
of a 180 °C (350 °F) preheated oven for about 5 minutes or until the
chicken is cooked. Serve with a dipping sauce (see recipe).

TARTAR SAUCE

Ingredients:
1/2 cup mayonnaise,
1 small dill pickle, chopped (3 tablespoons)
1 tablespoon fresh lemon juice, to taste
1 tablespoon capers, chopped, optional
1 tablespoon chopped fresh dill or 1 teaspoon
dried dill
1/2 to 1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard, optional
Salt and fresh ground black pepper

Preparation:
1. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire
sauce, and mustard in a small bowl and stir until well blended and creamy.
2. Season with a pinch of salt and pepper. Taste then adjust with additional lemon
juice, salt, and pepper. For the best flavor, cover and store in the refrigerator
for at least 30 minutes.
3. Keep, tightly covered, in the refrigerator for one week.
 MASHED POTATO

Ingredients:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

Preparation:
1. Bring a pot of salted water to a boil. Add
potatoes and cook until tender but still firm, about 15 minutes; drain.
2. In a small saucepan heat butter and milk over low heat until butter is melted.
Using a potato masher or electric beater, slowly blend milk mixture into
potatoes until smooth and creamy. Season with salt and pepper to taste.

BUTTERED VEGETABLES

Ingredients:
4 cloves Garlic
3tbsp Butter
0.75 Cup Carrot
0.75 cup Raw Green Soybean
0.75 cup Broccoli Florets
0.75 cup Cauliflower
0.75 cup Corn Grain
12 pcs Quail Egg
Salt and pepper to taste
Preparation:
1. Sauté garlic in butter until golden brown.
2. Add carrots, green beans, broccoli, cauliflower, and corn. Season with salt and
pepper to taste. Cook for 2 minutes.
3. Add quail eggs. Transfer on a serving plate and serve immediately.

PICKLED VEGETABLE

Ingredients:
Vegetables of choice
Vinegar
Water
Salt
Sugar

Preparation:
Preparing Vegetables for Pickling:
Thinly slice: cucumbers, summer , ginger, red onion
Cut into spears: carrots, cucumbers
Peel: carrots
Blanch: green beans (optional, but helps preserve their color)

Direction:
1. Add veggies of choice to a glass jar.
2. Add spices (optional)
3. Heat vinegar of choice and (for some recipes) water in a saucepan
4. Add sugar and salt and stir to dissolve
5. Pour over veggies, making sure to completely submerge them in the vinegar
mixture (*with cucumbers, we recommend cooling the brine first to keep the
cucumbers crisper)
6. Allow to marinate for at least 1 hour (or longer for more intense flavor)
 CHORIZO

Ingredients:
1.2 kilograms ground pork
1 tablespoon coarse salt
½ teaspoon Prague powder #1
1 teaspoon sodium phosphate
¼ cup cold water
¼ cup TVP (Textured Vegetable
Protein)
1 tablespoon Isolate
½ teaspoon Carrageenan
2 tablespoon sugar
6 tablespoon garlic, minced
2 tablespoon paprika (for color)
3 tablespoon Anise Wine/Anisado
Wine
1 tablespoon ground black pepper
2 tablespoon pineapple juice
½ teaspoon meat enhancer
(optional)

Preparation:
1. In a large bowl that can fit inside your fridge, combine salt, Prague powder,
phosphate, Anise liquor, and water.

Add the Textured Vegetable Protein, Isolate, and Carrageenan.

2. Next, add-in ground pork, sugar, garlic, paprika, ground black pepper,
pineapple juice, and meat enhancer. Mix thoroughly with a large spoon or use
plastic gloves to combine it well with hands.
3. Let it marinate in the refrigerator not more than 12 hours. (Note: Make sure to
list down the time, because mixture will turn sour if marinated for more than
the prescribed time in the recipe).
4. Wrapping Longganisa:
Shape it in small round longganisa and wrap each longganisa. It is best to use
sausage casings But if its not available, you can just shape the mixture over a
wax or parchment paper.
 LONGANISA

Ingredients:
1/3 kilo pork, use lean ground pork
1/3 cup brown sugar
1 table spoon rock salt
1 table spoon worcestershire sauce
3 tablespoons soy sauce
3 tablespoons garlic, minced
1/2 teaspoon black pepper
oil, for frying

