Thursday, November 27, 2014
The second part of my Thanksgiving Day work. Actually, third. Yesterday we spent all day making potato and cheese pierogies (pirohi) from scratch. No, I'm not, but yes, my sibling are both the grandchildren of Ukrainians. I grew up with them, we have pierogies at holiday meals or I guilt trip my mother for 40 days and 40 nights. The end.
Anyway, this is great, and works on plain rolls, or The Family Cinnamon Rolls.
1 stick salted sweet cream butter, room temp
1/2 cup + 2 Tbsp. confectioners sugar
3 tsp. cinnamon
Depending on the brand of butter, cinnamon and sugar should be adjusted. I recommend spooning it in and taste testing here and there.
Beat the butter smooth. Then add sugar, a bit at a time, because using a beater you'll end up with a sugary cloud of doom if you don't. Add cinnamon to taste. Whip it good. Spoon into container, and you can refrigerate.
Ahh, thanksgiving day, and since people want to know my recipe, I'm just gonna toss it here.
This is in no way clean, paleo, or healthy, but dangitall, it's Thanksgiving and I did say with some cheats.
1 cup 2% milk
1/4 cup white sugar
1 tsp kosher salt
1/4 cup margarine
1/2 cup warm water
2 pkgs or 4 1/2 tsp. yeast
2 beaten eggs, large
About 5 1/4 cup all purpose, unbleached flour
1 stick margarine
2 1/4 cups sugar
4 1/2 tsp cinnamon (I usually make a double batch, annnnnnd I totally add more cinnamon)
1 stick butter, melted
- Clean, dry, and lightly flour your table. If it's cold out, preheat your oven to 200F and turn up the heat. Yeast needs warm places to do its job properly.
- In a small pot, scald the milk. Then stir in sugar, salt, and 1/4 cup margarine until melted. If you're reallly anti margarine, when I make a half or 1/4 batch, I use coconut oil,
- Heat a bowl up so it's warm. Measure in warm water, and sprinkle your yeast ever so gently into it. Sprinkle a little sugar in to make them happy. Let it foam.
- While the yeast gets foamy, beat your egg, and measure out 2 cups of flour.
- Stir the yeast.
- Once the milk mix has cooled to luke warm, stir the yeast. Add the egg to the yeast, and then slowly mix in the milk mixture. It will get thick.
- Mix in 2 cups of flour and beat until smooth. If you're going the margarine substitution, now is the time to add a tsp. of butter flavoring.
- This is where it gets tricky. About 1/2 a cup at a time, add more flour until you get a soft dough. It should just pull away from the sides. This time it took about 2 more cups.
- Toss your doughy mess on your floured table. Clean and dry your bowl, and grease lightly with whatever you like. Generally, I use butter.
- Now, go knead your dough, adding flour as needed, until smooth and elastic. Toss it in the bowl.
- Cover, and let rise until doubled. Generally, about an hour, but I've had it take longer or less.
- Roll that ball of goodness out on your again, lightly floured table, and punch it like Tim Curry in a clown costume.
- Separate it into 3 equal balls.
- Ross each ball approx. 14X9 inches. I do them one at a time.
- Brush with melted margarine (or butter) and then generously sprinkle with the sugar and cinnamon mix.
- Roll, seal the ends, and cut into about 9 pieces. Dental floss works wonderfully for this. Just place the floss under the roll where you want to cut, and pull it together like you're going to tie it up. You're welcome.
- Place rolls on greased or parchment papered cookie sheet.
- Cover, and rise until doubled again. Generally, close to another hour.
- Bring oven to 350F.
- Baste with butter for that shiny goodness.
- Bake 15-20 minutes until lightly golden. You might be tempted to let them cool on sheets, but don't. Carefully remove them to cool on parchment paper over newspaper, or you'll be trimming cinnamon butter candy from the beasts.
- Once cool, pack away with a few slices of bread. Serve as is, or with my Cinnamon Butter recipe.
The whole process, from start to finish, takes about 3-4 hours.