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Archive for the ‘Breads’ Category

Whole Wheat Sandwich Bread

Posted in Breads, DIY, tagged , , , on March 10, 2013 | Leave a Comment »

Whole Wheat Sandwich Bread from Kristine's Kitchen

It’s been a while since my last post, but not for lack of wanting to work on the blog. I’ve just been so busy, both with Julia’s 4th birthday party (yes, she’s 4!) and report cards. The party was a lot of fun, and I hope to write up a post about it soon.  The report cards are done and I’m all set for parent conferences next week, so I finally have a few minutes to devote here.

This whole wheat sandwich bread is a recipe I’ve been wanting to share for a while. Making more of our staples the homemade way is an undertaking that I’ve really been enjoying. Greek yogurt, graham crackers, and burger buns are just a few of the other foods I’ve made myself. I definitely don’t always make these rather than buying them, but when I have the time I try to.

This bread is my favorite out of the many whole wheat bread recipes I’ve tried. It is very easy to make, especially if you have a stand mixer to do the work of kneading the dough. My only issue with the recipe is that it only makes one loaf instead of two. I tried doubling it one time, but it was too much dough for my 5 quart stand mixer. If you have a larger capacity mixer it might work. I like to freeze my bread to keep it fresh longer. To do this, let it cool completely, then slice, and freeze in a zip-top plastic bag.

One of my favorite ways to enjoy this bread is lightly toasted (or fresh and warm from the oven) and topped with some almond butter.  It’s a perfect, healthy, and delicious snack.

Whole Wheat Sandwich Bread from Kristine's Kitchen

Whole Wheat Sandwich Bread

Printable Recipe

Makes one 9-inch loaf

Ingredients:

  • 1 cup warm whole milk (110 degrees)
  • 1/3 cup warm water (110 degrees)
  • 3 tbsp. honey
  • 3 tbsp. plus ½ tbsp. unsalted butter, melted and cooled, divided
  • 1 ¾ cups (9 2/3 oz.) whole wheat flour
  • 1 ½ -2 cups (8 ¼ to 11 oz.) bread flour
  • ¼ cup wheat germ
  • 1 envelope (2 ¼ tsp.) instant or rapid-rise yeast
  • 2 tsp. salt
  • Vegetable oil spray

Directions:

  1. Combine the milk, water, honey, and 3 tablespoons melted butter in a large liquid measuring cup; whisk to combine. In the bowl of a stand mixer fitted with the dough hook, combine the whole wheat flour, 1 ½ cups bread flour, wheat germ, yeast, and salt. Mix briefly to combine. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.
  2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining ½ cup bread flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.
  3. Turn the dough out onto a lightly floured work surface and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  4. Spray a 9 by 5-inch loaf pan with vegetable oil spray. Turn the dough out onto a lightly floured work surface. Press the dough into a 9-inch square, roll it into a tight cylinder, and pinch the seam closed. Place the dough, seam-side down, into the greased loaf pan. Spray the loaf lightly with vegetable oil spray, cover loosely with greased plastic wrap, and let rise in a warm place until the loaf has nearly doubled in size, 45 to 75 minutes. Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F.
  5. Brush the loaf with the ½ tablespoon melted butter. Bake until the crust is golden and the center of the bread registers 200 degrees on an instant-read thermometer, about 40 to 50 minutes, rotating the loaf halfway through baking.
  6. Cool in the pan for 15 minutes, then turn out onto a wire rack and let cool to room temperature before slicing.

Source: The America’s Test Kitchen Healthy Family Cookbook

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Honey Oatmeal Quick Bread

Posted in Breads, tagged , , , on January 9, 2013 | 7 Comments »

honey oat quick bread from Kristine's Kitchen

This recipe is one of those that immediately drew me in and I couldn’t get it out of my mind until I was in my kitchen baking. Bread and oatmeal on their own each invoke warm, comforting feelings, so it’s no surprise that together they are irresistible. And when that oatmeal bread is a quick bread that you can easily mix up by hand in just two bowls, you can’t help but get yourself into the kitchen to start baking.

