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Bakery-Style Cinnamon Rolls

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Ingredients:

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Cinnamon Sugar Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour
  • 1-½ Tbsp. Cinnamon
  • 1 Tbsp. Granulated Sugar
  • 1 Pinch Kosher Salt

Buttercream Icing

  • 6 Tbsp. Unsalted Butter
  • 4 Cups Powdered Sugar
  • 2 tsp. Vanilla Extract
  • ¼ Cup Whole Milk
  • Pinch Kosher Salt

Miscellaneous Ingredients

  • Cooking Spray
  • 2 Tbsp. Unsalted Butter, melted to brush onto the hot baked cinnamon rolls

Instructions:

Step 1: Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.

In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.

Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself. Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.

Note: If you don't have a scale, use the "Spoon & Sweep' method! Portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.

Step 2: To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need). Whisk the ingredients together and set aside.

Step 3: In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a thick paste, and there are no visible lumps, about 2-3 minutes. Add this mixture directly to the bowl of your stand mixer.

Step 4: Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through. You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.

Step 5: Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.

Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.

Step 6: In the meantime, begin preparing the filling. Mix together the tablespoon of melted butter, ¾ cup packed light brown sugar, ¼ cup bread flour, pinch of kosher salt, cinnamon, granulated sugar, and vanilla extract. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.

Step 7: After the dough has proofed, spray a clean work surface lightly with cooking spray. You'll want to grab a rolling pin, along with a plastic kitchen ruler, if you have one. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.

Step 8: Use the rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.

Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside.

Step 9: To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.

Step 10: Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.

Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions.

Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.

Step 11: Spray a 13x9 glass baking dish with cooking spray, then place rolls into the pan. Cover the pan with plastic wrap and allow an additional one hour for the final proofing.

After 45 minutes, set the oven to 350℉ so that it will be hot about the same time that your rolls are ready for baking.

Note: If you are making these ahead, and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.

Alternatively, you can freeze these cinnamon rolls after before the second proof. After you've placed the rolls in the glass baking dish, cover tightly with plastic wrap and add a plastic lid (if you have one) or create a second tight wrap with aluminum foil. Place into the freezer until the night before you are ready to bake. Allow the rolls to thaw in the refrigerator overnight and then bring them to room temperature for about 2 hours before baking the next day.

Step 12: After the second rise, your rolls should have puffed up a bit and will be soft to the touch. Bake for 15-20 minutes in the preheated oven.

Step 13: Gather all of the ingredients to prepare the buttercream frosting. In a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar, along with a pinch of salt. Start at a slow speed, and then increase as the mixture comes together, to ensure that the powdered sugar stays in the bowl. Add in the vanilla extract, and slowly drizzle in the milk, up to ¼ cup. Whip the frosting until light and fluffy, 4-5 minutes, but stiff enough to hold peaks.

Step 15: Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven.

Allow the rolls to cool slightly before adding the buttercream frosting so that it doesn't completely melt.

Bakery-Style Cinnamon Rolls

You'll never want to pop open that cylinder of pre-made dough after you've made these amazing, bakery-style cinnamon rolls from scratch!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Cinnamon Rolls, Pastry
Prep Time: 40 minutes
Cook Time: 15 minutes
Proofing Time: 2 hours 30 minutes
Servings: 8 servings
Calories: 355kcal

Equipment

  • KitchenAid Stand Mixer with Dough Hook and Paddle Attachments
  • Digital Kitchen Scale
  • Measuring Cups and Spoons
  • Liquid Measuring Cups
  • Large Bowl
  • Small Pot
  • Medium Glass Bowl
  • Small, microwave-safe bowl
  • Wire Whisk
  • Wooden Spoon
  • Plastic Bench Scraper
  • Fork
  • Rolling Pin
  • Plastic Ruler optional
  • Plastic Wrap
  • Dental Floss, Unflavored
  • 13 x 9 Glass Baking Dish
  • Rubber Spatula
  • Pastry Brush
  • Spoon

Ingredients

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Cinnamon Sugar Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour
  • 1-½ Tbsp. Cinnamon
  • 1 Tbsp. Granulated Sugar
  • 1 Pinch Kosher Salt

Buttercream Icing

  • 8 Tbsp. Unsalted Butter, at Room Temperature 2 Sticks
  • 5 Cups Powdered Sugar 5 Cups
  • 2 tsp. Vanilla Extract
  • ¼ Cup Whole Milk
  • Pinch Kosher Salt

Miscellaneous Ingredients

  • Cooking Spray
  • 2 Tbsp. Unsalted Butter, melted to brush onto the hot baked cinnamon rolls

Instructions

  • Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.
  • In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.
    Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself. Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.
    Note: If you don't have a scale, use the "Spoon & Sweep' method! Portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.
  • To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need.) Whisk the ingredients together and set aside.
  • In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a paste, and there are no visible lumps, about 2-3 minutes. Add this mixture to the bowl of your stand mixer.
  • Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through. You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.
    Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.
    Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.
  • In the meantime, begin preparing the filling. Mix together the tablespoon of melted butter, granulated sugar, brown sugar, bread flour, pinch of kosher salt, cinnamon, and vanilla extract. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.
  • After the dough has proofed, spray a clean work surface lightly with cooking spray. You'll want to grab a rolling pin, along with a plastic kitchen ruler, if you have one. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.
  • Use the rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.
    Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside.
  • To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.
  • Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.
    Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions.
    Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.
  • Spray a 13x9 glass baking dish cooking spray, then place rolls into the pan. Cover the pan with plastic wrap and allow an additional hour for the final proofing.
    After 45 minutes, set the oven to 350℉ so that it will be hot about the same time that your rolls are ready for baking.
    Note: If you are making these ahead, and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.
    Alternatively, you can freeze these cinnamon rolls after before the second proof. After you've placed the rolls in the glass baking dish, cover tightly with plastic wrap and add a plastic lid (if you have one) or create a second tight wrap with aluminum foil. Place into the freezer until the night before you are ready to bake. Allow the rolls to thaw in the refrigerator overnight and then bring them to room temperature for about 2 hours before baking the next day.
  • After the second rise, your rolls should have puffed up a bit and will be soft to the touch. Bake for 15-20 minutes in the preheated oven.
  • Gather all of the ingredients to prepare the buttercream frosting. In a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar, along with a pinch of salt. Add in the vanilla extract, and slowly drizzle in the milk, up to ¼ cup. Whip the frosting until light and fluffy, 4-5 minutes, but stiff enough to hold peaks.
  • Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven.
    Allow the rolls to cool slightly before adding the buttercream so the frosting doesn't completely melt.

Notes

Extra Bakery-Style Cinnamon Rolls can be stored in the refrigerator for a few days if wrapped tightly in an air-tight container. Keep buttercream frosting separate and top rolls after they've been rewarmed, either in a 350℉ oven for about 5 minutes (preferred) or in the microwave for about 1 minute (if you're in a rush!)  

Nutrition

Serving: 1Roll | Calories: 355kcal | Carbohydrates: 51g | Protein: 6.7g | Fat: 12.9g | Saturated Fat: 8.3g | Cholesterol: 37.5mg | Sodium: 257mg | Potassium: 10.8mg | Fiber: 1.4g | Sugar: 20g | Vitamin C: 2.6mg | Calcium: 28.6mg | Iron: 2mg

Brioche

by

Rich, buttery and slightly sweet, fresh Brioche is a beautiful, enriched bread that tastes as good as it looks! This was one of the first bread recipes we made in culinary school and is absolutely one of my favorites. You can serve thin slices with salted butter or jam, thicker slices make incredible French toast, like this recipe for Cereal Crunch Brioche French Toast, or break off a section for a decadent sandwich or dinner roll. As with many bread recipes, you'll want to start the process of making Brioche a day ahead, giving your dough sufficient time to rest at a cold temperature in the refrigerator overnight before baking.

Ingredients:

  • 54 g Warm Water (105-110°F) appx. ¼ C or 1.8 fluid oz.
  • 9 g Instant Yeast appx. 1 Tbsp.
  • 1 Lb. All Purpose Flour appx. 3-⅔ Cups
  • 56 g Granulated Sugar appx 3-½ Tbsp.
  • 7 g Kosher Salt 1-½ tsp
  • 5 Large Eggs, at room temperature
  • 8 oz Unsalted Butter, at room temperature, 2 sticks
  • Cooking Spray, to coat the proofing bowl and loaf pans
  • 1 Whole Egg, lightly scrambled with a pinch of kosher salt (for an egg wash)

Instructions:

Step 1: Gather all of your ingredients, a digital kitchen scale and thermometer, along with a stand mixer.

