yeast bread

Bready or Not: Apple Cream Cheese Brioche Tart

Posted by on May 3, 2023 in apples, Blog, Bready or Not, breakfast, cake, cheese galore, yeast bread | 0 comments

This Apple Cream Cheese Brioche Tart isn’t a beginner’s recipe, I’ll say that straight up. There are gobs of steps, multiple rise times, lots of dirty dishes. But the result? Wow.

Bready or Not: Apple Cream Cheese Brioche Tart

This is really a show-stopper kind of bread for a dessert, breakfast, or brunch. You have an enriched bread with a creamy, rich filling topped with spiced apples.

Bready or Not: Apple Cream Cheese Brioche Tart

We had to test the best ways to eat the leftovers, too. The tart is fantastic fresh. Because of the creamed cheese, it needs to be stored in the fridge–but it’s thick and cloggy if eaten cold.

Bready or Not: Apple Cream Cheese Brioche Tart

However, heating it in the toaster oven doesn’t work–the cream cheese will melt off! Like Goldilocks, we eventually found the “just right.” It was a quick zap in the microwave, maybe 15-20 seconds depending on your machine. Enough to take the chill off without making it hot.

The things we bakers must do for science and the good of the people…

Bready or Not: Apple Cream Cheese Brioche Tart

There’s no denying that this is a complicated, time-consuming recipe, but the results are delicious and beautiful to behold. Modified from Red Star Yeast, and uses their Platinum Yeast.
Course: Breakfast, Dessert, Snack
Keyword: apple, cheese, cream cheese, yeast bread
Author: Beth Cato

Equipment

  • rimmed baking sheet
  • 9-inch springform pan
  • parchment paper
  • stand mixer with paddle and dough hook
  • nonstick spray with flour
  • pastry brush
  • uneven spatula
  • instant read thermometer

Ingredients

Apples

  • 2 cups apples peeled then sliced to 1/4-inch, about 1 1/2 medium apples (Honeycrisp recommended)
  • 1 Tablespoon white sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon apple pie spice

Dough

  • 2 cups all-purpose flour divided
  • 1 1/2 Tablespoons white sugar
  • 1 1/2 Tablespoons light brown sugar packed
  • 1 0.25oz package Platinum Yeast
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup milk or half & half, warmed to 120-F to 130-F
  • 2 large eggs room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter softened

Filling

  • 2 Tablespoons unsalted butter softened
  • 3 Tablespoons white sugar
  • 2 Tablespoons light brown sugar firmly packed
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon apple pie spice
  • 8 ounces cream cheese room temperature
  • 1 large egg room temperature
  • 3 Tablespoons all-purpose flour

Topping

  • 1 large egg for egg wash
  • 1 Tablespoon water for egg wash
  • Swedish pearl sugar for sprinkling

