Tag: BREADS

BUTTER DIP BUTTERMILK BISCUITS

 
BUTTER DIP BUTTERMILK BISCUITS
1/2 cup salted butter 1 stick, MELTED
2 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
1 3/4 cup buttermilk

QUALITY honey (optional)

  • Preheat oven to 450˚.
  • Pour half of the melted butter into an 8×8 baking dish.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • Whisk in the buttermilk, stirring until a loose dough forms. Batter will be sticky.
  • Add biscuit dough into baking dish on top of the melted butter, smoothing the dough to level out.
  • Pour remaining melted butter over top of dough.
  • Bake for 20-25 minutes until golden brown and biscuits spring back to the touch.
  • Rotate dish periodically during baking for even browning.
  • Cut into squares and serve warm drizzled with honey.

PUMPKIN RAISIN SPICE CINNAMON ROLLS

CINNAMON PUMPKIN RAISIN SPICE ROLLS

DOUGH
3 1/4 to 3 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast
2/3 cup Libby’s canned pumpkin
2/3 cup milk
2 tablespoons fine sugar
2 tablespoons unsalted butter
1 1/2 teaspoons QUALITY cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 LARGE egg

  • In a large bowl combine 2 cups of flour and the yeast. Set aside.
  • In a small saucepan combine pumpkin, milk, sugar, butter, cinnamon and salt. Heat until warm and butter is melted.
  • Stir pumpkin mixture into flour mixture until blended.
  • Using hand mixer on low speed add egg until combined. Increase speed and beat 3 minutes until well blended, scrap down sides as necessary.
  • Fold in remaining flour JUST until dough is no longer sticky.
  • Shape dough into a ball and place in a lightly greased bowl. Turn dough ball to coat with the grease.
  • Cover with a cheesecloth and let rise in a warm place an hour or so until double in size.

FILLING
2 1/2 tablespoons canned pumpkin
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/3 cup Craisins
1/3 cup golden raisins

  • In a mixing bowl combine the pumpkin and butter. Set aside.
  • In another small bowl combine the brown sugar and pumpkin pie spice. Set aside.
  • Grease a 9×13 pan. Set aside.

ASSEMBLY

  • Turn dough out onto a lightly floured surface.
  • Roll dough into a 12×10 rectangle.
  • Spread with pumpkin butter mixture.
  • Sprinkle with brown sugar mixture.
  • Sprinkle with craisins, golden raisins and walnuts.
  • Roll up tightly jelly roll style.
  • Pinch dough to seal edges.
  • Cut into 12 rolls.
  • Place rolls cut side down in prepared pan.
  • Cover with cheesecloth and let rise in a warm place for an hour until nearly double in size.
  • Preheat oven to 375°.
  • Bake rolls 20-25 minutes and golden brown.

CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon sea salt

  • Melt the butter and brown sugar in a saucepan over medium heat.
  • Add the brown sugar stirring to dissolve until it starts to bubble.
  • Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
  • Whisk in 2 cups of powdered sugar until well blended.
  • Add up to 2 more cups of powdered sugar to get to the consistency you want.
  • Cool in the pan on a wire rack.
  • Ice the rolls with half the icing as soon as they come out of the oven. This allows the icing to ooze down into the rolls.
  • Cool 15 minutes and ice again.