Recipe: Thanksgiving Bread and Rolls (27)

French Fantan Rolls
Whole Wheat Dinner Rolls
Sourdough Buns
90 Minute Dinner Rolls
Parker House Rolls
Easy Parker House Rolls
Pumpkin Rolls
Sweet Potato Bread
Fresh Corn Spoon Bread
Cornmeal Rolls
Traditional Rolls
Homemade Corn Bread Mix
Herbs de Provence rolls
Butter Crust Flake Aparts
Denver Biscuits (Freezer Rolls)
Potato Refrigerator Rolls
Butter Crescents
Croissants
Butterhorn Dinner Rolls
Dinner Rolls
Hurry-up Dinner Rolls
Basic Sweet Dough
...Sticky Buns
...Swedish Tea ring
...White Icing
Steph's Brown Rolls
Berta's Mango Butterhorns
Easy Biscuit Bread

Betsy-TKL (08:03:39 am) :
Linda/BDT Burbank, CA (USA)
Internet address: linda.magee@burbank.com

Here are the rolls I make every Thanksgiving. They're dinner
rolls which are a little bit sweet, not that much though.
I've added comments for another baker who WAS inexperienced--
she's a GREAT baker now.

FRENCH FANTAN ROLLS
-------------------
1 cup MILK, scalded
1/2 cup BUTTER
1/2 cup GRANULATED SUGAR
1 tsp SALT
2 scant TBS ACTIVE DRY YEAST (or 2 pkgs.)
1/4 cup WATER (105- to 115-degrees)
4 large EGGS, beaten
1/2 tsp IMITATION BUTTER EXTRACT
1/8 tsp LEMON EXTRACT
6 cups BREAD FLOUR (approximately)
1/4 cup BUTTER, melted
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To scald the milk, place it into a pan and bring it JUST to
a boil. Just until the bubbles start to form around the edge
of the pan. That's called "scalding" the milk.

Combine the scalded milk, butter, sugar and salt, stir until
the butter melts. Cool to between 105- and 115-degrees.

Dissolve the yeast in the 1/4 cup of warm water in a large
mixing bowl. Stir in the cooled milk mixture, eggs and
flavorings (DO NOT omit the flavorings, they ARE important).
Add about 5-1/2 cups of the flour and knead, until you get a
ball of dough that's easy to work with.

Turn dough out onto a lightly floured work surface and
knead, adding "sprinkles" of the remaining 1/2 cup of flour,
maybe a little more, or until the dough is soft and silky
feeling, but no longer sticky.

Place the dough into a well-greased bowl, turning to coat
the top. Cover with a cloth and place in a warm draft free
place to rise until double in bulk, about 1 hour.

Punch out all the air bubbles, then divide the dough in
half.

NOW, you can make various shapes of rolls with this dough. I
usually use my Texas-size muffin pans. I pinch off 3 walnut
sized balls of dough and place them into one of the muffin
cups. These are called "cloverleaf" rolls. This is optional,
but you can roll each ball of dough in the melted butter
first.

If you don't want to do that, place a ball of dough, about
the size of a golf ball into your smaller muffin tins
(you'll get more muffins, but they won't be as big). The
"fan" (where the name comes from) shape is a bit hard (and
messy) to do, so I don't bother. If you'd like to try it,
yell and I'll give you the directions.

You can also just make balls of dough, about the size of
small tennis balls and place them into your 8" square baking
pans. I don't suggest that though, because they're like the
Cinnabon's, the middle ones don't get good and done. These
rise to be HUGE rolls. Don't let the risen size (before you
put them into the oven) fool you, once they hit that hot
oven they BALLOON to huge rolls.

Cover your pans with a cloth and place in a warm draft free
place to rise until double in bulk, about 30 minutes.

Preheat oven to 425-degrees 15 minutes before baking.

Bake for 10-12 minutes, or until golden brown. Less time if
you'll be baking smaller rolls.

These are VERY buttery tasting, eggy, HUGE, light and
fluffy. Everyone gobbles them down at Thanksgiving--
sometimes they don't eat much else.

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Betsy-TKL (12:38:35 am) :
From: Wendy Lockman wlockman@ra1.randomc.com
To: mm-recipes@idiscover.net mm-recipes@idiscover.net

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Whole Wheat Dinner Rolls
Categories: Breads
Yield: 12 servings

2 c Water
3/4 c Oil
1 1/2 tb Molasses
4 1/4 c Flour
3 c Flour, whole wheat
1/4 c Sugar
2 tsp. Salt
2 pkg. Yeast
2 Eggs

