Cheesy Chorizo Buns

"What are those rolls I just saw on Instagram?" asks my teenager, sauntering into the kitchen.  My kitchen that is six steps away from his cave bedroom, at most.

I got a good laugh out of that one.  I can't give him a hard time, though.  He works his butt off (literally) at swim practice twice a day.  On average, that's four to five hours a day.  I don't blame him for retreating to a cool, dark bedroom and some time on his iPod.  It just made me laugh to think that he was mere steps away from me as I kneaded the dough...cooked the chorizo...grated the cheese...and waited for the whole shebang to rise.

Nut Roll Coffee Cake {Bread Baking Babes}

At first glance, this recipe seemed pretty straight forward.  But after diving in, it turned out to have a few tricks up its sleeve.  I think it's one of those recipes that takes a few go-rounds and tweaks before it comes out just right.

Now, I've only made it once.  So far.  But after at least a short break (read: not health food or anywhere close to it), I will try it again.  You see, if you look at the photos, you'll see how the inside looks pretty wet.  And though I baked it to the longest recommended time, I know it could have used at least another 10 minutes.  But this is the type of bread/loaf that you can only tell for sure once you've cut into it.  Or baked it a few times.

That being said, a room temperature proofing of the dough once it is in the pan...and before going into the oven...may resolve the recommended cooking time (see Jamie's).

Another tricky bit is the amount of filling.  Once you whip up those whites, it's got itself some body!  I may try cutting it down to two egg whites on my next go-round, just to see what happens.  It may help the inside cook through a bit better/quicker, as well.  But I actually didn't mind the amount of delicious, make-the-kitchen-smell-like-the-holidays filling one bit!

But after all was said and done, even if it was a bit under-baked, it was entirely delicious.  And extremely rich.  I really do see this as something that I want to have ready to bake on Christmas morning.  The smell, the mingling of the walnuts and the cinnamon, the (indulgent) comfort of it in my belly.  It just begs to be made during the cold, winter holiday season!

Nut Roll Coffee Cake

by Heather Schmitt-Gonzalez

Prep Time: 2 hours (mostly unattended) + overnight

Cook Time: 45-55 minutes

Keywords: bake bread breakfast dessert eggs nuts Christmas Dia de los Muertos New Year cake winter

Ingredients (1 (10") Coffee Cake)

For the dough:

• 1-1/2 tablespoons (2 packages) active dry yeast
• ¼ cup (65 ml) warm water (110°F - 115°F)
• 16 tablespoons (225 g/8 ounce/2 sticks) unsalted butter, melted
• ½ cup (125 ml) warm milk (110°F - 115°F)
• 4 large egg yolks
• 2 tablespoons sugar
• ¾ teaspoon salt
• 2 ½ cups (~350 g) bread flour, more as needed

For the filling:

• 3 egg whites
• 1 cup + 3 Tbs sugar, divided
• 2 cups ground walnuts
• 2 tablespoons milk
• 2 teaspoons ground cinnamon
• pinch of sea salt

Instructions

the day before you want to bake:

Place warm water in a large bowl, and sprinkle the yeast over. Stir a bit and let sit until the yeast looks creamy. Using a wooden spoon, stir in the melted butter, milk, yolks, sugar, salt, and flour; beat until smooth. Mixture will still be slightly sticky, but it will pull away from the sides of the bowl and gather around the wooden spoon.

Cover with plastic wrap and refrigerate overnight (8-12 hours).

(day of baking) prepare the filling:

Set the bowl out at room temperature for 30-60 minutes (go for less if your kitchen is warm), until the chill is off of it a bit.

Place the egg whites into a medium bowl with high sides and beat until soft peaks form. Gradually beat in 1 cup of the sugar on high speed until it has all incorporated.

In another medium-large bowl, stir together the ground walnuts, milk, cinnamon, sugar, and sea salt. Gently fold the meringue into the mixture by thirds.

putting it all together:

Preheat the oven to 350°F (180°C). Grease a 10-inch tube pan with a good coating of butter.

Turn the dough out onto a well-floured work surface and divide in half. Set half aside for now. Roll one section of the dough into  18"x12" rectangle. Spread half of the filling over the dough, leaving a 1/2" border all around. Starting with a long side, roll up jelly-roll style. Pinch the seams together to seal. Some filling may seep out...no worries.

Carefully lift into the prepared tube pan, seam side up. Repeat with remaining dough and filling. Lift into pan, seam side down.

*The original recipe did NOT say to allow the loaf to rise before baking, but after experimentation among the group (Bread Baking Babes), it seems that covering with a tea towel or plastic and allowing to double in size may be a good idea. It's up to you.*

Slide into preheated oven and bake for 45-55 minutes, or until puffed and golden brown (I would err on the browner side to be sure the inside is cooked). Remove pan from oven and let cool on a rack for 10 minutes before removing the coffee cake from the pan. Let cool completely (or for as long as you can) on a rack.

