Orange & Chocolate Panettone

I’ve been wanting to make panettone to have on Christmas morning for years, so I have had this recipe tucked away in a binder, waiting for the Christmas when I would be able to accomplish it. I’ve wanted to make this panettone in particular because, although I like the idea of an assortment of fruits and nuts in a Christmas bread, it isn’t that easy to find them where I live, and my kids don’t go for it. So, I thought that a more familiar orange and chocolate flavor would appeal to the whole family.

This year became the year for the panettone, which meant I actually had panettone paper liners (hooray!) and made the time to make this bread. But the thought that this would appeal to everyone? Well, I was wrong. The kids really wanted nothing to do with this bread. On the happy side, the adults just loved it. It was fantastic.

I know that the difference between store-bought anything and its homemade counterpart is usually quite distinctive, but this one really shows off. The texture is so much lighter and fresher and brighter than any panettone I’ve had before. The flavors are rich and full and the bread showcases them perfectly. Hopefully, when I bring this out in holidays to come, the kids will be more on board! This recipe comes from a 2009 copy of Martha Stewart Living. Also, note that this bread needs to be started at least 24 hours in advance, to allow for an overnight rise in the fridge.

Orange & Chocolate Panettone

  • 1 T. plus 1 1/2 t. active dry yeast (two 1/4-ounce envelopes)
  • 1/3 c. whole milk, warmed
  • 14 oz. unbleached bread flour (about 3 cups), plus more for surface
  • 1/4 c. granulated sugar
  • 4 large eggs, lightly beaten, plus 1 large egg
  • 1 1/2 t. coarse salt
  • 10 oz. (2 1/2 sticks) unsalted butter, room temperature
  • 5 1/2 oz. bittersweet chocolate, coarsely chopped (1 1/4 cups)
  • 1 c. diced candied (glazed) orange peel (make your own!)
  • 1/2 t. pure almond extract
  • 1/2 t. pure orange extract
  • Vegetable oil, for bowl
  • 2 t. best-quality unsweetened cocoa powder
  • Pearl sugar, for sprinkling
  • 1/4 c. plus 2 T. sliced almonds, for sprinkling
  1. Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.

  2. Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.

  3. Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.

  4. Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.

  5. Bring dough to room temperature [this can take a little while!!], and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.

  6. Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.

  7. Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans [this step prevents the loaves from collapsing inwards. I was rushed on time and innovative thinking, so I just flipped them upside down. It worked fine because the loaves didn’t raise above the wrapper edges]. Let cool completely.


Harvest Grain Rolls

Version 2
So, now that this huge baking week is upon us, I’m looking around thinking, where are all my favorite recipes? Why are they not all on my blog! Why am I not organized!!! Last night, I combed through past pictures, seeing these pies and rolls that I’ve made, and connecting the dots to the recipes they belong to. My hope is to get them all on this fantastic, searchable space, before Wednesday, but if I get even one or two more on here before Thanksgiving, that will help my efforts (and maybe pass along some ideas to you!) next year.

The story of this roll is that I usually like to do a couple of different kinds of rolls, just for fun (I get a whole morning just to make rolls! What fun! I never get to do that except on Thanksgiving morning!), for Thanksgiving dinner, and this is one I usually serve along with a crusty roll and a soft, buttery roll (here are two I like: a crescent and pull-apart). I think they all compliment each other quite well. This recipe comes from the King Arthur Flour website, although, unlike their website but not to disparage the quality of their ingredients, I am not specifying that you should use KAF products exclusively 🙂 NOTE: this will probably not be the most popular roll at the dinner table, but it will be very appreciated when it comes to leftover turkey the next day, when we are all wishing we had eaten a few less white starchy foods the day before. And they are very yummy.

