Buttery Rolls

I made these rolls for Thanksgiving and will make them again for Christmas.  They will be my standard go-to roll recipe from now on because they had such a great buttery flavor and held their shape and texture so well.  

3 1/2 cups All-Purpose Flour or bread flour
2 teaspoons instant yeast
2 tablespoons potato flour or 1/4 cup instant potato flakes
2 tablespoons sugar
1 1/2 teaspoons salt
4 tablespoons soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk

Topping
2 tablespoons melted butter

Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

If you use your hands or a mixer instead of a bread machine - place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Take the dough from the container or bread machine and gently deflate the dough. Transfer it to a lightly greased work surface.

Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

Lightly grease with butter or cooking spray two 8" round cake pans. Space 8 rolls each pan. You can use use 9" round cake pans or a 9" x 13" pan, but, the rolls won't be spaced as close together, so their sides will be a bit more baked.

Cover the pans, and allow the rolls to rise till they're crowded against one another and puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center roll spring back lightly when you touch it. 

Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

Serve warm. Store leftovers well-wrapped, at room temperature.

Yield: 16 buns.

Hoagie Rolls

It seems I have been making rolls about once a week this summer.  We like sandwich type meals in the summer time. I use the rolls for hamburgers, brats, Italian sausages with peppers and onions, Philly cheese steaks, steak torta, pulled pork or chicken,  deli lunch meat and just every type of sandwich under the sun. 

Recently I had a roast in the freezer I wanted to get rid of it.  I threw it into the crockpot with a whole onion chopped and several cups of beef broth.  When it got tender and just ready to fall apart, I took 2 forks and shredded it and then we had it on hoagie rolls with cheese. I used the liquid in the crockpot as an au jus to dunk our sandwiches in.  It was a nice way to have a roast in the summer. 


I use this recipe to make hamburger buns as well as hoagies. 

Rolls
Recipe adapted from The Bread Lover's Bread Machine Cookbook

1/2 cup water
1/2 cup milk
1 large egg
4 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
2 tablespoons instant potato flakes
1 teaspoon salt
3 cups bread flour 
2 1/4 teaspoons bread machine yeast (or 1 1/4 teaspoons SAF yeast)

Optional:
2 tablespoons herbs



1. Place ingredients in machine according to the manufacturers instructions. Program with Dough cycle.

2. Line a large baking sheet with parchment or spray with cooking spray. When the cycle ends, press Stop and unplug the machine. Immediately turn the dough onto a lightly floured work surface. With a knife, divide into 8-12 equal portions depending on size you want your rolls. For hamburger dough form each into tight rounds. For long hotdog buns or hoagie rolls, flatten each portion into an oval about 6-inches long and rolling tightly from a long end to form a cylinder. Place rolls on to the baking sheet at least 1-inch apart. Press with your palm to flatten each roll slightly. Cover loosely with plastic wrap that is coated with cooking spray and let rest for 30 minutes.

3. Preheat oven to 375 degrees.

4. Bake for 15 to 22 minutes, depending on the size of roll until lightly browned. Remove the roll from the baking sheet with a spatula and let cool on a rack. Slice horizontally to serve.


My Notes:
*My bread machine has a timer that goes off when you can add in items such as herbs.  So I add it in there. If you have one that doesn't, just add it in when you would add in sugar and salt.  My favorite to add is basil - fresh or dried - either is great. 

* I like making the hoagies slightly smaller than a traditional hoagie but that allows me to have 2 instead of one. Just easier to handle when eating also. 

Breakfast Pockets

I made the recipe without many changes, but when I make them next time I would like to try another dough recipe as 1/2 cup vegetable oil seems like a lot to me. But the dough baked nice and an even better trait of the dough was when they were reheated in the microwave straight from the freezer they seem to keep moisture and not become dried out.  Sometimes bread can dry out coming straight from the freezer to microwave. These were a hit and nice to just warm up in the morning - especially when on the go.

Ingredients

Dough
1 1/2 tblsp yeast
1/2 c warm water (110 degrees)
3/4 c evaporated milk (110 degrees)
1/2 c vegetable oil
1/4 c sugar
1 egg
1 tsp salt
3 1/2 c flour

Filling
1 lb bulk breakfast sausage
1/4 cup onion, chopped
1 1/2 cups frozen hashbrown potatoes, thawed
1/4 cup bell peppers, chopped
1/4 cup mushrooms
7 large eggs
3 tblsp milk
1/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
pinch of cayenne pepper
1 1/2 cups cheddar cheese, shredded

Instructions

Dough:
In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.  (OR add ingredients in order manufacturer recommends to bread machine and select dough setting. Take out, put in bowl, cover and let rise in a warm place until doubled, about an hour.)