Heat water, oil and molasses to 120 to 130 degrees. Combine liquid with two
cups white flour, one cup whole wheat flour and remaining ingredients. Beat
four minutes at medium speed. With a wooden spoon, stir in rest of whole
wheat flour. Add remaining white flour until you have a stiff dough. You
usually won't use all of the white flour. On a well-floured surface, knead
the dough until smooth and elastic. This takes about five minutes. Place in
a greased bowl, cover and rise until doubled (45 to 60 minutes). Grease
three 8" round or square cake pans (or one 13 x 9 and one 8"). Punch dough
down. Shape into 36 balls and arrange in the pans. Cover and rise until
light and doubled (30 to 45 minutes). Preheat oven to 375 and bake 15 to 20
minutes. If desired, brush with melted butter. Source: Pillsbury's Simply
From Scratch volume 2.
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Betsy-TKL (12:39:22 am) :
From: Wendy Lockman wlockman@ra1.randomc.com
To: mm-recipes@idiscover.net mm-recipes@idiscover.net

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Sourdough Buns
Categories: Breads
Yield: 12 servings

1 tb Dry yeast
1/3 c Sugar
1/2 tsp. Salt
1 c Sourdough starter
5 1/2 c Flour
1/4 c Butter

Dissolve yeast in 2 c lukewarm water. Add sugar, salt, starter, and flour.
Cover; let rise to doubled. Roll out dough to 3/4 in thick. Cut with biscuit
cutter. Dip both sides in butter. Place on well-greased baking pan. If
touching will be soft, if not, will have crust. Let rise 15 min. Bake at 375
for 20 min.

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Betsy-TKL (12:40:16 am) :
From: Wendy Lockman wlockman@ra1.randomc.com
To: mm-recipes@idiscover.net mm-recipes@idiscover.net

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: 90 Minute Dinner Rolls
Categories: Breads
Yield: 4 servings

2 tb B sugar
1/2 tsp. Salt
1 each Active dry yeast
1/2 c Milk
1/4 c Water
2 tb B margarine

tsp o 2 1/2 cups unsifted flour

1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast.

2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my
microwave for this. It works great!)

3. Gradually add milk mixture to dry mixture and beat 2 min. at medium speed
of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough
additional flour to make soft dough.

4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works
very well)

5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an 8-inch
round pan.

6. Pour a 1-inch depth of boiling water into large pan on bottom rack of
cold oven. Set rolls on rack above water. Cover. Close oven door; let rise
30 minutes .

7. Remove the cover! Remove pan of water!

8. Turn oven on to 375 F. Bake 20-25 minutes or until rolls are light golden
in color. Remove from pan to cool. Serve Warm.

Recipe in Fleischmann's advertisement in about 1982-1983.

MMMMM
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Betsy-TKL (12:40:57 am) :
From: Wendy Lockman wlockman@ra1.randomc.com
To: mm-recipes@idiscover.net mm-recipes@idiscover.net

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Parker House Rolls
Categories: Breads
Yield: 6 servings

1 Cake compressed yeast
6 tb Sugar
1 3/4 tsp. Salt
1/4 c Melted shortening
3/4 c Lukewarm water
3/4 c Milk, scalded and cooled
5 To 5 1/4 cups flour

Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add
flour, a little at a time, beating thoroughly after each addition. Turn onto
lightly floured board and knead until smooth. Cover with a warm, damp cloth.
Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2
inches in diameter. Crease middle of each with dull edge of knife. Brush 1/2
lightly with butter or butter substitute. Fold over, pressing together with
palm of the hand. Place close together in rows on well-oiled baking sheet.
Cover and let rise until treble in bulk. Bake in hot oven (450 F) 15-18
minutes. 24 rolls.

For Whole Wheat Parker House Rolls:

Substitute whole wheat flour for 1/2 the white flour. Add sufficient white
flour to make a dough just stiff enough to knead. The Household Searchlight
~ 1941

MMMMM
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Betsy-TKL (12:42:02 am) :
From: Wendy Lockman wlockman@ra1.randomc.com
To: mm-recipes@idiscover.net mm-recipes@idiscover.net

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Easy Parker House Rolls
Categories: Breads
Yield: 4 servings

1 1/4 c Milk; Scalded
3 tb Sugar
2 tb Butter or Regular Margarine
3/4 tsp. Salt
2 pkg. Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1/4 c Lukewarm Water; 110 degrees. F.
4 1/2 c Unbleached Flour
2 tb Butter Or Margarine; Melted

Servings: 4

Pour the scalded milk over the sugar, 2 tbsp. of butter and salt in a mixing
bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir
to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture.
Beat, with an electric mixer on medium speed, until smooth, about 2 minutes.
Gradually add enough of the remaining flour to make a soft dough, then cover
and let rest for 15 minutes. Knead the dough a few times on a lightly
floured surface until it is no longer sticky and roll out to a 1/2-inch
thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds
with the remaining 2 Tbsp. of melted butter and crease each roll in the
center with the dull edge of a knife. Fold the rolls over on the crease and
press the edges together lightly. Place on greased baking sheets and cover.
Let rise in a warm place until almost doubled, about 30 minutes. Bake in a
preheated 400 degree F. oven for 10 minutes or until golden brown. Remove
from the baking sheets and cool on wire racks.

