YEAST ROLLS

2 cups warm water
2 packages fast-acting yeast
1/2 cup sugar
2 teaspoons salt
1 egg
1/4 cup shortning
6 1/2 - 7 cups bread flour (all-purpose works okay too)

Method: Pour warm (not hot) water in a large mixing bowl.
Sprinkle with the yeast. Stir in sugar and salt. Add 3 cups
of the flour and beat for 2 minutes with a mixer. Add egg and
shortning and beat until mixed. Stir in 2 cups of the flour.
Add the remaining flour and mix with spoon and hands until
dough no longer sticks to fingers (or use a Kitchen Aid mixer
with a dough hook--much easier!). Turn dough in bowl and cover
with a damp cloth. Let rise until it is rounded over the bowl.
Take small pieces of dough and roll into balls about the size of
a walnut. Dip in melted butter or margarine, and place about an
inch apart on a baking sheet. Cover and let rise until
doubled. Bake at 400 degrees farenheit for 15 minutes, or until
browned.

Hour Dinner Rolls Italiano

Ingredients

• 3 1/2-4 cups flour
• 2 pkg. dry yeast
• 2 Tbsp. sugar
• 2 tsp. garlic salt
• 1 tsp. Italian seasoning
• 1 cup milk
• 1/2 cup water
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. melted butter
• 1/4 cup Parmesan cheese
• 2 Tbsp. melted butter
• 1 egg

Directions

Mix well together: 1 1/2 cups flour, yeast, sugar, salt and seasoning. Heat milk, water and butter till warm (120-130 degrees F). Add to flour mixture. Add egg. Mix at low speed until moist. Beat 3 minutes at medium speed. By hand, stir in 1/2 cup cheese and remaining flour to make firm dough. Knead until smooth (3-5 minutes). Place in greased bowl, cover. Let rise in warm over (turn oven to lowest setting for 1 minute, turn off for 15 minutes). Punch down and divide into 16 pieces, form into balls. Dip tops into melted butter and into 1/4 cup cheese. Place in well greased 9x13 inch pan or 2 8inch round pans. Cover and let rise in warm oven 10 minutes. Bake at 375 degrees F for 20-25 minutes until golden. Makes 16 rolls.

CROISSANTS   2
What makes this roll different is the way it is layered with butter, and the distinctive shape. The trick is to get the butter elastic enough to roll out with the dough so that many layers are produced. I have several recipes for croissants, and no two agree on how the butter is to be handled. Some have you kneading the butter by hand under cold water (I tried it and it doesn't work), and others simply avoid the problem by having you mix the butter with the dough, which is easy enough but does not produce a real croissant.

1 c milk 2 T sugar
1 T shortening 1 t salt
1 T yeast 1/3 c warm water
1/2 lb butter about 2-1/2 cups flour


Oven 400 deg F, about 12 minutes. About 16 large or 24 small rolls.

TO MAKE THE DOUGH

1. Dissolve yeast in 1/3 cup warm water.

2. Scald the milk and add shortening, sugar, and salt. Stir to melt the shortening and dissolve sugar and salt.

3. Let cool until barely warm; then add the yeast-water and stir.

4. Sift into a large bowl 2-1/2 cup flour. Spread it around with your hand to make a depression in the middle.

5. Pour the liquid into the depression and stir gently only enough to barely wet all the flour. The idea is to exercise the flour as little as possible.

6. After all the flour is wet, more or less, cover the bowl with plastic wrap and put into the refrigerator for several hours or overnight.

TO LAYER THE DOUGH

1. Now comes the tricky part, layering the dough with butter. For this purpose, the dough and the butter need to be about the same plasticity. Hence the butter is going to have to warm up slightly from the temperature of the refrigerator.

2. Take the butter out of the refrigerator about 30 minutes before you need to use it.

3. Take out your rolling pin, a plastic bag, two pieces of waxed paper, and two pieces of plastic wrap, about 18 inches long each. Put one piece of waxed paper on a flat table or counter.

4. Then flour your workspace, remove the dough from the refrigerator and dump it on the counter, divide it into two pieces, and put one piece back onto the vessel, cover, and put back into the refrigerator.

5. Using your hand but exercising the dough as little as possible, flatten the dough into an elliptical shape, about 4 inches by 12 inches.

6. Take one stick of butter out of its paper and put it onto the middle of the waxed paper. Laying the second piece of waxed paper on top of the butter, you beat it with the rolling pin until the butter is flat and elliptical in shape, about 4 inches by 8 inches.