This honey oatmeal quick bread is great for snacking, or serving with dinner. I like that it’s made with plenty of oats and whole wheat flour, as I’m always trying to incorporate as many whole grains as possible into our meals and snacks. Spread a slice of this bread, warm from the oven, with a little butter, or even honey butter, and enjoy.

honey oat quick bread from Kristine's Kitchen

Honey Oatmeal Quick Bread

Printable Recipe

Makes 1 loaf

Ingredients:

  • 2 tbsp. plus 1 cup old-fashioned rolled oats, divided
  • 1 1/3 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3/4 cup milk

Directions:

  1. Heat oven to 375 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan and tip the pan back and forth to coat the sides and bottom with oats.
  2. In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, whisk together 1 cup oats, yogurt, egg, oil, and honey until well blended. Stir in the milk. Gently stir the yogurt mixture into the flour mixture until thoroughly incorporated, but do not overmix. Scrape the batter into the pan, spreading evenly. Sprinkle the remaining 1 tablespoon oats over the top.
  4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Use a knife to loosen the bread from the edges of the pan and turn it out onto the rack. Let cool until barely warm, about 45 minutes before slicing and serving.

Source: Sweet Pea’s Kitchen, adapted from Eating Well for a Healthy Heart Cookbook.

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Easy Whole Wheat Rolls

Posted in Breads, tagged , , on April 9, 2012 | 1 Comment »

Homemade rolls are an irresistible addition to a meal, and these easy whole wheat rolls definitely satisfy without taking a lot of fuss to prepare. The dough is quickly mixed up either with a bowl and spoon or your electric mixer; no kneading is required. After a first rise, you divide the dough into 12 equal pieces, quickly roll each into a ball, and place the balls in a muffin tin. Let the dough rise one more time, bake, and you’ll have warm rolls on your dinner table. I recommend serving these with a little butter, or honey butter if you want to get fancy.

One year ago:  Cloverleaf Dinner Rolls

Two years ago I posted my first post on the blog!  This strawberry chicken salad with warm citrus dressing is a great springtime meal.

Easy Whole Wheat Rolls

Printable Recipe

Makes 12 rolls

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 2 tbsp. sugar
  • 1/2 tsp. salt
  • 2 1/4 tsp. instant yeast
  • 1 cup warm (105 to 115 degrees F) milk
  • 3 tbsp. butter, melted and cooled slightly
  • 1 large egg
  • 1 cup all-purpose flour

Directions:

  1. Place whole wheat flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, the rolls can be mixed by hand.) Mix to combine. Add the milk, butter, and egg and beat until smooth. Add the all-purpose flour and mix until fully incorporated and batter is smooth. (The dough will be very sticky.) Cover bowl with plastic wrap and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.
  2. Meanwhile, spray a 12-muffin tin with cooking spray and set aside.
  3. Stir the batter to gently deflate it. Turn it out onto a lightly floured work surface and shape into 12 evenly-sized balls (mine were about 1.6 ounces each). Place the balls into the wells of the prepared muffin tin. Cover lightly with plastic wrap and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour.
  4. Preheat oven to 400 degrees. If desired, brush tops of rolls with a little milk or beaten egg to help them brown. Bake rolls until golden brown, 15 to 20 minutes.

Source: Slightly adapted from Whole Foods

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Whole Wheat Buttermilk Biscuits

Posted in Breads, tagged , , on March 20, 2012 | 1 Comment »

When soup, chili, or even a salad is on the menu for dinner, it seems a necessity to have some kind of bread along with it. When I’m going the homemade route, I’ll usually either make a yeast bread or rolls, or some biscuits. Biscuits are a good choice when you don’t want (or have) the rising time required for most yeast breads.

Whenever possible, I try to incorporate whole wheat flour into my baking. My family has come to enjoy the flavor of whole wheat baked goods, and I like the fact that I’m sneaking a little more nutrition into our food. Whole wheat flour is great in pizza dough, muffins, breads, pancakes, and even these cinnamon rolls.

Spread with a little butter, and maybe some honey too, these whole wheat buttermilk biscuits are a delicious addition to a meal. Or, try filling them with scrambled eggs and cheese to make a tasty breakfast sandwich. Or, ham and cheese and Dijon mustard for lunch… the possibilities go on and on.

One year ago:  Tortellini Soup

Whole Wheat Buttermilk Biscuits

Printable Recipe

Makes 14 biscuits

Ingredients:

  • 6 tbsp. (3/4 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 1/2 ounces cream cheese (about 3 tbsp.), cut into 1/2-inch pieces
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (5 1/2 ounces) whole wheat flour
  • 4 tsp. sugar
  • 1 tbsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/4 cups buttermilk, chilled

Directions:

  1. Place the butter and cream cheese on a plate and freeze until the cream cheese is solid, about 1 hour (do not overfreeze). Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper.
  2. Pulse the all-purpose flour, whole wheat flour, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses. Scatter the frozen butter and cream cheese evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
  3. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the dough comes together. Turn the dough out onto a lightly floured work surface and knead until just smooth and no longer shaggy, 8 to 10 times. Pat the dough into a 9-inch circle, about 3/4 inch thick.
  4. Using a floured 2 1/2-inch biscuit cutter, cut out biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed. Arrange the biscuits, upside down, on the prepared baking sheet, spaced 1 1/2 inches apart.
  5. Bake 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until the tops and bottoms are golden brown, 12 to 15 minutes longer. Transfer the biscuits to a wire rack and let cool for 10 minutes before serving.