NOTE:

These rolls are almost a must at the Holiday dinners coming up shortly.
Restaurants and most older cooks make it a tradition to serve them.

MMMMM
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SueA, CA (3:53:44 pm) :
Pumpkin Rolls
Bon Appetit 1990

1 tablespoon plus
3/4 teaspoon dry yeast
1/4 cup warm water (105 F to 115 F)
1 cup canned solid pack pumpkin
1 cup warm milk
3/4 cup sugar
2 1/2 tablespoon vegetable oil
2 1/4 teaspoons salt
5 1/4 cup (about) all purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted

Sprinkle yeast over warm water in small bowl; stir to dissolve. Mix pumpkin,
milk, sugar, 2 1/2 tablespoon oil and salt in heavy-duty mixer fitted with
dough hook. Blend in yeast mixture. Gradually beat in enough flour 1 cup at
at time to form stiff dough. (Dough can also be mixed by hand.) Continue
beating until dough forms ball.
Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic.
Let dough rise in warm draft-free area until doubled, about 1 1/2 hours.
Lightly grease 2 large cookie sheets. Punch dough down. Turn dough out onto
lightly floured surface. Divide into 2 pieces. Divide each piece into 12
pieces. Cover with towel for 10 minutes.
Roll each dough piece into smooth ball. Place 1 ball in center of each
prepared sheet; arrange 17 balls around each in concentric circles with
sides just touching. Cover rolls with towels and let rise in warm draft-free
area until doubled in volume, 45 minutes.
Preheat over to 350 F. Brush rolls lightly with 2 tablespoons butter. Bake
until rolls are golden brown, about 30 minutes. Brush with remaining butter.
Serve rolls warm.

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SueA, CA (4:19:23 pm) : SWEET POTATO BREAD

2 envelopes active dry yeast
1/2 cup warm water (about 110 degrees F)
1/4 cup sugar
Pinch of salt
Pinch of freshly ground black pepper
3 tablespoons butter, melted
2 eggs, beaten
1 small sweet potato, baked, peeled, and mashed
3 1/4 cup flour plus 1 tablespoon
1/4 cup raisins
2 tablespoons butter

Preheat the oven to 350 degrees F. Lightly grease a mixing bowl and baking
sheet. In a mixing bowl, whisk the yeast and water together, until the yeast
dissolves. Add in the sugar, salt, pepper, and butter. Mix well and let rest
for 15 minutes. Stir in the eggs and sweet potatoes. Mix the flour and
raisins together. Fold in the flour, 1/2 cup at a time, working with your
hands until all the flour is incorporated. Form the dough into a small ball
and sprinkle the dough with the remaining tablespoon of flour. Place the
dough in a lightly oiled bowl, turning the dough once to cover with the oil.
Cover the bowl with a clean cloth and let rise until doubled in size, about
1 1/2 hours. Punch the dough down and roll into an oval loaf about 8 inches
by 3 inches. Place the loaf in the center of the prepared baking sheet.
Cover and let rise until double in size, about 45 minutes. Bake the bread
for about 40 minutes, or until golden. Remove the bread from the oven and
transfer to a wire baking sheet and let cool. Slice the bread and serve with
butter.

Yield: 1 loaf

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SueA, CA (4:23:15 pm) :
Fresh Corn Spoon Bread
Bon Appetit November 1994

4 cups milk
1 1/2 cup yellow cornmeal
1 1/2 teaspoons salt
1 cup fresh corn kernels or frozen, thawed
1/3 cup finely chopped green onions
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3 large eggs, separated

Preheat oven to 375 F. Butter 8x8x2-inch glass baking dish. Whisk milk,
cornmeal and salt in heavy medium saucepan. Bring to boil, whisking
constantly until mixture begins to thicken, about 4 minutes. reduce heat to
low and cook until mixture is very thick, stirring frequently, about 20
minutes. Transfer mixture to large bowl. Stir in corn, green onions and
butter. Add egg yolks 1 at a time to hot mixture, beating well after each
addition. Beat egg whites in large bowl until firm peaks from. Fold whites
into warm cornmeal mixture in 2 additions. Spread mixture evenly in prepared
pan. Bake until puffed and light golden brown, about 30 minutes. Serve spoon
bread immediately.
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SueA, CA (4:28:55 pm) : Cornmeal Rolls
1 pkg (1/4-ounce) active dry yeast
a pinch of sugar
1 1/4 cups lukewarm water
1 cup yellow cornmeal
about 2 1/4 cups all-purpose flour
2 teaspoon coarse salt plus additional for sprinkling
1 large egg, beaten slightly
caraway seeds for sprinkling

