Date: Sat, 30 Aug 2008 07:58:46 GMT -------------- BEGIN bread-bakers.v108.n032 -------------- 001 - Sue Hermosillo Subject: Cinnamon rolls Date: Mon, 25 Aug 2008 07:23:32 -0700 (PDT) I make my cinnamon roll dough the night before, and let the first rise happen overninght in the refridgerator, then the next morning I shape and bake them. But I don't know how much time that gains, it takes about 3 hours for the dough to warm and do the 2nd rise (that long time may be because my recipe has 2 sticks of butter in it and it seems to take awhile to warm up). I rarely make them, because they're really not the kind of food I want to feed my family. But for I usually make them for Christmas morning. When I do, I get up early, roll out the dough, then go back to bed for a couple of hours. FWIW, here's my recipe: CINNAMON ROLLS [Recipe is from the now defunct L.A. Times Magazine, which named a local bakery (the name of which I can't remember) as the source. My notes are in brackets.] Ingredients: Dough: 2 packages instant yeast (or 41/2 teaspoons) 3 tablespoons sugar 2 teaspoons salt 4 1/2 to 6 cups bread flour [or use AP flour with 2 tablespoons vital wheat gluten added] 1/2 cup warm water 1 cup buttermilk 4 egg yolks 2 sticks very soft butter Filling: 1/2 cup (1 stick) melted butter 3/4 cup sugar 2 tablespoons cinnamon Glaze: 2 3/4 cup powdered sugar 1 tablespoon vanilla extract Make dough (use a heavy duty mixer): Have all ingredients at room temperature. Mix 21/2 cups of flour, yeast, sugar and salt. In separate small bowl lightly beat egg yolks, water and buttermilk. Add egg/buttermilk mixture to dry ingredients. Beat well for several minutes. Mix in butter then add remainder of flour, kneading until very soft but not sticky dough is formed, another 5-7 minutes or so. Do either "A" or "B", following [B is always my preference]: A Let dough rise, covered, at room temperature until doubled in bulk (about 1 hour). OR B Put in a plastic bag, which will hold twice the volume of the dough and refrigerate overnight. Make filling and assemble: Mix the cinnamon and sugar. Roll the dough into a large rectangle about 15" by 10". Brush with the melted butter (save any unused) Sprinkle with the cinnamon-sugar mixture. Roll up from the long edge. Pinch the edge to seal. Using a sharp knife or dental floss cut into 12 to 15 rounds. Place in a well-greased pan. Brush with any unused melted butter. (Can be refrigerated overnight at this point.) Cover and let rise away from drafts until doubled in bulk. [This can take from 1/2 hour to 3 hours if it was refrigerated.] Bake at 375 F for 20 to 25 minutes, or until light golden brown. Cool in pan. Glaze: Mix vanilla extract and powdered sugar. Add enough water to make a glaze and drizzle over the rolls. [I very often make 1/2 of this recipe: it mixes easily in the food processor and makes 6 cinnamon rolls. I do the first kneed about 1 minute and the next a bit over 2 minutes past the point when the dough is the right consistency. When I make a full recipe I make 15 of them.] Namasté Sue --------------- MESSAGE bread-bakers.v108.n032.2 --------------- From: "Allen Cohn" Subject: Re: Baking Temperature Date: Mon, 25 Aug 2008 08:10:40 -0700 Hi Dwayne, Here's my 2 cents: My general (but not absolute) rule of thumb is that small items (such as rolls and baguettes, which have a high surface area-to-volume ratio) tend to be baked hot and fast, while larger pieces (such as loaves and standing rib roasts) tend to be baked lower and slower so that the heat has time to penetrate to the middle. Allen SHB San Francisco --------------- MESSAGE bread-bakers.v108.n032.3 --------------- From: Peter Robinson Subject: Source of wheat seed Date: Mon, 25 Aug 2008 16:34:32 -0700 I have an organic farm in Camp Verde, Arizona. I want to plant some wheat that is suitable for grinding into flour to make bread. Does anyone know what variety and type of wheat that is best to plant for that purpose? And does anyone know of a source for seed? I have all of the equipment to plant and harvest wheat but I don't know what variety of wheat to plant. Does anyone know of another source for the information that I am seeking? Any help will be very much appreciated. Peter Robinson Rancho Verde Natural Foods, Camp Verde, Arizona 928 567 3417 --------------- MESSAGE bread-bakers.v108.n032.4 --------------- From: "Paul and Ruth Provance" Subject: CoolRise Sweet Dough Date: Mon, 25 Aug 2008 20:35:04 -0400 This recipe is meant to be made ahead and left to rise in the refrigerator. Just use it to make your cinnamon rolls in the evening, and bake them in the morning. I hope this works for you. I have used CoolRise dough recipes with great success in the past. I don't remember if I have used it to make cinnamon rolls, but I don't know why it couldn't work. Ruth CoolRise Sweet Dough Recipe By :Robin Hood Flour Kitchens Serving Size : 0 Preparation Time :0:00 Categories : Bread Rises in Refrig Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour -- to 6 cups 2 packets active dry yeast 1/2 cup sugar 1 1/2 teaspoons salt 1/2 cup butter or margarine -- softened 1 1/2 cups water -- hot from the tap 2 each eggs -- room temperature salad oil Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add softened butter. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed 2 minutes. Scrape bowl occasionally. Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough that leaves the sides of bowl. Turn onto floured board. Round up into ball. Knead 5 to 10 minutes, or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 20 minutes on board. Punch down. Divide and shape as desired into 2 coffee cakes or 2 1/2 dozen rolls. Place in greased pans or on greased baking sheets. An 8" square pan is ideal for 1 dozen pan rolls, and a 13 X 9 X 2" pan for 1 1/2 dozen pan rolls. Brush surface with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover. Let stand 10 minutes while preheating oven. Puncture any surface bubbles with oiled toothpick just before baking. Bake in 375 F oven 20 to 25 minutes, or until done. Bake on lower oven rack position for best results. Remove from pans or baking sheet immediately. Cool on racks. Brush with butter, or frost and decorate as desired. Makes 2 coffee cakes or 2 1/2 to 3 dozen pan rolls. Description: "This is the start of many good things" Source: ""Homemade Bread," by the food editors of Farm Journal" Copyright: "1969 by Farm Journal, Inc." Yield: "2 loaves" - - - - - - - - - - - - - - - - - - = And here is a recipe for sweet rolls meant to be used with this dough. CoolRise Mexican Sweet Rolls Recipe By :Robin Hood Flour Kitchens Serving Size : 0 Preparation Time :0:00 Categories : Bread Dessert Breads Rises in Refrig Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/3 cup nuts -- finely chopped 1/4 cup butter -- melted 1 each egg white -- beaten until frothy CoolRise Sweet Dough -- 1/2 recipe Combine sugar, flour, cinnamon, nuts, melted butter and egg white. Prepare CoolRise Sweet Dough as recipe directs. When ready to shape, pinch off pieces of dough of equal size and shape into balls 1 1/2" in diameter. Place on greased baking sheet about 3" apart. Press each ball down to flatten slightly. With finger, make indentation in center of each ball. Top with spoonful of sugar-cinnamon mixture. Cover loosely with plastic wrap. Refrigerate as CoolRise Sweet Dough recipe directs. Bake at 375 F for 15 to 20 minutes, or until done. Remove from baking sheet immediately. Cool on racks. Makes 18 rolls Description: "So good you'll want to double the recipe." Source: ""Homemade Bread," by the food editors of Farm Journal" Copyright: "1969 by Farm Journal, Inc." Yield: "18 rolls" --------------- END bread-bakers.v108.n032 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved