Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

  1. Dissolve yeast in water.
  2. Sprinkle 1 tsp sugar on top.
  3. Beat 2 c flour into 2 c milk until smooth.
  4. Add softened yeast and let stand until light and bubbly, about 1 hour.
  5. Cream butter and sugar together thoroughly with electric mixer.
  6. Add unbeaten eggs and salt, blending well.
  7. Then beat into the yeast mixture.
  8. Work in more flour, enough to make a soft dough.
  9. Knead until smooth and elastic on very lightly floured pastry cloth.
  10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
  11. Shape as desired and let rise again until doubled.
  12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

  1. Use half of basic dough for 2 dozen rolls.
  2. Roll out to rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
  5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
  6. Place small amount of this in bottom and around sides of muffin pans.
  7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
  8. Roll up as for jelly roll and cut in 1 in slices.
  9. Place cut side down in prepared pans and let rise until doubled in bulk.
  10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

  1. Use half of basic dough.
  2. Roll to 1/2 in thickness.
  3. Cut circles with 2.5 in biscuit cutter.
  4. Make depressions in each circle with bottom of custard cup.
  5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
  6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
  7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

  1. Use half of basic dough.
  2. Divide dough into two long rolls, one twice as long as the other.
  3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
  4. Divide the short piece into three strips of equal length.
  5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
  6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
  7. Let rise until doubled in bulk.
  8. Bake in moderate oven, 375 F, for about 30 minutes.
  9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
  10. One cup raisins may be kneaded into dough if desired.

TEA RING

  1. Use half of basic dough.
  2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
  3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
  4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
  5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
  6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
  7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
  8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
  9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

  1. Use one third of basic dough.
  2. Roll to a rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
  5. Roll up like jelly roll.
  6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
  7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

  1. Use half of basic dough.
  2. Roll to 1/4 in in thickness.
  3. Cut into strips 1/2 in wide and 6 in long.
  4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
  5. Brush lightly with diluted egg yolk.
  6. Set aside to double in bulk, about 45 min.
  7. Bake in hot oven, 425 F, 15 to 20 min.
  8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.

 

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Brown Rolls

Makes 6 rolls

Ingredients:

Dough
1/2 cup  warm water
2 tablespoons butter, softened
1/4 cup honey or molasses
1 cup King Arthur Unbleached Bread Flour
1 cup King Arthur 100% White Whole Wheat Flour OR regular whole wheat flour
1 teaspoon salt
1/2 tsp cocoa powder
1/2 tsp coffee powder
1 1/4 teaspoon instant yeast

Topping
yellow cornmeal or rolled oats

Directions:

DOUGH MAKING TIME: 30 MINUTES: Combine all of the dough ingredients in a Kitchenaid with a flat paddle. Dough will be sticky and slightly elastic.

FIRST RISE: 60 MINUTES: Let the dough rise for 1 hour. It won’t have doubled in size, but should be just a bit puffy.

Divide the dough into 12 even pieces (about 4 ounces each), and shape the pieces into 6 x 2-inch oval rolls.

Coat each roll, top and bottom, with some yellow cornmeal.

SECOND RISE: 90-120 MINUTES: Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won’t have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly.

BAKING TIME: 24 MINUTES: Bake the rolls in a preheated 350°F oven for 24 minutes, until the bottoms appear slightly browned (you’ll have to carefully pick one up to look), or until an instant-read thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack.

Note: I did not brush these with butter when I took them out of the oven. They didn’t need it. And, it would have dislodged the corn meal.

TOTAL TIME TO MAKE THESE ROLLS: 4 HOURS

NOTE: I ran out of bread flour and used 1/2 c KAF all purpose flour and 1/2 c KAF wheat flour as a replacement; it worked out fine 🙂

Honey Butter

1 stick butter, softened and at room temperature

1/2 c honey

Mix butter and honey with fork. Serve with rolls.

 

Cinnabon Rolls

Makes 6 big rolls

Ingredients

DOUGH

1/2 cup lukewarm milk
1 large egg, room temperature
3 tbsp unsalted butter, cut up
2.5 cups flour
1.5 teaspoons salt
1/4 cup sugar
1.25 teaspoons instant yeast

FILLING

3 tbsp unsalted butter, softened
1/2 cup  brown sugar, packed (about 1 c, unpacked)
1.5 tablespoons ground cinnamon

ICING

2 oz cream cheese, softened
1.5 tbsp unsalted butter, softened
3/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract

Instructions

Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

ASSEMBLY:

Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

ICING:

In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.

