Friday, September 27, 2013
Wednesday, September 25, 2013
My Grandma Mc’s Doughnut & Sweet Roll Dough
6-7 cups Flour
½ cup Sugar
2 tsp. Salt
2 pkg. or 4½ tsp. Yeast
1 cup Water
1 cup Milk
½ cup or 1 cube Butter
Combine 2 cups flour, sugar, salt, and yeast.
Heat water, milk, and butter till warm. Add egg to liquid when slightly cool.
Add liquid to dry ingredients. Mix until the wet and dry are evenly incorporated.
Add 3 cups flour and continue mixing until the dough forms a ball.
Flour work surface and knead in extra 1½ - 2 cups of flour for 10 minutes. Dough should no longer be sticky to the touch, but should not be dry either.
Place dough in oiled bowl cover the bowl with plastic wrap and let rise for 1 hour. Punch down dough. Divide and shape as desired allow dough to rise again after shaping.
Bake at 350 degree F for 30-35 minutes until golden brown.
The dough can be mixed in a high powered stand mixer (kitchenade)
Start with 5 cups of flour, sugar, salt & yeast
Add wet ingredients
In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
Mix using dough hook adding the additional flour until dough forms a ball. Allow mixer to continue kneading dough, adding flour and periodically pulling dough from hook for 10 minutes.
Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
I usually punch down the dough several times during the raising process if I don’t have time to shape and bake at the moment.
Dough can also be stored in the refrigerator overnight (and up to 5 days) then allowed to come to room temperature and rise before shaping and baking.
Two Options or Choices:
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350° degrees F. Bake approximately 30 - 35 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.
Remove from oven and let cool slightly. Spread Frosting over the cinnamon rolls while still warm.
Best served warm, but room temperature is also great!
Forming a Cinnamon Roll:
After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush (or your hands.) Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal.
NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a serrated knife and saw very gently or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
½ cup butter, softened
½ cup granulated sugar
½ cup firmly packed brown sugar
1½ tablespoons ground cinnamon
Spread butter on rolled out dough.
Combine sugars and cinnamon until well blended.
1 pound Margarine, room temperature
1 pound cream cheese, room temperature
2 pound powdered sugar
2 teaspoon lemon juice
2 teaspoon vanilla extract
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer until combined and fluffy. Scrape down sides of bowl frequently. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!
This makes a TON of frosting. It can easily be halved or quartered to make the amount needed. It is very good frosting so remember, more is better.
HELPFUL HINT: Buy your powdered sugar in 1 lb. bags or boxes. That way when a recipe calls for “1 Lb.” you can just dump in a bag and there is no measuring required.
Tuesday, September 10, 2013
It’s homemade soup and bread season. I’m quite excited. I love making soups and bread so this is really my time of year. I’m looking forward to it getting a bit cooler outside so I don’t feel as bad turning on my oven.
Here is a fast soup recipe that we had for dinner last night. It serves about 6.
8 Can Taco Soup
1 (15 oz.) can Black Beans, drained and rinsed
1 (15 oz.) can Pinto Beans, drained and rinsed
1 (14.5 oz.) can Petite Diced Tomatoes, drained
1 (15.25 oz.) can Sweet Corn, drained
1 (12.5 oz.) can White Chicken Breast, drained
1 (10.75 oz.) can Cream of Chicken Soup
1 (10 oz.) can Green Enchilada Sauce
1 (14 oz.) can Chicken Broth
1 packet Taco Seasoning
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with Fritos, Sour Cream, and Cheese.