Collected from the Native knowledge of our state, Utah loves fry bread. Although, in Utah, we have learned to call them scones. If you haven’t had an infamous ‘Utah scone’ you sure are missing out on one of the most versatile and simple morsel.

For the longest time, I didn’t know that there could be any other type of scone. I became a server at a small café and after serving a couple from out of state I learned very quickly after dropping off their plate with a scone the size of their head on it, and with freshly whipped honey butter. That in other states, in most of the world. This wonderful little treat is just a simple frybread.

In celebration of Native American Day, we wanted to share this infamous Utah recipe we adopted. The great thing about Utah Scones, is how many meals you can make from them. From breakfast sides to taco dinners. You can make many different dishes extra special.

Frybread Recipe

Ingredients

6 cups all-purpose flour
1 teaspoon salt
Plenty of Corn Oil to Fry It In
2 tablespoon baking powder
3 cups warm water

Directions

Stir your flour, baking powder, and salt together in a glass mixing bowl.
Then, add warm water and stir into dough.
Knead the dough on floured wax paper.
Flatten the dough into palm-size pieces.
Fry the dough in hot oil (about 350 degrees) for 3 minutes, until it is golden brown.

Fry Bread – ‘Utah Scone’

INGREDIENTS

6 cups of all purpose flour
1 tsp salt
Corn Oil to Fry it in
2 tablespoon baking powder
3 cups of warm water

INSTRUCTIONS

Stir your flour, baking powder, and salt together in a glass mixing bowl.
Then, add warm water and stir into dough.
Knead the dough on floured wax paper.
Flatten the dough into palm-size pieces.
Fry the dough in hot oil (about 350 degrees) for 3 minutes, until it is golden brown.

We are always adding something new and fun. Check out our other recipes, tips, and tricks on our blog page. You’re sure to find your new favorite recipe that you can’t stop making. We’d love to hear how your recipes come out!

I love summer and I love food that tells a story and makes memories. This recipe is just that. Summers are filled with friends, family, and laughter. I remember so many summer Saturday late afternoon/evening get togethers with buffets of food. Kids splashing in the pool, fresh cold lemonade, and great music. Of course this was all pre-Covid. Now that we can have get togethers again, it’s time to make memories during the beautiful days of summer. A pot of delicious pulled pork or chicken salad pair wonderfully with these rolls.

What I especially love about them is the presentation. No basket with a napkin, these are baked in a beautiful 14 inch Camp Chef Skillet and served in the skillet on a cooling rack and they are pull apart rolls. The flavor is amazing and the size would be similar to a dollar size roll. Another favorite about this recipe is that I design the flour combination and the topping that I put on top of the rolls. I also love the ease of this recipe. The dough rises in the multi-use cooker under the yogurt setting. Fluffy and full of flavor. It’s hard to eat only one.

For those of you that know me, my husband works out of town and I send him pictures of all of the foods for my posts. He passes these pictures on and these rolls have been a winner. I hope you enjoy them as much as my family has. These rolls would also be perfect for breakfast sausage and egg sandwiches while camping. Short on any of the items for these rolls, head on over to Kitchen Kneads and they will help you find all that you need. Enjoy the Summer!!

Summer Skillet Wheat and Honey Rolls

• 1 cup Greek Yogurt whey, buttermilk, or milk
• ½ cup Greek yogurt
• ¼ cup olive oil
• ¼ cup honey
• ¾ cup whole wheat flour (I used malted whole wheat flour)
• ¼ cup plain toasted wheat germ
• 1 package instant yeast – I use 1 T. SAF Instant (red package)
• 2 ¾ – 3 ¼ cups flour – (This is where the creativity begins, but remember 70% of the flour blend needs to be high gluten flours. I like to use spelt, hard white wheat, or red hard wheat. For the 30% , I like to use soft white wheat, or barley flour)
• 1 ½ teaspoons real salt (I use Redmond salt)
• ½ baking soda
• Cooking spray
• 1 egg white beaten with 2 teaspoons water
• Everything Bagel topping

Instructions:

1. Whisk together the whey, buttermilk, or milk with the yogurt in a small saucepan until smooth. Cook over medium-low to 100 to 110 F degrees. Remove from heat; stir in the oil and honey. Combine the whole-wheat flour, wheat germ, and yeast in the bowl of a heavy-duty electric mixer fitted with the dough hook attachment. Add the whey/yogurt mixture and beat at medium speed for 2 minutes.
2. Combine 2 ¾ cups of the flour blend, the salt, and baking soda in medium bowl. Add to the whole wheat flour mixture. Beat at low speed for 8 minutes or until the dough is smooth and elastic, adding additional flour only of needed. Shape the dough into a ball with oiled hands.
3. Coat the inner pot of a 6-quart multi-use cooker with cooking spray. Place the dough in the pot; coat dough with cooking spray. Lock the lid, turn Pressure Valve to “Venting.” Press YOGURT (Less) and set timer for 1 hour. Check to see if dough has doubled. Punch down the dough and divide into 24 balls using your kitchen scale. Shape each ball of dough into a perfect circle and place in a cast iron skillet that has been oiled and dusted with cornmeal.
4. Cover and let rise to doubled in size. Brush the rolls with the egg white and water mixture and sprinkle with the Everything Bagel Blend (see recipe below)
5. Rolls should double in size with in 30-45 minutes. While rolls are rising, preheat oven to 375 F degrees.
6. Bake at 375 F. for 15-17 minutes or until golden brown, shielding tops with foil if necessary during last 2 minutes to prevent overbrowning. Serve in pan. (Be careful not to touch the pan, it will be hot.) Enjoy these rolls are beautiful and delicious.
Everything Bagel Blend
• ¼ cup sesame seeds
• ¼ cup poppy seeds
• 3T. dried onion flakes
• 3T. dried garlic flakes
• 2 T. coarse sea salt (I used Redmond Coarse Salt)
Mix all together and store in a sealed glass container. Use within 2 months.