Harvest Grain Rolls

  • 2 c. all-purpose flour
  • 1/2 c. old-fashioned rolled oats (not quick oats)
  • 1 c. whole wheat flour
  • 1/2 c. whole flax meal (I just whiz my flax around in my blender)
  • 2 1/2 t. instant yeast
  • 1 1/2 t. salt
  • 1/4 c. canola oil or melted butter
  • 1 large egg yolk, white reserved for topping
  • 3 T. honey
  • 1/4 c. orange juice*
  • 3/4 to 7/8 c. lukewarm water**
  • *Orange juice won’t add its own flavor to the rolls, but will mellow any potential bitterness in the whole wheat.
  • **Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.


  • 1 large egg white, reserved from dough, whisked with 2 T. cold water
  • rolled oats and/or flax seeds, for topping
  1. Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the whole grains a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
  2. Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.
  3. Gently deflate the dough, and divide it into 12 pieces (about 70g each). Shape each piece into a round ball; use your fingers to pull and flatten each ball into a circle about 3″ across.
  4. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats and/or flax seeds.
  6. Bake the buns for 21 to 25 minutes, until they’re golden brown. Remove them from the oven, and transfer them to a rack to cool.
  7. Wrap completely cooled buns airtight, and store at room temperature for several days; freeze for longer storage.
  8. Yield: 12 buns.

100% Whole Wheat Sandwich Bread

KAF Whole Wheat

So, usually bread isn’t 100% whole wheat flour, because adding white flour improves the texture and flavor of the loaf so much, and makes it much more like  the store-bought bread we are used to eating. When a bread recipe does make something with 100% whole wheat, it usually adds many unusual ingredients to make it not as dry and to improve the flavor (I’ve seen applesauce, eggs, potato flakes, orange juice, etc). I was surprised to see this recipe voted “Best recipe of 2014” by King Arthur Flour for that very reason. Could 100% whole wheat bread that didn’t have a ton of extra steps and extra strange ingredients be the best recipe of year? Well, it surprisingly is a really great recipe. Not the most mouth-watering thing you can bake, but a really useful recipe, especially when I swing towards the, “my kids are junk-food addicts! NO white sugar or flour for at least, you know, today!” side of the pendulum. On the down side,  though, after two days, this loaf was quite dry (still suitable for toast and bread crumbs and croutons), but, as always, bread freezes fabulously, so just pop it in the freezer if you find it partially uneaten within two days.

King Arthur Flour’s 100% Whole Wheat Bread

  • 1 to 1 1/8 c. lukewarm water*
  • 1/4 c. vegetable oil
  • 1/4 c. honey, molasses, or maple syrup [I prefer honey]
  • 3 1/2 c. Whole Wheat Flour
  • 2 1/2 t. yeast or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
  • 1/4 c. nonfat dried milk
  • 1 1/4 t. salt
  • *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

3) Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf.

Hot Cross Buns

Hot Cross Bun

I know it’s past Easter, but I’m sure I’ll forget which recipe I liked so much if I wait until next year to think about these great rolls we made this year. Plus, I need to share this with a few friends! This bake was inspired by an early morning lament of my good friend that Easter just wasn’t right without Hot Cross Buns. I wholeheartedly agreed, having never had one before, but seeing them many times in some of my favorite Italian bakeries in Rhode Island.  Besides, I love the idea of metaphor and meaning in our food, especially around holy times of the year. Well, at least metaphors that my husband and I can enjoy. This is a great recipe from King Arthur Flour, although I did change things just a little. Can’t wait to bring them out of the oven again next year!

Hot Cross Buns

  • 1/4 c. apple juice
  • 1/2 c. golden raisins
  • 1/4 c. dried currants
  • 1/4 c. candied orange peel (or another 1/4 c. currants or other dried fruit)
  • 1 1/4 c. milk, room temperature
  • 3 large eggs, 1 separated
  • 6 T. butter, room temperature
  • 2 t. instant yeast
  • 1/4 c. light brown sugar, firmly packed
  • 1 t. ground cinnamon
  • 1/4 t. ground cloves or allspice
  • 1/4 t. ground nutmeg
  • 1 3/4 t. salt
  • 1 T. baking powder
  • 4 1/2 c.  Unbleached All-Purpose Flour


  • 1 large egg white, reserved from above
  • 1 T. milk

icing [Instead, I used Cream Cheese frosting. Perfect!]