Source: Slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

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Pumpkin Bread

Posted in Breads, tagged , , , on October 10, 2011 | 2 Comments »

Pumpkin Bread

Fall is here, and one of my favorite ways to celebrate its arrival is to bake with pumpkin. While officially the first day of Fall was a few weeks ago, the weather here didn’t feel Fall-like until last week. We had chillier temperatures and a few rainy days, so as soon as Saturday morning rolled around I was in the kitchen baking some pumpkin bread.

I love quick breads because you get a delicious result with a fast and easy preparation. I’ve tried a few different pumpkin bread recipes, and this one is now my favorite. I adapted the types and amounts of spices a little bit to suit my preferences, and I think the result was the perfect amount of spice to complement the pumpkin flavor. The next time the weather turns cool and brisk in your area, why don’t you warm up your kitchen by baking up a loaf of this pumpkin bread?

One year ago:  Apple Hand Pies and Espresso-Chocolate Shortbread Cookies

Classic Pumpkin Bread

Printable Recipe

Makes 1 loaf

Ingredients:

  • 6 tbsp. unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/3 cup milk
  • 1 tsp. vanilla
  • 2 large eggs
  • 1 cup pure canned pumpkin

Directions:

  1. Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together on medium-high speed until light and fluffy, about 3 minutes.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, allspice, nutmeg, cinnamon, and cloves.
  4. Combine milk and vanilla in a measuring cup.
  5. Reduce mixer speed to medium-low and beat in eggs, one at a time, then pumpkin until incorporated.
  6. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture. Stop the mixer and scrape down sides of bowl with a spatula when necessary.
  7. Pour batter into prepared pan and spread evenly. Bake 55-60 minutes, or until a toothpick inserted in the middle comes out mostly clean. Let cool 10 minutes in the pan on a wire rack. Then remove from pan and allow to cool completely on the wire rack.

Recipe adapted from Apple A Day, originally from The All-New Joy of Cooking

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Whole Wheat Pizza Dough

Posted in Breads, Pizza, tagged , on May 16, 2011 | 3 Comments »

Whole Wheat Pizza Dough

Homemade pizza is a meal that we make almost weekly in our house. Pizza is one of our favorite foods, and there are so many ways to top a pizza that it never gets old. And when you make your own pizza at home, it is both more economical and healthful than take-out. Homemade pizza dough is so easy to make, it’s becoming harder and harder for me to justify ordering take-out.

When making pizza dough, I alternate between this whole wheat version and this pizza dough, which is made with white bread flour. Both are equally delicious, and for variety’s sake, it’s nice to have two recipes to choose from. Both recipes make two balls of dough, which is enough for two medium pizzas. One pizza is enough for our family of three (and even provides some leftovers for lunch the next day), so I always freeze the second dough ball. Then we can have homemade pizza a second time for even less work. I’ve included instructions for freezing pizza dough with the recipe below.

This particular pizza that you see in the photo was actually made from frozen dough. (I’ve found that the frozen dough is even easier to work with than the fresh- it rolls out nicely to make a uniform, thin crust.) This was a “clean out the vegetable drawer” dinner night, so we topped the pizza with thin slices of zucchini, yellow squash, and red onion. Not our usual choices, but tasty nonetheless.

Whole Wheat Pizza Dough

Printable Recipe

Makes 2 dough balls, enough for 2 medium pizzas

Ingredients:

  • 1 1/2 cups warm water (110 degrees)
  • 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
  • 2-2 1/4 cups (11 to 12 2/3 ounces) bread flour
  • 2 cups (11 ounces) whole wheat flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil

Directions:

