Cinnamon Rolls
5 cups warm water
1 1/2 cup sugar
5 eggs
1 TBSP Cinnamon
1 cup powdered milk
3/4 cup melted margerine
1 1/2 TBSP salt
Mix and set aside
1/2 cup warm water
3 TBSP Yeast
Mix the first seven ingredients. Add the yeast to first mixture and then add 8-10 cups flour until dough is stiff. Let rise until double. roll dough out into 1/2 inch thick circles. Cover in melted margarine and cinnamon and sugar mixture. Roll up. Cut into 1-2 inch slices using wax dental floss. Place on baking sheet that has been greased and cool at 350 for 20 minutes or until golden brown. Frost and enjoy!
Showing posts with label rolls. Show all posts
Showing posts with label rolls. Show all posts
Tuesday, December 21, 2010
Tuesday, November 2, 2010
Knot Rolls
1 cup shortning
2 tsp salt
2 Tbs dry yeast (dissolve yeast in 1/4 cup warm water)
4 eggs
1 cup ice water
3/4 cup sugar
1 cup boiling water
7 1/2 cups flour
Cream shortening, sugar, salt then add 1 cup boiling water. Mix until smooth. Cool first mixture then add yeast. Beat eggs and add flour alternating with ice water. Beat until smooth. Butter top, cover and refrigerate overnight. ( This step can be eliminated if in a time crunch. It just makes it easier to work with the dough) Roll dough out 1/4 thick and brush with butter cut into strips. Tie in knots and place two strips in each muffin tin. Let rise 2-3 hours and bake at 400 for 8 minutes and then brush with butter. Makes about 4 dozen
2 tsp salt
2 Tbs dry yeast (dissolve yeast in 1/4 cup warm water)
4 eggs
1 cup ice water
3/4 cup sugar
1 cup boiling water
7 1/2 cups flour
Cream shortening, sugar, salt then add 1 cup boiling water. Mix until smooth. Cool first mixture then add yeast. Beat eggs and add flour alternating with ice water. Beat until smooth. Butter top, cover and refrigerate overnight. ( This step can be eliminated if in a time crunch. It just makes it easier to work with the dough) Roll dough out 1/4 thick and brush with butter cut into strips. Tie in knots and place two strips in each muffin tin. Let rise 2-3 hours and bake at 400 for 8 minutes and then brush with butter. Makes about 4 dozen
Monday, August 30, 2010
Buttermilk Scones
2 qt Buttermilk
2 pkg dry yeast (I believe a pkg is 1 tablespoon)
1/4 cup warm water
2 T sugar
2 Eggs beaten
2 T Oil
1 1/2 T Salt
3 tsp baking powder
1/2 tsp soda
8 cups flour
Dissolve yeast in warm water. Combine all ingredients with half of the flour and beat until smooth. Add rest of flour and mix well. Let rise til double, punch down and place in the fridge overnight (do not leave out this step) Just before frying roll out in half inch thickness. Cut into peices about 2x2. fry in Oil about 375 degrees that is about 1 inch deep. do not freeze dough
2 pkg dry yeast (I believe a pkg is 1 tablespoon)
1/4 cup warm water
2 T sugar
2 Eggs beaten
2 T Oil
1 1/2 T Salt
3 tsp baking powder
1/2 tsp soda
8 cups flour
Dissolve yeast in warm water. Combine all ingredients with half of the flour and beat until smooth. Add rest of flour and mix well. Let rise til double, punch down and place in the fridge overnight (do not leave out this step) Just before frying roll out in half inch thickness. Cut into peices about 2x2. fry in Oil about 375 degrees that is about 1 inch deep. do not freeze dough
Bread Recipe/Calzone
Bread Recipe (I use this for my calzones, french bread and pizza. You can use it for homemade buns and stuff too). You do have to have a bosch or Blendtec type mixer for this dough to turn out
10 1/2 cups flour
1 T salt
4 T oil or 3 quarter size drops of lethicin
1/2 cup sugar
3 rounded T. Yeast (I only use the Saf yeast found at like Macey's or Kohlers)
4 Cups Hot tap water
Mix all dry ingredients together then add the Oil/lethicin and water. Mix for one minute and then feel the dough to decide if it is too sticky or if you need to add water. (Sometimes depending on the weather I have to add a little more flour and sometimes a little more water. You just want the flour to pull away from the sides of the bowl). Anyway, mix another 5 minutes til it is all mixed well. Form into Bread loaves and let rise for 20 minutes and then bake at 350 for 20-25 minutes. Makes 4 loaves
So if you are doing calzones then I usually will make two loaves of bread and then set the rest aside til I am ready to make the calzones. So I roll out a ball of dough to a large oval depending on the size of calzone you make. I always make huge ones for the adults and little ones for the kids. Then on one half but about a 1/2 inch from the edges I put some Pizza sauce and then whatever toppings that you want all cut up then fold over and seal with pressing edges together with a fork and brush the top with olive oil garlic and italian seasoning ( I like to use the pampered chef one) and bake at 350 for about 15-20 minutes til they are golden brown.
10 1/2 cups flour
1 T salt
4 T oil or 3 quarter size drops of lethicin
1/2 cup sugar
3 rounded T. Yeast (I only use the Saf yeast found at like Macey's or Kohlers)
4 Cups Hot tap water
Mix all dry ingredients together then add the Oil/lethicin and water. Mix for one minute and then feel the dough to decide if it is too sticky or if you need to add water. (Sometimes depending on the weather I have to add a little more flour and sometimes a little more water. You just want the flour to pull away from the sides of the bowl). Anyway, mix another 5 minutes til it is all mixed well. Form into Bread loaves and let rise for 20 minutes and then bake at 350 for 20-25 minutes. Makes 4 loaves
So if you are doing calzones then I usually will make two loaves of bread and then set the rest aside til I am ready to make the calzones. So I roll out a ball of dough to a large oval depending on the size of calzone you make. I always make huge ones for the adults and little ones for the kids. Then on one half but about a 1/2 inch from the edges I put some Pizza sauce and then whatever toppings that you want all cut up then fold over and seal with pressing edges together with a fork and brush the top with olive oil garlic and italian seasoning ( I like to use the pampered chef one) and bake at 350 for about 15-20 minutes til they are golden brown.
Garlic Parmesan Rolls (These Rolls are similiar to the rolls they serve at Red Lobster)
(this is the long method, if you want to do the short method like I did you follow the directions for the "fast method" on the back of the bag. After 30 minutes of rising that way spoon on topping and let rise in oven another 30 minutes.)
1 bag of frozen Rhodes Rolls
Let rise 1 hour
Topping:
1 cup mayo
1 cube butter, melted
dried parsley (as much as you would like)
4 cloves fresh garlic minced
1 small bag of grated parmesan cheese
Spoon mixture onto rolls after they have risen one hour. Let rise another 2 hours (unless doing the quick method)
Bake at 375 degrees for 25 minutes.
(this is the long method, if you want to do the short method like I did you follow the directions for the "fast method" on the back of the bag. After 30 minutes of rising that way spoon on topping and let rise in oven another 30 minutes.)
1 bag of frozen Rhodes Rolls
Let rise 1 hour
Topping:
1 cup mayo
1 cube butter, melted
dried parsley (as much as you would like)
4 cloves fresh garlic minced
1 small bag of grated parmesan cheese
Spoon mixture onto rolls after they have risen one hour. Let rise another 2 hours (unless doing the quick method)
Bake at 375 degrees for 25 minutes.
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