7. Handling it by means of the waxed paper, put the butter patty on top and at one end of the dough, such that 2/3 of it is covered by butter. Then you fold the uncovered part of the dough over half the butter, and then fold the other end of the dough over half-way, making a layered structure with three layers of dough and two of butter.

8. Making sure that there is adequate flour beneath it to avoid sticking to the counter, flatter the dough again until it is about 4x12, but now the long axis is 90 deg F from what it was the first time.

9. Do the three-layer fold again and press out again. Repeat until you cannot shape it by hand any longer; then you may use the roller. Be careful to keep the counter floured so that the dough does not stick. Pretty soon the dough will be impossible to work further, and should be wrapped with the plastic wrap, put into the plastic bag, and placed in the refrigerator.

10. Now do the same with the remaining half of the dough, putting it in the plastic bag with the first half. The dough must relax in the refrigerator for a couple of hours or overnight.

TO SHAPE THE ROLLS

1. Take out rolling pin, pizza cutter, and two baking sheets, and flour your work space.

2. Remove one of the lumps of dough from the refrigerator and place on workspace.

3. Spread by hand-pressing, making sure that dough does not stick to the counter. After the handwork, use the rolling pin and roll into as large a circular piece as you can. Always roll away from the middle of the dough. Make as round as possible.

4. With the pizza cutter, cut into 8-12 triangular pieces, spread them some more with the rolling pin, and roll them into the characteristic roll, beginning at the large end. Curl the ends to achieve the crescent shape, and place on the baking sheet.

5. Cover with dishcloth, and let rise for about an hour. (Can go immediately into the oven, for breakfast.)

6. Bake at 375 deg F, about 16 minutes. Watch carefully..

Enjoy!!

