¼ c. water ½ tsp salt
¼ c. milk ½ c. sugar
½ c. melted butter 2 ¼ tsp yeast
1 tsp vanilla 4 ½ c. flour
*Mix all ingredients adding yeast last. Knead & roll into rectangle.
Filling:
1 c. brown sugar
½ c. sugar ¾ c butter
5 TBS of cinnamon OR orange
Zest of 2 oranges.
Spread filling, roll, cut into slices. Place into greased pan. Let rise 1 Hour. 325° for 20 minutes.
Frosting:
4 oz softened cream cheese
½ c. softened butter
1 ¾ c powdered sugar
1 tsp. vanilla
½ tsp lemon flavor
Beat cream cheese and butter. Add 1 cup powdered sugar and beat til smooth. Add remaining powdered sugar and beat until smooth. Add vanilla and lemon. Blend and spread on rolls.
Showing posts with label Rolls. Show all posts
Showing posts with label Rolls. Show all posts
Thursday, June 14, 2007
Elaine's Sweet Rolls
MAKES ABOUT 16 GOOD SIZED ROLLS
1 Tbsp. SAF instant yeast
1/4 cup white sugar
1 tsp. salt
3 1/2 cups flour (may not need all of it)
1 cup warm milk
1/4 cup butter (or shortening, but I changed it to butter)*
1 egg
1. Beat the egg with a fork in a large bowl. Microwave milk, butter and sugar in a large measuring cup until the temperature is 110-115 degrees F. and the butter is melted. Slowly whisk the milk mixture into the egg.
2. Place 1 1/2 cups of the flour in the bowl of an electric mixer. Add the yeast. Slowly add the milk mixture while the motor is running. Add the remaining flour slowly--you may not need all of it, until the dough is sticky, but comes away from the sides of the bowl. Add the salt. Continue mixing/kneading the dough until it's smooth and elastic. (Pinch off a small piece and see if it stretches.)
3. Spray a large bowl with non-stick cooking spray and place dough in the bowl to rise. Cover with plastic wrap that has also been sprayed with non-stick cooking spray. Place in a warm place to rise. When dough has doubled in size, punch down and turn out onto a lightly floured surface.
4. Depending on the kind of rolls** you want to make, either cut into 16 pieces for individual rolls, or roll out entire dough to make cinnamon rolls. You can also make them into regular dinner rolls.
5. Let the rolls rise again until double in size. Bake on a parchment lined baking sheet, or a greased 9" by 13" baking dish, at 375 degrees F. for less than 12 minutes. Watch closely so they don't burn on top. Cover with foil if they are gettting too brown. Serve warm.
*If you want to make hamburger buns or dinner rolls, you can substitute oil for the butter or shortening.
**For making orange rolls: Form the dough pieces into ropes of equal length. Dip in 1/4 cup melted butter and then in 1/2-1 cup granulated sugar mixed with the grated rind of 2 oranges. Form into knots and bake as directed above.
For the glaze:
1/2 cup melted butter
1-2 cups powdered sugar
the juice of 2 oranges
Drizzle or spread over the warm rolls.
*cafejohnsoniarecipes.blogspot.com
1 Tbsp. SAF instant yeast
1/4 cup white sugar
1 tsp. salt
3 1/2 cups flour (may not need all of it)
1 cup warm milk
1/4 cup butter (or shortening, but I changed it to butter)*
1 egg
1. Beat the egg with a fork in a large bowl. Microwave milk, butter and sugar in a large measuring cup until the temperature is 110-115 degrees F. and the butter is melted. Slowly whisk the milk mixture into the egg.
2. Place 1 1/2 cups of the flour in the bowl of an electric mixer. Add the yeast. Slowly add the milk mixture while the motor is running. Add the remaining flour slowly--you may not need all of it, until the dough is sticky, but comes away from the sides of the bowl. Add the salt. Continue mixing/kneading the dough until it's smooth and elastic. (Pinch off a small piece and see if it stretches.)
3. Spray a large bowl with non-stick cooking spray and place dough in the bowl to rise. Cover with plastic wrap that has also been sprayed with non-stick cooking spray. Place in a warm place to rise. When dough has doubled in size, punch down and turn out onto a lightly floured surface.
4. Depending on the kind of rolls** you want to make, either cut into 16 pieces for individual rolls, or roll out entire dough to make cinnamon rolls. You can also make them into regular dinner rolls.
5. Let the rolls rise again until double in size. Bake on a parchment lined baking sheet, or a greased 9" by 13" baking dish, at 375 degrees F. for less than 12 minutes. Watch closely so they don't burn on top. Cover with foil if they are gettting too brown. Serve warm.
