Friday, April 29, 2016

Bread Baking Day #82: Sweet rolls for coffee

Several weeks ago I tried out a new sweet dough, which was easy to make and versatile.  It was the perfect dough for the latest Bread Baking Day challenge.   This month's hostess is Simone from Aus der Lameng.  She invited everyone to make a sweet roll or bun that would go well with morning coffee.   

Basically, I combined the first batch of dry ingredients in a bowl, then stirred in the wet ingredients, which were at room temperature*.  I let the mixture rise for several hours, added the second round of dry ingredients, then placed the bowl in the refrigerator for an over night rest.  The next morning, I rolled out the dough, spread it with melted butter, sprinkled it with cinnamon sugar and mini cinnamon chips, formed it into a roll, then sliced it up for individual rolls. I let the rolls rise for about 40 minutes, then baked them in a 375 degree oven for between 18 and 20 minutes.  While they were barely warm, I frosted them with a maple-flavored icing.  (The brownish color comes from the flavoring.)   

My goodness, they were delicious!.  Because the dough is easy to make, having these rolls around could develop into a bad habit, especially with my morning coffee.   

Stop by Simone's website in a few days to see the variety of sweet rolls, and head over to Zorra's blog for all kinds of fun baking events.

The original recipe can be found here(A small-batch version can be found here.) 

*I didn't find it necessary to heat and cool all the liquid ingredients before combining them with the dry ingredients.  This is my standard procedure for yeast doughs.

For a savory version, have a look at my previous post.


Sunday, April 17, 2016

Bread Baking Babes: Two-for-One Special

It's time for another reveal from the Bread Baking Babes.   Because last month was unusually busy for me, I'll share two baking challenges this time.  

First up is the current challenge -- Un-cinnamon rolls.

The dough for this challenge is super easy to make and extremely versatile.  It's based off of a recipe from a well-known Oklahoman food celebrity.  I just happen to have three of her cookbooks, and upon diligent research, discovered that 1) the bread recipe appears in all three books, and 2) the recipe has evolved over the years.  Our Kitchen of the Month, Karen, of Bake My Day, has the recipe posted on her website.  

Basically, I combined the first batch of dry ingredients in a bowl, then stirred in the wet ingredients, which were at room temperature.  I let the mixture rise for several hours, added the second round of dry ingredients, then placed it in the refrigerator over night.  

The next morning I tore off about half the dough, rolled it out, rubbed it with melted butter, then spread on my filling.   Because this was a non-cinnamon roll, my filling was a mixture of chopped spinach, feta cheese, Parmesan cheese, salt, pepper, nutmeg, and dill weed, bound together with one egg.  I let the resulting rolls rise about 40 minutes, then baked them at 375 degrees for about 18-20 minutes.  

They are pretty tasty, and go well with just about every main dish.  

The remaining dough was refrigerated until the next day, when I turned that into bonafide cinnamon rolls.  But more on that another time.

Alas, I never got around to posting about the previous bread challenge, the Auberge Walnut Bread.  At the time, my camera was being contrary, so I only got one or two photographs of the bread.  And, sadly, the bread disappeared before I could shoot any more.   It was delicious bread, though.  The Kitchen of the Month was Elizabeth, of blog from Our Kitchen.

So, for April's bread, head over to Karen's for the recipe and instructions on how to participate as a Buddy.  Like I mentioned earlier, the dough is easy and versatile.


Friday, April 1, 2016

Bread Baking Day #81: Rolls and Buns

It's time for another bread baking challenge!   

This month, our hostess is Sandra from From Snuggs Kitchen.  Sandra challenged us to bake some kind of roll or bun.  Because Easter was in March this year, I decided to bake some Hot Cross Buns.  I combined two recipes, and was pleased with the result.  The buns were tender and had a nice touch of spice.

Thanks to Zorra for creating this fun challenge, and to Sandra for hosting.  Be sure to visit Sandra's website in the next few days to see all the delicious submissions.

Hot Cross Buns

  • ½ cup Water
  • ½ cup Milk
  • ¼ cup Butter, room temperature
  • 1 Egg, room temperature
  • 3+1/2 cups Bread Flour
  • 1 tsp Salt
  • ¼ cup Sugar
  • 2 TBSP Orange zest
  • 1 tsp Cinnamon
  • ¼ tsp Ground cloves
  • ¼ tsp Ground nutmeg
  • ¼ tsp Ground cardamom
  • 2+1/4 tsp active dry yeast
  • ¾ cup Dried currants

Powdered Sugar Glaze
  • 1 cup Powdered sugar
  • ½ tsp Vanilla
  • 3 to 4 tsp Water


Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet, sides touching. Cover; let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water; brush buns. Bake in preheated 375ยบ F oven for 10 to 12 minutes. Remove from cookie sheets; cool. 

Frost with Powdered Sugar Glaze.