Recipes: Breads & Rolls
Homemade Rolls
1/4 C. Sugar
1/4 C. Oil
1 pkg. yeast
1 C. warm water
2 1/2 C. self-rising flour
1/2 cup unbleached all-purpose flour
Dissolve yeast in water. Add sugar and oil. Add flour. Roll into balls and press down. Place in 13x9" pan. Rise 1 hour. Then refrigerate overnight (wrap Saran Wrap over top). Let rise 1 hour before baking. Bake at 425° until brown.
Surprise Biscuits
2 C. self-rising flour
1 tsp. sugar
1 C. whipping cream
2 T. raspberry, strawberry, or apricot preserves
Combine first 3 ingredients, mix well (dough will be stiff). Turn out onto floured surface. Knead 10 to 12 times. Roll dough to 1/2" thickness. Cut with 2 1/2" biscuit cutter. Make 6 slits through dough around edge of each biscuit to 1/4" of center. Place on lightly greased baking sheet. Press down center of each biscuit, making a dent with thumb. Spoon 1/2 teaspoon preserves into each center. Bake at 450° for 10 minutes or until lightly browned. Makes 1 dozen.
Caramel Pecan Rolls
2 C. SMITH'S 2%Milk
1/2 C. sugar
1/2 C. margarine or butter
1/3 C. cornmeal
2 tsp. salt
2 (.25 ounce) packages of active dry yeast
7 to 7 1/2 C. flour
2 (.25 ounce) packages of active dry yeast
1/2 C. water
2 eggs
In saucepan, combine the first 6 ingredients, bring to a boil, stirring frequently. Set aside to cool. In a mixing bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture, beat on low until smooth. Add eggs and 1 cup flour, mix for 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured board, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
TOPPING:
2 C. brown sugar
1/2 C. margarine or butter
1/2 C. SMITH'S milk
1/2 to 1 C. chopped pecans
Combine the first 3 ingredients in a saucepan; bring to a boil stirring occasionally. Pour into 2 13" x 9" baking pans. Sprinkle with pecans, set aside.
FILLING:
1/4 C. softened butter or margarine
1/2 C. sugar
2 tsp. cinnamon
Punch dough down, divide in half. Roll each into a 12" x 15" rectangle; spread with margarine. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from 1 long side, pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices into each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375° for 20 to 30 minutes or until golden brown. Let cool 1 minute. Invert onto a serving platter.