  1. Place the warm water in a liquid measuring cup. Sprinkle the yeast over the water and stir gently to combine. Set aside and let stand for about 5 minutes.
  2. Place 2 cups of the bread flour, the whole wheat flour, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed.
  3. Add the olive oil to the water and yeast mixture, and then, with the mixer on low speed, slowly pour the water mixture into the flour mixture. Once the ingredients are well combined, turn off the mixer and switch to the dough hook attachment. Knead the dough on low speed until it is smooth and elastic, about 5 minutes. If the dough seems overly sticky, you can add the remaining 1/4 cup of bread flour, 1 tablespoon at a time, during the kneading process. (At this point, you can freeze half or all of the dough. Freezing directions are below.)
  4. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm place until nearly doubled in size, about 1-1 1/2 hours.
  5. To assemble pizzas, roll each half of the dough out into a 14-inch circle. (I use a combination of rolling with a rolling pin and stretching the dough with my hands.) Place dough on a piece of parchment paper that has been sprinkled with cornmeal, and place the parchment paper on a baking sheet. Top pizza as desired.
  6. To bake pizza, preheat a pizza stone in a 500 degree oven for at least 30 minutes. Reduce the oven temperature to 425 degrees and slide the pizza and parchment paper onto the stone, using the baking sheet to help with the transfer. Bake until the cheese begins to brown and the crust edges are golden, about 8 to 12 minutes. Remove from the oven and let stand a few minutes before slicing.

To freeze pizza dough: After kneading, divide the dough in half and form each half into a smooth, round ball. Dust each dough ball with flour and place in a zip-top plastic bag; place dough in freezer. Pizza dough can be frozen for up to one month. To use, thaw dough in refrigerator overnight, and then let it warm up on the counter for about 2 hours before using.

Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.

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Multigrain Rolls

Posted in Breads, tagged , , , on April 25, 2011 | 6 Comments »

Multigrain Rolls

As we enter the warmer days of spring, I am craving more main dish salads for dinner. I enjoy having some type of bread with my salad (I guess all of those vegetables make me crave carbs :) ), and these multigrain rolls are a great choice. Since they are filled with whole grains, you can feel good about eating them alongside a healthy salad.

I personally love the taste of whole grains, and if you gave me a sandwich on white bread I’d probably not enjoy it nearly as much as if it were on whole wheat. So, it makes sense that I loved these rolls. I really enjoy the heartier, nuttier taste that you get when you bake with whole wheat flour, oats, or other whole grains.

When I made these rolls, I did not have any oat bran, so I ground some old-fashioned oats in my food processor and used those instead. The only other changes I made to the recipe were to decrease the amount of salt and pepper in my rolls; I’ve included both the original amounts and the amounts that I used in the recipe below. The recipe yields 16 rolls, so you can freeze the extras for a later date and have homemade rolls with no effort, which is a pretty good deal in my book.

One year ago:  Chipotle Chicken Taco Salad

Multigrain Rolls

Printable Recipe

Makes 16 rolls

Ingredients:

For the dough:

  • 1/2 cup oat bran (I used 1/2 cup old-fashioned oats ground in a food processor)
  • 1/4 cup flax seeds
  • 1/2 cup boiling water
  • 1 cup warm milk (105-110 degrees F)
  • 2 1/4 teaspoons instant (rapid rise) yeast
  • 1/4 cup honey
  • 2 large eggs
  • 2/3 cup old-fashioned (not instant) oats
  • 7 oz. (1 1/4 cups) whole wheat flour
  • 1 teaspoon freshly ground black pepper (I used 1/4 teaspoon)
  • 1 tablespoon salt (I used 1 1/2 teaspoons)
  • 15 oz. (about 3 cups) all-purpose flour
  • Oil, for greasing the bowl

For the topping:

  • 1 large egg yolk
  • 1 tablespoon water
  • 2 tablespoons mixed seeds (poppy, sesame, etc.)
  • Coarse salt, for sprinkling

Directions:

  1. Combine the oat bran and flax seeds in a small bowl. Pour the boiling water into the bowl and mix to moisten. Let sit until the water is absorbed, about 5 minutes. Set aside to cool.
  2. Meanwhile, in the bowl of an electric mixer, combine the milk, yeast, and honey; mix briefly to blend. With the dough hook and the mixer on low speed, mix in the eggs, oats, wheat flour, pepper, salt, and oat bran mixture until combined. Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough. Continue to knead on medium-low speed, about 3 minutes.
  3. Form the dough into a ball. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 1/2-2 hours.
  4. Brush a baking dish lightly with oil (I used two 9-inch round baking dishes). On a lightly floured surface, turn the dough out and divide into 16 equal pieces, about 2 1/2 ounces each. Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow together. Cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.
  5. Preheat the oven to 375 degrees F. In a small bowl whisk together the egg yolk and water. Brush lightly over the rolls. Sprinkle the unbaked rolls with the seed mixture and coarse salt. Bake until the tops are golden, about 26 minutes (cover with foil part-way through baking if the rolls are browning too much). Let cool 10-15 minutes before removing from the pan.

