yeast bread

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

Posted by on Jul 13, 2022 in Blog, Bready or Not, yeast bread | 0 comments

The blog is called Bready or Not, and today we’re decidedly bready with these Buttermilk Bread Rolls that are conveniently made in the bread machine!

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

I can make bread by hand or use my KitchenAid, but the bread machine is my favorite way to mix dough. I never use it for the full baking process.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

This dough is soft and dreamy to work with. Buttermilk is great for baking because it not only adds dairy to enrich the dough, but acid that causes a chemical reaction resulting in a tender crumb and great flavor.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

If you don’t keep buttermilk around, no problem: look at the Note at the bottom of the recipe for advice on how to create soured milk as a substitute. I should also add that powdered buttermilk, which is reconstituted with water, also works well in recipes, though I haven’t tried it with this one in particular.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

These sandwich-sized rolls are great to eat fresh, and like so many breads, is also fantastic to freeze. Throw them in a gallon freezer bag and then thaw a roll as needed in the coming weeks.

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

These Buttermilk Bread Rolls are tender and delicious, strong enough to hold sandwich fixings but soft enough to easily chew. The bread machine makes the mixing and rising process convenient and easy.
Course: Bread, Main Course
Keyword: yeast bread
Servings: 6 rolls
Author: Beth Cato

Equipment

  • bread machine
  • food scale
  • parchment paper
  • baking sheet

Ingredients

  • 1 1/2 cups buttermilk lukewarm (100-110-degrees); can substitute soured milk, see NOTE
  • 3 Tablespoons unsalted butter melted
  • 2 Tablespoons white sugar
  • 1 teaspoon sea salt
  • 3 3/4 cups bread flour
  • 2 1/4 teaspoon instant dry yeast

Instructions

  • Place all of the ingredients in the bucket of a bread machine. Start on DOUGH cycle. Set out a baking sheet with parchment paper.
  • When the cycle is done, weigh the dough on a food scale. Divide it by six to create large sandwich rolls. Split up the dough, using hands form nicely rounded balls, with any rough bits tucked underneath. Place spaced out on baking sheet. When all of the rolls are formed, cover with plastic wrap or a towel to rise in a warm place until puffed, about 45 minutes.
  • Preheat oven at 350-degrees. Uncover the rolls and bake them for about 25 minutes. They should be golden brown and sound hollow when tapped. A digital thermometer discreetly plunged into the center should read about 190-degrees.
  • Cool rolls for at least 20 minutes before slicing open. Store in a sealed bag for up to 3 days. Rolls can also be frozen for later enjoyment.

OM NOM NOM!

    Notes

    To make soured milk, pour 1 Tablespoon of lemon juice or vinegar into a large liquid measuring cup. Pour in milk or half & half to reach the 1 1/2 cup mark as required for this recipe. Let it sit on the counter for about 10 minutes to curdle, then add it to the dough bucket to begin the recipe.
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    Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    Posted by on Jun 8, 2022 in Blog, Bready or Not, breakfast, yeast bread | Comments Off on Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    Cinnamon Rolls in most any form are awesome. This version, with a top of crusted Swedish Pearl Sugar, is wonderfully crunchy and not as hardcore-sweet as frosting variations.

    Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    First of all, I know people are already asking: what is Swedish Pearl Sugar? It’s sugar that consists of large granules that hold their shape while baking at moderate temperatures. No, you cannot substitute with regular sugar or even turbinado sugar. Pearl Sugar is unique.

    Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    I like Lars’ Own brand. I get it off of Amazon, and you can, too. [affiliate link] I have a number of other recipes on Bready or Not that utilize Pearl Sugar as well. I can help you use up that bag!

    Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    So, enough about the sugar. The recipe here is written for the bread machine, but of course, modify to make it in a stand mixer or by hand. This is an enriched dough, meaning it has eggs and butter, so expect it to have a yellow tint.

    Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    The baked-up rolls are divine little swirls that are incredibly fun to unspool. The Pearl Sugar adds a satisfying crunch in contrast to the soft, buttery bread.

    Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    This is a great recipe for a special breakfast or dessert–but do keep in mind that they are best eaten within a day. After that, they get stodgy, but they are still edible. I highly recommend freezing some rolls very soon after baking, as they will thaw later as if they were just made!

    Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

    A bread machine makes these delicious Swedish Cinnamon Roll all the more convenient and enjoyable! The enriched dough is topped with a crusting of baked-in Swedish Pearl Sugar, which adds a crunch and a light touch of sweetness.
    Course: Breakfast, Dessert, Snack
    Keyword: swedish pearl sugar, yeast bread
    Servings: 12 rolls
    Author: Beth Cato

    Equipment

    • bread machine
    • large baking sheet
    • parchment paper

    Ingredients

    Dough

    • 1 1/2 sticks unsalted butter 3/4 cup
    • 1 cup milk
    • 1/4 teaspoon sea salt
    • 1/4 cup white sugar
    • 3 cups all-purpose flour
    • 1 teaspoon cardamom
    • 2 1/4 teaspoons dry yeast one packet

    Filling

    • 2 Tablespoons unsalted butter softened
    • 3 Tablespoons white sugar
    • 1/2 Tablespoon ground cinnamon

    Glaze

    • 1 egg room temperature, lightly beaten
    • 1/4 cup Swedish pearl sugar

    Instructions

    • Melt butter on the stove top or in the microwave. Add milk and heat until they are lukewarm. Place in bread machine. Add sugar, salt, flour, cardamom, and yeast. Begin dough cycle on machine. Check on dough as it mixes, adding more flour or milk, if needed. Let it complete its first rise.
    • Line a large baking sheet with parchment paper.
    • Lightly flour a surface. Dump out dough and roll it out into a rectangle about 1/3″ thick. Spread softened butter all over the surface. Stir together the sugar and cinnamon, then sprinkle it over the butter. Roll the dough up to form a long log.
    • Use a sharp knife or a piece of unwaxed dental floss to slice up 12 individual rolls. Set spaced out on prepared pan. Cover with plastic wrap or a towel to rise for 30 minutes. In the meantime, preheat oven at 425-degrees.
    • Brush beaten egg atop rolls. Sprinkle them with pearl sugar. Bake for 12-15 minutes, until golden brown. A digital thermometer in the middle of a center roll should read over 190-degrees. Cool for at least 15 minutes before eating.
    • Swedish Cinnamon Rolls are best eaten within a day. If promptly frozen, they will keep for a prolonged period–just eat them soon after thawing.

    OM NOM NOM!

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      Bready or Not: Soft Breadsticks from the Bread Machine

      Posted by on May 11, 2022 in Blog, Bready or Not, cheese galore, yeast bread | Comments Off on Bready or Not: Soft Breadsticks from the Bread Machine

      Soft Breadsticks are so very cozy and comforting. They are even better when they are easy to make from-scratch at home, thanks to a bread machine.

      Bready or Not: Soft Breadsticks from the Bread Machine

      These are truly classic breadsticks. Doughy. Buttery. Just a touch of cheese on top.

      Bready or Not: Soft Breadsticks from the Bread Machine

      Season these however you want. Italian seasoning is great; I have Penzey’s pizza seasoning around, and I found it delicious in this recipe.

      Bready or Not: Soft Breadsticks from the Bread Machine

      Sometimes I try to be precise with bread recipes when it comes to the baking stage–I pull out my food scale and weigh each round to get equal rolls. Not so here. I just wanted things that were, generally, in stick form.

      Bready or Not: Soft Breadsticks from the Bread Machine

      If you have any leftovers, the sticks do keep well for two days at room temp, or you can freeze them for later. Just wrap them in foil to reheat in an oven or toaster oven.

