3 and 1/3 cups all-purpose flour
3 and 1/3 cups high gluten flour (or use all-purpose if needed)
¾ cups sugar
1½ tablespoons honey
1½ teaspoons kosher salt
1½ tablespoons instant yeast
2¼ cups warm water
3½ tablespoons butter, softened
2 tablespoons heavy cream
FILLING
8 tablespoons butter, softened
2 tablespoons cinnamon
¾ cup granulated sugar
Combine the flours, sugar, honey, salt, and yeast in a mixing bowl, fitted with a dough hook. Mix to combine, then add water, butter and cream. Mix on low speed to start, then switch to medium speed and mix until the dough is stretchy. Cover the bowl and proof until doubled in size. Turn dough out onto a lightly floured surface, and roll into a large rectangle. Spread filling mixture evenly over the dough. Starting on the long end, roll the dough to form a log. Cut log into 12 even rolls and place on a baking sheet. Bake rolls in a 325°F oven for about 35 minutes, until just browned. Use 6-8 rolls for the bread pudding, and save the rest for a quick breakfast!
Rich Vana sits as Chairman on the Collin College Culinary Advisory Board. Both the Culinary Arts and Pastry Arts programs at Collin College are American Culinary Federation Accredited programs, from which students graduate ready to join the industry. The majority of Vana’s kitchen staff is either currently enrolled in or has graduated from the Collin College Culinary or Pastry program. Some may arrive with a hold on the fundamentals, but little experience. But Vana and Christian say all have fire, aptitude, and the right attitude. The Heritage Table is proud to give budding chefs a chance to spread their sweet and savory wings in their very own community.
