The Bounty of the Midwest

There is a cookbook that has been around for a little while. Heartland: the Cookbook by Judith Fertig is a cookbook filled with recipes from the modern farmhouses of the Midwest region of our country. The recipes in the book are not hard and most of the ingredients are available everywhere.

Judith Fertig will be here March 22 from 7:00-8:30 in the Marvin Auditorium. She will talk about how to make your own cookbook and she will be selling and signing “Heartland: The Cookbook” too.

We hope you can get out to meet Judith Fertig. Oh, and give these cinnamon rolls a try. They really are easy and and absolutely scrumptious. Happy cooking!!

Cider-Glazed Cinnamon Rolls

1 batch No-Knead Clover Honey Dough (recipe below)
Unbleached all-purpose or bread flour, for dusting

Cinnamon Filling
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup packed light or dark brown sugar
1 tablespoon ground cinnamon

1 cup confectioners’ sugar
2 tablespoons apple cider

Line a large baking sheet with parchment paper.

To form the rolls, divide the dough in half with a serrated knife and a dough scraper. The remaining dough in the bowl will deflate somewhat. Transfer each dough portion to a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, roll each portion into a 12 x 8-inch rerctangle. Spread the filling over the dough, leaving a 1/2-inch perimeter. Starting with a short end, roll each piece of dough into an 8-inch cylinder with your hands. If the dough begins to stick to the surface, use the dough scraper to push the flour under the dough and scrape it up. With the dough scraper, slice each cylinder into 1-inch pieces.

Place the rolls, filling side up, in the prepared pan so that they are touching. Cover with a kitchen towel and let rest at room temperature for 1 hour.

Meanwhile, preheat the oven to 350 degrees.

Bake for 25 to 27 minutes, or until browned and an instant-read thermometer inserted in the center of the rolls registers at least 190 degrees. Transfer to a wire rack to cool.

For the glaze, whisk the sugar and cider together in a small bowl. Drizzle or spoon the glaze over the rolls when they are cool.

Here is the recipe for the No-Knead Clover Honey Dough.

6 1/2 cups bread flour, plus more for dusting
2 tablespoons instant or bread machine yeast
1 1/2 tablespoons fine kosher salt
1 cup clover or other amber honey
1/4 cup vegetable or canola oil
2 large eggs
Warm water (about 100 degrees F)

Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a 16 cup mixing bowl.

Add the yeast and salt to the flour. Sir together with a wooden spoon or a Danish dough whisk. Mix the honey, oil and eggs together in a 4-cup measuring cup. Add enough warm water to reach the 4-cup mark and stir together. Pour the honey minture into the flour mixture, stir to combine, then beat for 40 strokes, scraping the bottom and sides of the bowl, until  the dough form a lumpy, sticky mass.

Cover with plastic wrap and let rise at room temperature (72 degrees F) for 2 hours, or until the douogh has risen to about 2 inches below the rim of the bowl and has a spongelike appearance.

Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 3 days before baking. If you like, write the date on the plastic wrap so you know the bake-by date for your dough.

Kathy is a former employee and wrote some great posts including the series All Booked Up.