Red Star Active Dry Yeast

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    Milk Bread Cinnamon Rolls

    ha scritto per te

    These cinnamon rolls are a labor of love, but the results are undeniably worth it. With a rich, buttery dough, a generous swirl of cinnamon and brown sugar, and a creamy cream cheese icing, these rolls are a true indulgence for any breakfast or afternoon snack.
    The tangzhong method ensures a soft, tender crumb, while the homemade cream cheese icing provides a simple yet delicious complement to the sweet rolls. And with Red Star Active Dry Yeast, you can be sure of a robust rise for perfectly fluffy cinnamon rolls.
    Get ready to savor the aroma of freshly baked cinnamon rolls and treat yourself to a taste of pure bliss.

    Milk Bread Cinnamon Rolls

    Makes 12 rolls

    1 cup (240 grams) whole milk5 tablespoons (60 grams) granulated sugar, divided1 (0.25-ounce) package (7 grams) Red Star® Active Dry Yeast3¾ to 4 cups (476 to 508 grams) bread flour, divided1 tablespoon (9 grams) kosher saltTangzhong (recipe follows)1 large egg (50 grams), room temperature1/2 cup (113 grams) plus 5 tablespoons (70 grams) unsalted butter, room temperature and divided2/3 cup (145 grams) firmly packed light brown sugar1 tablespoon (6 grams) ground cinnamon1/4 cup (60 grams) heavy whipping creamCream Cheese Icing (recipe follows)

    In a small saucepan, heat milk over medium heat until scalding. (An instant-read thermometer should register 180°F/82°C.) Let cool until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).In a small bowl, whisk together warm milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, salt, and remaining 4 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add warm yeast mixture, Tangzhong, and egg; using the paddle attachment, beat at low speed until well combined. With mixer on low speed, gradually add 1¾ cups (222 grams) flour, beating just until a shaggy dough comes together and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at low speed until dough is tacky, elastic, and slightly smooth, about 8 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add 5 tablespoons (70 grams) butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (about 5 minutes total). Scrape bottom and sides of bowl and dough hook. Beat until dough is completely smooth and passes the windowpane test, about 12 minutes. (See Note.) Turn out dough onto a clean surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.In another small bowl, stir together brown sugar, cinnamon, and remaining 1⁄2 cup (113 grams) butter.Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over long sides of pan.Turn out dough onto a lightly floured surface, and roll dough into a 18×12-inch rectangle with one long side closest to you. Spread brown sugar mixture on dough in an even layer, leaving a 1⁄4-inch border on long side closest to you. Starting with long side opposite border, roll dough up into a log, pinching seams to seal. Trim ends, and cut log into 12 (1½-inch-thick) slices. Place slices, cut side down, in prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 minutes to 1 hour.Preheat oven to 350°F (180°C).Pour cream evenly all over rolls.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 30 to 35 minutes. Let cool in pan for 10 to 15 minutes. Using excess parchment as handles, remove from pan. Spread Cream Cheese Icing on rolls, and serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.

    Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

    Tangzhong

    Makes about 1⁄2 cup

    9 tablespoons (135 grams) whole milk1/4 cup (32 grams) bread flour

    In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150°F (66°C). (Mixture will look like mashed potatoes.) Transfer to a small bowl, and let cool until an instant-read thermometer registers 130°F (54°C)or until room temperature.

    Cream Cheese Icing

    Makes about 1 cup

    4 ounces (113 grams) cream cheese, softened1/4 cup (57 grams) unsalted butter, room temperature1 teaspoon (4 grams) vanilla extract1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk

    In a medium bowl, fold together cream cheese and butter with a rubber spatula until smooth. Stir in vanilla. Add confectioners’ sugar, and fold until combined. Add milk, and stir until icing is smooth and spreadable. Use immediately, or cover and refrigerate until ready to use. Let soften before using if refrigerated longer than overnight. LEGGI TUTTO

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      Roasted Strawberry Bubble Bread

      ha scritto per te

      For dough: In a small saucepan, heat milk and ½ cup (120 grams) water over medium heat until bubbles begin to form around sides of pan and an instant-read thermometer registers 180°F (82°C). Remove from heat, and add butter. Let cool, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add warm milk mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 2 hours.Preheat oven to 375°F (190°C).For strawberries: On a small rimmed baking sheet, stir together strawberries, 2 tablespoons (24 grams) granulated sugar, and salt until well combined; spread in a single layer.Bake until berries are very soft and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Strain strawberries and juices through a fine-mesh sieve set over a small saucepan. Let strawberries cool for 15 to 20 minutes. Cut into ¼-inch pieces. Transfer any additional berry juices to saucepan.In a medium bowl, stir together chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.In a small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.Add 3 tablespoons (45 grams) water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan.Lightly punch down dough. Cover and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.Turn out dough onto a lightly floured surface, and divide in half (about 495 grams each). Roll each portion into a 30-inch rope. Cut each rope into 1-inch-long pieces (about 16 grams each). Working in batches, dip dough pieces in strawberry mixture; dredge in granulated sugar, gently shaking off excess. Place dough pieces in pan in even layers. Pour remaining strawberry mixture all over dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).Bring juice mixture in saucepan to a boil over medium-high heat, stirring occasionally until butter is melted and sugar dissolves; cook for 2 to 3 minutes. Pour all over dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 20 minutes.For glaze: In another medium bowl, whisk together confectioners’ sugar, milk, melted butter, and vanilla bean paste until smooth. Drizzle all over warm bread. Serve immediately. Cover and refrigerate for up to 3 days. LEGGI TUTTO