Step 2: In a small, liquid measuring cup or bowl, measure out the warm water and be sure it's anywhere between 105-110°F. Sprinkle the yeast over the water, and stir using a fork, just until mixed, and set aside. The mixture will become frothy as the yeast activates.

Step 3: Using the bowl of your stand mixer, measure out 1 pound of flour. Remember to tare (zero out) the weight of the bowl itself so you have an accurate measurement. If not using the scale, be sure to use the 'Spoon and Sweep' method*; in this case, approximately 3-½ Cups.

*The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Step 4: Mix the sugar and salt into the flour.

Step 5: Fit the bowl back onto to base of the stand mixer and add in the proofed yeast. With the mixer on medium-low, stir the ingredients just until they come together. You'll have a dry, crumbly dough.

Step 6: Begin adding the eggs, one at a time, and mix those into the dough just until the yolks have been incorporated and you no longer see any glossy streaks from the egg whites.

Step 7: Once all of the eggs have been added to the dough, increase the mixer's speed to medium-high, and knead the dough for eight (8) minutes. The dough will go from looking shaggy to smooth.

Step 8: Slowly begin working in the butter by adding in a few pieces at a time. You want your butter to be at room temperature, not too cold (or it will struggle to mix into the dough properly) and not too warm (or it will melt and make your dough wet, loose, and harder to work with). Run the mixer until there are no more large chunks of butter in the dough, a few minutes with each addition. Don't rush this step! You may want to use a silicone spatula or a flexible scraper to clean up the sides and bottom of the bowl every so often to ensure all of the ingredients are being incorporated.

Step 9: Once all of the butter has been worked into a smooth and cohesive dough, use a flexible scraper to remove the dough from the mixing bowl, and move into a large, glass bowl that's been sprayed lightly with cooking spray. The dough will be sticky!

Cover the bowl tightly with plastic wrap, and set aside for 2-3 hours, or until the dough has doubled in size.

Step 10: After several hours and your dough has risen, gently punch down the dough to release the excess fermented gas. Re-cover the bowl tightly with plastic wrap, and place into the refrigerator overnight (12-16 hours) so the dough can go through a cold fermentation process.

Step 11: The next day, remove your dough from the refrigerator. It will be quite firm, and easy to handle.

Grab your digital kitchen scale, if using, along with a bench scraper, and 2 loaf pans, each lightly sprayed with cooking spray.

Step 12: Remove the dough from the bowl and place it directly onto the kitchen scale. Whatever the measurement (in grams), divide this number, by 14. You'll need 7 equally portioned balls of dough for each loaf.

For example, if your dough weighs 1023 grams, each individual portion of dough should weigh approximately 73 grams.

Step 13: Lightly dust your clean worksurface with flour and begin portioning out the individual balls of dough.

If not using a kitchen scale, cut the dough in half multiple times, trying to keep the portion sizes as even as possible.

Roll each ball to make the dough as smooth as possible, guiding the dough from the palm of your hand and your fingers in a circular 'C' motion on your work surface. This is an important step, as you'll want smooth rounds of dough as they go through their second and final rise before baking.

Step 14: Stagger 7 balls of dough into each prepared loaf pan, leaving a little room in between each, cover the tops tightly with plastic wrap, and set aside at room temperature for 90 minutes and up to 2 hours, until the dough has nearly doubled in size.

Step 15: About an hour into your final rise, preheat your oven to 350°F.

Step 16: If you haven't done so already, mix one egg and a pinch of kosher salt in a small bowl to create an egg wash.

Once your dough has doubled in size, and your oven is up to temperature, use a pastry brush to gently brush the tops of the dough.

Step 17: Bake the brioche in the oven for about 40-45 minutes, or until the tops are golden brown and a digital thermometer inserted into the bread reads 205°F.

Brioche

This buttery, slightly sweet and decadent Brioche will look like it came from a French Patisserie!
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Course: Appetizer, Bread, Breakfast, Brunch
Cuisine: French
Keyword: Artisan Bread, Bread, Homemade Bread
Prep Time: 30 minutes
Rest Time: 21 hours
Servings: 12 Slices
Calories: 323kcal

Equipment

  • KitchenAid Stand Mixer fitted with a dough hook
  • Kitchen Scale
  • Measuring Cups and Spoons
  • Small Mixing Bowl
  • Large Mixing Bowl
  • Digital Thermometer
  • Fork
  • Flexible Bench Scraper
  • 2 Loaf Pans
  • Silicone Pastry Brush

Ingredients

  • 54 g Warm Water (105-110℉) appx. ¼ C. or 1.8 fluid oz.
  • 9 g Instant Yeast appx. 1 Tbsp.
  • 1 Lb All Purpose Flour plus extra for dusting work surface
  • 56 g Granulated Sugar appx. 3-½ Tbsp. or 2 oz.
  • 7 g Kosher Salt appx. 1.5 t.
  • 5 Lg. Eggs, at room temperature
  • 226 g Unsalted Butter, at room temperature 8 oz or 2 Sticks
  • Cooking Spray, such as Pam to prepare the bowls and loaf pans
  • 1 Large Egg, mixed with a pinch of Kosher Salt for the egg wash

Instructions

  • Gather all of your ingredients, a digital kitchen scale and thermometer, along with a stand mixer.
  • In a small, liquid measuring cup or bowl, measure out the warm water and be sure it's anywhere between 105-110°F. Sprinkle the yeast over the water, and stir using a fork, just until mixed, and set aside. The mixture will become frothy as the yeast activates.
  • Using the bowl of your stand mixer, measure out 1 pound of flour. Remember to tare (zero out) the weight of the bowl itself so you have an accurate measurement. If not using the scale, be sure to use the 'Spoon and Sweep' method*; in this case, approximately 3-½ Cups.
    *The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
  • Mix the sugar and salt into the flour.
  • Fit the bowl back onto to base of the stand mixer and add in the proofed yeast. With the mixer on medium-low, stir the ingredients just until they come together. You'll have a dry, crumbly dough.
  • Begin adding the eggs, one at a time, and mix those into the dough just until the yolks have been incorporated and you no longer see any glossy streaks from the egg whites.
  • Once all of the eggs have been added to the dough, increase the mixer's speed to medium-high, and knead the dough for eight (8) minutes. The dough will go from looking shaggy to smooth.
  • Slowly begin working in the butter by adding in a few pieces at a time. You want your butter to be at room temperature, not too cold (or it will struggle to mix into the dough properly) and not too warm (or it will melt and make your dough wet, loose, and harder to work with). Run the mixer until there are no more large chunks of butter in the dough, a few minutes with each addition. Don't rush this step! You may want to use a silicone spatula or a flexible scraper to clean up the sides and bottom of the bowl every so often to ensure all of the ingredients are being incorporated.
  • Once all of the butter has been worked into a smooth and cohesive dough, use a flexible scraper to remove the dough from the mixing bowl, and move into a large, glass bowl that's been sprayed lightly with cooking spray. The dough will be sticky!
  • Cover the bowl tightly with plastic wrap, and set aside for 2-3 hours, or until the dough has doubled in size.
  • After several hours and your dough has risen, gently punch down the dough to release the excess fermented gas. Re-cover the bowl tightly with plastic wrap, and place into the refrigerator overnight (12-16 hours) so the dough can go through a cold fermentation process.
  • The next day, remove your dough from the refrigerator. It will be quite firm, and easy to handle.
    Grab your digital kitchen scale, if using, along with a bench scraper, and 2 loaf pans, each lightly sprayed with cooking spray.
  • Remove the dough from the bowl and place it directly onto the kitchen scale. Whatever the measurement (in grams), divide this number, by 14. You'll need 7 equally portioned balls of dough for each loaf.
    For example, if your dough weighs 1023 grams, each individual portion of dough should weigh approximately 73 grams.
  • Lightly dust your clean worksurface with flour and begin portioning out the individual balls of dough.
    If not using a kitchen scale, cut the dough in half multiple times, trying to keep the portion sizes as even as possible.
  • Roll each ball to make the dough as smooth as possible, guiding the dough from the palm of your hand and your fingers in a circular 'C' motion on your work surface. This is an important step, as you'll want smooth rounds of dough as they go through their second and final rise before baking.
  • Stagger 7 balls of dough into each prepared loaf pan, leaving a little room in between each, cover the tops tightly with plastic wrap, and set aside at room temperature for 90 minutes and up to 2 hours, until the dough has nearly doubled in size.
  • About an hour into your final rise, preheat your oven to 350°F.
  • If you haven't done so already, mix one egg and a pinch of kosher salt in a small bowl to create an egg wash.
    Once your dough has doubled in size, and your oven is up to temperature, use a pastry brush to gently brush the tops of the dough.
  • Bake the brioche in the oven for about 40-45 minutes, or until the tops are golden brown and a digital thermometer inserted into the bread reads 205°F.