Preparation:
1. Mix all the ingredients together. Set aside
in the refrigerator for at least one hour.
2. Roll a small amount of the pork mixture (about 1 1/2 tablespoons) into a log
and cover well with a small piece of wax paper. Repeat with remaining pork
mixture. Store in the freezer for 3 hours or until ready to cook.
3. When ready to cook, heat oil in a wok or frying pan. Unwrap the longganisa
and fry in batches in hot oil until fully cooked.
Tip: Homemade longganisa can be stored in the freezer for up to a month. Just
remember to keep it in a resealable freezer bag or an airtight plastic container.
 BANANA CAKE

Ingredients:
1 1/2 cups mashed ripe bananas
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened

Preparation:
1. Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
2. In a small bowl, mix mashed bananas with the lemon juice; set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar
until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2
teaspoons of vanilla.
5. Beat in the flour mixture alternately with the buttermilk until just combined.
Stir in mashed bananas.
6. Pour batter into prepared pan and bake in preheated oven for 60-75 minutes,
or until toothpick inserted in center comes out clean. This could take longer
than 75 minutes depending on your oven.
7. Remove from oven and place directly into the freezer for 45 minutes. This will
make the cake extremely moist.
8. For the frosting, cream the butter and cream cheese until smooth. Add in 1
teaspoon vanilla and mix until incorporated.
9. Add powdered sugar and beat on low speed until combined, then on high speed
until frosting is smooth.
10. Spread on cooled cake and devour!
 CARROT CAKE

Ingredients:
1 2/3 cup avocado oil (or vegetable
oil, or any mild-flavored oil)
1 cup granulated sugar
1 cup packed brown sugar
6 eggs
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons fine sea salt
teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pound finely-grated* fresh carrots

Cream Cheese frosting ingredients:

3 (8-ounce) bricks cream cheese, room temperature
1 cup (2 sticks) salted butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
6 cups powdered sugar (or more, if needed to thicken)

Preparation:
1. Preheat oven to 350°F. Grease and flour three 8-inch round baking pans. (Or
to save a step, you can coat them with baking spray, which already contains
flour.)
2. In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar
until combined and smooth. Add in the eggs and vanilla, and whisk until
smooth.
3. In a separate bowl, whisk together the remaining dry ingredients (flour,
cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until
combined. Gradually add the dry ingredient mixture into the egg mixture, and
stir until smooth. Fold in the grated carrots and stir until combined. If you
would like to add nuts and/or raisins, stir them in at this time as well.
4. Portion the batter evenly into the prepared baking pans. Bake for 25-30
minutes, or until a toothpick inserted in the middle of the cakes comes out
clean. Transfer the baking pans to a wire cooling rack and let the cakes cool
until they reach room temperature.
5. Meanwhile, to make the cream cheese frosting, combine the cream cheese,
butter and vanilla in a large mixing bowl and stir until combined and smooth.
(You can either do this with a spatula, or with a hand or stand mixer.) Gradually
stir in the powdered sugar and mix until it is completely combined. You want
the frosting to be pretty firm for a 3-layer cake, so add more/less powdered
sugar as needed to reach the correct consistency.
6. Once the cakes reach room temperature,* use a cake leveler or a bread knife to
slice off the rounded tops of the cakes so that they are completely flat on top.
Place the first cake on your serving platter, add a large scoop of frosting on top
of it, and spread the frosting so that it covers the cake evenly and extends a bit
over the edges. Repeat with the second and third layers of the cake. Then use
the remainder of the frosting to frost all around the side edges of the cake.
7. Once you’re ready to serve the cake, slice it up and enjoy! Or cover and
refrigerate for up to 4 days.
 JELLY ROLL

Ingredients:
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar
About 2/3 cup jelly or jamy roll

Preparation:
1. 1 Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking
parchment paper; generously grease waxed paper or foil with shortening.
2. 2 In medium bowl, beat eggs with electric mixer on high speed about 5 minutes
or until very thick and lemon colored. Gradually beat in granulated sugar. Beat
in water and vanilla on low speed. Gradually add flour, baking powder and salt,
beating just until batter is smooth. Pour into pan, spreading to corners.
3. 3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from sides of pan and turn upside down onto towel
generously sprinkled with powdered sugar. Carefully remove paper. Trim off
stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel
from narrow end. Cool on cooling rack at least 30 minutes.
4. 4 Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread
over cake. Roll up cake. Sprinkle with powdered sugar.
 CHIFFON CAKE

