More Hot Cross Buns

From the kitchen of One Perfect Bite...I make Hot Cross Buns to serve on Good Friday every year. While I have the date down pat, the rolls I make are never the same. I keep trying to perfect the recipe so I'll have rolls that are as light and flavorful as they are symbolic. Most of the recipes I've tried, produce dense, heavy, rolls that are not to my liking, so I've been experimenting with the way I measure the flour used to make the dough. I've found that using the fluff, spoon and level method works best for me, and this year's rolls are lighter than they have been in years past. My first encounter with the buns was the pre-packaged variety that came from the grocery store wrapped 12 to a package. They were soft spongy affairs and the only thing that separated them from similarly wrapped dinner rolls was a handful of raisins, a hint of cinnamon and the confectioners' sugar cross that gave them their name. They had nothing to commend them, but they became so much a part of my food memory that I can't imagine Good Friday without Hot Cross Buns. Over the years, I've tried lots of recipes in varied places and this year I think I've found my keeper. I really like these rolls. Next year, I'll substitute additional raisins for the mixed peel in the recipe below. I also plan to plump the raisins in an orange liqueur before I work them into the dough. I think you'll like these buns as much as I do. Here is how they are made.

Amish Potato Rolls

From the kitchen of One Perfect Bite...We're fortunate to live in an area where there is a large Mennonite community. Their farms surrounded us and the community has its own school, as well as church. The Silver Fox and I have become expert at identifying Mennonite farms. I shouldn't boast because it really isn't that all hard. Their homes are are architecturally simple and exceptionally well maintained. Many of the properties look like the lawns around the home have been vacuumed. Tucked into the community is a bakery operated by a Mennonite spinster. We stopped there today because the Silver Fox loves the oatmeal cake she bakes. I thumbed through an Amish cookbook while he made his purchase and it set me to thinking. I have several Amish recipes that I haven't yet shared with you, and I thought this would be a good time to do it. I wanted to start with these rolls because the recipe, which comes from King Arthur Flour, has been updated and gives instructions for making the rolls by hand, mixer or bread machine. It is also foolproof. The rolls are soft and moist and they keep for several days if wrapped well. I have departed from the original recipe in only one respect. I do not use potato water to make my dough because I think it makes the rolls gummy. This is an exceptionally good recipe and I hope you'll give it a try. Here is how the rolls are made.

Dinner Rolls - Buttermilk Cluster

From the kitchen of One Perfect Bite...I have a pan of these rolls sitting in my freezer. While they would be wonderful with Christmas dinner, I plan to use them as slider rolls on New Year's Day. The rolls are simple to make and if you have a stand mixer with a dough hook they are almost effortless to prepare. The topping on the rolls can be varied to taste and I often substitute poppy seeds for the sesame seeds called for in the ingredient list. The recipe makes light and fluffy rolls that I know you will enjoy. Here is how they are made.

Slider Buns

From the kitchen of One Perfect Bite...This is a handy recipe to have on hand during burger season. I made a batch of these to use next weekend for breakfast sandwiches. As I was wrapping them for the freezer, I realized they would be perfect for any miniature sandwich, including sliders. While the buns are simple to make, their dual rise can take up to 3 hours, so it's best to make them several hours or even days before you actually plan to use them. I shaped my rolls into square shapes because the omelet filling I plan to use next weekend is baked in a large pan and then cut into squares. The rolls can also be traditionally shaped if that is more to your liking. These rolls are light and moist and they are very good keepers. While I prefer to freeze them, the rolls keep beautifully if wrapped in an air-tight container. I do hope you'll keep these rolls in mind the next time you plan to make sliders for your crew. Here is how they are made.