Thanksgiving Soft Rolls - Part 2 Questions Answered - Braids and Variations....

Hello Bakers,

In our last blog post and 11/5 DoughDr episode we had questions about how to make our Thanksgiving soft rolls ahead. Could the dough be frozen and if so at what stage? Could the rolls be par baked? Can they be fully baked ahead and frozen? How to refresh? Was there a whole wheat variation? And could they be made plant based? What about other shapes?

So here are my findings…
Yes, the dough can be frozen for up to one week. Mix the dough as directed and let rise in a warm place (76-80) degrees until doubled in volume - bulk fermentation. Gently degas the dough and place it in a lightly buttered gallon sized ziploc type bag. Expel some but not all of the air in case the dough expands a little. Label, date and freeze.
To thaw, move the dough to the refrigerator and let thaw overnight. The next day, let the dough sit, wrapped, for one hour at room temperature to warm up a little, then shape, proof and bake.

Par baking: This did not work well in my home kitchen - I baked the rolls for 17 minutes until set and still pale. Then I cooled, wrapped and refrigerated them. I finished the bake the next day - baking them for an additional 12 minutes and the texture was not quite right - the companies who par bake must have magic chemicals and quick chilling machines or something to make this process work - that we just don’t have available to us at home.

Fully Baked: This works very well, especially since most of our ovens are tied up with turkey and sides. Bake the rolls 2-3 days ahead when you can focus on the process and enjoy your baking. Let them cool and then wrap. I like old fashioned food storage bags with twisty-ties for freezing breads and rolls as we want to expel excess air but a ziploc style bag will work too. On the big day, thaw the rolls for several hours at room temperature without unwrapping (unwrapping and thawing in the open air encourages condensation) then place them on a baking tray and refresh in a 350 degree oven for 5-6 minutes.

For a Whole Wheat Variation - remove one quarter of the bread flour and replace with whole wheat flour. Replace sugar with honey.

Plant based: Use your favorite vegan butter in place of the butter and your favorite plant based milk in place of the cow’s milk.

Other Shapes: A simple braid is always impressive - check out my video below on how to make a faux braided roll that will impress your family and friends.

I am reprinting the recipe below so that you don’t have to hunt for it. Any questions, please let me know. And these rolls can be made all year long - weighed out to 113g wet dough weight before shaping, they make great, really great sandwich buns.
Have a safe and very happy Thanksgiving.
Happy Baking! XO Colette

Ingredients - weighed in grams for accuracy
158g water (80 degrees)
7g yeast (use instant or 1 package active dry)
85g milk - 80 degrees
380g flour
30g butter
15g sugar
8g salt

Total dough weight: 683g yield 12 rolls (55g wet dough weight)

1. Fit the bowl with the dough hook, combine the water and yeast in the mixer bowl, stir for 5 seconds, and let sit for 5 minutes

2. Add milk , flour, butter, sugar and salt to the water and yeast.

3. Mix on speed 2 for 2 minutes, reduce speed to low and mix for 2 minutes. Stop the mixer, scrape down, mix on speed 2 for 1 minute.

4. Dump the dough out on the work surface and knead for 1 minute to smooth out.

5. Place dough in medium sized bowl, greased with butter and let bulk ferment for 60-75 minutes.

6. Divide dough into 12 equal pieces about 55 -56g each. Round each piece and place in a well buttered 13X9” pan.

7. Cover and proof the rolls until they have expanded and have a marshmallow like texture. When the sides are gently squeezed the finger imprint should stay and not spring back. Proofing takes at least an hour - unless the kitchen is very warm.

8. Rolls can be dusted with flour before baking. They can also be egg washed before baking or bushed with melted butter after baking.

9. Preheat the oven to 375 degrees. Check in 22/24 minutes - the rolls should be a beautiful golden brown and an instant read thermometer should register 205 - 210 on an instant read thermometer. They may need more time - return to oven and check at 5 minute intervals.

