Orange Breakfast Rolls – The Secret Recipe Club

It’s that time of the month again for The Secret Recipe Club! I was so excited when I opened my email l an saw my assignment this month – The Heritage Cook! Jane has been part of the SRC since the beginning and I’ve seen so many great recipes that she’s shared and so many that have been featured. Jane features traditional and new recipes and since she’s been gluten-free for several years, she has a large amount of GF recipes. I had a hard time narrowing down a recipe and polled my friends on Facebook. It was a tight race between her recipe for baked buffalo chicken wraps, italian hot artichoke dip and orange breakfast rolls with orange frosting glaze. I polled my family and the breakfast rolls won out!

The recipe made a good amount of rolls so I ended up sending them to work with my husband, because I would have eaten them all before he got home from work that day. They’re not overly sweet and have the perfect amount of orange flavor. While these rolls took some time to make, it’s definitely worth it!

Orange Breakfast Roll | Join Us, Pull up a Chair

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Overnight Cinnamon Rolls with Cream Cheese Frosting

So…I had originally planned to blog about these cinnamon rolls right after Christmas, but things got CRAZY! We adopted a puppy the Monday after Christmas and then it was our turn to get the sick bug. Knock on wood, I was spared, but everyone else was hit with a little something. We’re getting back on track and I thought it was finally time to share our new tradition for Christmas morning.

Before this past year, we would just have cereal or something light for breakfast before heading out to spend the rest of the day with our families. I felt like we needed to do something for just the four of us and making breakfast where we can just hang out in the kitchen and be together…our little family. It ended up being a perfect morning and going forward, I’ll be making the dough on Christmas eve with Madeline and finishing them up while we’re opening gifts the next morning.

What I loved about this recipe is that rolls are not super sweet, but adding the cream cheese frosting makes them perfect.

Overnight Cinnamon Rolls | Join Us, Pull up a Chair

Dough:
1 packet active dry yeast
2 Tbsp warm water
1 cup milk, warmed
1/4 cup sugar
1 egg, beaten
3 1/2 cups flour
1/4 tsp salt
6 Tbsp melted butter

Filling:
1 stick unsalted butter, softened at room temperature
1/3 cup sugar
3 Tbsp ground cinnamon

Frosting:
4 Tbsp unsalted butter, softened at room temperature
8 ozs cream cheese, softened at room temperature
2 cups powdered sugar
1/4 cup heavy whipping cream

In the bowl of a stand mixture, combine the yeast and warm water. Add in the warm milk and stir in the sugar and egg. Add two cups of flour and the 1/4 teaspoon of salt. Mix using a dough hook until the batter comes together. Slowly pour in the melted butter. It should be cooled slightly. Add in the remaining 1 1/2 cup of flour and mix. The dough will be sticky to start and gradually will start to pull away from the sides of the bowl and form a ball. Add more flour until it no longer sticks to the bowl or your fingers. Cover and let rise for 1 1/2 to 2 hours.

Remove the dough from the bowl and using a rolling pan and a little additional flour, roll the dough until it is 1/4 inch thick and into a rectangle about 12 by 18 inches. Softly spread the softened stick of butter over the dough and then sprinkle the sugar and cinnamon. Starting at the long edge of the dough, begin to roll it into a log. Cut the dough using a serrated knife in half. Cut each half into half again and then each quarter into three equal pieces.

Arrange the rolls spiral side up into a greased 9×13 baking dish. Cover with plastic wrap and place into the refrigerator overnight.

In the morning, remove the rolls from the fridge and allow to come to room temperature. I cheated and used the proof feature on my oven to speed up the process. Preheat oven to 350 degrees. Bake for 25 minutes or until the tops of the rolls are golden brown.

To make the frosting, cream together the butter and sugar using a hand mixer until smooth. On low-speed, gradually add in the powdered sugar until combined. Add in the heavy cream and mix on medium high-speed until the frosting is at your desired consistency. Serve the rolls warm with a smear of frosting.

cinnrolls2

 

Source: Lovely Little Kitchen

Mini Pretzel Dogs – The Secret Recipe Club

I always love when it’s reveal day for The Secret Recipe Club! It’s so fun to go through all the other recipes and find out who had you. This month, my assignment was Rebekah of Family, Food and Fun. I was Rebekah’s assignment in February! I looked through so many of Rebekah’s recipes and had a hard time selecting one…it’s that always the problem with SRC!? I finally settled on a recipe for mini pretzel dogs!

