|Complete Confectionery Techniques|
|by Rowland Foote|
Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef.
Results 1 - 10 of 457 for hot rolls
Set aside 1 ... water. Place one hot dog at wide end of crescent roll, roll hot ... freezer and reheated. Place on pan and then tin foil, center rack of oven.
In large bowl ... mixture. Stir in hot tap water and ... longer sticky. Divide into 3 equal parts. Shape into loaf or rolls or place in greased muffin cups.
Cut a lengthwise slit in each hot dog; fill with ... of each triangle; roll toward the point. ... Bake at 375°F for 12 minutes or until golden brown.
Using solid shortening ... dissolve yeast from hot roll mix in warm ... plate. Serve warm. 1 (10") pull apart ring. High Altitude: Above 3500 Feet: No change.
Dissolve yeast in ... down. Shape into small rolls. Place in greased 9 x 13 inch baking pan. Bake at 375 degrees for 20-25 minutes or until golden brown.
Mix as directed and roll out. 3 c. ... spread mixture onto the rolled out dough. Let rise 30 minutes and bake at 375 degrees until golden brown (very good!)
Made as back ... not let rise. Roll out as for ... in amounts desired. Spread on rolled out dough. Roll up dough. Bake at 350 degrees for 30-45 minutes.
Soften yeast in ... Divide in half roll and cut into ... Brush with melted butter and roll up. let raise double. Bake at 400 degrees for 15 to 20 minutes.
Dissolve yeast in ... bulk. Punch down. Refrigerate at least 2 hours or overnight. Shape rolls. Let rise until light. Bake at 400-420 degrees until brown.
Dissolve yeast in ... rise. Punch down and it is ready to bake. You can spoon into muffin pans, or roll, or cut out. Bake at 375 degrees for 20 minutes.
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