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[Mike Nolan]

The Washington Post has a story on how many bakeries in Paris are closed for the month of August, the traditional vacation month. Under a French law that dated back to the French Revolution, bakeries in Paris were divided into two groups, one group was allowed to close in July, the other in August. But recent governments have relaxed that rule and in the non-tourist parts of the city many if not most bakeries are closed in August.

Given the heat wave Paris has been seeing, baking bread in hot weather is a challenge, anyway.

But this is not a good time of year to go to France on a bakery tour (or much of anything, for that matter, since many consider a month-long vacation a birthright.)

Here's a link to the Washington Post story, it should be good for at least a week:
https://wapo.st/3db5WFK

[Mike Nolan]

Here's the rolls plus my take on penuche frosting (I added some Lyle's Golden Syrup):

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[BakerAunt]

Major Revision Edit of this Post.

On Thursday, I baked four Blueberry Tartlets, using a half recipe of my Buttermilk-Oil Pie Crust (with half canola and half avocado oil), divided it into fourths, then rolled each into a slightly larger than 5-inch circle. I own a Chicago Metallic Tartlet pan, with removeable bottoms that holds four each. I fit the crusts into the four, then refrigerated for an hour. I blind baked (using beans in small coffee filters) at 425F for 8 minutes in my countertop convection oven.

I had planned to bake Blackberry and Blueberry Tartlets to use up the remaining 1/2 cup of seeded blackberries that I had left over from making jam, but I inadvertently grabbed the half cup of blueberry syrup that I was saving for cornmeal waffles and used that instead. It was just as well, since when I realized what I had done, I found the 1/2 cup of seeded blackberry puree had fermented and had to be thrown out.

It is hot and muggy today, so that will be all the baking I do.

[Mike Nolan]

One of my wife's colleagues (recently retired) has now had COVID twice, and so has her physical therapist. So far neither of us have tested positive for it, despite Diane having been exposed to it several times. :knock on wood:

I wish I could figure out why some posts have problems displaying non-Roman characters and others don't. I don't know if it has to do with what they're being posted with or something else. I don't see any discussion of this problem on the WordPress forums, but I can't imagine it is unique to us.

[BakerAunt]

I think that we should have had a separate Cinnamon Rolls Thread, as we have confused Chocomouse who posted this week's baking in this (last week's) thread. [Been there, done that.]

Aaron--I have posted the recipe(s) in the recipe section. None says how much the recipe makes, I'm thinking A LOT, since most involve 8 cups of flour!

[BakerAunt]

This recipe is from The Settlement Cook Book Victory (26th) edition, 1944.

Plain Cinnamon Rolls (Schnecken)

Make Kuchen Dough, pages 393-394 [recipes follow.] When light, roll 1/4-inch thick, into an oblong sheet about 9 inches wide. Brush well with melted butter. Sprinkle with sugar, cinnamon, half a cup of seedless raisins Roll up like jelly roll. Cut into inch pieces Brush sides with melted butter. Place close together flat side down in shallow, buttered pan. Brush tops with butter sprinkle with sugar and cinnamon, when light, bake about 25 minutes at 350F to 400F.

The cookbook gives two recipes for Kuchen dough, and two additional alternatives. Here they are:

Kuchen Dough No. 1
1 pint scalded milk
1/2 cup butter
3/4 cup sugar
1 tsp. salt
6 cups flour
1 egg or yolk of two
1 oz. compressed yeast
Grated rind of 1/2 lemon

Warm bowl and flour. Crumble the yeast in a cup with a teaspoon of sugar, and 1/2 cup of scalded milk, cooled until lukewarm. Let stand in a warm place to rise. To the rest of the scalded milk, add the butter, sugar, salt, a little nutmeg, grated, and when lukewarm, the beaten yolks of the 2 eggs; stir in the yeast and some flour, and only enough more to knead, until smooth and elastic. Cover closely and let rise double its bulk. Cut dough, form into any desired shape, place in pans, let rise again until double its size, and bake, following recipes on pages 394 to 396. To hasten rising use more yeast.

Kuchen Dough No. 2
1 cup butter, softened
1 cup sugar
4 eggs
1 tsp salt
8 cups of flour
1 oz. compressed yeast
1 pint lukewarm milk
Grated rind of one half lemon

Crumble yeast in the bowl, add the lukewarm milk, and a cup of the flour and set aside to rise in a warm place. cream the butter, add the sugar and the eggs, one at a time, stirring well after each addition, then add the rest of the flour and the yeast mixture alternately. Mix well, add only enough flour to knead and knead until the dough is smooth and elastic. Set aside in a warm place to double its bulk and form into any desired shapes, let rise again and bake.

