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Monday, April 29, 2013

Recipe Review from 4/22/13

We started the week with 8-12" of snow - not kidding!  Barnes and Nobles shut at 8p which messed up bookgroup plans!  And ended with temperatures hitting 60*F (15*C).   Once the grill is free of it's winter blanket and we can evict the mice, grilling will feature in my recipe reviews.

This post actually wraps up April's new recipes. Overall a pretty good month recipe wise - lots of good dishes that I hope to have again.  


Whole Wheat Cinnamon Rolls (Ckng Lght 2007)       vegetarian
Sunday is traditionally Pancake Day in our household, but lately I've been craving something a bit different.  With temps still hovering around 20*F (-5*C), I thought this would be a good time to explore homemade cinnamon rolls.  After a quick bit of research, I found this recipe.

It actually comes together fairly quickly, and, as with most homemade breads, the wait is in the rise-time.  Where I deviated from the recipe was in the second rise, because who really wants to wait three hours for homemade cinnamon rolls in the morning?  I made the recipe as directed below, but when it came time for the second rise, I popped the whole pan, covered, into the fridge.  There it would slowly rise over night (about 15 hours).  I pulled the rolls out in the morning, let sit for about an hour to warm a bit, then baked. 

photo from Cookinglight.com
  • 1 1/2 packages dry yeast (about 3 1/4 teaspoons)
  • 3/4 cup warm fat-free milk (100° to 110°)
  • 1/4 cup warm water (100° to 110°)
  • 1/4 cup butter, softened
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons fresh lemon juice
  • 1 large egg 
  • 1 large egg white 
  • 11.25 ounces all-purpose flour (about 2 1/2 cups), divided
  • 7 ounces whole-wheat flour (about 1 1/2 cups)
  • Cooking spray
  • Filling:
  • 1/4 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup raisins (bleh...)
  • Glaze:
  • 3/4 cup powdered sugar, sifted
  • 3/4 teaspoon vanilla extract
  • 5 teaspoons fat-free milk
  1. To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
  2. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
  3. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size
  4. NOTE - this is where I covered and put into the fridge.  I made these at 3pm in the afternoon, let sit overnight, brought to room temp (about 1 hour), and then proceeded.
  5. Preheat oven to 375°.
  6. Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
  7. To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.  I skipped the glaze.

1 comment:

Dee said...

I am in AWE of how many new recipes you make. I need to take notes and do a little more cooking here at home.

The cinnamon rolls sound good. How were they?

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