Instructions

  • Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper.
  • Prepare the sliced apples by using a large bowl to stir them with sugar, lemon juice, and pie spice. Let the mixture stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
  • Bake the apples until they are fork-tender and have released significant moisture, 12 to 16 minutes. Rotate the pan and stir halfway through. The apples should reduce in size slightly but retain their shape. Let the apples cool while continuing with other stages. Also, turn off the oven, as it won’t be needed for a while.
  • Begin the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup flour, white sugar, brown sugar, yeast, and salt at medium-low speed. Add the warm milk, eggs, and vanilla, beating everything on medium about 2 minutes until it’s combined. Scrape the bottom and sides of bowl a few times. Gradually add the remaining 1 1/2 cups flour.
  • Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic. It should start to pull away from sides of bowl. This will be around 6 to 9 minutes.
  • Add the softened butter, 1 tablespoon at a time, beating well after each addition. This will take 6 to 8 minutes total. Scrape the sides of bowl and dough hook as needed. If the dough looks slightly broken during this stage, that's okay–keeping beating it and it'll come back together.
  • Increase mixer speed to medium-low and beat until a smooth, elastic dough forms, about 6 minutes.
  • Turn out dough onto a clean surface and knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl. (At this stage, the dough could be covered and placed in the fridge for a few hours or overnight.) Cover it and place it in a warm spot until it doubles in size, about 45 minutes to 1 hour.
  • Cut a piece of parchment to fit in the base of a springform pan. Apply nonstick spray with flour in pan. Add cut paper. Spray again to coat paper and sides.
  • Punch down dough, then cover it and let it rest for about 10 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Use the bottom of the springform pan to poke a 9-inch circle in the middle of the dough. Fold and press outside edges inward to create a crimped edge. Lift the dough to place it in the prepared pan. Press dough to make sure it fills the bottom. Crimp and secure the edges again if needed. Cover and let rise again in a warm place for 25 minutes. Dough should be puffed and hold an indentation when it’s poked.
  • Preheat oven to 325-degrees.
  • Now make the filling. In the clean bowl of the stand mixer, using the paddle attachment, beat the butter, white sugar, brown sugar, vanilla, salt, and pie spice at medium speed. Gradually add the cream cheese, beating until smooth. Add egg, beating until combined, then add the flour. Scrape the bowl to make sure everything is mixed.
  • Use your fingertips to dimple center of dough back down, leaving outside crust higher and puffed. Crimp and secure edges if necessary, and press out any air bubbles if you see them.
  • Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange the sliced apples slightly overlapping in two concentric circles. (You may have leftover slices. Eat’em on their own!)
  • In a small bowl, whisk together egg and water. Brush outer edge of dough with egg wash. Sprinkle pearl sugar along the crust.
  • Bake for 20 minutes. Rotate pan. If the crust is browning, cover it with foil. Bake for another 25 to 28 minutes. When the tart is done, the crust will be golden brown. The filling should be set around outside edges and slightly jiggly in center. An instant-read thermometer inserted in center should register at least 175-degrees.
  • Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of springform pan. Let cool completely on pan base on a wire rack.
  • The tart can be enjoyed fresh after it cools. Leftovers should be stored in the fridge, but will be cloggy if eaten chilled. It’s best warmed with a short zap in the microwave, about 15-20 seconds; if it’s made too hot, the cream cheese melts! Leftovers can also be individually wrapped and frozen for later. Thaw in fridge.

OM NOM NOM!

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    Bready or Not: Cheesy Fantail Rolls

    Posted by on Mar 22, 2023 in Blog, Bready or Not, cheese galore, side dish, yeast bread | 0 comments

    If you know anything about me, you know I’m all about cheese. These Cheesy Fantail Rolls deliver all that good stuff with cheese in the dough and oozing from between the layers of dough.

    Bready or Not: Cheesy Fantail Rolls

    I based this on a Bake from Scratch recipe for Parmesan-Gouda Fantails. I’m more flexible about the cheese. Just go with a good melter, or a combination of melters. I did a whole block of Roth Dill Havarti. Another firm cheese with herbs would be great. If you like spice? Go with a spicy blend. Have fun with it.

    Bready or Not: Cheesy Fantail Rolls

    My other big recommendation is that you don’t use pre-shredded cheese, as it’s coated with preservatives and won’t melt as well. But if that’s all you have, well, it won’t end the world.

    Bready or Not: Cheesy Fantail Rolls

    Do reserve a block of time for this recipe. Shaping the rolls isn’t hard, but it is fiddly, and it will make a mess on your counter or table. However, that effort is well worth it, because these rolls are gorgeous and delicious.

    Bready or Not: Cheesy Fantail Rolls

    These rolls are a bit fiddly to form, but wow, the end result is both gorgeous and delicious. Have fun trying this with different cheeses. Modified from Bake from Scratch Bread 2018.
    Course: Appetizer, Side Dish
    Keyword: cheese, yeast bread
    Servings: 12
    Author: Beth Cato

    Equipment

    • stand mixer
    • microwave
    • 12-cup muffin pan
    • pastry brush

    Ingredients

    • 1 cup light beer room temperature
    • 1 Tablespoon white sugar
    • 2 1/4 teaspoons active dry yeast
    • 8 Tablespoons unsalted butter melted and divided
    • 3 cups all-purpose flour
    • 2 cloves garlic minced
    • 1 1/2 teaspoons dried parsley divided
    • 1 teaspoon kosher salt
    • 8 ounces cheese such as cheddar, havarti, or other good melter; shredded

    Instructions

    • In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
    • In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
    • Apply nonstick spray to the wells in a 12-cup muffin pan.
    • Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
    • Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
    • Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
    • In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
    • Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.