You can eat it just like this, dust it with powdered sugar, or make a glaze and drizzle it over the top.

adapted from Taste of Home Bakeshop Favorites

The Bread Baking Babes are:   Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Feeding my Enthusiasms - Pat/Elle | girlichef  - Heather | Life's a Feast - Jamie | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | Paulchen's Foodblog - Astrid | Provecho Peru - Gretchen | Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)

The Bread Baking Buddies are: YOU!

If you'd like to bake along as a buddy this month, head on over to the hosting Babe's kitchen for this month (Jamie at Life's a Feast) for the base recipe (you're welcome to adapt) and any special instructions.  Then send her your post by the chosen date to receive your buddy badge and be included in the Bread Baking Buddy roundup.  I hope you join us!

Sending this bread to:
Yeastspotting + BYOB-Il Cestino del Pane

BYOB - #BakeYourOwnBread (Dec.'12)

Hello!  Who else cannot believe that it is already December?  I look forward to a month filled with holiday-inspired creations.  Speaking of inspired, did you check out last month's #BakeYourOwnBread basket? As usual, I have about a zillion more recipes that I must try.  MUST.  This month is bittersweet for me.  I'm so excited that we've made it through another year of baking bread at home...and that all of you have joined me on this journey.  But that also means that my year of hosting is drawing to a close.  And that I will be passing the bread basket.  But not to worry, the lovely Roxana of Roxana's Home Baking will be taking over in the new year; the basket will be ready and waiting for your home baked bread.

And now, I look forward to everybody joining us and helping us to fill up our final bread basket.  Let's fill it high!  I want some lovely holiday breads poking out this month.

How to participate (the rules):
1.) Blog about bread.  It can be a post about baking bread in any form (yeast, wild yeast, quick breads, flat breads, sweet, savory, loaves, rolls, breadsticks, tortillas, scones, biscuits, crackers, etc.).  It could also be a recipe that uses bread in it or as a base (pizza, bread pudding, sandwiches, etc.).  Or it could be an informative post, a tutorial or how-to post (such as how to make sourdough, bread baking essentials, favorite products for baking bread, etc.).  It could be a review of a book or cookbook having to do with bread.  It could be a photo-only post (bread festival, bakery tour, etc.).  Anything that inspires us to bake bread at home.

2.) Include a link back to this post or any of the monthly link-up posts (link in my sidebar or at the bottom) OR link to one of the other hosts.  As long as there is a link that leads people back to BYOB.  You can use a text link or the BYOB button.

  3.) Add a link to your post in the current month's BYOB linky/roundup post on any of the hosting blogs.  If you are participating in the optional BYOB - Featured Bread Blog, please let us know by dropping me a note in the comments or somehow marking  your post.

4.)  Please link only posts from the current month.

BYOB - #BakeYourOwnBread hosting team:

 -Heather from girlichef

-Connie from My Discovery of Bread

Let's make this December bread basket overflow!

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Enter your BREAD and BREAD-RELATED posts below

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1. Four breads from Bread Bakers Apprentice	2. Cherry Berry Crescent Rolls	3. Mrs. Kostyras Christmas Stollen	4. Nazook With Toasted Coconut	5. Christmas Tree Bread by Jessie
6. Herbed Oatmeal Pan Bread	7. Whole Wheat-Spelt Sourdough Puffed Breads	8. Banana Bread	9. Potato, Cheddar, and Chive Torpedoes	10. Cornmeal, Scallion, and Smoked Gouda Drop Biscuits
11. Cranberry-Vanilla Cinnamon Swirl Bread	12. 3 Cheese and Prosciutto Bread Sticks	13. Choreg/Chorak~The Armenian Brioche	14. My Discovery of Bread - What I baked this week	15. Santa Bread
16. Otah Buns	17. Toasted Sunflower & Pumpkin Seed Rye Sourdough	18. Caramelized Onions Cheese & Chive Sourdough Biscuits	19. Cranberry Muffins	20. Sourdough French Rolls
21. Chocolate cinnamon rolls	22. Healthy Edible Christmas Tree	23. Oat Bread with Avena Vital	24. Sweet and Thats it - Finnish Pulla	25. Finnish Pulla
26. Honey Wheat Sourdough Rolls	27. Chia Seeds Whole Wheat Sourdough	28. Amaranth and Fig Rye Sourdough	29. Polish Gingerbread Soft Cookies	30. Czech Christmas Bread
31. Christmas Bread	32. Eggless Stollen Bite With Toffee Candy	33. No-Knead Dinner Rolls (Martha Stewart)	34. Christmas stollen	35. Soft Butter Rolls colored with Thai herbs
36. Cracked Wheat & Bran Bread	37. Chocolate & Chestnut Spiced Loaf	38. Champagne Bread

<a href="http://www.girlichef.com/p/byob-bake-your-own-bread.html"target="_blank"><img src="http://farm8.staticflickr.com/7103/7346181244_48bfb32925_o.jpg" width="125" height="125" alt="BYOB 125 x 125"></a>

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Since this our final month hosting BYOB before passing the bread basket to Roxana, we will not be having a featured bread blog.  Instead, Connie and I would like to present the optional feature of - HOLIDAY BREADS.  If you link up a holiday bread, be sure to let one of us know in our comments section so that we can gather them up and feature them!

