While this recipe was good in theory, it didn't hold together very well. The buns kept splitting completely into two pieces. It was very tasty though. Messy, but tasty.
Cornbread hot dog buns via honestly yum
4 c bread flour (or all purpose)
1 c cornmeal
1 t salt
1- 1/4 oz. packet active dry yeast
1 c warm water
1/4 c veg oil
1/4 c honey
1/4 csugar
3 eggs
2 c grilled corn, finely chopped (I used frozen, thawed corn)
3-4 grilled jalapenos, deseeded and finely chopped (I roasted mine under the broiler)
In mixer with hook attachment, add yeast and warm water. Mix on low speed to combine. In separate bowl, combine bread flour, corn meal, and salt .Pour half flour mixt into mixer and mix on low for a few seconds just to combine the flour and liquid. Add oil, honey, sugar and two eggs. mix. Add corn and jalapenos. Add remaining flour on low til dough begins to come off sides of bowl. Turn speed to med and mix 5 min. Turn dough onto floured surface and roll into ball and place in an oiled bowl. Cover bowl with a towel and let rise for 1 hr.Remove dough from bowl and cut into even parts until you get 16 even balls. Shape into logs about 4" long. Grease 18″ x 13″ baking sheet and sprinkle a layer of cornmeal on bottom. Lay logs of dough in side by side. Cover with a towel and let rise 1 hr.
Preheat oven to 375F. Brush tops of buns with beaten egg and lightly sprinkle corn meal over top.
Bake 20 min til gold brown on top. Allow to cool and remove and separate buns.
Showing posts with label rolls. bread. Show all posts
Showing posts with label rolls. bread. Show all posts
Thursday, November 13, 2014
Monday, March 3, 2014
Croissants - The real deal
Croissants.
We're talkin' the kind the Frenchy French eat, not the pop 'em out of the the tube kind.
I made them.
From Scratch.
I totally feel like I've "arrived" in the culinary world.
They were the most difficult thing I've ever made. All the rolling and rolling and rolling of the dough. It did a number on my hands and arms. I don't recommend making them if you have carpal tunnel. You'll be in pain for at least a week.
But man...were they good. Eye-rolling in the back of your head good. Every so slightly crispy on the outside, and tender on the inside. Layers and layers of flaky buttery goodness.
I used the recipe from Cooks Illustrated/America's Test Kitchen. I'm not going to re write all the directions, they are just too long and don't make much sense without the step by step pictures. Ellie from Home Cooking in Montana has some brilliant instructions and lovely pictures. Head on over to see what I'm talking about.
The directions and ingredient list are this way for a reason. Deviating from them will result in mediocre croissants. If you're going to go through all the effort to make the croissants you don't want to be let down with a less than heavenly pastry. When they say to use the expensive European butter, do it! The high gluten flour...yup. Swap out skim milk for whole? No way! Skimp out on all that chilling and waiting time...you'll be sorry if you do.
Will I make these bad boys again? I'm undecided. Maybe, in a few years, if I can convince Mrblocko to help out with the dough rolling. I am glad that I didn't talk myself out of making them. I felt invincible in the kitchen...at least until I burnt a pot of rice!
We're talkin' the kind the Frenchy French eat, not the pop 'em out of the the tube kind.
I made them.
From Scratch.
I totally feel like I've "arrived" in the culinary world.
They were the most difficult thing I've ever made. All the rolling and rolling and rolling of the dough. It did a number on my hands and arms. I don't recommend making them if you have carpal tunnel. You'll be in pain for at least a week.
But man...were they good. Eye-rolling in the back of your head good. Every so slightly crispy on the outside, and tender on the inside. Layers and layers of flaky buttery goodness.
I used the recipe from Cooks Illustrated/America's Test Kitchen. I'm not going to re write all the directions, they are just too long and don't make much sense without the step by step pictures. Ellie from Home Cooking in Montana has some brilliant instructions and lovely pictures. Head on over to see what I'm talking about.
Will I make these bad boys again? I'm undecided. Maybe, in a few years, if I can convince Mrblocko to help out with the dough rolling. I am glad that I didn't talk myself out of making them. I felt invincible in the kitchen...at least until I burnt a pot of rice!
Tuesday, January 8, 2013
Pumpkin Rolls
These Browned Butter Pumpkin rolls from Baking Bites are hands down THE best rolls I have made to date.
