Goth Panda

March 25, 2013

Little Sally Lunns

Sally Lunn's Tea Shop

I visited the official Sally Lunn tea shop in Bath when we went to England. The buns they serve there are flat and fluffy, a little bigger than a standard hamburger roll. They were served with jam and clotted cream, and they were delicious.

Sally Lunn Bun

These buns are a little different, since they are baked in a muffin tin. They are slightly sweet, but not sweet enough to make jelly superfluous. King Arthur Flour suggests having them for breakfast, brunch, or afternoon tea. We ate them throughout the day yesterday, without butter and jelly even, and they were delicious.

The recipe is very easy and doesn’t take long. I opted to add vanilla instead of lemon, but I’d like to try the lemon option. I didn’t have the yeast formulated for sweet dough, but I let the dough rise longer and didn’t have any trouble with it.

The only problem I had was that the recipe only made 12 buns, instead of 24. I weighed the dough out to the recommended 70 g and everything. The buns were almost too big for the muffin cups, so I wonder if halving the weight and making them 35 g would be the right way to go in the future.

Little Sally Lunns

Adapted from King Arthur Flour

1 cup (8 oz) whole milk
6 tbsp (3 oz) butter
1/4 cup (1.75 oz) sugar
1/8 tsp lemon oil or 1 tbsp grated lemon rind (zest); or 2 tsp vanilla
1 1/2 tsp salt
3 1/2 cups (14.75 oz) King Arthur Unbleached All-Purpose Flour
2 large eggs
1 tbsp instant yeast

Directions
1) Combine the milk, butter, and sugar in a saucepan and heat to lukewarm, stirring to melt the butter. Pour the mixture into a mixing bowl, and let it cool until it’s below 120°F, about 15 minutes.

2) Add the lemon or vanilla, salt, 2 cups of the flour, the eggs, and yeast.

3) Beat the mixture on medium speed for about 3 minutes.

4) Add the remaining flour to the mixture and beat for about 3 minutes, until it becomes a soft, cohesive dough.

5) Cover the dough and allow it to rise for 45 to 60 minutes, or until almost doubled in bulk.

6) Lightly grease the cups of two standard muffin pans (24 cups total). [My note – as I said above, I only needed one pan.]

7) Divide the dough among the cups of the muffin pans. If you have a scale, fill each cup with about 70g (2 3/8 ounces) dough; the cups will be a bit more than half full. [My note – I might use less than 70g of dough per roll next time, to try to get more rolls.]

8) Cover the pans, and let the rolls rise for 45 to 60 minutes, until they’re puffy. Towards the end of the rising time, preheat the oven to 350°F.

9) Bake the rolls until they’re golden brown and an instant-read thermometer inserted into the center of one reads at least 190°F, about 15 minutes.

10) Remove the rolls from the oven, and turn them out of the pan onto a rack. Wrap completely cooled rolls airtight, and store at room temperature for several days; freeze for longer storage.

December 17, 2012

Ciabatta Rolls

I have made these rolls many times since I first tried them over the summer. I was looking for something just like this – a flat roll for sandwiches and burgers – and this recipe is fantastic.

You have to start it the night before.

Starter

Dough Risen

Unlike other ciabatta dough I have worked with, this dough is not too sticky. It tends to stick to itself more than to your hands, which makes it much easier to divide and fold the rolls into the right shape.

Ciabatta Rolls

You dimple the dough slightly .

Dimpled

And then bake them.

Ciabatta Rolls

Ciabatta Rolls

from King Arthur Flour

Starter

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) cool water
1/16 teaspoon instant yeast

Dough

all of the starter (from above)
2 teaspoons instant yeast
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons salt
2 tablespoons (1/2 ounce) Baker’s Special Dry Milk or nonfat dry milk
2/3 cup (5 3/8 ounces) lukewarm water
3 tablespoons (1 1/4 ounces) olive oil

Directions

To make the starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly.

Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic.

Transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours, deflating it midway through.

Lightly grease your work surface, and two half-sheet baking pans (18″ x 13″) or similar large baking sheets. Grease your hands, as well.

Turn the dough out of the bowl onto a lightly greased work surface.

