Whole Grain Sticky Buns recipes - Uncategorized

Author: Blake Delgado  
Uncategorized

Bring them along on a summer picnic to serve with a selection of salads or cold cuts; or serve them with butter and jam for a simple breakfast treat. We love them with just a plain pat of butter, though they make fine PB&J sandwiches as well.

Malted Whole Grain Rolls

Malted Whole Grain Rolls
With their touch of sweetness and soft, moist crumb, these rolls are a versatile addition to your bread-baking repertoire. Bring them along on a summer picnic to serve with a selection of salads or cold cuts; or serve them with butter and jam for a simple breakfast treat.
Provided by: King Arthur Baking
Total time: 148 minutes
Cook time: 32 minutes
Prep time: 10 minutes
Yields: 7 servings
Number of ingredients: 10
Ingredients:
  • 1 1/2 cups (340g) water lukewarm
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups (170g) King Arthur Whole Wheat Flour
  • 1/4 cup (46g) potato flour or soy flour
  • 3/4 cup (96g) malted wheat flakes
  • 1 tablespoon King Arthur Whole Grain Bread Improver optional for best rise
  • 1 1/2 teaspoons (9g) salt
  • 1/4 cup (35g) malted milk powder or 2 tablespoons (27g) light brown sugar
  • 2 tablespoons (25g) vegetable oil
  • 2 teaspoons instant yeast
Nutrition:
  • Serving Size: 1 roll (130g)
  • Calories: 290 calories
  • Carbohydrate: 54g
  • Cholesterol: 0mg
  • Fiber: 5g
  • Protein: 10g
  • Sodium: 530mg
  • Sugar: 4g
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
How to cook:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
  2. Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until puffy.
  3. Gently deflate the dough, and transfer it to a lightly floured work surface.
  4. Divide the dough into seven equal pieces, and roll each piece into a smooth ball.
  5. Place the rolls in a buttered terracotta tear and share pan (or 9" round pan), cover, and let rise until they're quite puffy, about 45 to 50 minutes.
  6. Preheat the oven to 375°F.
  7. Bake the rolls for 28 to 32 minutes, until they're golden brown and a digital thermometer inserted into the center of one reads at least 190°F.
  8. Remove the rolls from the oven, brush with melted butter, if desired, and cool for 5 to 10 minutes in the pan before transferring to a rack to cool completely.
Notes: Multigrain Rolls | King Arthur Baking, Ingredients · 1 cup + 2 tablespoons (255g) water, lukewarm · 1/4 cup (85g) molasses · 1 1/2 teaspoons instant yeast · 4 tablespoons (57g) butter, softened