They were just the right amount of fluffy soft, and had a great crumb to them. None of them had huge bubbles in them either. Hooray!
Never have I been more proud of a gluten based product.
The rolls only have a slight hint of pumpkin to them. Just enough to go, "Is that pumpkin?" So all you pumpkin haters might actually be able to choke one of these bad boys down.
I'm totally a browned butter convert. It takes just a little bit of extra time to brown the butter, but it brings out such a rich, almost nutty flavor, that it is worth the effort. Try it and I guarantee you'll be hooked.
I probably ate 90% of these rolls because I am a huge pig. A greedy selfish piggy pig. And to that I say "oink oink!"
Browned Butter Pumpkin Dinner Rolls from Baking Bites
2 1/2 tsp active dry or rapid rise yeast (I used rapid rise)
1/4 cup sugar
1 1/4 cups water, warm (110F)
1 cup pumpkin puree
1/2 cup browned butter, melted and cooled – divided
4-5 cups all purpose flour, plus more for kneading
2 tsp salt
In a large bowl, or bowl of a stand mixer, combine yeast, sugar and half warm water. Allow to stand 5-10 min, til mixture foamy. Add remaining water, pumpkin , 1/3 c browned butter and 2 c flour. Stir well. Add salt. Gradually add remaining flour, stirring til dough comes together into a slightly sticky ball that pulls away from the sides of the bowl. This can also be done in the stand mixer with the dough hook attachment.
Turn dough onto a lightly floured surface and knead 3-4 min, until dough is smooth and elastic. If using a dough hook, you can knead on medium-low speed for 3-4 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 1/2 hrs.
Turn dough out onto a lightly floured surface. Gently punch dough down into a large rectangle. Divide dough, using a knife or a bench scraper, into 15 even pieces. Shape each piece into a ball.
Arrange dough balls in a lightly greased 9×13-inch baking dish, making three rows of five dough balls each. Let dough rise for 25 minutes.
Preheat oven to 375F. Brush dough balls with some of the remaining browned butter (reheat it in the microwave, if necessary). Bake 30-35 min, til rolls are golden brown. An internal read thermometer inserted into the center of the rolls should come out reading 195-200F. Brush rolls with remaining browned butter again when they come out of the oven. Allow to cool before serving.
Makes 15 rolls.
They were just the right amount of fluffy soft, and had a great crumb to them. None of them had huge bubbles in them either. Hooray!
Never have I been more proud of a gluten based product.
The rolls only have a slight hint of pumpkin to them. Just enough to go, "Is that pumpkin?" So all you pumpkin haters might actually be able to choke one of these bad boys down.
I'm totally a browned butter convert. It takes just a little bit of extra time to brown the butter, but it brings out such a rich, almost nutty flavor, that it is worth the effort. Try it and I guarantee you'll be hooked.
I probably ate 90% of these rolls because I am a huge pig. A greedy selfish piggy pig. And to that I say "oink oink!"
Browned Butter Pumpkin Dinner Rolls from Baking Bites
2 1/2 tsp active dry or rapid rise yeast (I used rapid rise)
1/4 cup sugar
1 1/4 cups water, warm (110F)
1 cup pumpkin puree
1/2 cup browned butter, melted and cooled – divided
4-5 cups all purpose flour, plus more for kneading
2 tsp salt
In a large bowl, or bowl of a stand mixer, combine yeast, sugar and half warm water. Allow to stand 5-10 min, til mixture foamy. Add remaining water, pumpkin , 1/3 c browned butter and 2 c flour. Stir well. Add salt. Gradually add remaining flour, stirring til dough comes together into a slightly sticky ball that pulls away from the sides of the bowl. This can also be done in the stand mixer with the dough hook attachment.
Turn dough onto a lightly floured surface and knead 3-4 min, until dough is smooth and elastic. If using a dough hook, you can knead on medium-low speed for 3-4 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 1/2 hrs.
Turn dough out onto a lightly floured surface. Gently punch dough down into a large rectangle. Divide dough, using a knife or a bench scraper, into 15 even pieces. Shape each piece into a ball.
Arrange dough balls in a lightly greased 9×13-inch baking dish, making three rows of five dough balls each. Let dough rise for 25 minutes.
