Hunger Games Challah: Capitol Rolls

Stop!  Before you do anything, go check out Leigh Ann's version of Peeta's Bread, my recipe which inspired Hunger Games Challah to exist in the first place.  Leigh Ann added millet and dried cherries in with the apples and ended up leaving out the cinnamon in a later batch -- she says she prefers without cinnamon.  She's even has a gluten-free version in the works.  Maybe we can get her to do another guest post.  You can see her other two guest posts - Blueberry Challah and Sufganiyah Challah.  Be sure to leave Leigh Ann a comment on how awesome her bread looks (and how much you like her WIP!).

So, are you soooo excited for The Hunger Games to come out in theaters???  We have our tickets for tomorrow evening after Shabbat, and boy-oh-boy am I excited.  The Hazz is even coming, although he hasn't read any of the books.  He's being a good sport.  Anyway, here we go.  It's Hunger Games Challah #2 - Capitol Rolls.

The moment I slide into my chair I'm served an enormous platter of food.  Eggs, ham, piles of fried potatoes.  A tureen of fruit sits in ice to keep it chilled.  The basket of rolls they set before me would keep my family going for a week...   

A rich brown cup of something I've never seen. 

"They call it hot chocolate," says Peeta.  "It's good." 

...When my stomach feels like it's about to split open, I lean back and take in my breakfast companions.  Peeta is still eating, breaking off bits of roll and dipping them in his hot chocolate.

I thought it fitting the second in my series of Hunger Games Challah be the Capitol Rolls.  But rolls are just rolls, right?  Not so... later in The Hunger Games, we learn a bit more...

Chicken and chunks of organs cooke din a creamy sauce laid on a bed of pearly white grain, tiny green peas and onions, rolls shaped like flowers, and for dessert, a pudding the color of honey.

Aha!  Rolls shaped like flowers.  That shouldn't be so hard.  I've done rolls before.  Using my basic 1/2 batch, I started out.

Really, though, they didn't look like flowers.  They just looked like knotted challah rolls.  Hmm...   

I even tried a new roll shape...

   

I though perhaps I could make some sort of rose out of challah.  Another failed attempt.
   

Nope, it looked wrong.  But then I got to thinking about it.  Basic challah dough doesn't really cut it. The Capitol is all about excess.  All about over doing it.  All about, well, lots and lots of butter.

My trusty Martha Stewart's Baking Handbook was my inspiration.  I decided that brioche rolls were the way to go.  Brioche is a French pastry that is sort of a cross between a cake and bread, hallmarked by lots of butter and lots of eggs.  Of course, it was now noon on Friday afternoon and I had a 1/2 stick of butter in the house.  So, I improvised.  Here's what I came up with.  I think you'll approve!

Capitol Rolls

These butter, eggy babies are darling.  This recipe will yield about a dozen.   If possible, you'll want to use shaped silicone muffin cups with a floral shape.  But really, a muffin tin would be just fine if you can imagine the floral shape.  Here's what you'll need...

1 tsp instant or active dry yeast
2 tsp sugar
1/2 c hot (but not boiling) water
2/3 c cake flour
1 1/2 c (or so... see below) all-purpose flour
1/2 tsp salt
2 eggs plus 1 for wash
1/2 stick (1/4 c) butter (not margarine)


Mix together the yeast, sugar, and water.  Let rest for ten minutes until foamy.  Add the eggs and butter in small pieces.  I was having a hard time getting the butter to blend in, even after softening it a bit.  I ended up using my stand mixer with the spatula-beater handle on the lowest setting possible.  That worked pretty well.

Add the cake flour and 1 cup of the all-purpose flour and the salt.  (This weird combination comes from the fact that really brioche should have pastry flour which has a protein content in between that of cake flour and all-purpose flour.  The internet told me I could mix them ;) so I did.  Hey, I'm resourceful?)  At this point, the dough is going to look, really, really, really sticky.  Put it on the stand mixer anyway (with the hook) and mix away.

My stand mixer, I soon realized, wasn't doing much.  Okay, I took out my new mixing soon (isn't it so pretty) and started adding more flour until the consistency seemed like really floppy bread dough.  Like, extra floppy.  Have faith.  It will work out.

   

Form into a ball and let rest for about 1 1/2 hour or until doubled in bulk.

   

Preheat your oven to 350.  Form the rolls by making a ring with a little ball plopped on top.  If you're using silicone baking cups, you don't have to oil them or anything.  Egg wash right before baking.  (You'll notice I didn't let these have a rise once formed... I don't think they really needed it).

   

    

Bake 20-25 minutes or until the tops are golden.