   Rolls can be made ahead and frozen, thaw at room temperature and then refresh in a 350 degree oven for 5 minutes.

Soft Dinner Rolls for Thanksgiving...easy and effortless

Hello Bakers,
Here is the recipe from Saturday’s DoughDr - the soft rolls for Thanksgiving. I recommend practicing them before the big week. And I am working on freezing the dough ahead of time and par baking at home - it will be short term - but maybe it can be done. I will keep you posted. The demo is in this week’s show - here is the link. DoughDr Archive
Equipment
Mixing by hand: large mixing bowl, hard plastic bowl scraper, wooden spoon, plastic wrap, scale, baking pan - 9X13” pan or 1/4 sheet pan or 10” cake pan - greased
Mixing by mixer: stand mixer fitted with the dough hook, hard plastic bowl scraper, plastic wrap, scale, baking pan - 9X13” pan or 1/4 sheet pan or 10” cake pan - greased

Ingredients - weighed in grams for accuracy
158g water (80 degrees)
7g yeast (use instant or 1 package active dry)
85g milk - 80 degrees
380g flour
30g butter
15g sugar
8g salt

Total dough weight: 683g yield 12 rolls (55g wet dough weight)

1. Fit the bowl with the dough hook, combine the water and yeast in the mixer bowl, stir for 5 seconds, and let sit for 5 minutes

2. Add milk , flour, butter, sugar and salt to the water and yeast.

3. Mix on speed 2 for 2 minutes, reduce speed to low and mix for 2 minutes. Stop the mixer, scrape down, mix on speed 2 for 1 minute.

4. Dump the dough out on the work surface and knead for 1 minute to smooth out.

5. Place dough in medium sized bowl, greased with butter and let bulk ferment for 60-75 minutes.

6. Divide dough into 12 equal pieces about 55 -56g each. Round each piece and place in a well buttered 13X9” pan.

7. Cover and proof the rolls until they have expanded and have a marshmallow like texture. When the sides are gently squeezed the finger imprint should stay and not spring back. Proofing takes at least an hour - unless the kitchen is very warm.

8. Rolls can be dusted with flour before baking. They can also be egg washed before baking or bushed with melted butter after baking.

9. Preheat the oven to 375 degrees. Check in 22/24 minutes - the rolls should be a beautiful golden brown and an instant read thermometer should register 205 - 210 on an instant read thermometer. They may need more time - return to oven and check at 5 minute intervals.

   Rolls can be made ahead and frozen, thaw at room temperature and then refresh in a 350 degree oven for 5 minutes.

Rolls shaped before proofing.

Rolls proofed and ready to bake

Caramel Apples for Halloween - The DoughDr Episode 10/29/22

Hello Bakers,

Is it possible to have recipes that are GOATS - greatest of all times - just like they do in the theater and sports.

If so this recipe for caramel apples is a GOAT. The caramel is made a little differently then you might be used too but it works great.
For excellent results have your equipment and ingredients well organized. Also the caramel is hot so be careful - have dry towels or oven mitts handy and minimize distractions (if you can). Making these stirs up lots of excitement.

Enjoy making these. Please tag me those beautiful caramel apple photos @bakingwcolette
Have a happy and safe Halloween

Caramel Apples

Key points for success: Use unwaxed organic apples. Conventional apples are routinely waxed and that wax is a menace when you are trying to dip them. The hot water and vinegar soak outlined below helps. But I have also roughed up the dipping area of the apple with a microplane in order to get the caramel to stick.

Cool the caramel to 190 before dipping and chill the apples before dipping. Dipping cold apples helps the caramel set more quickly.

Equipment:
Large Saucepan, medium size bowl, slotted spoon, candy thermometer, 8 apple sticks, paper muffin liners

Have everything read for dipping and garnishing - several pieces of wax paper on stand by are very helpful for rolling.

