GRE 2009 #13

[baronessekat]

from: http://www.thatsmyhome.com/bakery/pastries/apple-cider-cinnamon-rolls.htm

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
1/2 cup warm water (about 110 degrees)
2 cups warm apple cider (about 110 degrees)
1/2 cup brown sugar, firmly packed
2 teaspoons salt
2 cups tart apples, finely chopped, pared, and cored
1 teaspoon cinnamon
6 1/2 to 7 1/2 cups unbleached flour
Glaze: 1 large egg beaten with 1 tablespoon cold water

In a large bowl, stir yeast into water to soften. Add cider, sugar, salt, apples, cinnamon, and 3 cups flour. Beat vigorously for two minutes.

Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface and divide into 108 pieces. Shape each piece into a ball. Place three balls together to form a triangle. Pinch the balls together from the bottom. Pick them up, turn them over and circle them with your thumb and index finger squeezing them together slightly so they will easily fit into a well-greased muffin pan. Cover with a towel and let rise until almost doubled, about 45 minutes.

About 10 minutes before baking, preheat oven to 400 degrees.

Just before baking, brush the tops of the rolls with the glaze.

Bake for 15 minutes, or until the internal temperature of the loaf reaches 190 degrees.

Immediately remove bread from pans and cool on a rack.

Notes>

I halved this recipe and I'm glad I did. I have learned that except for a few things, my track record with yeast breads still stands as - SUCK

They came out burnt on the outside from the "well greased" part and the insides were still doughy.

The flavor was nice though. I'm rather bummed as I was looking forward to hot rolls for breakfast this morning.

If anyone tries this, let me know how it worked for you. I think I just need to stick to either the artisan bread or my bread machine.

Comments

[colleenmarie76.livejournal.com]

I've learned that bread making is an art form. I can make homemade naan like nobody's business, but the other kinds of yeast bread are still difficult for me. I might try this recipe, but without the apples as I don't like cooked apples to be honest.

Thanks for posting :)

[baronessekat.livejournal.com]

please let me know if you do and how it turns out.

I may try it out again but make it as a loaf rather than rolls. Or if I do rolls, more of a dinner roll style (lots of balls in a pan rather than in muffin tins)

[damedini.livejournal.com]

400 is too hot for muffin-size items. It's fine for a loaf of bread, but I'd back the temp down to 350 next time. Or even 325 if it's a dark-colored (nonstick) pan. Then just extend the baking time.