Nutrition

Serving: 83g | Calories: 323kcal | Carbohydrates: 34g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 263mg | Potassium: 36mg | Fiber: 1.4g | Sugar: 4.8g | Calcium: 12mg | Iron: 2.2mg

Classic Soft Pretzels

by

Growing up near Philadelphia, soft pretzels (along with cheesesteaks) are practically part of my DNA. They're hard to pass up, and even as an adult, it's still one of my favorite ballpark treats. Around the city, you're more likely to find oval shaped pretzels with a twist in the center, baked in tight rows to be broken apart and shared with a friend. Gas station varieties are typically cold and damp (not yummy) since they're slipped into plastic bags right after baking and then stored on a shelf, waiting. While still delicious, those you get in the mall are soft, dripping with butter or seasoned with cinnamon sugar, but are missing that crunchy exterior and soft, chewy inside. The classic, German-origin style is how I love them best, and this version adapted from King Arthur Flour, is perfection. Give yourself a couple of hours to make these, which mostly includes rest time, but you'll get to enjoy them the same day!*

Ingredients

  • 360 grams Unbleached Bread Flour appx. 3 Cups*
  • 209 grams Warm Water, (105-110°F) just shy of 1 Cup
  • 20 grams Unsalted Butter, at room temperature, cut into small pieces
  • 8 grams Fine Sea Salt appx. 1-¼ tsp.
  • 5 grams Instant Yeast appx. 1-½ tsp.
  • 10 Cups Boiling Water (for the water bath, not to be used in the recipe)
  • 4 Tbsp. Baking Soda (for the water bath, not to be used in the recipe)
  • 2-3 Tbsp. Kosher Salt (to season the pretzels)
  • 1-2 Tbsp. Salted Butter, melted (to brush on the pretzels after baking)

Instructions

Step 1: Gather all of your ingredients, along with a kitchen scale, glass liquid measuring cup and digital thermometer.

Step 2: Place the bowl of your stand mixer onto the kitchen scale and be sure to tare (zero out) the weight of the bowl itself so you get an accurate measurement. Weigh 360 grams of flour. If not using a scale, use the Spoon and Sweep Method*.

The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Step 3: Measure out the warm water to 209 grams (or just shy of one liquid cup), and use a thermometer to make sure the temperature is anywhere between 105°F and 110°F.

Step 4: Affix the mixing bowl back to its base, and with the dough hook attached, add the measured salt, yeast, water and butter. Mix all of the ingredients together for a minute or two on a medium-low setting, just until everything comes together and forms a sticky dough. Use a flexible scraper to clean up the sides and bottom of the bowl and make sure all of the ingredients are incorporated.

Step 5: Increase the speed to medium-high and mix for about 6 minutes, until the dough has thoroughly been kneaded.

Step 6: Using your hands, gently shape the dough and place in a lightly oiled glass bowl. Cover the bowl tightly with plastic wrap and set aside in a warm place in your kitchen. Allow the dough to rest and double in size, about ninety (90) minutes.

Step 7: After resting, remove the dough from the bowl, gently kneading it with your hands to deflate, and place it onto a clean, lightly floured work surface. You'll also want to have your bench scraper and kitchen scale (if using) handy.

Step 8: Remove the dough from the bowl, gently punch down to remove any air, and place the entire ball onto the digital scale. Note the total amount, in grams. Divide this amount by 6, the number of portions you'll need to make your pretzels, (Example, 587 grams / 6 = Appx. 97 grams).

Step 9: Measure out each portion of dough to approximately the same weight. If not using a kitchen scale, section the dough in half, and each half in half again, as close in size as you can, so you end up with 6, equal balls of dough.

Step 10: Grab a kitchen ruler, if you have one, and gently shape each ball of dough into an approximate 4" log. Place the logs onto a parchment lined sheet pan, sprayed lightly with cooking spray. Cover tightly with plastic wrap and allow the dough to rest again at room temperature to relax the gluten in the dough, about thirty (30) minutes.

Step 11: After this second rise, the dough should be quite puffy, yet not quite doubling in size. Carefully remove the plastic wrap and set aside to use again.

Step 12: If available, measure out a long strip of painter's tape 24" in length, marking a line on the tape at 18", and adhering it to your clean work surface.

Starting with one portion at a time, stretch the dough from the center and pull outwards towards the ends, and then, laying on the work surface and using your fingertips, roll outwards from the center and up into a V-shape, as the rope of dough lengthens.

Lay each log on the side of your work surface, covered loosely under a sheet of plastic wrap, and note which portion you begin and end with, keeping them in order.

Step 13: Once you've rolled each portion of dough to 18" in length, grab the first portion you started with, and repeat the process, now stretching the dough to 24" in length. The short rest time in between should allow the gluten to relax, making it easier to stretch out the dough again without it shrinking back.

Step 14: Now the fun part, shaping the pretzels! Be sure to have a large sheet pan lined with a lightly sprayed piece of parchment nearby.

  1. Using one portion of dough at a time, make a 'U' shape.
  2. Cross the top by laying one length over the other, making an 'X' about ⅓ of the way down from the top and a loop on the bottom.
  3. Next, twist the dough again, pulling the portion underneath the other and crossing it up and over the top length.
  4. Lastly, holding both tips of the now 'V' shape, pull the twisted portion down until the twist is in the center of the loop.
  5. Gently press down on the dough where the upper portion of the dough now rests on the bottom of the loop. Carefully move each shaped pretzel onto the prepared sheet pan and repeat until all pretzels have been formed.

Step 15: Tightly cover the shaped pretzel with the portion of saved plastic wrap, and move the tray into the refrigerator, where the dough will rest again for about an hour. This time allows for the dough to firm up before the pretzels are boiled, which allows them to keep their shape.

Step 16: In the meantime, preheat your oven to 425°F.

Just before your hour rest time is complete, bring 10 cups of water and 4 Tablespoons of baking soda to a boil in a large, wide pot. Stir the baking soda to ensure it fully dissolves. Have a large, slotted spoon, a wire kitchen spider, or a similar utensil, nearby, along with your kosher salt.

Step 17: After an hour, remove the pretzels from refrigeration. The pretzels will be cold and firm, making them easier to handle. With the sheet pan near the stove, carefully place 2-3 of the pretzels into the boiling water bath. Remove the pretzels from the water after about 30 seconds, just long enough for the dough to absorb a little of the baking soda water, which will help them keep their shape and develop that rich brown, classic pretzel color on the outside. Lightly spray the surface of the parchment again with cooking spray in the vacant spots to ensure no sticking!

Step 18: Generously sprinkle the surface of the boiled pretzels with kosher salt and immediately move into the preheated oven. Set a timer for 10 minutes.

Step 19: At 10 minutes, you'll want to check to see how your pretzels are baking. They should already be developing a gorgeous brown color, but depending on your oven, may need to be rotated to ensure even baking and browning. If the ones in the back appear to be taking on a little more color than the front row, just rotate the pan around and continue baking for another 5-8 minutes.

Step 20: In just the last few minutes of baking, melt a few tablespoons of salted butter. Immediately after removing the pretzels from the oven, brush the tops lightly with the melted butter which will immediately be absorbed and give them a delicious, salty finish and sheen. If you wait until they've cooled, the melted butter can actually make the texture soggy, so don't hesitate.

Pretzels can be enjoyed right away, 'wit or without' your favorite mustard!

*Note: Pretzels do not store well overnight, so baking ahead is not recommended. If you do need to make the dough in advance, prepare the recipe through Step 15 (refrigerating the shaped dough), cover tightly, and continue on with the final steps the next day.

