November 3rd, 2011 at 11:19am Cindy Brison MS RD LMNT
I used to envy my friend Jean. She can bake bread—and always wonderful breads! She can stick her finger under the water and tell if it’s hot enough to proof the yeast. She baked most of the rolls and crescent’s for my wedding! They were heavenly. I used a thermometer to measure the temperature of the water—then slowly measured everything else our perfectly. I have never baked so many brick like breads in my life!!! Then, things changed.
I took an artesian bread class at the Metropolitan Culinary Institute. I figured, if you really want to learn, go to the best. Besides—Jean is very patient—and doesn’t deserve to be tortured by me. It was the best experience. I learned the science behind bread—how it rose and why. Why things didn’t turn out and how to use correct measurements to make whatever type of bread you wanted to. I learned how to not be afraid of yeast! I baked for 11 weeks in class. I made 9 grain breads, and all sorts of ethnic breads. I baked rolls and crescent’s to die for. They didn’t all turn out perfectly—but butter always helped! I had a new freedom to bake with wild abandon—yeast was no longer my nemesis!
Why did I want to learn to bake bread you ask? My Mom is a terrific baker. I do not remember anything of hers being brick-like. The smell of bread baking, and a fresh hot slice out of the oven was the best! I want to give this memory to my kids—and my husband is ecstatic—he loves bread as much as I do! So—be not afraid—yeast is not evil! Try this recipe of my Mom’s (it’s really from Fleishmann’s, but my Mom gave it to me!). It makes cinnamon rolls, or you can delete the cinnamon roll cinnamon part and make 12 dinner rolls out of it. These rolls are my families favorites and are always served at holiday meals. I serve them whenever I get a chance to. Yummy!!!! Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.
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Old-Fashioned Cinnamon Rolls
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This scrumptious recipe combines old-fashioned home-baked flavor with modern-day convenience. 1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE DOUGH 1/3 cup milk 3/4 cup 2 tablespoons water 3 tablespoons 1 large egg 1 3 tablespoons butter or margarine, cut up 1/4 cup 1/2 teaspoon salt 3/4 teaspoon 2-1/4 cups bread flour 3-1/3 cups 2 tablespoons sugar 3 tablespoons 1-1/2 teaspoons Fleischmann’s® Bread Machine Yeast 2 teaspoons FILLING AND TOPPING: 1/3 cup coarsely chopped almonds, toasted 1/2 cup (see How to Toast Nuts tip below) 3 tablespoons sugar 1/4 cup 1 teaspoon Spice Islands® Ground Cinnamon 1-1/4 teaspoons 1 tablespoon butter or margarine, softened 2 tablespoons Directions Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. Meanwhile, for filling, stir together almonds, the 3 tablespoons [1/4 cup] sugar, and cinnamon. For 1-Pound Recipe: Roll dough into a 12 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 9 equal slices. Place, cut sides up, in a greased 8 x 8 x 2-inch baking pan. For 1 1/2-Pound Recipe: Divide dough in half. Roll half of dough into a 9 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with half of the filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slices. Repeat with remaining dough, butter, and filling. Place all the rolls, cut sides up, into one greased 9 x 9 x 2-inch baking pan. For each recipe: Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350oF for 25 to 30 minutes or until done. Cool slightly; remove from pan. Drizzle Glaze over warm rolls. Serve warm. Makes 9 [12] rolls. Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.
Nutritional Information: Per Serving: Serving size: 1 roll calories 287; total fat 10g; saturated fat 4g; cholesterol 34mg; sodium 220mg; total carbohydrate 43g; dietary fiber 2g; protein 7g. |
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