Pudding Cinnamon Rolls

September 13, 2010 by
 
I was making a batch of these today and realized that I’ve never gotten around to sharing the recipe!  I’ve had the pictures just waiting to be posted, along with a backlog of recipes.  I seriously need a personal assistant to take care of half of my work load (can I get an amen from about 99% of you?!)  Between managing a home, 2 kids, homeschooling, therapy for my daughter, blah, errands, blah, church, blah, you get the picture.  Amelia has decided that she does not need to sleep after about 2 a.m. anymore, so let’s just say I’m a LITTLE tired.  So what do I do? Make cinnamon rolls of course!
There is something about baking that makes me feel more relaxed.  It’s also a great activity to do with kids.  It teaches math, patience, and best of all, it means you’re spending time together.  I hope you’ll take the time to have a family night tonight and make a batch up of something together. 
 
PUDDING CINNAMON ROLLS
Source: Mel’s Kitchen Cafe
 
ROLLS:
1/2 c warm water
2 T active dry yeast
2 T sugar
3 1/2 oz package instant vanilla pudding
1/2 cup butter, melted 
2 eggs
1 tsp salt
6+ cups flour
 
FILLING:
1 c butter, room temperature
2 c brown sugar
4 tsp cinnamon
 
FROSTING:
8 oz cream cheese
1/2 c butter, room temperature
1 tsp vanilla
3 c confectioner’s sugar
2-3 T milk
 
Combine water, yeast, and sugar in a medium bowl.  Stir to dissolve and set aside.
In your mixer bowl, prepare pudding according to package directions.
Add butter, eggs, and salt.  Mix well, then add yeast mixture. Mix briefly.
Add flour gradually, knead until smooth. (This is a sticky dough, don’t be tempted to overflour).
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Roll out on a floured surface to about 34 by 21 inches. 
Mix butter, brown sugar, and cinnamon together, spread on dough.
Roll up tightly, rolling on the long side.
Cut every 1 1/2 inches using a serrated knife or thread. NOTE: I like to cut the log in half, then cut each half into 12 rolls.(You should get 24 rolls)
(To use thread or dental floss, work the middle of a strand of thread under dough roll, then cross over on the top, pulling until thread goes all the way through.) 
Place on a lightly greased cookie sheet about 1 inch apart. 
 (NOTE: I sometimes fit them closely on 1 large cookie sheet – just be careful or they can raise over the edge!, or you can put them on 2 cookie sheets and spread them out).
Cover and let rise until doubled in size.  Bake at 350 degrees for about 15 to 20 minutes.
Remove when they are golden, don’t overbake.
To make frosting, mix butter and cream cheese together, add vanilla and sugar, mix well, then add milk for spreading consistency.  Frost while warm.  Makes 24.
 
 
Filed Under: Bread, Yeast

French Baguettes

May 19, 2010 by
 
There is nothing like homemade bread.  It has magical powers. It brings my family to the table, and smiles to faces.  My husband can have the worst day ever at work and smell warm bread when he walks in the door and instantly feel relaxed and happy. Homemade bread speaks volumes. And it doesn’t have to take long to make either.  You don’t need any special pans, but I really love using a baguette pan. It make bread as good as any bakeries and at under $20 I think it’s well worth the expense considering how much I save by never buying baguettes.  I use this baguette pan and love it.
 
FRENCH BAGUETTES
 
1 1/2 cups warm water (105-115 degrees)
1 1/2 T (2 packets) active dry yeast
2 tsp sugar
3 1/4 cups flour
2 tsp salt
Melted butter for brushing loaves
 
Combine the water, yeast, and sugar together in a small bowl.
Let sit for about 5 minutes to bloom the yeast.
Mix the flour and salt together in a mixing bowl.
Gradually add the yeast mixture to the flour.
If the dough is too sticky, just add a little more flour.
Form dough into 2 or 3 long loaves and place on either a greased baguette pan or cookie sheet.
Cover with a dish towel and rise for 30 minutes in a warm spot.
Score loaves. (I like to make 3 or 4 long diagonal cuts on each loaf, or 1 long cut down the middle)
OPTIONAL: Put a pan of water on bottom rack of oven to create steam. I use a baguette pan, so I don’t think it’s necessary to get a good crust)
Bake at 450 degrees for 15 minutes, brushing with butter halfway through.
Brush with additional butter when finished baking for a softer crust.
 
