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Results 51 - 60 of 131 for basic roll
51. BASIC ROLL DOUGH
Dissolve yeast in 1 cup ... bulk. Punch down; roll out on floured board. Shape ... golden brown. Dough will keep for 4-5 days in the refrigerator.
Soften yeast cake in water. ... desired type of roll, cover and let rise ... Bun Variation: Use basic recipe above. Roll out dough ... degrees for 30 minutes.
Mix sugar, salt, scalded milk ... let rise again. Roll out dough and spread with ... rise again until double. Bake for 30 minutes at 350 degrees.
Sprinkle dry yeast into warm ... rise again. Then turn out on board and shape into coffee cake or dinner rolls. Let rise. Bake at 375 degrees.
55. BASIC ROLL DOUGH
Dissolve yeast in 1 cup ... bulk. Punch down; roll out on floured board. Shape ... covered, the dough will keep for 4 to 5 days in the refrigerator.
56. BASIC JELLY ROLL
Beat eggs until light; add ... Spread with jelly; roll up. Wrap in waxed paper; ... confectioners' sugar just before serving. Yield: 6 to 8 servings.
NOTE: Can be used for cinnamon rolls, pecan rolls, hot cross ... until double. Bake at 375 degrees, 12 to 15 minutes. Makes 2 to 3 dozen rolls.
58. BASIC ROLL DOUGH
Dissolve yeast in warm water in large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until ...
59. BASIC ROLL DOUGH
(Can be refrigerated up to ... and shape into rolls (cloverleaf, parker house, crescents). Let ... Note: Dough may be refrigerated at this point.
60. BASIC ROLLS
Mix yeast in warm water. ... double in bulk. Roll out, cut rolls on floured ... Bake at 400 degrees for 15 to 20 minutes or until evenly browned.
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