Preheat oven to 375F. Brush dough balls with some of the remaining browned butter (reheat it in the microwave, if necessary). Bake 30-35 min, til rolls are golden brown. An internal read thermometer inserted into the center of the rolls should come out reading 195-200F. Brush rolls with remaining browned butter again when they come out of the oven. Allow to cool before serving.
Makes 15 rolls.
Monday, December 10, 2012
Hamburger Buns
I had a bit of a crazy streak the other day. I planned to make sloppy joes for dinner, and thought, why not make some hamburger buns as well.
This was my first attempt at making hamburger buns. I used the recipe for hamburger buns from Alisa Cooks.
I think this was a pretty decent recipe for a hamburger bun beginner like myself. From start to finish they took under an hour to make. Not too shabby in my opinion.
The biggest problem with these rolls was that they never really browned. I baked the rolls in the above picture for 20 minutes. The recipe says they only need 10-12 minutes. Maybe if I had left the rolls in for 30 minutes they would have browned. As it was, the rolls were probably slightly undercooked in the middle. It's nothing horrible. The middles were more gummy than I would have preferred. It did not in any way hinder anyone from eating the buns.
I also made the mistake of not smooshing the rolls down. I sort of left them poofed up like a dinner roll. As a result, they looked more roll-ish than bun-like.
Even with all my personal difficulties with this recipe, I'd recommend this to the beginner bread baker, or the baker who is short on time. Give these hamburger buns a try and let me know what you think!
Quick Wheat Hamburger Buns from Alisa Cooks
2 T Active Dry Yeast
1 C Warm Water
1/3 C Oil
1/4 C Sugar
1 Egg
1 t Salt
2 C All-Purpose or White Bread Flour
1 1/2 to 1 3/4 C Whole Wheat Flour
In a large bowl, dissolve yeast in warm water. Stir in oil and sugar, and let mixture stand for 5 min.
Add egg, salt, white flour, and 1 1/2 c wheat flour, combining til forms soft dough. Add additional 1/4 c wheat flour as needed to prevent dough from sticking to your hands (if you need a little more, that is okay too). Knead dough by hand until it is smooth and elastic, about 5 min or so. Divide dough into 8 pieces, shape each into a thick disc, and place them on baking sheets 3" apart. Preheat oven to 425ºF. Lightly cover dough and let them rest for 10 min (or longer if you wish). Bake 10-12 min, or until nicely browned. Cool on a wire rack. Yields 8 buns
I think this was a pretty decent recipe for a hamburger bun beginner like myself. From start to finish they took under an hour to make. Not too shabby in my opinion.
The biggest problem with these rolls was that they never really browned. I baked the rolls in the above picture for 20 minutes. The recipe says they only need 10-12 minutes. Maybe if I had left the rolls in for 30 minutes they would have browned. As it was, the rolls were probably slightly undercooked in the middle. It's nothing horrible. The middles were more gummy than I would have preferred. It did not in any way hinder anyone from eating the buns.
I also made the mistake of not smooshing the rolls down. I sort of left them poofed up like a dinner roll. As a result, they looked more roll-ish than bun-like.
Even with all my personal difficulties with this recipe, I'd recommend this to the beginner bread baker, or the baker who is short on time. Give these hamburger buns a try and let me know what you think!
Quick Wheat Hamburger Buns from Alisa Cooks
2 T Active Dry Yeast
1 C Warm Water
1/3 C Oil
1/4 C Sugar
1 Egg
1 t Salt
2 C All-Purpose or White Bread Flour
1 1/2 to 1 3/4 C Whole Wheat Flour
In a large bowl, dissolve yeast in warm water. Stir in oil and sugar, and let mixture stand for 5 min.
Add egg, salt, white flour, and 1 1/2 c wheat flour, combining til forms soft dough. Add additional 1/4 c wheat flour as needed to prevent dough from sticking to your hands (if you need a little more, that is okay too). Knead dough by hand until it is smooth and elastic, about 5 min or so. Divide dough into 8 pieces, shape each into a thick disc, and place them on baking sheets 3" apart. Preheat oven to 425ºF. Lightly cover dough and let them rest for 10 min (or longer if you wish). Bake 10-12 min, or until nicely browned. Cool on a wire rack. Yields 8 buns
Wednesday, March 7, 2012
Dinner Rolls....With Cake Mix!