Recipe slightly adapted from Annie’s Eats, originally adapted from Martha Stewart’s Baking Handbook

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Cloverleaf Dinner Rolls

Posted in Breads on April 8, 2011 | 2 Comments »

Cloverleaf Dinner Rolls

Are you looking for the perfect roll recipe to go with a soup or chili dinner before the weather warms up and it feels like spring is really here?  Or, is it already warm where you live and you’d like a some delicious homemade bread to accompany a main dish salad?  Then I highly recommend that you try these cloverleaf dinner rolls. They are soft and buttery, and the cloverleaf shape is a nice touch for a pretty presentation.

Cloverleaf rolls are now one of my two favorite dinner roll recipes, along with these Honey Yeast Rolls. I love the sweetness of the honey yeast rolls, but when I want more of a rich butter flavor I make these cloverleaf rolls. While cloverleaf rolls make a great accompaniment to soups, stews, and chilis, they are also perfect for serving with other meals. My sister, Karen, served them with Thanksgiving dinner and they went really well with the turkey and other side dishes. Enjoy!

 

One year ago: Strawberry Chicken Salad with Warm Citrus Dressing

Cloverleaf Dinner Rolls

Printable Recipe

Makes 12 rolls

Ingredients:

  • 3/4 cup skim milk, heated to 110 degrees F
  • 2 tablespoons sugar
  • 1 packet (2 1/4 teaspoons) rapid rise (or instant) yeast
  • 1 large egg plus 1 egg yolk, at room temperature
  • 3 1/2 cups all purpose flour
  • 2 teaspoons salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces and softened, plus 2 tablespoons melted unsalted butter

Directions:

  1. Adjust oven rack to the middle position and preheat the oven to 200 degrees F. When the oven reaches 200 degrees, turn it off. Lightly oil a large bowl.
  2. Whisk the milk, sugar, and yeast in a liquid measuring cup until the yeast dissolves. Then whisk in the egg and egg yolk.
  3. In the bowl of a stand mixer fitted with the dough hook, mix the flour and salt until combined. With the mixer on low speed, add the milk mixture in a steady stream and mix until the dough begins to form, about 1 minute.
  4. Increase the speed to medium and add the softened butter, 1 piece at a time, until incorporated. Continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.
  5. Turn the dough out onto a lightly floured surface and knead briefly to form a smooth, cohesive ball. Transfer the dough to the prepared bowl and turn to coat. Cover with plastic wrap and place the bowl in the turned-off oven until the dough has doubled in size, about 45 minutes.
  6. To shape the rolls: Brush a 12-cup muffin tin with 1 tablespoon of melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into thirds. Roll each third into an 18-inch long rope. Then cut each rope into 12 equal pieces and cover the pieces with plastic wrap (there will be 36 pieces of dough).
  7. On a clean, dry, un-floured work surface, roll each piece of dough into a smooth ball. Place 3 balls, seam side down, in each muffin cup. Cover the muffin tin loosely with plastic wrap and let rest in the turned-off oven until doubled in size, about 20 minutes.
  8. Remove the rolls from the oven and discard the plastic wrap. Preheat the oven to 375 degrees. Bake the rolls until golden brown, about 15 minutes, rotating halfway through baking. Brush the rolls with the remaining 1 tablespoon of melted butter. Cool in the muffin tin for 5 minutes, and then transfer to a wire rack. Serve warm.

To make ahead: The filled muffin tin can be refrigerated, covered, for 24 hours. Let the dough sit at room temperature for 30 minutes before baking.

Recipe from Cooking with Karen, originally from Cook’s Country Magazine, October/November 2010

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Everyday Cinnamon Rolls

Posted in Breads, Breakfast, tagged on March 27, 2011 | 3 Comments »

Everyday Cinnamon Rolls

I have been wanting to bake cinnamon rolls for quite some time, but just haven’t committed myself to spending the time to make them (mixing and kneading the dough, letting it rise, shaping the rolls, another rise…). I know when I do get around to making yeasted cinnamon rolls, they will be totally worth it, and I hope to soon. But this weekend, I chose to go the faster route and try out this recipe from The America’s Test Kitchen Healthy Family Cookbook. (Have I told you yet how much I love this cookbook?)