  • 1 c. + 2 T. confectioners’ sugar
  • 1/2 t. vanilla extract
  • pinch of salt
  • 4 t. milk, or enough to make a thick, pipeable icing

Lightly grease a 10″ square pan or 9″ x 13″ pan.

Mix the apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to “shrink wrap” itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.

When the fruit is cool, mix together all of the dough ingredients except the fruit, and knead, using an electric mixer or bread machine, till the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.

Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.

Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You’ll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.

Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.

Whisk together the reserved egg white and milk, and brush it over the buns.

Bake the buns for 20 minutes, until they’re golden brown. Remove from the oven, and transfer to a rack to cool.

Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.


Pumpkin Ginger Braid Bread

Ginger Pumpkin Bread
This bread isn’t nearly as sweet as I thought it was going to be, which actually made me like it better than I thought I would. I was expecting a yeasted version of the traditional pumpkin quick bread, but this loaf was quite different. The texture is light, and the bits of ginger are a surprise–I thought they might cause my kids to not eat it, but they didn’t seem to mind (or maybe didn’t notice?). I really liked this bread, and see it taking a nice role in my fall inventory of great bread for toast, french toast, and afternoon snacks. It might also make an interesting Thanksgiving Day roll! I got the recipe from a King Arthur Flour Magazine (you can also find it on their website). 

Pumpkin Ginger Braid Bread

4 1/2 c. King Arthur Unbleached Special Bread Flour
1 t. cinnamon
1 t. ground ginger
1/4 t. ground cloves (optional)
1/3 c. sugar
1/3 c. diced candied ginger
1 1/2 t. salt
1 t. instant yeast
1 3/4 c. pumpkin
2 eggs
1/4 c. (1/2 stick) butter, melted
1/2 c. raisins (optional)

In a large mixing bowl, combine the flour, spices, sugar, ginger, salt and yeast, mixing till everything is well-distributed. In a separate bowl, stir together the pumpkin, eggs and melted butter till well-combined. Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it’s smooth. Add the raisins, and continue kneading just until they’re incorporated.

If you’re kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Add more flour sparingly, and only if the dough is absolutely impossible to work with by hand. Knead in the raisins right at the end.

Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should be just about doubled in bulk.

Turn the dough out onto a lightly greased surface, divide it in half then divide each half into three pieces. Roll each piece into a 10-inch log.

Working with three logs at a time, place them on a lightly greased or parchment-lined baking sheet. Braid them together; be sure to pinch the ends together well, and tuck them under. Repeat with the remaining logs. Set the braids aside, covered with lightly greased plastic wrap or an acrylic dough-rising cover, to rise for 1 hour; they should look puffy, though not necessarily doubled in bulk.

Bake the bread in a preheated 375°F oven for 25 to 30 minutes, until lightly browned and a cake tester inserted in the center comes out clean. Remove the braids from oven, and allow them to cool on a wire rack. Serve them warm or at room temperature. If any is left over after a few days, use bread to make bread pudding (recipe follows).Yield: two 10-inch braids.

The Thanksgiving Roll Round-up

I usually make 2-3 kinds of rolls for Thanksgiving dinner: a crusty roll, a dried fruit, slightly sweet roll, and a soft buttery dinner roll. If you need any ideas for your own baking, here are some really great rolls.

Chewy Italian NEW 2
Chewy Italian Rolls
A non-fat, start-the-night before, yummy bread, especially good for the end of meal plate cleaning 🙂

KAFs Photo!

KAFs Photo!

Golden Pull-Apart Buns
These rolls have a great light texture, but not nearly as much butter as many other rolls of the same character have. This roll is great!