I haven’t made pretzels in so long, so I knew it was able time. This was a great recipe to make for dinner, plus I had leftovers and they’re great to heat up for an after-school snack for Madeline. I knew these would be time consuming to make and with our crazy schedule lately, I knew I would have to make these on the weekend. The pretzels were the perfect texture and were even better dipped in spicy brown mustard..YUM!

1 1/2 cups warm water
1 Tbsp sugar
1 packet active dry yeast
4 1/2 cups flour
2 tsp salt
2 Tbsp butter, melted and cooled
8 hot dogs, cut in half
In the bowl of stand mixer, combine the water and sugar. Sprinkle the packet of yeast on tops of the water and allow to feed for 5 minutes. You’ll begin to smell the yeast and see a foam starting to form. Once the yeast is frothy, add the flour, salt and melted butter. Knead using a dough hook on low speed until combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl and lightly coat the bowl with oil. Add the dough back into the oiled bowl, sprinkle with flour and cover with plastic wrap to rise in a warm place. 
When the dough has doubled in size (about an hour), line two baking sheets with parchment paper and lightly brush the paper will oil to keep the pretzels from sticking, Place the oven racks in the center and top third and preheat oven to 425 degrees. Lightly beat an egg in a small bowl and set aside. 
In a large stock pot, combine 10 cups of water with 2/3 cup baking soda and bring to a boil. As the water comes to a boil, remove the dough from the bowl onto on a clean work surface. Divide the dough into 16 pieces. Roll each piece of dough until its a foot long. Wrap the dough around the hot dog and seal the ends.  
Once the salted water is boiling, gently place the pretzel dogs into the water. Boil for 30 seconds and then remove with a slotted spoon and place on the prepared baking sheets. Brush the tops of the boiled pretzels with the beaten egg and then season with salt, pepper or other spices. 
Bake for 12 to 14 minutes or until the pretzels are golden brown. Transfer to a cooling rack for a few minutes and serve warm. 

Honey Wheat Bread – The Secret Recipe Club

The Secret Recipe Club is back! My group had a break in January and while it was nice, it wasn’t good for my blogging. I’ve really slacked when it comes to making new recipes lately. Being stuck in the house because of cold and snowstorm after snowstorm, drives my motivation level down, down, down. This week I’m going to get back to making new recipes and working out. It’s all or nothing!

This month my assignment was Jen’s Journey. I loved looking through Jen’s blog and reading about everything that she has overcome over the years. I spent several hours reading and searching for my recipe. I haven’t made bread lately and with the cold weather, I knew it would be perfect timing since I was also making soup (recipe to come later this week). Who doesn’t love soup and bread on a snowy, winter day?
This recipe makes two loaves of bread but it was perfect to freeze one and enjoy the other right away. I loved the texture of this bread and it was a heavier bread that I usually make, but it was perfect addition to soup. Thanks Jen for getting me back in the kitchen, making bread and experimenting with the proof feature on my new oven!
2 packages regular active dry yeast
1/4 cup warm water (105-115 degrees F)
1/2 cup honey
1/4 cup butter, softened at room temperature
3 tsp salt
2 1/2 cups very warm water (120-130 degrees F)
4 1/2 cups whole wheat flour
2 3/4 to 3 3/4 cups ap flour
Dissolve yeast in the 1/4 cup of warm water in a large bowl of a stand mixer. Once dissolved, add in the honey, softened butter, salt, 2 1/2 cups water and 3 cups of whole wheat flour. Using a dough hook, combine on low for one minute. Once combined, beat on medium speed for 2 more minutes and then add in the remaining 1 1/2 cups of whole wheat flour and mix until combined. 
Starting with 2 3/4 cups of the all-purpose flour, combine with the whole wheat dough until the dough starts to pull away from the sides of the bowl. Add in another 1/2 cup of flour and continue kneading the dough until the dough is smooth. 
In a greased bowl, turn the dough around the bowl to cover all sides. Cover and let rise in a warm place for approximately 40 minutes or until it’s doubled in size. When the dough has doubled in sized, grease two 9×5 inch loaf pans with non-stick cooking spray. Gently punch the dough to deflate the dough and divide into two equal pieces. Shape the dough into loaves and place into the greased pans. Cover and allow to rise for another 40 minutes or until the dough has doubled in size. 
Preheat oven to 375 degrees. Bake for 30 minutes and then reduce the temperature to 350 degrees and bake for another 10 to 15 minutes. Remove the bread from the pan immediately and place on a cooling rack. Allow to cool completely and then slice, butter and dig in!