Since I completely trust the America’s Test Kitchen and know they test each recipe extensively, I knew these cinnamon rolls would be good, and they definitely are. Since they don’t have yeast, they are different from your typical cinnamon roll- the dough isn’t stretchy and the flavor of the dough is somewhat different (but not in a bad way at all). The cinnamon roll flavor is all there, though: warm, spicy, and just a bit gooey with a sweet glaze on top. Another great thing about these cinnamon rolls, besides the fact that you can have them ready in about an hour from start to finish? With less butter and part whole wheat flour, you don’t have to feel guilty about enjoying them more often.

Everyday Cinnamon Rolls

Printable Recipe

Makes 9 rolls

Filling:

  • 1/3 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt

Dough:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole-wheat flour
  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 5 tablespoons unsalted butter, melted and cooled

Glaze:

  • 3/4 cup confectioners’ sugar
  • 1-2 tablespoons milk

Directions:

  1. Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees. Line an 8-inch square baking pan with two sheets of aluminum foil. (Fold each sheet so that it fits the width of the pan. Place the first sheet in the pan, pressing it down into the pan and up the sides. Place the second sheet perpendicular to the first, and press it down against the sides of the pan.) Spray lightly with vegetable oil spray.
  2. For the Filling: Mix all ingredients together in a small bowl.
  3. For the Dough: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and 4 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture until the dough comes together but looks shaggy, about 30 seconds. Transfer the dough to a lightly floured counter and knead until just smooth and no longer shaggy, 8 to 10 times.
  4. Pat the dough into a 12 by 9-inch rectangle with the long side facing you. (Don’t be afraid to use a little more flour on the counter if the dough seems sticky.) Brush the dough with the remaining tablespoon of melted butter, then sprinkle with the filling, leaving a 1/2-inch border along the top edge. Press on the filling slightly to adhere it to the dough.
  5. Loosen the dough from the counter using a bench scraper or metal spatula (since I had used a little extra flour, mine didn’t stick at all). Roll the dough into a tight log. Pinch the seam closed and roll the log seam-side down. Pat the ends to even them, then, using a serrated knife, slice the log evenly into 9 rolls. Slightly flatten each roll with your palm, then arrange, cut-side down, in the prepared baking pan. (There will be some space between the rolls, and as they bake they will rise to fill that space.)
  6. Cover the baking dish with foil and bake for 12 minutes. Remove the foil and continue to bake until the edges of the rolls are golden brown, 12 to 18 minutes longer. Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup), remove the foil, and then use another wire rack to flip the rolls upright. Let cool for 5 minutes.
  7. For the Glaze: Whisk the confectioners’ sugar with 1 tablespoon of milk, adding another tablespoon of milk if the glaze seems too thick. Drizzle the glaze over the rolls, and serve.

Recipe slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

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Honey Yeast Rolls

Posted in Breads, tagged , , on November 23, 2010 | 11 Comments »

Honey Yeast Rolls

I made these honey yeast rolls for the first time yesterday, and I am so happy that I finally tried this recipe! The rolls are soft and slightly sweet, tender on the inside with just the right amount of browned “crust” on the outside. Be sure not to skip the step of brushing the rolls with melted honey butter before baking; when you take a bite of the browned outer edge of one of these rolls, the sweet buttery taste is amazing. If you are still looking for a roll recipe to add to your Thanksgiving or other holiday table, try these honey yeast rolls. This recipe is definitely a keeper!

Honey Yeast Rolls

Makes 12 rolls

Ingredients:

  • 2¼ tsp. instant yeast
  • 1 cup warm water (105-115˚ F)
  • ¼ cup honey
  • 3 tbsp. canola oil
  • 1¼ tsp. salt
  • 1 egg, lightly beaten
  • 4 cups bread flour
  • Cooking spray
  • 2 tbsp. butter, melted
  • 2 tbsp. honey

Directions:

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix until the dough comes together in a sticky mass.  Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour.  Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
  2. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
  3. Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 12 equal sized pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly.  Cover and let rise in a warm, draft-free spot for 20-30 minutes.
  4. Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture.  Bake for about 20 minutes, or until the tops are golden brown and the rolls are baked through.*  Let cool slightly before serving.

*Note: I covered my rolls with foil after baking them for about 13 minutes, since the tops were browned but the insides were still doughy. I ended up baking my rolls at least 20 minutes total. It is easy to check if they are done by gently pulling two rolls apart to check that they are no longer doughy inside.

Recipe from Annie’s Eats, originally adapted from A Cookie a Day

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