Classic Soft Pretzels

It's easy to make your own classic, street vendor soft pretzels from scratch!
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Course: Snacks
Cuisine: German
Keyword: Bread, Game Day Snacks, Snacks
Prep Time: 45 minutes
Cook Time: 20 minutes
Rest Time: 3 hours
Servings: 6 servings
Calories: 247kcal

Equipment

  • Kitchen-Aid Mixer fitted with the dough hook
  • Digital Kitchen Scale
  • Digital Thermometer
  • Glass Liquid Measuring Cup
  • Measuring Cups and Spoons
  • Flexible Bench Scraper
  • Large, Glass Mixing Bowl
  • Plastic Wrap
  • Plastic Ruler
  • Sheet Pan, lined with Parchment Paper
  • Blue Painters Tape optional
  • Wide, Heavy Bottomed Pot

Ingredients

  • 360 g Unbleached Bread Flour 3 Cups, measured by the Spoon & Sweep Method
  • 209 g Warm Water, 105℉-110℉ Just shy of 1 Cup
  • 20 g Unsalted Butter, at room temperature 1-½ Tablespoons
  • 8 g Fine Sea Salt appx. 1-½ teaspoons
  • 5 g Instant Yeast appx. 1-½ teaspoons
  • Cooking Spray to prepare the parchment-lined sheet pans

Baking Soda Bath

  • 10 C Boiling Water for the water bath, not for the recipe
  • 4 Tbsp. Baking Soda for the water bath, not for the recipe
  • 2-3 Tbsp. Kosher Salt to season the pretzels before baking
  • 1-2 Tbsp. Salted Butter, melted to brush on the pretzels immediately after baking

Instructions

  • Gather all of your ingredients, along with a kitchen scale, glass liquid measuring cup and digital thermometer.
  • Place the bowl of your stand mixer onto the kitchen scale and be sure to tare (zero out) the weight of the bowl itself so you get an accurate measurement. Weigh 360 grams of flour. If not using a scale, use the Spoon and Sweep Method*.
    The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
  • In a liquid measuring cup, measure out 209 grams of warm water (or just shy of one cup), and use a digital thermometer to ensure that the water is anywhere from 105-110℉.
  • Fit your mixing bowl onto the stand, adding the yeast, salt, warm water and butter to the bread flour.
  • Mix all of the ingredients together for a minute or two on a medium-low setting, just until everything comes together and forms a sticky dough. Use a flexible scraper to clean up the sides and bottom of the bowl and make sure all of the ingredients are incorporated.
    Increase the speed to medium-high and mix for about 6 minutes, until the dough has thoroughly been kneaded.
  • Using your hands, gently shape the dough and place in a lightly oiled glass bowl. Cover the bowl tightly with plastic wrap and set aside in a warm place in your kitchen. Allow the dough to rest and double in size, about 90 minutes.
  • After resting, remove the dough from the bowl, gently kneading it with your hands to deflate, and place it onto a clean, lightly floured work surface. You'll also want to have your bench scraper and kitchen scale (if using) handy.
  • Remove the dough from the bowl, gently punch down to remove any air, and place the entire ball onto the digital scale. Note the total amount, in grams. Divide this amount by 6: (Example, 587 grams / 6 = Appx. 97 grams).
  • Measure out each portion of dough to approximately the same weight. If not using a kitchen scale, section the dough in half, and each half in half again, as close in size as you can, so you end up with 6, equal balls of dough.
  • Grab a kitchen ruler, if you have one, and gently shape each ball of dough into an approximate 4" log. Place the logs onto a parchment lined sheet pan, sprayed lightly with cooking spray. Cover tightly with plastic wrap and allow the dough to rest again at room temperature to relax the gluten in the dough, about thirty (30) minutes.
  • In the meantime, measure out a piece of blue painter's tape to 24" in length and adhere to your clean work surface. Mark the tape at 18" as well. (Note: If not using tape, do your best to estimate these measurements)
  • After this second rise, the dough should be quite puffy, yet not quite doubling in size. Carefully remove the plastic wrap and set aside to use again.
    Starting with one portion at a time, stretch the dough from the center and pull outwards towards the ends, and then, laying on the work surface and using your fingertips, roll outwards from the center and up into a V-shape, as the rope of dough lengthens.
    Lay each log on the side of your work surface, covered loosely under a sheet of plastic wrap, and note which portion you begin and end with, keeping them in order.
  • Once you've rolled each portion of dough to 18" in length, grab the first portion you started with, and repeat the process, now stretching the dough to 24" in length. The short rest time in between should allow the gluten to relax, making it easier to stretch out the dough again without it shrinking back.
  • Now the fun part, shaping the pretzels! Be sure to have a large sheet pan lined with a lightly sprayed piece of parchment nearby.
    Using one portion of dough at a time, make a 'U' shape.
    Cross the top by laying one length over the other, making an 'X' about ⅓ of the way down from the top and a loop on the bottom.
    Next, twist the dough again, pulling the portion underneath the other and crossing it up and over the top length.
    Lastly, holding both tips of the now 'V' shape, pull the twisted portion down until the twist is in the center of the loop. Gently press down on the dough where the upper portion of the dough now rests on the bottom of the loop.
  • Carefully move each shaped pretzel onto the prepared sheet pan and repeat until all pretzels have been formed.
  • Tightly cover the shaped pretzel with the portion of saved plastic wrap, and move the tray into the refrigerator, where the dough will rest again for about an hour. This time allows for the dough to firm up before the pretzels are boiled, which allows them to keep their shape.
  • In the meantime, preheat your oven to 425°F.
    Just before your hour rest time is complete, bring 10 cups of water and 4 Tablespoons of baking soda to a boil in a large, wide pot. Stir the baking soda to ensure it fully dissolves. Have a large, slotted spoon, a wire kitchen spider, or a similar utensil, nearby, along with your kosher salt.
  • After an hour, remove the pretzels from refrigeration. The pretzels will be cold and firm, making them easier to handle. With the sheet pan near the stove, carefully place 2-3 of the pretzels into the boiling water bath.
    Remove the pretzels from the water after about 30 seconds, just long enough for the dough to absorb a little of the baking soda water, which will help them keep their shape and develop that rich brown, classic pretzel color on the outside.
    Lightly spray the surface of the parchment again with cooking spray in the vacant spots to ensure no sticking!
  • Generously sprinkle the surface of the boiled pretzels with kosher salt and immediately move into the preheated oven. Set a timer for 10 minutes.
  • At 10 minutes, you'll want to check to see how your pretzels are baking. They should already be developing a gorgeous brown color, but depending on your oven, may need to be rotated to ensure even baking and browning. If the ones in the back appear to be taking on a little more color than the front row, just rotate the pan around and continue baking for another 5-8 minutes.
  • In just the last few minutes of baking, melt a few tablespoons of salted butter. Immediately after removing the pretzels from the oven, brush the tops lightly with the melted butter which will immediately be absorbed and give them a delicious, salty finish and sheen. If you wait until they've cooled, the melted butter can actually make the texture soggy, so don't hesitate.
  • Pretzels can be enjoyed right away, 'wit or without' your favorite mustard!

Nutrition

Serving: 1each | Calories: 247kcal | Carbohydrates: 44g | Protein: 8.3g | Fat: 2.7g | Saturated Fat: 1.7g | Cholesterol: 7.1mg | Sodium: 1174mg | Potassium: 8mg | Fiber: 2.2g | Calcium: 0.3mg | Iron: 2.9mg

Jalapeño Cheddar Cast Iron Skillet Cornbread

by

This past weekend, we were invited to a surprise birthday party for one of our neighborhood friends, and given the recent cold temperatures, we all offered to make something warm and hearty to share. Jim made his Chili Cook-Off winning spicy brisket chili, so a batch of our favorite Jalapeño Cheddar Cast Iron Skillet Cornbread seemed the perfect accompaniment. I've made this recipe many times, both for events at the cooking school where I used to teach, and here at home when we've made BBQ for friends and family. It's well balanced, not too moist or crumbly with a light crunch from the cornmeal, a slight sweetness from the maple syrup, and a mild kick from the pickled jalapeños. The batter comes together in minutes, while the oven does the rest of the work. Don't have a cast iron skillet? No problem- just use a metal (not glass!), 13x9" cake pan.

INGREDIENTS:

  • 1 C. Cornbread
  • 1 C. All Purpose Flour, Sifted
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 1 C. Milk
  • 1 Lg. Egg
  • ¼ C. Maple Syrup
  • ¼ C. Extra Virgin Olive Oil
  • 1 C. Pickled Jalapeños, Seeded and Diced
  • 1-½ C. Cheddar Cheese, Shredded
  • 1 Tbsp. Salted Butter for greasing the skillet

INSTRUCTIONS:

Step 1: Preheat your cast iron skillet (or metal cake pan) by placing it into the oven and setting the temperature to 350℉.

Step 2: Gather all of your ingredients, along with 2 mixing bowls, a whisk and a rubber spatula.

Step 3: In one of the mixing bowls, stir together the flour, cornmeal, baking powder, baking soda and salt. Set aside.

Step 4: In a second mixing bowl, whisk together the milk, egg, maple syrup and olive oil.

Step 5: Combine the dry and wet ingredients together, stirring until the mixture comes together, and the texture appears like a thick, grainy pancake batter with no lumps or traces of flour.

