Gooey Caramel-Pecan Rolls
1 recipe Sweet Roll Dough, below
1/3 cup butter
2/3 cup packed brown sugar
3 Tbsp. light corn syrup
1 cup chopped pecans
1/2 cup packed brown sugar
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
3 Tbsp. butter, melted
Prepare dough as directed. While dough is resting, melt butter in medium saucepan. Stir in 2/3 cup brown sugar and corn syrup. Cook and stir just until blended. Pour into 13x9" baking pan and sprinkle pecans over top; set aside. For filling, in small bowl stir together the 1/2 cup brown sugar, granulated sugar and cinnamon; set aside. Punch dough down. Turn out onto lightly floured surface. Cover and let rest 10 minutes. Roll into 18x10" rectangle. Brush with melted butter. Sprinkle filling over dough. Roll tightly, jelly roll style, starting from one of the long sides. Seal with fingertips as you roll. Cut roll into 12 pieces. Place cut sides down, in pan. Cover and let rise in warm place until nearly double (about 30 minutes). Or cover with oiled waxed paper, then with plastic wrap. Chill in refrigerator 2-24 hours. If chilled, let rolls stand, covered, 20 minutes at room temperature. Uncover and puncture any surface bubbles with greased wooden toothpick. Bake at 375ºF. for 20-25 minutes or until golden. Cool in pan 5 minutes. Invert onto wire rack or serving platter. Serve warm. Makes 1 dozen.
Miniature Gooey Caramel-Pecan Rolls: Prepare as directed, except place syrup mixture in 15x10" jelly roll pan. Or divide syrup mixture between one 13x9" and on 8" square pan; set aside. Divide dough into 4 equal portions. Roll each portion into 12x6" rectangle. Using 1/4 cup melted butter instead of 3 Tbsp., brush tops of rectangles. Sprinkle each with 1/4 of the filling. Roll up tightly, starting form one of the long sides. Slice dough into 1" pieces. Place cut sides down in pans. Let rise and bake as directed. Makes 4 dozen.
Sweet Roll Dough
4 to 4-1/2 cups flour
1 pkg. active dry yeast
1 cup milk
1/3 cup granulated sugar
1/4 cup butter
1/2 tsp. salt
1/4 tsp. ground ginger, nutmeg, cinnamon, finely shredded orange peel or finely shredded lemon peel, optional
2 eggs
In large bowl, stir together 2 cups of the flour and the yeast; set aside. In medium saucepan, heat and stir milk, butter, salt and, if desired, a spice or peel, just until warm (120-130ºF.) and butter almost melts. Add to flour mixture. Then add eggs. Beat with electric mixer on low to medium speed 30 seconds, scraping sides of bowl constantly. Then beat on high speed 3 minutes. Use wooden spoon to stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (6-8 minutes total). Shape dough into ball. Place in lightly greased bowl, turning once to grease the surface. Cover and let rise in warm place until double, about one hour. Or cover dough with oiled waxed paper, then with plastic wrap and refrigerate 6-24 hours. Shape according to recipe. If dough has been chilled, let stand at room temperature 20 minutes before proceeding with the recipe.
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Grandma Irene's Sticky Buns
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Cindy Johnston-Bumar, Loyalhanna, PA
1/3 cup milk
1/4 cup sugar
1/2 tsp. salt
1/4 cup butter
1 pkg. active dry yeast
1/4 cup warm water
1 egg
2-1/2 cups flour, divided
In small pan, heat milk until bubbles form around edge of pan. Remove from heat. Add sugar, salt and butter. Stir to melt, cool to lukewarm. Sprinkle yeast over water in large bowl. Stir to dissolve. Stir in lukewarm milk mixture. Add egg and 2 cups of flour. Beat with electric mixer until smooth. Add remaining 1/2 cup of flour and mix by hand until dough is smooth and leaves sides of bowl. Turn dough onto lightly floured pastry cloth. Knead until dough is smooth and blisters appear. Place in lightly greased large bowl, turning to bring greased side up. Cover with towel. Let rise in warm places, free from drafts until double in size, about 1 to 1-1/2 hours.
Filling:
1/2 cup butter, softened and divided
1 cup brown sugar, divided
1/2 cup pecans or walnut halves
1/2 cup raisins
1/2 tsp. ground cinnamon
Cream 1/4 cup butter and 1/2 cup brown sugar. Spread on bottom and sides of 9x9x2" pan. Sprinkle butter mixture with nuts. Roll dough on lightly floured surface into 16x12" rectangle. Spread with remaining butter and brown sugar. Sprinkle on raisins and cinnamon. Roll up long side, pinching edges to seal. Cut crosswise into 12 slices and place cut side down in pan. Let rise, covered, in warm place until doubled. Bake at 375ºF. for 30 minutes or until golden. Invert on board, let stand one minute, then remove from pan. Makes one dozen.
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Grandma's Special Potato Buns
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Shirley Young, Jersey Shore, PA
1 pkg. yeast
1 cup lukewarm water
1 cup mashed potatoes
2 eggs, beaten
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
3-1/2 cups flour
Dissolve yeast in water. Combine with potatoes, eggs, shortening, sugar and salt. Mix well. Blend in flour. Place dough in oiled bowl, turning once to coat. Let dough rise for 2 hours. Roll out to 1/2" thick and cut with a biscuit cutter. Let rise. Rub butter on tops and sprinkle lightly with sugar. Bake at 400ºF. for 7 minutes or until tops begin to brown.