Filed Under: Bread, Yeast

Garlic Parmesan Knots

April 1, 2010 by
I got the idea in my head to make these. And since I had some Buttermilk Roll Dough in the fridge I thought I’d try it out. They turned out super yummy or “Deeeewishious!” as my girlies say. Light, garlicky, cheesy, and buttery. And feel free to use a different bread recipe if you want.
GARLIC PARMESAN KNOTS
Half recipe Buttermilk Roll Dough (or dough of choice)
1 cup unsalted butter, melted and cooled slightly
6 minced garlic cloves
2 T Johny’s Garlic Seasoning
1 T Italian Seasoning
1 cup grated Parmesan cheese
Prepare dough to the step of preparing rolls.
Roll dough out on a lightly floured surface to about the size of a large cookie sheet.
Use a pizza cutter to cut in about 20 strips, then all in half lengthwise.
Take one strip in hand and cross one end over the other, like an open loop.
Then take that end insert through the open hole in the center, making a knot.
Mix melted butter with minced garlic, Johny’s, and Italian Seasoning.
Dip each knot in butter mixture and put on a cookie sheet.
Sprinkle parmesan cheese on top of each roll.
Bake at 350 degrees for about 12 to 15 minutes.
Filed Under: Bread, Yeast, Holiday Recipes

Buttermilk Rolls

March 25, 2010 by
 These are so soft and amazing. They are now my go-to roll recipe for holidays. And the best part? The dough can be made up to a week ahead of time and all you have to do the day of is shape, raise, and bake. I’ll be making these for Easter Dinner. And the nice thing is, they make so much you can have them for a few dinners.
BUTTERMILK ROLLS
1 T yeast
3 cups buttermilk, at room temperature
3 cups flour
1/2 cup sugar
3 eggs, lightly beaten
2 tsp salt
6-7 cups flour, more or less
1/2 cup oil
1 tsp baking soda
Dissolve yeast in 1/4 cup warm water. Let proof for 2 or 3 minutes.
Mix the buttermilk, 3 cups of flour, and yeast/water mixture together thoroughly in a large bowl.
Let stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, remaining 5 cups flour, oil, and baking soda.
(Add another cup or two of flour if needed, remember this is a very soft dough though.)
Mix well and knead for 7- 10 minutes.
(At this point I put half in a bowl and cover with plastic wrap and put in the fridge. It will keep for 7 days, and be ready to make rolls whenever you need them. Keep in mind that even half of this recipe makes alot of rolls so you may want to use even less.)
FOR REGULAR ROLLS: Shape into balls (size depends on how large of rolls you want), and place on a greased cookie sheet.
FOR PAN ROLLS: shape as you would regular rolls, but place in a greased cake or pie pan.
FOR CLOVERLEAF ROLLS: Shape three small balls of dough, place in a sprayed muffin cup.
FOR CRESCENT ROLLS: Divide dough into thirds.  Roll out each portion of dough into a circle, aprox 10 inches across.
Cut into 8 wedges.
Roll each wedge up, starting at the bigger end and ending at the point.
Place on sprayed cookie sheets. Let rolls rise until double in size, 1-2 hours. (Dough taken from the fridge will take longer because it will be cold.)
Bake at 350 degrees for 10-12 minutes.
VARIATION: Parmesan Thyme rolls: Brush tops of rolls with melted butter before baking, and sprinkle with grated Parmesan cheese and fresh thyme (you could use rosemary or another herb if you want.)
Recipe adapted from The Sister’s Cafe blog.
Filed Under: Bread, Yeast, Holiday Recipes

Whole Wheat Cinnamon Swirl Bread

March 18, 2010 by
This recipe is the same as the EZ Whole Wheat Bread recipe from everydayfoodstorage.net that I posted before, except you add a cinnamon sugar paste when rolling. You can add 50% more sugar to the dough, and a tsp of cinnamon,  but I like to make a double batch, make one a regular loaf, and the other into cinnamon swirl bread. We don’t miss the added sweetness in the dough itself. But suit yourself!
WHOLE WHEAT CINNAMON SWIRL BREAD
 
1 1/4 cups warm water
1 T active dry yeast
1/4 cup honey or 1/3 cup sugar (white or brown) Use more if you want it sweeter
2 3/4 cups whole wheat flour
1/4 cup wheat gluten (also called vital wheat gluten or gluten flour)
1 tsp salt
2 T nonfat non-instant dry milk
1 T butter (or margarine or oil)
1 T white vinegar
1/4 cup potato flakes (NOT potato pearls)
1 tsp cinnamon, optional

SUGAR CINNAMON PASTE
1/2 cup brown sugar
1 T cinnamon
3 T melted butter

Pour water in mixer bowl and sprinkle yeast on top. Let bloom for a few minutes.
Add the remaining ingredients and mix with a dough hook attachment for 12 to 15 minutes.
Dough should be tacky but not overly sticky.
Cover and let rise until double (1 to 1 1/2 hours). I just spray the mixing bowl with PAM and use that to raise it in.
Punch down,  roll out on lightly floured surface into a 18 by 9 inch rectangle.
Mix sugar paste ingredients together, spread on dough.

Okay, ignore the following spectacle…. I got a little carried away and sprinkled some chocolate chips in.. but they made the bread kind of heavy.. so I would suggest not following my example.

Roll up tightly, starting on a short side
Pinch seam closed and fold ends under.
Put loaf in sprayed loaf pan (9″ by 5″)
Let rise for 30 minutes until double in size.
Bake at 375 degrees for 25-35 minutes.
Should sound hollow when lightly tapped.
Makes 1 loaf.
Filed Under: Bread, Yeast

Soft Wrap Bread

January 27, 2010 by

This recipe is from King Arthur Flour.  These are like a really soft thick tortilla or pita bread. Very pliable and SO many applications. I always double the recipe and use the leftovers for another use the next day or two, or freeze for later.  I use them for pizzas (just top with ingredients and bake or grill) Chicken wraps, tacos, sandwiches, you name it!  This makes about 8 (8″ across) but I’ve also made them smaller too. Just depends how big you want them. And I also use my tortilla press instead of rolling them out sometimes with good results.