Filling:
Cook the sausage and onion over medium heat until almost browned. Add bell pepper and mushrooms. Cook until sausage is browned and veggies are tender.  Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.

Assembling the pockets:
Preheat oven to 350°.
Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze:
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

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Maple Cinnamon Oat Bread

I love this bread! It smells amazing and tastes just as wonderful. This bread is great in just a regular loaf pan and toasted. But this time I was wanting to use it to make Creme Brulee French Toast. (And that recipe will come in my next post.) So I made this into 2 long loafs that I cooked in my French Bread pan. The bread looks almost like it is wheat bread but it is the maple syrup and brown sugar that given it the nice light brown color.



1 1/4 cup warm milk
3 cups bread flour
3/4 cup oats
3 tablespoons brown sugar, packed
3 tablespoons maple syrup
1 tsp vanilla
1 1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 tsp fresh grated nutmeg
2 tablespoons margarine
1 1/2 teaspoon bread machine yeast

Add ingredients to bread machine pan in the order suggested by manufacturer.
Recommended cycle: basic/white bread cycle; light color setting. But I did it on the dough as I wanted to make creme brulee French toast. This bread though is good all on its own or as toast.

If using dough setting. Shape and then let rise until doubled. Time will depend on the warmth of your kitchen - about 33-45 minutes. Bake 30-40 minutes at 350.

NOTES
* I have used powdered milk and fat free half-n-half when didn't have milk on hand and it tasted just as good.

* I have also used sugar free maple syrup and it tasted good still but didn't have as strong of maple flavor.

* I am sure this recipe could be made just as is by hand also if you don't have a bread machine.

Homemade Hamburger/Hotdog Buns

I have always wanted to make hamburger and hotdog buns so I finally did using a recipe that I found in The Bread Lover's Bread Machine Cookbook.

These pictures were from the first time I made hotdog buns and I don't think they turned out too bad. Not all the exact same size but that comes with practice.



If you are just starting to use a bread machine this book is the book to get. It goes in great length about troubleshooting. And I so wish I had it when I first started working with a bread machine. I had never even made bread so I just had no knowledge and often worked without guidance and just playing. This book would have saved me lots of heart-ache and frustration. It even has a section on high altitude baking which is what I really needed.

If you aren't new to the bread machine this book is still a great cookbook as it has every type of recipe you would ever want to make with your bread machine. A few of my favorites: Anadama Quick Bread that has buttermilk, molasses, whole wheat flour and corn meal, Cardamom Tea Bread with of course cardamom which is a favorite spice of mine, buttermilk and sour cream both and Mountain Herb bread with basil, tarragon, marjoram, dill weed and thyme. Really this book is huge and full of one good recipe after another. I think Beth Hensperger is really good at explaining bread to those that feel they wouldn't ever be able to make bread. I have read several of her books and I always come away feeling more confident to try recipes I thought I would never try.



So on to the recipe for the buns...this is for a 1 1/2 pound machine and makes about 8 hamburger/hotdog buns. These buns are great for sandwiches, sloppy joes or brats. And brats are the reason I started making them as we have them quite a bit during summertime grilling.

Hamburger/Hotdog Buns
Recipe from The Bread Lover's Bread Machine Cookbook

1 cup water
1 large egg
4 tablespoons unsalted butter, cut into pieces

2 tablespoons sugar
3 cups bread flour
1/4 cup non-fat dry milk
2 tablespoons instant potato flakes
1 tablespoon gluten*
1 teaspoon salt

2 1/4 teaspoons bread machine yeast (or 1 1/4 teaspoons SAF yeast)

Optional:
1 egg yolk beaten with 1 tablespoon of water for glaze
1 1/2 teaspoons sesame seeds for sprinkling


1. Place ingredients in machine according to the manufacturers instructions. Program with Dough cycle.

2. Line a large baking sheet with parchment or spray with cooking spray. When the cycle ends, press Stop and unplug the machine. Immediately turn the dough onto a lightly floured work surface. With a knife, divide into 8 equal portions. For hamburger dough form each into tight rounds. For long hotdog buns, flatten each portion into an oval about 6-inches long and rolling tightly from a long end to form a cylinder. Place rolls on to the baking sheet at least 1-inch apart. Press with your palm to flatten each roll slightly. Cover loosely with plastic wrap that is coated with cooking spray and let rest for 30 minutes.

