{"id":72,"date":"2010-06-25T11:12:35","date_gmt":"2010-06-25T18:12:35","guid":{"rendered":"http:\/\/www.TheFrontBurner.us\/?p=72"},"modified":"2012-09-03T16:07:08","modified_gmt":"2012-09-03T23:07:08","slug":"the-los-angeles-times-food-section","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/the-los-angeles-times-food-section\/","title":{"rendered":"The Los Angeles Times Food Section"},"content":{"rendered":"
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I have read The Los Angeles Times<\/em> Food Section for as long as I can remember.\u00a0 We are pretty darn fortunate here in LA to have a fully functioning test kitchen staffed by skilled and knowledgeable food writers, and I am pleased to share with you the occasional recipe and article.\u00a0 My first recipe comes from the archives of the Times; it ran well over twenty years ago.\u00a0 Those of you who attended Los Angeles City Schools for Junior or Senior High School will recognize\u00a0 the\u00a0 Sweet Rolls that the doyennes of the cafeteria sold at Nutrition.\u00a0 For those of you who did not attend LA Unified, let me explain. Nutrition was a daily break between morning classes.\u00a0 It lasted about twenty minutes and the cafeteria was open with a limited number of offerings.\u00a0 My friends and I cared about only one, the Sweet Rolls.\u00a0 Big, and warm with a soft brown sugar and cinnamon filling, we devoured them.\u00a0 At nineteen cents each, they were a steal.\u00a0 When the bell rang we hurried from second period to the cafeteria and jumped in line to claim our Sweet Roll right from the oven.\u00a0 We had it down to a science, and over the years we figured out that the number of rolls we could consume and really enjoy was two. One left you wanting more.\u00a0 Three was too many, four was surely overkill (and that was years before the word was coined), but two, ah two, that was the optimum number.\u00a0 Yes, two sweet rolls, a quantity a girl could savor.\u00a0 With thanks to the Los Angeles Times <\/em>Food Section and the cafeteria workers at Paul Revere Junior High and Palisades High School, here\u00a0 is the City Schools Sweet Roll recipe.\u00a0 Make them.\u00a0 Enjoy them.\u00a0 And call an old friend and share some stories and laughs.<\/p>\n

You may find the original recipe at:<\/p>\n

LA Times – Food Section Archives<\/a><\/p>\n

…<\/p>\n

City Schools Sweet Rolls<\/h2>\n

I have made a few changes and updated the Times recipe.\u00a0 The original recipe called for compressed cake yeast which can be hard to find nowadays.\u00a0 I have substituted the more readily available instant yeast.\u00a0 My favorite brand of instant yeast is SAF.<\/p>\n

\n

makes 16<\/p>\n

28 grams SAF Instant Yeast
\n2 cups lukewarm milk
\n\u00bd\u00a0 cup sugar
\n2 teaspoons salt
\n\u00bd\u00a0 cup shortening
\n1 egg
\n1 cup cake flour
\n5 cups bread flour
\n1 \u00bd\u00a0 teaspoons ground nutmeg
\n1\/4 cup unsalted butter, very soft<\/p>\n

Cake Crumb Filling (see below)<\/p>\n

Powdered Sugar Glaze (see below)<\/p>\n

1.\u00a0\u00a0 \u00a0Preheat oven to 400 degrees.
\n2.\u00a0\u00a0 \u00a0In a medium bowl combine flours, nutmeg and yeast.\u00a0 Set aside.
\n3.\u00a0\u00a0 \u00a0Fit standing mixer with the paddle and combine sugar, salt, shortening and egg in mixing bowl.\u00a0 Mix 1 minute at low speed.
\n4.\u00a0\u00a0 \u00a0Add milk and mix 1 minute.\u00a0 Add flour mixture and mix one to two minutes.\u00a0 Scrape sides of bowl and change to dough hook.\u00a0 Mix until all ingredients are well combined and smooth, three to four minutes.\u00a0 The dough will appear smooth and will begin to pull away from the sides of the bowl.
\n5.\u00a0\u00a0 \u00a0Turn dough out onto lightly floured board and roll dough to a 20″ X 14″ rectangle.\u00a0 Spread softened butter onto dough and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion starting with the long edge.\u00a0 Press seam closed.\u00a0 Trim edges neatly.\u00a0\u00a0 Slice into 16 slices.\u00a0 Place cut side down on non-stick or greased baking sheets, cut side down, and pat down gently.\u00a0 Cover with a towel and let rise 20 minutes.
\n6.\u00a0\u00a0 \u00a0Bake at 400 degrees 14 minutes. Remove to racks and when partially cool, brush with Powdered Sugar Glaze.<\/p>\n

…<\/p>\n

Cake Crumb Filling<\/strong><\/p>\n

1 cup plain cake crumbs
\n\u00bd\u00a0 cup brown sugar, packed
\n1 teaspoon ground cinnamon
\nCombine cake crumbs, brown sugar and cinnamon and toss with a fork to mix.<\/p>\n

…<\/p>\n

Powdered Sugar Glaze<\/strong><\/p>\n

2 cups sifted powdered sugar
\nscant 1\/4 cup hot water
\n1 teaspoon vanilla<\/p>\n

Whisk hot water and vanilla into powdered sugar and combine until smooth.<\/p>\n

Love LA City Schools Coffee Cake? Click here<\/a> for the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"

I have read The Los Angeles Times Food Section for as long as I can remember. We are pretty darn fortunate here in LA to have a fully functioning test kitchen staffed by skilled and knowledgeable food writers, and I am pleased to share with you the occasional recipe and article. My first recipe comes from the archives of the Times; it ran well over twenty years ago. Those of you who attended Los Angeles City Schools for Junior or Senior High School will recognize the Sweet Rolls that the doyennes of the cafeteria sold at Nutrition.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[146,3,59],"tags":[4,5,6,7,442,8,9,10,11,12,13],"class_list":["post-72","post","type-post","status-publish","format-standard","hentry","category-la-storia-di-crocetti","category-default","category-recipes","tag-city-schools-sweet-rolls","tag-junior-high","tag-la-times-food-section","tag-la-unified","tag-lausd","tag-los-angeles-city-schools","tag-los-angeles-times-food-section","tag-palisades-high-school","tag-paul-revere","tag-saf-instant-yeast","tag-sweet-rolls"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1a","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/72","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=72"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/72\/revisions"}],"predecessor-version":[{"id":6095,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/72\/revisions\/6095"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}