As always, feel free to tweet any BYOB posts using the hashtag #BakeYourOwnBread. I will be tweeting entries using that hashtag. I've also started a BYOB Pinterest Board to share the love!

I want to send out a big THANK YOU to everybody who has baked bread in their home kitchens this year and added it to our big, virtual bread basket.  I've found so many recipes that I want to try...they're sure to take me through a whole 'nother year!  Be sure to head over to Roxana's place at the start of 2013 to share all of your inspiring bready creations!

Buttery Pull-Apart Dinner Rolls

Sometimes I see something and immediately know that it will be in my kitchen in a matter of days.  Maybe even hours.  That was exactly the case when I saw these rolls over at Karen's place.  I knew without a shadow of a doubt that my family would love them.  I knew they should make their way onto my Thanksgiving menu.  So they did.

They were touted everything from "awesome", to "the best", to "mmmmm".  And then I was told I should have made two batches.  Also, they must be on the menu every year from here on out.

See.  I know what they like.

The thing is, these rolls are the perfect accompaniment to any meal.  Gorgeously burnished with butter.  Soft and fluffy.  Plus, if you cut them in half and layer some leftovers inside - they make a great sandwich roll!

Buttery Pull-Apart Dinner Rolls

by Heather Schmitt-González

Prep Time: 1½ - 2½ hours (largely unatt

Cook Time: 24 minutes

Keywords: bake bread Christmas Easter Thanksgiving American

Ingredients (16 rolls)

dough:

• ⅔ c. lukewarm water (100°-110° F)
• ½ c. lukewarm milk
• 2 oz. (56 g / 4 Tbs. / ½ stick) unsalted butter, at room temperature
• 2 Tbs. granulated sugar
• 1½ tsp. fine sea salt
• ¾ oz. (21 g) instant potato flakes
• ¾ oz. (21 g) nonfat dry milk
• 14¾ oz. (417 g) bread flour or unbleached all-purpose flour
• 7 g (~2¼ tsp.) instant yeast

to finish:

• ~2 oz. (56 g / 4 Tbs. / ½ stick) salted butter, melted

Instructions

in bread machine:

Place all ingredients into bread machine in order listed (or in order specified in your manufacturers instructions) and press dough cycle.

in stand mixer:

Place all of the dough ingredients into the bowl of a stand mixer that is fitted with the dough hook attachment. Turn on low until all of the ingredients are just combined. Turn up the speed to medium and knead until you have a soft dough, ~7 minutes.

by hand:

Combine all ingredients in a large bowl and stir with a wooden spoon or dough whisk until ingredients are all combined and too hard to work with the spoon. Turn out onto a lightly floured surface and knead until dough is soft and pliable, ~10 minutes or so.

next step - mixer or hand kneading:

Form dough into a ball and place into a well-oiled bowl. Cover with plastic wrap or a clean kitchen towel and set aside until doubled, ~60-90 minutes.

finishing - all methods:

Turn dough out of machine or bowl onto a lightly floured work surface; press gently to deflate.

Divide dough into 16 even pieces (~1.8 oz. / ~52 g each) and form them into balls.

Grease two 8-inch or 9-inch round cake pans and then place 8 rolls in each pan, spacing them evenly apart. Cover the pans with plastic wrap or clean kitchen towels and allow to rise at room temperature until the dough is puffy and the individual pieces are touching each other, ~60-90 minutes.

Preheat oven to 350° F during last 15-20 minutes of rise time.

Slide both pans into the preheated oven and bake until the rolls are golden and have an internal temperature of 190° F, ~24 minutes.

Remove pans from oven and generously brush the rolls with melted butter (you might have a little left after brushing). Let sit for 2-3 minutes, and then carefully remove them from the pan and allow to cool on a wire rack.

Eat warm or at room temperature. Store, tightly wrapped at room temperature for 2-3 days. Place on a baking tray and reheat for a few minutes if making in advance.

note:

You can freeze the partially risen dough in advance, if you like. Allow dough balls to rise about ½-¾ of the way and then slide the pans into the freezer. Once frozen solid, turn the dough out of the pan and slide it into a freezer-safe zippered baggie. The night before you want to bake them, place the frozen dough back into a greased pan, cover the pan with greased plastic wrap, and allow to sit in the refrigerator overnight. Remove the pan from the refrigerator about an hour or so before you're ready to bake them. Preheat oven and bake as normal.

adapted from Karen's Kitchen Stories

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Yeastspotting