      Modified from the fantastic cookbook Making Artisan Breads in the Bread Machine by Michelle Anderson, available at Amazon, Bookshop, and other stores. [affiliate links]

      Bready or Not: Soft Breadsticks from the Bread Machine

      If you love pillowy, soft breadsticks, this is the recipe for you! They mix up easily in the bread machine.
      Course: Appetizer, Bread, Side Dish
      Cuisine: Italian
      Keyword: cheese, yeast bread
      Author: Beth Cato

      Equipment

      • large baking sheet
      • parchment paper
      • pastry brush

      Ingredients

      • 1 1/4 cups lukewarm water (100-110 F degrees)
      • 2 Tablespoons olive oil
      • 1 Tablespoon white sugar
      • 1 Tablespoon dry Italian seasoning or pizza seasoning
      • 1 1/2 teaspoons sea salt
      • 3 3/4 cups bread flour plus more for the work surface
      • 2 1/4 teaspoons instant dry yeast
      • 2 Tablespoons melted butter
      • 1/4 cup grated Parmesan cheese or Grana Padano

      Instructions

      • Follow ingredient order for your bread machine; for most, that means liquids first. Place water, oil, sugar, seasoning, and salt in the bread machine bucket. Add the flour and the yeast. Start the machine on DOUGH cycle.
      • Check on the dough as it mixes, if possible, and add a touch more liquid or flour as necessary. Dough should be soft and plush.
      • Prepare a large baking sheet with parchment paper. Once the dough cycle is done, transfer the dough to a clean, floured work surface. If equal breadsticks are desired, use a food scale to weigh the dough and divide–or simply pat out the dough and use a pizza cutter or bench knife to slice the bread into stick form. Transfer them to the baking sheet. Cover them with plastic wrap or a towel and let them rise for another 45 minutes to an hour, until nicely puffed.
      • Preheat oven at 350-degrees.
      • Bake time will vary dependent on their size. If about 12 breadsticks are on the sheet, bake for about 12 minutes. Pull out of oven briefly to brush on melted butter. Sprinkle cheese all over top. Place breadsticks back in oven to bake for another 3 to 5 minutes, until sticks are more golden and cheese is melted.
      • Eat breadsticks warm. Store any leftovers in a sealed plastic bag at room temperature for up to 2 days. They can also be frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Posted by on May 4, 2022 in biscoff spread, Blog, Bready or Not, breakfast, bundt, cake, chocolate, yeast bread | Comments Off on Bready or Not: Braided Cocoa and Cookie Butter Brioche

        This Braided Cocoa and Cookie Butter Brioche is stunning in appearance and taste, so be warned: there are more pictures than usual for this post, including some process photos.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        When I set out to rewrite the original recipe, featured in the January/February 2019 issue of Bake from Scratch, I knew this bread would be time-consuming. Intimidating, even.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        The braiding process, shown here, had me worried to start, but that turned out to not be so bad after all.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        What ended up being the most tedious aspect was all the necessary dishwashing between the various stages! This recipe would be a great time to have some helpful assistants around.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        The original recipe used special black cocoa paired with peanut butter. I went with normal baking cocoa (Penzey’s), which is less dramatic in color but great with flavor, and my stalwart baking favorite, cookie butter.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Despite my evangelizing, some people are always meeting cookie butter for the first time. It’s found in jars near the nut butters in stores. Trader Joe’s carries it under the name Speculoos. The other major brand is Biscoff. It tastes like spice cookies pureed in oil, because that’s exactly what it is.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        It’s also incredible to bake with because it can even make cookies taste inherently more cookie-like. Here, when it’s used with chocolate, cocoa, and fresh bread, it’s truly amazing.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        During baking, I found the exposed swirls of cookie butter actually caramelized, creating a wonderful crunch in the same bite as tender enriched bread. That, along with chocolate?

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Oh wow. Oh wow.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        This braided loaf, baked in a large tube pan, is an absolute show stopper with its swirled layers of cocoa and creamy cookie butter! It’s as delicious as it looks, too. This recipe is fairly straightforward, but be warned, it requires a lot of dishwashing!
        Course: Bread, Breakfast, Dessert
        Cuisine: American
        Keyword: bundt cake, chocolate, cookie butter, yeast bread
        Author: Beth Cato

        Equipment

        • stand mixer
        • food scale
        • Rolling Pin
        • uneven spatula
        • bench knife
        • pastry brush

