Autumn breakfast

annie1992

13 years ago

Finally, it's cooled off enoigh to bake something here. Friday it rained, which we needed badly, and there were gale force wind advisories on Lake Michigan and temperatures were in the low 60s. Even the SS Badger didn't leave port in Ludington, with the owners saying: "The Badger was designed for severe weather conditions on the Great Lakes, however, todayÂs sailing was canceled because of our concern for passenger comfort." In other words, the 600 or so cars they haul would be safe, but the passengers would be getting seasick! It seems very much like fall, suddenly.

So, I canned a batch of Chase's chili sauce and I baked a couple of loaves of whole wheat/butternut squash yeast bread and a big pan of these:

I didn't frost them, I just ate one with butter for breakfast with a cuop of coffee.

Oh boy, I do love fall!

Annie

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Comments (32)

wizardnm
13 years ago
OH dear....I've had visions of cinnamon buns in mt head. Those look wonderful!

The cooler weather sure wets the appetite. So far I've been able to resist only because, like you, I've been canning. There's chile sauce on the stove, almost ready to can right now. It makes the house smell heavenly.
I think I'll use up the last of the peaches by making a pie today.

Nancy
diinohio
13 years ago
Oh those cinnamon rolls look so good Annie!

Di
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lindac
13 years ago
Yummy!
I am having a fresh bagel, with chive cream cheese and lox!
I love visiting the city!!
User
13 years ago
Oh darn. Wish I lived closer. I would be stopping by for one your cinnamon buns Annie.

Ann
Lars
13 years ago
Did you use whole wheat in your cinnamon rolls? I haven't tried that yet, but I also do not frost them. I'll bet if I buy that bread machine, I'll start making a lot more bread dough. I usually make cinnamon rolls in muffin pans because that's the way I did it at the restaurant, but the flat pan looks like a better way to do it at home.

Thanks for the photo!

Lars
caliloo
13 years ago
Oh MY those look fantastic! I could just lick the screen.

Alexa
gldno1
13 years ago
That just looks delicious!

Would you believe I have been sitting here thinking about making sweet rolls....I want to make the individual, flatter caramel rolls and wondering just how to do it. Any ideas?

Have you already posted your butternut squash bread recipe? I would love that too. I have tons of canned and frozen L.I. cheese from last season.
rachelellen
13 years ago
Oh yum! Sad to say, I'll just have to lust after your buns in my heart. He he he. It's still too hot around here to bake. Yesterday was in the high 90s, and today is meant to be in the lower 90s, but I still wouldn't be willing to turn the oven on. Plus, I notice that my bread doughs rise faster in this weather, but the results aren't as good.

I'm another that doesn't frost, though, unless I'm making them for others. They store better unfrosted, and frosting makes them just too sweet for me anyway.
arabellamiller
13 years ago
Oh my, I can just smell those.......

Picture perfect.

AM
annie1992
Original Author
13 years ago
Ann T, you know you are welcome at my table anytime, I'd even make cream cheese frosting just for you. I do have a "guilty" confession, though. I like to dunk pieces of cinnamon rolls in my coffee, so the frosting just kind of melts when I do that, so they remain unfrosted.

Lars, when you get that bread machine I can almost guarantee you will be making more bread. wheat, rye, multi grain. Maple oatmeal, cheese/beer, cinnamon rolls, burger buns, they are all so easy and so much cheaper when we bake them ourselves!

rachelellen, you aren't from Georgia, are you, what with all that lusting in your heart? (grin)

goldno1, I use squash in place of pumpkin whenever I don't have pumpkin, so squash is likely to show up in quick bread, waffles, cookies, all kinds of things. This is the current version of the recipe I'm "messing with" that I used for the bread, it's still a bit sweet for me but the Princess loved it, even after I told her it was full of whole wheat and squash, LOL. I also need to adjust the flour, the dough was a bit too moist and I had to add flour. I just put all the moist ingredients into my bread machine, added the flour, yeast and salt on top, in separate little "wells" that I made in the flour. Process on dough setting, then take it out, shape rolls and loaves, let it rise and bake as directed. Dinner rolls take about 15 minutes, the loaves about 25 minutes.

butternut Squash Bread

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110Â° to 115Â°)
1-1/4 cups mashed cooked butternut squash
1 cup warm milk (110Â° to 115Â°)
2 eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
3 1/2 cups whole wheat floir
4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.

I'm thinking of either using brown sugar next time, or honey or maple syrup, I think those would be good flavors. For me, I'd make the ratio opf whole wheat larger, but I think the kids wouldn't eat it if I did that!

Annie

Bake at 375Â° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks. Yield: 3 loaves.

Nutrition Facts: 1 serving (1 slice) equals 92 calories, 2 g fat (1 g saturated fat), 13 mg cholesterol, 68 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.
dedtired
13 years ago
Me gots to have cinnamon buns, NOW.
gldno1
13 years ago
Thank you Annie.

I appreciate the nutrition facts too.
jude31
13 years ago
Was it Charlie Brown who used to say "I can't stand it"? Yummm!

jude
jessicavanderhoff
13 years ago
I believe it was Charlie Brown.

