Everyday Lunch Buns

Everyday Lunch Buns

Everyday Lunch Buns are just that, used everyday, almost! Since I’m a shift worker who packs up to 4 meals a day when including my husband, I need a reliable go to option for our everyday lunches. While I will generally take frozen leftovers for my main meals, my husband does’t always have the luxury of a microwave or a way to heat frozen meals. That’s one of the reasons a cold lunch is best for him. The other is because he likes to run errands over his lunch and is often driving while eating…..I know, distracted driver for sure!! For these reasons I make bread and buns regularly, and my go to recipe is tender, yet sturdy enough to fill will shaved meats or tuna salad. They’re also made with multigrain cereal and whole wheat flour for added fibre and nutrition.

I believe these buns are the reason I got a new 7quart, 1.3HP KitchenAid Stand mixer for Christmas this year. I can now make multiple batches at once, it’s fantastic to say the least. This recipe also falls into a new, fun category called “Mark’s top ten”. My husband’s favourite recipes, some of which are not mine in their entirety but HIS favourites. You’ll see them make an appearance every so often, for fun and good food to eat if nothing else.

You’ll notice that I use a dry multigrain cereal as apposed to multigrain flour. As USUAL, I cannot always find multigrain flour in my community, so I took matters into my own hands and decided to add my own multigrain mix from dry cereal. The solution really works well, as I cook a pot of cereal, allow it to cool, then wrap and freeze in individual portions for future use. No more hunting for the flour, just grab a little bundle from the freezer when getting ready to make a batch of buns. I believe it’s also a cheaper option than the flour as well. It’s one more step to the recipe, however if you make bread and buns often, it’s a great way to do it. Enjoy!

Recipe source for Everyday Lunch Buns:  Compelled To Cook

Everyday Lunch Buns
Print Recipe
    Servings Prep Time
    12 Buns 30 minutes
    Cook Time Passive Time
    23-25 minutes 1 3/4-2 hours
    Servings Prep Time
    12 Buns 30 minutes
    Cook Time Passive Time
    23-25 minutes 1 3/4-2 hours
    Everyday Lunch Buns
    Print Recipe
      Servings Prep Time
      12 Buns 30 minutes
      Cook Time Passive Time
      23-25 minutes 1 3/4-2 hours
      Servings Prep Time
      12 Buns 30 minutes
      Cook Time Passive Time
      23-25 minutes 1 3/4-2 hours
      Ingredients
      Servings: Buns
      Instructions
      1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
      2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
      3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
      4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
      5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.

      Multigrain Pumpernickel Rye Bread

      Multigrain Pumpernickel Rye Bread

      So what gives this fantastic Multigrain Pumpernickel Rye Bread its rich chocolatey colour and deep flavour? It’s the combination of coffee, cocoa and molasses. Not all breads labelled pumpernickel will include all three elements, they may only have the cocoa and molasses for example. I personally like the bold rich flavour and deep colour that using all three ingredients provide. I also like the addition of caraway seeds to give it more of an authentic deli rye bread taste.

      Today’s modernized version of pumpernickel breads use the combination and variation of these three ingredients (coffee, cocoa, molasses) to mimic the colour and flavour of true pumpernickel bread which gets its colour and flavour from course rye flour, rye berries, sour dough starter and a very long slow baking process. Once known as a peasant bread, pumpernickel bread has now become a sought after bread for hors d’ oeuvres, appetizers and deli sandwiches. I like to enjoy mine piled high with pastrami or smothered with cream cheese and smoked salmon.

      Recipe source for Multigrain Pumpernickel Rye Bread:  Compelled To Cook

      Multigrain Pumpernickel Rye Bread
      Print Recipe
        Servings Prep Time
        1 large loaf 30 minutes
        Cook Time Passive Time
        30 minutes 1 1/2-2 hours
        Servings Prep Time
        1 large loaf 30 minutes
        Cook Time Passive Time
        30 minutes 1 1/2-2 hours
        Multigrain Pumpernickel Rye Bread
        Print Recipe
          Servings Prep Time
          1 large loaf 30 minutes
          Cook Time Passive Time
          30 minutes 1 1/2-2 hours
          Servings Prep Time
          1 large loaf 30 minutes
          Cook Time Passive Time
          30 minutes 1 1/2-2 hours
          Ingredients
          Servings: large loaf
          Instructions
          1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
          2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
          3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
          4. Preheat oven to 375℉
          5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.
          Peppery Leek Flatbread

          Peppery Leek Flatbread

          Not that you need a reason to love hot crispy bread oozy with cheese but dunk Peppery Leek Flatbread into your favourite soup and you’ll want it for all your dunkable dinners. Peppery Leek Flatbread using Jungle Farm leeks is super easy using pre-made bread dough, but for those of you who have more time try the version with homemade dough. Either way you choose to go it’s a great crispy, cheesy side hot from the oven.