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Grilled Flatbread
from Good Housekeeping's "The Big Grill"
1 pkg. yeast
1 tsp. sugar
4 cup all-purpose flour
3 Tbsp. olive oil
2 tsp. salt
In large bowl, combine yeast, sugar, and 1/4 cup warm water (105-115ºF). Let stand until yeast mixture foams, about 5 minutes. With wooden spoon, stir in 1-1/2 cups flour, 2 Tbsp. olive oil, salt, and 1 cup warm water until combined. With spoon, gradually stir in 2 cups flour. With floured hand, knead mixture in bowl to combine. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover and let rise in warm place (80-85ºF) until doubled, about 1 hour. (After dough has risen, if not using dough right away, punch down and leave in bowl, covered loosely with greased plastic wrap. Refrigerate until ready to use, up to 24 hours. When ready to use, follow directions below.) Punch down dough. Turn dough onto lightly floured surface. Cover and let rest 15 minutes. Shape dough into 4 balls. On lightly floured surface, with floured rolling pin, roll 1 dough ball at a time into a 12" round about 1/8" thick. (The diameter or shape of the round is not as important as an even thickness.) Place rounds on greased large cookie sheets; lightly brush tops with some remaining olive oil. With hands, place 1 round at a time, greased side down, on grill over medium heat. Grill 2 to 3 minutes until grill marks appear on underside and dough stiffens (dough may puff slightly). Brush top with some olive oil. With tongs, turn bread over and grill 2 to 3 minutes longer, until grill marks appear on underside and bread is cooked through. Transfer flatbread to tray; keep warm. Repeat with remaining dough rounds. Makes 4 flatbreads or 12 accompaniment servings
NOTE: Cooking this on the grill gives it a unique look and imparts a rustic flavor. Serve the bread simply with herb-infused olive oil and fresh herbs, or top with a chopped salad or zahtar spice blend.
Per serving: 185 calories, 5 g protein, 32 g carbohydrate, 4 g fat, 0 mg cholesterol, 355 mg sodium.
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Half-Time Spoon Rolls
from "Pillsbury Best of the Bake-Off Cookbook"
Virginia Walker, Kenosha, WI, 1950 Prize Winner
3 to 3-1/2 cups flour
1/4 cup sugar
1 tsp. salt
1 pkg. active dry yeast
3/4 cup milk
3/4 cup milk
1/3 cup butter or margarine
1 egg
In large bowl, combine 1-1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and butter until very warm (120-130ºF.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1-1/2 to 2 cups flour to form stiff batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, 45-50 minutes. Grease 18 muffin cups. Stir down dough to remove all air bubbles. Spoon into greased muffin cups, filling about 2/3 full. Cover loosely with greased plastic wrap ad cloth towel; let rise in warm place until light and doubled in size, 25-35 minutes. Heat oven to 400ºF. Uncover dough. Bake 15-20 minutes or until golden brown. Remove from pans immediately; cool on wire racks.
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Hawaiian Bread
two 1/4-oz. envelopes active dry yeast
1/2 cup warm water (110ºF)
3 eggs
1 cup pineapple juice
1/2 cup water
3/4 cup white sugar
1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 cup butter, melted
6 cups all-purpose flour
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour. Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350ºF . Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.
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Hearty Wheat Yeast Rolls
two 1/4-oz. packages active dry yeast
1/4 cup warm water (110ºF)
1 cup milk
1-1/2 Tbsp. butter
3 Tbsp. white sugar
1 tsp. salt
1-1/2 cups whole wheat flour
1-1/2 cups all-purpose flour
2 Tbsp. butter, melted
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter, sugar and salt; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture, milk mixture, whole wheat flour and all-purpose flour; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces and form into football shaped oval. Place the rolls onto lightly greased baking sheets. Brush rolls with melted butter, cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375ºF . Bake rolls in preheated oven until golden brown, about 15 minutes. Serve warm. Makes 1 dozen.
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Herb Buns
1 package regular or quick active dry yeast (2-1/4 tsp.)
1 cup warm water (105-115ºF.)
1 tsp. caraway seed
1/2 tsp. dried sage leaves
1/4 tsp. ground nutmeg
2 Tbsp. sugar
1/2 tsp. salt
1 large egg
2 Tbsp. shortening
2-1/4 cups flour*
Grease bottoms and sides of 12 medium muffin cups. Dissolve yeast in warm water in large bowl. Stir in caraway seed, sage, nutmeg, sugar, salt, egg, shortening and 1 cup of the flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Stir in remaining 1 1/4 cups flour until smooth. Scrape batter from side of bowl. Covet loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Stir down batter by beating about 25 strokes. Spoon into muffin cups, filling each about half full. Cover loosely with plastic wrap and let rise 20 to 30 minutes or until batter almost reaches tops of cups. Heat oven to 400ºF. Bake about 15 minutes or until golden brown. Serve warm or cool.
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Herb Focaccia
2 pkgs. active dry yeast
1/4 tsp. sugarv
1 cup warm water
3 cups flour
1/4 cup finely chopped onion
3 Tbsp. vegetable oil
1 tsp. salt
Herb Glaze, below
Mix yeast, sugar and water in small bowl; let stand 5 minutes. Blend remaining ingredients except Glaze in large bowl; stir in yeast mixture to form a soft dough. Turn dough out onto floured surface. Knead dough 5 minutes until smooth and elastic. Place in greased bowl; cover and let rise in warm place 1 hour. Grease baking sheet. Punch dough down; divide evenly into 6 pieces. Shape each piece into 5" circle; place on baking sheet. Cover; let rise 20 minutes. Heat oven to 400ºF. Brush top of each bread with Glaze. Bake 15-18 minutes until light golden brown.