    OM NOM NOM!

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      Bready or Not Original: Khachapuri

      Posted by on Jan 4, 2023 in Blog, Bready or Not, cheese galore, yeast bread | Comments Off on Bready or Not Original: Khachapuri

      Let’s start the new year in cheesy fashion! Here’s my take on khachapuri, aka Georgian cheese bread. It’s pretty much the ultimate dish if you like bread and cheese.

      Bready or Not Original: Khachapuri

      This is an original recipe, which I made from studying about four other recipes. I have no way of knowing if this, or the recipes I pull from, are authentic. Really, they can’t be. Those of us in the US likely can’t get the real-deal cheeses, but I did try to go more authentic than some of the other recipe suggestions.

      Bready or Not Original: Khachapuri

      Butterk√§se is carried by some supermarkets in the US, especially the Roth brand out of Wisconsin. If you can’t find that, go for a good melter like mozzarella or havarti.

      Bulgarian feta is moister than typical domestic fetas and also doesn’t have as strong of a salty flavor. I’ve found that it is regularly carried in Grocery Outlets in California and in larger Asian/European grocery stores. Can’t find it? Go for another moist feta.

      Bready or Not Original: Khachapuri

      Traditional Khachapuri is topped with an egg. Mine is not, because my husband hates eggs. I knew he wouldn’t even want to see a runny egg on my portion!

      I include advice on reheating leftovers as well. I can testify that this dish reheats beautifully in the oven.

      Bready or Not Original: Khachapuri (Georgian Cheese Bread)

      This wondrous food is essentially a bread boat filled with cheese. Make this for several people, or plan on leftovers–the bread is soft and dense, and the cheese is rich! Makes two khachapuri.
      Course: Main Course
      Cuisine: Georgian
      Keyword: cheese, yeast bread
      Servings: 4
      Author: Beth Cato

      Equipment

      • food scale
      • parchment paper
      • pizza stone

      Ingredients

      Dough

      • 1/4 cup milk
      • 1/2 cup water
      • pinch sugar
      • 1 teaspoon active dry yeast
      • 1 3/4 cups all-purpose flour plus more for dusting
      • 1 1/4 teaspoon kosher salt

      Filling

      • 9 ounces butterk√§se also known as butter cheese, shredded (substitute mozzarella or havarti)
      • 7 ounces Bulgarian feta broken apart with fork (substitute other moist feta)
      • 1 large egg room temperature
      • 2 large eggs for topping, optional
      • fresh basil or other chopped herbs or red pepper flakes for topping, optional

      Instructions

      To make the dough

      • Warm the milk and water together, in the microwave or on the stove, to about 110-degrees. Transfer it to a large mixing bowl. Stir in sugar and yeast. Let stand about 10 minutes to start bubbling; if the room is cold, cover the bowl with plastic wrap or a towel to encourage warmth.
      • Add the flour and salt to the bowl. Beat using a dough hook for about five minutes, or longer if by hand, to form a soft dough. Move to a larger greased bowl and cover, letting rise for an hour to an hour and a half.

      Shape and fill the khachapuri

      • Combine the two cheeses in a bowl. Mash in the egg to completely incorporate.
      • Lightly flour a work surface. Turn out the dough onto the surface, dividing in half. Form each into a round; set one aside. Use a rolling pin to extend a piece of dough to be about ten inches across. Lift it onto parchment paper. Repeat with the other piece of dough, either fitting onto the same parchment or a second piece.
      • Spoon half the cheese mixture into the middle of a bread sheet, spreading out to about an inch from the edge. Fold the bare edge over to meet the cheese, shaping it into a cheese canoe, pinching the ends together and twisting to seal. Repeat with the second half.
      • Preheat oven at 450-degrees and place pizza stone in oven to heat up. Let khachapuri rise for 30 minutes.
      • Carefully pull out the pizza stone. Use parchment to lift khachapuris onto the stone. Bake for 12 minutes. If adding the traditional cracked egg to top each piece, then do so now. In any case, turn around khachapuri and bake for another 4 minutes. Crust should be browned with cheese fully melted.
      • Let set for 10 minutes. If desired, add chopped basil, red pepper flakes, or other herbs. Serve!

