Blackberry lemon sweet rolls

Now that I've become busier with the two kids, homework, tantrums and a job; I find myself making dishes and freezing them when I have time to cook.  I love this sweet roll recipe because you can substitute any berry you like and freeze it!  

I've been cooking ahead and freezing all sorts of things like meatballs, lasagna, casseroles, baked french toast, empanadas, croissants, cookies and ground beef.  I assemble them in different size disposable foil pans or plastic freezer bags and reheat for a meal on a weeknight or entertaining guests on the weekend.

You can freeze the blackberry lemon sweet rolls with the dough unrisen or already cooked, iced and reheated.  It will turn out delicious either way or if you can't resist the temptation just eat it right away!

Blackberry Lemon Sweet Rolls Recipe

Barely adapted from Ree Drummond

Ingredients

FOR THE DOUGH:
4 cups Whole Milk
1 cup Sugar
1 cup Canola Oil
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups All-purpose Flour
1 cup (additional) All-purpose Four
1 Tablespoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder

FOR THE FILLING:
1 stick Butter
3/4 cups Sugar
2 whole Lemons, Zested
2 cups Fresh Blackberries

FOR THE GLAZE:
1 whole Lemon, Juiced
2 whole Lemons, Zested
3 cups Powdered Sugar
2 cups Whole Milk, Or As Needed
1 dash Salt
3 Tablespoons Melted Butter

Directions

For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9x13 or two 9-inch pie pans which is what I did.

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.

Divide dough in half. Store one half in the fridge for another batch of these. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blackberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. 

(You can freeze it from here and then continue the process when you thaw it or you can continue this process and freeze when it is baked and glazed.)

Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!  (You can also freeze it at this point and just reheat after it thaws.)

Serve warm or at room temperature.

Buttery Brioche

Brioche

This buttery bread is light, airy and so rich that it seems like it's a cake.  

Stress relief tip of the day:

Do something you enjoy everyday.  Make time for leisure activities that bring you joy.  Whether its taking a walk, going for a drive or singing along to your favorite song.

Brioche Recipe


Ingredients


Batter:
1 cup unsalted butter
1 1/2 tbsp warm whole milk
1 tsp active dry yeast
3 tsp sugar
3 large eggs, lightly beaten
1 3/4 cups all purpose flour
1 tsp salt


Glaze:
1 large egg
2 tbsp milk




Directions


Cut the butter into small cubes and place on a plate in the freezer.  Meanwhile, put the warm milk in a cup ans sprinkle yeast and 1 tsp of sugar over the top and let stand for two minutes.  Stir and let stand until foamy for about five minutes.  Whisk the eggs into the yeast mixture.


In a food processor fitted with a plastic dough blade, combine the flour, salt and remaining two tsp of sugar.  Add the butter and pulse 15-20 times to break the butter up into the size of peas.  With the machine running, add the liquid ingredients though the feed tube and keep processing until the dough comes together, about fifteen seconds.  Add milk a few drops at a time until the dough is wet enough to be sticky.  It will look like a paste.  Let is stand in the food processor for five minutes, then process for thirty seconds longer.  Scrape the dough out onto a lightly floured surface and let rest for two minutes.  Knead the dough 20-25 times, then transfer to a lightly oiled bowl.  cover with plastic wrap and refrigerate overnight.


Butter twelve fluted brioche molds 2.5 inches in diameter.  Remove dough from refrigerator and shape quickly with floured hands a work surface.  Divide dough into twelve equal pieces and shape into a ball.  Place each ball into a mold.


Place the filled molds on a baking sheet.  Cover with a damp towel and allow to rise at room temperature for one hour.  The dough should slightly increase in size.


Preheat oven to 375 degrees F and place two racks in the two lowest oven positions.  On the bottom rack place a small roasting pan filled with boiling water and on the top rack place the baking sheet with the brioche.


To make the glaze, beat the egg and milk together.  Brush the brioches gently with the glaze and place on the upper rack.  Bake until golden and firm about eighteen minutes.  Let stand for one minute, then remove from molds and cool briefly on a wire rack.  Serve warm.

Rustic and Sweet

Apple Galette

Tender sweet apples en-robed in buttery, flaky pastry dough.  What more could you ask for?

Stress relief tip of the day:

Physical activity plays a key role in preventing the effects of stress.  Make time for at least thirty minutes of exercise three times a week.  Nothing beats aerobic exercise for releasing stress and tension.

Apple Galette Recipe

Ingredients


Flaky pastry dough:
1 1/4 cup all purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
3-4 tbsp of ice water, plus more if needed


Filling:
3 large firm granny smith apples, peeled, cored, quartered and thinly sliced
1 tbsp cold unsalted butter, cut into small pieces
2 tbsp of sugar


Directions


In the bowl of a food processor, combine the four, sugar, salt and pulse to blend.  Add the butter and pulse 5 or 6 times until the mixture is the texture of coarse meal with butter pieces no larger than small peas.  Add the 3 tbsp water through the feed tube, pulsing once after each addition and adding just enough to make a crumbly dough.  (It will not hold together on its own but will when gather into a ball with your hands.)  If the dough is dry, mix in more water 1 tbsp at a time.


Transfer the dough to a work surface, pat into a ball and flatten into a disk.  Lightly flour the surface and roll out the disk to about 10 inches and about 1/8 inch thick.  (tip: dough can be made ahead and frozen for up to two months.)


Lay the apple slices close together, starting from the middle and working your way out.  Leave a one inch border of dough uncovered along the edge.  fold the edge of the dough up and over the apples, pleating the dough loosely all around the edge and leaning the galette uncovered in the center.  Dot the apples with butter and sprinkle with the sugar.


Measure the circumference of the galette and cut a strip of aluminum foil about 2 inches long and 3 inches wide.  Wrap the foil strip around the edge of the galette and secure the ends by folding them together.  (this will keep the dough from unfolding)  Refrigerate the galette on the baking sheet until the dough is firm 20-30 minutes. 


Meanwhile, preheat the oven to 425 degrees F.  Bake the galette for 15 minutes.  Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the apples are tender when pierced with a knife, 30-40 minutes longer.  Transfer the baking sheet to a wire rack and let the galette cool until slightly warm or room temperature before serving. 




Adapted from the Williams-Sonoma Baking Book