Genie's Southern Kitchen

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From:

lindah© (Original Message)

Sent: 4/8/2008 11:27 AM

Cinnamon Rolls

4 Tbsp of melted butter
4 Tbsp of water
1/2 Box of instant vanilla pudding mix
1 Cup of milk
1 medium egg
1 Tbsp of sugar
1/2 tsp of salt
4 Cup of bread flour
2 1/2 tsp of yeast

Filling:

1/2 Cup of softened butter
1 Cup of brown sugar
2 tsp of cinnamon

For rolls place all ingredients in your bread machine following the specifications for that particular bread machine. Set the machines control panel for dough cycle. After the cycle has completed remove the dough from the machine and roll it out to a 17 inch by 10 inch rectangle.

For the filling mix the cinnamon and the brown sugar together. Spread the softened butter completely over the dough. Next sprinkle the cinnamon and brown sugar mixture upon the top. Roll the mixture tightly pinching the edges closed when it is completely rolled. Slice the rolled dough into sections ½ inch thick. Place it in a greased cake pan and let it rise until it doubles in size. Bake the dough at 350 degrees for 20 minutes. Make sure that you do not over bake it.

Frost with:

4 ounces of softened cream cheese
1/4 Cup of softened butter
1 1/2 Cup of powdered sugar
1/2 tsp of vanilla
1 1/2 tsp of milk

spread this mixture onto the warm rolls. They are usually their best when you serve them fresh.

From:

NeesieL (Original Message)

Sent: 5/10/2008 7:36 PM

* Exported from MasterCook *

Danish Rolls

Recipe By :Lisa-Fabfood
Serving Size : 1 Preparation Time :0:00
Categories : Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups bread flour
1/2 cup all purpose flour
4 tablespoons sugar
3 tablespoons dry milk
1 teaspoon salt
1/3 cup butter
1/2 cup water
1 small egg
2 teaspoons dry yeast
1 filling:
1/3 cup raisins
1/4 cup sliced almonds
1 c mixed nuts; chopped -- (1 to 1/2)
1 tablespoon cinnamon
2 tablespoons sugar
1 egg; beaten for top

Place first 6 ingredients inside the bread pan. Add water. Close cover and
place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start.
(Breadmaker completes the basic dough mode 2 hours and 25 minutes later
depending on model)Place the dough in a greased bowl. Cover. Rest for about
30
minutes in the refrigerator. Roll out the dough on a lightly floured surface
into a 10 x 16 inch rectangle.Spread the filling over the dough. Starting at
one short edge, roll the dough up tightly into a log. Brush with beaten egg
over the sealed end. Cut the log into 10 equal portions. Place on a greased
baking pan. Spray water on top. Proof at 90 deg. for 20 to 30 minutes. Brush
rolls with beaten egg. 10. Bake in 375 deg. oven for 10 to 15 minutes or
until
golden brown.

From:

Genie·

Sent: 8/18/2006 10:54 PM

Almond Filled Rolls

1 cup milk
1 egg
3 tablespoons margarine or butter, cut up
4 cups bread flour
3 tablespoons granulated sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast or bread machine yeast
1 8 ounce can almond paste, crumbled
1/4 cup granulated sugar
1 tablespoon all purpose flour
1 egg yolk
milk, optional
red colored or plain coarse sugar, optional

Add the first 7 ingredients to a 2 pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. Meanwhile, in a medium mixing bowl beat together almond paste, the 1/4 cup granulated sugar, 1 tablespoon all purpose flour and 1 egg yolk until smooth. Or, combine the ingredients in a food processor bowl. Cover and process until the mixture clings together. On a lightly floured surface, roll dough into a 27 x 10 inch rectangle. Cut into twelve 10 x 2 1/4 inch strips. Divide almond mixture into 12 portions; roll each portion into a 9 1/2 inch long rope. Place a rope lengthwise down center of each strip of dough. Fold dough in half lengthwise to enclose filling; moisten edges of dough; seal. Place seams down, on greased large baking sheets. Form each filled strip into a heart shape; moisten ends and pinch together at base of heart to seal. Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. If desired, brush with a little milk and sprinkle with coarse sugar. Bake in a 350F oven for 12 to 15 minutes or until golden. Remove from baking sheets; cool on wire racks. Makes 12.

