Tag: dinner rolls

cinnamon rolls bake with gen

SOFT AND DELICIOUS CINNAMON ROLLS

Published on by Gen GeorgeLeave a comment

If you’re looking for an easy, soft and fluffy dough recipe, look no further! I have it right here for you! This dough recipe can be made in a stand mixer with the dough hook attachment and doesn’t need to be kneaded. You can make cinnamon rolls, dinner rolls or bread out of this recipe.

INGREDIENTS

  • For the dough:
    • 600g Flour (Type65)
    • 10g Active Dry Yeast
    • 10g Salt
    • 50g White Sugar
    • 200g Butter (unsalted & softened)
    • 200g Milk
    • 2 Eggs
  • For the filling:
    • 150g Butter (unsalted & softened)
    • 250g Brown Sugar
    • 2 teaspoons Ground Cinnamon
  • For the glaze:
    • 1½ cups Powdered (icing) Sugar
    • 1 tablespoon Butter (soft)
    • 1 teaspoon vanilla extract
    • 4 tablespoons Milk

HOW TO MAKE CINNAMON ROLLS FROM SCRATCH

In the bowl of your stand mixer, add the milk, eggs, yeast, flour, salt, sugar and butter. Using the dough hook, mix all the ingredients together on a low speed. Once all the ingredients are combined, turn the speed up to medium and allow the dough to mix for about 8-10 minutes. The dough should come aside cleanly from the side of the bowl once it is ready.

Transfer the dough to a large, clean mixing bowl that is coated with a little flour and cover with cling film or clean tea towel. Allow your dough to rise for 45 minutes to 1 hour. Once it has doubled in size, lightly flour your surface and roll the dough out into a large rectangular shape. The dough should measure about 30cm x 42cm.

For the filling mix the butter, sugar and cinnamon together with an electric mixer or a whisk and spread it onto the dough. Starting with the longer side, roll the dough by slowly pushing the dough forward onto itself and in the end, you should end up with a long, log type dough roll. Using a sharp knife or a pastry scraper, divide the dough into either 12 large or 24 small even rolls.

Place the dough rolls evenly into a baking tray, leaving some space in between each roll and allow to rise again for 20-30 minutes. At this stage you can preheat your oven to 190°C/370°F. Prepare the glaze by mixing the powdered sugar, butter, vanilla and milk until you have a pouring liquid consistency.

Bake the rolls for 15-20 minutes (depending on their size), but you will know that they are ready once the tops have turned a nice golden brown. Remove from the oven and pour over the prepared glaze while they are hot.

HOT CROSS BUNS

Published on by Gen GeorgeLeave a comment

Around the month of April you will start to see these buns in stores and all over the internet. That is because they are traditionally associated with Easter and are specifically eaten on Good Friday. The bun represents different things, such as the cross and the spices, but if you are interested to know more than feel free to research this subject more.

A Hot Cross Bun is basically a dinner roll and to it you add spices, such as cinnamon, all spice and even orange can be added. You can also add ingredients like sultanas, raisins or chocolate chips. The tops of these traditional buns are crossed with a paste and brushed with a delicious glaze. They can be eaten as is or cut in half and spread some butter on each side.

  • INGREDIENTS FOR THE DOUGH:
    • 600g All Purpose Flour
    • 14g Dried Yeast
    • 55g White Sugar
    • 1 teaspoon Salt
    • 3 teaspoons Allspice
    • 2 teaspoons Ground Cinnamon
    • 375ml Milk
    • 60g Butter
    • 1 Egg
    • 120g Sultanas/Raisins
  • INGREDIENTS FOR THE FLOUR PASTE CROSSES:
    • 75g Flour
    • 2 teaspoons sugar
    • 70ml Water
  • INGREDIENTS FOR THE GLAZE:
    • 40ml White Sugar
    • 40ml Water

HOW TO MAKE HOT CROSS BUNS:

In a small bowl, melt the butter, sugar and milk in the microwave (or on the stove top if you don’t have a microwave) and let cool down.

In a large mixing bowl, sift the flour, salt, yeast and spices. Make a well in the middle of the dry ingredients and add the wet ingredients. Whisk the egg and add to the bowl.

Mix all the ingredients together and add in the sultanas or raisins and combine. The dough will be soft and sticky. Cover the bowl with cling wrap and set it in a warm place for an hour or until doubled in size.

Transfer the dough to a floured surface and knead for about 5 minutes or until smooth. Divide the dough into 15 pieces and roll into balls.

Grease and line a baking dish and place the balls of dough evenly, leaving some place for them to rise. Cover with cling wrap or a tea towel and leave to rise again until doubled in size.

Preheat the oven to 210°C / 410°F (lower if fan forced).

To make the flour paste, combine the flour, sugar and water in a bowl to form a smooth paste. Add the water gradually until you form a good consistency, you don’t need to add it all if it seems too much. You want the paste to be thick enough to stay on the bun, but not too liquid that it runs off.

Using a piping bag with a small round tip, pipe the crosses onto the buns. If you don’t have a piping bag with tip, you can easily use a zip lock bag and cut a small opening at the bottom point of the bag.

Bake the buns for about 20 minutes or until golden brown. To make the glaze, combine the sugar and water in a pot and heat until the sugar is dissolved.

Transfer the buns to a wire rack and brush the tops with the hot glaze.

DINNER ROLLS

Published on by Gen GeorgeLeave a comment

There is not much more satisfying than making your own homemade soft, fluffy dinner rolls! Lather on some good old butter while they’re still warm and fresh out of the oven. Mmm…it’s the little pleasures in life! So I’m here to share my Homemade Dinner Rolls Recipe with you and I hope you enjoy making AND eating them!

INGREDIENTS:

  • 3 cups All Purpose Flour
  • 1/3 cup Sugar
  • 2 tablespoons Olive Oil
  • 1 Large Egg
  • 1 tablespoon Active Dry Yeast
  • 250ml (1 cup) Lukewarm Water (43°C/110°F)

METHOD:

  1. In a bowl or jug, place the water, yeast and sugar and set aside for about 10 minutes to activate the yeast.
  2. Place the flour in a large bowl and make a well in the centre. Add in the yeast mixture, egg and oil and start combining. You can do this by hand or with your stand mixer and the dough hook attachment.
  3. Once the dough has come together, transfer it to a floured surface and knead until it becomes smooth, yet slightly stocky. In a stand mixer, mix until the dough looks smooth and pulls away cleanly from the edges.
  4. Form a ball with the dough and place it in a lightly greased bowl, cover with plastic wrap and let it rise in a warm place for about 1 hour or until it has doubled in size.
  5. When your dough has doubled in size, remove it from the bowl and place it on a lightly floured surface. You can put some flour on your hands so that the dough doesn’t stick to your hands too much and it makes it easier to work with.
  6. Divide your dough into 12 equal sizes and roll into balls. Grease and line a baking dish and place your dough balls into the dish, covering it with tea towel or plastic wrap.
  7. Let the rolls rise again for another hour, or until doubled in size.
  8. Preheat your oven to 190°C/375°F.
  9. Now, they are ready to be baked! Bake for 15-20 minutes or until golden brown on the tops. As soon as they come out of the oven, brush the tops with some melted butter.