Driven by the question what the heck three different leavening agents are doing in this recipe. I think between the Babes we should be able to come up with an explanation. The first time I baked this particular recipe was a long-distance bake-together with my sis on a Sunday morning. She found the recipe on a blog, I googled a bit and found that it was remarkably similar to the Pioneer Woman recipe. I was surprised by the lightness of these rolls and intrigued by the recipe ingredients.
So that's the thing behind the recipe.
Then, there's wacky. Wacky because of the above but also.... Let's try to make it different. Let's NOT use cinnamon. Let's say cinnamon is verboten!
So if you were tempted by a bialys recipe....make bialys rolls. Or make bacon and cheese rolls. Orange pudding rolls? Lemon curd? Pizza?
On to the recipe then:
"This is not a cinnamon roll"- rolls
The ingredients:480 ml [2 cups] milk
120 ml [1/2 cup] vegetable oil (first time I used 60 gr butter instead of oil)
95 gr [1/2 cup] sugar (depending on the flavor you make)
2 to 2.1/2 tsp yeast
520 gr [4 cups] AP flour
65 gr [1/2 cup] AP flour (extra, reserve to add later)
1/2 tsp heaping baking powder
1/2 tsp scant baking soda
1/2 tBs [9 gr] salt
190 gr [1 cup] sugar (depending on the flavor you make)
Oven: 375F / 190 C
The original recipe starts with heating milk/oil/sugar to just below a boil and let this cool. I never do that, didn't do it this time. Also, the recipe tells you to sprinkle on the yeast and let it sit for a minute to bloom. I never do that... didn't do it this time.
Basically this recipe follows the rules for making rolls, as in: make the dough, bulk rise. Roll out in a rectangle, add filling of your choice, roll up from the long side and cut into slices. Proof and bake in a moderate oven.
Now the difference lies in the leavening combo and that comes to show in the rising method.
Room temperature milk, vegetable oil, sugar and yeast in a bowl.
Add 4 cups of ap flour. Stir until combined, cover and let rise for 1 hour. Mine looked like this, sturdier than I expected but I couldn't bear to use all of that 120ml oil... I used 75.
Next, remove the cover and add baking powder, baking soda, salt and the remaining 1.2 cup of flour. Stir thoroughly to combine. Below mine, ready for the fridge. Plan to leave it in for 1 hour or so.
You may now proceed to roll out the dough in a rectangle or refrigerate for at least an hour or up to 3 days. (Probably need to keep an eye out for overflowing dough, so punch down if it rises to the top). Relatively slack dough so it definitely is easier to work with when chilled!
Proceed as you will with any other rolls you make; roll dough into a large rectangle on a floured surface. Original states to roll thin, I rolled my usual thickness. Use whatever you feel comfortable with. Although I can imagine that a slacker dough might need to be rolled thinner?
To make the filling, use your imagination... go sweet, go savory, go wacky but don't use cinnamon as your main flavor!!. Make it yours and make it good!
Now you are probably ready to start rolling, I always start with the long side closest to me and roll away from my body. You could do it the other way round, I am easy like that! Just keep a tight roll.
Once you have your roll, pinch the seam and roll it once over so the seam is on the bottom. Slice into 1.1/2 inch thick slices. Cover and set aside to rise for at least 20-45 minutes before baking.
Bake for 15-18 minutes in a preheated oven (375F/190C)
This is it!
I would love for you to make the rolls your own. Surprise us with your imagination. What I also would like to know... why the leavening? Why not use just yeast, or only the other two?
So yes, you need to use all three in this recipe, let's find out!
There already are discussions on eg the Fresh loaf about this:
Yeast is a living organism which produces Carbon dioxide and alcohol as it breaks down sugar. When the sugar has been exhausted, this action will stop. Also, if the temperature is high, the yeast will be killed. Some receipes [...] use the help of baking powder to supplement the leavening action. This way, you have the benefit of the yeast flavour (and whatever leavening the yeast achieved) and the leavening action of baking powder under baking temperature. Naturally, you don't want to use too much baking powder so as not to compromise the yeast flavour. Basically, yeast leavens the dough before baking, while baking powder leavens it during baking.
-Devanne, Why Baking Soda in Yeast Bread? The Fresh Loafhttp://www.thefreshloaf.com/
- My first batch was as is cinnamon rolls.
- Second batch, filling pictured above, was cream cheese, lemon zest and juice and a bit of custard powder to thicken. Lots of ground vanilla as well.... They were very airy and light, creamy and bursting with flavor. However they stayed quite pale, maybe the cream cheese did that.
- Third batch best batch? YES! My filling consisted of.... hold on to your coffees girls....
spring onions, finely chopped
sundried tomatoes in oil, finely chopped (used some of the oil as well)
crumbled feta cheese (about 150 grams)
chopped walnuts sprinkled on
balsamic vinegar syrup drizzled on top
I'd love to hear and see the filling you come up with. Remember, use all three leavening agents and do NOT use cinnamon as your main flavor. (I can tolerate a pinch ;-))