Hey everyone! This post is fluffy and sprinkled with sugar, spice and brushed with butter more than twice. Sorry couldn’t help myself with the tag line. The recipe is pretty awesome if I do say so myself, it’s one of those dangerous snacks where if you’re not careful they’ll be gone before you realize it was only you that ate the whole batch and guess what? You shouldn’t be ashamed, everyone needs to have moments like that, unless it can kill you then don’t do it, stop reading this and turn away because the pictures are only going to make this worse.
Behind the Scenes (BTS): While the title of the recipe seems a bit odd it was really the only name I could come up with for this recipe, it’s not the Chinese seasoning Five Spice Powder, it’s those average spices you have in the back of your cabinet you use once or twice a year max; and you really shouldn’t because those spices taste awesome on more things than pumpkin pie.
I got the idea for this recipe from the Cooking Channel show Unique Sweets when it featured the baking shop Saint Cupcake. I can’t remember in detail what spices they used but the idea in general seemed nifty and like something I would enjoy eating, mostly because I’ve never met a starch I didn’t like.
Alterations: When it comes to alterations you could make this into an orange sugar spice roll by zesting some orange into the sugar and sprinkling it on the rolls or lemons; really you could do it with any citrus fruits, but if you want to lean more towards a savory palate, thyme, rosemary and other light woodsy complimentary spices would be good on the roll but I would say skip the sugar part and just do a light sprinkle of those spices on the buttered roll with a sprinkle of salt as well to round out the flavors.
Helpful Hints & Suggestions: The idea of rolling the dough could seem a little challenging and I know this because when I was in high school in the culinary department we had to roll bread every morning and it took me up until my senior year to really learn how to do it right. If I had to explain in words how one could roll it I would tell you to cuff the ball of dough in your hands lightly like your trying to hide something fragile and relax your wrist while it’s still leaning on the table and let your natural wrist movements mold the bread into a circle. If you’re going to try that method I would say rub it with a bit of butter to give it some friction against the table that way it rolls into itself easier; if your that method just seems too difficult for you another method is to take the dough and pitch it together into a circle manually. Put the pinch side down that way when it rises the second time the top looks smoother and the bottom while its baking will become less noticeable.
When it comes to kneading dough it can be tricky for people who haven’t done it before or if it’s been a while. Whenever I describe kneading to someone I tell them it’s like a deep tissue massage for the dough. You push your palm and wrist into the dough tightly and with your fingers grab up the dough and do it again. You want to make sure this happens to the whole dough and not just the middle portion.
If you’re wondering what kneading the dough even does for your bread then you have to know about the flour. Flour has gluten and the gluten makes the dough elastic and pull back when you stretch it causing it not to stay in the shape you molded it into and stop it from becoming light and fluffy; kneading the dough and letting it rest calms down the gluten making it easier to move and shape. This is why kneading and resting the dough is important, it also let’s the yeast do its job to make the dough double in size and become airy or you’ll be eating a hard brick.
Ta-Ta-For-Now: Well that’s the end of the post, once again if you guys have any questions on this post don’t hesitate to ask in the comments section and I will try to answer as accurately and as swiftly as possible. I really hope you enjoy this recipe and try out some of the alterations because they all taste great! ENJOY!
Four Spiced Sugar Sweet Bread Rolls
2 tsp. (8 grams) Dry Yeast
1 1/2 c. (12 fl. oz.) (340 grams) Warm Water (to touch)
1 1/2 tsp. (10 grams) salt
1 tsp. (5 ml) Butter (melted)
3 1/2 c. (490 grams) All-Purpose Flour
2 c. (200 grams) Sugar
3 tbsp. (45 grams) Cinnamon
3 tbsp. (45 grams) Nutmeg
3 tbsp. (45 grams) Cocoa Powder
2 tbsp. (30 grams) Ground Ginger Powder
1/2 c. (100 grams) Butter Melted
- Dough: Pre-measure out all of your ingredients and sift your flour 2 times. Dissolve your yeast into your warm water (Warning: the water should be warm NOT hot, this will kill the yeast and your bread won’t rise. Make sure when you touch the water it’s warm like a baby’s bath). When the yeast has soften, about 30 second to a minute, add your melted butter, salt and stir the wet mixture, add to your flour and make sure all the yeast is in the flour, it has tendencies to fall to the bottom of your wet mixture. With a wooden spoon stir your flour and wet mixture until it is almost fully combined and hard to manage, turn your dough onto a flour surface and let it rest for about 5 minutes. This is long enough to wash and dry your bowl to return your knead dough to. After the dough has rested start to knead the dough for 5 minutes. It will be smoother in looks and elastic.
- Dough Part II: Return your dough to your bowl (make sure the bowl is greased with butter or oil) and cover it with a damp towel, not soaked, and let it to rest and rise for 90 minutes, this will give the dough ample time to double in size.
- Dough Part III: Once the dough has risen punch the dough and flip it onto your clean countertop. Cut the dough in half, then cut those halves in half, and continue until you get 20 somewhat even pieces of bread. Proceed to roll your dough into a circle and put your rolled dough into a buttered cupcake baking pan hole; continue to do this to the remainder of your dough until each dough piece is rolled into a cupcake tin hole.
- Rise Together and Bake: In a dry warm place in your kitchen, cover your pan with your damp towel and let it rise again for about 30 minutes to an hour, once the dough has risen the second time brush some melted butter onto each roll and proceed to put the rolls into the 350F/180C oven for 20 to 25 minutes, check after 20. Set aside and let the rolls cool down to touch.
- Melt, Brush, Sprinkle & Enjoy: In a small bowl mix all your sugar spice ingredients together and set aside. In another small bowl melt your butter, once the rolls are cool enough to touch proceed to either brush your rolls with the melted butter or dunk your rolls into the melted butter and then sprinkle your spiced sugar over the buttered roll, once the entire rolls has been sprinkled with sugar set it aside and continue with the rest of the dough. Now that all the rolls are done eat these fluffy beauties until you can’t eat them anymore.