Baking yeasty things is a Sabbath practice that requires the baker to disregard the usual dictatorial function of the clock. In his book, Sabbath, Abraham Joshua Heschel writes, "Six days a week we live under the tyranny of things of space, on the Sabbath we try to become attuned to the holiness in time…to turn from the results of creation to the mystery of creation." What could draw out more appreciation for the mystery of creation that witnessing the magic of yeast-risen dough? My first success with leavening (after many disasters) was a discovery of creation’s subtle charm. Bubbles in a measuring cup.
Yeast takes time to make dough grow, but how much time is entirely dependent on the environment (temperature, humidity, etc). But how much nap the baker needs while the dough is rising is the more important environmental factor to recognize. What baking homemade bread provides is a Sabbath-inspired detachment from regular life: an interlude from harried weeknight cooking when satiety too often trumps the need for deeper nourishment. Baking bread with a Sabbath approach means respecting God’s very serious call to humans to stop racing around.
Yeast requires rest to work. And so do we.
Cinnamon Rolls
(adapted from Alton Brown)
¼ cup sugar
6 tablespoons unsalted butter at room temperature
¾ cup shaken buttermilk, room temperature
4 large egg yolks, room temperature
1 large whole egg, room temperature
16 ounces all-purpose flour
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 teaspoons kosher salt
2 tablespoons unsalted butter, softened
1 cup light brown sugar
1 tablespoon ground cinnamon
2 1/2 ounces cream cheese, softened
2 tablespoons milk
1 1/2 cups powdered sugar
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let double in volume, 2 to 2 1/2 hours. Butter a 9 inch by 13 inch dish and preheat the oven to 350 degrees. Gently punch down the dough and roll into an 18 inch by 12 inch rectangle. Smear the butter all over the dough and sprinkle on the sugar and cinnamon. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Using a serrated knife, slice the cylinder into 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and allow the dough to rise for about 30 minutes to one hour, or until slightly puffy. Bake the rolls for 30 minutes or until light brown. To make the icing, whish together the powdered sugar and cream cheese, using enough milk to make a spreadable consistency. Cool the rolls for 15 to 20 minutes and then smear the icing all over.
¼ cup sugar
6 tablespoons unsalted butter at room temperature
¾ cup shaken buttermilk, room temperature
4 large egg yolks, room temperature
1 large whole egg, room temperature
16 ounces all-purpose flour
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 teaspoons kosher salt
2 tablespoons unsalted butter, softened
1 cup light brown sugar
1 tablespoon ground cinnamon
2 1/2 ounces cream cheese, softened
2 tablespoons milk
1 1/2 cups powdered sugar
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let double in volume, 2 to 2 1/2 hours. Butter a 9 inch by 13 inch dish and preheat the oven to 350 degrees. Gently punch down the dough and roll into an 18 inch by 12 inch rectangle. Smear the butter all over the dough and sprinkle on the sugar and cinnamon. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Using a serrated knife, slice the cylinder into 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and allow the dough to rise for about 30 minutes to one hour, or until slightly puffy. Bake the rolls for 30 minutes or until light brown. To make the icing, whish together the powdered sugar and cream cheese, using enough milk to make a spreadable consistency. Cool the rolls for 15 to 20 minutes and then smear the icing all over.
