Thursday, March 24, 2011

Cinnamon flavored white rolls

Took the kids to the local library again. Couldn't resist taking home- Dough: Simple Contemporary Bread by Richard Bertinet. His method of making bread was to incorporate air into the wet dough by pulling and stretching the dough while slapping it down on the kitchen counter a few times until the dough is smooth and elastic. This process took me 15 minutes and 2 very sore wrists. The end product is a soft and airy bread with a nice crust.
This book talked about different kinds of dough like white, olive oil, rye, whole wheat and sweet dough. It also talked about different ways to shape the dough. For this recipe, I used the white dough method. These cinnamon flavored white rolls taste great and are much healthier than the gooey and sticky regular cinnamon buns. Makes my kitchen smells so warm and heavenly on a cold, rainy night like last night.

Ingredients for white dough:-
3 1/2 cups of unbleached all-purpose flour
1 1/2 cups + 2 tbsps (I used 13 fl ounces) of water
2 tsps of salt
1 1/2 tsps of dry yeast

6 tsps of granulated sugar mixed with 2 tsps of cinnamon powder
2 tbsps of melted butter
Cooking spray
         
1. In a large mixing bowl, mix flour and yeast by hand. Add water and salt and mix until a wet and sticky dough forms.
2. Remove the dough from bowl and place on a clean, unfloured kitchen countertop. Shape loosely into a rectangle form. Pull up one end of the dough and strectch the dough as far as it will go without breaking off before slapping it down, away from you. Rotate dough at 1/4 quarter turn and repeat this process for 10 to 15 minutes until the dough comes together. At the end of this process, the dough will no longer be wet and sticky but smooth and elastic.
3. Flour the top of the dough slightly and place in a lightly floured large mixing bowl. Cover with a clean kitchen towel and place bowl in a warm place. Let dough rise for 1 hour or doubled in size.
4. Spray a baking sheet or casserole dish with cooking spray. Roll out dough into a 2 inch cylinder on a lightly floured kitchen countertop. Divide into 12 pieces. Take 1 piece of dough and stretch into a disc shape. Sprinkle 1/2 tsp of cinnamon sugar mixture in the middle of dough. Shape into a ball by folding one edge of dough into the center of dough and press down with your thumb or fingers. Rotate the disc slightly while pulling another edge over the first edge and press down again. Repeat until all edges are sealed into the dough. Place the rolls seam side down on a lightly greased baking sheet or casserole. I was able to place 7 rolls onto my casserole and the rest on a baking sheet. Let the rolls sit for 30 minutes before baking. It may still continue to rise at this point.
5. Preheat oven to 375 degrees Fahrenheit. Brush the top of the rolls with melted butter. Place baking sheet or casserole dish onto the middle rack of oven and bake for 40 minutes until golden. Remove from oven and let cool on cooling rack. Spread rolls with more butter if you like. It is tasty indeed.

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