Tag: dough

Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.

Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!

Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!

Ingredients for 16 Pumpkin Cinnamon Rolls:

(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast

1/4 cup very warm water (about 100-105 degrees F.)

1/2 tsp white sugar

1/2 cup pure pumpkin puree (not pumpkin pie filling)

1/4 cup heavy cream (can sub milk, but cream is better)

1 tsp fine salt

1/4 cup melted butter

1/2 tsp vanilla extract

3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)

1 large egg

1/4 cup granulated sugar

4 1/4 cups all purpose flour (divided), or as needed
(add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)

*knead for at least 6-7 minutes

For the filling:

5 tbsp melted butter, brushed on rolled dough

3/4 cup packed brown sugar

1/4 cup of granulated sugar

2 tbsp ground cinnamon

*For the glaze:

1/4 cup room temperature cream cheese

1 cup powdered sugar

1/4 cup milk, or as needed

1/4 tsp vanilla extract, optional

*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency

1/4 cup toasted pumpkin seeds to garnish

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Classic Split Top Hot Dog Buns – How We Should Be Rolling

When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same dough and shape it into logs instead of rounds. I mean, come on…how hard is that? Turns out, that was just the grocery store talking. I’d been so used to eating those insipid side-split rolls, it took seeing a photo of a lobster roll to remember what a real hot dog buns are supposed to be like.

Don’t get me wrong; if you hand me a hot dog at the ballgame, it’s not like I’m going to throw it back in your face (unless you have Dodger face paint on), but given the choice, this butter-crisped, split-topped bun is the way to go. Thanks to its genius design, the meat and fixings go in the top, which leave three relatively flat sides to toast in butter. How this thing never got patented is the real mystery.

Just be sure to either buy hot dogs large enough to fit your homemade buns, or adjust the size of your rolls to match your favorite wiener. I’m sorry, but people who put short hot dogs on the long buns, and then pinch off the ends of the bread, should be put in jail. Not for life, but at least 3 to 5 years.

You can also make the same number of rolls as you have hot dogs, which apparently is the kind of calculation the hot dog bun industry can’t quite master. Okay, hot dogs come 10 in a package, so let’s do the buns in packs of 8. Seriously, what’s wrong with these people? Anyway, math aside, I hope you give these old-fashioned, split top hot dog buns a try soon. Enjoy!

Please Note: As I mention, this is the exact same dough as our hamburger bun recipe. Click here to watch the official dough video!

Ingredients to make 8-10 hot dog buns:

1 package (2 1/2 tsp) dry active yeast (I used Fleischmann’s “RapidRise” Yeast)

1 cup warm water (105 F.)

1 large egg

3 tablespoons butter

3 tablespoons sugar

1 1/4 teaspoons salt

1 pound all-purpose flour (*about 3 1/2 cups)

*Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading

Bake at 375 degrees F. for about 20 minutes, or until golden-brown

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How to make bread

Ingredients

500g white strong plain flour
7g sachet easy-bake/fast-action yeast
1 level teaspoon salt
2 tbsp sunflower oil
Water spray

To make bread rolls:

Beaten egg, for glaze
Assorted toppings, eg, poppy or sesame seeds and salt flakes

With this simple step-by-step guide you’ll have a tasty and delicious homemade white loaf ready in moments. It only takes 40 mins to bake in the oven, and will fill your home with a warming smell you won’t be able to resist.

Triple tested in the Woman’s Weekly kitchen, this bread recipe is sure to impress. Perfect for beginners, the prep for this recipe tastes approximately 1hr 10 mins which includes time for the dough to rise.

This large loaf will produce between 10-12 slices depending on how thick you slice it and will last up to 1 month in the freezer so there’s no need for waste. Toast or just simply smother in butter, this tasty homemade bread is spongy on the inside and crisp and golden on the outside.

Step 1

Tip the flour into a bowl, add the yeast and salt and then stir. Now add the oil. Pour in 300g warm water — it’s more accurate to weigh the water than measure it in a jug.

Step 2

Mix to give a smooth dough, then turn the mixture out onto a lightly floured work surface and knead it by hand for 5-7 minutes. Alternatively, knead in a food mixer with a dough hook for about 5 mins. The dough should be smooth and elastic.

Step 3

Place the dough in an oiled bowl and cover with a clean tea towel. Leave the dough in a warm place for about 1 hour, or until it has doubled in size.

Step 4

Turn the dough out onto a lightly floured surface and knead it again briefly to ‘knock back’. Form it into an oval shape and place in the tin, pressing down into the corners using your knuckles.

Step 5

Dust the top with a little extra flour. Set oven to 220°C/425°F/Gas Mark 7, and put a solid baking sheet on the shelf below the one on which the bread will be baked.

Step 6

Leave the loaf to prove, until it rises above the level of the tin, then place it in the oven. Working quickly, so it doesn’t lose too much heat while the oven door is open, spray water onto the hot baking sheet underneath the loaf and around the loaf to create a steamy atmosphere. Bake the bread for 20 minutes.

Step 7

Reduce the oven temperature to 180°C/350°F/Gas Mark 4, and cook it for a further 20-30 mins, or, when the loaf is removed from the tin, the base sounds hollow when tapped. If it doesn’t, return the loaf (on a baking sheet) to the oven for 5-10 minutes, which will help to crisp the sides. Leave to cool on a wire rack.

Step 8

If you fancy making bread rolls instead use the same method above to make the dough and the divide the dough into 60g pieces.

Step 9

For a plain roll: roll dough into a ball, then hold in the palm of your hand and pull the edges in, repeating to give a smooth top. Place on a baking tray with the folds underneath.

For a small cob loaf: break off one third of the dough and shape both pieces into balls. Brush the larger ball with water and place the smaller one on top. Press a floured finger through the centre of both until it touches the baking tray.

To make a sausage shape: roll the dough with one hand, moving the hand up and down as you roll it, to lengthen it.

Step 10

For a bread knot: roll all the dough out into a long sausage shape and form into a loose knot.

For plaits: divide a piece of dough into three and roll each piece out into a sausage shape. Press three ends together then plait the pieces, pressing the other end together well.

Set the oven to 220°C/425°F/Gas Mark 7. After the rolls have proved, glaze with egg wash and then sprinkle over toppings, if you want. Bake for about 15-20 mins, or until the rolls sound hollow when their bases are tapped. Transfer to a wire rack to cool completely.

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