Herb Glaze: Mix 1/2 tsp. dried thyme leaves, 1/2 tsp. dried basil leaves and 1 beaten egg. (Or use 1 Tbsp. chopped fresh thyme and 1 Tbsp. chopped fresh basil.)
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Herbed Batter Rolls
1 Tbsp. active dry yeast
1 cup warm water
1/2 tsp. sage
1/2 tsp. dried tarragon
1/8 tsp. ground nutmeg
2 Tbsp. white sugar
1 tsp. salt
1 egg
2 Tbsp. butter, cut into small pieces
2-1/4 cups all-purpose flour, divided
In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1-1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400ºF . Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm. Makes 8 rolls.
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Homemade Soft Pretzels
2 cups hot water
1 Tbsp. sugar
1-1/4 oz. envelope active dry yeast
1 Tbsp. sugar
5-6 cups all-purpose flour
1 Tbsp. salt
2 tsp. canola oil
2 Tbsp. baking soda
1 egg
coarse salt, cinnamon-sugar
Using an electric mixer, fitted with a dough hook, place the hot water in bowl add 1 Tbsp. sugar and let dissolve. Sprinkle the yeast over and let it dissolve. Add the flour and salt slowly until combined, about 30 seconds. Continue to beat on medium speed until sides pull away from bowl. If dough is sticky, add more flour. Transfer to floured board and knead 10 times until smooth. Pour oil into bowl and swirl to coat sides. Place dough in the bowl and place in a warm spot and let rise to double its size. Punch dough down and divide into 16 pieces. Roll one piece of dough at a time to 18" strips. Twist into pretzel shape. Fill a large shallow pot with 2" of water and add baking soda. Place pretzels into water and poach one minute. Remove and place onto cookie sheet. Brush pretzels with beaten egg and bake at 450 ºF for 12-15 minutes until golden. To top, spray with water or cooking spray and roll into salt or cinnamon sugar.
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Honey Twist Coffee Cake
from Betty Crocker
3 cups all-purpose flour
1 cup sour cream
2 Tbsp. white sugar
2 Tbsp. margarine, softened
1 tsp. salt
1 package active dry yeast
1/4 cup warm water (120-130ºF)
1 egg
2 Tbsp. margarine, melted
1/3 cup packed brown sugar
1/4 cup honey
1/2 cup chopped walnuts
1/3 cup margarine, softened
1/4 cup honey
Mix 1 cup of the flour, the sour cream, granulated sugar, margarine, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in egg. Stir in enough flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. Mix 1/4 cup margarine, the brown sugar and honey in ungreased rectangular pan, 13x9x2 inches; spread evenly in pan. Prepare Honey-Nut Filling: Mix together 1/2 cup chopped walnuts, 1/3 cup margarine and 1/4 cup honey. Punch down dough. Flatten with hands or rolling pin into rectangle, 24x9 inches, on lightly floured surface. Spread Honey-Nut Filling crosswise over half of the rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into six 2-inch strips. Twist each strip loosely; place strips crosswise in pan. Let rise about 1 hour or until double. Heat oven to 375ºF. Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately turn upside down onto heatproof serving plate. Let stand 1 minute so honey mixture will drizzle over coffee cake.
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Honey-Whole Wheat Bread
3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
1 Tbsp. salt
2 packages regular or quick active dry yeast (4-1/2 tsp.)
2-1/4 cups very warm water (120-130º)
3-4 cups all-purpose* or bread flour
butter, melted, if desired
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched. Grease bottoms and sides of 2 loaf pans with shortening. Gently push fist into dough to deflate. Divide dough in half Flatten each half with hands or rolling pin into 18x9" rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until double. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375ºF. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
Sunflower-Herb Whole Wheat Bread: Add 1 Tbsp. dried basil leaves and 2 tsp. dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.
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Hot Onion Pinwheels
two 1/4-oz. pkg. active dry yeast
1 cup hot water
1 Tbsp. white sugar
1 tsp. salt
1 Tbsp. margarine
1 Tbsp. dry milk powder
2 cups all-purpose flour
1 egg
4 onions, thinly sliced
4 Tbsp. margarine
1/2 tsp. crushed red pepper
Dissolve yeast in a cup of hot tap water with 1 Tbsp. of sugar. Mix 1 tsp. of salt, 1 Tbsp. butter, 1 Tbsp. powdered milk with 2 cups all purpose flour. Add 1 beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed. Let rise until doubled. Meanwhile cook 4 large, thinly sliced onions in 4 Tbsp. margarine or butter. Stir in red pepper. Punch down dough, spread into a rectangle. Evenly spread onions on dough, roll up from the short end. With a sharp knife, slice into pinwheels. Place on a baking sheet, let rise the second time. Bake at 350ºF for about ten minutes or until done. Makes about 1 dozen.
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Instant Yeast Rolls
1/4-oz. pkg. active dry yeast
1/4 cup warm water (110ºF)
1/4 cup buttermilk
1/4 cup white sugar
1/4 cup vegetable oil
2 cups self-rising flour
1/4 cup butter
Preheat oven to 400ºF. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add the buttermilk, sugar, vegetable oil and flour to the yeast mixture; mix well. Roll dough out 1/2 inch thick and cut into circles with a biscuit cutter. Place a Tbsp. of butter on top of each biscuit and fold biscuits in half. Place rolls on lightly greased baking sheets. Bake in preheated oven for 10 to 15 minutes, until golden brown. Makes 1 dozen.
