Heavenly Rolls Recipe Recipe 465

Steps:

• In a bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.

Steps:

• Add all ingredients to bread machine according to your manufacturer's directions.
• Set for dough cycle.
• When cycle is complete, remove dough and shape as desired.
• Place on lightly greased baking sheet and cover with plastic wrap.
• Let rise until doubled (this step is important - don't rush it).
• Bake at 375° for 12 to 15 minutes or until golden brown.
• To keep them soft, brush with melted butter immediately after removing from oven.

Steps:

• 1. If using frozen bread dough, thaw according to package directions. Cut each loaf into 12 pieces. If using your own dough recipe, divide into 24 pieces. Lightly butter (2) 9x13 baking dishes. with lightly floured hands, roll dough into "rope" shape, then coil into "snail" shape roll and place in the prepared baking pan. Repeat with each piece of dough, placing 12 rolls into each pan. Cover with plastic wrap that has been sprayed with nonstick pan coating spray. Let rise in a warm place until rolls have doubled in size.
• 2. While the rolls are raising, prepare the honey batter. In a glass or stainless steel bowl that is completely clean and residue free, beat egg whites until stiff peaks form. Gradually add powdered sugar until all is incorporated. Blend in the softened butter until well combined, then blend in the honey. Preheat oven to 325 degrees, and space the racks evenly.
• 3. When the rolls have fully risen, place a very generous dollop of batter on every roll, making sure that each one is covered well. Place the pands in the preheated oven and bake for 45 - 50 minutes until the tops are golden brown and the rolls are cooked through. Allow the rolls to cool slightly and serve warm. When serving use a good spatula that will go all the way under the roll and the gooey honey goodness that is underneath.

Steps:

• Instructions Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly. In a large bowl mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon. Add 1 cups of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about ⅜" thick. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down). Cover dough with a tea towel and let rise for a few hours until it doubles in size. Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer). Brushed with melted butter right while warm. ENJOY!

Steps:

• 1. In a large bowl, mix dry ingredients. Stir in water with a spoon until a ragged mass forms and all lose flour is incorporated but don't worry too much about lumps -- similar to mixing biscuit dough. Cover with a damp tea towel and let sit at room temperature for 45 minutes.
• 2. On a lightly oiled surface, do one stretch-and-fold, working in or discarding any remaining dry lumps of flour, return to bowl, cover and let sit 45 minutes.
• 3. STRETCH-AND-FOLD INSTRUCTIONS: lightly oil a flat surface about 12" x 18" in area. Flop the dough out of the bowl and onto the oiled surface. Use your hands to stretch or gently press the dough into a rectangle. Fold the rectangle of dough in thirds as you would a piece of 8 1/2" x 11" paper to put in a business envelope. Then fold in thirds again the other way. Flop the resulting roll of dough back into the bowl. With each successive stretch-and-fold, the dough with develop more gluten and be harder to stretch.
• 4. Do a second stretch-and-fold, return to bowl, cover and let sit 45 minutes.
• 5. Do a third stretch-and-fold, oil the bowl and return the dough to it, cover and let sit 45 minutes.
• 6. Divide into 12 equal pieces. (The scale can again be useful here.) Gently shape into balls and place on parchment paper lined baking sheets for eventual baking. Let rest another 20 minutes.
• 7. Preheat the oven to 375F and make the egg wash by whisking the egg and 1 teaspoon of water together.
• 8. Paint the rolls with an egg wash and optionally, sprinkle with poppy seeds, sesame seeds or other garnish. Wait 2 minutes and repeat egg wash and poppy seeds. Optionally, score a cross in the top with a very sharp knife for decoration.
• 9. Bake for 35 minutes or until they are golden and the interior temperature is 200F. Flip upside down or place on a rack to cool thoroughly before eating.

Steps:

• Stir and dissolve yeast in 1/4 cup of warm water. Let it stand for 10 minutes. Combine the dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in a mixer bowl. Beat until smooth at medium speed for 2 minutes, scraping the sides of the bowl.
• With a wooden spoon, stir in the remaining flour to make a soft dough. It will be sticky. Cover and let rise until double in bulk, about an hour. Punch down and refrigerate overnight. (If you are using a KitchenAid mixer, do all the mixing with it and forget the wooden spoon).
• Three hours before baking, divide dough in half,and then roll each half into a 1/2 inch thick rectangle. Spread with butter. Starting with long side, roll up jelly-roll style. Cut in 1 inch slices. Place cut side down in greased muffin-pan cups.
• Cover and let rise about 3 hours until doubled. Bake at 400°f for 12-15 minutes.
• OR: Divide the dough in half as directed, but roll into a circle. Cut 12 pie shaped wedges with a pizza cutter, and then roll up like a crescent roll. I usually butter these also, and sometimes add fresh parmesan cheese before rolling. These make large rolls, so if you smaller ones divide the dough into three pieces, and end up with 36.