Divide the dough into 12 pieces, about 80g (2 1/4 ounces) each. Round each into a ball. Gently stretch the balls into flattened disks, about 3 1/2″ wide.

Transfer the rolls to the baking sheets, leaving about 3″ between them.

Lightly cover the rolls with heavily oiled plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they’re showing some signs of puffiness. Towards the end of the rising time, preheat the oven to 425°F.

Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets.

Immediately place the rolls into the oven. Bake them until they’re golden brown, about 18 to 20 minutes. Remove them from the oven, and cool on a rack.

Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature.

Yield: 12 rolls

I like to use these as alternatives to English Muffins for mini pizzas. Just slice them up, brush with olive oil, add sauce, cheese, and toppings, and bake for 10 or 15 minutes at 400 degrees. These ones below have sun-dried tomatoes added.

Ciabatta Rolls Sliced

Mini Pizzas

Mini Pizzas

April 11, 2011

Cheese & Onion Swirls

Cheese & Onion Swirls

I think I bookmarked these rolls to make when I first saw them on the King Arthur Flour website. Nothing appeals to me so much as cheese and onions combined into roll form. And I already had some of the specialty items required, namely the Pizza Seasoning and Vermont cheese powder. I also had almost a full container of minced onions leftover from topping bagels. So I set out to make some swirls.

Cheese & Onion Swirls

Both the filling and the dough were pretty easy to make. I rolled out the dough, spread in the filling, and rolled it into a log, similar to making cinnamon rolls. Then I cut the dough into 12 pieces with a pizza wheel. The rolls initially looked kind of deformed, but they filled out after the second rise.

Cheese & Onion Swirls

Then I topped them with a little bit of mozzarella cheese and baked them.

Cheese & Onion Swirls

Cheese & Onion Swirls

Cheese & Onion Swirls

These turned out very attractive and tasty. They were almost too strongly flavored for me, and I didn’t even use all of the minced onions. But that being said, I did eat a bunch of them, usually with a bowl of soup to accompany them, but sometimes just as a snack all by themselves.

Cheese & Onion Swirls

From King Arthur Flour

Yield: 12 rolls

Filling
1/3 c (2 oz) dried minced onions
1/3 c (2-5/8 oz) hot water
1 tbsp Pizza Seasoning
1/2 c (2-1/4 oz) Vermont cheese powder
1 tbsp (1/2 oz) soft butter

Dough
1 large egg
3/4 c (6 oz) warm water
2 tsp instant yeast
3 tbsp (1 1/2 oz) soft butter
1 1/2 tsp salt
3 c (12 3/4 oz) King Arthur Unbleached All-Purpose Flour
1/4 c (1 oz) Baker’s Special Dry Milk
2 to 3 tablespoons shredded mozzarella or Parmesan cheese

Directions
To make the filling: Soak the minced onions in 1/3 cup hot water while making the dough. Stir in the Pizza Seasoning, cheese powder, and butter just before you’re ready to shape the dough.

To make the dough: Whisk together the egg and warm water.

Add the yeast, butter, salt, flour, and dry milk. Stir to combine, then knead the dough until it’s smooth and elastic, 5 to 10 minutes.

Place the dough in a lightly greased bowl or dough doubler, turning to coat all sides; cover it with lightly greased plastic wrap or a lid, and let the dough rise until it’s doubled in bulk, about 2 hours.

Turn the dough out onto a lightly greased work surface or silicone rolling mat.

Pat, then roll the dough into an 18″ x 10″ rectangle.

Spread with the onion mixture, leaving 1″ free of filling along the long edge farthest from you.

Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed.

Cut the log into 12 slices.

Place the rolls on a greased pizza pan or baking sheet, leaving about 1″ between them. Cover and allow to rise for about 1 hour, or until puffy. Sprinkle with additional cheese, if desired. Towards the
end of the rising time, preheat the oven to 350°F.

Bake the rolls for 22 to 26 minutes, or until golden brown. Remove them from the oven, and cool on a rack.

February 9, 2011

Vegetarian Sloppy Joes and Hoagie Rolls

Vegetarian Sloppy Joes

One of the new things I have decided to do with Goth Panda is a series on quick, vegetarian weeknight dinners. I have a bunch of recipes I make frequently that are good enough to share. This will maybe provide an answer to the question I still frequently get asked: “But what do you eat?”

