1 1/2 tsp salt (canning salt if you plan on canning this)
2 1/4 cups Balsamic Vinegar (I use organic)
3 1/2 - 4 cups brown sugar (I use homemade)
Saute' onions in melted butter and caramelize them cooking them appx. 1 hour and 15 min.
Add vinegar and brown sugar.
Return to boil and cook for an additional 15-20 min until thickened.
Store this in your refrigerator, freezer, or you may choose to water bath or pressure can it.
Due to the high amount of vinegar and sugar, this recipe can be water bath canned
TO WATER BATH CAN
Process: 10min. Turn off heat and allow to sit in canner an additional 5 min.
Remove from canner.
Makes appx 12 half pints OR 6 pint jars.
Half pints and Pints have the same processing time.
DISCLAIMER: The USDA has not conducted any studies to determine if home canning butter is safe. Please use your own judgement to determine if this process is right for your family.
I canned this recipe, you do NOT have to..... if you do not can or if you do not feel comfortable canning this recipe because it does contain butter you can make it and simply place it in your fridge or freezer. According to the National Center for Food Preservation, "normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar." http://nchfp.uga.edu/questions/FAQ_canning.html#33
These rustic and crusty little rolls are sweet and perfect as a side roll to any dinner! My boys absolutely LOVE these. They are teen tested and approved! hahaha Serve them with plain butter OR cinnamon honey butter.
Scroll past the photo’s for the printable recipe! 😀
After 1st rise, push out all the air in your dough, and shape it into a log.
With a dough cutter OR a knife begin to cut dough.
Cut 16 even pieces.
Place onto a tray and spray with non-stick spray to prevent dough from drying out.
Snip tops using a sharp pair of kitchen shears.
Cover with a warm, damp cotton gauze towel and allow to rise an additional 30 minutes.
I put my tray on the warm stove top while my oven in pre-heating.
After 2nd rise, bast easy roll with egg wash and add poppy or sesame seeds if desire.
Bake appx. 20 min until golden brown.
Remove from tray and place onto cooling racks.
This one is sliced with a pat of butter inside.
Teen tested and approved. haha
Plated and on the dinner table.
I served this with pork tenderloin in pork gravy over country egg noodles and a side of honey glazed carrots.
Rustic & Crusty Honey Sweet Rolls
These rustic and crusty little rolls are sweet and perfect as a side roll to any dinner! My boys absolutely LOVE these. They are teen tested and approved! Serve them with plain butter OR cinnamon honey butter.
Ingredients: 1 1/2 cups ketchup, preferably organic 2 cup dark brown sugar 1/2 cup molasses 1/4 cup pineapple juice (or you can sub apple cider vinegar) 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 teaspoons smoked paprika 1 teaspoon granulated garlic
1 teaspoon granulated onion 1/4-1/2 teaspoon cayenne pepper (ONLY if you want heat) 1 1/2 teaspoons salt 1 teaspoon pepper 1 tablespoons liquid smoke
2 tbs apple cider vinegar 1/8 cold water mixed with 1 tablespoon corn starch (optional) ONLY if you need to thicken up your sauce!
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. TASTE!!!! Adjust spices where needed. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
I stored mine in a large Mason jar. The boys LOVED it!!!!
This sauce can be canned… 1/4″ headspace. Process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts. If you are using a pressure canner, process the sauce for 20 minutes for pint jars and 25 minutes for quarts, at a pressure of 10 or adjust poundage for the area you live in.