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Italian Cheese Bread Ring
from "Pillsbury Best of the Bake-Off Cookbook"
Kayleen L. Sloboden, Puyallup, WA, 1984
Bread:
4-1/2 to 5-1/4 cups flour
1/4 cup sugar
1-1/2 tsp. salt
2 pkg. active dry yeast
1 cup milk
1 cup water
1/2 cup butter or margarine
2 eggs
2 Tbsp. sesame seed
Filling:
4 oz. (1 cup) shredded mozzarella cheese
1/2 tsp. dried Italian seasoning
1/4 tsp. garlic powder
1/4 cup butter or margarine, softened
In large bowl, combine 2-1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and 1/2 cup margarine until very warm (120-130ºF.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2-3/4 cups flour to form a stiff batter. Generously grease 12-cup Bundt or 10" tube pan; sprinkle with sesame seed. In small bowl, combine all filling ingredients; mix well. Spoon half of batter into greased pan; spoon filling mixture evenly over batter to within 1/2" of sides of pan. Spoon remaining batter over filling. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, about 30 minutes. Heat oven to 350ºF. Uncover dough. Bake 30-40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Immediately remove from pan; cool on wire rack. Serve warm or cool.
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Italian Focaccia-Onion Bread
2 packages dry yeast, dissolved in 1 cup lukewarm water
3 cups unbleached flour
olive oil
1 tsp. sugar
1 tsp. salt
3 Tbsp. tomato paste
1 yellow onion, peeled and chopped
6 green onions, chopped
1 clove garlic, crushed
Fresh-cracked pepper
Place the water and yeast in a mixing bowl. Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth. Add the remaining flour, and blend in by hand. Place the dough on floured board, and knead for 5 minutes. Place the dough on a Formica countertop or on plastic wrap, and cover with a large metal bowl. Allow to rise about 1 hour, or until doubled in bulk. When it is doubled, punch the dough down, and knead it for 1 or 2 minutes. Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan. Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork. Brush the top of the dough with some olive oil and then the tomato paste. Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough. Sprinkle with the pepper. Preheat the oven and bake at 375º for about 25 minutes, or until lightly browned.
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Italian Herb Bread
two 1/4-oz. pkg. active dry yeast
2 cups warm water (110ºF)
2 Tbsp. white sugar
1/4 cup olive oil
1 Tbsp. salt
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup grated Romano cheese
6 cups bread flour
Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9x5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes. Bake at 350ºF. for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
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Italian Peasant Bread
from Diane
2 pkgs. fast-rising yeast
2-1/2 cups 110-115ºF water
2 lbs. 3 oz. bread flour (about 6-1/2 cups)
1-1/2 tsp. salt dissolved in 1-1/2 tsp. water
Dissolve yeast in warm water. Let stand 5 minutes. Stir to dissolve. Weigh out flour on a scale using a brown paper lunch bag. Make a batter of the water and yeast, together with 4 cups of the weighed-out flour in the bowl of a stand mixed. Beat for 10 minutes with the paddle attachment. The batter will pull away from the sides of the mixing bowl. Add the salted water. Add the remaining flour and knead for 5 minutes in the stand mixer using the dough hook. You may need to add more water to get a moist, elastic dough. Place the dough on a plastic surface and put large bowl inverted over the dough. Let rise until doubled in bulk (@ 1 -2 hours). Punch down, and let rise again for 1-1/2 hours. Punch down again and mold into 2 -3 free-form loaves. Place the loaves on a large floured cotton flour sack-type towel (a piece of muslin will do fine). Sprinkle the loaves with additional flour and cover them with an additional towel. Set aside to rise for the third and final time. Preheat the oven to 450ºF. **Place a shallow pan of water on the bottom shelf of the oven** When the loaves have doubled in bulk place them UPSIDE DOWN on a baking stone or baking sheet in the upper third of the oven. Bake in the oven for about 25 minutes or until nicely browned and sounding hollow when thumped on the bottom with your finger. Cool on wire rack.
NOTE: Follow your manufacturers instructions on the preheating (or not) of your baking stone. If you can, then put it in the oven when you turn it on.
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Italian Wheat Rolls
1/2 cup olive oil
1/4 cup white sugar
1 Tbsp. salt
2 cups boiling water
two 1/4-oz. pkg. active dry yeast
1/3 cup warm water (110ºF)
2 eggs
2 cups whole wheat flour
4 cups bread flour
In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350ºF . Bake in preheated oven until golden brown, about 15 to 20 minutes. Makes 2 dozen.
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Janet's Easy Sticky Buns
Dough:
1 pkg. Pillsbury Hot Roll mix
1 cup hot water
1 egg
2 Tbsp. butter
Syrup:
1/2 cup melted butter
1 cup packed brown sugar
2 Tbsp. water
1 tsp. vanilla
3/4 cup pecan halves
3-4 Tbsp. corn syrup
Filling:
1/4 cup melted butter
1 cup packed brown sugar
handful of raisins
1/2 cup chopped pecans
cinnamon to taste
Stir hot roll mix in large bowl and prepare according to package directions by stirring in 1 cup hot water, butter and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into ball. Knead dough 5 minutes. Cover with large bowl and let rest 5 minutes. While dough is rising, put all syrup ingredients except nuts and corn syrup into 11x18" baking pan and stir gently over low heat. Dribble corn syrup over all to prevent sugaring. Lay pecan halves on top of syrup. Roll dough out onto floured surface into 1/8" thick rectangle. Spread with 1/4 cup melted butter, sprinkle with brown sugar, shake cinnamon over sugar, and sprinkle with raisins and chopped pecans. Roll as for jelly roll, stretching it out to about 36". Slice into 40 equal slices and place facedown in prepared pan, 5 across and 8 down. Heat oven to 375ºF. Cover pan with towel and let rise about 30 minutes. Bake at 375ºF. for 25 minutes. Remove from pan immediately by flipping it over onto a tray covered with foil. Can be frozen and reheated. Makes 40 rolls.