Ingredients:
2-1/2 cups cake flour, sifted
3 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 cup oil (vegetable oil or corn oil)
7 egg yolks, at room temperature
1 tsp. vanilla
3/4 cup cold water
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar

Preparation:
1. Preheat oven to 350°F. Prepare 10-inch
ungreased tube pan.
2. Sift together the flour, sugar, baking powder and salt in a bowl.
3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until
smooth and no lumps occur. Set aside.
4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add
the cream of tartar. Continue to beat on high until soft peaks begin to form.
Add sugar very gradually and continuously beating until meringue is glossy
and stiff.
5. Gently fold the egg yolk mixture into the meringue until well blended,
ensuring that you scrap the bottom of the bowl as you fold.
6. Pour into prepared ungreased tube pan.
7. Bake until golden and middle springs back when touched for about 45
minutes.
8. Invert onto the neck of a bottle.
9. Cool completely upside down.
 CREAM PUFF

Ingredients:
For the pastry cream filling:
1/2 cup granulated sugar
2 tablespoons corn starch - +
enough all-purpose flour to make
1/3 cup
1 pinch salt
1 cup milk
1 cup cream - at room temperature
4 egg yolks - beaten
1/2 teaspoon vanilla extract
1/2 cup cream – chilled

To finish the profiteroles (cream puffs):

1/3 cup caramelized sugar

Preparation:
1. Make the pastry shells. Preheat the oven to 400F.
2. Line a baking sheet with non-stick paper or a silicone mat.
3. Spoon the pâte à choux into a pastry bag fitted with a large round tip.
4. Pipe the pâte à choux on the lined baking sheet into rounds about 1 and 1/2
inches in diameter. Position the rounds at least two inches apart.
5. Bake the pastry shells at 400F for 20 minutes. Lower the heat to 375F and
continue baking for another five to ten minutes, or until the pastry shells are
dry to the touch and makes a hollow sound when tapped with the fingertip.
6. Transfer the pastry shells to a rack to cool.
7. While the pastry shells are in the oven, make the custard. In a pan, mix
together the sugar, starch-flour mixture, salt, milk and one cup cream. Stir
until smooth. Cook over medium heat, stirring constantly, until thickened. Off
the heat, stir in the vanilla extract.
8. Pour half of the flour mixture into the beaten egg yolks, mixing to incorporate.
9. Pour the egg yolk mixture into the pan, stir well, and continue cooking for
about 10 minutes, stirring and scraping the bottom constantly, until the
mixture is thick and coats the back of a spoon.
10. Transfer the custard to a bowl and lay a sheet of cling film directly on the
surface to prevent skin from forming. Cool to room temperature then chill in
the fridge until needed.
11. Using a wire whisk or an electric mixer, whip the half cup of chilled cream
until soft peaks form.
12. Make the pastry cream filling. Take the chilled custard out of the fridge and
fold in the whipped cream. Spoon the mixture into a piping bag fitted with a
small round tip.
13. Using a small pointed knife, poke a hole on the side of each cooled pastry
shell.
14. Pipe the pastry cream filling into the pastry shell by inserting the round tip
into the hole and pressing the piping bag. Do not overfill the pastry shells.
You'll know you've overfilled them if the filling oozes out of the hole.
15. Arrange the filling pastry shells on a silicone mat (a rack is an even better
idea). Spoon the caramelized sugar over them and leave to set.
16. Serve the profiteroles (cream puffs) immediately or chill in the fridge in a
covered container before serving.
 SOFT ROLL BREAD

Ingredints:
cup (240ml) whole milk, warmed to
about 110°F
2 and 1/4 teaspoons Red Star Platinum yeast (1
standard packet)
2 Tablespoons granulated sugar, divided
1 large egg
1/4 cup (60g) unsalted butter, softened to room
temperature and cut into 4 pieces
1 teaspoon salt
3 cups (375g) all-purpose flour or bread flour
(spoon & leveled)*
optional topping: 2 Tablespoons melted
unsalted butter mixed with 1 Tablespoon honey

