Cuban Sandwich Cinnamon Rolls Food

AUTHENTIC CUBAN ROLLS

Steps:

• MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
• MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
• BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
• Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

THE BEST CUBAN SANDWICH

Steps:

• Mash the garlic, salt and peppercorns into a paste, using a mortar and pestle or a food processor. Stir in sour orange juice, onion and oregano. Let mixture sit for 30 minutes.
• Heat olive oil in a 2 quart saucepan until hot but not frying hot. You'll see some movement in the oil. Remove the oil from the heat and quickly AND CAREFULLY whisk the garlic-orange juice mixture until well blended. Let cool before using as a marinade.
• Pierce the pork roast several times all over with a fork or sharp knife. Place it in a roasting pan and pour garlic mixture (save a little for basting while roasting) over pork. Cover and let sit in the refrigerator for two or three hours.
• Preheat the oven to 375°F.
• Remove lid from the pork and roast for 20 minutes. Reduce temperature to 225°F and roast until the meat is soft and you can pull it apart easily with a fork, about 2 hours and 20 minutes. Baste occasionally while roasting. I roasted mine to an internal temperature of 175°F. Remove from the oven and let rest 10 minutes before slicing.
• Butter the inside of the top and bottom of the bread and spread the mustard. Put the pickles on the bread, followed by the roasted pork, ham, and cheese. Be generous!
• Butter a hot griddle or pan. Place the sandwich on the pan and using a heavy skillet, bacon press or foil wrapped brick, or panini press, flatten the sandwich for approximately 3 minutes and then flip to the other side.
• You don't want you pan so hot that your bread burns but it needs to be hot enough to melt your cheese. Cook until the bread is golden brown.
• Slice the sandwich diagonally and serve immediately.

CUBAN SANDWICH "CINNAMON" ROLLS

Steps:

• To make the dough, in the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, salt, black pepper and yeast. Add the flour and place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic.
• Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours.
• Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. In a medium bowl, whisk to combine olive oil, lime juice, orange juice, honey, cumin, salt and chopped garlic.
• Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter.
• Use a brush or spoon to spread the honey mustard to cover dough. Place a layer of cheese over the mustard, then ham, then pulled pork. Drizzle with lime and orange vinaigrette then top with shredded mozzarella cheese and cilantro. Lay pickles horizontally, parallel to the long edge of the dough to make rolling possible.
• Roll dough into a log, then cut into 12 rounds. Place rolls, cut sides down, in prepared baking dish. Cover and let rise for 45 minutes.
• Uncover rolls, brush with egg wash and bake for 30-35 minutes.
• Top with chopped pickles, cilantro leaves and serve with a side of honey mustard.

OVERNIGHT CINNAMON ROLLS

Steps:

• Mix the first 3 ingredients at 6 PM, and let stand 10 minutes.
• Mix next 5 ingredients together while the first mixture is resting.
• Combine the two mixtures and mix well.
• Let stand until 10 PM.
• Divide dough in half and let rest 10 minutes.
• Roll out each piece and add filling (I use white sugar, brown sugar and butter and cinnamon).
• Cut; place in 8 1/2 x 13" pan.
• Cover and let rise overnite. (in refrigerator).
• Bake in the morning at 350 degrees for 20-25 minutes.