Sweet Potato Dinner Rolls

sweet potato rolls

Thanks Giving is only weeks away! Every year I scramble to get everything ready in time. This year I am planning early and having a stress free holiday. What kind of holiday person are you? Christmas decorations before or after Thanks Giving?

sweet potato rolls

Usually we wait until the weekend after Thanks Giving, but this year we were planning out our decorations and ended up putting half of them up already. We are currently half red buffalo plaid an half white pumpkins. It takes us so long to put up the decorations I just want to make sure we have a full month to enjoy them!

sweet potato rolls

Now back to these sweet potato rolls. Patrick hates all things sweet potato and these are his favorite dinner rolls I have ever made. I have yet to tell him what they are made with … oops!

They always turn out so perfectly sweet and fluffy. This time I made a cinnamon honey butter that paired so well with them. Usually I make this dough in my bread machine, but this time I used the dough hook on my kitchen aid. The dough came together in minutes!

sweet potato rolls

Sweet Potato Dinner Rolls
Recipe Type: Bread
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Light and airy sweet potato dinner rolls.
  • 2 medium roasted sweet potatoes
  • 1 tsp of salt
  • 4 tbsp of melted butter cooled
  • 1 packet of dry active yeast
  • 1/2 cup of very warm water
  • 2 eggs room temp
  • 4 tbsp of sugar
  • 1 tsp of honey
  • 3 1/2 cups of flour sifted
  • oil for proofing
  1. Roast two sweet potatoes and let them cool
  2. In a mixing bowl add the dry yeast, the sugar, and the water
  3. Let sit for 5 minutes until the yeast bubbles
  4. Add in the honey and the eggs
  5. Pour over the cooled butter and scoop out the inside of the sweet potatoes
  6. Mix on low with the dough hook
  7. Sprinkle in the salt and start adding the flour 1/2 cup at a time
  8. Once the flour is all added in roll into a ball
  9. Pour a little oil over the time of the dough and cover with plastic wrap
  10. Let rest for 30 minutes
  11. Preheat the oven to 400 degrees
  12. I like to use a brownie pan to cook the rolls in so they are touching
  13. Roll the dough into uniform size balls and place in a greased pan
  14. Cover and let rise another 30 minutes
  15. Bake until the tops are golden brown

sweet potato rolls

If you want to try the butter just mix a tsp of cinnamon and a tsp of honey into 1/4 cup of soft butter. Spread onto a warm roll and enjoy!


Continue Reading

Brown Sugar Raisin Bagels

brown sugar raisin bagels

brown sugar raisin bagels

It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!

March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.

Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.

brown sugar raisin bagels

We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because  I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.

brown sugar raisin bagels

I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!

Brown Sugar Raisin Bagels (Bread Machine)
Recipe Type: Bagels
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 6
Chewy bagels with crisp tops and brown sugar crumble.
  • 1 egg room temp
  • 2 tbsp melted unsalted butter
  • 1 packet of active yeast
  • 1/2 tsp salt
  • 2 tbsp honey
  • 1 cup of raisins
  • 2 tbsp brown sugar
  • 3/4 cup of warm whole milk
  • 3 1/2 cups of AP flour (King Arthur is seriously the best!)
  • 1/4 cup of heavy cream
  • brown sugar to finish
  • water for boiling and 1 tsp of baking soda
  1. You can definitely make these in a mixer with a dough hook, but I am a perfectionist and I love how my bread machine is slightly warm and allows perfect rising.
  2. In a bread machine (or mixer) pour in the milk, brown sugar, and yeast
  3. Allow to sit for 10 minutes to activate the yeast
  4. Add in the honey, salt, butter and 3 cups of flour
  5. Mix for about 10 minutes and add in the raisins (or follow your machines add in timer)
  6. I use the remaining flour to add into the dough as it mixes
  7. The dough should barely have a stick to it
  8. Cut the dough into 6 or 8 pieces depending on the size you want
  9. I used 6 for large bagels
  10. Roll out then form a circle
  11. Flour lightly and let rest
  12. Boil 6 cups of water and add in the baking soda
  13. Preheat the oven to 400 degrees
  14. Dip each piece of dough into the boiling water for at least 30 seconds (The longer the chewier)
  15. Line on a baking sheet and brush the heavy cream onto each bagel
  16. Top with brown sugar
  17. Bake until golden brown about 20 minutes

brown sugar raisin bagels

Are you drooling yet? These really might be my favorite recipe to date. Brown sugar raisin bagels all the way!

