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| | From:  Genie· (Original Message) | Sent: 10/15/2008 4:21 AM |
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| | | From: Genie· | Sent: 10/15/2008 4:21 AM |
Thanksgiving Rolls
2 cups plus 2 tablespoons milk
7 tablespoons unsalted butter, plus more for the baking dish
3 tablespoons granulated sugar
One 1/4-ounce package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon fine salt
Vegetable oil, as needed
In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.
Meanwhile, in large bowl, whisk together the flour and salt and set aside. Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 equal pieces. Using your hands, round each dough piece into a ball.
Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours.
Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes. Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 4:22 AM |
Thanksgiving Caramelized Onion Bread
2 cups warm water, divided
1 1/2 teaspoons active dry yeast, divided
3 1/4 cups bread flour, divided
2 tablespoons olive oil
2 large onions, peeled and sliced into 1/4-inch rings
2 tablespoons brown sugar
1/2 cup whole-wheat flour
2 1/4 teaspoons salt
1/2 teaspoon ground black pepper
Preparing the sponge
Place 1/2 cup water (105°F to 115°F) in a small bowl. Sprinkle 1/2 teaspoon yeast over the water and let sit for 3 to 4 minutes, or until foamy. Mix in 1 cup of the bread flour. Cover with plastic wrap and let sit overnight in a cool, dry spot.
Caramelizing the onions
The onions can be prepared the day before. Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, for 10 minutes, or until softened and golden brown. Sprinkle with brown sugar and cook another 5 to 10 minutes, stirring often. Onions should be dark brown, soft and sweet. Remove from heat and cool. Refrigerate until ready to make bread.
Preparing the dough
Place 1 cup water (105°F to 115°F) in a large mixing bowl. Sprinkle with remaining 1 teaspoon of yeast and let sit until foamy, about 3 to 4 minutes. Add sponge, remaining 2-1/4 cups bread flour, whole-wheat flour, salt and pepper. With the dough attachment for an electric mixer, mix dough for 2 minutes. Alternatively, beat vigorously with a wooden spoon for 8 to 10 minutes. Let dough rest for 15 minutes.
Add reserved caramelized onions and resume mixing for 12 to 14 minutes, or until dough is silky and elastic and pulls away from sides of bowl. The dough should be very wet and sticky, but still elastic. Transfer dough to a lightly oiled bowl and cover with a towel or plastic wrap. Let rise in a warm place for 1-1/2 hours, or until doubled in volume.
Turn a baking sheet upside down and sprinkle with flour and cornmeal; set aside. Turn dough onto a well-floured surface, handling it gently to preserve as much volume as possible, and cut into 2 equal pieces. Gently pull and stretch each piece of dough into a flat round, about 1-1/4 inches thick. Transfer to prepared baking sheet. Cover and let rise in a warm place for 45 minutes to 1 hour.
Preheat oven to 450°F. Place baking stone on the middle rack in oven to preheat.
Right before placing loaves in oven, quickly spritz water on oven walls with spray bottle. Immediately slide loaves onto hot stone. Bake for 16 to 18 minutes, or until bread browns. Transfer bread to a wire rack to cool. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:16 PM |
Parker House Rolls 1 package yeast
1 t. sugar
1/4 C. warm water
1 1/4 C. warm buttermilk
1/4 C. softened butter - cut into small chunks
1/4 C. sugar
2 t. salt
5 to 6 C. all purpose or bread flour
1/2 C. unsalted butter - melted
In a large bowl, sprinkle sugar and yeast over warm water and stir briefly. Let stand, about 5 minutes, until yeast starts to bubble. Stir in buttermilk, butter, sugar, salt and most of flour. Knead to make a soft dough, adding more flour as required. Knead about 8 minutes until smooth and elastic.
Place in a lightly greased bowl and cover. Allow to rise until doubled.
Divide dough in half. Then divide each dough half into 12 portions. Cut each into three chunks and dip in melted butter. For more traditional looking rolls, form the chunks into small balls. Place the three balls or chunks into each well of a 12 cup muffin pan. Drizzle any leftover melted butter over rolls. Allow to rise until doubled in bulk.
Preheat oven to 375° F. and bake for ten minutes. Reduce heat to 350° F. and bake until lightly browned (about another 15 minutes).
Makes 24 rolls. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:16 PM |
Easy Dinner Rolls
Mix:
1/2 cup sugar
1 tsp. salt
1 egg
In another bowl mix:
2 cups of warm water
2 1/4 tsp. yeast
Mix well and then mix with egg mixture.
Stir in 2 1/2 cups all purpose flour until mixed.
Stir in 2 1/2 more cups of all purpose flour and 3 T. of butter.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350 until golden. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:17 PM |
Cloverleaf Sweet Potato Rolls
A pretty, soft dinner roll with hints of sweetpotato and nutmeg.
Bake a batch and watch them disappear. -
1 medium sweetpotato
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1 cup milk
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1/3 cup butter
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1 package dry yeast
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1/4 cup warm water (105-115°)
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1/3 cup sugar
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1 1/2 teaspoons salt
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2 teaspoons grated lemon zest
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1/2 teaspoon nutmeg
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5-5 ½ cups unbleached flour
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3 tablespoons melted butter, for brushing on rolls Cook sweetpotato in boiling water until tender. Cool, peel and mash until you have 1 cup puree. In small saucepan, heat milk and butter together until butter is melted. Pour into large mixing bowl and let cool to lukewarm. In a small bowl, stir yeast into warm water; let sit until it bubbles up, about 5 minutes. Add sugar, sweetpotato puree, salt, lemon zest and nutmeg to milk in mixing bowl; stir to combine. Stir in yeast mixture. Add 2 cups flour and beat for several minutes until dough becomes elastic. Continue adding flour, about 1/2 cup at a time, until dough comes together in a ball and is firm enough to knead. Turn out onto lightly floured surface and knead, adding flour as needed to prevent sticking. Work dough until smooth and elastic, about 10 minutes. Place a buttered bowl, turning several times to coat with butter. Cover and let rise in warm place until double in bulk, about 1 hour. Punch dough down and cut into 24 equal pieces. Grease or spray 2 muffin pans. Divide each piece of dough into 3 smaller pieces. Roll to shape into round balls with the palm of your hand against the work surface. Put 3 balls into 1 muffin cup. Continue with remaining 23 pieces. Before baking, brush each roll generously with melted butter. Cover and let rise in warm place until almost double, about 30-45 minutes. Bake in preheated 375° oven for 20-25 minutes until light brown. Makes 24 rolls. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:18 PM |
Thanksgiving Ice Box Rolls 2 cups scalded milk
¼ cup sugar
3 tbsp. Crisco
2 yeast cakes or 2 dry pkgs.
2 tsp. salt
1 tsp. sugar
2 eggs
8-9 cup flour
Pour scalded milk over sugar, Crisco, and salt in a bowl.
Put 2 yeast cakes plus 1 tsp. sugar in 1/4 cup warm water.
Let yeast rise to the top of the cup.
add to the milk mixture.
Add 2 eggs to this mixture and beat well.
Add flour 2 cups at a time.
Put last cup on a board and knead into the dough.
Knead about 5 minutes.
Grease bowl and then put in the dough.
Cover with plastic wrap or cloth.
Let rise in the refrigerator.
Will keep about 1 week.
Make out rolls as needed and let rise and bake in a 350 oven.
Bake for about 15-20 minutes, depends on your oven.
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:18 PM |
Buttermilk Rolls 1 Pkg. Yeast 1/4-cup warm water (110º) 1 1/2 cups Buttermilk, warmed to 110º 1/2-cup vegetable oil 3 TBSP sugar 1 tsp. Salt 1/2 tsp. Baking soda 4 1/2 cups flour Dissolve yeast in the water for 10 minutes. Beat in the buttermilk, oil, sugar, salt, soda and 2 cups flour until smooth. Stir in enough flour to make a soft dough. Turn out onto a floured board and knead for 6-8 minutes. Place in a large, greased bowl and turn to grease all sides of the dough. Cover and put in a warm place to rise for 1 1/2 hours. Punch dough down. Divide into 18 balls. Place on a greased baking sheet, cover and let rise until doubled in size. Bake at 400ºF for 15-20 minutes or until golden brown. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:19 PM |
Thanksgiving Bread - Lindah
1 1/2 c Flour
4 ts Baking powder
2 1/2 ts Salt
1 ts Sage
1 ts Thyme
1 1/2 c Cornmeal
1 1/2 c Chopped celery
1 1/2 c Chopped onion
1/4 c Chopped pimiento
3 Eggs, beaten
1 1/2 c Milk
1/3 c Melted margarine
Sift togehter the first 6 ingredients. Add celery, onion, and pimento. Stir in eggs, milk and margarine; stir only until blended. Pour into 10 inch skillet and bake for 40 minutes at 400 degrees. To store, wrap in foil and refrigerate. |
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:20 PM |
| Sweet Potato Biscuits...Yvonne 1 1/2 to 2 c. self-rising flour
1 tsp. Crisco, mix with flour
1 to 1 1/2 c. milk or water
2 med. size sweet potatoes (cooked) Mash sweet potatoes in mixing bowl. Add flour and Crisco. Mix well. Add milk or water to flour mixture. (Add flour as needed to prevent sticking.) roll out and cut into biscuits. Makes about 12 to 15 biscuits. Bake at 350 degrees for 10 to 15 minutes. Sweet Potato Biscuits 2...Yvonne 1 c. sifted bread flour
3 tsp. baking powder
3/4 tsp. salt
3 tbsp. butter
1 c. mashed sweet potatoes (cold)
Enough milk to make a soft dough Combine flour, salt, baking powder. Sift into bowl. Cut in butter, rubbing it with fingertips. Add sweet potatoes, then enough milk to make a soft dough. From two to four tablespoons. Knead dough lightly for 30 seconds. Pat into a sheet one half inch thick. Cut and bake on greased baking sheet 15 to 20 minutes at 450 degrees very hot oven. Makes about 16 small biscuits
Sweet Potato Biscuits 3...Yvonne
2 c. self-rising flour
1/3 c. shortening
1 tbsp. sugar
1 c. cooked sweet potatoes, mashed
3/4 c. buttermilk Sift flour. Cut or mix in shortening. Add sugar and sweet potatoes. Stir in milk. Use a little more flour if necessary to make a stiff dough. Toss dough on floured board or cloth and knead lightly. Roll out to 1/2-inch thickness. Cut with flour cutter or roll out with hands. Bake at 450 degrees until golden brown. Butter biscuits while warm and serve.
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Reply
| | | From: Genie· | Sent: 10/19/2008 8:21 PM |
HOLIDAY PINE NUT AND RAISIN BREAD -------Betty B. | 5 | cups white flour, sifted | | 2 | cups whole wheat flour, sifted | | 1/4 | cup sugar | | 2 | envelopes active dry yeast | | 1 | Tablespoon salt | | 1 3/4 | cups milk | | | 1/4 | cup butter | | 2 | eggs | | 1/3 | cup molasses | | 1 | cup raisins | | 1 | cup Fisher Chef's Naturals pine nuts | | Mix together flours. In a separate bowl, mix 2 cups of the mixed flours with sugar, salt and yeast. In a saucepan, heat milk and butter over low heat. When very warm, stir in flour-yeast mixture and beat at medium speed of mixer for 2 minutes. Add eggs, molasses and 1 cup of the flour mixture and beat for 2 minutes. Stir in raisins and pine nuts. Stir in enough remaining flour mix to make a soft dough. Turn out on lightly floured board, knead 8 minutes. Shape into ball and put into greased bowl, turning once to grease top. Cover, let rise 1 1/2 hours. Punch down, cover and let rest 10 minutes. Divide dough in half, roll out each half into 14 x 9-inch rectangle. Roll from short side, tuck ends under. Place seam side down in 9 x 5 x 3-inch pan. Cover, let rise 1 1/2 hours. Bake at 375° F for 40 minutes. Let the bread cool before serving.
Yields: 2 loaves
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:15 AM |
| Tricolor Bread Braid
2 packages active dry yeast
2 1/3 cups warm water (110 degrees)
2 tablespoons honey
1 tablespoon salt
4 tablespoons butter or margarine
5 cups all-purpose white flour
4 tablespoons dark molasses
2 tablespoons wheat germ
1 1/3 cups whole wheat flour
2 tablespoons cocoa
1½ teaspoons caraway seeds
1 1/3 cups rye flour
1 egg yolk beaten with 1 tablespoon water
In a large bowl, dissolve yeast in water. Stir in
honey, salt, butter and half of the white flour. Beat
on high speed for 4 minutes with an electric mixer.
Divide batter into thirds, placing it in three
separate bowls.
For whole wheat bread strand:
Add half the molasses to the dough in Bowl #1. Add
wheat germ and wheat flour. Turn dough onto a floured
board and knead until smooth, adding as much
all-purpose flour as needed to prevent sticking. Place
in a greased bowl and turn dough so that all sides of
the dough is greased. Set aside.
For the pumpernickel bread strand:
Stir remaining molasses into the dough in Bowl #2. Add
cocoa, caraway seeds and rye flour. Turn onto floured
board and knead until smooth, adding all-purpose flour
as needed. Place dough in separate, greased bowl. Turn
to grease all sides of the dough.
For white bread strand:
Stir remaining flour into dough in Bowl #3. Turn dough
onto floured board and knead until smooth. Place in
greased bowl. Turn to grease all sides of the dough.
Set aside.
Cover all three bowls with tea towels and set in a
warm, draft-free place to rise. Let dough rise until
doubled, about 1 hour. Punch down all three doughs and
divide each in half. Roll each ball into 15-inch-long
ropes. Braid a white with a wheat and a pumpernickel
and place on a greased 14�?by-17�?baking sheet. Repeat
with the remaining white, wheat and pumpernickel
ropes. Cover and let rise until doubled, about 1 hour.
Brush both loaves with egg yolk mixture. Bake in a 350
degree oven for about 35 minutes. Cool on racks.
Makes 2 loaves.
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Reply
| | | From: Genie· | Sent: 10/26/2008 3:11 AM |
| Basic Dinner Rolls
Try this wonderful recipe for dinner rolls from Pillsbury. Its delicious!
Serves: 32 rolls
Prep Time: 35 minutes
Cook Time: 20 minutes
5 3/4 cups to 6 3/4 cups PILLSBURY Best All-Purpose or Unbleached Flour
1/4 cup sugar
2 teaspoons salt
2 pkg. active dry yeast
1 cup water
1 cup milk
1/2 cup margarine or butter
1 egg
Melted margarine or butter, if desired.
1. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130 F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 1 1/4 to 1 3/4 cups flour until dough is smooth and elastic, 8 to 10 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 45 to 60 minutes.
3. Punch down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly grease two 13x9-inch pans. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
4. Heat oven to 400 F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted margarine. Serve warm or cool.
Tips:
To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes.
VARIATION: BOW KNOT ROLLS: Lightly grease cookie sheets. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9 inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on greased cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
Source Family Time
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