Roll Recipes

Sandy White's Roll Recipe

2 tablespoons yeast (or 2 pkg) dissolved in 1/2 cup very warm water. Add to the yeast mixture 1/2 cup sugar.  Let sit for about 5-7 min and let the yeast "work"
Add to the yeast mixture:
2 eggs
1 1/2 cups warm milk
1/2 cup butter or canola oil
2 tea. Salt
Add about 6-61/2 cups flour.
If you have kitchen aid mix for about 10 min adding flour in small amounts until dough pulls away from bowl.
Cover bowl with towel and place in warm spot, let rise until double in size about 1 hr.  Form dough into rolls, usually get about 30-36 rolls.  Let double in size again, about 60 min. Bake in 350 degree oven until golden brown.  About 20 minutes.

Butterhorn Rolls
Mina Evans

1 package yeast
3 well beaten eggs
2 tsp salt
1/2 Cup sugar
3 TBS melted butter
1 Cup milk - scalded and cooled to lukewarm
4 cups flour

Dissolve yeast in 1/4 cup warm water.  Add 1 TBS of the sugar and stir until dissolved.  Beat eggs and add remaining sugar to them.  Add yeast mixture, stirring all the while with mixer.  Add milk to which the butter and salt have been added while scalding.  Add 2 cups of the flour and beat well.  Stir in remaining flour and pour onto well-floured board.  Knead lightly.  Just catch in edges of dough.  (I usually add a little more flour at this point, just so it isn't too sticky).  Put in buttered bowl and butter the top.  Let rise all night (or 6 to 8 hours)  Next, pour out onto lightly floured board.  Don't knead.  Divide into 3 equal parts.

One part at a time:
Roll into thin circle.
Spread with melted butter.  (No butter in the very center.  The points stick better without butter.  I usually moisten that area slightly to insure adhesion).  With a pizza cutter, cut into 10 or 12 pie shapes.  Roll each piece into crescent shaped roll, starting from long edge, of course.  Curve slightly and place on baking sheet.  Let rise 4 hours.  Bake at 325 until golden brown.  About 9 minutes,  don't overbake.

Best-Ever Cinnamon Rolls

2 pkg yeast
1/2 Cup warm water
1 TBS sugar
1 Cup Warm Milk
2 Eggs, beaten
1/4 Cup sugar
1 1/2 tsp salt
1/2 Cup oil
4-5 Cups flour
Filing
1 Cup brown sugar
1/2 Cup sugar
1 Stick butter melted
Pecans, cinnamon
Icing
1 box powdered sugar
1/2 Cup cream

Mix yeast packages with warm water and 1 TBS sugar; set aside.  In separate bowl, mix warm milk, eggs, sugar, salt and oil.  Now add yeast mixture, which should be foamy; mix well.  Add flour; knead well.  Cover and let rise for 30 minutes, or until double in bulk.  Roll dough out on floured surface.  Spread the following mixture onto the dough; brown sugar, sugar, butter, pecans and cinnamon.  Adjust amounts to suit taste.  Roll up dough and slice.  Place rolls on greased cookie sheet and let rise for 30 minutes more.  Bake for 10 to 12 minutes in 400 degree oven.  When cool, frost with mixture of powdered sugar and cream.  You may want to use more or  less cream; add a little at a time until you have the consistency you prefer.

Orange Rolls

2 packages dry yeast
1/4 Cup warm water
3 eggs, well beaten
4 1/2 Cups flour
1 Cup warm water
1/2 Cup shortening
1/2 Cup sugar
2 tsp salt
butter

Soften yeast in 1/4 cup warm water.  Let stand 10 minutes. Combine dissolved yeast, eggs, 2 1/2 Cups flour, 1 Cup warm water, shortening, sugar and salt in a large bowl.  Beat until smooth.  Add remaining flour to make a soft dough.  Cover, let rise until double in bulk.  Divide dough in half.  Roll each half into a 1/2" thick rectangle.  Spread with a mixture of 1/3 cup butter, melted, 1/2 Cup sugar and the rind of 1 orange grated.  Roll up jelly-roll style.  Cut in 1" slices.  Place in greased muffin tins, cut side down.  Cover, Let rise 3 hours.  Bake in 400 degree oven for 12 to 15 minutes.  Yield:  2 1/2 dozen rolls.  Frost with powdered sugar icing while warm (I use powdered sugar and orange juice - IT IS THE BEST!!!)

