Pillowy Soft Cinnamon Rolls
Life is hard; food doesn't have to be #111 [vol3, 12.3]
Zoe Francois is a baker I started following 15 years ago in the days of blogs for her no-fuss Artisan Bread recipes. Last week I mentioned making her beautiful Star Bread. During the pandemic she graciously gave away incredible content on Instagram in the way of teaching in live videos (I set an alarm to make sure I watched!). This week she posted cinnamon rolls from the 2021 Recipe of the Year from King Arthur. I love and trust her style so I had to try these rolls.
Before yesterday, my fav recipe was by the Pioneer Woman. I still love that recipe but it makes enough to donate to all your neighbors. And enemies.
The King Arthur recipe is pillowy soft, even the next day from a process called tangzhong - which is cooking flour in milk until it creates a paste. It’s not hard, I promise!
Bringing the temperature of the flour and liquid to 149°F pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting bread's softness and shelf life.
The step by step instructions are many AND easy for a first time baker. I like that they can be made ahead of time and they give instructions for reheating:
The rolls stay wonderfully soft for at least 3 days, and we've found the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.
I tested the reheating process this morning and had happy customers.
What We Ate This Week
Roast is on repeat through the winter. I just love it plus we have lots in our freezer from the half side of beef I bought. I use a dry aging method for maximum flavor (used mushroom salt). High pressure in InstantPot for 50 minutes. Before serving, I add potatoes and carrots in the steamer basket and high pressure another 6 minutes.
Last week I made a seasoned salt with dried mushrooms like this recipe and man, it is so good. Mushroom salt adds that umami effect your tongue enjoys without gagging the mushroom haters in your life.
I also made a tomato bisque with roasted carrots and garlic and definitely went heavy on the mushroom salt. <mouth squirts as I type>
Brats have been weekly on the menu. They’re made from local pork raised in sunshine (pork from the grocery store is 100% raised in a barn and never sees the sun.) My family typically eats more pork in winter for the vitamin D stored in the fat since we do not get enough vitamin D from the sun. With this meal, I roast sweet potatoes and serve something green - usually steamed broccoli. This week it was an arugula salad with tahini dressing. I’m out of sauerkraut and keep telling myself I will make it…
Tonight we’re going to a Christmas party. Everyone is bringing appetizers. I’m taking pizza scrolls. Originally I thought I would use this non-yeasted recipe but since finding the pillowy cinnamon rolls, I’m going to use that dough and fill with pepperoni and cheese.
Book Recommendation
I’m still unpacking 6 months after moving. In one book box this week I found a book called Good Pictures, Bad Pictures: Porn-Proofing Today’s Young Kids. It’s aimed at kids 7-11. There’s also a book for kids 4-6 years old. We own both and I recommend both. With every kid having so much access to screens it is imperative we equip and inform them about bad pictures. Can’t recommend this book enough!
Life is hard, food doesn’t have to be.
Merry Christmas,
Julie