| *Breads & Rolls* |
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| *Tea Bread* {Even for the Diabetic} 2/3 C. milk 1 cake compressed yeast 1 egg 1 tbsp. sugar 1/2 tsp. salt 2 C. flour 5 tbsp. butter 1 beaten egg poppy seeds Heat the milk to lukewarm. Dissolve the yeast in the milk. Add the egg, sugar, salt, and flour and knead well. Let stand and rise in warm place for about 20 minutes. Preheat oven to 400*. Punch down the dough and knead again. Roll it out into a rectangle about 10 x 16 inches. Cut the butter into small pieces and lay them out over half the dough. Fold the other half over the buttered half. Roll the dough and fold it together into 3 layers. Repeat 4 to 5 more times. Finally, roll out the dough so that it is about 12 x 30 inches. Fold it lengthwise into 3 layers. Cut the dough into 2-inch wide pieces and let it rise on a baking sheet for 15 minutes. Brush with an egg and sprinkle with poppy seeds. Bake for 15 minutes. Makes 16 small buns. Serving size: 1 bun Exchanges: 1 starch/bread 1-fat Calories: 125 |
| *Rolls - Caramel Pecan* 1 C. pecan halves 2/3 C. brown sugar (packed) 1/2 C. light or dark corn syrup 1/4 C. margarine, (melted) 4 C. Bisquick baking mix 1 C. milk 2 tbsp. margarine, (softened) 1/2 C. brown sugar 1 tbsp. ground cinnamon Mix pecans, brown sugar, corn syrup and 1/4 cup margarine in rectangular pan, 13 x 9 x 2-inches, spread to cover bottom of pan. Set aside. Stir baking mix and milk until dough forms, beat 20 strokes. Turn unto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll dough into rectangle, 15 x 9-inches spread with 2 tbsp. margarine. Mic 1/2 cup brown sugar and the cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Cut into 12 (1 1/4-inch) slices. Arrange cut sides down over mixture in pan. Bake in a 400* preheated oven until golden brown, about 30 minutes. Immediately invert on heatproof serving plate. Let stand 10 minutes; carefully separate rolls. Serve warm. Makes 12 rolls. |
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