|by Marilyn Mets|
Four fat dough sticks and illustrated, easy-to-follow instructions allow young children to roll, mold, press, and imprint numerous amusing and dec...
Results 1 - 10 of 109 for basic roll dough
In large mix ... a moderately stiff dough. Knead on ... rest 10 minutes. Roll each half of basic sweet roll dough ... Ices 2 loaves or one batch of rolls.
Dissolve yeast in ... make a soft dough. Place dough ... Bake at 350 degrees for 25 to 30 minutes or until bread sounds hollow when tapped. Yield: 1 loaf.
Dissolve yeast in ... refrigerator. Refrigerate for 2 hours or overnight. Shape into dinner or sweet rolls. Let rise 1 ... 10-12 minutes at 400 degrees.
Soften yeast in ... to form soft dough, beating well. ... rise until double, 30-45 minutes. Bake on greased baking sheet at 400 degrees for 12-15 minutes.
Water should be ... or refrigerated immediately. Dough should be used within 3 ... dough can be used for cinnamon rolls, dinner rolls or holiday breads.
Scald milk. Add ... cups flour. Put dough on floured board ... double in bulk. Roll in two rectangles. ... for tea rings, caramel rolls and coffee cake.
Bring milk to ... make a stiff dough. Let rise ... Knead and shape into coffee cake or rolls. Let rise. Bake in moderate 350 degree oven until golden brown.
Mix boiling water, ... rise 1-1 1/2 hours. For Cinnamon Rolls: Work down; roll out thin. Sprinkle with sugar, cinnamon, melted butter and nuts if desired.
Dissolve yeast in ... to make soft dough. Turn out ... bulk. Punch down; roll out on floured ... golden brown. Dough will keep for 4-5 days in refrigerator.
Warm in pan ... and knead until dough is smooth and ... into biscuits or cinnamon rolls. Bake either 15 to 20 minutes in 375 degree oven. Can be doubled.
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