SOFT WRAP BREAD

3 cups All-Purpose Flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes (I use potato flakes)
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.

Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.  The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.

Let the dough rise, covered, for 1 hour.

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.

Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

Filed Under: Bread, Yeast

EZ Whole Wheat Bread

January 20, 2010 by

I have used my mom’s old whole wheat bread recipe for forever. But it used the old hard red wheat and the only way my husband would eat it is if I used half white flour.  But then I discovered vital wheat gluten, an amazing product.  That was better, and then I came across this recipe, which uses three dough enhancers.  It comes from everyday food storage.net

I made just a couple of changes, She layered everything and mixed away, I bloom the yeast in the water first. I put the sugar in with it to give the yeast something to feed on too sometimes, but try whatever you prefer.
The vital wheat gluten, which gives the yeast extra protein to feed on, makeing more bubbles.
Then white vinegar, which acts as an acid to help strengthen the bubbles.
And last, potato flakes, which coats the yeast bubbles so the sand-paper like wheat flour won’t be able to pop them as easy.

EZ WHOLE WHEAT BREAD

1 1/4 cups warm water
1 T active dry yeast
1/4 cup honey or 1/3 cup sugar (white or brown)
2 3/4 cups whole wheat flour
1/4 cup wheat gluten (also called vital wheat gluten or gluten flour)
1 tsp salt
2 T nonfat non-instant dry milk
1 T butter (or margarine or oil)
1 T white vinegar
1/4 cup potato flakes (NOT potato pearls)

Pour water in mixer bowl and sprinkle yeast on top. Let bloom for a few minutes.

Add the remaining ingredients and mix with a dough hook attatchment for 12 to 15 minutes.
Dough should be tacky but not overly sticky.

Cover and let rise until double (1 to 1 1/2 hours). I just spray the mixing bowl with PAM and use that to raise it in.

Punch down, shape into loaf or rolls.
When making a loaf, roll out on lightly floured surface into a 18 by 9 inch rectangle.

 

Roll up tightly, starting on a short side

Pinch seam closed and fold ends under.

Put loaf in sprayed loaf pan (9″ by 5″)

Let rise for 30 minutes until double in size.

Bake at 375 degrees for 20-30 minutes.
Should sound hollow when lightly tapped.
Makes 1 loaf.

TIP: Make “bread mixes” for later. Combine dry ingredients in ziplocks. Store in fridge. (Whole wheat stores better in the fridge.  When you are ready to make bread, just bloom the yeast, add bag contents and vinegar and make as usual.

Filed Under: Bread, Yeast, Whole Grain

Cheesy Bread and Pan Pizza

January 1, 2010 by

Wouldn’t you know I married a man who LOVES ADORES Pizza. My hubby is a very mellow guy, but if you mention the word Pizza he’s sure to perk up!  So instead of ordering out pizza, I like to make him home-made. I can control what’s going into it, and use whatever we have on hand.

I found this recipe on http://www.everydayfoodstorage.net/ (It was called 30 Minute Breadsticks or No-Fail Deep Dish Pizza Crust) The title was a bit misleading, as it of course takes a bit more time than that, but it really is a good recipe and I love her website. Instead of breadsticks, I did Cheesy Bread but it you want just plain breadsticks, leave off the cheese. And you can also do any combination of white/whole wheat flour you like.

CHEESY BREAD & PAN PIZZA
2 1/2 cups hot water
5 tsp SAF Instant Yeast (or 2 T regular active dry)
2 T sugar
3 T oil
1 tsp salt
6 cups flour
1 cube of butter

Pour hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve. (Unless you’re using active dry yeast, you don’t need to let it fully bloom)
Add sugar, salt, and oil.  Gradually add flour.
While oven is heating to 400 degrees,  place butter on two pans in oven to melt.
I did two pans out of this dough, one for cheesy bread, and one for pizza, but you could do just one pan if you want it really thick.

Place half of dough in each pan with the butter, stretching to fit. This will be a little messy, but the dough is very forgiving. I flip it over half way through so some of the butter gets on top.
Allow to double in size (about 15 minutes)

Now, for Cheesy Bread top with a sprinkling of :
Johny’s Garlic Seasoning
about 8-16 oz shredded mozzarella & cheddar (depending how cheesy you want it)

For Pizza, top with:
pizza sauce (I mix 1 small can each tomato sauce and paste and add Italian seasoning)
Shredded cheese
favorite toppings (In the photo I did turkey pepperoni, mushrooms, olives, white onions
Now bake in the 400 degree oven for about 20-30 minutes or until nicely browned. (The original recipe only allowed for 10-12 minutes which I found to be short)

Cut into strips of pieces and enjoy!



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Filed Under: Bread, Yeast, Pizza