Brown Sugar Cottage Roll Recipes

BROWN SUGAR BUNS OR ROLLS

Steps:

• Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success).
• Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside.
• In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
• Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
• Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square.
• Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this!
• Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each.
• Place 1 roll in each muffin cup, with the filling up.
• Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
• Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier.
• Enjoy!

BROWN AND SERVE DINNER ROLLS

Steps:

• Combine the flour, milk, sugar, egg yolks, yeast, and salt in the bowl of a stand mixer. Install the paddle attachment and mix on low speed for 5 minutes then rest the dough for 15 minutes. Switch out the paddle for the dough hook.
• Add 2 ounces of the softened butter. Set mixer to low speed for 30 seconds then slowly increase to medium and mix until the dough pulls away from the sides of the bowl, 5 to 8 minutes. (At this point you should be able to pinch off a small piece of dough and work it into a thin sheet you can almost see through without tearing.)
• Turn the dough out onto a work surface and roll and shape with your hands to form a smooth ball. Return the dough to the bowl, cover with plastic wrap, and stash in a warm spot to rise until doubled in size, about 1 hour.
• Meanwhile, set the oven to 275 degrees F and place a rack in the middle position. Grease a 9-by-13-inch metal baking pan with nonstick cooking spray.
• Remove the dough from the bowl and use a bench knife to cut the dough into 2-ounce portions. You should have 14 portions. Roll each portion on the counter until it tightens into a small round. Place in the greased pan, cover with plastic wrap, and set aside in a warm, dry place to rise until the rolls have doubled in size, 30 to 45 minutes.
• Melt the remaining 2 ounces of butter and gently brush the tops of the risen rolls with the butter. Bake until the rolls are set and reach an internal temperature of 185 to 190 degrees F, about 25 minutes. They should still be fairly pale on top.
• Cool the rolls, still in the pan, on a cooling rack for 10 minutes. De-pan the rolls, keeping them right-side up, and cool to room temperature, 30 to 45 minutes. Wrap rolls tightly in plastic wrap, then seal in a freezer zip-top bag. Freeze up to 3 months.
• When ready to bake, remove rolls from bag and park at room temperature for 1 hour. Meanwhile, heat the oven to 400 degrees F. When ready, move the rolls to a parchment-lined sheet pan or cookie sheet and bake, rotating the pan halfway through baking, until the rolls are deeply browned, 10 to 12 minutes.
• Wrap loosely in a clean tea towel to hold for service.

GLAZED COTTAGE ROLL (DADDY) RECIPE - (4.1/5)

Steps:

• Place cottage roll in large dutch oven, cover with water Add bay leaf, cloves and onion Bring to a boil, cover pan and reduce heat to simmer Cook for 1 1/2 to 2 hours Remove cottage roll from pan, remove netting Place in shallow pan sprayed with Pam Mix mustard and brown sugar and spread over cottage roll Bake 15 to 20 minutes at 350 degrees

PORK COTTAGE ROLL & CABBAGE

Steps:

• Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns.
• Cover with water.
• Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast.
• Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage.
• Place roast in the oven, just on "warm" while you cook the cabbage.
• Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness.
• Good served with boiled new potatoes.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.