Honey Oat Bread

For whatever reason, I remembered this bread. I used to make it pretty often, then I forgot about it. I am glad I thought about it again. The boys, C and H, have gone crazy for it. They eat it as sandwiches for lunch and with peanut butter and honey for breakfast. It is very good toasted. That is how I have been eating it for breakfast.

Instead of making two loaves, I split the dough and made a loaf and bread and rolls. The boys also loved those. It probably helped that I whipped up a quick batch of honey butter ( 1/4 salted butter and 2-3 tablespoons honey).

This bread is a little more involved but it is oh so good. It is soft with a nice texture. The honey  gives the bread a slight sweetness. The oats, a tender chew.

Take the time and try this bread.

Honey Oat Bread
Adapted from The Ultimate Peanut Butter Cookbook

2 1/2 cups boiling water
1 cup rolled oats
1 packet yeast or 2 1/4 teaspoons
1/3 cup warm water
2 tablespoons honey
2 tablespoons peanut oil
2 teaspoons salt
6 to 7 cups all-purpose flour

Pour boiling water over the oats in a large bowl and set aside to soak until all the water has been absorbed and the mixture is lukearm, stirring occasionally.

About 5 minutes before getting started with the bread, add the yeast to the warm water in a small bowl. Stir to combine and let sit about 3 minutes, until frothy.

Stir the honey, oil, and 2 teaspoons salt into the softened oats, then stir in the dissolved yeast mixture.

Using either a stand mixer with a dough hook or by hand, stir in 4 1/2 cups flour. Mix or knead (by hand)additional flour until a pliable but firm dough forms, one that is sticky but is stiffer than most white breads. The amount of flour will depend on the humidity and the brand of flour. Knead for 10 minutes until the dough is smooth and elastic.

Grease a large bowl, gather the dough into a ball, place in the bowl and turn the dough so it is coater. Cover loosely and let rise until doubled in bulk, about 1 1/2 hours.

Gently deflate the dough. Divide in half and shape into a loaf or rolls. Place the loaf or rolls into a greased pan. Cover and let rise until doubled in bulk, about an hour.

Once doubled, bake loaves at 350 degrees for about 45 minutes. Bake rolls at 375 degrees, 15-20 minutes.
Let loaves cool completely before slicing.

Cinnamon Rolls with Cream Cheese Glaze

We all love cinnamon rolls in this family. C & H especially. But really, what kid doesn't?

I go back and forth between this recipe and the Overnight Cinnamon Rolls. These rolls are not as rich but the glaze is. I really need to do a side-by-side comparison because it seems the one that is my favorite is the one I most recently made! On the plus side for these rolls, is that we will have one pan for breakfast and the other gets put in the freezer, with half the glaze, for another morning.

I have gotten into the habit of making these rolls to give as gifts to teachers and friends around the holidays. When I give these as a gift, I give them frozen and I also include a tub of the glaze. They have been well received and I include instructions on how to store, let them rise and baking.

The dough comes together easily. My boys love adding the ingredients to the mixer and then turning up the speed. I do it all in the stand mixer. The boys do love giving it a knead or two, so of course I let them. They love the smell of the dough and everything coming together.

I usually make these the night before we have them for breakfast. I follow the directions through placing the rolls in the pan and covering with plastic wrap. Then, I put the covered rolls in the fridge for a slow rise. The next morning, I pull them out for about half an hour to sit at room temperature while the oven heats up.

When I am giving them as a gift or putting a pan in the freezer, I usually let the rolls sit out, covered with plastic wrap, about 30- 45 minutes before covering with foil and putting them in the freezer. The night before the rolls will be eaten, I put them in the refrigerator to thaw/slow rise, about 8 - 10 hours. If using frozen glaze, pull that out and put that in the fridge as well. Again, let the rolls sit at room temperature about half an hour while the oven heats up.

Cinnamon Rolls with Cream Cheese Glaze

Adapted from Molly Wizenberg

Dough
1 cup 2% milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast
1 teaspoon salt
Nonstick vegetable oil spray
Filling
3/4 cup (packed) light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
Glaze
4 oz cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract




Dough
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Replace paddle with dough hook. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Bring speed up to medium and knead for about 4 minutes or until smooth and elastic. Or, after a ball is formed in the mixer, turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.


Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Filling
Mix brown sugar and cinnamon in medium bowl.


Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).


Spray two 9-inch baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.


Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

Glaze
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

The Spiced Life Family Sweet Rolls

Laura, from The Spiced Life, posted about her family sweet rolls after Thanksgiving. They are similar to the roll recipe that I use, so I had to try them.  If you click the link, Laura wrote a very nice post about the family tradition, how they roll them etc. 