So, they're not really brioche, but they're certainly brioche inspired, and they're not quite as flower-shaped as I would have liked... they're still super tasty.  And who knew that dipping bread in hot chocolate was so delicious!?!  Well, I guess Peeta knew.  What a guy.  *swoon*

Happy Hunger Games and Shabbat Shalom!

Downloadables - Braiding and Shapes

I've been meaning to do these for a while, but recently a friend of The Hazz's from JTS asked if I had a worksheet with my braidings. And, so, I made them! I hope that you will find these downloadable PDFs helpful. You may print them and make photocopies of them, but please do not alter them in any way or remove my logo :)

{Click on each of the images for a PDF in a new window}

Shabbat Shalom from our bayit to yours!

Challah Cinnamon Rolls

It's probably because I've got Sufganiyot on my mind, but here's another non-challah recipe for you all :)  This one is PRACTICALLY challah, so I feel like it counts.  The Hazz and I are visiting my mom this week and needed some seriously delicious brunch food.  Enter Challah Cinnamon Rolls.

Use my regular half batch recipe (or your own personal challah recipe) but add 1 tsp vanilla to the dough.  Proceed as usual.  When the dough has doubled in bulk, take half the dough.  Roll out on a floured surface in as square of a shape as you can.  Melt 4 tbsp (half a stick) of margarine or butter in the microwave.  Brush over the dough and sprinkle LIBERALLY with cinnamon and sugar.  Roll the dough slowly, being careful to avoid any air bubbles.

With a sharp, serrated knife, cut in sections about an inch and a half long.  Place in a greased cake pan.  We placed between 6 and 7 in a pan.

Bake as normal, 350 for about 30 minutes or until golden brown.  Check about 10 minutes in to make sure none of the rolls have opened up too far.

While the rolls are baking, mix a frosting of powdered sugar, milk, and 1/2 tsp of vanilla until the mixture is smooth but not runny.  If too runny, add powdered sugar; if too thick, add more milk.  Add a dollup of the frosting to each rolls and then spread with a knife.

Enjoy!  Who knew challah could do this too!?!?!?!

Single and Double Knots

Rolls!  I like rolls.  I like that you can freeze them, you don't gorge yourself (sooo easy to do), and they're just so freaking darling!  Here are two of my favorite shapes.

Basic Knot
This is my go-to roll shape.  Easy.  Works for filled loaves (Nutella... drool), and just looks nice overall.

Step 1 - Roll out a long strand.  bring side B over side A.
Step 2 - Loop B through and keep poking up just a bit.  Adjust with hands so it's nice and snug.

  

Double Knot
The double knot is such a lovely flower.

Repeat Steps 1 and 2 but leave a nice long tail for side A and leave a bit of room inside the knot for side A.

   

Step 3 - Bring end A up and into the roll, right snug next to B.

So, I didn't diagram for you the spiral, because... well, it's a spiral.  Also, I'm holding out on you all from showing you the single-stranded braid for rolls, because I haven't quite perfected it.  Stay tuned.

Shabbat Shalom from our bayit to yours!

View of Shabbat - May 13th

A bat mitzvah at the synagogue means we don't have the cook for Friday or Saturday.  Which means, I just get to back to bake.  To bake for nosh.  To bake for fun.  Joy. I made a Almond Cinnamon Sugar Challah in braided and round, a round Nutella, and two plain with cinnamon sugar on top rolls. I'm going to admit it: one of the rolls has already been eaten since I took this photo. Nom. Nom nom nom.

Shabbat Shalom and have a great weekend!

Cheddar Rolls

Introducing, pretty much the greatest rolls ever.  I mean it.  Ever.  In the history of everything... Cheddar Rolls!!!

Ingredients:
3/4 c very warm water plus about 1/4 c
2 tsp active dry yeast
1 1/2 tbsp honey
1 egg
1/3 c vegetable oil
4 c flour
1 1/4 tsp salt
about 3/4 c roughly shredded cheddar

Mix water in mixing bowl.  Add yeast and honey, mixing lightly with wooden spoon.  After about 10 minutes, add egg and vegetable oil and mix with wood spoon.  Add the rest of the flour and salt and continue beating.  While the dough is beating, drizzle in the rest of the water and cheese alternatively.

The dough is ready when it sticks together as a ball and is not sticky to the touch when you poke your finger in (5-10 minutes of beating).  This dough is quite a bit stickier than my normal dough, so I turned it out on a bowl and added some more flour, kneading by hand.  Place in oiled bowl and cover with plastic wrap.

Allow to rise at least one hour, preferrably more, until dough has doubled in size.  Punch down the ball in the bowl and remove.  Punch out all air bubbles.  Create rolls in small balls or knots.  Allow to rise 45 minutes. Top with paprika if you like.

    

Bake at 350 for around 30 minutes.  The rolls are done when you knock on them and they sound hollow.