Crescent Roll 1
Crescent Rolls
This is the best roll. Sooo delicious and the best crumb. It also rivals pies in terms of the amount of butter, but it’s definitely worth it!

I hope this picture gives an idea of the great texture this roll has

I hope this picture gives an idea of the great texture this roll has

BA Poppyseed Buttermilk Bun
I love that this roll is made with cream, not butter, so it seems faster to make up. Bakes beautifully, but, like the roll before, not really the lightest calorie option! I also left off the poppyseeds in this photo, but they are also a beautiful addition.

Crusty European Roll
Another great nonfat, crusty roll from King Arthur Flour (as is this picture), that you have to start the night before, but is a lovely addition to the sweeter, more bodied options!

Zucchini Country Bread

Zucchini Country BreadI’ve been on this kick to bake bread daily (which means it happens about 3-4 times a week, because anything I try to do daily usually only happens 3-4 times a week), so I’ve been going through my bread cookbooks. This recipe comes out of Beth Hensperger’s Bread for All Seasons, which I recently gave to my sister, and I remembered how much I love this book. I was so happy to find a recipe that uses zucchini but isn’t sweet, just to give me another option for all the zucchini that is starting to appear.  This loaf is great to accompany salad or soup, or we had it with a homemade boursin (goat cheese with a little minced garlic, chopped basil, parsley, and rosemary), and an array of fresh fruits and vegetables for dinner. Perfect summer meal. Note that one batch will make two long loaves.

Zucchini Country Bread

1 T. active dry yeast
pinch of sugar
5 to 5 1/2 c. unbleached all-purpose flour (I substituted 1 c. whole wheat)
1 1/4 c. warm water
4 or 5 medium zucchini (or one baseball-sized one!)
1 T. olive oil
1 T. salt

In a standing mixer, sprinkle the yeast, sugar and 1 1/4 cups of the flour over the warm water. Beat well until smooth and creamy, about 1 minute. Cover loosely with plastic wrap and let rise at room temperature until bubbly, about 1 hour. Meanwhile, coarsely grate the zucchini to make 2 packed cups and drain in a colander set over a plate (with a little sprinkle of salt) for 30-60 minutes.

Add 1/2 c. of the remaining flour, oil, salt, and grated squash, and beat until smooth, about 2 minutes. Add the remaining flour, 1/2 c. at a time, until a soft, sticky dough is formed that just clears the sides of the bowl.

Turn out onto a lightly floured work surface and knead vigorously until smooth and springy, about 2 minutes, adding 1 T. flour at a time, if necessary. The dough will be soft and smooth. Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise until doubled in bulk, 1 1/2 to 2 hours.

Turn the dough onto the work surface and divide into 2 equal portions. Form each portion into a 10-inch cylindrical log with tapered ends, dusting the entire round of dough with a bit of flour, and place seam side down on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature, about 45 minutes. Meanwhile, preheat the oven to 425 degrees.

With kitchen shears, snip the top of each loaf on the diagonal 3 or 4 times. Brush the top of the loaf with olive oil, if desired. Place the loaves in the center of the preheated oven and bake 40-45 minutes or until crusty, brown, and sound hollow when tapped. Remove to a rack to cool completely.

Chewy Italian Rolls (Ciabatta)

Chewy Italian NewThere’s these rolls at Costco, with the La Brea Bakery label, that are so versatile, and such a perfect star for summer dinners: tomato, basil, fresh mozzarella and balsamic vinegar sandwiches, BLTs, grilled veggie paninis, grilled cheese with cherry jam and basil, etc. But, I hate going to Costco just to buy these rolls (because I can never leave without spending at least $50, even though my kids emerge happier than when they went in), so I was delighted to see this recipe in a King Arthur Flour magazine. And, they are totally great–not quite the same texture as La Brea, but they have their own great texture and a way shorter list of ingredients! Plus, I used half whole wheat–my miracle cure for the great ail of the American diet. Note that you have to start the biga, or starter, a day in advance, which is a great thing to do right as your cleaning up dinner or just before bed. It feels so good to start a new day with some bread already in the making!  Plus, rolls are the perfect summer bread, because they don’t have to bake nearly as long as a loaf, so I can turn my oven off quicker!