In the bowl of an electric mixer proof the yeast with the sugar in 1/4 cup
of the water for 10 minutes, or until the mixture is foamy. Beat in the
remaining 1 cup water, the cornmeal, 2 1/4 cups of the flour, and 2
teaspoons of the salt and with the dough hook knead the dough for 5 minutes.
Knead in enough of the remaining 1/2 cup flour so that the dough pulls away
from the side of the bowl but remains sticky. Turn the dough out into a
large bowl, dust it with flour, and let it rise, covered with plastic wrap,
in a warm place for 1 1/2 hours, or until it is double in bulk. Punch down
the dough. The dough may be made up to this point 1 day in advance and kept
covered and chilled. Let the dough rise again, covered, in a warm place for
1 1/2 hours (longer if the dough was chilled), or until double in bulk.
Punch down the dough, knead it lightly on a lightly floured surface, and
divide it into 16 pieces. Working with 1 piece of dough at a time keeping
the other pieces covered, form the dough into different shapes such a knots
and wreaths. (To form wreaths, shape the dough into rings, and with scissors
snip the outer edges at intervals.) Arrange the rolls as they are formed on
a greased baking sheet. (Use a black steel baking sheet for crustier rolls.)
Let the rolls rise, uncovered, in a warm place for 30 minutes, or until they
are almost double in bulk, brush them lightly with the egg, and sprinkle
them with the seeds and the additional salt. Bake the rolls in the upper
third of a preheated 450 degree F oven for 10 to 12 minutes, or until they
are golden brown. Serve the rolls warm. Makes 16 rolls.
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SueA, CA (4:37:11 pm) : we have these every year without fail and I am
shocked by how many getting eaten in one meal

Traditional Rolls
1 package dry yeast 1 teaspoon salt
1/4 cup warm water (105-115 ) 1 egg
3/4 cup milk, scalded + cooled 1/4 butter or margarine, soft
1/4 cup sugar 3 1/2 to 3 3/4 cups flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, butter, and 2
cups of the flour. Beat until smooth. Mix in enough remaining flour to make
dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about
5 minutes (or use dough hook in heavy duty mixer for a couple minutes).
Place in greased bowl; turn greased side up. Cover; let rise in warm place
until double, about 1 1/2 to 2 hours. (Dough is ready if impression
remains).
Punch down dough. Shape bits of dough into 1 inch balls. Place 3 balls in
each greased muffin cup. Brush with butter. Let rise 20 minutes before
baking. Heat over to 400 . Bake rolls 15 to 20 minutes.
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Betsy-TKL (6:19:38 pm) :
From: Pperkins@cris.com
Newsgroups: rec.food.recipes

Title: Homemade Corn Bread Mix
Categories: Breads, Muffins
Yield: 16 cups

6 c All-purpose flour
6 c Cornmeal
2 c Non-fat dry milk powder
1 c Sugar
1/3 c Baking powder
2 t Salt
1 1/2 c Shortening that does NOT
Require refrigeration

Stir together flour, cornmeal, dry milk powder, sugar, baking powder,
and salt in an extra large mixing bowl. Cut in shortening with a
pastry blender till mixture resembles coarse crumbs. Store in a
covered airtight container or self-sealing plastic bag for up to 6
weeks at room temperature. (For longer storage, place in freezer
container and seal; store in freezer up to 6 months. To use, allow
mix to come to room temperature.)

To use mix for corn bread or muffins, lightly spoon into a measuring
cup; level with a straight-edged spatula. Makes 16 cups of mix.

To bake corn bread or muffins: Grease or spray an 8x8x2-inch baking
pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place
2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4
tsp dried basil or thyme, crushed; or dried chives, chili powder, or
poultry seasoning. Make a well in the center of the dry mixture.
Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at
once to mix. Stir just till batter is smooth (do not overbeat). Pour
batter into prepared pan or spoon into prepared muffin cups, filling
each 3/4 full. Bake in a 425 degree over for 20-25 minutes for corn
bread, and about 15 minutes for muffins or till golden brown and a
toothpick inserted near the center comes out clean. Makes 10
servings or 10 muffins.

Suggested to give mix as gifts along with baking instructions and
perhaps a fancy muffin pan.

From 'Better Homes and Gardens Special Interest Publications - Holiday
Cooking' - 1995.
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Betsy-TKL (6:21:28 pm) :
From: Douglas and Rachael eep@mindspring.com
Newsgroups: rec.food.recipes

Herbs de Provence rolls
adapted from The Herb Companion Cooks, original recipe by Beth Hensperger

Makes 2 dozen dinner rolls

2 teaspoons dried herbes de Provence
1 teaspoon dried lavender flowers
3/4 teaspoon dried basil
1/4 cup olive oil
5 to 6 cups unbleached all purpose flour
1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1 tablespoon salt
1 2/3 cups warm water (105 to 115 F)
1/2 cup Muscat dessert wine

Put the yeast in the water and let stand until foamy. In a large mixing
bowl, combine 2 1/2 cups of the flour, sugar, salt, and the herbs. Make a
well and add the yeast mixture, wine, and oil. Stir until smooth. Add
the rest of the flour a 1/2 cup at a time until you get a soft dough.
Knead on a floured surface adding more flour if necessary to get a silky
smooth dough. It should not be sticky.

