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Cookbook review: 'Heartland'


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No-Knead Clover Honey Dough

6-1/2 cups bread flour, plus more for dusting
2 tablespoons instant or bread machine yeast
1-1/2 tablespoons fine kosher salt
1 cup clover honey or other amber honey
1/4 cup vegetable or canola oil
2 large eggs
Warm water (about 100 degrees F.)

Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a 16-cup mixing bowl

Add the yeast and salt to the flour. Stir together with a wooden spoon or a Danish dough whisk. Mix the honey, oil, and eggs together in a 4-cup measuring cup.

Add enough warm water to reach the 4-cup mark and stir together. Pour the honey mixture into the flour mixture, stir to combine, then beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.

Cover with plastic wrap and let rise at room temperature (72 degrees Fahrenheit) for 2 hours, or until the dough has risen to about 2 inches below the rim of the bowl and has a spongelike appearance.

Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to three days before baking. If you like, write the date on the plastic wrap so you know the bake-by-date for your dough.

Cider-Glazed Cinnamon Rolls

1 batch No-Knead Clover Honey Dough

Cinnamon Filling:
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup packed light or dark brown sugar
1 tablespoon ground cinnamon

1 cup confectioner’s sugar
2 tablespoons apple cider

Line a large baking sheet with parchment paper.

To form the rolls, divide the dough in half with a serrated knife and a dough scraper. The remaining dough in the bowl with deflate somewhat. Transfer each dough portion to a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, roll each portion into a 12 by 8-inch rectangle. Spread the filling over the dough, leaving a ½-inch perimeter. Starting with the short end, roll each piece of dough into an 8-inch cylinder with your hands. If the dough begins to stick to the surface, use the dough scraper to push the flour under the dough and scrape it up. With the dough scraper, slice each cylinder into 1 inch pieces.

Place the rolls, filling side up, in the prepared baking pan so that they are touching. Cover with a kitchen towel and let rest at room temperature for 1 hour.

Meanwhile, preheat the oven to 350 degrees Fahrenheit.

Bake for 25 minutes to 27 minutes, or until browned and instant-read thermometer inserted in the center of the rolls registers at least 190 degrees Fahrenheit.

Transfer to a wire rack to cool.

For the glaze, whisk the sugar and cider together in a small bowl. Drizzle or spoon the glaze over the rolls when they are cool.

– Lane Brown works for Monitor publishing.


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