When I began my first year away at college, I had heard about the dreaded “freshman fifteen”. It’s that bizarre anomaly that occurs the first time students go away to college and experience eating in the campus cafeteria where there’s not much that’s healthy, low calorie or pleasant tasting. Legend has it that most freshman will pack on fifteen pounds their first year. And sure enough, it happened to me. My mother claimed that when I came home for my winter break she hardly recognized me.
So do you know what the culprit was…Sweet Rolls. It was the one thing that the cafeteria at Rider University served that was actually edible. I used to eat them in mass quantities. So much so that the cafeteria ladies used to hide trays of them when they saw me coming so there would something left over for the other students. So that folks was how I began my lifelong obsession with the Sweet Roll.
Today I made these Sweet Rolls with Cardamom and Orange Glaze. This is not an overly sweet treat, they’re definitely more a roll than a pastry. I like to add cardamom which gives the roll a spicy-sweet taste and pairs very well with the orange glaze.
Sweet Rolls with Cardamom
Adapted from the LA Times
- 2 packages of active dry yeast (4 1/2 teaspoons)
- 1/2 cup warm water (105-115 degrees)
- 1/2 cup milk
- 1/2 cup butter, cut into pieces
- 2 teaspoons plus 1/2 teaspoon of cardamom
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 eggs
- 4 – 4 1/2 cups unbleached all-purpose flour
- 3 tablespoons, softened butter
- 3/4 cup golden raisins (or brown ones, doesn’t matter) re-hydrated
- 1/2 cup nuts, roughly chopped (pecans, walnuts, hazelnuts or I used pistachios)
- zest of 1 orange
- juice of 1 orange
- 1 1/2 cups powdered sugar, sifted
- Place 1/2 cup of warm water (between 105-115 degrees F) in a small bowl and sprinkle the yeast on top. Stir it to dissolve it and let it sit to get foamy.
- Take your raisins and place them in a bowl covered in warm water and let them sit until you’re ready to use them. This will hydrate them and plump them up. When ready to use, drain and pat them dry with a paper towel.
- In a small pan, heat the 1/2 cup of milk until just simmering, then add the butter and stir until it’s melted. Next, stir in 2 teaspoons of the cardamom, 1/2 cup sugar, and 1 teaspoon of salt. Let this liquid mixture cool to about 110 degrees F.
- Pour this mixture into the bowl of an electric mixer. Add the yeast mixture to it. Using the paddle attachment, beat in the eggs one at a time. Now, change the paddle attachment to the dough hook and add 3 cups of flour to this mixture until dough is smooth. Using a spatula, scrape down the sides and bottom to incorporate all the flour. Add more flour in small increments until the dough starts to come together. (I ended up using about 4 1/4 cups). Mix with the dough hook for about 5 minutes. Lightly flour your surface, and with floured hands turn the dough out onto you board. Knead the dough until it becomes elastic.
- Take a large bowl (or large covered container) and spray it with cooking spray, or brush it lightly with oil. Put the dough into the bowl, and turn it to coat it with the spray or oil. Cover the bowl with plastic wrap and let the dough sit in a warm place until it has doubled in size, about 1 1/2 – 2 hours.
- *Side Note: once the dough has risen, you can now punch it down and cover the bowl and put in the refrigerator overnight if you wish to make the rolls fresh for the next day. If you do that, the next day, take the dough out of the fridge and let it sit a room temperature for about an hour, punch down dough again, and roll out to make rolls.
- Punch down the dough, and roll it into a 20″ x 15″ rectangle. Make sure the dough is rolled out fairly thin, about 1/16″ so you don’t have overly “doughy” rolls.
- I melted my 3 tablespoons of butter in the microwave, in small time increments, just so that the butter became smooth enough to spread with a pastry brush or offset spatula but not so much that it was liquid. Spread the butter over the top of the dough. Whisk together the 2 tablespoons of sugar, 1/2 teaspoon of cardamom and 2 tablespoons of brown sugar. Sprinkle over the top of the dough. Sprinkle the raisins and nuts over the top also. Using a microplane, zest the orange over the top of the dough.