Pecan Sticky Buns

Dough
1 1/2 Cups warm milk
2 Packages active dry yeast
1/3 Cup granulated Sugar
5 1/4 Cups all-purpose flour, plus additional for dusting
2 tsp salt
2 Large eggs at room temperature
1/2 Stick unsalted butter, softened

Filling
2/3 Cup packed brown sugar
2/3 Cup chopped pecans
1 tsp ground cinnamon
1/2 Stick unsalted butter, softened

Syrup
1 Stick unsalted butter, cut into pieces
1/2 Cup packed brown sugar
1/2 Cup granulated sugar
2 TBS light corn syrup
1/4 Cup heavy cream

Dough - stir together 1/2 Cup warm milk, yeast and pinch of sugar in a small bowl until yeast is dissolved.  Let stand until foamy, about 5 minutes.  Put flour, remaining sugar, and salt in mixer bowl and mix with dough hook at low speed until combined.  Whisk together remaining 1 Cup milk and eggs in a small bowl, then add to dry ingredients, along with yeast mixture, and mix at medium speed until a very soft dough forms, about 2 minutes.  Add butter and continue beating until dough is smooth and elastic, about 4 minutes (dough will be very sticky).

Rinse a large bowl with hot water, then put dough in wet bowl and cover tightly with plastic wrap.  Let dough rise in a warm draft-free place until doubled in bulk about 1 1/4 hours.

Prepare the Filling - Stir together all ingredients except butter in a small bowl.

Make the Syrup - Butter muffin cups.  Combine butter, sugars, corn syrup and heavy cream in a 1-quart saucepan and heat over low heat, stirring until butter is melted.  Bring to a simmer and simmer, stirring for 2 minutes. Spoon 2 TBS warm syrup into each muffin cup.

Fill and form the buns - Turn dough out onto a well floured surface and dust with flour.  Roll out into a 16 by 12 rectangle with a floured rolling pin.  Turn dough if necessary so long side is nearest you.  Brush off excess flour, then spread evenly with softened butter. Sprinkle filling evenly over dough.  Beginning with long side near you, roll up dough to form a 16-in-long log and press seam to seal.

Cut log crosswise into 12 rounds.  Arrange buns cut side up in muffin cups.  Cover with oiled plastic wrap and let rise in a warm draft-free place until doubled in bulk about 1 hour.

Put a rack in middle of oven and preheat oven to 350.  Bake buns until puffed and golden 30 to 35 minutes.  Cool in pan on a rack for 10 minutes, then invert buns onto rack and cool slightly.
Serve warm.

Bread Sticks

1 1/2 Cups warm water
1 TBS honey
1 TBS yeast
1/2 tsp salt
1/2 tsp seasoning salt
3 3 1/2 Cups flour

Mix above ingredients and press into a greased 9 x 13 pan.  Pour melted butter and 1/4 cup of real Parmesan cheese.  Slice in ton inch strips.  Let raise 1 hour.  Bake at 400 degrees for 12 to 15 minutes.

Dinner Rolls - from Megan Finlay's presentation at Women's Conference!!

Ingredients:

1/2 Cup (1 cube) butter

1 1/2 Cups milk (whatever you have is fine, I use skim)

1/2 Cup sugar

1/2 Cup Water

2 eggs

5 1/2 Cups flour (divided)

2 Tablespoons Saf instant yeast

2 teaspoons salt

Instructions:

Combine butter and milk in a liquid measuring cup. Heat in microwave until warm – about 3 minutes. Transfer this liquid mixture into your mixer bowl (use a mixer with a bread hook). Add sugar, water, eggs and half of the flour. Mix well. Add yeast and salt, continue mixing. Add remaining flour. This dough is very sticky. You may want to add another 1/4 to 1/2 cup flour, but try not to add much. When mixed in, turn mixer to high speed and let knead for 11 minutes. Let dough rise in mixer for about 10 minutes, until puffy. Preheat oven to 375. Turn dough out onto floured surface (I divide the dough into 2 balls). At this point you can roll the dough out or shape into rolls (I usually make ones shaped like crescent rolls) .  After preparing the rolls, let rise for about 10 minutes before baking. Bake them at 375 for 14 minutes or until golden.

Note:

These rolls are quicker than some, but if you're not confident with your yeast you may want to proof it in the water (warm but not hot) and sugar first instead of adding in the middle of the recipe.

Wheat Bread

1 Cup hot water
1 Cup  brown sugar
6 TBS shortening
1 Cup warm water
2 TBS honey
2 TBS yeast
3 Cups warm water
4 tsp salt
6 Cups white flour
6 Cups whole wheat flour

Combine first three ingredients - stir and let sit until dissolved.   Combine next three ingredients, let rise for 5 minutes.  Combine the two mixtures.  Add warm water, salt and white flour.  Beat vigorously to make a sponge.  Mix in whole wheat flour.  Knead, adding more white flour as needed.  Let rise until double in bulk.  Punch down.  Form into loaves and let rise until double in bulk.  Bake at 375 for 45 minutes.  Makes 6 loaves.