Lovely! I am having just the same fallish impulses. I know in a few weeks I'll feel silly for eating pumpkin and apple crisp when I could have had tomatoes and peaches, but I just can't help myself. I haven't seem butternuts around here yet, but I look forward to it.
canarybird01
13 years ago
Oh what lovely cinnamon buns Annie. I would love one even without the icing!

SharonCb
Teresa_MN
13 years ago
Yesterday it was 45 degrees at 4:00am. Knowing it would be cold I made a batch of cannelini bean soup on Friday that included vegetables from my garden. Celery, garlic, onions, leeks, tomatoes and carrots sauteed in EVOO. I recently found the most plump cannelini beans at The Wedge Coop - my favorite place to shop. Beans have a very long shelf life so I bought 10 lbs. I cooked a ham shank I had in the freezer and added the meat to the soup. Did not use the broth however, as much as I would've liked to. After adding the ham pieces I added a little Penzey's Ham base, some white wine and thyme.

It was the perfect thing to be sipping on at the Farmer's Market at 5:30 as it was very windy!
annie1992
Original Author
13 years ago
actually, gldno1, I think the nutrition part is now wrong, it's with all white flour and the full amount of sugar. I changed the flour ratio from all white to a mix and cut the sugar, so it's a bit lower in calories (maybe a couple) but it does have a bit more fiber...

It's warm and sunny now, so much for autumn, and I have tomatoes in the canner.

Annie
Virginia7074
13 years ago
Those cinnamon rolls look a-mazing! The butternut squash bread sounds good, too. What size pan did you use, Annie? I ask because I count at least 24 rolls in that pan and that would be a good number for me to take to work - should I ever feel the urge! Thanks!
rosewitch
13 years ago
Annie,

Those cinnamon buns look so good! That looks just like the big pan of buns I remember my Grandmother making. I can just smell all their warm yeasty/cinnamon fragrance!

Kat
claire_de_luna
13 years ago
Annie, you and I were on the same wavelength. I tried a new Cinnamon Bun recipe Saturday morning (with Cream Cheese Frosting too!) that turned out well, but I didn't take any pictures. Beautiful Buns!
annie1992
Original Author
13 years ago
Virginia, that's a half sheet pan, I think it's 10x15, approximately. I can get two dozen nicely sized cinnamon rolls on a pan that size.

Annie
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
I was at a shopping center the other day. There was a cinnamon bun concession there. They make their buns on premises. I asked them if I could buy some without the icing. They said no. They only make them one way. I didnÂt buy any.

I could make some myself if only I had cinnamon.

Annie, everyone is so polite in telling you how wonderful your buns look. I am more honest. I am going to criticize your work. I noticed that one of the buns had a tiny bit less cinnamon than all the others. Therefore I can only give you an A+, not an A++.

dcarch :-)
jessyf
13 years ago
I bet Elery enjoyed your buns as well

Oh yeah and the baked ones look great!
lorijean44
13 years ago
Those look perfect, Annie. Even with the A/C at full blast, I have a hard time getting in the mood for making breads in this Texas heat. I'm ready for it to cool down and try your cinnamon buns. Yum!

Lori
doucanoe
13 years ago
Beautiful rolls, Annie! It has cooled down nicely here, but I had no time to do much cooking or baking this weekend. I'll start another thread on that, tho!

I think the weather is supposed to get back to "normal" (aka: warmer temps) this week. No baking next weekend, wither, I am doing a craft fair. Hope to sell a lot of jewelry.

But after that I should have time to get some serious cooking and baking done.

Linda
annie1992
Original Author
13 years ago
Good luck on the jewelry sale, Linda, I hope you sell out!

jessica, spoken like a true smart a$$. And yes, elery assures me that my buns are "just fine", with or without cinnamon.

dcarch, that makes no sense at all. You'd think they'd sell a single cinnamon roll unfrosted, it would actually save them some money. Geez, some people are just stuck in an assembly line frame of mind, I guess...

Annie
cocaty
13 years ago
So Annie - I know that I could eat the entire pan of rolls myself, but I sense that the regulars on this forum have a little more self discipline. So - what are you doing with the leftovers? Will you freeze them? I guess I had been picturing freezing cinnamon rolls prior to baking. Hadn't occurred to me they would freeze well this way too.
annie1992
Original Author
13 years ago
Leftovers? LOL, there are no leftovers, I take no prisoners!! Bwwhahahahaha...

Oh sorry, I hate to scare new people like that. Actually, I've frozen rolls both frozen and unfrozen. The frozen ones only stay good a couple of months, then the yeast loses it's "oomph", somehow.

half of those went to Elery's new Daughter in law and son, she just had surgery to remove a tumor from one of her ovaries. We had a couple and the rest Elery took to work. I don't dare leave something like that lying around, even in the freezer.

Nope, no self discipline here, that's for sure!

Annie
annie1992
Original Author
13 years ago
Sorry, that should have been frozen the rolls both BAKED and UNBAKED...

Annie
cocaty
13 years ago
Thought so. And it would be the unbaked ones that only stay good a couple of months? The yeast oomph problem?
annie1992
Original Author
13 years ago
Yup! After they are baked I guess the yeast doesn't need any moore "oomph", LOL.

Annie
lakeguy35
13 years ago
YUM! If you dip fast all of the frosting doesn't end up in your coffee or tea. : ) I know what I'm making this weekend...it's been too long.

David

Autumn breakfast

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