Buns - Marina's

Buns – Marina’s Recipe

7 c.            flour

½ c.                   sugar

2 Tblsp.   yeast

2 tsp.        salt

2                eggs (whisked)

2 ½ c.       water

½ c.          oil

Add wet ingredients to dry and mix on high for 5 min.  Let rise ½ hour. Knead and let rise again.

Orange Whole Wheat Bread

1 orange

1 cup water

hot water

1 c. powdered milk

2 eggs

2 TB salt

2 TB dry yeast

11-12 c. whole wheat flour

1 cup honey

page 12 ... Orange Bread

Step 1: Cut 1 orange in half and remove seeds.  Put in blender with 1 cup water and 1 c honey and blend thoroughly.  (Do not peel the orange.)  Finish filling the blender with the ot water to the 1 liter mark.  Pour into your mixing bowl.

Step 2: Combine powdered milk with 1 cup whole wheat flour before adding to moist ingredients.  Add eggs, powdered milk, salt dry yeast and 7 c. whole wheat flour and blend thoroughly.  Add 4 to 5 more c. whole what flour and knead 10 minutes. 

Step 3: Form into 4 well greased loaf pans.  Let rise until doubled in bulk.

Step 4: Bake at 350° for 45 minutes.  This recipe makes wonderful light rolls.  You may desire to make some of the dough into rolls and the rest into loaves.

Orange Bread Glaze

1 c. powdered sugar

Juice from 1 orange

Make a glaze of powdered sugar and the juice from one orange.  While the bread or rolls are piping hot, pour the glaze over them.  This is an outstanding bread.

TIP: Grease the pans with a hard shortening for best results.

Notes from Arta:
This is another good recipe.  Though we haven't talked about ordinary brown bread yet, this is just a variation on it.  I have a muffin recipe that I use for Orange Muffins from the Jean Pare's books that uses this same method: grind an orange so finely that the zest permeates the whole muffin. 

When I make this recipe, I don't add the powdered milk or the eggs unless I want to make it into buns.  Ad yes, the glaze is delicious, but I don't need those calories anymore, so I don't do that when I am just making the bread for my family.  But I wouldn't look down on anyone who puts it on their bread.  For sure, it would show that the cook cares.

Arta

Cinnamon Buns : Great Aunt Erva's Way

I got together with some friends to show them how to make cinnamon buns. Now while I called this "Cooking with Mary" to them, it could have been "Cooking with Wyora", or Cooking with Aunt Erva", or cooking with any one of my maternal aunts.

But if you haven't had the chance to do any of that ... then here is the basic method.

Start with Master Bread Dough.  Any bread dough recipe will do.  My mother uses water for the liquid and oil for the butter.

Ingredients

6 to 6-1/2 cups all-purpose flour
3 T sugar
2 envelopes active dry yeast
2 t salt
1 ½ cups water
½ cup milk
2 T butter

How to make the dough:

Combine water, milk and butter; heat until warm (100℉ to 110℉). Add sugar and yeast; let stand 5 minutes. Add 2 ½ cups flour and salt; beat 2 minutes at medium speed of a bread mixer, scraping bowl occasionally.

Beat in enough remaining flour to make soft dough. Knead for 5 minutes in your bread mixer.

Place kneaded dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1 ½ hours.  You can punch the dough down once if you like.

Here is the cinnamon bun wrapping method from my childhood:

Cut off a chunk of dough.

Stretch it so it is long.

Dip in melted margarine or butter.  Butter tastes better.  Margarine is cheaper and if you are going t make pan, after pan, you might usually use the margarine.  But for a more divine taste?  Butter.

Drop in bowl of yellow sugar and cinnamon.  You choose how much sugar to cinnamon.  We like lots.

Coat dough.

Tie it in a knot.

Drop it an 8 x 14 pan.

The buns should lightly touch but not be too squished together.

Let rise until double.

Bake at 375 for about  27  minutes.

Dump out of pan immediately and upside down.

Enjoy hot on the end of a fork.

Variation: sprinkle maraschino cherries in the pan before you put the buns on top. When you dump out the pan, it looks beautiful and tastes great too.

Mary

Cinnamon Rolls a la Virginia Johnson

... I've made these for years and years<br/> (Virginia Johnson)  ...

Here is a recipe that came to me from my sister-in-law, Virginia Johnson.  The recipe doesn’t require getting up at 2 am to start the batch of dough as the traditional one I use does, if I want to serve them at 7 am.  You can see from the timing, this is easier and can be served at a morning brunch.  This recipe has a quick butter icing on top, and beats the taste of the product one can buy in the store. My sisters-in-law and nieces on the Johnson side call this their favorite quick bun and they are all good at making it.  I am more casual and use the recipe from my side of the family, just serving them later in the day.  But I recommend this one as well if you like to work with a sponge dough.

Cinnamon Rolls – Virginia Johnson

• 2 tbsp yeast
• 1 ½ c. scalded milk (Virginia doesn’t scald hers anymore)
• 1 /12 c. water
• 2 tbsp shortening
• 1 ½ tsp salt
• 1 ½ tsp sugar
• 2 ¼ c. flour
• raisins (optional)

Beat all ingredients; let rise 15 minutes. Cover the sponge. Add 2 eggs (beaten), 4 ½ tbsp. shortening, ½ c. sugar and 4 ½ c. flour. Mix well. Roll ¼” thick. Spread with butter, brown sugar and cinnamon. Roll up. Cut ½ “ thick. Let rise double. Cover (plastic). Bake 20 minutes at 350 – 370 degrees F.