Wouldn't it be nice if I could maybe cut something even remotely even? Below is a photo I took of Cake Mix Dinner Rolls from Mommy's Kitchen Cafe while I was waiting for them to rise.
On a good day, I can't cut or draw a straight line without a ruler. In fact, for bake sales, I have been known to whip out a ruler to get things presentable. Even then, it looks I like I didn't use a ruler. So thinking I could divide a circle into 10 equal parts was probably expecting a bit too much. Next time I'll divide the circle of dough into 8 parts. Halving something is slightly less challenging. Slightly.
Here's what the finished rolls look like. At least what they look like after you take a big piggie chomp out of it. In my defense, I wanted to show you the nice fluffy interior of the crescent rolls. (And my messy kitchen counter.)
I loved how soft this dough was. I don't know if it was the cake mix, or the fact that I decided to knead the dough by hand. After the dough had risen it was like a little bread dough pillow. Perfect for taking a nap in. (Although, I think my family would have frowned on that.)
So why in the world would I knead this dough by hand when I have a swanky wondiferous stand mixer that could do the kneading for me? The recipe didn't say how long to knead the dough and I was afraid of over kneading it. (Which, I am realizing, is what I've been doing when making bread sticks.) I didn't want chewy little crescent rocks. I wanted fluffy pillows of goodness. Which is exactly what I got.
The rolls themselves are slightly sweet. Someone compared them to Hawaiian Rolls, but I don't feel like that is an accurate description. I had some Hawaiian bread not too long ago, and I think it is much too easy to say any slightly sweet dinner roll tastes like Hawaiian bread. Let's just say this is a different kind of light and airy sweet-ish sort of taste that works for a dinner roll.
I didn't taste the cake mix at all in the rolls. Just the hint of sweetness. I'm slowly becoming aware of the chemically taste in a lot of the pre-packaged foods out there (particularly Hamburger Helper.) Thankfully, cake mix is not on that list. I think cake mix is awesome and these rolls are just one more example that my opinion is right. Yay cake mix!
Cake Mix Dinner Yeast Rolls from Mommy's Kitchen Cafe
1 - (.25 ounce) package active dry yeast (or 2 1/4 tsp)
1 1/2 - cups warm water (110F)
3 1/4 - cups all-purpose flour or bread flour
1 - 9 oz package Jiffy yellow cake mix or 1 1/4 cups of a standard 18.5 oz yellow cake mix
1/4 - cup margarine, melted + additional butter to brush on baked rolls
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. Stir in flour and cake mix. Beat until dough is smooth. Add some flour on counter and knead any additional flour to dough. Knead until it is not sticky anymore. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hr.
Lightly grease 2sheets. Deflate dough and turn it out onto a lightly floured surface. Divide dough into 2 equal pieces and form into rounds. Let rest for 5 min and then roll into 12" circles. Brush melted margarine onto circles. Cut each circle into 10 wedges (or 8 if you are spatially challenged like me.) Roll up wedges, beginning at wide end.
Place on prepared baking sheets. Make sure you put the pointy seam down or they will puff up wonky, and not crescent like at all. Cover with plastic wrap that has been sprayed with baking spray. Let rise until doubled, about 25 min. Meanwhile, preheat oven to 350 F . Bake 12-15 min, or until golden brown. Brush with additional butter when done.
 |
| Hello one little tiny crescent roll! |
Here's what the finished rolls look like. At least what they look like after you take a big piggie chomp out of it. In my defense, I wanted to show you the nice fluffy interior of the crescent rolls. (And my messy kitchen counter.)
I loved how soft this dough was. I don't know if it was the cake mix, or the fact that I decided to knead the dough by hand. After the dough had risen it was like a little bread dough pillow. Perfect for taking a nap in. (Although, I think my family would have frowned on that.)
So why in the world would I knead this dough by hand when I have a swanky wondiferous stand mixer that could do the kneading for me? The recipe didn't say how long to knead the dough and I was afraid of over kneading it. (Which, I am realizing, is what I've been doing when making bread sticks.) I didn't want chewy little crescent rocks. I wanted fluffy pillows of goodness. Which is exactly what I got.
The rolls themselves are slightly sweet. Someone compared them to Hawaiian Rolls, but I don't feel like that is an accurate description. I had some Hawaiian bread not too long ago, and I think it is much too easy to say any slightly sweet dinner roll tastes like Hawaiian bread. Let's just say this is a different kind of light and airy sweet-ish sort of taste that works for a dinner roll.
