Submitted by ssor on February 12, 2011 - 9:01pm

Breakfast rolls

Made a milk and egg modified 68 % white flour dough with 5% sugar and 3% melted butter 2% salt. After the first rise I put the dough into a refrigerator over night. Today I dumped the cold dough out and on a well floured table rolled it to 1/8 inch thick. I dusted generously with cinnamon and sugar and rolled it into jelly roll shapes and cut it with dental floss. Baked at 350 for 20 minutes.

Submitted by gixxerrider21 on February 6, 2011 - 7:48am

Cinnamon Rolls


I have undertaken the BBA challenge for 2011 but I am not one to follow directions.  I am making the recipes in the order that they appeal to me or what I have a desire to bake.  This does however mean that I will be on my own during the challenge without a number of supporters.  My family decided they wanted some cinnamon rolls, so i pulled out the bba and went to work 

The recipe called for whole milk, powdered milk, or buttermilk, so I made my own buttermilk by adding about a tablespoon of fresh lemon juice to 1 and 1/4 cup 2% milk.  I creamed the sugar, salt and butter together, mixed the egg, lemon extract and added the flour, yeast, and warmed buttermilk.  I didn't have any almond extract so I just left it out.  The dough was a little wet so i worked in some extra flour and the dough became pliable and tacky. The dough was allowed to rise for a couple hours and then rolled out.  I coated dough with brown sugar and cinnamon then cut up a stick of butter and distributed it evenly throughout.  I rolled the dough and cut them about 1 and 3/4 inches apart.  The dough went for a final proof and then baked, I roughly time my baked goods and use color and temperature as my cues.  While the rolls baked I made a frosting out of powdered sugar, vanilla extract and warm milk.  

 

The rolls tasted even better than they look and I'm officially off my eating plan.

 

-M

Submitted by Brigid on January 4, 2008 - 1:18pm

Cinnamon Raisin Walnut Swirl Bread - BBA

Yesterday I made the Cinnamon Raisin Walnut Swirl Bread from Peter Reinharts The Bread Baker's Apprentice. I have to say, that was the best bread I have ever tasted. It was so packed with raisins and nuts! I'm definitily going to make this again. Both loaves were gone before the end of the night and my family still wanted more. I feel bad for my sister who only got 2 slices....I think I had 5!

 

Me, dividing the dough: