|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 10/4/2007 10:52 PM |
|
|
Reply
| | | From: Genie· | Sent: 5/25/2008 9:27 PM |
Homemade Pineapple Sweet Rolls
Makes 2 1/2 dozen.
I received this recipe a long time ago and have made these delicious rolls many times. I sometimes add some flaked coconut to the filling and sprinkle some toasted coconut on top of the glaze. This is my all time favorite.
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110 to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
6 tablespoons butter, melted
1 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
6 to 6 1/2 cups all-purpose flour
Filling
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup orange juice
2 tablespoons grated orange peel
1 (8 ounce) can crushed pineapple, drained
1/3 cup granulated sugar
1/8 teaspoon salt
Glaze
1/2 cup confectioners' sugar
1 tablespoon orange juice
Preheat oven to 350 degrees F.
Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups flour and beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface, kneading until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, melt butter in a saucepan. Add remaining filling ingredients and bring to a boil, stirring constantly. Reduce heat and simmer 3 to 4 minutes or until thickened. Remove from heat and cool.
Punch dough down and divide in half. Roll each half into a 15 x 12-inch rectangle and spread with filling. Roll up, jellyroll style, starting with long side. Slice into 1-inch rolls. Place with cut side down in two greased 13 x 9 x 2-inch baking pans. Cover and let rise until doubled, about 1 hour. Bake for 20 to 25 minutes and Cool.
Combine glaze ingredients and drizzle over rolls.
| |
|
Reply
| | | From: Genie· | Sent: 5/29/2008 1:02 AM |
Cinnamon Pecan Sticky Buns
Makes 12
These sticky buns have to be started the night before, but they're so
delicious, they're worth the extra time.
2 packages active dry yeast (1 tablespoon plus 1 teaspoon)
1 cup plus 2 tablespoons warm milk (about 110??)
6 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons salt
4 large eggs
1 pound (4 sticks) unsalted butter, room temperature, cut in pieces, plus
more for the pan
3 1/3 cups pecan halves
2 1/4 cups light corn syrup
1 1/4 cups packed dark-brown sugar
1/2 cup plus 3 tablespoons sour cream
1 tablespoon ground cinnamon
1. In a small bowl, combine yeast and milk. Let stand until yeast is creamy,
about 10 minutes. In the bowl of an electric mixer, combine flour,
granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed
until completely combined, about 3 minutes.
2. Increase the speed to high, and add butter, several pieces at a time.
When all the butter has been added, continue mixing dough until it is smooth
and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined
13-by-18-inch baking pan, and use your hands to spread dough out to fit the
pan. Cover the pan with plastic wrap, and place in the refrigerator to chill
overnight.
3. Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans.
Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half
lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup
into each muffin cup, and add about 1 tablespoon of brown sugar to each
muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup,
and set the filled muffin pan aside.
4. Remove dough from the refrigerator, and let stand at room temperature
until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4
inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour
cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream
with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with
chopped pecans, and roll dough up lengthwise to form a roll 18 inches long
by 3 inches in diameter.
5. Heat the oven to 350°. Using a sharp knife, slice dough into 1
1/2-inch-thick slices, and place in the prepared pan or pans, either cut
side down, until every cup is filled. Cover buns with parchment paper, and
let rise in a warm place until they rise 1/2 inch above cups, 20 to 30
minutes. Transfer sticky buns to the oven, placing a cookie sheet on the
rack below to catch any drips. Rotate the pans between the shelves to ensure
even baking, until buns are dark golden brown, about 40 minutes.
6. Remove the pans from the oven, and immediately turn buns out onto a
second parchment-covered cookie sheet. Replace any pecan halves that fell
off buns when turning them out. Place the cookie sheet on a wire rack to
cool.
| |
|
Reply
| | | From: Genie· | Sent: 8/10/2008 1:43 AM |
| Pineapple Sweet Rolls
2 packages quick-rise yeast
1/2 cup warm water (110-115 degrees)
1-1/2 cup warm milk (110-115 degrees)
6 tablespoons butter, melted
1 cup sugar
1 teaspoon salt
2 eggs, beaten
6-6 1/2 cups all-purpose flour
FILLING
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 cup orange juice
2 tablespoons grated orange peel
1 can (8 oz) crushed pineapple, drained
1/3 cup sugar
1/8 teaspoon salt
GLAZE
1/2 cup confectioners' sugar
1 tablespoon orange juice
Dissolve yeast in water. Add miIk, butter, sugar,
salt, eggs, and
1-1/3 cup flour, beat until smooth. Stir in enough of
the remaining flour to form a soft dough. On a floured
board, knead until smooth and elastic, 6 to 8 minutes.
Place in a greased bowl, turn once to grease top.
Cover and let rise in a warm place until doubled.
Meanwhile, melt butter in a saucepan.
Add remaining filling ingredients; bring to a boil,
stirring
constantly. Reduce heat; simmer 3 to 4 minutes or
until thickened. Remove from heat; cool. Punch dough
down; divide in half. Roll each half into a 15" x 12"
rectangle; spread with filling. Roll up jelly-roll
style starting with the long side. Slice into 1 inch
rolls. Place with cut side down in two greased
13"x9"x2" baking pans. Cover and let rise until
doubled. Bake at 350 degrees for 20 to 25 minutes.
Cool. Combine glaze ingredients, drizzle over rolls.
| |
|
Reply
| | | From: Genie· | Sent: 8/14/2008 3:11 AM |
| 90 Minute Cinnamon Rolls
3 1/4 cups of all-purpose flour, divided
1 envelope Fleischmann'<WBR>s Quick Rise Instant Yeast
1/4 cup sugar
1/2 tsp salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly brown sugar
1 tbsp cinnamon
1/2 cup margarine, softened
1/2 cup raisins, optional
SET aside 1 cup all purpose flour from total amount.
MIX remaining flour, yeast,sugar, and salt in large
bowl. HEAT milk, water, and 1/4 cup margarine until
hot to touch, 125F-130F. STIR hot liquid into dry
ingredients. MIX in egg.
MIX in enough reserve flour to make a soft dough, that
does not stick to the bowl. TURN out onto floured
board and knead 5mins. COVER dough and let set 10mins
MIX brown sugar, cinnamon, & margarine together. ROLL
dough into 12x9inch rectangle. SPREAD with cinnamon
mixture. Sprinkle with raisins. ROLL up from long
side, jelly-roll style; pinch to seal the seam. CUT
into 12 equal slices with a sharp knife. PLACE cut
side up in large greased muffin cups; place on baking
sheet over a shallow pan half-filled with boiling
water. COVER dough and let rise 20 mins. BAKE at 375F
for 20mins or until browned. Remove from muffin cups
to cool. Serve warm
makes 12 buns.
| |
|
Reply
| | | From: Genie· | Sent: 8/20/2008 4:06 AM |
Half Batch Breakfast Rolls
Yield: 6 rolls
Dough
1- 3/4 to 2 cups all-purpose flour
1/4 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
3 tablespoons potato water
1 tablespoon milk
1/4 cup butter or margarine
1/4 cup cooked, mashed potato
1 large egg
Cinnamon Cocoa Filling
1 tablespoon melted butter or margarine
2 tablespoons sugar
2 teaspoons unsweetened cocoa
1/4 teaspoon ground cinnamon
Powdered Sugar
Chocolate Glaze, optional
1 (1-ounce) square semi-sweet chocolate
1 tablespoon butter or margarine
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes.
Prepare the Cinnamon Cocoa Filling:
Combine sugar, cocoa, and ground cinnamon. Stir to blend.
Using a Rolling Pin roll dough to a 9 x 6-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. Using a dough cutter cut into 6 equal pieces. Place, cut sides up, into 6 (2-1/2-inch) greased muffin cups. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or drizzle with Chocolate Glaze if desired.
Chocolate Glaze:
Melt 1 (1-ounce) square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth.
| |
|
Reply
| | | From: Genie· | Sent: 8/20/2008 4:06 AM |
Pecan Date Sticky Buns
Yield 8 large rolls
Pecan Topping
1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1- 1/2 cups chopped pecans
Dough
5 to 5-1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1/2 cup milk
1/2 cup butter or margarine
2 large eggs
Date Filling
1/4 cup butter or margarine, melted
1 cup firmly packed brown sugar
1 (8-ounce) package chopped dates
1 tablespoon ground cinnamon
Heat 1/4 cup butter, 1/2 cup brown sugar, and corn syrup until sugar dissolves. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom of pan. Set aside.
In a large bowl, combine 2 cups flour, wheat germ, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Using a Rolling Pin roll dough to a 24 x 18-inch rectangle, brush with melted butter. Combine 1 cup brown sugar with dates and cinnamon; sprinkle evenly on dough. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. Using a dough cutter cut into 8 equal pieces. Place in prepared pan, cut-side up. Cover; let rise in warm, draft-free place until doubled in size, about 45 minute.
Bake at 375 F for 40 to 45 minutes or until done. Cover with foil after 20 minutes of baking to prevent excess browning. Cool in pan 5 minutes. Invert onto serving tray.
| |
|
Reply
| | | From: Genie· | Sent: 9/18/2008 2:58 AM |
| Maple Walnut Rolls
6 - 7 Cups All Purpose Flour
3 Tbs Sugar
2 packages active dry yeast
1 tsp Salt
1 cup sour cream
1 cup butter, softened
1/2 cup water
3 eggs, lightly beaten
Filling:
3/4 cup butter, melted
1/2 cup sugar
3 Tbs maple syrup
5 cups ground walnuts
Icing:
2 cups confectioners sugar
2 - 3 Tbs milk
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
small saucepan, heat sour cream, butter and water to 120-130
degrees; add to dry ingredients. Beat on medium speed for 2 minutes.
Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-
8 minutes. Place in a greased bowl; turn once to grease top. Cover
and let rise in a warm place until doubled in size. About 1 1/4
hours. Punch dough down; divide into four portions. Roll each
portion into a 14" x 12" rectangle.
In a large bowl, combine butter, sugar and syrup; stir in walnuts.
Sprinkle 1 cup over each rectangle. Roll up each, jelly roll style,
starting with a long side; pinch seams to seal. Place seam side down
on a greased baking sheet. Cover; let rise in a warm place until
doubled, about 45 minutes.
Bake at 350 degrees for 20 - 25 minutes or until lightly browned.
Remove from pans to wire racks to cool. Combine icing ingredients;
drizzle over rolls.
Makes 4 rolls
| |
|
Reply
| | | From: Genie· | Sent: 10/1/2008 2:57 AM |
| Death by Cinnamon Rolls Dough
2 tablespoons active dry yeast
1 cup warm water
1 cup sugar, divided
1 cup milk
1 cup butter
2 teaspoons salt
2 eggs slightly beaten
6 cup flour
Filling
1 cup butter, softened
1 3/4 cup sugar
3 tablespoons cinnamon
Topping
1 cup butter
1/2 cup brown sugar
1/2 cup corn syrup
In a small bowl, combine yeast, warm water and 1 teaspoon of the sugar. Stir and set aside.
In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture to bowl and 3 cups of the flour; beat until smooth. Add additional flour until dough is stiff. Knead dough on well-floured board for 10 minutes. Place dough in bowl and cover. Set in a warm place until double in bulk, about 1 1/2 hours.
Punch down dough and let it rest for 5 minutes. Roll dough on a floured surface to a 15-by-20-inch rectangle. (Don't use too much flour or the dough will get stiff.)
For the filling: Spread 1/2 cup of the softened butter on dough leaving 1/2-inch around the edges. Mix 1 1/2 cups of the sugar with the cinnamon; sprinkle over dough. Roll like a jelly roll and pinch edge to seal. Cut dough into 12 slices, about 1-inch thick.
Melt remaining butter and coat the bottom of a 9-by-13-inch pan and an 8-inch square pan. Sprinkle with remaining 1/4 cup sugar. Place slices close together in pans. Smaller pan will be only half full. Let rise until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees.
For the topping: In a saucepan combine the butter, brown sugar and corn syrup, cooking until butter melts and sugar dissolves. Pour over rolls. Bake for 25 minutes or until done. Cool before serving.
Serves 12.
| |
|
Reply
| | | From: Genie· | Sent: 10/14/2008 8:02 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.
| |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Breakfast/Brunch