Golden Pull-Apart Butter Buns

These buns are delicious! Recipe #11 on kingarthurflour.com Best Basic Recipes collection. There’s nothing like homemade rolls/bread, and quarantine is a great time to practice our bread baking skills. Happy Baking!

Pull-Apart Rolls 1 copy

Pull-Apart Rolls 2 Pull-Apart Rolls 3 Pull-Apart Rolls 4

3½ cups all-purpose flour
2 tsp yeast
2 Tbl potato flour or 1/4 cup potato flakes
3 Tbl dry milk
2 Tbl sugar
1½ tsp salt
4 Tbl softened butter
2/3 cup warm water
1/2 cup warm water

Combine all ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased container, cover, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F. Remove the buns from the oven, and brush with 2 Tbl melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack. Serve warm. Store leftovers well-wrapped, at room temperature.

More Roll Recipes!
Honey Wheat Rolls
Cornbread Yeast Rolls
One Hour Homemade Dinner Rolls
Sweet Honey Butter Rolls
Sweet Bread Rolls
Lion House Rolls

One Hour Bread

I wanted to revisit this recipe, it is one of the most popular on my site. During this COVID quarantine time I am not going to the grocery store much, so I am making bread quite often. I made this recipe again today, I think it does take more like one hour and 15 minutes. Still, pretty fast for homemade bread. I think Paul Hollywood would criticize it but I had no problem eating a couple warm slices of this bread as it came from the oven.One Hour Bread 1

One Hour Bread 3   One Hour Bread 2

5¼ cups flour
1/4 cup sugar
1½ tsp salt
2 pkt (4½ tsp) dry yeast
2 cups very warm water (about 110°)
1/3 cup oil

In bowl of mixer, add flour, sugar, salt, and yeast. Pour in warm water and oil. Knead for 5 minutes. Dough will be very sticky. Divide dough into two, shape loaves, place in greased pans and cover. Let rise 25 minutes and preheat oven to 375°. Bake for 25-30 minutes. Makes 2 loaves.

Soft Cinnamon Rolls

This last week I saw a post on Instagram by kingarthurflour.com, it is a collection of their 16 Best Basic Recipes. I have decided to make all 16 of these recipes from beginning to end. It’s a great way to pass the time while quarantined. I see some people on Instagram challenging others to organize drawers or closets, that’s a lovely idea, but I prefer to BAKE! Maybe if we are in this long enough I will have to give in and organize. But, for now, let’s begin with the first of the 16 Best Basic Recipes.

Soft Cinnamon Rolls 1

Soft Cinnamon Rolls 2 Soft Cinnamon Rolls 3 Soft Cinnamon Rolls 5

Ingredients

Tangzhong (starter):
5 Tbl water
5 Tbl milk
3 Tbl + 1 tsp bread flour

Dough:
All of the Tangzhong (above)
4 cups + 2 Tbl bread flour
3 Tbl nonfat dry milk
1¾ tsp salt
1 Tbl instant yeast
3/4 cup lukewarm whole milk
2 large eggs, beaten
6 Tbl butter, melted

Filling:
3/4 cup brown sugar
4 tsp cinnamon

Icing:
2 cups powdered sugar
pinch of salt
2 Tbl melted butter
2-3 Tbl whole milk, to make a thick spreadable frosting

To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat, and set it aside for several minutes.

To make the dough: Mix the tangzhong with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead. After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

To make the filling: Combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.

To put it all together: Gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle. Working with one piece at a time, roll the dough into an 18″ x 8″ rectangle. Sprinkle half the filling onto the rolled-out dough. Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2″ each. Repeat with the second piece of dough and the remaining filling. Lightly grease a 9″ x 13″ pan. Space the rolls in the pan.

Cover the pan and let the rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy. While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third. Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned; that’s OK. It’s better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.

While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese. Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing; it’ll partially melt into the rolls. Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.

Pane Bianco

This is an award winning recipe found over at kingarthurflour.com, filled with basil, tomatoes, and cheese. It is so flavorful with a beautiful presentation that is easy to do.

Pane Bianco

Dough
1/2 cup lukewarm milk
1/3 cup lukewarm water
2 tsp instant yeast
1 large egg, beaten
3 Tbl olive oil
3 cups flour
1¼ tsp salt

Filling
3-4 Tbl basil paste*
1/2 cup oil-packed sun-dried tomatoes
3/4 cup shredded Italian-blend cheese

In bowl of mixer, mix milk, water, and yeast; let sit until foamy. Mix in egg and olive oil. Add flour and salt, knead dough for approx. 5-7 minutes, until it’s smooth and just barely sticking to bottom and/or sides of bowl. Place dough in lightly greased bowl, cover with plastic wrap and let rise until dough doubles, about 1 hour. While dough rises, thoroughly drain tomatoes, patting them dry, and cut into small pieces.

Deflate dough and pat or roll it into a 22″ x 9″ rectangle. Spread with basil paste, sprinkle with cheese and tomato pieces. Start with long edge and roll dough into a log. Pinch edges to seal. Place log seam-side down on lightly greased or lined (parchment or silpat) baking sheet. Start 1/2″ from one end and cut log lengthwise down center about 1″ deep, to within 1/2″ of the other end. Keeping cut side up, form an “S” shape. Tuck both ends under center of “S” to form a “figure 8;” pinch ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes.

IMG_7174 IMG_7175

Preheat oven to 350°. Bake bread 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Remove bread from oven, and transfer to rack to cool.

*I used basil paste, the original recipe calls for fresh basil. There is garlic in the original recipe, I omitted it because I just wanted the flavor of the tomatoes, basil and cheese. If you would like to add garlic to the filling, it calls for 3-6 cloves peeled and minced.