I didn't taste the cake mix at all in the rolls. Just the hint of sweetness. I'm slowly becoming aware of the chemically taste in a lot of the pre-packaged foods out there (particularly Hamburger Helper.) Thankfully, cake mix is not on that list. I think cake mix is awesome and these rolls are just one more example that my opinion is right. Yay cake mix!
Cake Mix Dinner Yeast Rolls from Mommy's Kitchen Cafe
1 - (.25 ounce) package active dry yeast (or 2 1/4 tsp)
1 1/2 - cups warm water (110F)
3 1/4 - cups all-purpose flour or bread flour
1 - 9 oz package Jiffy yellow cake mix or 1 1/4 cups of a standard 18.5 oz yellow cake mix
1/4 - cup margarine, melted + additional butter to brush on baked rolls
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. Stir in flour and cake mix. Beat until dough is smooth. Add some flour on counter and knead any additional flour to dough. Knead until it is not sticky anymore. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hr.
Lightly grease 2sheets. Deflate dough and turn it out onto a lightly floured surface. Divide dough into 2 equal pieces and form into rounds. Let rest for 5 min and then roll into 12" circles. Brush melted margarine onto circles. Cut each circle into 10 wedges (or 8 if you are spatially challenged like me.) Roll up wedges, beginning at wide end.
Place on prepared baking sheets. Make sure you put the pointy seam down or they will puff up wonky, and not crescent like at all. Cover with plastic wrap that has been sprayed with baking spray. Let rise until doubled, about 25 min. Meanwhile, preheat oven to 350 F . Bake 12-15 min, or until golden brown. Brush with additional butter when done.
Sunday, December 4, 2011
Butterflake Frozen Rolls
My original plan for Thanksgiving was to make butterflake frozen rolls from Jamie Cooks it Up. Actually, I was supposed to bring rolls and sweet potatoes. The sweet potatoes were a no brainer. I've made them so many times I can almost do it in my sleep now!
We were planning on all going to my husband's brother's house who lives about an hour/hour and a half a way, depending on traffic and how heavy Mrblocko's feet are. I thought the Butterflake rolls would be a good way for us to have fresh rolls. The rolls rise in a muffin tin for 3-5 hours. This way the rolls would be a little more confined during transport than just on a cookie sheet.
Having learned from past mistakes, I thought it would be best to test out the recipe before the big day. So, I made the rolls and put them in the freezer. I took them out three hours later and set them out to rise. Let me tell you, when it says the rolls need to be in the freezer overnight, this is not an exaggeration. Three hours will most definitely not cut it.
The tops of the rolls were all flat and bubbly. They should have been smooth with a fanned out, domed top. Sure they tasted great, but, man, were they ever ugly. This was certainly a lesson in following the directions.
Oh silly me. See, I didn't think the ugly rolls were a result of my lack of patience. I thought it was because I had screwed the recipe up. I had only baked six of the 30 or so uncooked rolls I had frozen. Not wanting to waste food, I planned on making the rest of the rolls just for us at a later date. Like I said, they tasted fine, they just weren't something I'd serve to people outside of the immediate family. Mrblocko and Blockette don't care if a roll is ugly, just as long as it is yummy tasting!
So Iwhined lamented to my husband that my rolls were a disaster, and he said, "Oh, did I forget to tell you? My brother already has bread." Yes! You most certainly did! But what a relief! Especially since at that point I was 95% certain I wasn't going to go. (Recovering from pleurisy and being in a house full of people who smoke, even if they do it outside, is not conducive to breathing.)
Flash forward to a few days later when we had our own little belated version of Thanksgiving at home. I thought we should have some rolls. So I pulled the frozen dough pucks out of the freezer and set them in the muffin tin to rise. Lo and behold three hours later, they were looking much better than their improperly prepared cousins. Fifteen minutes in the oven and out came this:
I did the giggly giddy happy dance of joy around our kitchen. They looked so cute! I was so proud of my little rolls.
Mrblocko and Blockette liked that they had little pull apart sections. They thought it was awesome that they had more surface area to slather butter on, but not me. I ate those little butterflakes nekkid so I could enjoy every bit of their wonderful roll-y goodness.