No. 3 Butter Horns
1 cup butter
1/2 cup sugar
3 eggs
4 to 5 1/2 cups flour
Grated rind of 1/2 lemon
1 cake yeast dissolved in 1 1/4 cups lukewarm milk
1 tsp. salt

Cream butter and sugar, add eggs, 1 at a time, salt, lemon, the dissolved yeast and the flour, gradually, and knead until smooth and elastic Cover and let rise in a warm place, until double its bulk (over night). Toss on board, form into any desired shape, let rise again and bake.

Refrigerator Kuchen Dough
Kuchen Doughs, page 393, are more easily handled if chilled. When chilling dough, decrease the flour 1/4 to 1/2 cup. Let rise in warm room until double in bulk, then cut through with knife. Put dough in greased bowl large enough to allow for rising (about 1/2 its bulk) and cover tightly. Grease top, put in refrigerator 24 hours until it is thoroughly chilled. When ready to use, form into any desired shapes Let rise slowly util double its bulk and bake.

Kuchen Dough with Dry Yeast
2 cakes dry yeast in 1/4 cup lukewarm water
2 cups scalded milk, cooled
1/2 cup butter
1 tsp. salt
1/2 cup sugar
2 eggs, slightly beaten
Grated rind of 1/2 lemon
8 cups flour, about

Soak yeast in evening in lukewarm water 20 minutes or until softened. Cream butter, sugar and salt, stir in eggs, lemon rind, 2 or mor cups flour, milk and the soaked yeast. Work in enough more flour to make a dough somewhat softer than for bread. Knead until smooth and elastic. Cover closely, let rise over night or until fully doubled in size. Keep, if possible, at 70F. In warm weather use only 1/2 amount of yeast. Next morning, shape at once as desired, let rise and bake as usual or knead down and let rise again. Use larger amounts of sugar and butter for richer Kuchen Dough.

And here is one more recipe for using the dough:

Pecan Rolls, in Muffin Pans

Kuchen Dough No 2 or 3
1/2 cup seedless raisins
1/4 lb. pecan nut meats
Sugar and cinnamon
1/2 cup melted butter
3/4 cup brown sugar
1/2 cup honey, warmed

Roll dough, page 393 or 394, into an oblong sheet 1/4 inch thick. Spread well with melted butter, sprinkle with sugar and cinnamon and raisins (or blueberries in season, rolled in sugar cinnamon, and a little flour). Add chopped nuts if desired. Roll as for Jelly Roll, pinching outer edge. Cut into twelve 1-inch slices. Place 1 Tbs. melted butter and 1 tsp. warmed honey in bottom of each individual pan, cover with 1 Tbs. brown sugar. Press 5 pecan halves, rounded side down on sugar. Place cut rolls, flat side down, on this. Cover, let rise until more than doubled in size. Bake about 25 minutes in moderately hot oven at 400F the first 15 minutes, then reduce to 325F until well baked. Let cool 1 minute, then remove from pan, replace any pecans if necessary and let cool, bottom side up. Will make 3 dozen rolls.

One More:

Caramel Tea Rolls

Follow recipe and method for Pecan Rolls above; but cut in 1/3-inch slices. Place on buttered cookie tin, flat side down, and cover each roll well with brown sugar and chopped nuts. Let rise until double in bulk, place in moderate oven (350F) 20 minutes or until brown.

[BakerAunt]

The one I have is The Settlement Cook Book, Victory (26th) Edition, enlarged and revised, copyright 1944. The front includes the phrase, "The way to a man's heart." The title page proclaims:

Tested Recipes from
The Milwaukee Public School Kitchens
Girls Trades and Technical High School
Authoritative Dietitians
and Experienced Housewives

I found a "bookmark" in it for the Plowboy 1945 Prom, held by The Agriculture and Home Economics Clubs of the University of Illinois, April 13, 1945. My husband's grandmother taught home economics in public schools, and she and her husband also lived on a farm, so I think the cookbook was most likely hers.

Aaron--If you like, I can put the recipe in the recipe section.

[aaronatthedoublef]

BA, I think our schnecken are probably cousins. They are a German Jewish treat for the New Year. Mom's recipe came from the Settlement Cookbook, which, sadly, fell apart in my hands as we were cleaning out my parents' house. So it has been lost to the ages. I can probably find a copy somewhere.

My recipe comes from a Jewish baking book from a Canadian Jewish baker and is very similar to my mom's. They're baked in muffin tins. First a brown sugar/butter/cinnamon mixture (similar to the filling) is put in the muffin tins. Then the rolled, cut dough is placed in the cups on top of the mixture which turns liquid in the oven. When they're done baking and flipped out of the tin, the part that was in the tin is the top and is coated with the liquified sugar/butter/cinnamon. And the dough has expanded into the tin so they do have a shell like shape.

