Recipe: Holiday Breads and Rolls (15)

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11-22-99 Holiday Breads and Rolls (15)

Debbie.D.,.AL (09:17:33) : WALNUT BREAD

1/2 cup sugar
1 egg
1 1/4 cups milk
1 1/2 cups chopped walnuts
3 cups Bisquick

Mix sugar, egg, milk, and chopped walnuts together. Stir in Bisquick and mix well. Beat this mixture vigorously by hand for 30 seconds; pour into well-greased loaf pan. Arrange walnut halves on top of batter. Bake at 350 degrees for 45-50 minutes. Cool.

Excellent served with cream cheese

Debbie.D.,.AL (09:10:38) : DROP BISCUITS

2 cups self-rising flour
1/4 cup canola oil
1 cup buttermilk

Mix ingredients in a bowl and drop by spoonfuls onto greased pan. Flatten. Bake at 350 degrees.

Debbie.D.,.AL (09:09:52) : CHEESE GARLIC BISCUITS

2 cups Bisquick mix
1/2 cup shredded Cheddar cheese
1/4 tsp. garlic powder
2/3 cup milk
1/4 cup margarine

Combine Bisquick, milk, and cheese to form a soft dough. Beat 30 seconds. Drop dough by spoonfuls on ungreased cookie sheet. Bake 8-10 minutes at 450 degrees. Mix garlic powder and melted margarine. Brush over biscuits after baking.

Dawn-NYS (04:52:51) : For "white.choc.cran" - maybe you adapt this to white chocolate.

Cranberry Chocolate Bread

2 1/4 c. flour (use some whole
wheat, if possible)
3/4 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 c. oil (optional)
1 c. buttermilk
2 large eggs
1 1/2 c. cranberries
1 c. chocolate chips
1 c. chopped walnuts

Mix flours, sugar, baking soda and powder and salt. Mix together oil (if desired, the first time I make this recipe I forget the oil and decided I liked it better without), buttermilk and eggs; add to dry mixture. Fold in cranberries, chocolate chips and nuts; pour into 2 (8 x 4-inch) greased and floured bread pans or use 3 small ones. Bake 45 minutes to an hour, depending on size of pans at 350 degrees.

Dawn-NYS (04:47:18) : CHOCOLATE BREAD

2 c. flour
1/2 c. unsweetened cocoa
1 1/3 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla
1 1/2 c. buttermilk
1 c. real mayonnaise
1 (12 oz.) bag semi-sweet
chocolate chips

Generously butter two bread loaf pans and dust with cocoa. Combine all above ingredients except chocolate chips until well blended, then add chips. Pour into loaf pans and bake 50 to 55 minutes at 350 degrees. Cool completely on racks before removing from pans.

Better the day after baking. Can be frozen.

Dawn-NYS (04:36:47) : Date/Orange Loaf

1 Orange rind, grated
1 Juice of orange
1 Egg
1/2 c Chopped nuts
1 c Cut-up dates, soaked in
-boiling water and drained
2 T Butter
1 c Sugar
2 c Flour
1 t Baking powder
1/4 t Salt
1 t Baking soda

Add boiling water to orange juice to equal 1 cup.

Sift together flour, baking powder, salt and baking soda.

In mixing bowl, cream butter and sugar, then add egg. Add juice and
dry ingredients alternately. Add dates and nuts.

Bake in loaf pan, well greased, for 50-60 minutes in a 350'F. preheated oven.