This vegetarian sloppy joe recipe was originally from Rachael Ray, but I have modified it to make it a little beanier and saucier, and a little less spicy. Feel free to add more spices, or to top it will hot sauce for more kick. I don’t think I have ever finished it in 30 minutes or less, but it doesn’t take any longer than 45. The chopping of the vegetables is the most time consuming for me. After that, there is not much more work to be done.

You could probably substitute cooked lentils for the black beans here, although I haven’t tried it yet. That might solve the problem of actually being able to eat it as a sandwich, since the filling tends to fall out. I usually eat them open-faced, with a fork.

RR suggests you top them with pickles and cilantro. I have never heard of pickles on top of sloppy joes, but I tried it on this recipes, and I actually like it. I do not add cilantro, though. Cilantro and I are not friends.

Hoagie Roll

The one thing I do in advance that makes this recipe not so weeknight friendly is make my own sandwich rolls. These are Peter Reinhart’s Official Hoagie Rolls, and I usually bake up a batch the weekend before I plan to make these. Then I freeze them until the night before.

Vegetarian Sloppy Joes

adapted from Rachael Ray

2 tbsp canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
2 (15.5-ounce) can black beans. drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt and several twists of freshly-ground pepper
1 (15-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
1 rounded tablespoon brown sugar
1 tablespoon vegetarian Worcestershire sauce or vinegar, any kind
1 lime
4-5 crusty rolls

Heat the oil in a skillet over medium-high heat. To the hot oil. add the jalapenos, bell pepper, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, chili powder, and coriander and season to taste with salt and pepper. Stir in the tomatoes, tomato sauce, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top.

Serves 4-5

Hoagie and Cheesesteak Rolls

hardly adapted from Peter Reinhart’s Artisan Breads Everyday
Makes 10 seven-inch rolls or 5 foot-long rolls

5-1/3 cups (24 oz / 680 g) unbleached bread flour
2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
1 tablespoon (0.5 oz / 14 g) sugar
1-1/2 teaspoons (0.5 oz /14 g) barley malt syrup or 3/4 teaspoon (0.17 oz / 5 g) diastatic malt powder (optional)
1 egg (1.75 oz / 50 g)
3 tablespoons (1.5 oz/ 43 g) vegetable oil
1 cup (8 oz / 227 g) lukewarm water (about 95 degrees F or 35 degrees C)
1/2 c plus 2 tablespoons (5 oz / 142 g) lukewarm milk, any kind (about 95 degrees F or 35 degrees C)
2-1/4 teaspoons (0.25 oz / 7 g) instant yeast

Do Ahead
In a mixing bowl, whisk the flour, salt, and sugar together. If you are using diastatic malt powder, add it here. In a separate bowl, whisk the malt syrup (if using), egg, and oil together. Separately, combine the water and milk, then whisk in the instant yeast until it is dissolved.

Add the oil mixture and the water mixture to the dry ingredients. Using the dough hook, mix on the lowest speed (or continue mixing by hand) for four minutes to form a coarse ball of dough. Let the dough rest for five minutes.

Mix for two minutes more on medium-low speed or by hand, adjusting with flour or water as needed to form a smooth, tacky, but not sticky dough.

Transfer the dough to a lightly floured work surface and knead for one minute, working in flour or water as needed. Form the dough into a ball.

Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap, then immediately put it in the refrigerator overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)

ON BAKING DAY
Remove the dough from the refrigerator about 2 hours before you plan to bake and transfer it to a lightly floured work surface. Divide the cold dough into 4-ounce (113 g) pieces for 7-inch rolls or 8-(227 g) pieces for foot-long rolls. Flatten each piece of dough with your
hand, then form it into a 4-inch torpedo shape, or a 7-inch torpedo shape for foot-long rolls, like a batard. Let each piece of dough rest as you move on to the other pieces. When you return to the first torpedo, gently roll it back and forth to extend it out to about 7 inches, or 13 inches for a foot-long roll. The roll should have only a very slight taper at the ends. Place the rolls on a sheet pan lined with parchment paper or a silicone mat with about 2 inches between the rolls (it may take 2 pans if you bake the entire batch). The
rolls may shrink back as you pan them. Mist the tops of the rolls with spray oil, cover loosely with plastic wrap, then let the dough rise at room temperature for about 1 hour.