Continue Reading

Buttery Soft Pretzels – Perfect For Superbowl!

Buttery Soft Pretzels

Buttery Soft Pretzels

Soft pretzel are one of my favorite go to appetizers. These come together so quickly! They are easy to freeze for later and you can customize them with all your favorite add ins! Bacon cheese pretzel anyone? Today I am sharing my super good buttery soft pretzel recipe. The simplest version perfect for any dips you might be whipping up for Super Bowl!

Buttery Soft Pretzels

Do you ever watch them make pretzels at the mall? I am always memorized by how fast they roll the dough. I know if I trying to make my pretzels that quickly I would end up smacking myself in the fast with dough! While I do not know the exact magic that goes into making those beautiful extra large mall pretzels I do know how to get pretty darn close.

Buttery Soft PretzelsThese are so easy to make then freeze before baking. Then you have all the hard work finished. You can just pop them in the oven before your event … or snack!


Buttery Soft Pretzels – Perfect For Superbowl!
Recipe Type: Appetizer, Bread
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 6-8
Soft Buttery Pretzels
  • 3 cups of Bread Flour
  • 2 eggs room temp
  • 1 stick of unsalted butter melted, divided
  • 1 tsp of salt
  • 1 packet of dry yeast
  • 1 cup of warm milk
  • 1 tsp of sugar
  • 1 tbsp of kosher salt for sprinkling
  • 1 tsp of baking soda
  • 6 cups of water for boiling
  1. In a standing mixer with a dough hook add the yeast, sugar, and warm milk.
  2. Let sit for about 5 minutes until bubbly.
  3. Add in the salt, eggs, and half of the butter.
  4. Stir on the lowest setting.
  5. Add in the flour.
  6. Turn to medium setting until dough forms into a ball.
  7. Cover in the bowl for at least 1 hour while dough rises.
  8. Preheat the oven to 400 degrees.
  9. Cut dough into 6 sections for large pretzels or 8 sections for medium pretzels.
  10. Beginning boiling water over high heat.
  11. Add in the baking soda.
  12. Roll each dough section into a long snake like shape.
  13. Tie into a knot or twist into a pretzel shape.
  14. Pinch the dough in the sections where ends meet or sections are touching so they don’t come apart while boiling.
  15. Drop the pretzels into the boiling water for about 30 seconds.
  16. Pat dry and brush with melted butter.
  17. Sprinkle on the salt.
  18. Bake for 15 minutes or until golden brown.
  19. Brush on more butter after baking if you want super rich pretzels.

These would be delish with some cheese dip! We like ours with a little warmed honey mustard.

How do you eat your soft pretzels?

Buttery Soft Pretzels

Continue Reading

Salty Olive and Cheddar Bread

cheddar olive bread

Something about fresh baked bread just gives my house such a homey feel. We do not eat a lot of bread believe it or not which is really hard on my Italian roots. My mother makes some of the greatest bread I have ever had. Growing up we always had home made yeast rolls with any special meal. While my family is not a fan of olives, I am obsessed! I love all kinds. The saltier the better. These olives I picked up from a local farmers market. Marinated in garlic, pepper, olive oil and thyme. I added the cheddar for a little creaminess and one more kick of salt.

cheddar olive bread

Since I have so much salt added to the bread I added a little extra sugar. It created the perfect balance of flavor in this yeast dough. I let the dough rise on the pan at room temperature then cut my slits into the dough. Then I allowed it to cold rise in the fridge for 30 minutes. I find that allowing the dough to rise in a colder environment gives you a much flakier crust.