3. Preheat oven to 375 degrees.

4. Brush the eggs with the glaze and sprinkle with the sesame seeds. Bake for 15 to 22 minutes, depending on the size of roll until lightly browned. Remove the roll from the baking sheet with a spatula and let cool on a rack. Slice horizontally to serve.


My Notes:
* I didn't use the gluten. Most of author's recipes include gluten but I don't use it as it is just harder to find here in my smaller town.

* I didn't do the optional glaze and seeds obviously from my pictures. But would like to try it sometime.

Calzones

A whole wheat crust stuffed with ricotta cheese, roasted chopped peppers, sun-dried tomatoes, ground sweet Italian turkey sausage, mozzarella cheese. Topped with some tomato sauce.

Oh yes...I have a bread machine and I love it and use it often. This recipe I use the bread machine on the dough setting.

Whole Wheat Pizza Crust
1 1/2 cups water
2 tablespoons olive oil
2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon garlic powder
2 1/2 teaspoons yeast

Place all ingredients in the bread machine in order used by machine. Run on dough cycle.

Calzones

When done, divide dough into 4/6 balls depending how big of calzones you want to make. All to rise for 10 to 20 minutes. Roll out dough balls on a lightly floured surface to 6 to 9 inch circles (depending on the size you want for your calzones).

Layer your favorite pizza ingredients on half of each dough round. Fold dough over filling and pinch edges of dough firmly together to seal. Move dough to baking sheets and pierce in several places. Bake calzones 15 at 350 degrees and then turn and bake another 15 minutes or until tops are golden brown.

For the above calzones I used roasted mixed peppers, sundried tomatoes, ricotta cheese, mozzarella cheese and browned ground Italian turkey sausage. Topping each calzone with tomato sauce after they are baked.

** The dough could be rolled in to smaller circles to have mini-calzones for appetizers.

March Questions: Cinnamon Rolls

I read somewhere on your other blog that you make cinnamon rolls on a regular basis, would you mind sharing your recipe? There's just the two of us here, so can you freeze the dough pre-baking? Do you have a small recipe? Any suggestions about cinnamon rolls in general?

It is really sad to say that I don't have set "recipe" for cinnamon rolls. I now make cinnamon rolls using dough from the wet dough recipes from Artisan Bread in 5 Minutes a Day. I usually use the broiche or just their Master recipe. Taking off a 1 pound chunk makes about 7 to 9 cinnamon rolls depending on how thick I slice them.

Before that book I just kind of make them with whatever dough I thought sounded good at the time or had in my freezer. I have made them with doughs for challah, brioche, oatmeal bread and just regular white bread. And again because most doughs I make using about 3 cups flour - that makes usually 7 to 9 cinnamon rolls depending on how big you make them.

I also made most doughs in my bread machine but I am sure could be mixed in a food processor with a dough hook or mixer with a dough hook. Or just old fashioned mixing with hands.

The doughs that I freeze are usually shaped in a loaf shape and then take out and let thaw and rise. And then punch down and roll out following a normal cinnamon roll directions. But actual freezing cinnamon rolls I have only done that once and I didn't have good results in thawing them, but I believe may have been other reasons then actually that they were coming from the freezer. (It could have been my yeast (that batch was at the end to jar so older yeast), it could have been where I had them rising and so on.) I don't see why it wouldn't be possible roll them up, slice them off, I would let them sit at room temp for about 20 minutes so the dough can start doing it's magic then put them on a tray to flash freeze them and then put in a ziplock to pull out what you want to make. I also freeze my cream cheese frosting as it always seems to make more then I want and then I just take it out while I bake cinnamon rolls to thaw a little to squeeze onto the cinnamon rolls after they have cooled from baking a little.

Also here on tipnut.com they have an article about freezing bread dough (not cinnamon roll dough but just thought it was a good resource).

Here is one recipe I have used for cinnamon rolls using my bread machine....

