Hello everyone! Welcome to the updated fangirlkitchen.com!
Today I am continuing my series of London posts. While I was in London, I took a day trip to Leavesden to take the Warner Brothers Studio Tour. The Harry Potter books and movies feature in several of my childhood memories. I have fond memories of rushing to finish my schoolwork in grade school, so I could return to reading one of the earlier books. Around that time, I also created a Hogwarts student costume for Halloween accessorized with some of my books with hand decorated paper Hogwarts textbook covers.
As I got a little older, the midnight book release parties were highly anticipated events. While I always had a great time at those release parties, the best memories from those evenings are the moments at the end of the night, getting the books and taking them home to read until I could no longer manage to keep my eyes open. Devouring those crisp new books into the wee hours of the morning are some of my fondest childhood and teenage memories.
I loved seeing the stories brought to life in the Harry Potter films. While the movies were not always true to the books, I still feel like the incredibly detailed work that went into building Harry Potter’s world is simply amazing. If you are traveling to London in the near future, I highly recommend taking the tour. For those of you not planning on traveling to London in the near future, I am sharing some highlights and a recipe for Butterbeer Breakfast Rolls, inspired by my visit. The dough is adapted from The Pioneer Woman’s Cinnamon Roll recipe found here. The recipe can be found at the end of this post.
For the dough (makes enough dough for 4-5 pans- this dough freezes really well using the instructions in The Pioneer Woman recipe linked above):
10-11 cups of all-purpose flour
1 cup sugar
1 quart whole milk
1 cup vegetable oil
5 tsp of dry active yeast (or 2 small packets)
1 tsp baking powder
1 tsp baking soda
1 tbsp salt
1 tbsp vanilla extract
1 tbsp butter flavoring
1 tbsp caramel flavoring
1 tbsp spiced rum
Butterscotch Icing and Filling for One Pan:
14 oz can sweetened condensed milk
1/3 cup butterscotch chips
1 tbsp vanilla extract
7 tbsp salted butter
1/4-1/3 cup light brown sugar
1/2 tsp ginger
To make the dough, combine the milk, vegetable oil, vanilla extract, rum, butter flavoring, caramel flavoring, and the sugar in a saucepan. Scald the mixture, then allow the mixture to cool to lukewarm. Add the yeast and proof. Add the first eight cups of flour to the mixture. Let the mixture rise for one hour. After the first rise, add two more cups of flour, baking powder, baking soda, and salt. Mix the additions into the dough. You may need to add an third cup of flour. The amount of flour you need to add in this step will depend on the humidity of your individual location. The dough should not be too firm, but it should be stiff enough to roll out into a rectangular sheet. Store the dough in the fridge in a covered container until ready to use. I would recommend using it within one or two days.
To assemble one pan of the breakfast rolls, take a fifth or a quarter of the dough and roll it out into rectangle on a floured work surface. Melt three tablespoons of salted butter and spread it out onto the dough sheet. Then, liberally sprinkle light brown sugar across the dough. Finally, sprinkle half a teaspoon of ground ginger onto the rolls. Roll the dough into a log. Slice the rolls to fit the height of your pan. Just remember the rolls will keep rising, so leave a little space. Place the rolls into a greased baking pan and allow them to rise again for twenty to thirty minutes. While the rolls are rising, preheat your oven to 375 F.
Once the rolls have finished rising for the final time, bake for fifteen to twenty minutes until golden brown. While the rolls are baking, make the icing. In a saucepan, melt four tablespoons of salted butter. Once the butter is melted, add sweetened condensed milk, butterscotch chips, one tablespoon of vanilla extract,and a pinch of salt. Stir constantly until the butterscotch chips melt.
When you take the rolls out of the oven, pour the hot icing over them. Allow the iced rolls to cool and enjoy.