Tag Archives: Rolls

A Bun In The Oven (and a Recipe for Sandwich Buns)

I’m so excited to finally share this news with you–someone’s got a bun in the oven, and I’ll let you guess who it is!

What?! No, not me!  Fritz and I are still students, living on loans and a tight budget.  Let’s get serious, please!

Yes–it’s my beautiful, wise, and soon mommy-to-be big sister, Erin:

Isn’t that just the cutest baby belly you have ever seen?  That was taken two weeks ago, and now Erin is at 13 weeks and says her belly is growing more every day.  Meet Sprout (otherwise known as Dub):

I know.  I can’t believe that I’m going to be a first-time aunt–and with great power comes great responsibility (…what?).  Henry has been carefully stockpiling his favorite toys under the oven to share when his little cousin comes around for the first time, Fritz has a pile of baby toothbrushes and dental instructions ready to go (especially since Sprout is already developing his teeth!), and I have been busily scheming ways to steal the favorite auntie crown from my other sisters via baked goods and sweet treats (back off, ladies!).

So to show solidarity between my big sis and I, I decide to bake some buns in my own oven.  The kind of buns that don’t need to be carried around for 40 weeks or fed and clothed once they’re finished baking.

The Best Sandwich Buns (from Bernard Clayton’s New Complete Book of Breads)

  • 5 C all-purpose flour
  • 2 pkgs dry yeast (that’s 4 1/2 t, you guys)
  • 1 T salt (I used a teensy bit less)
  • 2 T butter, room temperature
  • 2 C hot water
  • Milk to brush on top
  • sesame seeds or poppy seeds (or both!) to garnish

As a side note–Erin used to have bread baking fits when we were in high school, and would make approximately 20 loaves of the best white bread ever in a few hours that the family would frantically consume before nightfall.  So the smell of any yeasted bread rising always makes me think of her.  That lucky Sprout, man.

In the bowl of your mixer, add 2 C flour, the salt, and the yeast, and briefly mix to combine.  While mixing with the flat beater, add the butter and hot water, continuing to mix until a smooth batter forms.  Add the remaining flour 1/2 C at a time until the dough forms a shaggy mass–it’s okay if you don’t use all five cups, I ended at 4 1/2.

Switch to the dough hook and knead the dough for 8 minutes, sprinkling in a little flour if necessary to keep the dough from sticking to the sides (it should form a ball around the dough hook, but still be soft and a little sticky to the touch).  Lightly grease a bowl, then place the dough in it, cover tightly with Saran wrap, and move to a warm place to rise until doubled in size (this is quick–about a half an hour).

I always put rising dough in our bedroom closet.  It’s so hot in there!  Is that weird?

Once the dough is ready, place it on a floured surface and divide into 12 parts (this recipe makes a dozen large buns).  Shape each one into a ball, then cover in wax paper to rest for a few minutes.  Line two baking sheets with parchment paper in the meantime.  Once they’ve sufficiently rested, flatten them into circles about four inches in diameter and lay them on the parchment paper.

Cover them with wax paper and allow them to rise for another 30-35 minutes, until they are soft and puffy-looking.  Preheat the oven 20 minutes before baking to 400 degrees.  Right before the buns go in, brush the tops with milk and sprinkle them with sesame or poppy seeds (or both!).

Bake for 15-20 minutes until the tops are a light golden brown.  If you aren’t sure if they are done (the tops will still look pretty light), flip them over and check to see if the bottoms are browned.  If they are, take ’em out and let them cool on a rack.

These really are the perfect sandwich buns–and I know, because Fritz is super picky about having the ideal ratio of bread to sandwich innards, and he ate two different sandwiches for dinner, very enthusiastically.

The buns have a satisfying crunch on the outside but are so soft and fluffy on the inside.  They taste of yeast, salt, and seeds but don’t distract from the sandwich.  And that is the mark of a prime sandwich bun.

Plus, Bernard Clayton says that you can freeze these babies for up to a year!  So if you have a picky sandwich bread eater (ahem, Fritz!), it might be worth your while to make a double batch and put them away for special occasions.

And if you have the other kind of bun in the oven, I’m really super excited for you…but it’s not going to be as cute as my future niece or nephew.  Sorry, but genetics are a powerful thing!

Oh, and speaking of additions to the family, Fritz and I picked up a coffee table on sale (thank you Labor Day!) at the thrift store for $12!

That’s the only kind of addition we’ll be adding to our family anytime soon (the fluffy orange cat has been put on hold for the time being).  Nieces and nephews are always welcome, though!

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Sweet Potato Cinnamon Rolls

Today was such a beautiful day!  Fritz started opening up the pool and we grilled chicken for our dinner salad today–summer’s on its way!  Even finals can’t get me down on a day like today.

Unlike winter midterms, it’s easier to not care about my finals because the weather is just so darn nice.  Which is probably not a good thing (but only three weeks to go ’till I’m a third year!)

I took a nice long study break to make a recipe that I found on FoodGawker (or TasteSpotting…I can’t remember which) for sweet potato cinnamon rolls.  The site is called So Good and Tasty, and there are some beautiful photos on there that you should go check out!

Rejoice with me.  They came out fluffy, sweet, orange, and fluffy.  Did I say fluffy already?  Lightest, finest (is that a word?) cinnamon rolls ever–you would never guess they are made with whole-wheat flour.  Or sweet potatoes, for that matter.