Whole Grain Sticky Buns

Whole Grain Sticky Buns
These sweet and tender buns are no ordinary breakfast pastry. Their filling is lightly spiced with cinnamon and nutmeg, and their topping is a gooey, rich caramel with a touch of orange. Studded with pecans and packed with whole grains, this is a bun that's sure to please everyone.
Provided by: King Arthur Baking
Total time: 260 minutes
Cook time: 30 minutes
Prep time: 50 minutes
Yields: 9 servings
Number of ingredients: 22
Ingredients:
  • 2 cups (227g) King Arthur White Whole Wheat Flour
  • 4 1/2 teaspoons (21g) potato flour optional; for moist texture
  • 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  • 3/4 teaspoon salt
  • 2 teaspoons instant yeast
  • 2 tablespoons (28g) butter softened
  • 2 tablespoons (43g) honey
  • 1 large egg
  • 1/2 cup + 2 tablespoons (142g) water lukewarm
  • 4 tablespoons (57g) butter melted
  • 1/4 cup (57g) milk whole preferred
  • 3 tablespoons (64g) honey
  • 1/2 cup (106g) light brown sugar or dark brown sugar packed
  • 1/8 teaspoon salt
  • 1/8 to 1/4 teaspoon orange zest (grated rind) optional
  • 1/2 cup (57g) whole pecans
  • 4 tablespoons (57g) butter softened
  • 1/4 cup (53g) light brown sugar or dark brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 1/3 cup (35g) pecans chopped
Nutrition:
  • Serving Size: 1 bun (112g)
  • Calories: 390 calories
  • Carbohydrate: 48g
  • Cholesterol: 55mg
  • Fiber: 1g
  • Protein: 6g
  • Sodium: 270mg
  • Sugar: 28g
  • Fat: 21g
  • Saturated Fat: 9g
  • Trans Fat: 0.5g
How to cook:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  2. To make the dough: Combine all of the dough ingredients, stirring until everything comes together.
  3. Knead the dough until smooth, adding additional water if needed — the dough should be soft and supple.
  4. Cover the dough and allow it to rise for 1 to 2 hours, or until puffy, but not necessarily doubled in bulk.
  5. While the dough is rising, prepare the topping and filling.
  6. To make the topping: Set a saucepan that's at least 4" deep over medium heat and add the butter.
  7. Heat the butter until it's melted, then stir in the remaining topping ingredients, except the pecans. Bring the mixture to a boil, stirring constantly.
  8. Turn the heat to low and continue to boil the topping until it's glossy and slightly thickened, 3 to 4 minutes longer.
  9. Pour the topping into a lightly greased 8" square pan and sprinkle the pecans evenly on top.
  10. To make the filling: Combine all the ingredients except the chopped pecans and stir until blended.
  11. Beat the filling on high speed of a stand or handheld electric mixture for 3 minutes until light and fluffy.
  12. To assemble the buns: Gently deflate the dough on a lightly floured work surface. Roll or pat it into a 9" x 12" rectangle.
  13. Spread the filling evenly onto the dough then sprinkle on the chopped pecans, leaving a bare 1" margin along one of the short edges.
  14. Starting with the filling-covered short edge, roll the dough into a log, pinching the edge to seal. Slice the log into nine equal pieces. For easiest slicing see "tips," below.
  15. Place the buns into the prepared pan, leaving about 1/4" to 1/2" in between them; they won't fill the pan completely.
  16. Cover the pan, and let the buns rise for 45 minutes to 1 hour; they should be noticeably puffy.
  17. Near the end of the rising time preheat the oven to 350°F.
  18. Bake the buns for 26 to 30 minutes, tenting them with foil towards the end if they appear to be browning too quickly. The finished buns will be a deep golden brown and the filling will be bubbling up around the edges of the pan.
  19. Remove the buns from the oven and allow them to cool in the pan for 5 minutes.
  20. Loosen the buns from the edges of the pan then carefully (the caramel is VERY hot!) turn the buns out onto a serving plate, scraping any extra topping and nuts from the pan back onto the buns.
Notes: Malted Whole Grain Rolls, 1 1/2 cups (340g) water, lukewarm · 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour · 1 1/2 cups (170g) King Arthur Whole Wheat Flour · 1/4 cup (46g)

Honey Wheat Black Bread

Honey Wheat Black Bread
This bread, often known as Canadian Brown Bread, is dark and quite sweet, but pleasingly so. Our recipe shapes the dough into rolls instead of a loaf. We love them with just a plain pat of butter, though they make fine PB&J sandwiches as well.
Provided by: King Arthur Flour
Total time: 160 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 10
Ingredients:
  • 1 cup to 1 1/8 cups cup (227g to 255g) water lukewarm
  • 3 tablespoons (43g) unsalted butter softened
  • 1/3 cup (113g) honey
  • 2 cups (240g) King Arthur Unbleached Bread Flour*
  • 1 2/3 cups (188g) King Arthur White Whole Wheat Flour
  • 1 tablespoon (4g) black cocoa
  • 1 tablespoon (14g) granulated sugar
  • 2 teaspoons espresso powder
  • 1 1/2 teaspoons (9g) salt
  • 2 1/4 teaspoons instant yeast
Nutrition:
  • Serving Size: 127g
  • Calories: 300 calories
  • Carbohydrate: 61g
  • Cholesterol: 10mg
  • Fiber: 4g
  • Protein: 8g
  • Sodium: 440mg
  • Sugar: 20g
  • Fat: 4g
  • Saturated Fat: 2g
  • Trans Fat: 0g
How to cook:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  2. Starting with the smaller amount of water, mix and knead all of the ingredients — by hand, or using an electric mixer or the dough cycle of your bread machine — to form a smooth, soft dough.
  3. Transfer the dough to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
  4. Divide the dough into eight pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands.
  5. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look puffy but aren't doubled in size. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a rack.
  7. Store, wrapped, for 4 days at room temperature, or freeze for up to 3 months.
Notes: The Original Soft 100% Whole Wheat Dinner Rolls Recipe, These soft and fluffy dinner rolls are made with only whole wheat (I've also made them with all spelt flour, too, with good results). It's the
Related recipes:
Grain free pumpkin bread recipe
Grain free pumpkin bread recipe
 Berry croissant breakfast casserole recipe
Berry croissant breakfast casserole recipe
 Chocolate Chip Vanilla Custard Brioches (Pains Suisses)
Chocolate Chip Vanilla Custard Brioches (Pains Suisses)
 Cranberry lemon muffins with yogurt
Cranberry lemon muffins with yogurt
 King arthur sally lunn bread
King arthur sally lunn bread
 Brilliant Banana Cake
Brilliant Banana Cake
 Challah bread pudding with milk
Challah bread pudding with milk
Write a comment: