Homemade Sub (Hoagie) Rolls

(Photo shows a 4x batch with optional toppings. Foreground left to right, dried parsley, caraway seed, poppy seed, everything bagel spice x2. Row above foreground left to right, garlic salt x3, dried parsley, caraway seed, poppy seed, second row above foreground left to right, plain x4, garlic salt)

Ingredients

1 1/2 cups water, warm

2 Tablespoons active dry or Instant yeast

3 1/2 teaspoons sugar

1 1/2 tsp fine salt

3 1/2 teaspoons vegetable oil

4 cups all-purpose flour spooned and levelled (500g)

Directions

Add lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes, then add the remaining sugar, salt and vegetable oil. Mix briefly to combine.

Note: if using instant yeast, you can mix it dry into a few cups of flour and skip the blooming process above. Just mix the salt, sugar, and oil in with the water and proceed as below.

Add the flour, one cup at a time, mixing between additions. When all the flour has been added, continue mixing for a 3-4 minutes, to develop the dough. The dough may be quite wet and sticky. That's fine. It will tighten up as it rests and you can add additional flour later, if needed. If using a mixer, remove the kneading hook and cover the top of the bowl with a clean tea towel. Let stand 15 minutes.

Remove dough to a floured work surface. Knead dough a couple of minutes, adding additional flour as needed, only if the dough is sticking to your hands or the work surface. Divide dough into 4 equal pieces. *I like to weigh the entire piece of dough, then divide that amount by 4, to weigh out identically sized pieces.

Form each piece of dough into a ball, cover with a clean tea towel and let rest 15 minutes.

Preheat oven to 375F (regular bake/not fan-assisted).

Roll each piece of dough into an 8x8-inch square. Starting with the edge closest to you, tightly roll the dough up, jelly-roll style and pinch the seam together. Using your palms, roll the dough log on a work surface, gently and evenly stretching it out longer, until it is 11 to 12-inch long. Be sure that the dough is even thickness along the length of the dough. Remove dough to a large, un-greased baking sheet.

Repeat with the remaining dough pieces.

Brush the dough with water, cover and let rise 20-30 minutes, until puffy.

Brush the dough with water again and sprinkle with any toppings at this point (seeds, cheese, dried herbs etc.)

Bake 18-22 minutes, or until deep golden. Remove from the oven and immediately transfer to a cooling rack to cool completely.

Wrap and store at room temperature or in the fridge, to extend the freshness time. For longer storage, wrap well and freeze for up to 3 months.

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 1 hr 45 mins

Yield: 4 sub rolls

Bread Bowls

Bread Bowls

3 1/2 cups all-purpose flour

2 tablespoons sugar

1 tbsp instant yeast

1 tablespoon of oil

1 cup lukewarm water

1 1/4 teaspoon of salt

1 egg for brushing the breads

cold water

Instructions

1. Preheat oven to 400°F.

2. Add and mix all ingredients in mixer fitted with a dough hook. Mix & knead by machine until dough comes off the bowl cleanly. Form dough by hand into a we'll formed ball. Oil the sides of the mixing bowl and place the dough back in to rise covered with a cloth or plastic wrap for one hour.

3. Transfer the dough to the kitchen counter, kneading the dough by hand several times.

Divide it into 3 equal pieces (I use a scale to ensure even size loaves). Tear off a small piece of dough from each part and shape it into a ball. Next, form each part of the dough into a large ball and put a small ball on top of it. Place the bread on a baking tray lined with a baking sheet, cover it with a cloth and leave it to rise for 20 minutes.

4. Blend egg with 1 tablespoon of cold water to make egg wash. Brush egg wash on each loaf of risen bread.

5. Bake the bread bowls in the preheated oven for 35-40 minutes.

Apple Cinnamon Oatmeal Pancakes (4")

Makes 16 pancakes

1 c Flour, All Purpose

1/4 c Sugar, Granulated

1/4 c Oatmeal

1 lg Egg

1 Tbsp Baking Powder 1 Tablespoon

1 c Skim Milk

1/2-2/3 Granny Smith Apple, 1/4" dice

1 tsp Ground Cinnamon

Mix dry ingredients & apple in a medium mixing bowl. 

Add egg and milk 

Whisk until well mixed.

Let sit while griddle or skillet heats on medium heat.

Oil pan to form a light film. 

Pour enough batter to form a 4" circle.

Cook until bubbles rise and start to burst.

With a spatula, gently slide under and flip each pancake. Allow to cook through watching the edges.flip again briefly to ensure they are fully cooked the move to a plate in warm oven to hold for serving.

Serve with butter and syrup. I use apple cider syrup to enhance the apple flavor. 

Apple Cinnamon Streusel Muffins

Apple Cinnamon Streusel Muffins

Notes
Cook Time 35-40 Minutes (in jumbo muffin tins)
Prep Time 20 Minutes
Total Time 50 Minutes

Muffin Batter Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup whole milk
1/4 cup sour cream
2 cups small diced apple, cored and peeled (used three medium apples - probably more than 2 cups)

Streusel Topping Ingredients

1 1/3 cup all-purpose flour
1 cup granulated sugar
1 1/2 sticks salted butter, melted
1 1/2 teaspoon cinnamon
1/2 teaspoon of nutmeg

Instructions
Preheat your oven to 375°F. I used two jumbo muffin pans and lined the cups with 8"x8" square pieces of parchment paper pressed into the bottom with a 1/2 pint canning jar.