Place dough in a bowl greased with olive oil and turn it over to cover it
with oil. Cover with plastic wrap and a towel and let it rise at warm
room temperature until doubled in bulk. Gently deflate the dough and
divide it into 24 portions. Roll each piece into a tight ball and place
about 2 inches apart on parchment-lined baking sheets. Pinch ends of
rolls to elongate slightly. Cover loosely and let rest about 15 minutes.
Preheat the oven to 425 F. Pinch ends again and slash the top of each
roll with a very sharp knife. Bake until crusty, about 18 to 20 minutes.
You may want to change positions of the pans halfway through baking. They
freeze well.

*Note: my herbs de Provence blend is a mix of tarragon, chervil, savory,
sage, marjoram, thyme, parsley, basil, and lavender. The original recipe
calls for orange Muscat dessert wine, such as Essenia. I just used the
plain Muscat dessert wine I had in the house. But orange flavor is nice
with this herb blend, so you may want to try that if you can.
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Betsy-TKL (7:12:41 pm) :
From: Dave davidg@eden.rutgers.edu
Newsgroups: rec.food.recipes

submitted by: bzack@gnt.net

I make these for Thanksgiving. They're rather forgiving if you get busy
and neglect them, and they don't require kneading.

* Exported from MasterCook *

Butter Crust Flake Aparts

Recipe By : Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off
Serving Size : 10 Preparation Time :0:15
Categories : Breads Rolls
Yeast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages yeast
1/4 cup water -- warmed
1/2 cup butter -- softened
2 tablespoons sugar
2 teaspoons salt
1 1/4 cups buttermilk -- scalded
1/2 teaspoon baking soda
5 cups all-purpose flour
butter -- melted

Soften yeast in warm water. Combine butter, sugar, salt and buttermilk; let
cool to lukewarm. Blend in yeast and baking soda. Gradually add 4 1/2 to
5 cups flour until a soft dough is formed. Cover and rise in a warm place
until double (about one hour). Place on floured surface and roll out to a
15-inch square. Brush with melted butter. Cut into 1 1/2 inch strips.
Stack 5 high and cut into 1-1/2 inch pieces. Place cut side down in
greased muffin tins. Rise until light (about 30 minutes). Preheat oven to
400 degrees and bake 15 to 20 minutes. Makes two rolls per cup of flour.
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Betsy-TKL (7:14:36 pm) :
From: saundra gaines@nwol.net
Newsgroups: rec.food.recipes

Denver Biscuits (Freezer Rolls)

1 quart milk, scalded and cooled
1 cup shortening
1 cup sugar
3 pkg. dry yeast
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons baking powder
white flour

Mix yeast in warm milk. Add sugar, shortening, and enough flour to make a
smooth paste, similar in consistency to pancake batter. Let rise two hours.
Add salt, soda, baking powder, and enough flour to make a stiff dough,
about the consistency of regular biscuit dough.
Roll out 1/2 inch thick and cut like regular biscuits. Freeze on cookie
sheets, then put into plastic bags for storage in freezer.
To cook, put frozen biscuits in cold oven. Turn to 450 degrees F. and cook
until golden brown.
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Betsy-TKL (7:35:05 pm) :
From: Vicki Oseland oselands@countrygourmet.com
Newsgroups: rec.food.recipes

Betty Crocker Cookbook - 1968 edition

Potato Refrigerator Rolls

1 1/2 cups warm water (not hot-110 to 115 degrees)
1 pkg. active dry yeast
2/3 cup sugar
1 1/2 tsp salt
2/3 cup soft shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups Gold Medal Flour

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs
and potatoes. Measure flour by dip-level-pour method or by sifting.
Mix in flour with hand until dough is easy to handle. Turn onto lightly
floured board. Knead until smooth and elastic. Place greased-side-up
in greased bowl. Cover with damp cloth; place in refrigerator (will
keep for about 5 days). About 2 hours before baking, shape dough into
rolls, coffee cakes, etc. Cover and let rise until double, 1 1/2 to 2
hours. Heat oven to 400 degrees F. Bake 12 to 15 minutes. Makes 4
dozen medium rolls.
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Betsy-TKL (7:42:38 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes

Butter Crescents
Yields 12 Crescents

DOUGH:
1/2 Cup Milk
1/2 Cup Butter, Softened
1/3 Cup Granulated Sugar
1/2 tsp Salt
1 Pkg Active Dry Yeast
1/2 Cup Warm Water
1 LARGE Egg, Lightly Beaten
4 Cups All Purpose Flour
GLAZE:
1 LARGE Egg, Lightly Beaten

