yeast Archives - The Midnight Baker

Caramel Pecan Rolls

Judith Hannemann — Sun, 17 Mar 2019 00:00:07 +0000

You won’t want to stop at just one of these caramel pecan rolls. Easy to make too!

Sunday Breakfast

Looking for something to serve for a Sunday breakfast or brunch?

These caramel pecan rolls may be just what you’re looking for. They’re a little different from the usual pancakes, waffles, eggs, etc. These go down really easy with the sweet tooths in the family. In fact, these go over very well even with folks who aren’t always hungering for sweets.

The dough is, of course, a “sweet dough.” However, it’s not as sweet as some by the same name since it has a minimum amount of sugar. The sugar shows up elsewhere and is not overpowering.

Unusual Ingredient

The dough contains what I consider to be a rather unusual ingredient–cornmeal.

I was intrigued when I found the original recipe on Taste of Home’s site. I’ve never seen cornmeal added to any sweet dough rolls I have ever made.

The first thing you have to do is cook the liquids and the cornmeal then let it cool down enough that it doesn’t kill the yeast. The cornmeal swells so you’ve got a polenta-like substance (which tastes very good by the way).

I did notice that the resulting rolls have a little more body to them than other rolls of this type. They’re soft but substantial, if that makes any sense. Also, the dough doesn’t rise like a balloon–so don’t expect it to do so. That’s a word to the wise. It will proof a little slower than usual. I did “proof” my yeast so I knew there was no problem there.

However, when I taste tested a roll, not only did it have a great flavor, but the actual bread part was nice and soft. It had a texture that is hard to describe. Substantial yet smooth and velvety.

Brown Sugar

I used dark brown sugar for the topping. If you use this variety, you will get a rich and full-bodied caramel flavor which will be, of course, darker.

You can use light brown and get great results too. Using dark brown sugar is just a personal preference of mine which I urge you to try. However, don’t go out and buy it special if you have only light brown on hand.

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The Recipe

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Caramel Pecan Rolls

You won’t want to stop at just one of these caramel pecan rolls. Easy to make too!

Prep Time2

Cook Time25

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: caramel pecan rolls

Servings: 12

Calories: 411kcal

Author: Judith Hannemann

Ingredients

1 cup milk
1/4 cup water
2 tbs cornmeal
1/4 cup sugar
1/4 cup unsalted butter
1 tsp salt
3 1/2 to 3/3/4 cups flour
1 packet yeast
1 egg

Topping

1 cup dark brown sugar
1/4 cup unsalted butter
1/4 cup milk
3/4 cup chopped pecans

Filling

1/4 cup butter melted
1/4 cup sugar
1 tsp cinnamon

US Customary - Metric

Instructions

In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into a greased 13x9-in. baking pan. Sprinkle with pecans; set aside.
Punch dough down. Roll into a 12x15-in. rectangle; brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from the long side; pinch seams and turn ends under. Cut roll into 12 slices. Place 12 slices, cut side down, in baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

Nutrition

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Amish White Bread

Judith Hannemann — Wed, 11 Dec 2013 00:00:00 +0000

Amish White Bread

It may be called Amish White Bread, but it tastes just like King’s Hawaiian Rolls! Very easy-to-make bread and inexpensive too.

I found this recipe years ago. When I first saw the recipe, I could not believe this would actually taste GOOD.

Why? The ingredients were so basic–nothing outlandish at all. Yeast, water and sugar. I thought this was something I’d end up throwing out, but I figured I’d try it anyway. It’s a VERY inexpensive bread to make and I wouldn’t be out much if it were a failure.

Amish White Bread–Sliced

Boy was I surprised. This was the BEST bread I’ve EVER eaten! It reminded me very much of my beloved King’s Hawaiian Rolls, because it was on the sweet side yet not sweet enough to be called a cake or sweet bread.

I made it this time the conventional way, but I always made this in my bread machine in the past. Excellent results either way. If you use a machine, follow your manufacturer’s suggestions for the order you add the ingredients, but basically all your liquid is added FIRST with the flour last and the yeast on top of the flour (I always made a tiny “crater” in the center of the flour to add the yeast).

Easy!

If you don’t like the obvious sweetness of the bread, reduce the sugar to 2 tbs and you’ll have a fine-tasting plain white bread.

Amish White Bread–Close Up of Crust

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Amish White Bread

It may be called Amish White Bread, but it tastes just like King’s Hawaiian Rolls! Very easy-to-make bread and inexpensive too.

Cook Time2 30

Total Time2 30

Course: breads

Cuisine: American

Keyword: Amish white bread, bread dough, bread recipe

Servings: 12 slices

Calories: 163kcal

Author: Judith Hannemann

Ingredients

1 cup warm water 110 degrees F
1/3 cup sugar
2 1/4 tsp active dry yeast or 2 tsp SAF yeast*
3/4 tsp salt
2 tbsp vegetable oil
3 cups flour all-purpose or bread (strong) flour are fine

US Customary - Metric

Instructions

In a large bowl, combine the warm water, the sugar and the yeast. Stir and let stand for about 10 minutes–this is “proofing” the yeast. If you get a bubbly foam on the top of the water, your yeast is active and you may proceed.
Add the salt and vegetable oil. Stir to combine.
Add the flour, one cup at a time until a soft dough forms. You may have to use more flour depending on weather conditions. For instance, today I needed close to 3 3/4 cups of all-purpose to get this right. The dough should be soft but NOT sticky.
Turn dough out on a floured surface and knead for about 5 minutes. If using a stand mixer with a dough hook, knead for about 3 minutes.
Pour some oil (about 1 tsp) in a large bowl and place the kneaded dough in that bowl, coating the bottom of the dough with the oil. Turn oil-side up and cover the bowl with a greased piece of plastic wrap.
Set the bowl in a warm draft-free place** and let rise until double in bulk–between 1-1 1/2 hours.
Punch dough down. Turn out on lightly floured surface and shape into a loaf–this is done by pressing the dough into a sort of rectangle then rolling up tightly from the smaller end. Seal edges and place in a 9 x 5-inch loaf pan that has been sprayed with non-stick spray. Cover with greased plastic wrap and place in a warm draft-free** place to rise until double in bulk–when loaf is about 1-inch higher than the side of the pan. This should take anywhere from 30 minutes to 1 hour depending on temperature/humidity conditions.
Heat oven to 350 degrees F. Bake in preheated oven 30 minutes.
Remove from pan and cool completely on a rack.

Notes

*SAF yeast is often called “Bread Machine Yeast” or “Instant Yeast.”

Video

Nutrition

**My house is drafty so how I raise bread dough is by turning on my oven and setting to 400, then after about 20 seconds, turning the oven OFF. I then put a bowl of hot water on the bottom rack and put the bowl or pan I am rising the dough in on the rack above.

Apply Butter Liberally!

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