Run for the Roses
Last week, horse racing's Triple Crown kicked off with the 142nd Kentucky Derby. I really enjoy watching the races and always wonder - will there be a Triple Crown winner this year?? In my lifetime, I have seen four horses win the Triple Crown: the great Secretariat, Seattle Slew, Affirmed and, of course, last year's winner American Pharoah. Remarkable when you consider that since 1919 when Sir Barton became the first horse to win all three races, only 11 other horses have earned the title.
The horse that wins the Kentucky Derby is draped with a blanket of red roses in the winner's circle, thus the name "The Run for the Roses." So this week, I tried a bread shaping technique which is in keeping with the Kentucky Derby theme - cinnamon roses. I found the recipe for these rolls on Pinterest and just had to try them. The rolls were very good but I want to make a few adjustments to the recipe before I share it with you. Today, we're just going to focus our attention on shaping the rolls.
While your dough is rising, grease the wells of a muffin tin with butter. This recipe makes one dozen roses so you will need one large or two small muffin tins.
After your dough has risen the first time, turn it out and divide it into 24 evenly sized pieces. A kitchen scale is very handy for this task.
Shape each piece of dough into a small ball.
You will be working with four of these dough balls at a time. Press or roll each of the four dough balls into a circle about 3 inches in diameter. I found it easiest just to use my hand. Overlap the circles of dough in a vertical line, placing each piece of dough about half way over the preceding piece. Spread about two tablespoons of cinnamon sugar filling over the dough and press gently to compact the filling.
Starting at the bottom, roll the dough pieces as tightly as you can. When you have completed the roll, gently press the seam together and move the roll to a cutting board. Using a serrated knife (I used a bread knife), cut the roll down the middle into two pieces. Place each piece, cut side down, into a buttered well of the muffin tin. Repeat this process with the remaining dough until you have one dozen rose shaped rolls.
The cinnamon roses will rise a second time in the muffin tin. Preheat your oven to 375 degrees while the roses rise. Just before baking, brush the roses with egg wash and sprinkle on the remaining cinnamon sugar filling. Bake the roses for 25-30 minutes. The egg wash will make them a beautiful golden brown. Cool them in the pan for about 5 minutes before lifting them out to cool completely on a wire rack.
Aren't these rolls lovely? They would make a beautiful display on a Mother's Day brunch table, don't you think? I'll be sharing a recipe for these lovely roses soon so check back to The Peel.