Remove the plastic wrap from the rolls. Continue to proof the dough for another 15 minutes, uncovered. The dough will rise only slightly – not more than 11/2 times its original size.

Use a sharp serrated knife or razor blade to cut a slit down the center of each roll, about 1/4 inch deep and about 3-1/2 inches long (or 8 inches for foot-long rolls). Let the dough proof for 15 minutes after you make the cuts. Place a steam pan in the oven (a cast-iron frying pan or sheet pan works just fine) and preheat the oven to 425°F (218°C).

Transfer the rolls to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 400°F (204°C).

Bake for 10 minutes, then rotate the pan and bake for another 10 to 20 minutes, until the rolls are a light golden brown and their internal temperature is 190°F (S8°C) in the center.

Cool on a wire rack for at least 1 hour before slicing or serving.

September 22, 2009

BBA Challenge #16: Kaiser Rolls

I was thinking about trying to fit both Kaiser Rolls and Lavash Crackers in this past weekend, but as it turned out, I only had time for the Kaiser Rolls. I made the pâte fermentée on Friday, and then baked the rolls on Saturday.

First I mixed the dry ingredients: bread flour, salt, diastatic malt powder, and instant yeast.

Dry Ingredients

Then I added my pâte, egg, oil, and water. Doesn’t this look appetizing? No?

Ready to Mix

For some reason, not only have I started to knead by hand, but I have also started to mix by hand. I start off with the dough whisk, but after it gets fairly mixed up, I feel the urge to reach in and smush it around until everything is well-mixed.

Mixed

Then I start kneading with the KitchenAid, but usually take it out and finish it by hand. I don’t know what is wrong with me.

This dough was very sticky and needed more flour to come together.

Kneaded

Incidentally, has anyone been using an autolyse on any of these doughs? I don’t think Reinhart really goes into the autolyse in the BBA book, and none of the recipes direct you to do it. I was thinking of trying to incorporate it in one of the future breads and see if it makes a difference, since I have never done it before. I got the idea because I have been reading other bread books, but I haven’t had the time to bake anything from them, since BBA consumes almost all of my baking time.

I put my dough into the same KAF measuring beaker I used last week:

Set to First Rise

And yet again, my dough almost overflowed:

Overflow!

This is partially my fault, since I went out and didn’t get back until two hours had passed. However, I am starting to think that the tall shape of the beaker helps the dough rise higher. This may have no basis in fact.

I took out the dough and shaped it into boules. I did have six, although there are only five here for some reason:

Shaped

I used my scale to get them roughly even, but I think each of them was more than 4 ounces.

Since I didn’t get a kaiser roll cutter, I decided to try the knotting method. I rolled the dough out and double-knotted it according to Reinhart’s directions: first like tying a regular knot, and then pushing the loose ends through the center again, one through the top and one through the bottom. Does that make any sense?

Knotted

It kind of worked for me, although I had a hard time getting the dough to roll out long enough to make all the required knots.

I also decided to use my KAF roll pan for the rolls. I figured since I have a roll pan, I should use it.

I flipped the rolls over halfway through and then preheated the oven.

Ready to Bake

I decided to add sesame seeds to the rolls, so I spritzed them with water and sprinkled on the seeds. I almost regret doing this, because for the next few days I found sesame seeds discarded by my rolls everywhere. It’s a miracle even one made it into our mouths.

With Sesame Seeds

I baked these for ten minutes and then turned the pan. After fifteen more minutes they were ready. I took their temperature and all were well above 200 degrees F.

Cooling

One Roll

These tasted delicious. I am not a huge kaiser roll fan, but if I were, I would make these all the time. They were fairly easy to make and came out just like a kaiser roll should.

Very Tall

I think my roll pan caused them to spread upwards instead of out (like it does for my hamburger buns), so my kaiser rolls were rather taller than wider.

Crumb Shot

And here’s the crumb shot. We have been using these for sandwiches all week. It is nice to have another “small batch” recipe that isn’t going to take up residence in my freezer. I give these a 4 out of 5.