These rolls just might prevent me from having to buy rolls in a can ever again. Or maybe not. Even though you do all the prep work well in advance, you still have to remember to take the rolls out of the freezer at least 3 hours in advance. I definitely cannot rule out forgetting to do that, especially on a busy night when we are all rushing around. If I'm consistent at anything, it's being forgetful.
Butterflake Frozen Roll Dough from Jamie Bakes it Up
2/3 C warm water
1 T yeast (I use active dry)
1/2 t sugar
4 1/2-5 C flour
2 t salt
1/4 C sugar
2 eggs
1/2 C softened butter, divided
1 C milk
Pour warm water into bottom of stand mixer and pour yeast over top. Add the 1/2 t sugar and stir mix around a bit, allowing yeast and sugar to dissolve. Let sit for 5 min, or til it starts to bubble. Add 2c flour, salt, sugar, eggs, and 4 T e softened butter. Let dough mix 1 min. Heat milk in the microwave for 1 minand pour it into mixer. Turn mixer on and add the rest of flour one cup at a time. You will know that you have enough flour when dough pulls itself away from sides of mixer. Once you have enough flour, let dough mix on medium for 5 min.
Spray a large portion of your counter with cooking spray and set dough onto it. Shape dough into an oval. Let it rest for 5 minu. This part is important...you won't be able to roll the dough out well if it hasn't had a chance to sit. Roll dough into a large rectangle. Spread the remaining butter over top. (I used my hands)
With a pizza cutter, cut the dough into quarters. Cut each quarter into thirds. Stack strips 4 deep. Cut stacks into chunks about 2" wide.
Place a piece of parchment paper onto a large jelly roll pan, and spray it with cooking spray. Set each little roll onto parchment. Cover loosely with plastic wrap. Spray the top of the wrap with cooking spray, thn carefully turn it over so that the side you sprayed is touching dough and wrap the pan securely. Put the pan in your freezer overnight. (OVERNIGHT! I mean it!) Once the roll dough is frozen remove from pan and place in a freezer safe Zip bag, and store it back in freezer.
When are ready to use dough, place as many rolls as you need in muffin tins that have been sprayed with cooking spray. Cover loosely with plastic wrap. Spray top of wrap with cooking spray and carefully turn it over so the side with the spray is touching the dough.
Let dough rise for 3-5 hrs, til dough risen about 1" above rim of pan. The dough will rise faster if kept in a warm place. Take plastic wrap off and bake at 350F for 15 minutes til golden brown.
We were planning on all going to my husband's brother's house who lives about an hour/hour and a half a way, depending on traffic and how heavy Mrblocko's feet are. I thought the Butterflake rolls would be a good way for us to have fresh rolls. The rolls rise in a muffin tin for 3-5 hours. This way the rolls would be a little more confined during transport than just on a cookie sheet.
Having learned from past mistakes, I thought it would be best to test out the recipe before the big day. So, I made the rolls and put them in the freezer. I took them out three hours later and set them out to rise. Let me tell you, when it says the rolls need to be in the freezer overnight, this is not an exaggeration. Three hours will most definitely not cut it.
The tops of the rolls were all flat and bubbly. They should have been smooth with a fanned out, domed top. Sure they tasted great, but, man, were they ever ugly. This was certainly a lesson in following the directions.
Oh silly me. See, I didn't think the ugly rolls were a result of my lack of patience. I thought it was because I had screwed the recipe up. I had only baked six of the 30 or so uncooked rolls I had frozen. Not wanting to waste food, I planned on making the rest of the rolls just for us at a later date. Like I said, they tasted fine, they just weren't something I'd serve to people outside of the immediate family. Mrblocko and Blockette don't care if a roll is ugly, just as long as it is yummy tasting!
So I
Flash forward to a few days later when we had our own little belated version of Thanksgiving at home. I thought we should have some rolls. So I pulled the frozen dough pucks out of the freezer and set them in the muffin tin to rise. Lo and behold three hours later, they were looking much better than their improperly prepared cousins. Fifteen minutes in the oven and out came this:
Mrblocko and Blockette liked that they had little pull apart sections. They thought it was awesome that they had more surface area to slather butter on, but not me. I ate those little butterflakes nekkid so I could enjoy every bit of their wonderful roll-y goodness.
