What can I say … They are angel light even using white whole wheat flour. They are marvelous but then they had a fabulous breakfast filling, which included bacon. Maybe the rest of the filling ingredients weren’t traditional breakfast fare but they were great for our breakfast yesterday and today.
The part that I don’t get is the yield/serving size. This was my biggest mistake. I divided by 2 and only made half the recipe. I still got 19 rolls … ah, well, when I have guests, I’ll certainly make the full recipe and then bake a fresh batch the next two mornings. Because I always tend to want to share, I may make the full recipe when it’s just the two of us anyway and share parts of each baking.
BBB Wacky Rolls and NOT Cinnamon Rolls
Babe Kitchen of the Month: Karen of BakeMyDay
Serving Size: 21
Yield: 21 rolls
480 ml [2 cups] milk
120 ml [1/2 cup] butter
30 grams brown sugar (my modification)
2 – 2.5 teaspoon yeast
520 grams [4 cups] KA white whole wheat flour
45 grams ground flax seed
65 grams [1/2 cup] AP flour (extra, reserve to add later)
1/2 teaspoon heaping baking powder
1/2 teaspoon scant baking soda
1/2 tablespoon salt
melted butter
190 gr [1 cup] sugar, I omitted
1. Oven: 375F / 190 C
2. Room temperature milk, butter, brown sugar and yeast in a bowl.
Add 4 cups of white whole wheat flour. Stir until combined, cover and let rise for 45 minutes.
3. Next, remove the cover and ADD baking powder, baking soda, salt and the remaining 1.2 cup of flour. Stir thoroughly to combine.
Oops! I already did that in step one ~ why read when you can breeze along …
4. Roll out the dough in a rectangle or refrigerate for at least an hour or up to 3 days. (Probably need to keep an eye out for overflowing dough, so punch down if it rises to the top). Relatively slack dough so it probably is easier to work with when chilled!
I did chill my dough BUT the best thing I see here is: Make all the recipe, DO NOT divide by 2. Mix entire recipe; bake half one day and the other half a day or 2 later! Joy in the morning!
5. Proceed as you will with any other rolls you make; roll dough into a large rectangle on a floured surface. My first batch were thicker than the second day with colder dough. I liked both.
6. To make the filling, use your imagination… go sweet, go savoury, go wacky. Make it yours and make it good!
OK Karen:
butternut squash roasted tiny cubes
bacon chopped
apple chopped
spinach fine chopped
garlic fine chopped
walnuts, roasted and chopped
(pecans didn’t make it; I think cranberries would be marvelous; happily even though I worried I was adding too many different things, this was a great combo!)
7. Start rolling, I always start with the long side closest to me and roll away from my body. You could do it the other way round, I am easy like that! Just keep a tight roll.
I think I roll about the same as Karen but I need to work on a slightly tighter roll.
Once you have your roll, pinch the seam and roll it once over so the seam is on the bottom. Slice into 1.1/2 inch thick slices. Cover and set aside to rise for at least 20-45 minutes before baking. 15 minutes worked for me both times.
8. Bake fo 15-18 minutes in a preheated oven (375F/190C)
White whole wheat flour required 24 to 26 minutes.
And so we have Breakfast Rolls. NO cinnamon, NEW tradition!
9. Make these rolls all your own. Cook with what you like to eat and you should be able to create a lovely high and light roll you can enjoy for breakfast, lunch and dinner. Just remember: NO CINNAMON.
What Karen ask was why the leavening? Why not use just yeast, or only the other two?
So yes, you need to use all three in this recipe!
You will probably want to see what Elizabeth who did extensive research on the results with the three rising agents (yeast, baking powder, baking soda) had to say. I’ll try to link to her page as soon as she posts.
My take on these rolls is all three rising agents aren’t used in Angel Rolls for nothing. These rise like there is no tomorrow or no top to your bowl unless you use a really big bowl. The dough is beautiful, light and supple.
I so wanted this egg to be runny … but it stood still
10. Proof positive once again: ” Bread just wants to be bread. ” Wisdom from Babe Elizabeth.
Notes:
The original recipe starts with heating milk/oil/sugar to just below a boil and let this cool. Karen didn’t do that and neither did I. Also, the recipe tells you to sprinkle on the yeast and let it sit for a minute to bloom. I never do that… didn’t do it this time and neither did Karen.
Basically this recipe follows the rules for making rolls, as in: make the dough, bulk rise. Roll out in a rectangle, add filling of your choice, roll up from the long side and cut into slices. Proof and bake in a moderate oven.
Now the difference lies in the leavening combo and that comes to show in the rising method.
I do love cinnamon rolls and these would make excellent cinnamon rolls but to NOT make them cinnamon rolls presents an excellent opportunity and I definitely think you should join us on this one.
Join us as a Bread Baking Buddy. Karen is our host this month. Bake these “Not-a-cinnamon-roll rolls” according to the recipe on Karen’s site and post it on your blog before the 30th of this month. Please make sure you mention BBB April 2016 in the subject line and link to this BBB post in your own blog post. If you don’t have a blog do not hesitate to bake and email me at bakemyday at gmail dot com with your name, a 500px wide image of your bread and the link to your BBB post. I will then send you a BBB badge for this bread that you can then add to your post on your blog. The round up can be expected around the 2nd of May.
MyKitchenInHalfCups 