        Ingredients

        • 1 cup warm milk (105-110-degrees F)
        • 2 1/4 teaspoons active dry yeast
        • 2 large eggs room temperature
        • 1/2 cup unsalted butter (1 stick) melted
        • 4 teaspoons vanilla extract or vanilla bean paste, divided
        • 4 1/2 cup all-purpose flour plus more if needed
        • 1/4 cup white sugar
        • 1 Tablespoon kosher salt
        • 3/4 cup plus 2/3 cup confectioners' sugar divided
        • 2/3 cup creamy cookie butter
        • 3 Tablespoons unsalted butter melted
        • 1/2 cup unsalted butter softened
        • 1/2 cup semisweet chocolate melted
        • 1/3 cup cocoa powder sifted
        • 1 large egg white
        • 1 Tablespoon water

        Instructions

        • In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.
        • Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.
        • Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.
        • Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.
        • Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.
        • Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.
        • Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.
        • Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.
        • Preheat oven 350-degrees.
        • In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.
        • Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.
        • Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.
        • The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

        OM NOM NOM!

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          Bready or Not Original: Bread Machine Beer Bread Rolls

          Posted by on Apr 13, 2022 in alcohol, Blog, Bready or Not, yeast bread | Comments Off on Bready or Not Original: Bread Machine Beer Bread Rolls

          Your home bread machine makes delicious carbs super-easy with these Bread Machine Beer Bread Rolls!

          Bready or Not: Bread Machine Beer Bread Rolls

          First things first: the type of beer. You could try this with any number of beers, but I suggest a darker one. I’ve tried this with Kiltlifter (a major local beer in Arizona) and also Guinness. Guinness definitely created rolls that were darker with a deeper flavor. I have not tried this with a nonalcoholic beer.

          Bready or Not: Bread Machine Beer Bread Rolls

          Really, choose a beer that will go well with the meal. Don’t worry about alcohol amounts in the final product, either. It’ll burn off in the baking process. Also, you don’t have to like beer to like these rolls. I do not like beer (seriously, I really do not like beer) but I do enjoy the hoppy flavor it imbues in this bread!

          Bready or Not: Bread Machine Beer Bread Rolls

          A food scale will be an immense help in creating like-sized rolls. I’ve used this recipe to make medium-sized rolls, good for a butter-lacquered side dish, as well as big rolls suitable for BBQ-sauce shredded pork or other heaped-on fixings.

          Bready or Not: Bread Machine Beer Bread Rolls

          The rolls are fantastic fresh and will keep fine for a few days, and they are great to freeze. If you freeze them soon after they come out from the oven, they will taste just that fresh when you later thaw them!

          Bready or Not: Bread Machine Beer Bread Rolls

          Bready or Not Original: Bread Machine Beer Bread Rolls

          Beer works along with dry yeast to add loft, texture, and depth of flavor in these soft, delicious rolls. Divide the recipe however you wish–you can divide by 11 to get medium-sized rolls for a supper side dish, or by 6 to get rolls big enough for hearty sandwiches.
          Course: Bread
          Keyword: alcohol, bread machine, yeast bread
          Author: Beth Cato

          Equipment

          • bread machine
          • food thermometer
          • food scale

          Ingredients

          • 12 ounces dark beer such as Kiltlifter or Guinness
          • 1/2 cup water
          • 1 1/2 teaspoons sea salt
          • 4 to 4 1/2 cups bread flour plus more for dusting
          • 1 1/2 teaspoons instant dry yeast

          Instructions

          • This may be a travesty for some, but place the beer and water in a large microwave-safe dish. Give the liquid a brief zap in the microwave to raise the temperature to 100 to 110-degrees. Place in the pan of the bread machine. Add the salt, 4 cups bread flour, and yeast. Start the machine on the dough setting.
          • Check on the dough as it begins mixing. If your bread machine allows, as the cycle is on-going, add more flour if the dough looks too loose, or add a touch more water if it is too dense and lumpy.
          • When the cycle is done, weight the dough and do the math to divide into rolls of desired size. Prepare a large baking sheet with parchment paper. Divide the dough with the help of the food scale, shaping and smoothing each piece into a roll. Set spaced out on sheet.
          • Cover dough balls with plastic wrap or towels and set in a place to rise, 30 minutes to an hour.
          • Preheat oven at 350-degrees. Remove cover from dough and baking sheet. For medium rolls, bake for around 24 minutes; for larger rolls, bake for about 28 minutes. Check for doneness by tapping rolls and listening for a hollow sound, or plunge the food thermometer into a discreet place to verify the temperature in the middle if above 190-degrees.
          • Cool at least 20 minutes before eating. Rolls will keep in a sealed bag at room temperature for up to 2 days, and can also be frozen to enjoy much later.