These rolls just might prevent me from having to buy rolls in a can ever again. Or maybe not. Even though you do all the prep work well in advance, you still have to remember to take the rolls out of the freezer at least 3 hours in advance. I definitely cannot rule out forgetting to do that, especially on a busy night when we are all rushing around. If I'm consistent at anything, it's being forgetful.
Butterflake Frozen Roll Dough from Jamie Bakes it Up
2/3 C warm water
1 T yeast (I use active dry)
1/2 t sugar
4 1/2-5 C flour
2 t salt
1/4 C sugar
2 eggs
1/2 C softened butter, divided
1 C milk
Pour warm water into bottom of stand mixer and pour yeast over top. Add the 1/2 t sugar and stir mix around a bit, allowing yeast and sugar to dissolve. Let sit for 5 min, or til it starts to bubble. Add 2c flour, salt, sugar, eggs, and 4 T e softened butter. Let dough mix 1 min. Heat milk in the microwave for 1 minand pour it into mixer. Turn mixer on and add the rest of flour one cup at a time. You will know that you have enough flour when dough pulls itself away from sides of mixer. Once you have enough flour, let dough mix on medium for 5 min.
Spray a large portion of your counter with cooking spray and set dough onto it. Shape dough into an oval. Let it rest for 5 minu. This part is important...you won't be able to roll the dough out well if it hasn't had a chance to sit. Roll dough into a large rectangle. Spread the remaining butter over top. (I used my hands)
With a pizza cutter, cut the dough into quarters. Cut each quarter into thirds. Stack strips 4 deep. Cut stacks into chunks about 2" wide.
Place a piece of parchment paper onto a large jelly roll pan, and spray it with cooking spray. Set each little roll onto parchment. Cover loosely with plastic wrap. Spray the top of the wrap with cooking spray, thn carefully turn it over so that the side you sprayed is touching dough and wrap the pan securely. Put the pan in your freezer overnight. (OVERNIGHT! I mean it!) Once the roll dough is frozen remove from pan and place in a freezer safe Zip bag, and store it back in freezer.
When are ready to use dough, place as many rolls as you need in muffin tins that have been sprayed with cooking spray. Cover loosely with plastic wrap. Spray top of wrap with cooking spray and carefully turn it over so the side with the spray is touching the dough.
Let dough rise for 3-5 hrs, til dough risen about 1" above rim of pan. The dough will rise faster if kept in a warm place. Take plastic wrap off and bake at 350F for 15 minutes til golden brown.
Sunday, November 27, 2011
Lion House Rolls
These Lion House Rolls from Mel's Kitchen Cafe were amazing. I was over the moon when they turned out looking and tasting like bread. It's too bad that I didn't see the link on how to roll them and place them on the sheet until well after I made them. Oh well. There will be a next time. I'll try to remember to post an updated photo when I cut, roll and place them on the cookie sheet properly.
Here's the before shot. Yeah. I was really in a hurry to get those rolls into the oven. Finished was better than perfect. I'd rather have a weird sized roll vs no roll at all with my soup!
Here's what they looked like after 15 min in the oven. They probably should have been darker, but it was dinner time and Blockette and I were famished.
I froze 12 of the cooked rolls, as I knew they weren't going to get eaten before they got stale. I put them in the fridge to defrost and nuked them for a few seconds to heat them up. They were great for breakfast when I was on antibiotics and was trying to stay clear of dairy.
Here is the recipe as written on Mel's Kitchen Cafe. (I highly suggest heading over to her site as she has wonderfully helpful pictures.):
Lion House Rolls
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed. Knead dough for at least 5 minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
Here is the YouTube video on how to roll out the...um...rolls. Good thing it's a video cause I've no idea how you explain that flippy thing the lady on there does. I can't wait to give it a try!
Here's the before shot. Yeah. I was really in a hurry to get those rolls into the oven. Finished was better than perfect. I'd rather have a weird sized roll vs no roll at all with my soup!
Here's what they looked like after 15 min in the oven. They probably should have been darker, but it was dinner time and Blockette and I were famished.
Here is the recipe as written on Mel's Kitchen Cafe. (I highly suggest heading over to her site as she has wonderfully helpful pictures.):
Lion House Rolls
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed. Knead dough for at least 5 minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
Here is the YouTube video on how to roll out the...um...rolls. Good thing it's a video cause I've no idea how you explain that flippy thing the lady on there does. I can't wait to give it a try!
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