Cinnamon Rolls

Ingredients:
* 3/4 cup water
* 1 egg, lightly beaten
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 6 tablespoons sugar
* 1/4 cup softened butter
* 1 teaspoon salt
* 2 tablespoons dry milk
* 1 1/2 teaspoons yeast

Filling:
* 1/4 cup butter, melted
* 1/3 cup brown sugar mixed with 2 to 3 teaspoon cinnamon


Add ingredients according to manufacturer's suggested order and set on dough cycle. Turn onto lightly floured board. Roll out to a rectangle about 10 X 18 inches. Brush with melted butter; sprinkle with cinnamon-sugar mixture. Starting at long end, carefully roll up; pinch seams together. Measure and cut 1-inch to 1 1/2-inch slices. Place individually in muffin tin or nestled together in round cake pan and let rise about 1 hour longer. Bake at 375 for about 15 minutes. Cool for 5 to 10 minutes and then frost with cream cheese icing.

Cream Cheese Icing
8 tbs (1 stick) unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
pinch of salt
2-4 tbs milk or half-n-half (optional)
Mix all the ingredients except for the cream together in a medium bowl until fluffy. If it's too thick for your tastes, add some of the milk.
























I made these with the master dough recipe from "Artisan Bread in 5 Minutes a Day." It has white flecks on the caramel because I had made a pan of cinnamon rolls and used the same spatula to plate it so some cream cheese frosting got on the caramel.


Please feel free to ask a question or several for March Question Month!

Cheddar Cheese Bread

This bread just has such wonderful flavor!

Makes One (1-1/2 pound) Loaf

1/2 cup + 2 tablespoons water
1/4 cup milk
2 tablespoons butter or margarine
1 egg, large
1 teaspoon salt
2 3/4 cups bread flour
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons sugar
1 teaspoon bread machine yeast


Add ingredients to bread machine pan in the order suggested by manufacturer, adding cheese with flour.

Recommended cycle: basic/white bread cycle; light color setting.

Pizza

Written in February 2008:

This week I got around to making pizza on the stone and it was fantastic! It makes me think about making pizza every week but I am sure we would get sick of it....or would we? I top our pizza Chicago style even though the dough is a thinner crust instead of a thick crust like most Chicago style pizza's. I made 2 pizzas one veggie and the other with meat. It was nice to eat left over pizza for lunch.



Whole Wheat Herb Pizza Dough
1 1/2 cups water
2 tablespoons olive oil
2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon garlic powder
2 1/2 teaspoons yeast

Place all ingredients in the bread machine in order used by machine. Run on dough cycle.

Removing the dough from the machine form the dough into a ball and place into a bowl sprayed with cooking spray. Cover loosely with plastic wrap coated lightly with cooking spray or a dish towel and place in the refrigerator for 2 hours to overnight rise.

Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 400° F for at least 30 minutes before baking. Tip the dough out onto a lightly floured surface, and divide into 2 balls of dough for 2 smaller/thinner crust or leave whole to make one large/thick crust. Roll a ball of dough with a rolling pin. Since this is whole wheat it sometimes wants to snap back instead of rolling out. Let it rest for a bit and then try it again. Drape it over both of your fists, and gently pull the edges outward while rotating the crust. When the circle has reached the desired size place on pan or pizza stone and add desired toppings.

From crust up I layer: cheese usually a combination of mozzarella, ramono and parmesan cheese, then meats and veggies, crushed tomatoes, herbs and a light sprinkle of cheese again.

Here is a good link about Pizza Stone's since I had never used one I thought I better read up on them.

Bread Machine: Potato Herb Rolls

Ingredients:
1 C. plus 2 tablespoons water (70 to 80°F.)
2 T. olive oil
1 t. salt
2 t. dried herbs -- I use more then that and use garlic powder, onion powder, basil and oregano
3 C. bread flour
1/2 C. instant potato flakes or buds
2 T. nonfat dry milk
1 T. sugar
1 1/2 t. bread machine yeast


Topping:
1 egg, lightly beaten

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with flour. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary knead in additional flour to make dough easy to handle. Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls 2 inches apart on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

To Top:
Brush tops with egg; sprinkle with sesame seed (optional). Bake in preheated 375-degree oven for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Note: Dough can be prepared in 1 1/2 and 2-pound bread machines.