Time to eat, but out of time to shop? Judy Hannemann is here to provide inspiration to use what you already have in your cupboard, fridge, and freezer to make a delicious and healthy home cooked meal. In The Cupboard to Table Cookbook (The Countryman Press, 2016), Hannemann has not only more than 100 simple and straightforward recipes to share, but also includes a list of basic ingredients to keep on hand, some of which you may not have considered essential before. With this guide, you can minimize food waste and grocery shopping trips, as well as save time and money. Perfect for busy families, frugal chefs, and rural livers alike, this is a cookbook that proves you don’t have to rely on expensive, unhealthy takeout or spend hours shopping and cooking to whip up a breakfast, dinner, or anything in between. Never make that hectic, last-minute trip to the grocery store again!
You can purchase this book from the Capper's Farmer store: The Cupboard to Table Cookbook.
For the dough:
• 1 cup lukewarm milk
• 1/3 cup very soft unsalted butter, cut into pieces
• 1/2 cup sugar
• 2 eggs
• 1-3/4 teaspoons salt
• 2-1/2 teaspoons instant (SAF) yeast or bread machine yeast
• 4-3/4 cups all-purpose flour
For the filling:
• 1/3 cup unsalted butter, softened
• 2 tablespoons cinnamon
• 1 cup light brown sugar
• 2 teaspoons orange zest
For the icing:
• 3 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1-1/2 cups confectioner’s sugar
• 1/2 teaspoon orange extract
1. Lightly grease a 9x13-inch baking pan. Set aside.
2. Combine all dough ingredients in the bowl of a heavy-duty stand mixer. Mix until a soft dough forms. To knead by machine, change mixing paddle to the dough hook and knead for 4 to 7 minutes, or knead by hand 5 to 8 minutes. Dough should be soft but not sticky. To make dough in a bread machine, add dough ingredients per bread maker’s instructions. Run on “Dough” cycle and let rise in the machine.
3. Place about 1 teaspoon of oil in the bottom of a large bowl. Add dough, coat bottom of dough with oil, then turn oil-side up and cover with a greased sheet of plastic wrap.
4. Set in a warm, draft-free place to rise until doubled, about 1-1/2 to 2 hours, depending on conditions. Once risen, punch down dough. Lightly oil your work surface. Turn out dough onto prepared work surface and roll into a rectangle 12x16 inches, then spread the butter evenly across the top of the dough.
5. Mix the cinnamon, brown sugar, and orange zest in a small bowl. Sprinkle evenly across buttered surface, then roll up tightly starting from narrow end. Seal seam. Cut into 12 slices, 1-inch thick. Place in prepared baking pan 3 slices across short end, 4 slices down long end.
6. Cover with greased plastic wrap and set in a warm, draft-free place to rise until doubled in size, about 45 to 60 minutes.
7. Preheat oven to 375 degrees F. Bake for 20 to 25 minutes, or until rolls are golden brown on the top.
8. While rolls are baking, prepare icing by placing cream cheese and butter in a medium bowl. Beat the butter and cream cheese well, then add the confectioner’s sugar, 1/2 cup at a time, beating until smooth. Add the orange extract and beat until well blended.
9. Ice rolls while still very warm. Serve warm or cooled.
More from The Cupboard to Table Cookbook:
Reprinted with permission from The Cupboard to Table Cookbook: Satisfying Meals Made from What You Have on Hand by Judy Hannemann, published by The Countryman Press, an imprint of W.W. Norton & Company, Inc. 2016. Buy this book from our store: The Cupboard to Table Cookbook.