Thursday, February 2, 2012
Cinnamon rolls
Dough
• 2 cups bread or all-purpose flour
• 1 cup whole wheat flour, including 1 tbsp wheat gluten
• 1.5 tsp yeast
• ¼ cup warm water
• ¾ cup warm nonfat or low fat milk
• 3 tbsp honey
• ¾ tsp salt
• 2 tbsp butter
• Honey for drizzling over rolls when they come out of the oven - optional
Filling
• Roll out dough, drizzle with 3 tbsp honey and spread with a spatula. Combine 1 tbsp cinnamon with 1-2 tbsp brown sugar and sprinkle on top. Optional - ¼ cup raisins and/or ¼ cup chopped pecans.
Icing (optional)
• ¼ cup cream cheese & 2 tbsp honey or powdered sugar
Directions
1. Combine yeast with ¼ cup warm water and let sit until frothy, 5-10 minutes.
2. Combine milk, butter or oil and honey in a small bowl and heat in microwave until warm (not hot or you will kill your yeast).
3. In bowl of mixer combine warm milk mixture and 1/2 cup flour and mix until incorporated (this will dilute the salt and oil, which can reduce yeast activity).
4. Now add in yeast and water mixture.
5. Add additional flour a few tbsp at a time, allowing time to mix in between, until a soft dough forms. It should be soft, gooey and just sticky enough to knead.
6. Knead by hand 8-10 minutes (12-15 minutes of using whole wheat), or 2-4 minutes in a kitchen aid mixer.
7. To knead, stretch it out or fold and flip. Use balls of wrists to push and stretch (you will feel it rolling), then fold it back on itself. Add flour as needed. You can tell if your dough is under-kneaded if it's floppy and loose, tears easily, and still looks shaggy. Over-kneading is only a concern in a stand mixer. If the dough feels very dense and tough when you knead it against the counter, that is a sign that it's starting to become over-kneaded.
8. Place dough in a oiled bowl, flip it, cover it with plastic wrap and a towel, and let rise 1 hour in a warm place, until dough has doubled.
9. When it is well risen, punch the dough down - put your fist into the dough and smash down to force all the air out of it. Let rise again 10 minutes, then roll out.
10. Spread honey, sprinkle with cinnamon-sugar and raisins, cut into 16 strips, roll, and shape in pan.
11. Cover with a towel, and let the dough rise again 30 minutes-1 hour in a warm place. Keep an eye on it and don’t let it rise too much at this step, as large bubbles will form and the rolls will lose their shape.
12. Bake for 25 to 35 minutes at 350 degrees (baking too long will dry it out, so be watchful). When it is done the top will be golden brown. It will be well risen, and crusty. Carefully turn the hot bread out of the pan and onto a dishtowel on the counter. Thump the bottom with your finger. If it sounds hollow then it is done. If it doesn’t sound hollow, then put it back into the pan and bake it some more.
13. Take it out of the pan immediately when it is done to prevent sogginess. Drizzle with honey while still warm or spread honey-cream cheese frosting on top. They are also nice served with a mixture of honey-butter (1 tsp butter, 1 tsp honey, 1/8 tsp cinnamon).
Notes:
• Depending on humidity and temperature, the amount of flour needed in a recipe may vary by as much as a cup or two. Therefore, the amount of flour called for in a recipe is always approximate.
• Always start with the full amount of liquid, adding a bit of flour at a time until the proper consistency is reached. You may not need all of the flour, and that’s fine. Dry dough will yield dry bread.
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