Preparation:
1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar
together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes.
*If you do not own a stand mixer, you can do this in a large mixing bowl and
in the next step, mix the dough together with a large wooden spoon/rubber
spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky
dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden
spoon or rubber spatula is a better choice.*
2. Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook
or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the
sides of the bowl with a rubber spatula, then add the remaining flour. Beat on
medium speed until the dough comes together and pulls away from the sides
of the bowl, about 2 minutes. If the dough seems too wet to a point where
kneading (next step) would be impossible, beat in more flour 1 Tablespoon at
a time until you have a workable dough, similar to the photos and video
above. Dough should be soft and a little sticky, but still manageable to knead
with lightly floured hands.
3. Knead the dough: Keep the dough in the mixer and beat for an additional 2
minutes or knead by hand on a lightly floured surface for 2 minutes. (See
video tutorial above if you need a visual of kneading dough by hand.)
 4. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the
dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with
aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise
in a relatively warm environment for 1-2 hours or until double in size. (I
always let it rise on the counter. Takes about 2 hours. For a tiny reduction in
rise time, see my answer to Where Should Dough Rise? in my Baking with
Yeast Guide.)
5. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans.
You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
6. Shape the rolls: When the dough is ready, punch it down to release the air.
Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be
perfect!) Shape each piece into a smooth ball. I do this entirely in my hands
and you can watch in the video tutorial above. Arrange in prepared baking
pan.
7. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean
kitchen towel. Allow to rise until puffy, about 1 hour.
8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s
best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
9. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating
the pan halfway through. If you notice the tops browning too quickly, loosely
tent the pan with aluminum foil. Remove from the oven, brush with optional
honey butter topping, and allow rolls to cool for a few minutes before serving.
10. Cover leftover rolls tightly and store at room temperature for 2-3 days or in
the refrigerator for up to 1 week.

Notes:
• Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a
greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen,
the dough balls won’t stick together anymore and you can place them in a
freezer bag if needed. On the day you serve them, arrange the dough balls in a
greased baking pan, cover tightly, then let them thaw and rise for about 4-5
hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them
to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at
room temperature, then reheat as desired. If reheating the whole pan, lightly
cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
• Overnight Instructions: Prepare the recipe through step 6. Cover the shaped
rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you
need them the next day, remove the rolls from the refrigerator, keep covered,
and allow to rise on the counter for about 1-2 hours before baking.
Alternatively, you can let the dough have its 1st rise in the refrigerator
overnight. Cover the dough tightly and place in the refrigerator for up to about
 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2
more hours. Continue with step 5.
• Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I
find they brown a little too quickly in metal. As long as you bake the rolls on a
lower oven rack and keep your eye on them, any pan is great.
• Yeast: Red Star Platinum yeast is an instant yeast. You can use Red Star Yeast
active dry yeast instead. Rise times will be slightly longer using active dry
yeast. Reference my Baking with Yeast Guide for answers to common yeast
FAQs.
• Flour: You can use all-purpose flour or bread flour. All-purpose flour is
convenient for most, but bread flour produces chewier dinner rolls. The rolls are
still soft and fluffy no matter which you use. Either flour is fine and there are no
other changes to the recipe if you use one or the other.
 SWISS BUTTERCREAM ICING

Ingredients:
6 large egg whites (approximately 230g)
2 cups (400g) granulated sugar
1 and 1/2 cups (3 sticks; 350g) unsalted
butter,
softened but still cool and cut into Tbsp
size pieces (*see note*)
2 teaspoons pure vanilla extract
1/8 teaspoon salt