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Lemon Nut Rolls
from "Pillsbury Best of the Bake-Off Cookbook"
Betty May, Sykesville, MD, 1958 Prize Winner
Rolls:
2-1/2 to 3-1/2 cups flour
1/3 cup mashed potato flakes
1/3 cup sugar
1 tsp. salt
1/2 tsp. grated lemon peel
1 pkg. active dry yeast
3/4 cup water
1/2 cup milk
1/3 cup butter or margarine
1 Tbsp. lemon juice
1 egg
Filling:
2 Tbsp. butter or margarine, softened
3/4 cup sugar
1/2 cup chopped pecans
1 Tbsp. grated lemon peel
Glaze:
1/2 cup powdered sugar
1/2 tsp. grated lemon peel
1/2 tsp. lemon juice
2-3 tsp. half-and-half or milk
In large bowl, combine 1 cup flour, potato flakes, 1/3 cup sugar, salt, 1/2 tsp. lemon peel and yeast; blend well. In small saucepan, heat water, milk and 1/3 cup butter until very warm (120-130ºF.). Add warm liquid, lemon juice and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining 1-1/2 to 2-1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, about 1 hour. Grease two 8 or 9" round cake pans. On floured surface, toss dough until no longer sticky. Roll into 16x12" rectangle; spread with 2 Tbsp. butter. In small bowl, combine remaining filling ingredients; sprinkle over dough. Starting with 16" side, roll up tightly, pressing edges to seal. Cut into 16 slices; place in greased pans. Cover; let rise in warm place, (80-85ºF.) until light and doubled in size, 30-40 minutes. Heat oven to 375ºF. Uncover dough, bake 20-30 minutes or until light golden brown. Immediately remove from pans; cool on wire racks. In small bowl, blend all glaze ingredients, adding enough half-and-half for desired drizzling consistency. Drizzle over warm rolls. Makes 16 rolls.
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Lemon Poppy Seed Amish Friendship Bread
2 cups all-purpose flour
1 cup white sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 cup poppy seeds
two 3-oz. pkg. instant lemon pudding mix
1 cup Amish Friendship Bread Starter, below
2 eggs
1/2 cup milk
1/2 cup applesauce
2 tsp. vanilla extract
1/2 cup vegetable oil
In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl. In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans. Bake in a preheated 325ºF. oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Amish Friendship Bread Starter
1/4-oz. package active dry yeast
1/4 cup warm water (110ºF)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with day 2).
NOTE: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
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Lemon Twists
1/2 cup boiling water
1/2 cup sugar
2/3 cup soft margarine
1/2 cup evaporated milk
2 yeast cakes
1/2 cup lukewarm water
1-1/2 tsp. lemon extract
2 eggs, well beaten
3 egg yolks, well beaten
7 cup sifted flour
1 tsp. salt
butter, melted
Combine boiling water, sugar and margarine, stirring until margarine is dissolved. Add evaporated milk. Cool. Dissolve yeast in warm water. Mix lemon extract with eggs. Combine all ingredients. Sift flour and salt into liquid mixture. Mix well. Place in greased bowl; cover with damp cloth. Let rise until double in bulk. Roll into rectangle; spread with melted butter. Fold in thirds. Cut into 1" strips and twist. Place on greased pan. Let rise 45 minutes Bake in 425º oven for 8 to 10 minutes
Lemon Icing:
2 cup powdered sugar
2 tsp. lemon juice
2 tsp. hot water
1 tsp. grated lemon rind
Combine ingredients. Beat well until smooth. Spread over twists. Makes 3 dozen.
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Low-Fat Cinnamon Rolls
from Fleischmann's Yeast
Dough:
2-1/2 to 3 cups all-purpose flour
1/4 cup granulated sugar
1 package rapid rise yeast
2 Tbsp. nonfat dry milk
3/4 tsp. salt
3/4 cup very warm water (120-130ºF)
1 6-ounce jar pear baby food
1-1/2 cups whole wheat flour
3 egg whites
Filling:
2 Tbsp. honey
1/3 cup packed brown sugar
1 Tbsp. ground cinnamon
3/4 cup raisins
Icing:
1 cup sifted powdered sugar
3-4 tsp. milk
1/2 tsp. pure vanilla extract
To make dough: In large bowl, combine 1 cup all-purpose flour, granulated sugar, undissolved yeast, dry milk and salt. Stir in water, baby food and whole wheat flour. Stir in egg whites and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To shape and fill: Roll dough to 18×12" rectangle. Brush with honey to within 1/2" of edges; sprinkle evenly with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut into 12 equal pieces. Place, cut sides up, in greased 13×9" baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375º for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
To Make Icing: In small bowl, combine all ingredients; stir until smooth. Drizzle over rolls.