          I like to make fresh dough using a stand mixer fitted with a dough hook.  It makes having fresh dough easy for recipes like this Peppery Leek Flatbread.  As easy and manageable as I believe it is to make the dough from scratch I know time is a precious commodity and therefore have included a variation using pre-made frozen bread dough.  Making meals day in and day out for your family can be daunting, so I would rather you have cheesy hot bread from purchased dough rather than no bread at all.  The reality is that sometimes convenience trumps homemade.  I’m okay with that.

          This recipe using pre-made dough or homemade dough makes two flatbreads that serve 3-4 people each depending on appetites. Any leftovers can be warmed and topped with a runny egg or be a side to your salad. The overdose of freshly cracked pepper marries well with the subtle sweetness of the sautéed leeks and the cheese brings creaminess and salt, and let’s faces it, cheese makes everything better. I love this Peppery Leek Flatbread because frankly, I’m to crispy and cheesy like a dog is to a cheese wrapper. Yup, a complete lover of the crispiest, cheesiest bite and I can get my fill with Peppery Leek Flatbread. Enjoy!

          Peppery Leek Flatbread
          Print Recipe
            Servings
            6-8 people
            Servings
            6-8 people
            Peppery Leek Flatbread
            Print Recipe
              Servings
              6-8 people
              Servings
              6-8 people
              Ingredients
              Leek and cheese topping using either dough method
              Using homemade dough
              Using pre-made dough
              Servings: people
              Instructions
              leek topping using either dough method
              1. Preheat oven to 450℉, position two oven racks in the most central oven positions. Rinse leek thoroughly, making sure to rinse any loose leaves. Trim ends of leek and cut into 1/8' slices. In a medium size skillet heat 2 tbsp olive oil over medium heat. Add leeks and 1/4 tsp salt and sauté until starting to soften, but do not brown, approximately 4-5 minutes. Remove from heat and set aside.
              using homemade dough
              1. In the bowl of a stand mixer fitted with a dough hook, stir together water, yeast and sugar. Allow to ferment for 5-10 minutes. Stir in 1 cup of flour, 2 tbsp olive oil, black pepper and salt. Knead on low adding remaining flour by the 1/4 cup, allowing each to be absorbed before adding more. Knead for about 7 minutes or until dough is smooth and pulls away from the side of the bowl. Place dough in a large oiled bowl and cover with plastic wrap or kitchen towel. Allow to rise in a warm draft free area until double in size, approximately 1 hour. Knead dough with your hands 2-3 times to deflate and divided into two rounds.
              2. Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
              3. Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
              using pre-made dough
              1. Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, combine dinner rolls into one ball. Flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
              2. Sprinkle half the ground black pepper evenly over each dough round. Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
              Recipe Notes

              Sand tends to be stuck in between the leek leaves so be sure to rinse very well. Alternatively you can rinse the leek whole, slice and rinse slices in a colander.  This recipe makes two 9"x7" flatbreads. You can easily cut recipe in half to make only one.  Roll extra room temperature dough into a ball, flatten slightly, wrap well and freeze for use later.

              Recipe Source:  Compelled To Cook

              Sweet Orange Ginger Rolls

              Sweet Orange Ginger Rolls

              Have the napkins handy because these gooey and sticky Sweet Orange Ginger Rolls will have your fingers in a mess.  With a cup of jam these rolls are overloaded with sticky sweetness and a delicious way to get a little messy.

              The yeast rolls themselves are light and tender with a hint of orange and ginger.  The added orange zest and zest of the orange marmalade give a little contrast to the abundance of sweetness.  In this recipe I used a combination of orange marmalade and apricot jam because that was what I had on hand.  Either will work fine on their own but feel free to use one for the filling and the other for the topping if desired.

              Using a sharp knife is essential when cutting the dough into rolls, otherwise the dough will squish down and the filling will ooze out.  A little of this is bound to happen but too much and the rolls will become sloppy.  So have a little patience and cut slowly and gently.  You also want to make sure you flip the rolls over and out of the pan when they come out of the over; otherwise they start to stick in the pan as the sugar hardens around the edges making it more difficult to turn them out.

              I love these Sweet Orange Ginger Rolls because they’re a sunny brunch wrapped up in a yeast roll.  Also great with a cup of coffee and a lazy morning.  Enjoy!

              Recipe Source:  Compelled To Cook

               

              Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
              Sweet Orange Ginger Rolls
              Print Recipe
              Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
                Servings
                12 Rolls
                Servings
                12 Rolls
                Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
                Sweet Orange Ginger Rolls
                Print Recipe
                Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
                  Servings
                  12 Rolls
                  Servings
                  12 Rolls
                  Ingredients
                  Rolls
                  Filling
                  Topping
                  Servings: Rolls
                  Instructions
                  Rolls
                  1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
                  2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
                  3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
                  4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
                  5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
                  Topping
                  1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
                  2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.

