Food recipes
Danish Butter Buns
Danish Butter Buns
Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
½ cup warm water (105° to 115°F)
½ cup warm milk
1 tablespoon sugar
½ teaspoon salt
2 sticks (8 ounces) cold butter + 2 tablespoons soft butter
2 eggs
1 cup light or dark rye flour
2 cups all-purpose flour
Directions:
Coarse salt
Caraway seeds
IN A MEDIUM BOWL, sprinkle the yeast over the warm water. Stir in the milk, sugar,
and salt and let stand until the yeast foams, 5 minutes. Meanwhile, melt 4 tablespoons
(½ stick) of the butter in a small saucepan.
Add 1 egg, melted butter, and ½ cup of the rye flour to the yeast mixture and stir.
In a large bowl, combine the all-purpose flour and the remaining ½ cup rye flour. Cut
1½ sticks (6 ounces) of cold butter into the flour mixture until the butter is about the
size of peas. Pour the yeast mixture over the flour mixture. With a rubber spatula,
carefully fold the mixtures together just until the flour is moistened.
Cover the bowl and refrigerate for at least 4 hours or up to 2 days. When ready to
shape the dough, turn it out onto a lightly floured board and divide the dough into 2
parts.
Shape one part at a time. Cover and refrigerate the remaining dough. Roll the dough
out to make a 16" square. With a butter knife, spread the surface of the dough with 1
tablespoon of the softened butter. Fold the dough into thirds like a business letter to
form a rectangle. Roll the strip to about 24" long, then fold the strip in thirds to make
an 8" square. Roll out to make a 16" square again and spread with the remaining 1
tablespoon softened butter. Roll the dough up tightly, jelly roll fashion. With your
hands, flatten the roll. Cut it into 8 equal pieces.
Place the pieces on a lightly greased baking sheet with the seam side down and the cut
edges facing the sides of the baking sheet.
Repeat with remaining piece of dough. Let rise, covered, until doubled in size, about 2
hours.
Preheat the oven to 400°F. In a small cup, beat the remaining egg. Brush the buns with
the egg, then sprinkle lightly with coarse salt and caraway seeds. Bake until golden
and crispy, 13 to 15 minutes. Transfer the buns to racks to cool.
soup
WALLEYE CHOWDER
WALLEYE IS THE SWEETEST TASTING FRESHWATER FISH THERE IS. IF YOU HAVE FISHERMEN
IN THE FAMILY, AND YOU LIVE IN A FRESHWATER LAKE AREA, YOU’LL PROBABLY HAVE A
GOOD SUPPLY. THINK OF THIS MENU IF YOU ARE GOING ON A FISHING TRIP AND STAYING IN
A CABIN. ALL OF THE INGREDIENTS ARE SIMPLE TO TRANSPORT, AND YOU CAN EVEN
ASSEMBLE THE BREAD BEFORE LEAVING HOME SO THAT IT IS READY TO POP INTO THE OVEN.
USE TILAPIA, A FARM-RAISED FISH THAT HAS BECOME POPULAR AND READILY AVAILABLE
BOTH FRESH AND FROZEN, AS AN ALTERNATIVE. THIS SOUP HAS LOTS OF TEXTURE FROM THE
VEGETABLES.
Makes 6 to 8 servings
Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
½ cup warm water (105° to 115°F)
½ cup warm milk
1 tablespoon sugar
½ teaspoon salt
2 sticks (8 ounces) cold butter + 2 tablespoons soft butter
2 eggs
1 cup light or dark rye flour
2 cups all-purpose flour
Directions:
Coarse salt
Caraway seeds
IN A MEDIUM BOWL, sprinkle the yeast over the warm water. Stir in the milk, sugar,
and salt and let stand until the yeast foams, 5 minutes. Meanwhile, melt 4 tablespoons
(½ stick) of the butter in a small saucepan.
Add 1 egg, melted butter, and ½ cup of the rye flour to the yeast mixture and stir.
In a large bowl, combine the all-purpose flour and the remaining ½ cup rye flour. Cut
1½ sticks (6 ounces) of cold butter into the flour mixture until the butter is about the
size of peas. Pour the yeast mixture over the flour mixture. With a rubber spatula,
carefully fold the mixtures together just until the flour is moistened.
Cover the bowl and refrigerate for at least 4 hours or up to 2 days. When ready to
shape the dough, turn it out onto a lightly floured board and divide the dough into 2
parts.
Shape one part at a time. Cover and refrigerate the remaining dough. Roll the dough
out to make a 16" square. With a butter knife, spread the surface of the dough with 1
tablespoon of the softened butter. Fold the dough into thirds like a business letter to
form a rectangle. Roll the strip to about 24" long, then fold the strip in thirds to make
an 8" square. Roll out to make a 16" square again and spread with the remaining 1
tablespoon softened butter. Roll the dough up tightly, jelly roll fashion. With your
hands, flatten the roll. Cut it into 8 equal pieces.
Place the pieces on a lightly greased baking sheet with the seam side down and the cut
edges facing the sides of the baking sheet.
Repeat with remaining piece of dough. Let rise, covered, until doubled in size, about 2
hours.
Preheat the oven to 400°F. In a small cup, beat the remaining egg. Brush the buns with
the egg, then sprinkle lightly with coarse salt and caraway seeds. Bake until golden
and crispy, 13 to 15 minutes. Transfer the buns to racks to cool.
soup
WALLEYE CHOWDER
WALLEYE IS THE SWEETEST TASTING FRESHWATER FISH THERE IS. IF YOU HAVE FISHERMEN
IN THE FAMILY, AND YOU LIVE IN A FRESHWATER LAKE AREA, YOU’LL PROBABLY HAVE A
GOOD SUPPLY. THINK OF THIS MENU IF YOU ARE GOING ON A FISHING TRIP AND STAYING IN
A CABIN. ALL OF THE INGREDIENTS ARE SIMPLE TO TRANSPORT, AND YOU CAN EVEN
ASSEMBLE THE BREAD BEFORE LEAVING HOME SO THAT IT IS READY TO POP INTO THE OVEN.
USE TILAPIA, A FARM-RAISED FISH THAT HAS BECOME POPULAR AND READILY AVAILABLE
BOTH FRESH AND FROZEN, AS AN ALTERNATIVE. THIS SOUP HAS LOTS OF TEXTURE FROM THE
VEGETABLES.
Makes 6 to 8 servings
Printed from https://recipe.bluelayer.org/recipe/70474/danish-butter-buns