SOUR CREAM TEA BREAD DOUGH FOR MAPLE CINNAMON ROLLS
1 cup water – 110 degrees 2 cups sour cream, room
temperature 2/3 cup pure
maple syrup, room temp 2 egg yolks, room
temperature 2 cups whole wheat flour 4 1/2 - 5 cups white bread flour, divided 2 tsp. salt 1/2 tsp.
baking soda 1 Tbsp. yeast
HAND KNEADED METHOD
- Dissolve yeast in water and blend in sour cream, maple syrup, egg yolks, salt
and baking soda. Stir in the whole wheat
flour, beat vigorously for a minute; cover and let rest for 15 minutes. Beat in the remaining unbleached flour one
cup at a time, stirring thoroughly after each addition. Begin to knead gently in the bowl after the
dough becomes too difficult to stir with a spoon. Add flour until the dough is firm and not
sticky; knead on floured board for 10 minutes.
Place dough in oiled bowl, cover and let rise until doubled. Lightly punch the dough down and knead
briefly. Chill for several hours. Proceed to the MAPLE CINNAMON ROLLS recipe
ALTERNATIVE BREAD MACHINE METHOD
(We use this method) – Put all ingredients in bread machine in order listed
except at this point only add 3 cups white flour and turn machine on to DOUGH
only setting. Gradually add other 1 ½ -
2 cups (1 ¾ cup seems to work best) flour in first 5 minutes of mixing
cycle. Allow bread machine to complete
DOUGH cycle. Lightly punch the dough
down and knead briefly. Chill in oiled
bowl for several hours. Proceed to the MAPLE
CINNAMON ROLLS recipe below.
Half the above dough recipe makes
12 cinnamon rolls using a 9”x13” pan.
Make 2 pans of scrumptious rolls or see below for instructions for
baking a loaf of delicious bread with the other half.
1/2 cup softened butter 1/2 cup pure maple syrup, room
butter with an electric mixer; drizzle in the maple syrup as you beat. Spread this mixture on the bottom of a 9”x13"
chilled dough into an approximate 13”x13" square. Add flour if dough sticks to surface.
Combine in a
2 Tablespoons butter 2 Tablespoons pure maple syrup
just until butter melts and pour this over the square of dough.
evenly on top of butter/syrup mixture on dough:
sugar 1 Tablespoon
cinnamon 3/4 cup chopped pecans or walnuts (we use
pecans) 3/4 cup raisins (optional) (we don’t use the
Roll the dough
up and cut with a sharp knife in slices 1" thick (12 slices). Place these
3 across, 4 down in pan. Let rise until
swollen, but not quite doubled. Bake in
preheated 350 degree oven for 25 minutes.
Invert onto baking sheet and enjoy! (The rolls can be made in the
evening, refrigerated overnight and baked in the morning. They will rise in the refrigerator – if necessary allow to finish rising after removing from fridge.)
can also make a delicious loaf of bread from half the dough by baking it in a
bread pan at 375 degrees for about 45 minutes.
Brush the top crust with butter when you remove the bread from the oven.
from The Maple Syrup Baking and Dessert
Cookbook by Ken Haedrich - used by
permission from the author