      OM NOM NOM!

        Notes

        To heat up leftover khachapuri, preheat oven at 475-degrees. Wrap khachapuri in foil. Bake for 20 minutes, then check. Pull back foil to cover crust to reduce browning it too much, then bake another 5 to 10 minutes, until cheese is soft and gooey in the middle.
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        Bready or Not: French Rolls Mixed in the Bread Machine

        Posted by on Oct 26, 2022 in Blog, Bready or Not, French, yeast bread | Comments Off on Bready or Not: French Rolls Mixed in the Bread Machine

        These French Rolls Mixed in the Bread Machine take some planning–including awakening the starter a day ahead of time–but are well worth the effort due to the sheer deliciousness.

        Bready or Not: French Rolls Mixed in the Bread Machine

        This is one of those recipes that isn’t a huge time drain, but does require work in little bursts. Begin the starter. Get the rest of the dough going. Do another rise. Shape the rolls and rise a third time. Bake.

        Bready or Not: French Rolls Mixed in the Bread Machine

        Also, just like the real thing in France, these are intended to be eaten fresh. However, that’s no big problem so long as you have room in your freezer. Freeze extra rolls the day they are made, and they’ll thaw and heat later and still be amazing.

        Bready or Not: French Rolls Mixed in the Bread Machine

        This recipe is modified from Making Artisan Breads in the Bread Machine by Michelle Anderson, which I highly recommend to any bread machine owners. [affiliate link]

        Bready or Not: French Rolls Mixed in the Bread Machine

        Classic, crusty French rolls are easy to make with the help of a bread machine! Makes about 12 dinner-size rolls. Modified from Making Artisan Breads in the Bread Machine by Michelle Anderson.
        Course: Bread, Side Dish
        Cuisine: French
        Keyword: yeast bread
        Servings: 12 rolls
        Author: Beth Cato

        Equipment

        • bread machine
        • kitchen scale
        • plastic wrap
        • parchment paper
        • basting brush

        Ingredients

        Starter (make 12 to 18 hours ahead)

        • 1 1/4 cups bread flour
        • 1/4 cup whole wheat flour
        • 3/4 cup lukewarm water 100-110-degrees F
        • 1/8 teaspoon active dry yeast

        Dough

        • 3/4 cup lukewarm water 100-110-degrees F
        • 1 3/4 teaspoon sea salt
        • 3 cups bread flour plus more for work surface
        • 1/2 teaspoon active dry yeast
        • nonstick spray or olive oil

        Finish

        • 1 large egg
        • 1 Tablespoon water

        Instructions

        Make the starter

        • In the bucket of a bread machine or in a separate pitcher, stir together all of the starter ingredients until combined. Cover the top with plastic wrap and let set to rise at room temperature for 12 to 18 hours.

        Make the dough

        • If the starter didn’t rise in the bread machine, place it there now and add the additional water, salt, flour, and yeast. Start the dough cycle.
        • Once the full cycle is done, apply nonstick spray or olive oil in a large bowl. Gather the dough into a ball and place it in the bowl, flipping it to completely coat. Cover with plastic wrap and let rise until it doubles, about an hour. Prepare one or two large baking sheets with parchment paper.
        • Weigh the dough and then turn it out in a lightly floured work space. Determine the desired size of rolls; for standard dinner-sized ones, twelve is ideal. Divide the dough accordingly, forming into balls by tucking the lumpier bits and seams underneath. Fill a saucer with water to dab fingertips to make smoothing the dough easier. Space rolls out on prepared pan(s). Lightly cover with plastic wrap.
        • Let rolls rise about 45 minutes. They should puff up. Preheat oven at 450-degrees.

        Make the egg wash

        • Whisk together the egg and water. Remove and discard plastic wrap from rolls. Brush egg wash over the rolls.
        • Bake until golden brown, about 12 to 15 minutes. Rolls should sound hollow when tapped. They are best eaten hot the day they are made, but if frozen promptly, they will reheat later for same-day eating and still taste delicious!

        OM NOM NOM!

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

          Posted by on Jul 13, 2022 in Blog, Bready or Not, yeast bread | Comments Off on Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

          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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