- Now the process may get a little tricky, so hang in there. Starting at the longer side of the rectangle, tightly roll the dough into a cylinder. If the dough became a little sticky a lightly brushed a little flour on top of it. I took a ruler and made little slit marks every 1 1/4″ so that I cut my slices all the same width so that they would bake evenly. Then place the cut rolls into a 9″ x 13″ buttered or sprayed baking dish. Cover with plastic and let rise until they double in size, about one hour. Place in a preheated 350 degree F oven, and bake for 30-35 minutes until golden brown. I rotated my pan after 15 minutes. Let cool in pan on rack for 20 minutes.
- To make the glaze: Sift 1 1/2 cups of powdered sugar into a bowl and add just enough fresh orange juice to bring the sugar to a good drizzling consistency. Mix with a whisk or fork. Drizzle over the buns. You can also sprinkle some more chopped nuts on top if you like.
If the rolls are browning too quickly on top, cover the top lightly with a piece of foil. You still want the rolls to bake all the way through and not be doughy inside.
If your room where you’re baking is cool, while the dough is rising, I take my bowl that’s covered in plastic wrap and wrap it in a bath bowl to keep the bowl warm to encourage rising.
Many times when I’m using raisins in my baking, I will re-hydrate them to plump them up because I think they taste better. You can rehydrate them in just warm water, simple syrup, orange juice or wine. Either way, I think they come out real tasty!
Here at Mama’s Gotta Bake I’ve made sweet rolls with Larry, cooked clams with Carol and today, I baked French Baguette‘s with Michele and Marci (a mother and daughter team). This is precisely why I love cooking and baking so much. For me it’s not a solitary endeavor. The cooking and baking process is not solely about nourishing the body, but also about nourishing the soul. I enjoy sharing this process with family and friends and I think this is where my love of food stems from.
I met Marci at pastry school. Like myself, she has a love of all things baked. It’s not often in my travels that I meet someone willing to discuss the pro’s and con’s of fresh yeast versus rapid rise. But Marci will have that discussion with me. Her daughter Michele, a college student, has been sparked by her mother’s affinity for baking and wanted to learn how to make a French baguette. Knowing of my obsession for baking, they asked me if I would come over to their house and give Michele a few tips on the art of bread making. Of course I would!
It turned into a real “dough fest”. Along with making baguettes, we also made brioche and biscotti. I have to say, Michele was an enthusiastic student and did a great job turning out some delicious baked goods. The baguettes were perfect. They came out of the oven with the crispiest crust and a soft interior. We had intended to give them 15 minutes to cool down, but as soon as we took them out of the oven we sliced them up and brought out the butter.
From Artisan Bread in Five Minutes a Day
Makes four 1-pound loaves
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons Kosher salt
6 1/2 cups unsifted, un-bleached, all-purpose flour
Whole Wheat Flour for pizza peel
In a 5-quart bowl of an electric mixer fitted with a dough hook, combine yeast and salt with 3 cups lukewarm water. The water should be 100 degrees F. (A digital thermometer is a great tool to have for this purpose.)
Mixing on slow speed, add all the flour at once, until the flour is incorporated. You want the mixture to be uniformly moist with no dry patches. With a bowl scraper, scrape the dough out of the bowl and into a 5-quart, lidded container (not airtight) and let it sit, covered for at least 2 hours in a warm spot. No kneading is necessary.
After the dough has risen you can use a portion of it immediately however, if you fully refrigerate the wet dough it’s much easier to work with.
Next, prepare a pizza peel by liberally sprinkling it with whole wheat flour so that the dough does not stick to the peel. Sprinkle the surface of the dough lightly with flour. Pull dough up and cut off a 1 pound piece of dough with a serrated knife. I use a digital scale to weigh the dough. Hold the ball of dough in your hands and add a little more flour as needed so the dough won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Once it’s cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary. You may want to roll it back and forth with your hands on a floured surface. Form a cylinder 2 inches in diameter. Place the loaf on the prepared pizza peel and let it rest, covered for 20 minutes.
Preheat the oven to 450 degrees F with a baking stone placed on the middle rack. Put an empty broiler tray on the bottom of the oven. After the dough has rested, paint water over the surface of the loaf using a pastry brush. The water will prevent the knife from sticking in the wet dough. Slash the loaf with long diagonal cuts using a serrated knife.
Gently, slide the loaf off the pizza peel and onto the hot baking stone. Pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for about 25 minutes, until deeply browned and firm to the touch.
Allow to cool on a rack before cutting or eating. And then bring out the butter.