Per Serving (excluding unknown items): 274 Calories; 1 g Fat (2.3% calories from fat); 7 g Protein; 62 g Carbohydrate; 4 g Dietary Fiber; trace Cholesterol; 160 mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Nonfat Milk; 0 Fat; 1-1/2 Other Carbohydrates
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Macaroni Grill's Focaccia
from Top Secret Recipes website
9 Tbsp. olive oil, divided
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 tsp. salt, divided
1-1/2 Tbsp. quick-rising dry yeast
1-1/2 cups hot milk, (120-130ºF)
1 Tbsp. fresh rosemary leaves
Pour a scant Tbsp. of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 Tbsp. of the olive oil, 1/4 tsp. of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400ºF. Remove towel. Brush dough with 1 to 2 Tbsp. of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. This recipe yields 6 to 8 servings.
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Maple Walnut & Fig Bread
from "Amy's Bread," by Amy Scherber and Toy Kim Dupree, shared by Diane
Makes two 9" x 5" loaves OR two 9" x 4" loaves and one mini loaf :-)
1-3/4 cups (10 1/2 oz.) dried figs, diced (I used one of those 10-oz. circular clear plastic containers of figs that I find in/near my produce section)
1/2 cup (4 oz.) warm water (85-90º) (I mixed the warm water in with the figs and let it sit for several hours and it absorbed almost all the water. My figs were kinda on the hard side but softened nicely after sitting.)
2-2/3 cups (12 oz.) unbleached all-purpose flour
1-2/3 cups (6-1/2 oz.) cake flour (I simply used all-purpose flour... only slightly less)
1-3/4 cups (5-1/4 oz.) old-fashioned rolled oats ( I toasted these in the oven for a bit when I was toasting the walnuts!)
2 Tbsp. baking powder
1/2 tsp. kosher salt (I used 3/4 tsp. of kosher salt... I may 'up' my notes to a full tsp.)
1-1/3 cups (11 oz.) maple syrup ( I used pancake syrup*)
1-1/3 cups (11 oz.) milk
4 large eggs, lightly beaten
2 large egg yolks
3/4 cup (6 oz.) canola oil
2 cups (8 oz.) walnut pieces, toasted (I toasted them in the oven while the oven was heating)
additional maple syrup for glazing
Preheat oven to 350ºF. Put the diced figs in a medium bowl and add the warm water. Let soak until softened. Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside. Put the maple syrup, milk, eggs, egg yolks and canola oil in a medium bowl and stir with a whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all of the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking. Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9 by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.) Remove pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag.
Diane's Note: *My Mom always made her own pancake syrup (ratio of 2:1 on sugar and water, respectively and then maple extract to taste, added off-heat after the sugar syrup came to a boil. We like it with a strong maple flavor that the store brands just don't seem to have) and I do the same.
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Mom's Fluffy Dinner Rolls
No kneading, Prepare batter evening before
1/4 cup warm water
1 package dry yeast
1 cup milk, scalded and cooled
1/2 cup cooking oil
1/2 cup sugar
1 tsp. salt
1/2 tsp. baking soda
2 eggs, beaten well
4 cups all-purpose flour (not sifted)
Dissolve yeast in water, add milk, sugar, salt, soda, eggs, and oil. Whip well with spoon. Add flour and mix well. Just leave in bowl and let stand overnight (on cupboard shelf) covered with towel. Turn dough out on floured board and mix together to handle. Divide dough in half. Roll out to 1/4 inch thick and cut into wedges. Brush lightly with melted butter. Roll each wedge up, wide end first. Place on well greased cookie sheet. Let rise several hours. Bake at 350ºF. for 10 to 12 minutes.
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Mom's Good Cinnamon Rolls
two 1/4-oz. pkg. active dry yeast
1/3 cup white sugar
2 cups warm water (110ºF)
1 Tbsp. salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
1/2 cup white sugar
2 tsp. ground cinnamon
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 tsp. cinnamon; set aside. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350ºF. Bake in preheated oven for 30 minutes, until golden. Makes 1 dozen.
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Mom's Holiday Bread
4 cups flour
1/4 cup granulated sugar
1 tsp. salt
1 cup butter
1 pkg. active dry yeast
1/4 cup warm water (105-115ºF.)
1 cup warm milk (105-115ºF.)
3 egg yolks, beaten
3 egg whites
1 cup granulated sugar
1 cup chopped nuts
2 tsp. ground cinnamon
Powdered Sugar Icing, below
Sift together flour, 1/4 cup sugar and salt. Cut in butter until mixture is the size of small peas; set aside. Dissolve yeast in warm water; let stand 5-10 minutes to soften. Combine 1 cup warm milk with beaten egg yolks; stir in softened yeast. Add to flour mixture. Using wooden spoon, beat mixture by hands until soft dough forms. Cover with oiled waxed paper and then plastic wrap. Refrigerate overnight. Divide dough in half. On lightly floured surface, roll each portion into 9x14" rectangle (1/4" thick). Beat egg whites with electric mixer on high speed until stiff peaks form (tips stand straight). Combine 1 cup sugar, nuts and cinnamon. Fold into beaten egg whites. Spread each dough portion with half of the egg white mixture. Roll up tightly, jelly-roll style, starting with one short end. Place shaped dough on greased 15x10" baking pan. Cover and let rise in warm place until nearly doubled, about 45 minutes. Bake at 350ºF. for 35-40 minutes or until loaves sound hollow when you tap tops with your fingers; cool slightly. Drizzle with Powdered Sugar Icing. Serve warm.
Powdered Sugar Icing: Combine 1 cup sifted powdered sugar and 1/4 tsp. vanilla. Stir in 1 Tbsp. milk or orange juice. Stir in additional milk or orange juice, 1 tsp. at a time, until icing is smooth and easy to drizzle.