                  Apple Spice Bagels

                  Apple Spice Bagels

                  Pumpkin pie spice isn’t just for pie or pumpkin for that matter.  Today it spices tender chewy bagels laced with apples and pecans.  If autumn  had a bagel, this would be it!  Apple Spice Bagels have warming spice, sweet apples and crunchy pecans that resinate with the turning of the leaves and fill your house with the aroma of fall.

                  I have to admit that I’ve been plagued with keeping my bagels fully puffed throughout the boiling and baking process but I’ve stumbled upon a little trick and for this recipe have done a little experimenting. In the past I’ve always fully proofed my bagels, at times probably a little too much in hope of plump, uniformly round bagels.  The problem with this process is that they will continue to puff when boiled, essentially over proofing, so when they make it to the oven they deflate as they bake.  The little trick here is to form and boil directly after punching down after the first full rise. Essentially not given the dough time to fully re-inflate. This forces the bagel to rise only when boiled, therefore not over proofing.  They are cooked enough to hold the basic proofing so when baked they do not deflate and hold there shape better.

                  With all that being said, one of my favourite bagels is Chef John’s San Francisco Style Bagel which is boiled from a warm proofed state.  They do tend to be a little flatter than a traditional bagel, but the result when toasted is this fabulous crispy and chewy bagel that doesn’t have too much doughy centre.  Piled high with all your favourite things it acts as an accent and not the main event.  I really love them, so there is definitely a time and place for both methods.  Back to the bagel at hand…..

                  I love this recipe because boiling after the first full rise eliminates a step and helps to simplify.  It’s similar to a cinnamon raisin bagel yet the apple, nuts and spice are different enough to be a welcome change.

                  Recipe Source:  Compelled To Cook

                   

                  Apple Spice Bagels are tender chewy bagels laced pumpkin pie spice, apples and pecans.
                  Apple Spice Bagels
                  Print Recipe
                  Tender and chewy bagels that are lightly spiced and loaded with apples and pecans.
                    Servings Prep Time
                    10 bagels 25 minutes
                    Cook Time Passive Time
                    30-35 minutes 90 minutes
                    Servings Prep Time
                    10 bagels 25 minutes
                    Cook Time Passive Time
                    30-35 minutes 90 minutes
                    Apple Spice Bagels are tender chewy bagels laced pumpkin pie spice, apples and pecans.
                    Apple Spice Bagels
                    Print Recipe
                    Tender and chewy bagels that are lightly spiced and loaded with apples and pecans.
                      Servings Prep Time
                      10 bagels 25 minutes
                      Cook Time Passive Time
                      30-35 minutes 90 minutes
                      Servings Prep Time
                      10 bagels 25 minutes
                      Cook Time Passive Time
                      30-35 minutes 90 minutes
                      Ingredients
                      Bagels
                      Topping
                      Servings: bagels
                      Instructions
                      Bagels
                      1. In the bowl of a stand mixer whisk together water, yeast, 3 tbsp brown sugar and 1 1/2 cups flour. Cover and allow to ferment for 30 minutes.
                      2. Fit mixer with dough hook attachment. To the mixing bowl add 1 cup flour, 1 tsp salt, spices, butter, vanilla and whisk to combine. Knead mixture, adding 1/4 cup of flour at a time, ensuring the flour is absorbed before adding more. Knead and add flour until dough starts to pull away from the side of the bowl, approximately 5-7 minutes. Add pecans and apple, continue to knead until incorporated. Place dough in an oiled bowl, cover and allow to rise until double in size in a warm draft free area.
                      3. Preheat oven to 400℉. Fill a large shallow pot with water, add remaining 3 tbsp brown sugar and 1 tsp salt. Bring to a simmer.
                      4. Deflate dough by kneading 3-4 times. Divide dough into 10 equal portions. Roll each portion into a smooth ball. Punch a finger through the centre of the dough ball, gently stretch the hole making it approximately 1 1/2"- 2" in diameter (the hole will shrink). Once the water is boiling drop in 3-4 bagels, depending on the size of your pot. Cook for 1 minute on each side. Remove to a wire rack. Continue to boil bagels. Sprinkle each bagel generously with sugar topping. Place bagels on a parchment lined baking sheet and bake in preheated oven for approximately 25 minutes until golden. Remove from oven and allow to cook completely on a wire rack.
                      Topping
                      1. In a small bowl stir together all ingredients.
                      Recipe Notes

                      Add enough flour when kneading to be able to handle the dough with bare hands.