|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
1 - 10 of 1,790 for bread rolls
In a saucepan, ... recipe for sweet rolls, crescents, clover ... for 15-20 minutes (more or less, depending on size of rolls) in a preheated 350°F oven.
I developed this ... I made plain bread dough using a ... If you're making rolls, change them ... 20 minutes; larger rolls will bake for the longer time.
To scald the ... into 4 pieces. Roll each piece out ... will cause the rolls to need a ... until the rolls are light and golden. Makes about 32 small rolls.
Soften yeast in ... minutes. Form into rolls of any desired ... rolls. Variations: Whole Wheat Rolls - use half white bread flour and half whole wheat flour.
Dissolve yeast in warm water; set aside for 5 minutes. In a bowl, add 2 cups of flour plus remaining ingredients; beat 4 minutes. Add as much of the ...
Melt butter and allow to cool for 10 minutes. Boil and mash potatoes (do not season or add butter/milk) and allow to cool for 10 minutes or until ...
Dissolve yeast in ... in half and roll each half into ... if desired. Cover rolls with a damp ... rolls are light golden (about 15 minutes or until done).
These rolls are similar to ... about 45 minutes. Bake in a preheated 375°F (160°C) oven for about 20 minutes or until golden brown. Makes about 15 rolls.
Cut each baked cinnamon roll into 6 pieces ... evenly over cinnamon rolls. Sprinkle with ... browning. Drizzle with cream cheese frosting while warm. -N-Serv
Cut each baked cinnamon roll into 6 pieces ... evenly over cinnamon rolls. Sprinkle with ... over browning. Drizzle with cream cheese frosting while warm.
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