Online Recipe Database Direct Access

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
<!--
Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
-->
<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="66993" locale="en">
<RecipeHeader>
<RecipeTitle>SWEET ROLLS - Morning Buns</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Tasting Table
Morning Buns
Recipe adapted from Chris Phelps and Zak Walters, Salt&apos;s Cure, West Hollywood, CA
Yield: Makes about 1 dozen 1-1/2 wide buns
INGREDIENTS</IngredientText>
<Ingredient id="1764" quantity="1.8333333333333333" unit="cup" comment="" defaultState="true" weightGram="137.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.8333333333333333" unit="cup">1⅓ cup plus ½ cup</IngredientQuantity>
<IngredientItem>bread flour</IngredientItem>
<IngredientComment>divided</IngredientComment>
</Ingredient>
<Ingredient id="822" quantity="0.5" unit="tablespoon" comment="" defaultState="true" weightGram="12.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="tablespoon">½ tablespoon plus a pinch</IngredientQuantity>
<IngredientItem>active dry yeast</IngredientItem>
<IngredientComment>divided</IngredientComment>
</Ingredient>
<Ingredient id="181" quantity="1.125" unit="cup" comment="" defaultState="true" weightGram="237.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.125" unit="cup">1 cup plus 2 tablespoons</IngredientQuantity>
<IngredientItem>warm water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.625" unit="pounds" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.625" unit="pounds">5/8 pounds</IngredientQuantity>
<IngredientItem>unsalted butter at room temperature plus ½ stick</IngredientItem>
<IngredientComment>melted</IngredientComment>
</Ingredient>
<Ingredient id="810" quantity="0.25" unit="cup" comment="all-purpose" defaultState="true" weightGram="125.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">¼ cup</IngredientQuantity>
<IngredientItem>all-purpose flour</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1179" quantity="2.0" unit="" comment="" defaultState="true" weightGram="131.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">Zest of 2</IngredientQuantity>
<IngredientItem>oranges</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="825" quantity="2.5" unit="cups" comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.5" unit="cups">2½ cups</IngredientQuantity>
<IngredientItem>granulated sugar</IngredientItem>
<IngredientComment>divided</IngredientComment>
</Ingredient>
<Ingredient id="1816" quantity="0.25" unit="teaspoon" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="teaspoon">¼ teaspoon</IngredientQuantity>
<IngredientItem>table salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1750" quantity="0.75" unit="cups" comment="whole" defaultState="true" weightGram="244.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.75" unit="cups">¾ cups</IngredientQuantity>
<IngredientItem>whole milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>DIRECTIONS
1. In a large bowl, stir together the flour, water and a pinch of yeast. Set aside at room temperature for 20 minutes.

2. In the bowl of a stand mixer, add the butter and flour and cream until smooth. Transfer half of the butter to a large sheet of plastic wrap and cover with another sheet of plastic wrap. Use a rolling pin to roll the butter into a 3-inch by 6-inch rectangle that is about 1-inch thick. Repeat with the remaining butter and 2 more sheets of plastic wrap.

3. In a medium bowl, add 2 cups of the sugar and orange zest. Use your fingers to rub the mixture together until the sugar is fragrant and tinted. Place 1 cup in another bowl and set aside.

4. To the bowl of a stand mixer, add the flour-water mixture, ½ cup of the flour, the remaining ½ cup of sugar, ¼ teaspoon of table salt, milk and the remaining yeast. Use the dough hook attachment to combine the mixture until it is smooth. Turn the dough out onto a lightly floured work surface and divide in half. Wrap each half in plastic wrap and refrigerate for 4 hours.

5. On a lightly floured work surface, roll the dough into a 6-inch by 18-inch rectangle that is about 1/4-inch thick. Place one of the butter rectangles in the center of the dough (it won&apos;t completely cover the area of the dough) and fold the dough into thirds like a business letter. Wrap in plastic wrap and refrigerate 1 hour. Repeat with the other piece of dough and the other butter rectangle. Then, repeat rolling and folding the dough pieces two more times.

6. Preheat the oven to 400°. Roll the dough once more, then spread 1 cup of the orange-sugar over the surface. Roll the dough up into a long log, then slice into 3-inch-wide segments. Repeat with the other piece of dough.

7. Brush the cups of an extra-large cupcake tin with half of the melted butter, then coat each cup completely with some of the remaining 1 cup of orange sugar. Set a dough segment into each cup and cover with plastic wrap. Let the rolls sit at room temperature for 30 minutes.

8. Bake the rolls until the tops are golden-brown, about 30 minutes. Remove the tin from the oven and invert the rolls onto a baking sheet. Once the rolls are cool, dip them into the remaining orange-sugar before serving. The rolls can be stored in the fridge overnight or frozen and thawed overnight.

Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.

Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/15378//Morning_Buns.htm#ixzz2ika8G400
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>

Back to the recipe