Step 6: Stir in the jalapeños and the cheddar cheese, reserving about a tablespoon of jalapeños to sprinkle on top before baking.

Step 7: Once the oven has come up to temperature, and with your tablespoon of butter handy, carefully remove the skillet (or pan) from the hot oven. Grease the bottom of the skillet with butter until fully melted.

Step 8: Pour the prepared cornbread batter into the skillet, sprinkle the reserved jalapeños evenly over the surface, and then carefully place the skillet back into the hot oven. Bake for 20-25 minutes, until the cornbread is golden brown, and a toothpick inserted into the center comes out clean.

Allow cornbread to cool on the counter for at least 20 minutes before serving. Slices can be cut into wedges, or squares, as desired.

Jalapeño Cheddar Cast Iron Skillet Cornbread

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Course: Side Dish
Cuisine: Native American
Keyword: Bread, Cornbread, Jalapenos
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 Servings
Calories: 206kcal

Equipment

  • 10-Inch, Heavy Cast-Iron Skillet or a Metal, 13x9 Rectangular Cake Pan
  • Measuring Cups and Spoons
  • 2 Medium Mixing Bowl
  • Chef Knife
  • Rubber Spatula
  • Wire Whisk
  • Potholders

Ingredients

  • 1 C. Cornbread
  • 1 C. All Purpose Flour, Sifted
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 1 C. Milk
  • 1 Lg. Egg
  • ¼ C. Maple Syrup
  • ¼ C. Extra Virgin Olive Oil
  • 1 C. Pickled Jalapeños, Seeded and Diced
  • 1-½ C. Cheddar Cheese, Shredded
  • 1 Tbsp. Salted Butter for greasing the skillet

Instructions

  • Preheat your cast iron skillet (or metal cake pan) by placing it into the oven and setting the temperature to 350℉.
  • Gather all of your ingredients, along with 2 mixing bowls, a whisk and a rubber spatula.
  • In one of the mixing bowls, stir together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
  • In a second mixing bowl, whisk together the milk, egg, maple syrup and olive oil.
  • Combine the dry and wet ingredients together, stirring until the mixture comes together, and the texture appears like a thick, grainy batter with no lumps or traces of flour.
  • Stir in the jalapeños and the cheddar cheese, reserving about a tablespoon of jalapeños to sprinkle on top before baking.
  • Once the oven has come up to temperature, and with your tablespoon of butter handy, carefully remove the skillet (or pan) from the hot oven. Grease the bottom of the skillet with butter until fully melted.
  • Pour the prepared cornbread batter into the skillet, sprinkle the reserved jalapeños evenly over the surface, and then carefully place the skillet back into the hot oven. Bake for 20-25 minutes, until the cornbread is golden brown, and a toothpick inserted into the center comes out clean.
    Slices can be cut into wedges, or squares, as desired.

Nutrition

Serving: 90g | Calories: 206kcal | Carbohydrates: 23g | Protein: 6.6g | Fat: 10g | Saturated Fat: 4.2g | Cholesterol: 35mg | Sodium: 412mg | Potassium: 144mg | Fiber: 1g | Sugar: 5.7g | Calcium: 164mg | Iron: 0.6mg

Banana Nut Bread

by

There's nothing quite like the scent of fresh banana bread wafting throughout the house, and overripe bananas were made for making banana bread! This recipe is moist with a tender crumb, each bite a delicious balance of sweetness from the bananas, a little spice from cinnamon and nutmeg, and texture from a blend of toasted walnuts and pecans. To yield great results, be sure your bananas are several days old, with a brown, spotty peel and are soft to the touch- firm and ripe just won't cut it. The fruit's natural sugars break down more easily into the batter when overripe, creating the perfect flavor, texture and density.

Another trick to making great banana bread (and almost all other baked goods!) that's not too dense or heavy is properly measuring out the flour. When not weighing ingredients on a scale, the best way to do this is called the "spoon and sweep" method. By gently 'fluffing' the flour with a quick stir before measuring, this lightens up the flour that has inevitably settled and packed. When you scoop and spoon the flour directly from the container into a measuring cup, then sweep the excess flour away using the flat edge of the spoon's handle, instead of dipping the measuring cup directly into the flour, you get a much more accurate amount.

INGREDIENTS

  • 4 Overripe Bananas mashed
  • 1 Stick Unsalted Butter melted
  • 1 Tbsp. Unsalted Butter melted, for greasing the loaf pan
  • 1-¾ C. All Purpose Flour*
  • 1 C. Walnuts (or Pecans) roughly chopped and lightly toasted
  • ½ C. Granulated White Sugar
  • 1 tsp. Baking Soda
  • 1-½ tsp. Ground Cinnamon
  • ½ tsp. Table Salt
  • ¼ tsp. Grated Nutmeg
  • 2 Lg. Eggs at room temperature
  • ¼ C. Sour Cream
  • ½ C. Light Brown Sugar lightly packed
  • 1 Tbsp. Vanilla Extract

INSTRUCTIONS

Step 1: Preheat your oven to 350℉. Gather all of your ingredients, along with your loaf pan, mixing bowls, and utensils.

The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

In a small sauté pan, lightly toast the walnuts (or pecans) over medium heat, just until they are warm.

Step 2: Using a paper towel, generously grease the bottom and sides of your loaf pan with the tablespoon of melted butter and set aside.

Chef's Tip: If you prefer, feel free to use a large piece of parchment paper that fully lines the bottom and up along the longest sides of the pan, as well as a little extra over the sides to help with lifting the baked bread out of the pan.

Step 3: Into the large mixing bowl, stir together the flour*, toasted nuts, granulated sugar, baking soda, cinnamon, salt and nutmeg. Set aside.

Step 4: In a smaller mixing bowl, whisk together the eggs, sour cream, light brown sugar and vanilla extract until fully emulsified. The color and texture will look similar to a light, yet rich caramel.

Step 5: Whisk the mashed bananas into the egg mixture and then fold into the dry ingredients, mixing until no dry ingredients remain.

Step 6: Pour the batter into the prepared loaf pan and smooth out the top so the bread bakes evenly. Bake in your preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the bread comes out clean.

Step 7: Allow the bread to cool in the pan for about 15 minutes before attempting to remove it, to avoid sticking on the bottom. Turn out the bread and allow to cool completely on a wire rack.

After cooling completely, bread may be stored at room temperature for a few days if kept in a container with a tight-fitting lid, or, if preferred, wrapped tightly in plastic wrap and stored in the refrigerator.

Banana Nut Bread

Moist with a tender crumb, this banana bread is the perfect (and easy!) treat to make when you've got bananas on your counter that are past their prime!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Banana, Bread, Homemade Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 servings
Calories: 373kcal

Equipment

  • Measuring Cups and Spoons
  • Small Sauté Pan
  • 9"x5" Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Wire Whisk
  • Rubber Spatula
  • Paper Towel
  • Cooling Rack

Ingredients

  • 4 Each Overripe Bananas mashed
  • 1 Stick Unsalted Butter melted
  • 1 Tbsp. Unsalted Butter melted, for greasing the loaf pan
  • 1-¾ C. All Purpose Flour*
  • 1 C. Walnuts (or Pecans) roughly chopped and lightly toasted
  • ½ C. Granulated White Sugar
  • 1 tsp. Baking Soda
  • 1-½ tsp. Ground Cinnamon
  • ½ tsp. Table Salt
  • ¼ tsp. Grated Nutmeg
  • 2 Lg. Eggs at room temperature
  • ¼ C. Sour Cream
  • ½ C. Light Brown Sugar lightly packed
  • 1 Tbsp. Vanilla Extract

Instructions

  • Preheat your oven to 350℉. Gather all of your ingredients, along with your loaf pan, mixing bowls, and utensils.
    *The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
    In a small sauté pan, lightly toast the walnuts (or pecans) over medium heat, just until they are warm.
  • Using a paper towel, generously grease the bottom and sides of your loaf pan with the tablespoon of melted butter and set aside.
  • Into the large mixing bowl, stir together the flour, toasted nuts, granulated sugar, baking soda, cinnamon, salt and nutmeg. Set aside.
  • In a smaller mixing bowl, whisk together the eggs, sour cream, light brown sugar and vanilla extract until fully emulsified. The color and texture will look similar to a rich caramel.
  • Whisk the mashed bananas into the egg mixture and then fold into the dry ingredients, mixing until no dry ingredients remain.
  • Pour the batter into the prepared loaf pan and smooth out the top so the bread bakes evenly. Bake in your preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
  • Allow the bread to cool in the pan for about 15 minutes before attempting to remove it, to avoid sticking. Turn out the bread and allow to cool completely on a wire rack.
    After cooling completely, bread may be stored at room temperature for a few days if kept in a container with a tight-fitting lid, or, if preferred, wrapped tightly in plastic wrap and stored in the refrigerator.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 45g | Protein: 5.7g | Fat: 20g | Saturated Fat: 6.7g | Cholesterol: 54mg | Sodium: 120mg | Potassium: 259mg | Fiber: 2.9g | Sugar: 25g | Calcium: 47mg | Iron: 1mg

Freshly Baked Boule

by

Freshly baked bread that looks like it came from an artisan bakery isn't as difficult as it may seem. Although it does take a bit of time for the dough to rest, allowing for the gluten and flavors to fully develop, yielding that beautiful crackle in the crust and tender crumb is only a few simple steps away. With just 4 ingredients you probably already have in your pantry, you can start the process in the morning and have a perfect boule on the table for dinner tonight! The refrigerated rise allows a lot of flexibility for preparing your bread dough in advance as well, up to 7 days! The longer the dough rests, the more intense the flavor will become, almost resembling a sourdough.

INGREDIENTS

  • 450 g All Purpose Flour 3-¾ C. measured using the "scoop and sweep" method, plus extra flour for dusting
  • 340 g Lukewarm Water 1-⅓ C., 105-110℉
  • 9 g Kosher Salt 2 tsp
  • 7 g Instant Yeast 1 tsp
  • Olive Oil for greasing
  • Boiling Water for creating steam during baking

INSTRUCTIONS

Step 1: Gather and measure your ingredients carefully. If you are not using a kitchen scale, be sure to use the "spoon and sweep" method* for measuring the all-purpose flour.

If you are using a thermometer to determine the temperature of the water, it should read anywhere between 105-110℉. If you are going strictly by touch, the water should be noticeably warmer than room temperature, but not hot enough to burn.

*The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour on top once the measuring cup is full.

Step 2: Add the flour, yeast, salt and lukewarm water to the bowl of the stand mixer, and, using a dough hook, mix the ingredients together until a sticky dough has formed, usually no more than a few minutes. The warm water will activate the yeast, so you can expect to see small bubbles forming.

Step 3: Use a plastic bench scraper to remove the dough from the mixing bowl and place it on a clean, lightly floured surface. Knead the dough into a ball using your hands. The dough does not need to be smooth at this stage.

Step 4: Lightly grease the bottom of your dough bucket (container or bowl) with oil and add your dough. Cover and allow to rest at room temperature for 2 hours. The dough will rise, but perhaps not double in size.

Step 5: After two hours has passed, move the covered dough into the refrigerator, where it will continue to proof (rise) for two to three hours, at a minimum. See notes below.

Step 6: Following the second rise, remove the dough from the refrigerator. You'll notice that it has only risen slightly more, but there are more visible air bubbles as the dough has continued to ferment.

Lightly sprinkle the top of the dough with some flour and lightly flour your work surface as well.

Step 7: Remove the dough from the bucket, place onto the prepared work surface, and begin kneading into a smooth, round ball. The sides of your hands should be pressed directly against the flat surface, with your thumbs pointing upwards, palms facing inward towards the dough. Gently, and continuously, scoop the dough into your hands by pressing inwards and upwards, rotating the dough to one side, without lifting the dough much off the counter. This will create a smooth, rounded surface to the top of the dough with a seam on the bottom.

Step 8: Lay the formed ball of dough onto a baking sheet lined with parchment paper, sprinkle lightly with flour, and cover loosely with plastic wrap. Place the sheet in a warm, draft-free area of your kitchen, and allow a third, and final rise of one hour. This will allow your dough to come to room temperature before baking.

Step 9: While the dough is rising, preheat the oven to 450℉. If you are using either a Cloche or a Dutch oven, place the baking dish into the oven about 30 minutes before you are ready to bake. If you are using a baking sheet, you may skip this step.

Bring a few cups of water to a boil, either in a kettle or in a small saucepan.

Step 10: Grab a metal baking dish and place it on the bottom rack of the oven, then remove the cloche (or Dutch oven), and gently place it on a heat-proof surface. Make sure to close the oven door.

Quickly and carefully, remove the baker's lid, and place the dough into the center of the baker. Use a pair of kitchen scissors to snip a few cuts into the top of the dough (or use the tip of a paring knife, careful not to cut too deeply). Return the lid and place the baker back into the oven.

If you are baking your boule on a sheet pan, place the pan directly onto a rack in the center of the oven, and continue these steps outlined below.

Step 11: Carefully, pour the boiling water directly into the metal pan and shut the oven door as quickly as possible. This will create steam in your oven, similar to how artisan bakery ovens provide steam.

Bake for twenty to thirty minutes and then remove the baker's lid. You may opt to continue baking a few additional minutes, uncovered, to add more golden-brown to the crust.

Allow your boule to cool to room temperature before slicing.

Notes

If you are making dough ahead, the dough can be kept in the refrigerator until you are ready to bake, up to 7 days, but keep in mind that the dough will need to rest at room temperature again for another hour before baking, so plan accordingly.

If not enjoying the entire boule the day it is baked, store any remaining bread in a tightly sealed bag or container, where it will stay fresh for an additional few days.

Freshly Baked Boule

Make delicious, artisan bakery-style bread at home with just 4 simple ingredients!
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Course: Appetizer, Brunch, Main Course, Side Dish
Cuisine: French
Keyword: Artisan Bread, Boule, Bread, Homemade Bread
Prep Time: 6 hours
Cook Time: 30 minutes
Calories: 100kcal

Equipment

  • Kitchen Scale or measuring cups and spoons
  • KitchenAid Stand Mixer fitted with the dough hook attachment
  • Instant-Read Thermometer optional
  • Plastic Bench Scraper
  • Medium-Sized Dough Bucket or large container with a lid, or bowl with plastic wrap
  • Parchment-Lined Baking Sheet
  • Plastic Wrap
  • Stoneware Cloche or covered cast iron Dutch oven, optional
  • Kitchen scissors or a small paring knife
  • Tea Kettle or Small Saucepan for boiling water
  • Medium Metal Baking Dish to add water and create steam during baking
  • Oven Mitts

Ingredients

  • 450 g All Purpose Flour 3-¾ C. measured using the "scoop and sweep" method, plus extra flour for dusting
  • 340 g Lukewarm Water 1-⅓ C., 105-110℉
  • 9 g Kosher Salt 2 tsp
  • 7 g Instant Yeast 1 tsp
  • Olive Oil for greasing
  • Boiling Water for creating steam during baking

Instructions

  • Gather and measure your ingredients carefully. If you are not using a kitchen scale, be sure to use the "spoon and sweep" method* for measuring the all-purpose flour.
    If you are using a thermometer to determine the temperature of the water, it should read anywhere between 105-110℉. If you are going strictly by touch, the water should be noticeably warmer than room temperature, but not hot enough to burn you.
    *The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour on top once the measuring cup is full.
  • Add the flour, yeast, salt and lukewarm water to the bowl of the stand mixer, and, using a dough hook, mix the ingredients together until a sticky dough has formed, usually no more than a few minutes. Use a plastic bench scraper to remove the dough from the mixing bowl and place it on a clean, lightly floured surface. Knead the dough into a ball using your hands.
  • Lightly grease the bottom of your dough bucket (container or bowl) with oil and add your dough. Cover and allow to rest at room temperature for 2 hours. The dough will rise, but perhaps not double in size.
  • After two hours has passed, move the covered dough into the refrigerator, where it will continue to proof (rise) for two to three hours, at a minimum.
    See notes below.
  • Following the second rise, remove the dough from the refrigerator and dust the top lightly with flour. You'll also want to lightly dust a clean work surface with additional flour as well. Remove the dough from the bucket, place onto the prepared work surface, and begin kneading into a smooth, round ball.
    The sides of your hands should be pressed directly against the flat surface, with your thumbs pointing upwards, palms facing inward towards the dough. Gently, and continuously, scoop the dough into your hands by pressing inwards and upwards, rotating the dough to one side, without lifting the dough much off the counter. This will create a smooth, rounded surface to the top of the dough with a seam on the bottom.
  • Lay the formed ball of dough onto a baking sheet lined with parchment paper and cover loosely with plastic wrap. Place the sheet in a warm, draft-free area of your kitchen, and allow a third, and final rise of one hour. This will allow your dough to come to room temperature before baking.
  • While the dough is rising, preheat the oven to 450℉. If you are using either a Cloche or a Dutch oven, place the baking dish into the oven about 30 minutes before you are ready to bake. If you are using a baking sheet, you may skip this step.
    Bring a few cups of water to a boil, either in a kettle or in a small saucepan.
  • Grab a metal baking dish and place it on the bottom rack of the oven, then remove the cloche (or Dutch oven), and gently place it on a heat-proof surface. Make sure to close the oven door.
  • Quickly and carefully, remove the baker's lid, and place the dough into the center of the baker. Use a pair of kitchen scissors to snip a few cuts into the top of the dough (or use the tip of a paring knife, careful not to cut too deeply). Return the lid and place the baker back into the oven.
    If using a sheet pan, add the pan to the center rack of the oven.
  • Carefully, pour the boiling water directly into the metal pan and shut the oven door as quickly as possible. This will create steam in your oven, similar to how artisan bakery ovens provide steam.
  • Bake for twenty to thirty minutes and then remove the baker's lid. You may opt to continue baking a few additional minutes, uncovered, to add more golden-brown to the crust.
  • Allow your boule to cool to room temperature before slicing.

