Tuesday, December 28, 2010
Tangy and full of bright apricot flavor from the chewy, plump diced dried apricots strewn throughout these rolls. They are a wonderful morning not-too-sweet treat. Sour cream, like buttermilk, adds a certain beauty to the dough. It's one of those ingredients that brings so much to a recipe - both savory and sweet, cakes and breads alike - moistness, flavor and tenderness. Oh yeah, don't forget to email/msg me your Copycat Club submissions for January! Check back on the 7th for everyone's yummy cloned concoctions. Sour Cream Apricot Orange Buns Makes 16 | adapted from King Arthur Flour 1/2 cup (4 ounces) sour cream 2 large eggs 3/4 cup (6 ounces) orange juice 3 1/2 cups (14 7/8 ounces) all purpose flour 1/4 cup (1 3/4 ounces) sugar 1 tablespoon instant yeast 1 1/2 teaspoons salt shopping list 1/3 cup instant potato flakes 3/4 cup (3 3/8 ounces) diced apricots 1/3 cup butter, melted 1/2 cup sugar 1 tbsp cinnamon 1. Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the dough setting and press Start. Check the dough's consistency about 10 minutes before the end, adding additional water or flour to form a soft, smooth ball of dough. Let the dough rise until doubled in volume. 2. Gently punch down and roll out into a large rectagle - 11 x 17 inches - and spread melted butter over tip. Sprinkle with sugar and cinnamon and spread out evenly. Roll it up and pinch seams together. Slice into 1 1/2" thick rolls and place close but not touching each other on a greased or lined cookie sheet. Cover and let rise until puffy and almost doubled in size. 3. Bake at 350 degrees until golden and fully baked.