I made a rolled cake for the first time for a food day at work. I never made one b/c I thought they were super hard to make.. a rolled cake? That is against nature! But, much to my shock, it was incredibly easy, and of course delicious! I didn't have a "jelly roll pan" so I just used a cookie sheet and that worked just fine. Just remember to refrigerate and don't let the cream cheese get to soft before you cream it with the butter!
Get that spatula dirty!!
Pumpkin Roll:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
To make Pumpkin Pie Spice (makes 1 teaspoon):
1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp allspice
1/8 tsp nutmeg, ground
Preheat oven to 375 F . Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375F for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Wednesday, November 01, 2006
The Best Thanksgiving Dinner Rolls Ever!
I actually made these for Thanksgiving last year, but never posted the recipe. So, in time for Thanksgiving this year.. the recipe!
** Get started early on this recipe b/c it has to rise for a while all-total about 2 hrs and 15 m for the rising only.
If you want, you can make them up to a week ahead of time storing the baked rolls in a Ziploc plastic bag and freezing them. Defrost the rolls for 1 hour at room temperature before reheating. To reheat, wrap the rolls in aluminum foil, 6 rolls to a package. Bake in a preheated 350F oven until heated through 10-15 min.
1 - 1/4 oz package active dry yeast
1 & 1/2 c buttermilk
6 T unsalted butter, melted, plus additional for brushing the rolls
2 lg eggs
2 T sugar
5 c bread or unbleached flour
3/4 t baking soda
1 & 1/2 t salt
Approx. 2 & 1/2 t poppy seeds for sprinkling
In a small bowl, sprinkle the yeast over 1/4 cup warm (100 - 110 F) water and let stand until creamy, 5 to 10 minutes. Stir to dissolve the yeast.
In a medium saucepan, heat the buttermilk, stirring constantly, just until warm (100-110F). or, place the buttermilk in a 1-quart glass measuring cup and microwave on high for 1 minute, or until warm. Transfer the buttermilk to a 1-quart measuring cup, if necessary, and stir in the dissolved yeast mixture, the melted butter, eggs, and sugar.
Mix the flour, baking soda, and salt in a large bowl and make a well in the center. Pour in the liquid ingredients and mix to form shaggy dough. Turn out onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, 8-10 minutes. Form the dough into a ball.
Place the dough in a large buttered bowl. Turn the dough to coat with the butter, and turn the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume (if you poke the dough with your finger, an impression will remain) about 1 & 1/4 hours.
Lightly butter 2 9-in round cake pans. Punch down the dough and knead briefly on an unfloured work surface. Cut the dough into 18 equal pieces. (Easiest way: cut the dough into thirds, then cut each third in half and each half into 3 pieces) Place a piece of dough on the work surface. Using the sides of your hands, tuck the dough underneath itself, turning the dough as you tuck, stretching the top surface, and eventually forming a taunt ball. Repeat with the remaining dough, transferring the rolls to the prepared pans as you form them, allowing nine balls per pan. Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 40 minutes.
Preheat oven to 400F
Brush the tops of the rolls lightly with melted butter and sprinkle with the poppy seeds. Bake until golden brown, about 20 minutes. Remove from the pan and serve warm.
** Get started early on this recipe b/c it has to rise for a while all-total about 2 hrs and 15 m for the rising only.
If you want, you can make them up to a week ahead of time storing the baked rolls in a Ziploc plastic bag and freezing them. Defrost the rolls for 1 hour at room temperature before reheating. To reheat, wrap the rolls in aluminum foil, 6 rolls to a package. Bake in a preheated 350F oven until heated through 10-15 min.
1 - 1/4 oz package active dry yeast
1 & 1/2 c buttermilk
6 T unsalted butter, melted, plus additional for brushing the rolls
2 lg eggs
2 T sugar
5 c bread or unbleached flour
3/4 t baking soda
1 & 1/2 t salt
Approx. 2 & 1/2 t poppy seeds for sprinkling
In a small bowl, sprinkle the yeast over 1/4 cup warm (100 - 110 F) water and let stand until creamy, 5 to 10 minutes. Stir to dissolve the yeast.
In a medium saucepan, heat the buttermilk, stirring constantly, just until warm (100-110F). or, place the buttermilk in a 1-quart glass measuring cup and microwave on high for 1 minute, or until warm. Transfer the buttermilk to a 1-quart measuring cup, if necessary, and stir in the dissolved yeast mixture, the melted butter, eggs, and sugar.
Mix the flour, baking soda, and salt in a large bowl and make a well in the center. Pour in the liquid ingredients and mix to form shaggy dough. Turn out onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, 8-10 minutes. Form the dough into a ball.
Place the dough in a large buttered bowl. Turn the dough to coat with the butter, and turn the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume (if you poke the dough with your finger, an impression will remain) about 1 & 1/4 hours.
Lightly butter 2 9-in round cake pans. Punch down the dough and knead briefly on an unfloured work surface. Cut the dough into 18 equal pieces. (Easiest way: cut the dough into thirds, then cut each third in half and each half into 3 pieces) Place a piece of dough on the work surface. Using the sides of your hands, tuck the dough underneath itself, turning the dough as you tuck, stretching the top surface, and eventually forming a taunt ball. Repeat with the remaining dough, transferring the rolls to the prepared pans as you form them, allowing nine balls per pan. Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 40 minutes.
Preheat oven to 400F
Brush the tops of the rolls lightly with melted butter and sprinkle with the poppy seeds. Bake until golden brown, about 20 minutes. Remove from the pan and serve warm.
Subscribe to:
Posts (Atom)