Crawford Bakery Rolls Recipes

Steps:

• Heat the milk and margarine until melted (but not too hot).
• In a large bowl mix eggs, 1 1/4°C sugar and salt. Add milk mixture and 7°C flour and mix with hands.
• Put yeast, warm water and sugar into a bowl and set aside to proof.
• When thick and bubbly mix until smooth and add to the mixture. Add remaining 7°C flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour).
• Grease the top with margarine, turn over and grease again.
• Cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry).
• Punch down the dough and divide into quarters, halves or use all of the dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough.
• Roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise until doubled (about 1 hour).
• Bake in the center of a preheated 350°F oven for about 20 minutes or until golden brown (if you like, a pan of water can be placed on the bottom rack of the oven).
• If using a quarter of the dough at a time (this makes 1 dozen) the remaining quarters may be put into floured Ziploc bags to be refrigerated for 2 days or to freeze for 1 month.
• Thaw the frozen dough over night in the refrigerator before using.
• The dough does not have to be at room
• Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or Danish rolls.temperature to roll out.

Steps:

• Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

Steps:

• In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
• Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.