Croissants Dough: 4 ounces Granulated sugar 1 ounce Salt 1 ounce Dry milk powder 1 Egg 18 ounces Water -- ice cold 1 teaspoon Vanilla extract 1 ounce Instant yeast 2 pounds Bread flour 30 ounces Unsalted butter -- softened (1 lb. 14 oz.) Egg wash: 5 fluid ounces Heavy cream 3 Eggs Combine the sugar, salt, dry milk powder, egg, water and vanilla in a mixer bowl fitted with a dough hook. Stir until blended. Add the yeast, flour and 2 ounces (60 grams) of the butter to the mixing bowl. Mix for 3 to 4 minutes on medium speed to make a smooth but soft dough. Place the dough on a paper-lined sheet pan and refrigerate to chill thoroughly, approximately 30 minutes to one hour. Mix the remaining butter in the bowl of a mixer fitted with the paddle on low speed until pliable and lump free, but still firm. Roll the butter into a 10-inch square (25 centimeters) between two sheets of plastic wrap or parchment paper. Keep the butter cold. After the dough has chilled, place it on a lightly floured work surface and roll it into a rectangle, 11 inches (28 centimeter) by 21 inches (53 centimeter). Place the butter, which should have the same consistency as the dough, on the left side of the dough rectangle. Fold the side of the dough over the butter and press on the ends to seal them closed. Place the dough with a folded edge parallel to the edge of the table and roll the dough length-wise until it is 1/2-inch (1.25-centimeter) thick. Fold dough into thirds, making a single book fold. Refrigerate until dough is cold and firm, about 30 minutes to one hour. Roll the dough out into a rectangle approximately 1/2-inch thick, then fold into a double book fold. Cover well with plastic wrap and refrigerate. Roll out and fold the dough into thirds, single book fold again. Refrigerator for one hour. Position the dough with seamless side towards you and roll length-wise 15 inch wide (38 centimeter) and 1/8 inch thick (3 millimeter). Using a pastry wheel, cut the dough lengthwise in half to obtain 2 strips. Cut the strips into uniform triangles approximately 7 1/2 inches long (19 centimeters) with a base width of 4 1/2 inches (11 centimeters). Roll croissants from base to point, with the point tucked underneath the croissant, bend the ends toward the center. Place croissants on a paper-lined sheet pan. Cover and retard the croissants in refrigerator overnight. Remove the croissants from the refrigerator and proof them until increased 70% in size. Place croissants in a proof box set to a maximum temperature of 80°F (26°C) with 80% humidity. Combine the heavy cream and beaten eggs. Brush the proofed croissants with the egg wash. Bake at 425°F (220°C) until golden, approximately 18 to 20 minutes. Yield: 35 Croissants, approximately 2 1/2 oz. (75g) each Total dough weight: 5 pounds 8 ounces Yield: "5 1/2 pounds" NOTES : The flakiest croissants are made with the highest percentage of butter. This formula is among the richest with nearly 30% more butter than the Parisian Croissant formula. To complete the layering in only three turns, this formula uses a combination of the single-book fold and the double-book fold. For the best flavor development and to ease handling, retard this dough overnight before proofing and baking the finished products. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>> RECIPE INGREDIENTS 1 1/2 cups cold butter 3 cups all-purpose flour 1 1/2 cups all-purpose flour 1 package active dry yeast 1 1/4 cups milk 1/4 cup sugar 1/4 teaspoon salt 1 egg 1/4-1/2 cup all-purpose flour 1 egg 1 tablespoon water or milk RECIPE METHOD Cut butter into 1/2-inch-thick slices. In a medium mixing bowl stir butter slices into the 3 cups flour till slices are coated and separated. Chill butter mixture while preparing the dough. For dough, in a large mixing bowl stir together 1 1/2 cups flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, and salt till warm (120 to 130 degrees F.). Add the milk mixture to the flour mixture. Add 1 egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the chilled flour-butter mixture till the flour is well moistened (the butter will remain in large pieces). Sprinkle a pastry board or pastry cloth with 1/4 cup flour. Turn the dough out onto the floured surface. With floured hands, gently knead the dough for 8 strokes. With a well-floured rolling pin, roll the dough into a 21x12-inch rectangle. (If necessary, sprinkle the surface of the dough with up to 1/4 cup flour to prevent sticking.) Fold dough crosswise into thirds to form a 12x7-inch rectangle. Loosely wrap in plastic wrap and chill for 1 to 1 1/2 hours in the refrigerator or 20 to 30 minutes in the freezer, or till dough is firm but not excessively stiff. On a well-floured surface, roll dough into a 21x12-inch rectangle. Fold dough crosswise into thirds again and give dough a quarter-turn. Roll, fold, and turn twice more, flouring the surface as needed. (It is not necessary to chill dough between each rolling.) Place dough in a plastic bag. Seal bag, leaving room for the dough to expand. Chill dough for 4 to 24 hours. To shape, cut dough crosswise into fourths. Wrap and return 3 portions to the refrigerator till ready to use. On a lightly floured surface, roll the fourth portion of dough into a 16x8-inch rectangle. Cut the rectangle crosswise in half to form 2 squares. Then cut each square diagonally in half to form 2 triangles. (You will have 4 triangles total from each rectangle.) Loosely roll up each triangle, starting from an 8-inch side and rolling toward the opposite point. Repeat shaping with the remaining 3 portions of dough. Place croissants 4 inches apart on 2 ungreased large baking sheets, points down. Curve the ends to form crescent shapes. Cover and let rise in a warm place till nearly double (about 1 hour). In a small mixing bowl beat 1 egg and 1 tablespoon water or milk. Lightly brush the egg mixture over croissants. Bake in a preheated 375° oven for about 15 minutes, or till golden brown. Remove from baking sheets; cool on a wire rack. RASPBERRY CROISSANTS: Place 1 teaspoon of raspberry preserves on one 8-inch side of each croissant dough triangle and roll toward the opposite point. Proceed with the recipe. CHOCOLATE CROISSANTS: Chop your favorite chocolate bar and place about 2 teaspoons along one 8-inch side of each croissant dough triangle and roll toward the opposite point. Proceed with the recipe. SAVORY CROISSANTS: Roll up 1 thin slice ham and place on one side of each croissant dough triangle, or spread one side with 2 teaspoons of semisoft cheese with garlic and herbs, or 1 teaspoon cheese and 1 ham slice; roll toward the opposite point. Proceed with the recipe.

CROISSANTS

 

These take some time but are worth the effort!

1 pkg. active dry yeast
1 tsp. salt
1 T. granulated sugar
1 C. warm water, 105 to 115ºF
1 egg
3 C. all-purpose flour
1/2 C. cold butter or margarine
1 egg , beaten
Poppy seeds (optional)

In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.

Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.

Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let dough rest between rollings.

Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm place for about 20 minutes.

Brush croissants with beaten egg and sprinkle with poppy seeds, if used, Bake at 425ºF degrees for 8 to 13 minutes, depending on the size. Even though it’s a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones. This makes 10 large or 20 small croissants so you might want to make a double batch.