Heat the milk in a saucepan until bubbles appear around the edges of the
pan.
Combine the butter, sugar and salt in a medium bowl.
Stir in the hot milk.
Cool until lukewarm (95 degrees-100 degrees).
Place the warm water in a small bowl.
Dissolve the yeast in the water.
Let stand until foamy (about 10 minutes).
Beat the yeast mixture and the slightly beaten egg into the milk mixture.
Beat in half the flour using low speed - beat until smooth.
Continue beating until the mixture thickens.
Mix in the remaining flour until the dough pulls away from the sides of the
bowl.
Turn the dough out on a lightly floured surface.
Knead gently until smooth and elastic (2-3 minutes).
Place in a large, well greased bowl.
Turn the dough until the entire surface is covered with grease.
Cover loosely with a damp cloth.
Let rise in a warm place until doubled (about 1 hour).
Punch the dough down.
Turn out onto a lightly floured surface.
Divide the dough in half.
Cover with a damp cloth.
Let rest for 10 minutes.
Preheat the oven to 400 degrees.
Grease the baking sheets.
Use a floured rolling pin to roll each half of the dough out into a 12"
circle.
Cut each circle into 6 wedges.
Starting at the side opposite the point, roll up each wedge.
Place the rolls, point sides down, on the prepared baking sheets.
Curve the ends to form crescents.
Brush the crescents with the glaze.
Bake until golden (about 15 minutes).
Cool on a wire rack.
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Betsy-TKL (7:44:04 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes

Croissants
Yields 48 Croissants

1 1/2 Cups Butter
1/3 Cup All-Purpose Flour
2 Pkgs. Active Dry Yeast
1/2 Cup Warm Water
3/4 Cup Milk
1/4 Cup Sugar
1 tsp salt
1 Egg
2 Cups All-Purpose Flour
- All-Purpose Flour
1 Egg Yolk
1 Tbsp. Milk

Note: These instructions are based on producing 48 croissants, adjust if
making a larger or smaller number.
Cream the butter with the first measure of flour.
Roll the mixture between two sheets of waxed paper into a 12"x6" rectangle.
Chill for at least 1 hour.
Soften the yeast in the warm (110 degrees-115 degrees) water.
Heat the milk, sugar and salt until the sugar dissolves.
Cool to lukewarm.
Turn into a large mixing bowl.
Add the softened yeast and the whole egg.
Beat well.
Stir in the second measure of flour.
Beat well.
Stir in as much additional flour as you can with a spoon.
Turn out onto a lightly floured board.
Knead in additional flour to make a moderately soft dough that is smooth and
elastic (3 to 5 minutes).
Let rest 10 minutes.
Roll into a 14" square.
Place the chilled butter mixture on one half of the dough.
Fold the other half over.
Seal the edges.
Roll into a 21"x12" rectangle.
Fold and roll twice more.
Seal the edges.
Chill after after each rolling.
Fold in thirds into a 12"x7" rectangle.
Cover.
Chill for several hours.
Cut the dough crosswise into fourths.
Roll each into a 12" circle.
Cut each circle into 12 wedges.
Roll up each wedge loosely, starting from the side opposite the point. Place
on ungreased baking sheets, point down.
Curve the ends.
Cover.
Preheat the oven to 375 degrees.
Let rise until doubled (30-45 minutes).
Beat the egg yolk with the milk.
Brush on the rolls.
Bake for 12 to 15 minutes.
Remove from the baking sheets.
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Betsy-TKL (7:46:46 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes

Butterhorn Dinner Rolls
Yields 24 Rolls

2 Cups All Purpose Flour
1 pkg Active Dry Yeast
1 Cup Whole Milk
1/3 Cup Sugar
1/3 Cup Butter
1 tsp Salt
2 Eggs
2 1/2 Cups All Purpose Flour

Combine the first measure of flour and the yeast.
Heat the milk, sugar, butter and salt in a saucepan, stirring constantly,
until just warm (115 degrees-120 degrees).
Add to the flour mixture.
Add the eggs.
Beat with an electric mixer at low speed for 1/2 minute, scraping the sides
of
the bowl with a spatula.
Beat at high speed for 3 minutes.
Stir in as much of the second measure of flour as you can with spoon.
Turn out onto floured surface.
Knead in enough of the remaining flour to make a moderately stiff, smooth
and
elastic dough.
Shape into a ball.
Place in a greased bowl.
Turn once to grease the entire surface of the dough.
Cover.
Let rise in a warm place until doubled (about 1 hour).
Punch down.
Divide in several equal portions (1 for every dozen rolls).
Cover.
Let rest 10 minutes.
Preheat the oven to 375 degrees.
Lightly grease the baking sheets.
Roll each portion out on a lightly floured surface to a 12" diameter circle.
Brush with melted butter.
Cut each circle into 12 equal wedges.
Begin at the wide end of each wedge and roll towards the point.
Place, point down, on the baking sheets, 2"-3" apart.
Cover.
Let rise until almost doubled (about 30 minutes).
Bake until golden (12-15 minutes).
Serve warm.
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Betsy-TKL (7:52:01 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes

Dinner Rolls
Yields 18 Rolls

1 pkg Active Dry Yeast
1/4 Cup Warm Water
1/3 Cup Shortening, Melted
1/4 Cup Sugar
Dash Salt
Dash Nutmeg, Ground
3/4 Cup Whole Milk, Scalded
2 Eggs
3 1/2 Cups All-Purpose Flour
Poppy Seed

Preheat the oven to 400 degrees.
Allow the shortening to cool after melting.
Scald the milk at between 105 degrees and 115 degrees.
Combine the yeast and warm (105 degrees-115 degrees) water.
Let stand 5 minutes.
Add the melted, cooled shortening, sugar, salt and nutmeg.
Add the scalded milk and eggs and stir until well blended.
Gradually add flour, starting with one cup, followed by the rest, beating
all
the while until the batter is smooth and satiny.
Don't use too much flour, the dough should still be soft.
Turn the dough out onto a lightly floured surface.
Knead a few times until the dough is easy to handle.
Let the dough rise for about 30 minutes.
Punch down and divide into thirds.
Divide into smaller portions (6 from each third if making 18 rolls).
Shape each portion into a small round ball.
Place one ball in each muffin tin or paper muffin cup.
Cover and let rise until doubled (another 50 or 60 minutes).
Brush each roll lightly with beaten egg and sprinkle with poppy seeds.
Bake until golden brown and light (10 to 12 minutes).
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Betsy-TKL (7:56:21 pm) :
From: Johnson jmjohnsn@sprynet.com
Newsgroups: rec.food.recipes

Hurry-up Dinner Rolls

2 1/2 to 3 c. flour
2 Tbsp.. sugar
1 Tbsp.. yeast
1/2 tsp. salt
3/4 c. warm water
1 egg (room temperature)*
2 Tbsp.. vegetable oil
2 Tbsp.. butter, melted

Combine 1 c. flour, sugar, yeast, and salt. Stir in water, egg, and oil,
beat until smooth. Cover and let rise 15 minutes. Stir in enough flour
to make a soft, sticky dough. Turn out on floured board and work in more
flour until kneadable. Knead about 3 minutes. Divide into 16 balls;
place in 9-inch square greased pan. Brush with melted butter and let
rise 20 minutes. Bake at 425 degrees F. for 8-10 minutes.

*Or warm egg in warm water for about 5 minutes before adding to mixture.
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Betsy-TKL (8:05:21 pm) :
From: Murph pmurph@epix.net
Newsgroups: rec.food.recipes

Someone requested Sticky Buns. This Basic Sweet Dough recipe is the
beginning for the sticky buns. It's a wonderful old-fashioned recipe:

Basic Sweet Dough

1/2 cup warm water
2 pkgs. active dry yeast
1 1/2 cups milk, scalded
1/2 cup sugar
2 tsp salt
2 eggs, slightly beaten
1/2 cup shortening
7 cups flour

Pour warm water in large bowl; add yeast and stir until dissolved. Cool
milk to lukewarm and add to yeast mixture with sugar, salt, eggs,
shortening and half the flour. Beat with a spoon until smooth. Add
enough of the remaining flour to handle easily. Turn dough out on to a
lightly floured board and knead until smooth and elastic, about 10
minutes. Shape dough into a ball and place in a greased bowl; turn once
to bring greased side up. Cover with a damp cloth and let rise in a warm
place (85 degrees) until double in bulk, about one hour. Punch down with
your fist. Pull edges into center and turn dough over in the bowl. Cover
and let rise again until almost double in bulk, about 30 minutes. Punch
down and use as directed in recipes for Sticky Buns and/or Swedish Tea
Ring.

-----------------

Sticky Buns

1/2 recipe Basic Sweet Dough
3/4 cup sugar
1 tbsp honey
1/2 cup melted butter
Raisins
2 tsp cinnamon
1/2 cup pecan halves

Roll dough into a 15x13-inch oblong. Brush with 2 teaspoons of the
melted butter. Sprinkle with 1/4 cup of the sugar and the cinnamon and
the raisins. Beginning with a wide side, roll up tightly. Pinch edge to
seal. Cut roll into one-inch slices. Combine rest of butter, sugar and
the honey. Spread evenly in the bottom of a 13x9 baking dish. Arrange
nuts evenly over the sugar mixture. Place roll slices cut side down
about one inch apart over nuts. Cover and let rise in warm place until
double in bulk, about one hour. Heat oven to 375, bake about 25 minutes.
Remove from oven and immediately turn pan upside down on a flat tray.
Let stand one minute, remove pan. Makes two dozen buns.