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Mom's Yeast Rolls
2 cups hot water
1/2 cup margarine
1/3 cup white sugar
2 tsp. salt
1/2 cup cold water
two 1/4-oz. pkg. active dry yeast
5-1/2 cups all-purpose flour
2 eggs
Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast. Add 3 cups flour and mix. Add eggs and 2-1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size. Punch down and let rise 30 more minutes or until doubles. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350ºF oven for 30-45 minutes. Brush top of rolls with margarine while hot. Makes 3 dozen.
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Monica's Never-Fail Rolls
2 cups milk, divided
10 Tbsp. shortening
1/4-oz. pkg. active dry yeast
1/4 cup warm water (110ºF)
10 Tbsp. white sugar
4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. salt
1-1/2 cups all-purpose flour
1/2 cup margarine, melted
Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2-1/2 hours until doubled in bulk. Stir remaining 1-1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once. Preheat oven to 425ºF. Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise. Makes 6 dozen.
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Monster Cinnamon Rolls
from "The Last Suppers," by Diane Mott Davidson
Dough:
3/4 cup unsalted butter
1 cup milk
3/4 plus 1 tsp sugar
1-1/4 tsp. salt
7 1/2 tsp. active dry yeast
1/2 cup warm water
5 large eggs
8 1/2 to 9 1/2 cup all-purpose flour
Filling:
5 cups firmly packed brown sugar
1-1/4 cups unsalted butter
3 Tablespoons ground cinnamon
Frosting:
1/2 pound cream cheese, softened
1/4 cup whipping cream, approximately
3 to 4 cups confectioner's sugar, sifted
For the dough, heat the butter with the milk, 1/4 cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining tsp. sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes (or place in the bowl of an electric mixer and knead with a dough hook until the dough cleanse the sides of the bowl, approximately 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches. Butter two 9- by 13-inch glass baking dishes. For the filling, beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour. Preheat oven to 350ºF. Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on racks. For the frosting, beat the cream cheese, cream, and vanilla until well combined. Add the confectioners' sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately. Makes 12 large rolls.
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Muffin Mix Buffet Bread
from "Pillsbury Best of the Bake-Off Cookbook"
Maxine Bullock, Topeka, KS, 1967 Grand Prize Winner
8-1/2 oz. pkg. corn muffin mix
2 pkg. active dry yeast
3/4 cup warm water
4 cups flour
10-3/4 oz. can condensed Cheddar cheese soup
1/2 cup butter or margarine, melted
Grease two 8 or 9" square pans. Set aside 2 Tbsp. dry muffin mix. In large bowl, dissolve yeast in warm water (105-115ºF.). Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes. Heat oven to 375ºF. Divide dough in half; press into greased pans. Cut each into 8 strips. Drizzle remaining 1/4 cup melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12-15 minutes or until light. Bake 18-25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm.
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Ninety-Minute Cinnamon Rolls
3/4 cup milk
1/4 cup margarine, softened
3-1/4 cups all-purpose flour
1/4-oz. package instant yeast
1/4 cup white sugar
1/2 tsp. salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 Tbsp. ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2-1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375ºF. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm Makes 1 dozen.
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No-Knead Refrigerator Rolls
4-1/2 tsp. active dry yeast
2 cups warm water
1/2 cup white sugar
2 tsp. salt
1/4 cup shortening
6-1/2 cups all-purpose flour
1 egg
In a large bowl, dissolve yeast in warm water and set aside to proof. In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand. Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight. Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours. Bake at 400ºF. for 8 to 10 minutes. Makes 4 dozen.
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No-Knead Water-Rising Twists
from "Pillsbury Best of the Bake-Off Cookbook"
Theadora Smafield, Detroit, MI, 1949 Grand Prize Winner
2-1/2 to 3-1/2 cups flour
1/2 cup sugar
1 tsp. salt
1 pkg. active dry yeast
3/4 cup milk
1/2 cup butter or margarine
1 tsp. vanilla
2 eggs
1/2 cup chopped nuts
1/2 cup sugar
1 tsp. cinnamon
In large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast; blend well. In small saucepan, heat milk and butter until very warm (120-130ºF.). Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining 1-1/2 to 2-1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, 30-40 minutes. (Dough will be sticky.) Grease 2 large cookie sheets. In small bowl, combine nuts, 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8" in length; twist into desired shape. Place on greased cookie sheets. Repeat with remaining dough. Cover; let rise in warm place, about 15 minutes. Heat oven to 375ºF. Uncover dough. Bake 8-16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. Serves 12.
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No-Knead White Bread
6-1/2 cups flour
2 pkgs. instant dry yeast
3 Tbsp. sugar
1 Tbsp. salt
3 cups warm water
2 Tbsp. Shortening
butter
Heat oven to 375ºF. In large mixer bowl, combine 3-1/2 cups flour, yeast, sugar and salt; mix well. Add warm water (125ºF) and shortening to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover and allow to rise in warm place until double, about 30 minutes. Stir down batter. Spread in greased 9x5" or 8x4" loaf pans. Cover and allow to rise until batter reaches tops of pans, about 20-30 minutes. Bake 35-40 minutes, until golden brown. Remove from pans and brush with butter. Cool before slicing.