Muffin Batter
In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the vanilla and stir to combine.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Add half of the dry ingredients to the butter mixture, and beat well.
Stir in the milk, and sour cream and then the remaining dry ingredients.
Fold in the chopped apples.

Make the Streusel

In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. See photo in post.

Assemble and Bake

Fill the muffin cups 3/4 to almost full, using all of the batter.

Divide Streusel between the muffin cups piling the crumble on top of each muffin. It's okay to have some leftover topping. Don't overload the muffins.

Bake the muffins for 35-40 minutes, until they're very light golden brown. Note: Check after 35 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.

I left the muffins in the tins to cool & set. The paper hanging over the edges makes it easy to gently pull them out once a bit cooled off. 

Serve warm or room temperature. Muffins can be stored at room temperature in a sealed container.


I found the original recipe at www.freutcake.com

Cinnamon-Cardamom Swedish Kanelbullar (Kardemummabullar)

BRIOCHE DOUGH
3 1/2 c Flour
1 beaten egg
2/3 c cane sugar
7 oz warm milk
5 1/2 T softened butter
1 T active dry yeast
1 pinch salt
1 t cardamom powder
1 t cinnamon powder

FILLING
5 1/2 T softened butter
2 T cane sugar
1/2 t cardamom powder
1 t cinnamon powder
1 tsp liquid vanilla extract

FOR GILDING AND DECORATION
1 beaten egg
2 T milk
Belgian sugar pearl

INSTRUCTIONS
Prepare yeast by mixing it with warm milk and a little sugar and let it rest for about ten minutes.
In your stand mixer, mix together the beaten egg, sugar and butter, then add the cinnamon powder, ground cardamom and salt.
Stir the milk containing the yeast into the mixture and finish by adding the flour.
Mix with the hook for about 5 minutes, until the dough forms a ball that comes away from the sides of the bowl.
Cover with a cloth and leave to rise for 1.5 - 2 hours at room temperature (the dough should double in size).
In the meantime prepare the filling by mixing all the ingredients together into a spreadable paste
Punch down the dough on a floured work surface and spread it out in a large rectangle.
Spread the filling over the entire surface of the dough rectangle and smooth with an offset spatula or spoon.
Fold the dough in 3 (like a letter), then roll the dough out again with your rolling pin to make it wider.
Using a knife, cut strips across the width.
Cut these strips again, leaving a few centimeters on one side (like a pair of pants).
Twist the 2 strips then roll up to form a knot or like a snail.
Place the buns on a baking tray covered with baking paper and cover with a cloth and leave to proof for another 30 minutes an hour.
Preheat the oven to 375°F, brush each bun with egg and milk.
Sprinkle with sugar pearls and bake for 15-20 minutes.

I got this from https://sweetlycakes.com/en/cinnamon-rolls-kanelbullar/amp/ and updated language and measurements.

Photo is copyright by Jay Mumper

Swedish Rye Bread

Ingredients

Hot liquids

1 pt water

2 T shortening

1/2 c sugar

1 T salt

1/2 c molasses

Bowl

1 qt buttermilk

1 t baking soda

2 lb rye flour

Yeast mixture

2 T active dry yeast

1/2 c warm water

1 t sugar

1 t anise extract

2 lb white flour

Instructions

Mix "Hot Liquids" ingredients in a saucepan over medium heat. Do not boil.

To a very large mixing bowl add "Bowl" ingredients, mix well. Add "Hot liquids" mixture ingredients, mix well. Check temperature to ensure it's below 105°F to keep yeast alive. Add "Yeast mixture", mix well. Add white flour, mix well.

Either knead in mixer with dough hook it turn out on a floured table. Knead well for 15 - 20 minutes. 

Spray or oil a large bowl, place the dough in and cover with a damp towel or plastic wrap. Let rise for 2 hours.

Turn out on floured table, punch down and knead some more.

Divide into 8 equal pieces. Roll each piece to remove air bubbles then roll into a loaf.

Allow loaves to rise for 1 hour. If the dough has not crowned above the edge of the loaf pans, allow to continue to rise until 1" above the rim.

Bake at 375°F for 50-60 minutes.

Notes:

1/2 recipe made 4 - 8"x4" loaves.

Allow extra rise time when proofing in the pans or loaves will be low. There's not much additional rise while baking. (see photo)

Basic "Riff" Yeast Dough

(Photo of this "basic recipe" doubled and formed into Italian Bread loaves.)

Back in college I learned a basic "pizza crust" recipe that has become the basis of many of my bread creations. That basic recipe is:

3 cup flour

1 tsp salt

1 cup warm water

1 tbsp (or envelope) active dry yeast

1 tbsp sugar

2 tbsp olive oil

Sift the flour & salt. Separately mix water, yeast, & sugar and let bloom until bubbly. Whisk in the olive oil and then dump into the flour. Mix well and knead (either by hand or mixer dough hook). Let rise in a covered and oiled bowl 45-60 minutes, punch down to make one thick crust pizza or two thin crust pizzas. Add toppings of choice. Bake at 450°F for 15-20 minutes.

Now, morphing into more varieties.

Garlic herb bread:

Add granulated garlic, oregano, basil, rosemary about 1 tsp each) to flour. Add 3 tbsp vital wheat gluten. Set aside. Add an egg to the bloomed yeast & oil mixture and whisk to combine. Dump into flour/herb mixture, mix & knead. Allow to rise as before. You can firm the risen dough into a round peasant style loaf or roll into an oblong shape for an 8x4 buttered loaf pan. Allow to rise again for 30 minutes. Bake at 375°F for 30-40 minutes.