cheddar olive bread

Salty Olive and Cheddar Bread
Recipe Type: Bread
Prep time:
Cook time:
Total time:
Serves: 12 slices
Sweet yeast bread packed with cheddar and olives.
  • 1 packet of dry active yeast
  • 1 cup of warm water (more hot then cold but not too hot to the touch)
  • 1 egg
  • 3 tbsp of sugar
  • 1 tbsp of salt
  • 3 1/2 cups of AP flour
  • 1/2 cup of chopped marinated olives
  • 1 tbsp of chopped garlic
  • 1 cup of shredded cheddar
  1. I used a bread maker to form my dough. You are welcome to use your hands or a standing mixture with dough hook.
  2. In the bread maker bowl I add my yeast, sugar and water. Then I let it sit for about 10 minutes until fragrant and bubbly.
  3. Add the egg.
  4. cups of flour.
  5. Adding salt last.
  6. (I don’t like my salt touching the yeast because it can start to kill the rise)
  7. I set the bread maker to the dough setting. It kneads for 10 minutes rises for 30 minutes kneads for 10 minutes then rises for 1 hour.
  8. After the dough rises for the full 1.5 hours I lay it on a floured surface and lightly flatten.
  9. Add the cheese, olives, and garlic to the center.
  10. Then fold back up into a ball.
  11. I very lightly knead the ingredients into the dough.
  12. Then form an oval loaf.
  13. Pinch and tuck the ends of the dough to prevent spreading.
  14. Let rise on the counter for 15-20 minutes.
  15. Score the top with your choice of design.
  16. I like doing 3 even cuts down the center about 1/2 inch down.
  17. Let rise in the refrigerator for 15-20 minutes (this is optional but I really love the texture it gives the crust)
  18. Preheat the oven to 400 degrees.
  19. Bake for 30 minutes or until golden brown.

This dough is a great starter for any kind of yeast loaf you want to make. You can add different cheese, herbs, chocolate, really anything you can think of!

We had this bread with soup the first night then Patrick sliced it up with fried eggs for the rest of the week.

I really hope you try this recipe! Don’t forget to tag me #kelliericecakes if you do!

cheddar olive bread


Continue Reading

Blueberry Bagels (with coconut flour and organic blueberries)

Blueberry Bagels

A few years ago one of my coworkers brought me breakfast. A breakfast that I can never forget. A giant piping hot toasted blueberry bagel overflowing with raspberry cream cheese and fresh strawberries. It was one of the best bagels I have ever eaten. The mix of berries and that perfect chewy bread make the best on the go sandwiches. I wanted to try and incorporate coconut flour to lower the gluten. Since coconut flour is know for absorbing liquid and being slightly dry I still left all purpose flour in the recipe.

blueberry bagels

These bagels are so chewy with a great sugar crust. Cinnamon and nutmeg warm up the fresh flavor of the organic blueberries. These bagels are not overly sweet so they also pair perfectly with savory sandwiches. I think they would be insanely good with bacon and eggs. Especially some delicious thick cut maple bacon.

blueberry bagels

Blueberry Bagels (with coconut flour and organic blueberries)
Recipe Type: Bagels, Bread
Prep time:
Cook time:
Total time:
Serves: 6
Sweet chewy bagels filled with fresh blueberries.
  • 1 cup of warm water
  • 1 packet of fast active yeast
  • 3 tbsp granulated sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups of all purpose flour
  • 1 cup of coconut flour (or another 1 1/2 cups of AP flour)
  • 1 cup of fresh organic blueberries
  • 1 egg
  • 1/2 cup melted butter
  • 6 cups of water for boiling
  • 1/2 cup of cinnamon and sugar for sprinkling.
  1. In a large mixing bowl mix yeast, water, and sugar.
  2. Add in butter and egg.
  3. Lightly mix.
  4. Add in the blueberries, AP flour and coconut flour.
  5. With a large wooden spoon mix lightly.
  6. Add in the nutmeg, cinnamon, and salt.
  7. Lightly knead into a ball and cover.
  8. Let rise for at least 1 hour.
  9. Preheat the oven to 350.
  10. Boil the water in a large pot.
  11. Roll the dough into 6 equal balls for large bagels.
  12. for mini bagels.
  13. Use your finger or the back of the wooden spoon to poke a hole through each ball.
  14. Boil on each side for 30 seconds.
  15. Scoop out with a slotted spoon and place on large baking sheet.
  16. Sprinkled the cinnamon sugar mixture liberally over each bagel.
  17. Bake for 20 minutes or until golden brown.

If you do not want to use coconut flour these bagels still come out great with only all purpose flour. I definitely recommend toasting these and loading them up with your favorite ingredients! Do not be intimidated by these. Once you get the hang of bagels they are so easy to make. If you have a bread maker they are even easier. Just remember the longer you boil the dough the chewier and more dense they will become.

blueberry bagels

Continue Reading

Rustic Country White Bread

rustic bread

AH, and so the love affair with my bread maker continues. I am currently working on a few grilled cheese creations for a contest now going on. The first ingredient in a perfect grilled cheese is a nice piece of crusty bread for “grilling”. I was scrolling through recipes online trying to find the ultimate grilled cheese bread.

I found myself on the King Arthur website (my favorite place for baking inspiration) and I saw the classic white bread recipe. I tweaked it a little bit to fit my needs and because I just can’t ever leave something the way it is.

