Buns

2/2012

sacre bleu !

For years Nate and I have been uttering 'sacre  bleu' which, to us, means oh my gosh (or something worse.) In life and cooking one could utter those words several times a day. The words are true when one starts finding great blogs to read and finding out how other households are maintained. Today I've found some great blogs such as The English Kitchen and her suggestion Mennonite Girls Can Cook. These rolls from the latter look simply scrumptious and I am going to serve them when the Cincinnati Lechlers come for Easter, if not before.




*Herbed Oatmeal Pan Rolls*
Makes 9 pan rolls
Printable Recipe
Recipe and pictures from Mennonite Girls Can Cook

Wholesome and delicious. These tasty rolls are perfect with soups, stews or even on their own, buttered with some tasty strong cheddar on the side.

250ml boiling water (1 cup)
40g rolled oats (not old fashioned) (1/2 cup)
2 TBS butter
200g strong white bread flour (2 cups)
65g granary bread flour (1/2 cup, multigrain)
2 TBS caster sugar
1 tsp fine sea salt
1 TBS easy bake yeast (bread machine, quick rise)
1 large free range egg, at room temperature

For the herby topping:
2 TBS butter, melted
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/8 tsp garlic powder
2 tsp finely grated Parmesan Cheese

Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding.

Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast. Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated. Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed. Shape into a ball and cover with the bowl. Let rest for 20 minutes.

Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners. Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes.

Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes. While they are baking, stir together all the ingredients for the herby topping. At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping. Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers. Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.



Think of those rolls with this stew. Yum!

This recipe makes a very light and airy bun. So good.

• 4 1/2 cups warm water
• 2 tbsp. quick rise yeast
• 1 cup oil
• 1 tbsp.vinegar
• 2 tsp.salt
• 1/2 cup sugar ( I use 1/4 cup)
• 10 cups flour/ a little more if needed

1. start with about 6 cups flour, add the yeast salt and sugar and stir together.
2. add the warm water, oil and vinegar.
3. stir together with a wooden spoon adding more flour till it is hard to stir.
4. add remaining flour a bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading.
5. knead for a few minutes by hand on a floured surface.
6. let rest in greased and covered bowl in a warm place for about 40 minutes. I use my oven with the light on.
7. Make into buns and let rise for another 40 minutes.
8. Bake for about 20 minutes at 375 degrees. Watch your oven, temperatures vary.
9. Share and enjoy!!!!!
10. from Mennonite Girls Can Cook 

Writing about bread put me in mind of the Sally Lunn tea shop in England. I could not wait to get home to make her bread. I also remember two elderly ladies sitting beside my friend and me thanking us for what the Yanks did for them during the war. Forever grateful they continued with their Sally Lunn tea content that  the Americans had been rightfully thanked.

Sally Lunn Batter Bread Recipe

• Prep: 15 + rising Bake: 25 min.
• Yield: 12-16 Servings

152540

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 2 teaspoon salt
• 3 eggs
• 5-1/2 to 6 cups all-purpose flour
• HONEY BUTTER:
• 1/2 cup butter, softened
• 1/2 cup honey

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
• Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
• Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.

The Sally Lunn Bun is the Original Bath Bun.

It is a rich round and generous brioche bun’ similar to the historic French festival ‘breads’. Sally Lunn, a Huguenot refugee (perhaps better known as Solange Luyon) came to Bath in 1680 via Bristol after escaping persecution in France. In Lilliput Alley she found work with the baker and introduced her now famous light and delicate ‘bun’ to pre Georgian Bath. Sally’s fame, together with that of her bun grew and grew alongside that of the city of Bath. Versions of the Sally Lunn Bun can be found around the world in Canada, The United States, New Zealand and Australia. Further, even in the UK attempts have been made to copy the original Sally Lunn Bun. The original and very secret recipe is passed on with the deeds to Sally Lunn’s house and is still made  by hand today.