Braided Sweet Bread

Happy Easter! Here is an easy bread that can be an impressive addition to your Sunday dinner.

Braided Sweet Bread

1¼ cups warm water
1 Tbl dry yeast
1/4 cup sugar
1 egg, beaten
4 Tbl butter, melted
1 tsp salt
4-5 cups flour

In large bowl of mixer, dissolve yeast in warm water. When yeast is bubbly, add egg, melted butter, salt and enough of the flour until soft ball forms. Knead. Turn dough out into a greased bowl, cover and let rise for one hour or until doubled. Punch down dough and divide in half. Divide each half into three equal pieces, roll each piece into a 16″ rope and braid. Repeat with other half of dough. Place each braided loaf on greased or lined baking sheet and let rise 30-45 minutes. Preheat oven to 350°. Whisk an egg with a little water and brush loaves. Bake 15-20 minutes until golden brown (interior temp of 180°). Recipe found at thebakerupstairs.com.

Cinnamon Babka

This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!

Cinnamon Babka

Babka Dough
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened

Cinnamon Filling
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt

In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).

Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.

Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.

Cinnamon Babka 1  Cinnamon Babka 2

Cinnamon Babka 3  Cinnamon Babka 4

Challah

Bread. I love bread!

Challah

Challah 1  Challah Rolls

1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.

To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.

To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.

 

No Knead Crusty Bread

Crusty on the outside and tenderly amazing on the inside! One of the most popular recipes ever published in the New York Times, this recipe comes from Jim Lahey of Sullivan Street Bakery. No special ingredients, equipment, or technique, just plain simple and delicious! Mix it up in the evening and bake in the morning or mix it up in the morning and bake it for dinner.
Give it a try!

No Knead Crusty Bread

         No Knead Crusty Bread 1          No Knead Crusty Bread 2

         No Knead Crusty Bread 3          No Knead Crusty Bread 4

3 cups flour
1¾ tsp salt
1/4 tsp instant yeast
1½ cups water

In a large bowl, stir together flour, salt, and yeast. Pour in water and stir until all combined. Dough will be sticky. Cover with plastic wrap. Let sit 12-18 hours, at room temperature (approx 70°). Dough is ready anytime after 12 hours when surface is bubbly and you are ready to bake.

Heat oven to 450°. Pour dough onto heavily floured surface and shape into a ball or oval (depending on your pot).  Cover with plastic wrap and let sit while the pot is heating. Put *pot with lid* into preheated oven to heat for 30 minutes. There is no need to grease or spray pot. Remove hot pot from oven and drop in the dough (careful it’s HOT!).  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on cooling rack to cool.

* Use a cast iron pot, crock pot insert, glass Pyrex, any 5-7 quart pot with lid that is made for oven use.

One Year Ago: Mini Wedding Cupcakes Mini Wedding Cupcakes 1

Two Years Ago: Oreo Sweet Rolls Oreo Sweet Rolls

Three Years Ago: Old Fashioned Raisin Pie Old Fashioned Raisin Pie

Four Years Ago: Golden Sesame Braid Golden Sesame Braids

Honey Wheat Bread

One loaf of honey sweetened wheat bread hot out of the oven to bring that heavenly aroma to your kitchen!

Honey Wheat Bread

1½ cups hot water (about 110°)
1 pkt (2¼ tsp) dry yeast
1 tsp sugar
2 Tbl oil
3 Tbl honey
1 cup white flour
1½ tsp salt
2¾-3 cups whole wheat flour

In bowl of stand mixer, pour hot water, sprinkle yeast over water, and then sprinkle the 1 tsp sugar over yeast. Let sit for 5 minutes or until bubbly. Add oil, honey, white flour, and salt. Mix well. Add wheat flour, 1/2 cup at a time, mixing to incorporate. Add enough to make dough that just comes together but is still a bit sticky. Mix until well kneaded. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes. Bake in preheated 375° oven for 30-35 minutes.

One Year Ago: Mini Apple Pies Mini Apple Pies 3

Two Years Ago: Chocolate Chip Cookie Brownie Bars Chocolate Chip Cookie Brownie Bars

Three Years Ago: White Chocolate Covered Oreos White Chocolate Covered Oreos 2

Easy Cheesy Breadsticks

If you’re a bread lover, this is for you! Try them, AMAZING! Recipe from jaimecooksitup.net.

Easy Cheesy Breadsticks

    Easy Cheesy Breadsticks 1   Easy Cheesy Breadsticks 2

1½ cups hot water (110°)
1 Tbl dry yeast
2 Tbl sugar
3½ cups flour
1/2 tsp salt
1/4 cup butter
Johnny’s Season Salt (or similar)
3/4 cup shredded mozzarella or Parmesan cheese (or mixture of both)

In bowl of mixer, put hot water, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until yeast is foamy, about 3-5 minutes. Mix in flour, one cup at a time and salt. Knead for about 3-5 minutes. Let rest 5 minutes. Melt butter and pour half into a 11″x15″ or 12″x16″ baking sheet (cookie sheet). Place dough in center of baking sheet and let rest 2-3 minutes (makes it easier to spread out). Spread dough out flat in pan out to edges. Pour remaining butter on dough and spread. Sprinkle with season salt and sprinkle shredded cheese evenly over dough. Cut with pizza cutter (can cut as pictured above, 3×6). Place in preheated 170° oven for 7-10 minutes, breadsticks will rise to about 1″. Turn oven up to 350° and bake 12-14 minutes or until golden brown. Remove from oven and let sit 5 minutes. Cut again with pizza cutter and edges with kitchen shears.

One Year Ago: Triple Chocolate Brownie Pie Triple Chocolate Brownie Cream Pie

Two Years Ago: Italian Muffuletta Italian Muffuletta

Three Years Ago: Homemade Pizza Homemade Pizza

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.