*If you want to make hamburger buns or dinner rolls, you can substitute oil for the butter or shortening.
**For making orange rolls: Form the dough pieces into ropes of equal length. Dip in 1/4 cup melted butter and then in 1/2-1 cup granulated sugar mixed with the grated rind of 2 oranges. Form into knots and bake as directed above.
For the glaze:
1/2 cup melted butter
1-2 cups powdered sugar
the juice of 2 oranges
Drizzle or spread over the warm rolls.
*cafejohnsoniarecipes.blogspot.com
Refrigerator Rolls
(adapted from the Lion House Recipes Cookbook)
1 stick unsalted butter
1 cup milk
1/4 cup sugar
3 eggs
4 cups all-purpose flour (can use some bread flour)
1 Tbsp. instant SAF yeast
2 tsp. salt
Place butter, sugar and milk in a large, glass, 4-cup measuring cup. Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch.
In a large bowl, whisk the eggs well. Slowly drizzle the milk into the eggs while whisking continuously. The bowl and the eggs should be warm.
In the bowl of an electric mixer, place the flour and yeast. Turn the mixer on low to evenly distribute the yeast. With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt. Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
Rub the inside of a very large bowl with oil. Place the finished dough in the bowl and cover with plastic wrap. Place dough in a warm, draft-free spot where it can rise. When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down.Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.
When you are ready to bake the rolls, sprinkle a little flour over a flat, clean surface.For crescent rolls, roll dough into a large circle and use a pizza cutter or knife to cut dough evenly into triangles. Start with the wide end and roll up the dough to form the crescent.
Place rolls on a parchment lined jelly roll pan and brush with butter (if desired). Cover with a large disposable aluminum pan or a clean, plastic garbage bag and let rise until double in size. (The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours!)
Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.
*cafejohnsoniarecipes.blogspot.com
1 stick unsalted butter
1 cup milk
1/4 cup sugar
3 eggs
4 cups all-purpose flour (can use some bread flour)
1 Tbsp. instant SAF yeast
2 tsp. salt
Place butter, sugar and milk in a large, glass, 4-cup measuring cup. Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch.
In a large bowl, whisk the eggs well. Slowly drizzle the milk into the eggs while whisking continuously. The bowl and the eggs should be warm.
In the bowl of an electric mixer, place the flour and yeast. Turn the mixer on low to evenly distribute the yeast. With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt. Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
Rub the inside of a very large bowl with oil. Place the finished dough in the bowl and cover with plastic wrap. Place dough in a warm, draft-free spot where it can rise. When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down.Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.
When you are ready to bake the rolls, sprinkle a little flour over a flat, clean surface.For crescent rolls, roll dough into a large circle and use a pizza cutter or knife to cut dough evenly into triangles. Start with the wide end and roll up the dough to form the crescent.
Place rolls on a parchment lined jelly roll pan and brush with butter (if desired). Cover with a large disposable aluminum pan or a clean, plastic garbage bag and let rise until double in size. (The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours!)
Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.
*cafejohnsoniarecipes.blogspot.com
Buttermilk Biscuits
MAKES 12 SMALL BISCUITS
2 cups flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold butter, cut into pieces
3/4 cup buttermilk
Mix all dry ingredients together. Add the cold butter to the flour and rub between your fingers, or use a pastry blender, until the butter is worked into the flour and it looks like coarse meal**. Add the buttermilk and stir quickly, but not too much.Using two large spoons, or a small ice cream scoop, place 12 mounds of biscuit dough on an ungreased baking sheet (you can line it with parchment of Silpat.)Bake at 425 degrees for 10 to 12 minutes, or until the tops are golden. Serve warm.
**You can prepare the biscuits in advance by following the recipe up until adding the buttermilk and placing in the fridge. When ready to bake, add the buttermilk and continue with the recipe.
*cafejohnsoniarecipes.blogspot.com
2 cups flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold butter, cut into pieces
3/4 cup buttermilk
Mix all dry ingredients together. Add the cold butter to the flour and rub between your fingers, or use a pastry blender, until the butter is worked into the flour and it looks like coarse meal**. Add the buttermilk and stir quickly, but not too much.Using two large spoons, or a small ice cream scoop, place 12 mounds of biscuit dough on an ungreased baking sheet (you can line it with parchment of Silpat.)Bake at 425 degrees for 10 to 12 minutes, or until the tops are golden. Serve warm.
**You can prepare the biscuits in advance by following the recipe up until adding the buttermilk and placing in the fridge. When ready to bake, add the buttermilk and continue with the recipe.
*cafejohnsoniarecipes.blogspot.com
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