------------------

Swedish Tea ring

1/2 recipe Basic Sweet Dough
1/2 cup brown sugar
1/2 cup raisins
2 tbsp soft butter
Maraschino cherries, halved
2 tsp cinnamon
Walnut pieces

Roll dough into a 15x19-inch oblong. Spread with soft butter. Combine
sugar and cinnamon and sprinkle over butter. Top with raisins and 2/3 of
the nuts. Begin with a wide side, roll up tightly. Pinch edge to seal.
Place on large greased cookie sheet. With scissors, make cuts 2/3 of the
way through ring at 1-inch intervals. Turn each slice on it's side. Cover
and let rise until double, about one hour. Heat oven to 375. Bake 25-30
minutes. Frost with White Icing and decorate with remaining nuts and the
cherries. Makes one ring.

--------------------

White Icing

Makes one cup

1 cup 10x sugar
1 tbsp milk
1/2 tsp vanilla

Combine, beat until smooth and of drizzly consistency to drizzle over
quick breads and sweet rolls.
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Betsy-TKL (8:15:56 pm) :
From: Marni Tuttle tuttle@ug.cs.dal.ca
Newsgroups: rec.food.recipes

Steph's Brown Rolls

Dissolve 1 tsp sugar in cup warm water
Sprinkle 1 tbsp yeast on top

Mix in bowl
1 cup oatmeal
2 tbsp oil
2 tsp salt
3/4 cup molasses

Add
1 cup boiling water
1 cup cold water

with fork stir yeast, add to mixture.

Add
6 - 6.5 cups of flour.

Knead

Let rise to twice size. Punch down. Make into rolls.
Dob with margarine on top. Let rise. Bake 350F for 15+ minutes.
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Berta,Ca (8:30:17 pm) : Mango Butterhorns
From: Baking Bread by Beth Hensperger

Yield 40 dinner rolls

1 Tablespoon active dry yeast
1 cup of warm milk
2 medium mangos(about 1 3/4 pounds total
1 egg
1 tsp. salt
6 -6 1/4 cups unbleached bread flour
1/2 cup unsalted butter at room temp. cut into small pieces.

In small bowl, sprinkle the yeast over the warm milk and stir until
dissolved. Let stand until bubbly about 10 minutes

Peel and cube mangoes. Puree in blender or food processor and strain through
a sieve into a bowl to make 1 cup puree.

In a large bowl with a whisk or the work bowl of a heavy duty mixer fitted
with the paddle attachment, combine the mango puree, egg, salt and 1 cup of
the flour. Add the yeast mixture and 2 cups more of the flour. Beat hard for
a l minute. Add the butter a few pieces at a time, beating until
incorporated. Add flour 1/2 cup at a time to make a soft dough that just
clears the side of the bowl, switching to a wood spoon when necessary if
mixing by hand.

Turn the dough out on a lightly floured work surface and kneed to make a
smooth dough 3-4 minutes. adding flour 1 tablespoon at time as necessary to
prevent sticking. Place in a deep greased container, turning once to coat
the top, and cover with plastic wrap. Let rise in a warm place until
doubled, about 1 1/2 to 2 hours.

Gently deflate the dough, turn it out onto the work surface, and divide into
5 equal portions. Roll each portion into a circle about 1/4 inch thick. Cut
each into 8 pie-shaped sections, each measuring about 2 1/2 to 2 inches
across the wide end. Roll the wedges into a crescent shape from long side to
point. Place the the tip of the crescent down, l inch apart on three greased
or parchment-lined baking sheets. Cover loosely with plastic wrap and let
rise into a warm place until just doubled, about 30 minutes. Meanwhile,
preheat the oven to 375 degrees.

Brush the rolls with melted butter, if desired, and bake in the preheated
oven for 15-18 minutes or until golden. Cool on racks.

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Betsy-TKL (06:44:07 am) :
From: jmh@anser.pdial.interpath.net (Jeanne Hinds)
Newsgroups: rec.food.recipes

Easy Biscuit Bread

1/2 cup unsalted butter or margarine
1/3 cup minced green onions
4 7.5-ounce packages refrigerated biscuits

About 45 minutes before serving:

1. Preheat oven to 350 degrees. In small saucepan over medium heat,
melt butter; add green onions; cook until tender, stirring
occasionally. Remove saucepan from heat.
2. Dip each biscuit into butter mixture; fold in half. Arrange
biscuits in rows, folded edge down, in one layer in 12X8 baking pan.
Bake 25 minutes or until browned. Remove bread from pan. Serve bread
warm. Let each person pull biscuit from loaf. Makes 20 servings.
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