Beth Hensperger’s Bread for Breakfast has been the gift that keeps on giving in the Cream Puff household this month. I can’t believe this lovely cookbook sat on my shelf for years without being touched! What the heck was I waiting for?
Besides the Orange Bread that I made earlier in the month, I’ve made a number of other recipes including some incredible Glazed Orange Rolls and an unbelievable Oatmeal Cinnamon Swirl Bread. Each of these recipes has been easy to follow and with my recent experience with bread baking both in class and at home, I feel more and more confident trying bread recipes. Not that you need a lot of experience to try Hensperger’s recipes as they are simple and straightforward and use a lot of really wholesome ingredients, which is nice when you’re making baked goods for breakfast.
Yes. Even the Cream Puff likes to think of nutrition every once and a while.
The Oatmeal Cinnamon Swirl Bread involved making a very basic bread dough that had oatmeal in it. After an initial rise, the bread goes into the refrigerator to continue rising slowly overnight. In the morning, the dough is divided and rolled into two rectangles. A lovely filling of brown sugar, butter and cinnamon is spread over the dough and then both rectangles are rolled up to create the swirl pattern in the middle.
The bread baked up so beautifully in the oven! It was hard to resist the urge to just tear the hot bread apart and devour it. But I managed to do that long enough so that my family would have a chance to try the bread. It was incredible!
I didn’t change the recipe at all so I won’t post that one, but if you’re interested you really should take a look at the book as I can’t imagine a better book on simple breads for the home baker.
They were so good tried them several times and had the opportunity to tweak the recipe a bit. Like most of the other breads in the book the recipe involves putting together a basic dough recipe and giving it time to rise. The star of the show here is the macadamia filling. The original recipe calls for a brown sugar, cinnamon, butter, macadamia nut and raisin filling.
I added a bit of nutmeg for more depth in the flavour of the filling. The other change I made is to the glaze, which I found needed a bit more orange flavour so I added lots of orange zest.
Whether you’re experienced with bread or not, I really do hope you try this one.
Macadamia Nut Rolls with Orange Glaze
Adapted from Bread for Breakfast by Beth Hensperger.
Note: You can easily enjoy these for breakfast all that’s required is that you get up earlier than usual but it’s worth it. If you prefer, you can use lemon juice and lemon zest in the glaze. Also, try these with walnuts! These rolls are best served warm, but you can also serve them at room temperature. Wrap any uneaten rolls in plastic wrap and refrigerate. You can reheat them before eating.
For the rolls:
- 2 tbsp. active dry yeast
- pinch of sugar
- 1 cup warm water (warm to the touch)
- 1-1/2 cups buttermilk (also warm to the touch)
- 1/4 cup brown sugar
- 2 large eggs
- 1 tbsp. salt
- 6-1/2 to 7 cups all purpose flour (preferably unbleached)
- 4 tbsp. unsalted butter, at room temperature
- Combine the yeast, sugar and water in a bowl and stir. Let sit for about 10 minutes until foamy.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the buttermilk, brown sugar, eggs, salt and 3 cups of the flour. Mix on low speed until combined (about 2 minutes).
- Add the yeast mixture and the butter to the batter and mix on low speed for another 2 minutes.
- With the mixer on low speed, begin adding the rest of the flour, a half cup at a time. You want to add enough flour so that a ball of dough that does not stick to the sides of the bowl forms. As soon as this happens, your dough is ready. I found that 6 to 6-1/2 cups of flour is usually enough.
- Remove the dough from the mixer and place it on a floured work surface.
- Knead the dough by hind until you can form a ball that is relatively smooth. If the dough is sticky, continue kneading and adding any remaining flour a little bit at a time (but do not add more than the 7 cups).
- Once the dough is ready, place it in a greased bowl. Cover loosely with plastic wrap and place it in a warm place to rise for about an hour and a half (or until the dough has roughly doubled in size).
For the filling:
- 1 cup brown sugar
- 2 tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1 cup macadamia nuts, chopped
- 1/2 cup raisins (optional)
- 5 tbsp. unsalted butter, melted
- Combine the brown sugar, cinnamon, nutmeg, nuts and raisins (if using) in a bowl.
- Turn the risen dough out onto a work surface and roll into a rectangle that is roughly 14 by 20 inches.
- Brush the dough with the melted butter.
- Sprinkle the sugar and nut mixture over the dough, being sure to leave a one-inch border all the way around.
- Starting at one long end, roll the dough up jelly roll style. Using a sharp knife, slice the roll into 16 or 18 equal rounds, depending on how thick you want your rolls.
- Line two baking sheets with parchment paper and divide the rounds between the baking sheets. Make sure the rolls aren’t too close together.
- Cover the trays loosely with plastic wrap and let the rolls rise for an additional 45 minutes.
- About 20 minutes before the rolls are ready to bake, preheat the oven to 350 degrees F.
- Bake the rolls for about 20 minutes, rotating the trays halfway through baking. When the rolls are done, they will be golden on the bottom and on the top. If you cut one open, it should be completely baked through.
- Remove from the oven and prepare the glaze.
For the glaze:
- 5 tbsp. butter, softened
- 2 cups icing sugar, sifted
- 1-1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 cup orange juice (preferably freshly squeezed)
- 2 tsp. orange zest, finely grated
- In the bowl of the electric mixer, combine all the ingredients and mix until you have a smooth glaze that isn’t too thick or too runny. If it’s too thick, thin with a bit of milk or orange juice. If too thin, then thicken with a bit more icing sugar.
- Once the rolls are out of the oven, let them cool for about 10 minutes then spread some glaze over each roll.