When I say you should make this recipe immediately, I really mean it.  I’m not cryin’ wolf.  Go make them.  This is a “healthy” treat that actually tastes incredibly decadent.  The best part?  It makes enough that I froze two more batches of unbaked cinnamon rolls, all ready for the lucky person that sleeps over next (Eber–that might be you!).

Sweet Potato Cinnamon Rolls (makes 16-24 rolls)

  • 1 C milk, warmed
  • 4 t yeast
  • 2 T maple syrup
  • 2 C mashed cooked sweet potato (hello, microwave!  I used 3 1/2 small sweet potatoes)
  •   2 1/2 C whole-wheat flour
  • 2- 2 1/2 C all-purpose flour
  • 1 egg
  • 1 T olive oil
  • 1 t salt
  • 6 T butter, softened
  • 1/2 C cinnamon sugar (I didn’t measure how much I used–this is a rough estimate)

Combine the milk, yeast, and maple syrup in a bowl and set it aside until the yeast gets nice and foamy.

Keep an eye on it, though.  Don’t be like me.

In the mixer, combine the sweet potato, olive oil, salt, egg and 1 C of flour (I started with the wheat flour).  Mix until fluffy (see?  this is where the airiness begins!).

Add the yeast combination to the mixer bowl and mix on low until it’s all blended.  Starting with the rest of the whole-wheat flour and finishing with the all-purpose, add the flour slowly until the dough forms a ball and cleans the side of the bowl–it’ll still be sticky.  Switch to the dough hook.

Let the dough knead for 8-10 minutes until it’s smooth, adding more flour if you need.  Cover the bowl and let sit for an hour or so until it has doubled in size.

Divide the dough in half.

One at a time, roll the dough out to a rectangle that’s about 16 inches by 10 inches.  Spread the softened butter over the top and cover with cinnamon sugar.  Starting at the long side, roll it up tightly and press the seam together.  Cut gently into sections–8 if you want giant rolls or 12 if you want smaller ones.  I did both–12 big ones and 6 small ones.

Arrange in an oiled baking dish (I put 6 large ones in a pie pan, and 6 small ones in a muffin tin), leaving space in between each one.

Cover, and allow them to rise until doubled in size.

Preheat the oven to 400 degrees and bake for 15-18 minutes until golden brown–be sure not to overbake, because they’ll dry out fast.

While they are cooling, mix together some icing by combining a little milk, vanilla extract, and confectioners’ sugar until it’s nice and thick.  Drizzle over the top and serve warm.

SO GOOD!

So good, they needed capslock to properly describe them.

One last thing–how can I get any studying done when there’s a cat sleeping on my orthopedics notebook?

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Hungarian Stuffed Cabbage

This is a family recipe (that I altered a teeny bit–sorry Dad–to be a smidgen healthier), and believe you me when I say that it is well-worth the effort.  This is my ultimate comfort food.  Growing up, we didn’t have it that often, usually on holidays, but when we did have it, there was always enough leftovers for the rest of the week. 

And that’s the best part.  It tastes better with every day that goes by.

When I started undergrad, I made this recipe on Valentine’s day during my sophomore year to make myself feel better about the fact that a certain boy was snowed in and couldn’t make it through his treacherous driveway to see me–on what was supposed to be our first “date”.  That was a time that most definitely called for comfort food, and luckily since it was a snow day from school I had the required hours to be at home babysitting it while it bubbled on the stove.  The next day, that very same date (finally) appeared and approved whole-heartedly of the recipe.

That would be Fritz. 

So here it is (and sorry everything is approximated–that’s how you make family recipes):

Hungarian Stuffed Cabbage

  • 1 head of cabbage
  • 1 large jar/bag of sauerkraut (a pound?)
  • 2 onions, one finely diced and one sliced
  • 2 C brown rice, cooked partially, al dente
  • 1 lb each ground turkey and lean ground beef (you can also use pork and any combination within)
  • salt and pepper to taste
  • 2 large cans tomato juice

I told you it makes a lot!

First, boil the cabbage, removing the leaves with tongs and cooling in a large bowl.   When the leaves get too small to be used for rolls, remove the cabbage and slice the leftovers to use later.  Trim down the outer spine of each leaf so they are easier to roll.

Next, prepare the filling for the cabbage.  Brown the minced onion in a dash of olive oil, and set aside to cool.  Add the partly cooked rice (if you need to be quicker, you can use instant rice and add it dry to the mixture instead), the ground meat, and salt and pepper.  Using your hands (sorry, you have to get down and dirty in this recipe), mix it all together.

Now roll the cabbages.  Place one cabbage leaf on a board and place a handful of stuffing at the base of the stem, and roll the leaf up.  Tuck the edges into the cabbage–see my picture for help.  If the cabbage leaf is breaking really easily, it might be undercooked.  It’s okay if they break a little though.

Layer the cabbage rolls in a large pot (very large pot) with the sliced onion, sauerkraut, and leftover cabbage.  Finally, pour the tomato juice over the top and bring to a boil.  Reduce the heat to low, cover, and let simmer for several hours, or until you just can’t handle the delicious aroma for another second.

Serve over mashed potatoes (I used plain Greek yogurt instead of sour cream for some more healthy substitutions).  Enjoy!

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