          OM NOM NOM!

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            Bready or Not: Crescent Rolls

            Posted by on Mar 16, 2022 in Blog, Bready or Not, breakfast, yeast bread | Comments Off on Bready or Not: Crescent Rolls

            Crescent Rolls are a classic yeast bread side. This recipe guides you through the steps to make these tear-apart hot bready bits of heaven.

            Bready or Not: Crescent Rolls

            As I grew up, the only fresh crescent rolls I got to have came out of a can, and they were a real treat. Those still have a major advantage in convenience.

            Bready or Not: Crescent Rolls

            Here’s the thing, though–from-scratch rolls do take a while to make, but this recipe makes a big batch (24) and they are fantastic to freeze. That means if you dedicate a day to bread-making, you can portion out your rolls and freeze a bunch to last for weeks.

            Bready or Not: Crescent Rolls

            That also involves some measure of self-control, because these Crescent Rolls are AMAZING.

            Bready or Not: Crescent Rolls

            These things are enriched, meaning they include both milk and butter. That gives them a soft, tender texture inside. They are also brushed with butter before and after baking, because butter makes everything better.

            Bready or Not: Crescent Rolls

            There’s nothing quite like unspooling a hot, steamy Crescent Roll, the dough flaking apart between your fingertips.

            Recipe modified from Bake from Scratch November-December 2018.

            Bready or Not: Crescent Rolls

            Homemade crescent rolls take some time but are straightforward to make using this recipe! The result is delicious rolls that keep well at room temperature for several days and can be frozen for later, too! Makes 24 rolls.
            Course: Bread, Breakfast
            Keyword: yeast bread
            Servings: 24 rolls
            Author: Beth Cato

            Equipment

            • kitchen scale
            • two large baking sheets
            • parchment paper
            • pizza cutter
            • pastry brush

            Ingredients

            • 4 1/4 cups bread flour
            • 1 Tablespoon plus 1 1/2 teaspoons instant yeast
            • 1 Tablespoon kosher salt
            • 1 cup milk
            • 1/2 cup unsalted butter 1 stick
            • 2 Tablespoons white sugar
            • 2 Tablespoons honey
            • 1 large egg room temperature
            • 1 large egg yolk room temperature
            • 1/4 cup unsalted butter half stick, melted

            Instructions

            • Using a stand mixer with a dough hook attached, combine the flour, yeast, and salt.
            • Use a microwave or stove top to warm the milk, butter, sugar and honey to about 120-degrees (if it gets above that, give it a few minutes to drop down). Add the warm milk mixture to the flour until just combined, scraping the bowl as needed. Follow up with the egg and egg yolk, and continue to beat for about 6 more minutes. The dough should be smooth and elastic.
            • Add nonstick spray to a large bowl. Drop in the dough, flipping it to grease the surface all over. Cover with a towel or plastic wrap and let rise in a warm spot until it is doubled, about 45 minutes.
            • Line two baking sheets with parchment paper.
            • Punch down the dough in the bowl. Lightly flour a work surface. Use a food scale to weigh the dough; divide it in half. Keep one of the halves covered while the other is rolled out to a foot-wide circle. Use a pizza cutter or knife to slice it into twelve triangles, like a pizza.
            • To form a crescent roll, start at the wide end of a dough piece and roll it up, tucking and pressing the pointed tip underneath. Set spaced-out on a prepared pan. Repeat to form more rolls. Cover with a towel or plastic wrap to rise another 45 minutes to an hour.
            • Near the end of the rise, preheat the oven at 375-degrees. Melt the half stick of butter and brush about half over the rolls.
            • Place both sheets on racks inside oven and bake for 7 minutes. Switch placement of baking sheets on the racks. Bake for another 5 to 8 minutes, until they are a nice golden brown. Brush on the rest of the butter.
            • Eat immediately, while warmed, or at room temperature. Crescent rolls will keep in a sealed bag for at least 2 days, and can also be frozen for later enjoyment.

            OM NOM NOM!

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