Notes

If you are making dough ahead, the dough can be kept in the refrigerator until you are ready to bake, up to 7 days, but keep in mind that the dough will need to rest at room temperature again for another hour before baking, so plan accordingly.

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 20g | Protein: 4g | Sodium: 220mg | Fiber: 1g

Homemade Potato Dinner Rolls

by

I don't know if there's a better scent than freshly baked bread wafting from your kitchen. Homemade Parker House rolls were a menu staple while working for Carla Hall at Alchemy Caterers, where we often made cute little sandwiches for events, and the flavor and texture of these is very reminiscent of those. Light, pillowy soft and delicious, these homemade dinner rolls are sure to be a welcome addition to your dinner table.

INGREDIENTS

  • 4-½ Cups Unbleached All-Purpose Flour (510 g), plus a few Tablespoons for dusting
  • ⅓ Cup Granulated Sugar (67 g)
  • 2 tsp. Table Salt (12 g)
  • 1 Stick Unsalted Butter, divided 6 Tbsp. softened for dough, 2 Tbsp. melted for brushing tops of baked rolls
  • ¾ Cup Lukewarm Potato Water (170 g) See notes below
  • 1 Cup Mashed Potatoes, plain (213 g) Approx. 1 Medium/Large Potato
  • 2-½ tsp. Instant Yeast
  • 2 Large Eggs

INSTRUCTIONS

Step 1: Gather all of your ingredients. If using a kitchen scale, first, weigh out your flour and then the other components. If using measuring cups and spoons, be sure to fluff and lighten your flour using a wire whisk or a fork, then gently spoon the flour into your measuring cup and sweep off the excess.

Notes on Baking Your Potato:

Boil Method: Peel the skin, then cut the potato into bite-sized pieces to speed along the process, saving ¾ cup of the cooking water to use in the recipe.

Microwave Method: Carefully poke a few holes through the skin of the potato using a fork or paring knife, wrap in a damp paper towel and microwave 3-5 minutes or until cooked through. Once cooled and able to handle, peel the skin and add the peelings to a liquid measuring cup filled with 1 cup hot water. Allow the potato peels to 'steep' for a minimum of 5 minutes, and then strain, keeping ¾ Cup of the liquid for the recipe.

Step 2: Starting with the flour, add all of your ingredients together into the bowl of a stand mixer and knead together using the dough hook for several minutes, until the dough comes together into a cohesive ball. You may need to use a rubber spatula a few times to help scrape down the sides of the bowl during mixing.

Step 3: Place the dough into a lightly greased, glass bowl and cover tightly with plastic wrap. Keep the dough in a warm, draft-free area of your kitchen for about 90 minutes, or until the dough has doubled in size.

While your dough is proofing, prepare a 13x9 glass baking dish by spraying it with cooking spray. Set aside.

Step 4: Once your dough has gone through its first rise, use a plastic bench scraper (or your hands) to move the dough from the bowl onto a clean worksurface, dusted lightly with flour. Sprinkle the top with additional flour to make it easier to work with.

Step 5: If you are using a kitchen scale, weigh the full amount of the dough, and then divide that weigh in grams by 24. This is the approximate weight, in grams, that each of your balls of dough should be.

Otherwise, using a lightly floured rolling pin, roll out the dough into an oblong, rectangular shape. Divide the dough into 24 even portions.

Step 6: Place each portion of dough onto a clean, yet non-floured area of your worksurface. Laying your wrist onto the surface and, forming a 'C' with your fingers and your thumb tucked inwards, roll the ball of dough in a circular motion, working outwards and away from you, keeping the dough within the 'C.' Repeat until you have a perfectly round, smooth ball. Repeat until you have 24 dough balls.

This step may feel odd at first, but after a few tries, it'll become much easier!

Tuck the ball of dough just beneath your fingertips and gently roll your hand upwards
Roll the dough towards the fleshy part between the bottom of your index finger and thumb
Roll left and down (or right, if right-handed), pushing the dough towards the center of the thumb.
Roll upwards again, so that the dough meets the tip of your thumb and back towards the fingertips.

Step 7: Place the rolls into the prepared baking dish and cover tightly with plastic wrap.* Allow 90 minutes to 2 hours for the rolls to go through their second rise. They won't double in size again but will get nice and puffy.

About 20 minutes before the dough has finished proofing for the second time, preheat the oven to 350℉.

*Note: If you wish to prepare these rolls ahead of time, feel free to refrigerate the dough overnight and allow for a slow rise, but you'll need to take them out and allow to rise again at room temperature for at least an hour before baking the next day.

Step 8: Once the dough is ready, bake for 20-25 minutes, uncovered, until rolls are golden brown. As soon as they come out of the oven, gently brush the tops (and the visible sides of the rolls around the edges of the pan) with melted butter.

Serve your dinner rolls warm or at room temperature. If wrapped well, rolls will last several days stored at room temperature.

Homemade Potato Dinner Rolls

Light, pillowy and delicious, these homemade rolls are sure to be a welcome addition to your dinner table.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Bread, Dinner Roll, Homemade Bread, Rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Proofing Time: 3 hours 29 minutes
Servings: 12 servings
Calories: 267kcal

Equipment

Ingredients

  • 4-½ Cups Unbleached All-Purpose Flour (510 g), plus a few Tablespoons for dusting
  • ⅓ Cup Granulated Sugar (67 g)
  • 2 tsp. Table Salt (12 g)
  • 1 Stick Unsalted Butter, divided 6 Tbsp. softened for dough, 2 Tbsp. melted for brushing tops of baked rolls
  • ¾ Cup Lukewarm Potato Water (170 g)
  • 1 Cup Mashed Potatoes, plain (213 g) Approx. 1 Medium/Large Potato
  • 2-½ tsp. Instant Yeast
  • 2 Large Eggs

Instructions

  • Gather all of your ingredients. If using a kitchen scale, first, weigh out your flour and then the other components. If using measuring cups and spoons, be sure to fluff and lighten your flour using a wire whisk or a fork, then gently spoon the flour into your measuring cup and sweep off the excess.
    Notes on Baking Your Potato:
    Boil Method: Peel the skin, then cut the potato into bite-sized pieces to speed along the process, saving ¾ cup of the cooking water to use in the recipe.
    Microwave Method: Carefully poke a few holes through the skin of the potato using a fork or paring knife, wrap in a damp paper towel and microwave 3-5 minutes or until cooked through. Once cooled and able to handle, peel the skin and add the peelings to a liquid measuring cup filled with 1 cup hot water. Allow the potato peels to 'steep' for a minimum of 5 minutes, and then strain, keeping ¾ Cup of the liquid for the recipe.
  • Starting with the flour, add all of your ingredients together into the bowl of a stand mixer and knead together using the dough hook for several minutes, until the dough comes together into a cohesive ball. You may need to use a rubber spatula a few times to help scrape down the sides of the bowl during mixing.
  • Place the dough into a lightly greased, glass bowl and cover tightly with plastic wrap. Keep the dough in a warm, draft-free area of your kitchen for about 90 minutes, or until the dough has doubled in size.
  • While your dough is proofing, prepare a 13x9 glass baking dish by spraying it with cooking spray. Set aside.
  • Once your dough has gone through its first proof, use a plastic bench scraper (or your hands) to move the dough from the bowl onto a clean worksurface, dusted lightly with flour. Sprinkle the top with additional flour to make it easier to work with.
  • If you are using a kitchen scale, weigh the full amount of the dough, and then divide that weigh in grams by 24. This is the approximate weight, in grams, that each of your balls of dough should be.
    Otherwise, using a lightly floured rolling pin, roll out the dough into an oblong, rectangular shape. Divide the dough into 24 even portions.
  • Roll each portion of dough into a small ball, and place onto a clean, yet non-floured area of your worksurface. Laying your wrist onto the surface and forming a 'C' with your fingers and your thumb tucked inwards, roll the ball of dough in a circular motion, working outwards and away from you, keeping the dough within the 'C.' Repeat until you have a perfectly round, smooth ball. Repeat until you have 24 dough balls.
  • Place the rolls into the prepared baking dish and cover tightly with plastic wrap.* Allow 90 minutes to 2 hours for the rolls to go through their second rise. They won't double in size again but will get nice and puffy.
    About 20 minutes before the dough has finished proofing for the second time, preheat the oven to 350℉.
    *Note: If you wish to prepare these rolls ahead of time, feel free to refrigerate the dough overnight and allow for a slow rise, but you'll need to take them out and allow to rise again at room temperature for at least an hour before baking the next day.
  • Once the dough is ready, bake for 20-25 minutes, uncovered, until golden brown. As soon as they come out of the oven, gently brush the tops (and the visible sides of the rolls around the edges of the pan) with melted butter.
  • Serve your dinner rolls warm or at room temperature. If wrapped well, rolls will last several days stored at room temperature.