Preparation:
1. Separate the eggs: If you haven’t done so
yet, separate the eggs first. Separate 1 egg
white in a small bowl, then place the egg white
in your heatproof mixing bowl. Repeat with
the remaining egg whites. This way, if a yolk
breaks in one of them, you don’t waste the whole batch.
2. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with
just two inches of simmering water over medium heat. Do not let the bottom
of the egg whites bowl touch the water. Whisk the whites and sugar constantly
until sugar is dissolved and mixture has thinned out, about 4 minutes. The
mixture will be thick and tacky at first, then thin out and be frothy white on
top. To test that it’s ready, you can use your finger or an instant read
thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and
rub the mixture between your thumb and finger. You shouldn’t feel any sugar
granules. If using a thermometer, the temperature should read 160°F (71°C).
3. No need to let it cool down to start this next step– it’s important to begin
mixing while it is still warm. Transfer mixture to the bowl of a stand mixer
fitted with a whisk attachment (if you aren’t already using the metal bowl that
comes with it). You can use a hand mixer instead, but this step takes awhile
and your arm tires quickly. On medium-high speed, beat the mixture until
stiff glossy peaks form and the meringue is no longer warm to the touch, at
least 10-15 minutes. On particularly humid days, this has taken me up to 17-18
minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–
 uncovered–in the refrigerator for 10 minutes, then return to the mixer and
continue beating until stiff peaks form. (This has always worked for me when
it’s taking forever to reach stiff peaks.)
4. If the bowl and meringue still feel warm, wait until both cool to room
temperature (around 70°F (21°C)) before adding the butter in the next step.
Feel free to place it in the refrigerator. A warm bowl and meringue will melt
the butter.
5. Switch the stand mixer to the paddle attachment. On medium-high speed, add
the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before
adding the next Tablespoon. After all the butter has been added, turn the
mixer down to medium speed and fully beat in the vanilla and salt, about 30
seconds.
6. Your Swiss meringue buttercream should be thick, creamy, and silky smooth
and is ready to use on any cake, cupcake, or other confection.
7. Too Thick or Too Thin: If your meringue has separated, curdled, or is too
thick at any point after you mix in all of the butter, place the mixture in your
heat-proof bowl back over a pot of 2 inches of simmering water. Without
stirring, let the edges of the meringue warm up and become liquid (the center
of the meringue will still be solid), about 1-2 minutes. Remove from heat and
return to the mixer. Beat meringue on low speed for 30 seconds, then switch
to medium-high speed and beat until smooth, about 2 minutes. Works every
time. If your mixture has become too thin and soupy after you add the butter,
place the entire bowl in the refrigerator (covered or uncovered, doesn’t
matter) for 20 minutes to cool down, then return it to the mixer and beat on
medium-high speed until thickened. Any longer than this will solidify the
butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in
the refrigerator for longer before re-whipping again. More troubleshooting
tips in the post above.

Notes:
• Make-Ahead, Storing, & Freezing Instructions: Swiss meringue buttercream is
great left covered at room temperature for 1-2 days, but after that, refrigerate it
for up to 5 days or freeze up to 3 months. If freezing, store in an airtight
container, then thaw it at room temperature on the counter. Once completely at
room temperature, about 72°F (22°C), place into the bowl of your stand mixer
fitted with a paddle attachment and beat for 2-3 minutes until creamy again. If
it separates or curdles, see step 8.
• Yield: This recipe yields about 5 cups of frosting, which is enough to fill and
frost a two layer 9-inch cake with a generous amount, to fill and frost a three
layer 9-inch cake with just enough frosting, to lightly frost 2 dozen cupcakes, to
heavily frost 1 dozen cupcakes (I had just enough for the huge swirls on 12 of the
pictured cupcakes), or a 9×13 inch sheet cake (with some frosting leftover).
• Egg Whites: For best success, I recommend using fresh eggs instead of carton
egg whites. Here are all my recipes using leftover egg yolks. Eggs separate
much easier when they’re cold. Separate the egg whites one at a time and place
the egg white into a large heat-proof mixing bowl (or a double boiler or the
metal mixing bowl from your stand mixer) before separating the next. This
way, if a yolk breaks in one of them, you don’t waste the whole batch.
• There’s almost always a way to fix “ruined” Swiss Meringue Buttercream and it
usually has to do with temperature. See step 8 as well as my troubleshooting
tips in the post above.
• Butter: This buttercream will thin out and become liquid-y if the butter is too
warm. Make sure you’re using butter that is slightly cooler than proper room
temperature butter. Remove butter from the refrigerator and set it out for just
30-40 minutes before you need to add it to the meringue. Sometimes meringue
takes longer than usual or it needs a break (see Troubleshooting above) and in
that case, you should place the butter back into the refrigerator for a few
minutes so it doesn’t get too warm sitting out. The butter should be cool to the
touch. For accuracy, I recommend using an instant read thermometer. Butter
should be 60°F (16°C).
• Flavors & Colors: For flavor ideas including chocolate, see my Can I add
flavors? FAQ above. For coloring, it’s best to tint this frosting with gel food
coloring so you aren’t adding a lot of extra liquid. Beat food coloring into the
frosting on low speed after you add the vanilla extract and salt.
• Half or Larger Batch: You can halve this recipe. The egg white/sugar mixture
won’t take as long to cook and the meringue won’t take as long to reach stiff
peaks. I do not recommend making larger batches at a time because it will
quickly overcrowd and wear out your mixer. If you need more batches, make
them all separately.