Whew…a weekend of friends, food, bocce, kayaking, the routine capture and release of tiny crabs, and the joy of camping in the yard. The kids have now decided that they are going to live in the tent and their behaviour is reminiscent of squatters during the Occupy movement, except without the politics and for the fact that we make them shower regularly.
For brunch today we made a frittata, scrambled eggs (because some of the kids won’t eat frittata), toast (Cobs’ Chia Bread), fresh blueberries, and homemade cinnamon buns. I’d made an all-purpose dough, divided it into two, used half for dinner rolls two nights ago, and stashed the rest in the fridge until this morning, when we rolled it out into a large rectangle, brushed it with melted butter and sprinkled it with a mixture of cinnamon and brown sugar, rolled it up, cut it into 12 portions and inserted each into a greased muffin cup. I’d prepped the muffin cups with a mixture of butter, brown sugar and honey briefly warmed on the stovetop and put a spoonful into each cup. These baked at 400F within 15 minutes and I remembered to remove them from the muffin cups before they got too attached, as they do when they’re allowed to sit in there until cool.
All-Purpose Tender Refrigerator Dough
- 1/4 c. warm water
- 1 t. sugar
- 1 pkg quick yeast
- 1 c. milk
- 1/2 c. butter
- 1/3 c. sugar
- 1 t. salt
- 1 egg
- 4 1/2 c. all-purpose flour
In a small bowl put the warm water, 1 t. sugar (stir) and sprinkle in 1 pkg yeast and let sit while you assemble the other ingredients.
In a larger bowl or glass measuring cup put the butter, milk and 1/3 c. sugar and microwave for about 40 seconds to 1 minute or until warm but not hot and the butter is melted. Beat the egg into with the warm milk mixture. Add the yeast mixture to this.
Transfer to a large mixing bowl and add 2 cups of flour. Mix well and then add more flour until the dough is shaggy and kind of holding together. Turn out onto a floured countertop and knead for about 10 minutes. Only add as much flour as you need to keep it from sticking to the countertop and your hands.
Divide dough into two equal portions. Oil each portion lightly. Either put each into a large Ziploc bag and seal but not completely, and put into the fridge. Or if you are using one portion immediately oil it and put it into a large bowl, cover with waxed paper or plastic wrap and a clean tea towel and let proof 1-2 hours, then use as you like. I made dinner rolls: I proofed the dough, then punched it down and divided it into 12 equal portions, made balls of them and put them about 1 inch apart on a baking sheet lined with parchment paper. I proofed these again for another hour until they were clearly larger and puffier. I brushed them with some beaten egg mixed with water. These baked within 17 minutes at 400F, golden brown and super-soft inside. Mmmmm.
The only thing wrong was that I could only make 12 cinnamon buns with half the dough (it made 12 dinner rolls and 12 cinnamon buns) and we clearly needed at least double that amount because they were so yummy. This recipe is for vacation time because when I’m at home I use a bread maker to do the hard work of making the dough. However, I have found that I rather like the kneading process, it’s very soothing and we’re on vacation so we have time for things like kneading bread dough.
I made hamburger buns last week, they were amazing, and these buns are even better….it actually kind of sucks when I’m trying to reduce carbs. Not eliminate, but reduce. But it seems wrong to do anything but go nom nom nom when you get these buns hot out of the oven.