Chewy Italian Rolls

For the Biga

  • 1 1/2 c. flour
  • 1/4 c. whole wheat flour
  • 1 c. water
  • 1/8 t. instant yeast

For the Dough

  • biga (from above)
  • 2 1/2 c. flour (I substituted half of this amount with whole wheat)
  • 1/2 c. water
  • 2 t. salt
  • 1/2 t. instant yeast

To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly.

To make the dough: Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary.

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy.

Turn the dough out onto a well-floured surface, and shape it into a 6″ x 12″ rectangle. Using a bench knife or pizza wheel, cut out eight 3″ square rolls. Place the rolls, floured side up, onto parchment paper. Let them rise for about 45 minutes, lightly covered, until they’re puffy.

Place a baking stone in the top third of your oven, and preheat the oven to 450°F.

Bake the rolls for 13 to 15 minutes, until they’re golden brown. Remove them from the oven, and cool on a rack.

Yield: 8 rolls.

Chewy Italian NEW 2

So great for sandwiches and so easy to shape!

Real Burger Buns

Hamburger Bun GourmetI just really, really dislike store-bought burger buns. I think there is nothing about them that is appealing, except that they have a nice, uniform shape. But they have no flavor, and their ingredient list is incomprehensible. I just would rather avoid them altogether. 

Of course, that puts me up to a lot of work, but honestly, when the burger tastes so much better, I’m willing to do it. This is another recipe that I like (my other favorite has mashed potatoes, so this one is a little bit easier). I am also finding that bread recipes with cream instead of butter have a great crumb, and it’s a little less time-intensive as well. This batch made up about 12 for us, and they were good-sized. The recipe comes from a Gourmet Grilling magazine, and it can also be used for hot dog buns, if you like! Just shape into cylinders and cut. 

Real Burger Buns 

  • 1 1/4 c. whole milk
  • 1 c. heavy cream
  • 1/4 c. warm water (105—115°F)
  • 1 (1/4-oz) package active dry yeast
  • 1/4 c. sugar
  • 5 c. all-purpose flour (can substitute 2-3 cups with whole wheat)
  • 2 t. salt

For the top

  • 1 large egg, lightly beaten
  • 2 t. sesame seeds

Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F. [I just heated them in the microwave for about 45 seconds.]

Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)

Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.

To make hamburger buns: 
Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and reroll scraps once, then cut out more rounds. [If you just cut, the final bun looks like a biscuit. I like to cut with the circle cutter, and then wrap the sides under–like you are pinching all the sides into the bottom of the bun–in order to get a dome on the roll.]

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently pressed, 1 1/2 to 2 hours.

Preheat oven to 375°F with racks in upper and lower thirds.

Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.

Hamburger Bun G 2

Golden Pull-Apart Dinner Rolls

KAFs Photo!

KAFs Photo!

A new favorite roll recipe! This recipe appealed to me for Thanksgiving dinner, because it doesn’t have nearly as much butter as many other roll recipes, and since Thanksgiving is quite the heavy meal anyway, I thought it would be a good option. I loved it! It was such a good suggestion from the King Arthur Flour site, I’ve gone back many times since looking for other great recipes. I’ll be posting some of those soon!

Golden Pull Apart Dinner Rolls

  • 3 1/2 c. Unbleached All-Purpose Flour
  • 2 t. instant yeast
  • 2 T. potato flour or 1/4 cup instant potato flakes
  • 3 T.  nonfat dry milk
  • 2 T. sugar
  • 1 1/2 t. salt
  • 4 T. soft butter
  • 2/3 c. lukewarm water
  • 1/2 c. lukewarm milk
  • 2 T. melted butter, for topping

1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

5) Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked.

6) Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

7) Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

8) Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

Yield: 16 buns.