These rolls are excellent. The dough was very easy to make. I  followed Laura's suggestion and used mostly buttermilk and a little half-and-half. I also used about 11 cups of flour. I used my stand mixer to bring everything together. It was filled to the brim!

I had a small operator error. I used a sheet pan for the rolls and as you can see by the picture, I had a pan FULL of rolls. The rolls around the edges were fine, but the ones in the middle needed a bit more time to bake. Next time, and there will be a next time, I will use a sheet pan and a half sheet pan so there is more space for the rolls to keep their shape and bake up better. I will also try Laura's shaping method. She did tell me it wouldn't hurt to just roll the dough into balls and bake them off.

The Spiced Life Family Sweet Rolls
Laura's mom's grandma (goes back at least to the 1920's)

2 cups scalded milk (or buttermilk--I use a splash of cream and then top off with buttermilk)
1 cup unsalted butter
2 t salt
1 cup sugar
3 scant T dry active dry yeast (or 2 packages)
1 cup lukewarm water (100 - 120 F)
6 well beaten large eggs
10-12 cups flour (less for moister roll; can sub a little white whole wheat flour if desired)

Begin heating the milk or buttermilk on the stove in a small saucepan. In a large mixing bowl, place the butter, salt and sugar. When the dairy is bubbling around the edges and thoroughly hot, pour it over the butter/sugar. Set aside for the butter to melt and the mixture to cool (for the first time recently it did not melt the butter--if this happens, place in the microwave for 30 second increments).

In the meantime, stir the yeast into the lukewarm water. Set aside to get foamy.

When the butter mixture is cool enough to insert your finger into it comfortably, add the eggs and mix thoroughly. Then add the foamy yeast/water. Mix again. Add 2 cups of flour and beat thoroughly for 2 minutes. The dough with be lumpy at first, which is fine. Then finish adding the flour, 1 cup at a time and mixing to completely incorporate in between each cupful. The dough will begin to pull away from the sides of the bowl, but otherwise will remain quite moist and sticky. If you are not sure how much flour to start with, I recommend 11 cups--next time you can adjust to preference.

Cover the mixing bowl with a damp kitchen towel and set aside to rise. Every time the dough threatens to rise over the edges of the bowl, i.e., it has about doubled, punch it back down. About an hour before you want to serve the rolls, clean a large workspace and generously dust it with flour. Grab a handful of dough (it will be sticky), place it on the counter, generously dust the top with flour, and roll it out to about 1/4-inch thickness. Using a sharp knife, slice a pie wedge shaped piece out of it (you do NOT need to be particular about this) and roll it, starting at the wide edge, into a rustic butterhorn. Place it on a greased cookie sheet. How close you place the rolls is up to you. I like them to rise into one another, because I like the soft, fluffy middles the best. My sister would prefer they be spaced apart to get more crust. When you have filled a pan, cover it with a damp or floured towel (either will work) and set aside to rise until doubled, about 30 minutes.

20 minutes in, preheat an oven to 375 F. You can do one tray in the center, or 2 trays in top and bottom thirds, rotating halfway through. Bake for 17-22 minutes, until browned. Serve as hot as possible.

Overnight Cinnamon Rolls

Ray and the boys LOVE cinnamon rolls for breakfast. These rolls are great because you make them the night before, so all you have to do is bake them the morning of. The recipe, from Alton Brown, is fussy, but worth every step. If I am rushed for time or a little busy, I will throw all the ingredients in my bread machine and make the dough in there. They turn out fine either way. The rolls are rich and the icing is just that, not a frosting. The two are a perfect compliment.

Overnight Cinnamon Rolls

Recipe courtesy Alton Brown, 2006
Ingredients
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons, cooled

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350º F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190º F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Easy Dinner Rolls

These rolls have become a stand-by for me. They are easy to make and are a favorite with everyone. The dough is sinilar to a brioche with eggs, butter and sugar. The dough is made ahead, which is very convient. There is also no kneading This is a good recipe for someone who is afraid of baking with yeast.

Easy Dinner Rolls

1 cup warm water (105º F to 115º F)
2 packages active dry yeast or 5 teaspoons if using bulk
1/2 cup butter, melted (1 stick)
1/2 cup sugar
3 eggs
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour
melted butter (optional)

Combine yeast and warm water in a large bowl. (The water should be warm enough to stick your hand in and be comfortable). Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in sugar, butter, eggs and salt. Beat in flour 1 cup at a time until dough is too stiff to mix. Dough should be pulling from the edge of the bowl. Some flour may not be needed. Cover and refrigerate for 2 hours or up to 4 days.

Grease a 9x13 pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal pieces. Roll each piece into a smooth round ball. Place balls in even rows in the prepared pan. Cover and let dough balls rise until double in volume, about 1 hour.

Preheat oven to 375º F. Bake until rolls are golden brown, about 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.