From:

lindah© (Original Message)

Sent: 10/8/2007 11:28 PM

Diana's Hawaiian Bread Rolls Recipe

4 1/2 c bread flour
1 tsp salt
1 tbsp molasses
1 1/2 c warm water (110 degrees F/45 degrees C)
1 tsp vanilla extract
2 tbsps butter flavored shortening
1 egg
1 tbsp honey
5 tbsps white sugar
2 tbsps dry milk powder
1 tsp lemon extract
2 tsps active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

Select dough cycle for a 2 lb batch; press Start.

The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.

When the dough cycle is complete, turn the risen dough out on a lightly floured surface & divide into twelve equal pieces.

Form the pieces into rounds & place on lightly greased baking sheets.

Cover the rolls with a damp cloth & let rise until doubled in volume, about 40 mins.

Meanwhile, preheat your trusty oven to 350 degrees F

Bake in preheated oven for 15 mins, until golden brown.

Nut Rolls with Butter Cream Icing - Mass

"Wouldn't you like a Yeast Nut Roll?"
I just finished making these nut roll's and they are delicious if you like something nutty.
And I do....
I plan to freeze them on a cookie sheet then rap and freeze for later.

*This is something I tried and it worked good for me:
I put the dough ingredients in my bread machine...and it turned out really good.
I put my cup of milk in the microwave for a minute to get it warm then
I stirred my 2 tabsp of sugar to dissolve. I pour the milk and sugar
mixture in the bread machine....Half way melted my cup of butter and pour it in ..
then if put in my two egg yolks...dip up my 4 cups of flour and put in
next..then added the salt and yeast...I set my machine on the dough cycle ...
I made the filling and it was cool by the time the dough was ready...
In a hour and a half I was ready to take the dough out divide into four equal parts ...
Then I just followed the rest of the recipe.....

THis is quite easy to make....

Tip*
THis might be what everyone else does already ..but I will tell it anywawy
I warm my oven to 150 degrees right before the dough cycle stops on my bread machine...
then turn it off so I have a nice warm place for my finish product to rise...
Then I work up whatever it is I'm making then slide it in the oven
...and I do this for all my yeast bread or rolls I make. When it has finished rising..
I slipe out the pan carefully and preheated my oven to finish baking. It has seem to work well for
me so far....

Nut Roll's
with Buttercream Icing

2 Tbsp. sugar
2 Tbsp. yeast
1 scant cup lukewarm milk
4 cups flour
1 cup butter
1 tsp. salt
2 eggs, separated

Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
Stirring to mix. Add 2 cup flour and mix well, add remaining flour.
Knead 5 minutes. Divide dough into 3-4 parts, cover and let rise
will preparing filling.

Filling:
1/2 cup butter
1 1/2 lb. (3 1/2 cup) ground nut meats (we use walnuts)
1 cup sugar
3/4 cup milk
1 tsp. vanilla

Heat all ingredients in a saucepan until butter melts and sugar
dissolves. Remove from heat and let cool.

Roll out each portion of dough to an 1/8 inch thickness in a
rectangle shape. Spread an equal amount of filling on each
portion on dough. Roll up jelly roll fashion and let
raise 15-20 minutes. Brush with egg whites before baking.
Bake at 350F for 30 minutes.

Buttercream Icing: (optional)

1/2 cup butter or margarine
1/2 cup shortening
1 1/2 tsp. clear vanilla
5 cups confectioners sugar
2-3 Tbsp. milk

Cream butter and shortening then add vanilla. Add sugar a cup
at a time beating on medium speed. Add milk 1 tablespoon at a
time and beat on high until fluffy. Makes 3 1/2 cups.

(I used butter, buttered flavored Crisco,regular vanilla extract..and cream not milk)
It really turned out good...
I'm always doing a little something different with a recipe...

I really like these better with the Icing...than plain...
If you are not wanting something so sweet just leave it off.

But, the Icing makes them so much better.. believe me.....

Just wanted to share something I did today....

Happy Baking.

Mass

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