Angel Rolls

A sweet-tasting dinner bread made from yeast dough that needs no
rising.

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/4 cup warm water (105* to 115*F) (40* to 45*C)
2 1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
Preheat oven to 350*F (175*C).
Dissolve yeast in warm water in a bowl; let stand 5 minutes.
Combine flour, sugar, baking powder, baking soda and salt in
large bowl; make a well in center of mixture. Combine oil,
buttermilk and yeast mixture; add to dry ingredients, stirring
just until moistened. (Dough will be sticky.)
Roll dough to 1/2-inch thickness on a lightly floured surface;
cut with a 2 1/2-inch biscuit cutter. Place rolls on an
ungreased baking sheet. Bake for 16 minutes or until golden
brown.
Makes 2 dozen rolls.

Easy Rolls

Easy Rolls I

Ingredients

• 1 cup shortening or butter
• 2 cups hot water
• 1 Tbsp. salt
• 1/2 cup sugar
• 2 beaten eggs
• 2 Tbsp. yeast
• approximately 5 cups flour

Directions

Use hot water to melt shortening. Cool to lukewarm. Add salt, sugar, beaten eggs and yeast. Add enough flour for a soft dough. Roll them out right away. Spread with butter, brown sugar and cinnamon and set in a warm place to rise about 1 1/2 hours. Bake at 350 degrees F. I bake 10 minutes on bottom rack and 5 minutes on top. Frost with your favorite frosting, if desired.

Sour Cream Rolls



Makes 12 rolls



2-1/4 cups all-purpose flour

2 tablespoons sugar

1 envelope FLEISCHMANN'S RapidRise Yeast

1 teaspoon salt

3/4 cup sour cream

1/4 cup water

2 tablespoons butter or margarine

1 large egg



In large bowl, combine 1 cup flour, sugar, undissolved

yeast, and salt. Heat sour cream, water, and butter

until very warm (120 to 130oF). Gradually add to flour

mixture. Beat 2 minutes at medium speed of electric

mixer, scraping bowl occasionally. Add egg and

remaining flour to make a soft batter. Spoon evenly

into greased 2-1/2-inch muffin pans. Cover; let rise

until doubled in size, about 1 hour.



Bake at 400oF for 25 to 30 minutes or until done.

Remove from pans; cool on wire rack.



From FLEISCHMANN'<WBR>S

Wisconsin Cheesy Garlic Rolls

up to 5 1/2 cups flour, divided

3 tablespoons sugar

2 teaspoon salt

1 package active dry yeast (1/4 oz)

1 1/2 cups milk

1/2 cup butter (1 stick)

2 tablespoons olive oil



2 teaspoons minced garlic



2 teaspoons dried chives



1 teaspoon dried Italian Herb seasoning



2/3 cup sharp cheddar, grated



Combine 3 cups flour, sugar, salt and yeast in a large bowl. Combine milk and 1/2 cup water in saucepan, heat to 120 degrees. Gradually stir milk mixture into flour mixture. Stir in 1/4 cup melted butter. Beat at low speed with electric mixer about 30 seconds, then beat at high for 1 minute. Gradually stir in enough of the remaining flour to make a soft dough.



Turn dough onto floured surface. knead until smooth, 6-8 minutes. Place dough in a large bowl, cover, and let rise in a warm place for about 1 hour until double in bulk.



Punch down dough, cover and let rest 10 minutes. Combine remaining ingredients; 1/4 cup butter, olive oil, chives and Italian dressing in a bowl.



Divide dough into 24 pieces. Place a heaping teaspoon of grated chedder in center of each dough piece and roll into a ball. Dip the balls in butter mixture and place in muffin tin. Drizzle remaining butter mixture over dough balls. Cover and let rise in a warm place until double in bulk, about 45 minutes. Heat the over to 375 degrees. Bake rolls until golden brown about 14 minutes. Serve warm. Makes 24 rolls.

Granny's Spoon Rolls



1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry

yeast

1/4 cup warm water

1/4 cup vegetable shortening

1/4 cup granulated sugar

1 large egg

1 cup warm water

1 teaspoon salt

4 cups all-purpose or bread flour



Dissolve yeast in warm water; set aside.

Cream together margarine and sugar in a large bowl. Add egg and mix

well. Add the yeast mixture and flour; stir until well mixed. Spoon

into a greased muffin tin and bake at 350*F for 20 minutes.

Makes 12 rolls.