Bread Archives - Page 40 of 46 - Garden Seeds and Honey Bees

I found this recipe at Butterwithasideofbread and Jamiecooksitup. I made it into rolls for my French Dip Sandwiches.

(You can see French Dip Sandwiches Crock Pot Style Here.

French Bread Rolls/Rolls for French Dip

Yeast

Using a measuring cup add the following and set aside until bubbly.

*1/3 cup warm Water, 102* F.-105*F.
*1 tablespoon Yeast
*Pinch of Sugar, food for the yeast

In mixing bowl:

*2 tablespoons Butter Flavored Crisco
*2 tablespoons Sugar
*1/2 tablespoon Sea Salt
*1 cup Boiling Water

Stir until Shortening is melted, then add:

*1 cup Cold Water, to cool the above
*2 cups Bread Flour, to coat shortening before adding Yeast

Mix until smooth in texture, and then add:

*2-3 more or less cups of Bread Flour

**1 Egg, for basting/egg wash

Directions:

In a stand mixer on medium speed, with a dough hook, follow and add the above ingredients (except the egg) and mix for 8-10 minutes or knead by hand until smooth but still has a slightly sticky texture.

Cover Kneaded Bread with slightly damp cloth or plastic wrap and let raise 1 hour. Then divide and roll out dough into rectangular shape (mine were more round but rectangular shape would be better) and cut into 6-8 large rolls. (Mine weighed around 6.5 ounces)

Press or roll out each individual roll into a rectangle shape and fold twice length wise into the center of the dough and fold again twice open ends into the center. See pictures below.

Place each roll on a greased Baking Sheet Pan. (I used a Pizza Pan I had with holes in the bottom for a crisper crust.)

Then cut three slits/cuts on the top of each roll.

**Now, in a small bowl, whisk **1 Egg in a bowl to make an egg wash and baste or brush the egg wash on each roll.

Pre-heat oven to 170*F and put rolls in the oven for 12 minutes for proofing and then raise the oven temperature to 400*F. (Rolls remain the oven the whole time of proofing and baking.) and bake another 10-12 minutes. Then turn down the temperature in the oven to 350* and bake another 5-8 minutes. The internal temperature of bread/roll is 190*F. when it is done.

Remove rolls from oven and allow to cool before slicing. See the link for making the meat for French dip Sandwiches.

You can all so Freeze the rolls after baking and letting them cool. I like to double bag the rolls/bread in a bread plastic bag and then in a resealable freezer gallon size bag.

Enjoy!

Lindy

Cinnamon Sweet Rolls

Ingredients and Instructions

In glass bowl:

*1/2 cup warm Water
*1 1/2 tablespoons Yeast
*1/4 teaspoon sugar

Let sit until foamy.

Combine the following in stand mixer:

*3/4 cup milk, I like to use reconstituted dry milk
*1/2 cup Butter Flavored Shortening
*1/2 cup Sugar
*2 Eggs
*1 teaspoon Salt
*2 cups White Wheat Flour

Mix on medium low-speed until combined, then add to the foamy yeast mixture.

Slowly add:

*2 and 3/4 cups All-purpose Flour, add more as needed

Mix again 8-10 minutes until a slightly sticky ball of dough or you can mix and knead bread dough by hand.

When you are finished mixing / kneading the bread, cover with a damp cloth and let rise 1 and 1/2 hours or until doubled in size. Roll out dough and spread the shortening/butter over rolled out dough and sprinkle with Sugar and Cinnamon.

Cinnamon Sugar Mixture:

*1/2 cup Brown Sugar, optional for extra sweetness

*1/3 cup Sugar

*1 to 2 tablespoons Cinnamon

*5 tablespoons Butter

*1/4 cup Butter flavored Crisco (Shortening)

Spread butter and Shortening on rolled out dough and sprinkle with brown sugar, sugar and cinnamon. Start making cinnamon roll “log”, by rolling up one of the longer sides of the rolled out dough, rolling and tucking the dough towards the opposite long side of the rolled out dough making “cinnamon roll log”.

Cut each cinnamon roll with dental floss or knife, about an inch for each roll. Place cut rolls on a half baking sheet and let rise until double in size or about 35 minutes. Note: You can place rolls in a warm spot like by a sunny window and cover rolls with a flour sack dish towel.

Pre-heated oven to 350* F. and bake Cinnamon Sweet Rolls 20-23 minutes at 350* F.

Makes about 20 Cinnamon Sweet Rolls.

Remove from oven and let cool and top with the following Glaze /Frosting.

Glaze /Frosting

In Bowl Mix:

*2 tablespoons melted Butter
*1 Cup Powdered Sugar
*2-3 tablespoons Milk or Water add more or less as needed
*1 teaspoon Vanilla
*pinch of Salt

Mix until slightly runny and drizzle over Cinnamon Sweet Rolls. If you really like a lot of frosting then double Glaze/Frosting recipe.

Also see Marmalade Sweet Rolls

Making Bread