Savor The Earth

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Beany Rolls March 14, 2010

Filed under: beans,bread,bread machine,dessert,easy,thrift — Austin Frugal Foodie @ 6:23 pm

glazy days

Roll Out

Taking advantage of sales and utilizing leftover potato cooking water, I baked up a batch of sweet and puffy cinnamon rolls.  The surprise ingredient?  Eden Foods organic canned aduki beans.  Why not?  In Asia aduki beans (also called adzuki or azuki) frequently show up in sweets.  From Chinese moon cakes to Japanese ice cream and Thai shaved ice, aduki beans make life a little sweeter.  Or a lot sweeter, as in the case of these here buxom buns.

You’ll be happy to know that Eden Foods canned beans (on sale now at Whole Foods, four 15-ounce cans for $7) are at this time the only beans canned commercially in BPA-free cans.  With a great many varieties from which to choose, including harder to find legumes such as black-eyed peas, black soy beans and the adukis, you’ll be beanin’ with joy!

The aduki beans make this dough tender, moist and light.

BUXOM BEANY CINNAMON BUNS makes 12 large buns

  • 1½ cups potato cooking water.  Newflower Market’s selling organic russets at $2.50 for a 5-pound bag through March 17.  Get spudsy!
  • 2 Tablespoons organic or local butter.  Organic Valley is my favorite all purpose butter.  Click for a coupon.
  • 1 generous cup well-drained aduki beans.  I used Eden Foods brand.  You can use home-cooked.
  • 1½ teaspoons salt.  Use a scant measure if your potato water was salted.  Mine almost always is.
  • 2 teaspoons turbinado sugar.  I buy this in bulk at Central Market.  I bring my own container and have the staff tare the weight for me.
  • 500 grams unbleached bread flour.  I like King Arthur brand.  Whole Foods usually has the best price on the 5-pound bag.
  • 2 Tablespoons organic quick oats.  Buy this in your favorite bulk department.  I stock up during sales and store it in the freezer if I’m not working through it quickly.
  • 1 Tablespoon organic or local whole wheat flour.  I love Richardson Farms locally grown, freshly-ground flour.
  • 1½ teaspoons instant yeast (bread machine or rapid rise).  NOT active dry.
  • 4 Tablespoons softened butter.  Organic Valley Pasture butter is especially tasty here.  You’ll find it on sale at Whole Foods for $3.39 right now.  Lucky Layla (available at Central Market) and Way Back When (available at our farmers markets and from Greenling) are Texas options for high-butterfat, lightly salted beurre.
  • 206 (1 cup) grams organic light brown sugar.  Central Market’s brand is on sale now at $2.50 for a 1½ pound bag.
  • 2½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • pinch of salt if you’re using unsalted butter
  • 2 Tablespoons melted butter
  • 1½ ounces (3 Tablespoons) organic cream cheese, softened.  CM’s brand is usually the best buy.
  • 3 Tablespoons yogurt.  I make my own from local goat milk.  Click to read how.  I like Swede Farm Dairy and Wateroak Farm, both at the farmers market in Sunset Valley.
  • 174 grams organic powered sugar.  CM again, with a sale price of $2.50 for a 1½ pound bag.  I don’t bother to sift for this glaze.  I’m too rushed (distracted?  lazy?).
  • ½ teaspoon vanilla extract

I use my bread machine’s dough cycle to mix up the dough and give it a first rise.  For my appliance I add the ingredients in the order listed.  Your machine’s instructions may vary.  You can mix the dough by hand or with a stand mixer, too.  Combine the dry ingredients with the yeast before mixing in the rest.  Knead until you have a smooth and bouncy dough.  Let rise for about 2 hours at coolish room temperature.

Meanwhile line a 9″ X 13″ baking pan with aluminum foil.  I turn the pan upside down and drape the foil to the outside of the pan before putting the foil on the inside.  Butter the foil very well.

With floured hands pat the dough into a rectangle on a floured surface.  I love non-stick silicone rolling mats for bread work.  Using a floured rolling pin, roll the dough out to approximately 12″ X 16″.  Spread the surface of the dough with the softened butter to within ½ inch of the edges.  Combine the brown sugar and spices (including salt, if using) and spread all over the buttered surface, patting it in a bit.  Starting with a long edge, roll the dough up jelly-roll style into a tight log.  Using a sharp chef’s knife or bench knife, cut the dough log into 12 equal pieces, one at a time, placing them into the prepared pan as you cut.

Loosely cover the pan of buns with a piece of plastic wrap—I reuse plastic bags that I’ve washed in the (clothes) washing machine (yes, you can!), cutting them open for greater surface area.  Let the buns rise for about 1¼ hours, until puffy and well-risen.  Gently brush with the melted butter before baking in a preheated 350º oven for about 35 minutes.  The rolls should be browned and test done when a middle bun is poked in the dough with a bamboo skewer.

Using the foil as a sling,  lift the rolls out of the pan and place them on a cooling rack.  Let them rest for 5 minutes while you whisk together the glaze ingredients (cream cheese through the vanilla).  After 5 minutes, drizzle the glaze over the rolls, separating them first if desired.

Eat warm.


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One Response to “Beany Rolls”

  1. Suzanna Says:

    They look fabulous! And perhaps a bit healthy with the secret ingredient???! 🙂


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