Rosie’s Rolls and Bread

Rosie’s Rolls Baked in a Springform Pan

On a recent re-watch of ‘The Hundred-Foot Journey’, I heard the line “Find them in your heart, and then bring them to the pot”.  The line was from the young aspiring chef, Houssan, and he was referring to ingredients. The movie succeeded in romancing everything from cracking open an egg to gathering fresh mushrooms and herbs from the countryside.  Then when I heard ‘food is memories’ my heart was melting.  Food really is memories and has been a big part of my blog so far.  I love the backstory to a recipe and for me remembering the who, what, where, and when of a recipe is my way of finding ingredients in my heart.  Rosie’s Rolls and Bread is one of those recipes that comes from the heart.  If you’d like to read the post on how it all started you can find it here. I hope I’ve ‘romanced’ this post enough to make you want to give it a try, so take a look and see how creative you can get with a really great piece of dough.

Rosie’s Rolls and Bread

Because this recipe originates with a starter and a number of easy steps, I’ve included more pictures.  You can find the starter recipe here.  When you first take a look at the recipe you might think – are you kidding me?  NO. WAY. Well, it’s not that complicated.  The rising times draw the process out but that really works in your favor.  It’s easy to plan for a late afternoon bake or early morning bake.  You pick.

OK, let’s get started.  I will be giving directives for a morning bake.  Take the starter out in the evening or before bed and add 1 cup warm water, 3/4 cup sugar and 3 tablespoons of potato flakes.   Stir and keep out at room temperature overnight.  In the morning you will mix the dough.  The picture above is 1 batch mixed and kneaded.  The dough will rise all day and you will work with it in the evening.

Dough Cut into 3 Pieces

In the evening punch down the dough and knead.  Separate the dough into 3 equal pieces.  Knead each piece and use however you prefer: bread, rolls, coffee cake, pizza dough.  It’s really just that versatile so have fun with it.  If you are using the next day for a coffee cake or pizza dough (goodies not needing a rise time) just place the dough in a plastic bag that’s been dusted with flour and refrigerate.  So easy.

1 of the 3 Pieces of Dough Rolled for Cinnamon Rolls

The picture above is one of the 3 pieces rolled to approximately 15-17″ wide.  The shape is not perfectly rectangular or round.  I usually begin by pulling and stretching the dough to make it easier to roll. Usually, 3 times during the rolling process.

One – Two – Three

The dough is brushed with melted butter, sprinkled with cinnamon and sugar then folded three times.

Dough Cut into 6 Pieces

The dough is cut into 6 rolls.  Pinch the open end before placing in the pan.  If you are making bread, you would place the dough in a greased bread pan.  I use 9×5 bread pans.  The rolls or bread rise overnight and will be ready to bake in the morning.  You can also separate the dough into 4 pieces and make smaller loaves.  I usually do this during high humidity times.

6 Rolls in a 9″ Pan after Rising and Before Baking

The rolls are finished rising and ready for baking.  Bake 30 minutes at 350 degrees.

6 Rolls in a 9″ Pan Baked, Iced, and Topped with Pecans

Thanks for stopping by and please consider leaving a message about one of your ‘heart recipes’.   Rose

Rosie's Rolls and Bread

 

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This dough is very versatile giving you the choice of making bread, cinnamon rolls, pizza dough etc. Use your imagination!

Author: Sock Box 10

Serves: 3 pieces

Ingredients

• 1 cup starter
• 1½ Cups warm water
• ½ cup oil
• 2 teaspoons salt
• ¼ cup sugar
• 6 cups bread flour
• Cinnamon and Sugar mixture
• ¾ cup of sugar
• 3 teaspoons flour
• ¾ teaspoon cinnamon
• Icing Recipe
• 3 tablespoons melted butter
• 2 cups powdered sugar
• 3 tablespoons milk
• ¼ teaspoon vanilla

Instructions

1. Place starter, water, oil, salt and sugar in large bowl and stir to combine.
2. Add 4 cups of the bread flour and mix. I mix by hand with a wooden spoon but I know someone that uses a mixer with a dough paddle.
3. Add the additional 2 cups of bread flour and mix a few times then turn the dough onto a cutting board or your counter top to begin kneading.
4. Knead with your hands until the dough is smooth and elastic.
5. Place the dough in a lightly greased bowl and roll the dough to grease all sides and cover.
6. The dough can rise all day or night ( 8 Hours) depending on when you want to do your bake.
7. Punch down the dough and knead, Separate the dough into three pieces and knead again until air is out and a nice smooth piece of dough is formed. At this point, you can decide to make loaves of bread or rolls or whatever you like. One of the 3 pieces of dough can make 6 cinnamon rolls.
8. Follow the pictures in this post.
9. Place the dough or rolls in pans and let rise, this is usually overnight for me.
10. This is my schedule for baking with the starter:
11. Evening - Morning - Evening - Morning
12. Take the starter out of the refrigerator in the evening before bed and add; 1 cup warm water, ¾ cup sugar, and 3 TBS potato flakes. Stir.
13. Starter sits on the countertop all night at room temperature.
14. In the morning, mix the dough.
15. The dough rises all day.
16. That night punch down dough, knead, separate into three pieces and knead again.
17. At this point, you can decide if you'd like to make rolls, bread, or even save a piece in the refrigerator for another creation.
18. Place the rolls or loaves in a pan to rise overnight.
19. I like to place mine in the oven (not turned on) overnight. It's more of a controlled temperature and helps on humid days.
20. Bake in the morning for 30 minutes at 350 degrees.
21. The prep time does not include the rising and setting times.
22. ENJOY!

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