sweet bread

i truly pushed myself to make these for the kids’ breakfast. my baking-with-yeast phobia from numerous failed childhood experiments sometimes prevails but…it’s just that i really detest the long list of (mostly unpronounceable) ingredients in the commercial baked goods from the grocery.

anyway, now i think it is fun to work with dough. this is from Betty Crocker: the recipe yields two 8-inch pans of rolls, one using up the extra honey nut filling from the empanaditas, and the other frosted with a tart-sweet orange icing.

sweet rolls: two flavors

the recipe:

1 envelope active dry yeast (i used Fleischmann)

1/2 cup warm water (105-110F)

1/2 cup warm whole milk, scalded, cooled

1 egg

1/2 cup sugar

1/3 cup butter (6 tbsps.)

1 tsp. salt

3 & 1/2 to 4 cups of flour

orange frosting *

honey nut filling**

orange frosted sweet bread

dissolve yeast in warm water in the bowl of your heavy duty mxier. stir in milk, sugar, salt, butter, egg and two cups of the flour. beat till smooth. stir in enough remaining flour to make dough easy to handle. turn only lightly floured surface; knead until smooth and elastic, about five minutes. place in greased large bowl, turn greased side up. cover, let rise in warm place until doubled. (dough is ready when indentation remains when touched). punch down dough then shape into rolls.

*for orange rolls: make an icing from 1 & a half cups of powdered sugar, 3 tbsps. softened butter, 1 tbsp. orange zest and 2 tbsps. orange juice–mix until soft and creamy.

flatten half of the dough with hands or a rolling pin into a 12″ by 7″rectangle and spread with half of the orange mixture beginning with the 12 inch side. pinch end of the dough to seal well. cut into 12 a-inch slices. place slightly apart in 8-inch round pan. let rise until double.

preheat oven to 375 and bake for 20 to 25 minutes or until golden brown. frost with the remaining orange frosting.

for the other half i did the exact same thing with my leftover**honey-nut empanadita filling (about 1 and a half cups).

9 thoughts on “sweet bread

  1. thess

    Chef, you really MUST give me baking lessons, please? (may ‘please’ naman eh 😆 )

    juicemio, ako ay naglalaway! may orange frosting pa :yes:

  2. drstel

    oh mah cherie, siyempre freeyetic ang lesson, gustotic ko lang ay libretic na ticketic to Hollandic..hik! :lol:christening na ni Boretti di vi di?:comedy: at chaka all-i-can-pick peras for poaching ha….:fryingpan

  3. Lani

    Inggit ako sa iyo, Stel dear. Afraid din akong mag-try ng yeast, I tried making siopao once, pumalpak iyong dough. Ewan ko kung anong nangyari sa yeast at nagcrumble ang dough ko.

  4. drstel

    naku Lani … ako nanghihinayang…it takes a lot out of me when a recipe fails (feeling that i wasted the food, time, effort) but i find that even with only one successful loaf i feel confident enough to try again. but. siopao medyo i gave up on, kasi masarap yung nabibili sa tabi tabi naman heehee:comedy:
    this one’s easy Lani…just check the yeast expiration date. i also want to try the instant siopao mix (white king ata)….will report back kung triumph….:penguin:

  5. celiaK

    Tita Stel ! Did you know this was one of the first recipes that I baked from my long-gone Betty Crockers cookbook? Wow this brought a lot of memories. When I was baking this I was wondering why a visiting uncle hasn’t left yet. Yun pala hinihintay maluto yung bread. Hehehe, buti na lang edible syang lumabas. 😆

  6. Mita

    ako din bilib sa baking skills mo. ginawa ko din tong Betty Crocker cinammon rolls…tuyong tuyo! nakalimutan ko mag-adjust for high altitude. hindi ko na uulitin until nasa sea level ako ulit.

  7. drstel

    hi Mita, naku it took several gazillion tries. i hope you will try again, and compensate for your high-ness er high altitude-ness…:detective:
    what kinds of adjustments, is it temperature or ingredients or both?:glasses-slip:

  8. drstel

    celiaK luv:lei: hey i like your uncle’s devotion:yes: it’s wonderful with coffee!:capuccino wish ko lang, makagawa ng croissants! PhD na siguro ako by then:lol:
    a lot of us had Betty Crocker when we were young chicks eh? ay ako lang pala ang old hen:drunk

  9. Mita

    naku andami…there’s reducing sugar and leaveners and oil…increasing temp or cooking time. even in boiling, it takes longer for certain things to cook…even eggs. that’s why i’ve been sticking to pies because the crust doesn’t need any leaveners and the dry atmosphere seems to help you get that flakiness..but even then, I add more than half the required amount of liquid because flour here will get that dry.

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