Sources: Instant Pot, Instantly Delicious, Taste of Home Cast Iron Cookbook, Food Network

Living in Utah, the melting snow shows signs of spring on the ground. As I walk in my neighborhood, I see neighbors cleaning up their yards and lawnmowers firing up for the first smell of cut grass.

As my walk continues and I round the corner to my house, I smile. My lawn is filled with spring and no lawnmower. My yard, and I am very proud of it, is filled with dandelions. Some may feel sorry for me and even leave me notes to help mow. I kindly tell them thank you and wish them a good day. I love my dandelions.

Last year, my friend, Dawn Mikesell posted a blog on the Kitchen Kneads blog about dandelion jelly, and that started my journey with dandelions. Dandelions are, yes, edible — the flower, the leaves, and the root are loaded with vitamins, minerals and fiber.

Dandelions Greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and K. They also contain vitamin E, folate and small amounts of several minerals including iron, calcium, magnesium, and potassium. One cup of chopped, raw dandelion greens has 25 calories, 1.5 grams protein, 1.9 grams of fiber, and 0.4 grams sugar.

The root of the dandelion is rich in the carbohydrate inulin, which is a type of soluble fiber found in plants that supports the growth and maintenance of a healthy bacteria flora in your intestinal tract. They also contain powerful antioxidants, which may explain why this plant has such broad applications for health.

Dandelions contain high levels of the antioxidant beta-carotene, which is known to provide strong protection against cellular damage and oxidative stress. Go to the sources listed below and learn even more about the health properties of this hidden gem.

Now that you have realized that there is a hidden gem in this weed that most people do all in their power to rid their yards of, perhaps you like me, will smile and enjoy every day of dandelion season.

I have so many wonderful recipes, so I want to share dandelion flower recipes with you this week and dandelion greens recipes next week. Some of you reading this blog may live in areas that the yellow carpet of dandelions is turning to white fluff. Others may not have seen them yet if you live in colder areas.

I try to eat as healthy as possible so I did not attempt the deep-fried blossoms. There is a blogger in Montana, homespunseasonalliving.com who has a wonderful 22-page cookbook on dandelion recipes.

I am going to attempt a cookie that I make that is healthy and add blossoms, but today I give you bread recipes to pair with the delicious jelly. Kitchen Kneads may not be able to supply your dandelions, but all for the remaining ingredients, stop in and stock up for your delicious dandelion creations.

Dandelion Muffins

• 1 cup bread flour
• ¾ cup artisan flour
• ¼ cup barley flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/3 cup honey
• 2 large eggs
• ½ cup coconut oil, melted
• ½ cup Dandelion Petals (about ½ ounce)

Instructions:

1. Preheat oven to 375 degrees F. Grease a muffin tin or small loaf pans.
2. Whisk together the flour, baking powder, and baking soda in a large bowl. Set aside.
3. Whisk together the honey, milk, eggs, and coconut oil until well blended.
4. Pour the wet ingredients into the dry and mix well.
5. Fold in the dandelion petals.
6. Divide the batter equally between 12 muffin cups or 6 muffin cups and 1 small loaf pan. Fill 2/3 full.
7. Bake in preheated oven for 15 minutes. An inserted toothpick will come out clean and the edges will be browned.
8. Cool in pan for 5 minutes.
9. Remove from pan and allow to cool on wire racks.

Options: I made two batches of these. One just like the recipe and in the other batch I added 1 tablespoon of lavender buds. Both versions are delicious. These muffins are delicious, moist and beautiful. For one batch I also made 6 muffins and 1 small loaf.

*****

Dandelion Bread

• 1 cup bread flour
• 1 cup hard red wheat flour
• 2 teaspoons baking powder
• ½ teaspoon real salt
• 1 cup dandelion flowers
• ¼ cup coconut oil
• 4 tablespoons honey
• 1 egg
• 1 ½ cups milk

Instructions:

1. Combine dry ingredients in a large bowl including petals and make sure to separate clumps of petals.
2. In a separate bowl mix together milk, honey, oil, and beat in egg.
3. Add liquid to dry mixture. Batter should be fairly wet and lumpy.
4. Pour into greased bread pan.
5. Bake at 400 degrees F for 25-30 minutes or until done. An inserted toothpick should come out clean.

This bread is delicious. I really like to toast this and use the dandelion jelly.

On a previous blog, I made bread in a bag. Use that same recipe and add 1 cup dandelion flowers and 1 tablespoon lavender flowers. This is a great yeasted bread that I used with dandelion pesto and homemade cheese and fresh chicken pieces. This is the most delicious toasted sandwich.

Try these recipes and enjoy dandelions in a whole new light. You will have a yard like mine before you know it. Watch for next week’s blog for a great recipe with dandelion greens.

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