Yield: Enough caramel apples to cover 8 small apples
(if apples are waxed)
White vinegar (2 teaspoons)
Hot tap water about 1 quart or to cover
If the apples are waxed, soak them for 2 minutes in hot water that the vinegar has been added too.
Then dry completely with a kitchen towel.

Caramel Apple MEP

Ingredients:
6 ounces (170g) heavy cream (cream #1)
7 ounces (198g) sugar
7 ounces (200g) corn syrup
4 ounces (113g) unsalted butter
2 ounces (57g) heavy cream (cream #2)
1 tsp vanilla extract, 4g
Pinch kosher salt

1. Remove and discard the apple stems.

2. Fill the bowl halfways with hot tap water

3. Insert sticks halfway into apples and place in the refrigerator to chill.

4. Boil the first cream, corn syrup and butter in a large saucepan over medium heat until

   the mixture turns a medium amber and reaches 250 degrees this will take about 10 minutes

5. Whisk in cream #2, vanilla extract and salt.

6. Remove from heat; caramel can be poured into a heat proof container - this can be helpful to cover as much

   of the apples as possible. Let the caramel cool to 190 degrees.

7. Dip the apples one at a time into hot caramel. All excess caramel to drip ff, then roll the apple in nuts, candies and garnishes. Refrigerate apples to set caramel. Serve apples at room temperature.

   Gilding the apples: Once the apples are cool, you can dip or drizzle the apples in melted chocolate letting the excess drip off. Chill again.

   Other garnish ideas, crushed pretzels, popcorn, sprinkles, crushed oreos
   
   

Flaky Pie Crust - Learning to Laminate - From The DoughDr 10/15/22 Episode

Hello Bakers,

Here is the recipe from Saturday’s show - it will give you dough to make at least one practice pie and then dough to freeze for up to one month - so if you get busy you’ll have a head start to holiday pie baking.

Any questions, let me know - next week we will work on fillings and finishing.

Happy Baking! Colette

Here is the link to Saturday’s show and demo: Show Link 10/15/22

Flakiest Pie Crust

Yield: Enough dough for two 10” pie crusts - if there your pie pans are smaller there will be a little leftover dough, which can be frozen or cut into 1” strips, tossed in cinnamon sugar and baked.

• 16 ounces (454g) of unbleached all purpose flour

• 1 Tablespoon, 1/2 ounce (15g) sugar

• 1 teaspoons, (6g) salt

• 5 ounces (170g) butter - cubed and chilled

• 102g shortening - chilled or frozen if possible

• 4g (1 teaspoon) apple cider vinegar or lemon juice

  Yield: Enough dough for three pie crusts

  • 16 ounces (454g) of unbleached all purpose flour

  • 1 Tablespoon, 1/2 ounce (15g) sugar

  • 1 teaspoons, (6g) salt

  • 5 ounces (170g) butter - cubed and chilled

  • 102g shortening - chilled or frozen if possible

  • 4g (1 teaspoon) apple cider vinegar or lemon juice

  • 150g plus extra ice cold water ***please weigh this out and pour off the ice. Ice in the water will throw off the weight

  1. Place the flour, sugar and salt in a large bowl. 

  2. Add the chilled butter. Using a bowl scraper or pastry blender, cut in the butter until it looks like corn flakes, lightly coated with flour. 

  3. Sprinkle the apple cider vinegar on the butter and flour mixture.

  4. Add the shortening and cut it in too - even frozen it will break down quickly. The pieces of both butter and shortening should be uniform in size and be about the size of peas.

     1. Sprinkle the 150g of cold water on top of the mixture. As shown in the video, begin to fold the water into the dough - working from the side of the bowl and "folding and mashing it" into the center. Do this until the dough is a semi cohesive mass. Check for dryness on the bottom of the bowl - add water if necessary (1 tablespoon at a time) - drizzling it around the side of the bowl and then use the bowl scraper to work it through the dough - check again. 