Dawn-NYS (04:26:32) : Herbed Nut Rolls

FILLING:
3 oz Pkg cream cheese, softened
1 t Minced fresh chives

ROLLS:
1 pk Pillsbury Hot Roll Mix
1/2 c Chopped pine nuts or almonds
1 T Minced fresh parsley
1/2 t Dried basil leaves
1/2 t Dried tarragon leaves
1/4 t Garlic powder
1 c Water heated to 120 - 130 *
2 T Butter, softened

TOPPING:
1 Egg white
1 t Milk
2 T Grated Parmesan cheese

In small bowl, combine filling ingredients; mix well, refrigerate. Grease 13 x 9" pan. In large bowl, combine flour mixture with yeast from foil packet, pine nuts, parsley, basil, tarragon and garlic powder; mix well. Stir in 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 a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide cream cheese mixture into 12 equal pieces; flatten each to a 3" circle. Place cheese piece on center of each circle. Wrap dough around cheese, pressing edges of dough to seal. Place rolls, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes or until doubled in size. Heat oven to 375 degrees. Uncover dough.

In small bowl, beat egg white and milk
until well blended. Brush over rolls. Sprinkle with Parmesan
cheese. Bake for 20 to 30 minutes or until golden brown. Serve warm.

Dawn-NYS (04:19:12) : BREAD ROLLS FOR THE BREAD MACHINE
Categories: Breads, Breadmaker
Yield: 24 servings

* JAN CARGILL ** VHPK03A
2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk, water, sugar ,salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups) only enough so you can knead it-(so it won't stick to fingers) for 10 Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. .Cut up in small pieces and roll around in hands and place in tin . (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont The ingredient amounts have been adjusted for the BREAD MACHINE. You will need to follow your bread machine directions for making the bread. The above directions are for BY HAND bread making only.

Dawn-NYS (04:18:28) : BREAD ROLLS FOR THE BM
Categories: Breads, Breadmaker

2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk, water, sugar , salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups) only enough so you can knead it-(so it won't stick to fingers) for 10 min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or
until doubled in bulk) Punch down with knife and let rise again 1/2 hr.

Cut up in small pieces and roll around in hands and place in tin. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees.

Note: The ingredient amounts have been adjusted for the BREAD MACHINE. You will need to follow your bread machine directions for making the bread. The above directions are for "by hand" bread making only.

mrdjxfour:ky (10:54:55) : Onion Sesame Dinner Rolls

2 cups chopped onion
2 Tbsp. butter or margarine
1 Package active dry yeast
2 Tbsp. granulated sugar
3/4 cup warm water, 105 to 115 degrees F
1 egg beaten
1 1/2 tsp. salt
2 3/4 - 3 1/4 cups bread flour
2 Tbsp. Sesame seeds

In saucepan, saut onion in butter. In large bowl dissolve yeast and sugar in warm water. Stir in 1/2 of the saut ed onions, egg, salt and 2 cups of the flour to make a stiff dough. Turn dough out on a floured surface. Knead about 5 minutes or until dough is elastic, adding additional flour as needed. In oiled bowl, place dough, turning to coat all sides. Cover let rise until doubled in size. Punch dough down. Divide into 10 portions. Tuck ends under on each one until top is smooth. Place rolls on a greased cookie sheet, a few inches apart. Stir sesame seeds into remaining onions. Spoon over rolls, pressing down slightly. Cover let rise until almost doubled in size. Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Cool on racks.

Dawn-NY (10:40:12) : Whole wheat bread
Posted by
James McVay on 05:42:41 am 4/10/98:
Here's a basic recipe I modified.
amount Measure Ingredient
1 Pkg Active Dry Yeast
3 Cups Wheat flour
1 tsp Salt
2 Tbsp Honey or sugar
2 Tbsp Butter
1 Large Egg
1 Cup Water + 1 Tbsp

Use basic setting with light crust. I think this bread taste best when completely cool. Good flavor and texture.