One Hour Rolls

KAF Recipe

TImeline: Proof 5 min, Add flour, RISE 20 min, Deflate and make balls, RISE 20 min, Bake 20 min

Makes 12 rolls

1/4 cup lukewarm water
1 cup warm milk ( 100 – 110°F)
1.5 tablespoons butter
1 tablespoons sugar
1/2 tablespoon salt
4 teaspoons yeast, instant preferred
3 to 3.5 cups King Arthur Unbleached All-Purpose Flour

DIRECTIONS:

  1. PROOF: Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
  2. Add 2.5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
  3. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form.
  4. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
  5. Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap.
  6. LET RISE for 20 minutes at room temperature or until the dough is full and puffy.
  7. Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 3 portions for a total of 12 dough balls.
  8. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
  9. You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13″ x 9″ x 2″ pans. Four 8″ or 9″ round baking pans OR a combination of any of these pans.
  10. After the rolls are in the pans, cover again with your plastic wrap and LET RISE at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F.
  11. Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
  12. If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

 

KAF Hard Rolls

Yield: 12 small rolls.

STARTER

1/2 cup cool water
1 cup King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast

DOUGH

all of the starter
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

EGG WASH

1 large egg white mixed with 1-2 tablespoon cool water

Instructions

DAY 1: Making the starter: (15 minutes)

Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.

DAY 2: Making the rolls: (4 hours rise time, 3 hours fridge time, 30 min bake time) — these rolls are an ALL DAY affair.

  1. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you’ve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit.
  2. LET RISE 1 HOUR, then deflate and turn over.
  3. LET RISE 2 HOURS, then deflate and turn over.
  4. Shape dough into 12 balls.
  5. LET RISE 1-2 HOURS, UNTIL PUFFY.
  6. REFRIGERATE the rolls, covered, for 2-3 hours.
  7. Preheat oven to 425 F.
  8. MAKE EGG WASH. Brush onto rolls.
  9. Slash a 1/4″ deep cut across the top of each roll. Immediately put the rolls into the oven.
  10. Bake the rolls for 20 to 25 minutes, until they’re a deep golden brown. Remove them from the oven, and cool on a rack.
  11. OR, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

Hard Rolls (Half Recipe)

Ingredients:

1 packages (1 tbsp) active dry yeast
1/2 tsp sugar
1 c warm water
1/2 tbsp kosher salt
1/2 c gluten flour OR bread flour
2-2.5 c soft wheat flour OR cake flour OR pastry flour

cornmeal
egg wash (1 egg white + 2 tbsp water)

Directions:

  1. Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
  2. Mix salt and gluten flour and add to yeast mixture.
  3. Add soft wheat flour, 1 c at a time, until you have a firm dough.
  4. Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
  5. Place in oiled bowl, and turn to coat the surface of the dough.
  6. Cover and let rise 2 h or until doubled in bulk.
  7. Punch down the dough.
  8. Turn out onto a floured board and knead for 2 min.
  9. Cut dough into 24 pieces and form into balls.
  10. Place on baking sheet that has been sprinkled with cornmeal.
  11. Slash the tops of the rolls.
  12. Cover and let rise until doubled, about 30 min.
  13. Place 4 custard cups of boiling water on the corners of your oven rack.
  14. Preheat the oven to 400 F.
  15. Brush rolls with egg wash.
  16. Place the baking sheet on the rack and bake for 25 to 30 min
  17. Bake until the rolls are nicely browned and sound hollow when tapped.
  18. Remove to a rack to cool.

NOTE: Original recipe has a salt water wash, and requires the oven be opened every 5 minutes to reglaze with salt water. Opening and closing the oven so many times increases the cooking time. Glazing with salt water makes the buns ridiculously salty. KAF has the same recipe, seems like they borrowed heavily from James Beard, and just changed his salt wash to an egg wash. Having made the original James Beard recipe, I can totally see why.

Hard Rolls

Ingredients:

2 packages (2 tbsp) active dry yeast
1 tsp sugar
2 c warm water
1 tbsp kosher salt
1 c gluten flour OR bread flour
4-5 c soft wheat flour OR cake flour OR pastry flour
cornmeal
2/3 c ice water mixed with 1 tbsp salt

Directions:

  1. Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
  2. Mix salt and gluten flour and add to yeast mixture.
  3. Add soft wheat flour, 1 c at a time, until you have a firm dough.
  4. Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
  5. Place in oiled bowl, and turn to coat the surface of the dough.
  6. Cover and let rise 2 h or until doubled in bulk.
  7. Punch down the dough.
  8. Turn out onto a floured board and knead for 2 min.
  9. Cut dough into 24 pieces and form into balls.
  10. Place on baking sheet that has been sprinkled with cornmeal.
  11. Slash the tops of the rolls.
  12. Cover and let rise until doubled, about 30 min.
  13. Place 4 custard cups of boiling water on the corners of your oven rack.
  14. Preheat the oven to 400 F.
  15. Place the baking sheet on the rack and bake for 25 to 30 min, brushing the rolls with salted ice water every 5 min during baking, or until the rolls are nicely browned and sound hollow when tapped.
  16. Remove to a rack to cool.