     2. Once the dough is a cohesive mass and you can lift it off the bottom of the bowl and there is no residual flour - dump it out onto your work surface. Roll into a rough rectangle at least 6”X1 2” long - 3/4” thick and fold into thirds. Repeat this 2 more times without resting in between rolling and turning. See show link above for demo.

     3. Shape into a flat rectangle (about 1/2 inch thick), wrap in plastic wrap and chill for a minimum of one hour. If making the night before or freezing, wrap in plastic wrap

Streusel Topping

Yield: 2 1/2 cups, 19 ounces or 539g

Equipment: Stand mixer fitted with the paddle attachment.

Ingredients: 

Streusel (aka Crumb Topping) in the mixer, ready to go

8 ounces (227g) All purpose flour

2 ounces (57g) Granulated sugar

3 ounces (85g) Brown sugar

1/2 teaspoon Salt

1 teaspoon Vanilla extract

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

6 ounces butter (170g) cubed and chilled

1. Combine all ingredients, except butter, in the mixer bowl

2. Turn the mixer onto speed 1 and mix the dry ingredients together for 30 seconds.

3. Stop the mixer and distribute the butter onto top of the dry ingredients.

4. Mix on low speed to medium low speed, pulsing the mixer on and off until the mixture looks like coarse meal and there are no visible chunks of butter visible.

See the butter chucks - this needs a little more mixing

This is what it should look like when finished

Left over streusel can be stored in the refrigerator for up to one week or frozen up to one month. It’s great to have on hand to top muffins or coffee cake.

Apple Filling:

Equipment: Large Saute Pan, Heat proof Spatula, Half sheet tray lined with parchment for cooling down apples

Ingredients:

7-8 Medium Sized Apples - 6 if they are large. I used a combination of Granny Smith and Golden Delicious. Peel, core and cut into 16 chunks. I used an apple corer to get even slices and then cut the slices in half - cut them into thirds if the are large. I prefer chunks over slices because they tend to hold there shape after baking. It makes for a nice presentation. Also don’t drop the apples in water - they will soak it up like a sponge - just toss the apple chucks in the lemon juice. It is ok if they are brown a little - they will be cooked.

If you have an apple corer, this is a good time to use it. Sometimes the ends need to be trimmed but tha can be done when you are cutting the apple slices in half.

Juice of one lemon 

Apple Filling Mise en Place - I had already tossed the apples with the lemon juice

2 Tablespoons, 1 ounce, (28g) Unsalted butter
2 ounces (71g) Granulated sugar

2 1/2 ounces (57g) Brown Sugar

3/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg

 1 ounce Cornstarch

2 ounces Cold water

1. Toss the apples in lemon juice and combine the cornstarch and water in a small bowl and set aside.

2. butter over medium - high heat, add apples, toss in butter and cook for a few minutes until they stop looking raw. (3-4 minutes).

3. Add both sugars and spices. Cook for 2 to 3 more minutes, stirring, until the sugar is dissolved and the apples are well coated with the apples and the spices.

4. Reduce heat, and cook for 2-3 more minutes. Let the apples release some of their juices.

5. Mix the cornstarch and water together one more time before adding to the apple mixture - stir until the mixture thickens. Once the apples are well coated, remove from heat and dump onto parchment lined 1/2 sheet tray. Scrape the pan well.  Let cool until room temperature.

Assembling and Baking the Pie

Ready to bake. Don’t pack the streusel too hard - leave a little space for the apples to breathe.

1. Remove chilled dough from the refrigerator. 

2. Sprinkle 1/4 cup, 2 ounces of streusel on the bottom of the pie shell. 

3. Pour apple filling into the pie shell and top with streusel topping. Not too much not too little. 

4. Place pie on preheated baking sheet and bake at 375 for 25 minutes, then reduce to 350. If the top of the pie is getting too dark, cover lightly with a piece of foil, shiny side down. 

5. Continue to bake until the crust is golden brown and the filling is bubbly. My pie took 60 minutes. You might have to adjust the time for your oven but for the pie to fully bake. it will need to be in the oven at least 45 minutes.