Dawn-NY (10:32:26) : Posted by: Shirl on Monday January 11th 1999 10:00:38 AM

GOLDEN ONION ROLLS - These were a 3rd prize winner at the 11th Pillsbury Bake Off back in 1959 ... they're still great. 2 packages active dry yeast
1/2 cup warm water
1/4 cup sugar
1/4 cup shortening
1 tablespoon salt
3/4 cup hot scaled milk (cooled to lukewarm)
2 unbeaten eggs
5 to 5-1/2 cups Pillsbury Best All Purpose flour
Poppy seed or sesame seed

ONION FILLING:
2 cups chopped onion (2 to 3 medium)
1/4 cup butter
1/4 teaspon salt
2 tablespoons cream mixed with 2 tablespoons slightly beaten egg (reserve remaining egg)

Soften yeast in warm water. In large bowl combine sugar, shortening, salt and milk. Blend in eggs and softened yeast/water mixture. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. Place in greased bowl. Cover. Let rise in warm place until light and doubled in size - about 1 hour.

Meanwhile prepare Onion Filling. Saut onions in butter until golden in color. Add salt and the cream/egg mix. Cool.

Shape dough into 2-inch balls. Place on greased cookie sheets. Flatten dough balls and press in center of each ball to form a hollow. Place a tablespoon of onion filling in each hollow. Brush rolls with reserved egg and sprinkle with poppy or sesame seeds. Let rise until light and doubled in size - about 45 minutes.

Bake in preheated 400 degree F oven for 12 to 16 minutes until golden brown.

Makes about 2 dozen rolls.

I've made this recipe often -- but now I usually 'alter' the dough so I can make the dough in my bread machine (or else I do the whole thing in the food processor) and I've changed a few of the ingredients ...don't bother to scald milk anymore and use bread flour, etc.

mrdjxfour:ky (10:19:42) : SESAME CHEDDAR BREAD

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
2 cups warm water (about 110 degrees)
1/4 cup granulated sugar
2 tablespoons soft butter
2 teaspoons salt
2 eggs, slightly beaten
1/2 cup sesame seeds, toasted
5 1/2 to 6 1/2 cups unbleached flour
3 cups shredded Cheddar cheese, divided

In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.

Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.

Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

About 10 minutes before baking, preheat oven to 375 degrees.

Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.

Immediately, remove bread from pans and cool on a rack.

Yield: 2 loaves

mrdjxfour:ky (10:17:37) : KNOTTED ONION SAGE ROLLS
Recipe courtesy Betsey Oppenneer

2 cups finely chopped onions
2 tablespoons olive oil
2 1/4 ounce package active dry yeast
1/2 cup warm water (about 110 degrees)
2 cups warm milk (about 110 degrees)
1/4 cup vegetable shortening
1/4 cup honey
2 teaspoons salt
5 to 6 cups unbleached flour
2 tablespoons rubbed fresh sage or 2 teaspoons rubbed dried sage
1 1/2 cups whole wheat flour
Olive oil (optional)

Saut onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.

mrdjxfour:ky (10:09:53) : Sesame Bread

1/2 cup (125 ml) lukewarm water
2 Tbs (30 ml) olive oil
5 Tbs (75 ml) lukewarm milk
1 package (1 Tbs, 15 ml) active dry yeast
2+1/4 cups (550 ml) all-purpose flour
1/2 tsp (2 ml) salt
1 egg
2 Tbs (30 ml) milk
2 Tbs (30 ml) sesame seeds

Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast. Add 1 cup (250 ml) of the flour and the salt and beat with an electric mixer for 2 minutes. Add the remaining flour and beat to form a stiff dough. Knead the dough on a floured surface until smooth and elastic. Place in a lightly greased bowl, cover with a dishtowel, and allow to rise in a warm place until doubled in volume. Punch the dough down and form into a round loaf on a lightly floured baking sheet. Beat the egg with the milk and brush the dough with the mixture. Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade. Cover and allow to rise until double in volume. Place a cake pan with 1-inch (2 cm) of water in it on the bottom shelf of the oven and preheat the oven to 400F (200C). Bake the loaf for 15 minutes, then reduce the heat to 350F (180C) and bake an additional 15 minutes, until golden brown. Test for doneness by thumping the bottom of the loaf - it should produce a hollow sound. Cool on a rack. Makes 1 loaf.