The most important part of this recipe is the rising. Letting this bread rise in the refrigerator is what is going to give you the beautiful brown crust.

Rustic Country White Bread
Recipe Type: Baking, Bread
Prep time:
Cook time:
Total time:
Serves: 8
Rustic country white bread. Light and airy center with a rich crunchy crust.
  • 4 1/2 cups of AP flour
  • 2 cups of warm water
  • 1 packet of fast active yeast
  • 1 tsp salt
  • 3 tbsp sugar or honey
  1. Dump yeast, sugar and water into your mixer or bread maker.
  2. Let the yeast sit for 10 minutes until bubbling slightly.
  3. Add in the flour and slowly mix in a cup at a time with dough hook attachment.
  4. If you are using a bread mixture just add in all the flour and salt and start on dough setting.
  5. Once the dough starts to form a ball let rise at room temp for 1 -2 hours or until doubled.
  6. Flour your hands then shape your dough on a sheet pan.
  7. I chose a classic oblong shape.
  8. Let rise in the refrigerator for 1 hour.
  9. Slit the top of the bread with a knife about 5 times 1/4 inch deep or less.
  10. Let rise for another 30 minutes at room temp.
  11. Preheat the oven to 425.
  12. Place a roasting pan filled with water on the bottom rack.
  13. Put the bread on the top rack.
  14. Bake for 20-30 minutes or until deep golden brown.
  15. Adapted from King Arthur flour.

rustic bread

This bread would also be great for french toast! To store just keep in a container or plastic bag for up to a week.

Tag me if you try it!

Continue Reading

Homemade Garlic Cheese Bagels + Healthy (er) Cajun Fries

image5 (1)


I have always wanted to try making my own bagels. It just always seemed like it would be such a long process. Last week I had extra time before work so I stopped by a local bagel shop to pick up coffee and a fresh french toast bagel. Something about that smooth crispy texture with the soft bread just wins me over every time. I decided I was going to make my own savory version as soon as possible. “P” and I love breakfast sandwiches on the weekends. We were brainstorming different flavors when I remembered a smoked gouda I still had in the fridge. Then it was born- the garlic gouda bagel.


image1 (13)

The recipe is simple. If you have a bread maker then you can whip these up with only 10 minutes of hands on time.

What you need:


3 1/2 cups of bread flour

1/4 tsp fine salt

3 heaping tsp sugar

2 packs of dry active yeast

1 egg white

1 1/4 cups warm water

Shredded Smoked Gouda

Garlic Powder

Sea Salt



2 Large Russet Potatoes

Olive Oil

Sea Salt

Cajun Seasoning

How to make them:

   2 hours before you plan on serving mix together your dough. I used a bread machine on my dough setting. You can also use a mixer with dough attachment. In my bread machine I started with the sugar, water, and yeast. The warm water and sugar is going to activate your yeast. You would start this way in a mixer as well. Let the yeast sit for about 2 minutes or so. You can smell the yeast once it starts to activate. Add in your flour, egg white, and salt. I always put my salt in last because you never want it to directly touch the yeast. In a mixture you would just mix until combined, form a ball then let sit covered to rise. In the bread machine you just leave on the dough setting until it runs the cycle. My machine mixes the dough, lets it rise, kneads the dough, then lets it rise again. Your dough will have doubled by the end of two hours. Preheat your oven to 350. Drop onto a floured surface and make 6 evenly proportioned balls of dough. Let sit for 5-10 minutes. While the dough is resting bring a pot of water to a boil. I used a deep 12 inch sautee pan and it worked perfect. Poke your thumb though each ball creating a 2 inch opening. Turn your water down to a rolling simmer and drop in your dough. I did 3 at a time. It is important to only boil for 40-45 seconds. 20 on each side. Any longer and you start to get a tough exterior. They will start to firm up instantly. Place them on a baking pan and sprinkle your cheese and seasoning on each one.

image2 (1)

Bake for 25-30 minutes until the exterior is lightly golden. Put bagels on a cooling rack and turn the oven up to 425. Cut your potatoes in halves then in wedges or strips. Laying them out on your baking sheet and drizzle with olive oil. Liberally season


Bake for about 20 minutes depending on your desired crisp level.


Serve your bagels with your desired filling. We used eggs, bacon, spicy bbq sauce, tomato and cheese.


image4 (1)

  • Bagel tip- if your bagels are too hard after baking store them in a Tupperware while still warm. The steam will soften them dramatically.
Continue Reading