Wednesday, June 24, 2009

Butter Dips

Well, my husband has decided he's going on a diet and getting back in shape. Typically I'd be dieting with him, but that's pretty much out of the question with my little turkey in the oven. He requested a nice healthy salad for dinner the other night and of course I delivered with pleasure, because I do enjoy a fresh salad. But, what to make with it? Well I knew just what I wanted - butter dips.

This is a seriously delicious and unique bread recipe. Not at ALL healthy, but I didn't tell my hubby that! Hey, the pregnant girl needs to indulge just a little.

These are really quite easy to mix up and get on the table. They're called butter dips because they're little squares that are literally dipped in butter. The butter is melted in your 8x8 pan, and then you drop in the squares of dough, turning them over to coat them really well with the butter. It all gets sucked right in while baking and makes it so moist and flavorful.

I'm including the original recipe below, but just a few things to note as you're baking: the recipe states to bake for 25 to 30 minutes, however I've found that when I let them go a full 25 minutes they're just a tad bit overdone. Start checking them a few minutes early - around minute 22 just to make sure they're not getting too brown. Sometimes I can't fit all of the squares into the pan if I've rolled them too thin. Don't be afraid to squish them all in together - they're still really easy to break apart after baking. They're really great when served with soups and salads.

Butter Dips
(from Chow Times)

2 1/2 cups all purpose flour
1 tablespoon sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup grated sharp cheddar cheese
3 green onions, finely chopped
1 cup 2% milk
1/2 cup butter

1. Sift dry ingredients together in a large bowl. Stir in cheese and green onions. Add milk and stir slowly with a fork until dough clings together.

2. Turn the dough onto a floured board, coat the dough with flour and knead lightly about 10 times. Roll the dough out to about 1/2 inch thick. Cut into 1-inch squares.

3. Melt butter in a 450°F degree oven in a 8×8 square baking pan. Coat all the sides of the squares in the melted butter. Bake in same pan for 25 to 30 minutes. After baking, flip the little buns over in the pan to coat the top with any remaining butter. Pull apart and serve with soup, chili, salad or a casserole dish.


Maria said...

Never heard of butter dips! Very fun and tasty!

Heather said...

whoa! those look so good!!

Krystal said...

Ooh, that sounds tasty! Like a buttery monkey bread :)

Tammy said...

I made these a while back, too, and thought they were fabulous. Yours look delicious.

La Table De Nana said...

Such pretties..I will have to try!

Anonymous said...

I'm going to make a confession right here and now. You call anything "butter dips" and I'll eat it. I don't really care what's in it. You had me at butter. And dips. (Lucky for me, then, that this recipe is right up my baker's alley!)

Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


test it comm said...

This butter dipped bread looks and sounds so good!

Caroline said...

Wow! Like "adult monkey bread" or "savory monkey bread". Those look great!!

Anonymous said...

I grew up eating butter dips, no cheese though, my mom made them from her Betty Crocker Cook book, 1969 edition. (which I now own)My family loves them as well.. so well that I always double up the batch and never have a leftover. They are great with chili!

Ziho said...

It looks delicious, I think it would be great with soup!

I have to try this...