Oh, and traditionally they (and my mom's always did) have nuts. Mom used walnuts.

[aaronatthedoublef]

Thanks BA. I mixed the coconut oil with the butter (this cake had both). Coconut oil, as you've said, is not particularly healthy like olive or avocado (which is ALL the rage here now) and it is solid at room temp which is why I treated it like butter. But, like your oil cakes it did take a day or so for the flavor to come out.

It's funny - people are so anxious to get baked goods right out of the oven and a lot of stuff really needs time to set. Just because it is done baking doesn't mean it's done.

That would be a good study for the Serious Eats folks. Take some different baked goods and see what the taste is like fresh out, after an hour, two hours, 12 hours, 24, etc...

[Mike Nolan]

Even though I live on the fringe of the wheat belt (Nebraska is 11th in wheat production, Kansas is #1) and there are several mills in Nebraska (Ardent Mills has 2 of them), if I buy flour it usually makes a multi-state journey of 500 miles or more from the mill to the wholesaler, possibly to a retailer and then to me. It seems silly for me to have to buy semolina flour, most of which is grown and milled in North Dakota, and have it shipped from Ohio.

[Mike Nolan]

Cinnamon rolls freeze very well. I've been making them using a tangzhong dough recently, it makes about 18 of them and I freeze them in bags of 2.

Snails (or schnecken in German) seems to be a common name for products that are rolled up into a spiral.

[aaronatthedoublef]

BA and Mike - both the cheese slicer and dental floss are worth trying. We have dental floss but I do not think we have a cheese slicer. I used a bench knife this time which was handy because I could cut then scrape and place it in the pan. This is what the bakeries I've been in have done but they also make a couple dozen a day. When you do something that often you work out a system to become consistent with whatever tool you're using.

I have a few ideas from you both for fillings to try. I need to make them more and that means I need someone to give them to, especially as we only have Sam with us for another couple days before he is back off to college.

There are no eggs in this recipe. After tinkering around with a bunch of different ones I used my recipe for schnecken. I made them a few months ago and had some extra which I used to make cinnamon rolls (Violet's suggestion).

[BakerAunt]

Our weather is warming up as well. On Sunday, I baked submarine rolls using the recipe that came with a specialty King Arthur perforated pan with spaces for five. I have used this recipe before and adapted it. I now use 2 1/2 cups whole wheat flour and 1/2 cup medium rye to replace some of the flour. I replace 1/2 cup of the water with buttermilk and replace the tablespoon of sugar with a tablespoon of honey. I reduced the salt by a third. The recipe was always tricky, in that it seems to have too much liquid. I ended up adding over a cup of additional flour, and even then, it was a slack dough. Both rises were also exceptionally fast, probably due to the warm weather. However, the dough did bake up into five lovely 12-inch rolls.

I also baked the Blueberry Greek Yogurt Cake Without Butter (recipe posted here at Nebraska Kitchen).

My college roommate and her husband (I was in their wedding party) are in the area and will be visiting us tomorrow. The sub rolls are for Turkey Bacon and Tomato Sandwiches for lunch. The cake is for dessert for either lunch or dinner, or perhaps both.

[BakerAunt]

Navlys--I saw that recipe, and I thought: all that work for ONE loaf? That's one recipe I will not be tearing out of the catalog to save!

Aaron--I have taken to sprinkling a cinnamon sugar mixture onto my sweet roll dough before rolling it up. I do not butter the dough or use melted butter on it, as I think that the butter makes the filling run out. (I got that from Bernard Clayton's bread book.) The King Arthur Whole Grain Baking Book has a wonderful all whole wheat cinnamon roll recipe that uses egg white in the filling, and that one is spread onto the dough. Unlike Mike, I'm a devotee of the dental floss method. The trick is to get it under the dough, then cross above it, and cut.

I make a simple glaze of 1 cup powdered sugar (sift after measuring), 1-2 Tbs. milk, and 1/4 tsp. vanilla. I let the sweet rolls cool for 15-20 minutes before I put it on.

[Mike Nolan]

For me the hardest part of making cinnamon rolls is getting the roll to stay consistent end-to-end and not have both ends look like a spiral-shaped ice cream cone. I find holding a pastry blade along an edge as I roll it up, first one side a bit then the other, helps keep the edge lined up.

Sometimes the middle still looks like a snake that swallowed a couple of big rats, though.

I make something similar to a burnt sugar frosting, though I find the taste is more subtle if I use Lyle's Golden Syrup instead of making burnt sugar syrup, it'd make an interesting icing for cinnamon rolls, with some caramel flavor notes. When I put it on a yellow cake, everybody asks what the flavor is. (But most of them don't know what Lyle's Golden Syrup is, either.)

Penuche frosting would be good on cinnamon rolls, too.