I’m too sated from these things to put effort into coming up with a funny intro…
- 2 3⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1⁄4 teaspoon baking soda
- 10 tablespoons unsalted butter, cold and cubed
- 1 cup cheddar cheese, shredded
- 1⁄3 cup fresh chives, minced
- 1 cup buttermilk
- 2 tablespoons water
- 1 egg, blended with 1 T water
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl. Cut butter in with a pastry blender or fork until pea-sized.
- Stir in cheddar and chives, then add buttermilk and 2 T water; knead gently just until blended.
- Mold dough into about 9 tennis ball-sized mounds.
- Brush tops with egg-water mix and bake until golden, about 25 minutes.
4 out of 5 dentists recommend using dental floss in lieu of a knife.
Dough (from Sally’s Baking Addiction):
- 2 3/4 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk
- 2 1/2 Tablespoons unsalted butter
- 1 large egg, beaten
Filling (from Giada de Laurentiis):
- 1 tablespoon butter, melted
- 1/3 cup hazelnuts
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Frosting (from Giada de Laurentiis):
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon milk
- To toast the hazelnuts, preheat the oven to 350 degrees and put the nuts in a single layer on a cooking sheet. Bake for 10-15 minutes until their color darkens slightly. Once cooled, remove the skins (rubbing them in your hands or in a towel works well) and chop into small pieces.
- To make the dough, toss 2 1/4 cups flour (reserve 1/2 cup for later), the sugar, salt, and yeast in a bowl until evenly mixed, then set aside. Heat the water, milk, and butter together in a pot over medium heat until the butter is melted and the mixture is hot to touch. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough (I only ended up using 1/6 cup). Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 3-4 minutes, then let rest for about 10 minutes in the bowl while you make the filling.
- To make the filling, mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the dough into a 9 by 12 inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top long edge. Starting at the other long edge, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal.
- Using a piece of dental floss, cut the log into 12 pieces (slip the floss under the log, cross over the top, then pull on both ends until the loop closes and cuts through the dough). Arrange the rolls in a lightly greased baking dish, spacing evenly. Let the rolls rise in a warm area for 60 to 90 minutes (the oven that was previously used to toast the hazelnuts is a great place).
- Once the rolls have roughly doubled in size, preheat the oven to 325 degrees. Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
- When the rolls are almost done, whisk the powdered sugar, mascarpone cheese, and milk in a medium bowl until smooth. After the rolls are done baking, drizzle the frosting over the top. Serve warm.