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Norwegian Skolebrod
1/4-oz. package active dry yeast
1-1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 tsp. ground cardamom
1 egg, beaten
3 egg yolks
1/4 cup sugar
2-1/2 Tbsp. cornstarch
1 cup milk
1 drop vanilla extract
3 Tbsp. unsalted butter
In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475ºF. Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 Tbsp. of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture. Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream. Makes 2 dozen.
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Nut Rolls
This is an old Slovak recipe (called Roshky). The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.
2 cups margarine
6 eggs
1 cup white sugar
2 cups sour cream
1/2 tsp. salt
1 cup milk
12 cups all-purpose flour
two 1/4-oz. pkg. active dry yeast
1 pound ground walnuts
1 cup white sugar
1/8 tsp. ground cinnamon
8 ounces apricot preserves
1 Tbsp. lemon juice
1/8 tsp. ground cinnamon
1/4 cup butter, melted
1 egg yolk
Prepare two fillings. Mix together walnuts, 1 cup sugar, and 1/ 8 tsp. cinnamon. In a separate bowl, mix lekvar with lemon juice and 1/8 tsp. cinnamon. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Mix well. Add sour cream, milk, flour, yeast, and salt. Beat thoroughly until dough does not stick to hands. Form dough into 7 or 8 balls. Roll out each ball on a lightly floured board to a rectangle. Brush dough with melted butter. Fill with fillings. Roll tight. Place on greased pans, and let stand for approximately 4 hours to raise before baking. Brush tops with beaten egg yolk just before placing in oven. Bake at 350ºF for about 20 to 25 minutes, or until golden brown. Makes 7 or 8 loaves
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Oatmeal Dinner Rolls
from Southern Living magazine
2 cups water
1 cup quick-cooking oats
3 Tbsp. butter or margarine
two 1/4-oz. pkg. active dry yeast
1/2 cup warm water (100 to 110º)
1 Tbsp. sugar
4 cups all-purpose flour
1-1/2 tsp. salt
1/3 cup firmly packed brown sugar
Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110º. Stir together yeast, 1/2 cup warm water, and 1 Tbsp. sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and divide in half; shape each portion into 16 (1-1/2-inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cake pans. Cover and let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk. Bake at 375ºFor 15 minutes or until golden brown. Makes 32.
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Oatmeal-Molasses Bread
3/4 cup boiling water
1/2 cup old-fashioned or quick-cooking oats
3 Tbsp. shortening
1/4 cup mild flavor molasses
2 tsp. salt
1 package regular or quick active dry yeast (2-1/4 tsp.)
1/4 cup warm water (105-115ºF.)
1 large egg
2 3/4 cups flour
butter, softened, if desired
Grease bottom and side of loaf pan with shortening. Mix boiling water, oats, shortening, molasses and salt in large bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast mixture, egg and 1-1/2 cups of the flour to the oat mixture. Beat 2 minutes with electric mixer on medium speed, scraping bowl frequently. Stir in remaining 1-1/4 cups flour until completely mixed. Spread batter evenly in pan and pat into shape with floured hands. Cover loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until batter is 1" from top of 9" pan or reaches top of 81/2" pan. Heat oven to 375ºF. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Remove from pan to wire rack. Brush top of loaf with butter if desired; cool.
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Old Plantation Rolls
1 cup milk
1/4 cup white sugar
1/2 cup shortening
1 cup cold water
1 egg
2 tsp. active dry yeast
5-1/2 cups all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsp. salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm. Pour milk into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes. Sift in baking powder, baking soda, salt and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13 inch baking pans or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350ºF . Bake in preheated oven for 15 to 20 minutes, until golden.
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Onion & Herb Focaccia
3-1/2 cup bread flour
3/4 tsp. salt
1 pkg. dry active yeast
1 cup water at 115ºF.
1 tbsp. sugar
5 tbsp. olive oil
Topping:
1/2 cup olive oil
4 onions, sliced
3 garlic cloves, chopped
1/4 cup red wine vinegar
1 to 2 tbsp. rosemary, crumbled
1/2 cup imported Parmesan cheese, grated
1 tsp. coarse salt
Preheat oven to 400ºF. Combine 2 cups of the flour and the salt in a mixing bowl or food processor. Add the yeast to the water along with the sugar and dissolve. Add the olive oil. Pour the liquid mixture into the dry ingredients. Knead in enough additional flour to make a soft dough. Continue to knead until elastic and smooth. Divide the dough in half, and roll each half to 1/8 inch thick, making a 10- inch-diameter circle or a square. Spread some olive oil on 2 baking sheets. Place the dough on the baking sheets; prick the surface evenly with a fork. Press small indents into the surface of the dough with your finger or the end of a wooden spoon. Meanwhile, to prepare the topping, heat the olive oil, then add the onions and garlic, and cook until soft. Remove from heat and add the vinegar, rosemary, Parmesan and salt to taste. Spread the mixture over the dough. Place in the oven and bake for 20 minutes or until golden brown. Move to a rack to cool briefly. Cut into squares or wedges. Serve warm. You may freeze and later reheat for 10 minutes in a hot oven or serve at room temperature. For Garnish: Fresh rosemary sprigs.
NOTE: The dough shouldn't rise for this recipe. If it does, however, it will simply result in a product more like a pizza than a crisp flat bread.
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Onion Bread
1/4-oz. package active dry yeast
2 Tbsp. white sugar
1-1/2 cups warm water (110ºF)
2 tsp. salt
2 Tbsp. shortening
1 Tbsp. minced onions
1/2 tsp. dried oregano
3-1/2 cups bread flour
1/2 onion
2 Tbsp. butter, melted
In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375ºF. After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
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