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ROLLS FOR A CROWD - BASIC DOUGH 
2 c. scalded milk
2 sticks soft butter
3 tbsp. yeast (1 tbsp. = 1 pkg.)
1 c. warm water
3/4 tbsp. salt
1 c. sugar
6 eggs, beaten
1 tsp. sugar
Approximately 10 c. flour

Add milk to sugar and butter. Beat eggs. Add yeast and 1 teaspoon sugar to warm water. When butter and sugar are dissolved, add egg and dissolved yeast. Fill sifter with flour and salt. Beat enough flour into milk mixture until firm enough to knead. Knead enough flour in to make a smooth soft dough. Put dough into greased bowl. Let rise until double in bulk. Shape and let rise again. Bake at 350 degrees until golden brown.

DANISH ROLLS:

Divide basic dough into 6 equal parts. Roll into rectangle shape. Spread 1 cup raisin filling (recipe follows) on dough. Roll dough as for jelly roll. Form into circle on oiled pan. With scissors, cut dough every 1 1/2 inch. Cutting 3/4 way through, turn pieces on side. Brush entire top with slightly beaten whole egg. Then decorate with sliced almonds. Dribble icing over top after baked and cooled.

This recipe is very versatile. It can be shaped into hamburger buns, wiener buns, sweet rolls or Parkerhouse rolls.

RAISIN FILLING:

1 c. raisins
1 1/2 c. water
1 tbsp. vinegar
1/4 tsp. salt
1/2 c. sugar

Cook together 10 minutes. Cool before using.

Mix together 1/4 cup water and 2 tablespoons cornstarch. Add to raisin mixture to thicken. Remove from heat, add 1 tablespoon butter, 1/2 cup pecans, 1 teaspoon lemon flavoring, 1 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.

Powdered sugar and water blended until smooth and of spreading consistency may be used for icing rolls.

ONION CHEESE ROLLS:

Use long finger-shaped pieces of basic dough. Tie into a knot, tuck one end in top, other in bottom. Place on oiled pan. Brush with beaten egg. Top with chopped onion and/or shredded cheese. For plain roll, top with beaten egg and sesame or poppy seed. For sandwiches or hamburgers.

ORANGE CRESCENT ROLLS:

Shape basic dough into triangles. Spread with melted butter, then sprinkle with cinnamon and grated orange peel. Roll into crescent shape. Brush with beaten egg. Bake and ice.

ORANGE ICING:

Powdered sugar
1/2 tsp. orange flavoring
Canned milk
1 tsp. vanilla
Grated orange peel

Make thin icing and ice rolls when cooled. This dough can also be shaped and frozen before last raising.
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