non-vegetariannut-free
midwest
Beef Pasties
Homestyle beef & vegetable pasties, perfectly spiced for a hearty, energy-giving meal!
40 min
1071 cal
38gProtein
87gCarbs
64gFat
1Recipes
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Creamy wild rice soup, a soul-satisfying lunch that's both gut-friendly and deliciously wholesome.
A creamy, hearty soup packed with tender chicken, nutty wild rice, and a classic mirepoix of carrots, celery, and onion. This Midwestern comfort food classic is perfect for a chilly day and comes together in about an hour.
Serving size: 1.5 cups
Cook Chicken and Rice
Sauté Aromatics
Warm, fluffy, and brushed with melted butter, these classic dinner rolls are irresistibly soft. Perfect for soaking up gravy or enjoying on their own, they make any meal feel special.
Homestyle beef & vegetable pasties, perfectly spiced for a hearty, energy-giving meal!
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Creamy wild rice soup, a soul-satisfying lunch that's both gut-friendly and deliciously wholesome.
This midwest dish is perfect for lunch. With 482.64 calories and 37.53g of protein per serving, it's a healthy, low-sodium, low-fat, muscle-gain option for your meal plan.
Create the Creamy Base
Combine and Finish
Serving size: 1 piece
In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until the mixture is foamy and smells like yeast.
Add the melted butter and egg to the yeast mixture and whisk to combine. Add 3 cups of flour and the salt. Mix with a dough hook on low speed or with a wooden spoon until a shaggy dough forms.
Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes. Add the remaining 1/2 cup of flour as needed if the dough is too sticky. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.
Form the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Gently punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 12 equal pieces (about 60-65g each). Roll each piece into a smooth, tight ball and place them in a greased 9x13 inch baking pan.
Cover the pan loosely with plastic wrap. Let the rolls rise in a warm place for another 30-45 minutes, until they are puffy and have filled the pan.
Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise. Uncover the rolls and bake for 15-20 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 190°F (88°C).
As soon as the rolls come out of the oven, brush the tops generously with the remaining 2 tablespoons of melted butter. Let them cool for a few minutes in the pan before serving warm.