Nutrition

Serving: 1Roll | Calories: 267kcal | Carbohydrates: 41g | Protein: 5.7g | Fat: 8.9g | Saturated Fat: 5.1g | Cholesterol: 51mg | Sodium: 402mg | Potassium: 113mg | Fiber: 1.4g | Sugar: 5.9g | Calcium: 15mg | Iron: 2.1mg

Orange Glazed Sweet Rolls

by

Popping open a can of ready-to-bake dough is a quick and easy choice for busy mornings, but when I have the time, I always prefer baking from scratch. These orange glazed sweet rolls are bursting with bright flavor, thanks to using orange zest in both the filling and the glaze. Another of Jim's favorite treats, these are perfect for lazy weekend brunches or a delicious evening treat with a cup of hot tea. If stored well in an airtight container, they'll last several days (if they last that long!) and make a great, grab-and-go breakfast on the way to work. Give yourself a few hours to make these, since they'll require two separate rises, or make them the night before, store in the fridge overnight, and bake in the morning.

INGREDIENTS

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour, sifted
  • 1-½ Tbsp. Cinnamon
  • 1 Pinch Kosher Salt
  • 1 Orange, Zest and Juice

Icing Glaze

  • 4 Tbsp. Butter Divided (2 Tbsp. and 2 Tbsp.)
  • 4 oz. Cream Cheese, Softened
  • 3 Cups Powdered Sugar, sifted
  • Orange, Zest and Juice
  • ½ tsp. Vanilla Extract

Other

Cooking Spray, such as Pam

INSTRUCTIONS

Make sure to read through instructions fully before beginning the recipe so you don't miss any steps, and you measure out all of your ingredients correctly!

Step 1: Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.

In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.

Step 2: Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself.

Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.

Note: If you don't have a scale, portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.

Step 3: To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need.) Whisk the ingredients together and set aside.

Step 4: In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a thick paste, and there are no visible lumps, about 2-3 minutes. Add this mixture to the bowl of your stand mixer.

Step 5: Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through.

You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.

Step 6: Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.

Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.

Step 7: In the meantime, begin preparing the filling. Melt 1 tablespoon of butter and add ¾ cup of tightly packed light brown sugar, ¼ cup of bread flour, a pinch of salt, a teaspoon of vanilla extract, and 1-½ tablespoons of cinnamon. Add the zest of an entire orange, slice in half, and then add in the juice of just one half, either by hand or using a citrus reamer. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.

Step 8: After the dough has proofed, doubling in size, spray a clean work surface lightly with cooking spray. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.

Use a rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.

Step 9: Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside. To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.

Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.

Step 10: Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions. Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.

Step 11: Spray a parchment lined baking sheet with cooking spray, then place rolls onto the pan, leaving about an inch of space in between each (approximately the width of two fingers).

Cover the pan with plastic wrap and allow an additional hour for the final proofing. After 45 minutes, set the oven to 325℉ so that it will be hot about the same time that your rolls are ready for baking.

Note: If you are making these ahead and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight, and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.

Step 12: After the second proof, your rolls should have puffed up and will be soft to the touch. Bake for 15-20 minutes, depending on your oven. When fully baked, rolls will be pale in color, not golden brown, to keep them light and fluffy.

Step 13: While your rolls are baking, place 2 tablespoons of butter into a small, microwave safe bowl and set aside. This will be used to brush onto the hot rolls as soon as they come out of the oven.

Step 14: Gather all of the ingredients to prepare the glaze.

In a stand mixer fitted with the paddle attachment, blend together the cream cheese and remaining 2 Tbsp. of butter, and a pinch of salt. Once smooth, add in the powdered sugar. Once the mixture comes together, mix in the orange juice and zest, and vanilla extract. Blend everything together until you have a silky, ribbon-like glaze.

Step 15: Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven. Allow to cool slightly.

Step 16: Use a spoon to drizzle warm rolls with the prepared glaze and allow a few minutes to set before serving.

Orange Glazed Sweet Rolls

No ratings yet
Print Pin
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Cinnamon Rolls, Pastry
Prep Time: 40 minutes
Cook Time: 15 minutes
Proofing Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 355kcal

Equipment

Ingredients

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Orange Cinnamon Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour
  • 1-½ Tbsp. Cinnamon
  • 1 Pinch Kosher Salt
  • 1 Orange Zest and Juice

Icing Glaze

  • 4 Tbsp. Butter Divided (2 Tbsp. and 2 Tbsp.)
  • 4 oz. Cream Cheese, Softened
  • 3 Cups Powdered Sugar
  • Orange Zest and Juice from Half
  • ½ tsp. Vanilla Extract

Other

  • Cooking Spray

Instructions

  • Make sure to read through instructions fully before beginning the recipe so you don't miss any steps, and you measure out all of your ingredients correctly!
  • Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.
  • In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.
    Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself. Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.
    Note: If you don't have a scale, portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.
  • To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need.) Whisk the ingredients together and set aside.
  • In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a paste, and there are no visible lumps, about 2-3 minutes. Add this mixture to the bowl of your stand mixer.
  • Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through. You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.
    Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.
    Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.
  • In the meantime, begin preparing the filling. Melt 1 tablespoon of butter and add ¾ cup of tightly packed light brown sugar, ¼ cup of bread flour, a pinch of salt, a teaspoon of vanilla extract, and 1-½ tablespoons of cinnamon. Add the zest of an entire orange, slice in half, and then add in the juice of just one half, either by hand or using a citrus reamer. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.
  • After the dough has proofed, spray a clean work surface lightly with cooking spray. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.
  • Use a rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.
    Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside.
  • To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.
  • Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.
    Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions.
    Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.
  • Spray a parchment lined baking sheet with cooking spray, then place rolls onto the pan, leaving about an inch of space in between each (approximately the width of two fingers). Cover the pan with plastic wrap and allow an additional hour for the final proofing.
    After 45 minutes, set the oven to 325℉ so that it will be hot about the same time that your rolls are ready for baking.
    Note: If you are making these ahead, and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight, and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.
  • After the second proof, your rolls should have puffed up and will be soft to the touch.
    Bake for 15-20 minutes, depending on your oven. When fully baked, rolls will be pale in color, not golden brown, to keep them light and fluffy.
  • While your rolls are baking, place 2 tablespoons of butter into a small, microwave safe bowl and set aside. This will be used to brush onto the hot rolls as soon as they come out of the oven.
    Gather all of the ingredients to prepare the glaze. In a stand mixer fitted with the paddle attachment, blend together the cream cheese and remaining 2 Tbsp. of butter, and a pinch of salt. Once smooth, add in the powdered sugar. Once the mixture comes together, mix in the orange juice and zest, and vanilla extract. Blend everything together until you have a silky, ribbon-like glaze.
  • Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven. Allow to cool slightly.
  • Use a spoon to drizzle warm rolls with the prepared glaze and allow a few minutes to set before serving.

Notes

These orange cinnamon rolls will keep a few days if stored at room temperature in an air-tight container. If freezing, wrap each individual roll after they have cooled completely, and then store in an airtight container or Ziploc Freezer bag.

Nutrition

Serving: 1Roll | Calories: 355kcal | Carbohydrates: 51g | Protein: 6.7g | Fat: 12.9g | Saturated Fat: 8.3g | Cholesterol: 37.5mg | Sodium: 257mg | Potassium: 10.8mg | Fiber: 1.4g | Sugar: 20g | Vitamin C: 2.6mg | Calcium: 28.6mg | Iron: 2mg