Find Recipes Instantly! (Type the Recipe name or any Ingredient) Basic Sweet Dough 1 cup milk 8 cups sifted all-purpose flour 1 1/4 cups cold water 2 (0.6 ounce) cakes compressed fresh yeast 2 teaspoons salt 1/2 cup white sugar 4 tablespoons shortening 2 eggs 2 tablespoons melted shortening Directions 1 Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well. 2 Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears. 3 With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature for 2 hours. Do not set bowl on radiator or in hot place. Keep away from draughts. Allow dough to rise until doubled in bulk. 4 Punch down dough. Use dough for any sweet bread recipe. Makes 4 dozen rolls or 4 fancy breads Best Ever Rolls 2 cups water 1 cup butter 1 cup white sugar 2 eggs 1/2 cup water 1 teaspoon white sugar 3 (.25 ounce) packages active dry yeast 1 teaspoon salt 7 1/2 cups self-rising flour Directions 1 In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes. 2 In another bowl, mix 1 cup sugar and eggs. 3 In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this. 4 Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered. 5 When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle. 6 Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size. 7 Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven. Makes 24 big rolls (approximately) Blue Ribbon Overnight Rolls 1 (.25 ounce) package active dry yeast 1 cup warm milk 1/2 cup white sugar 2 eggs, beaten 1/2 cup butter, melted 1 teaspoon salt 4 cups all-purpose flour Directions 1 In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes. 2 Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight. 3 In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake. 4 Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Makes 2 dozen Bread Machine Rolls 3 cups bread flour 3 tablespoons white sugar 1 teaspoon salt 1/4 cup dry milk powder 1 cup warm water (110 degrees F) 2 tablespoons butter, softened 1 (.25 ounce) package active dry yeast 1 egg white (for egg wash) 2 tablespoons water Directions 1 Place all of the ingredients (except the egg white and cold water) in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle, press Start. 2 Remove risen dough from the machine, deflate and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 3 In a small mixing bowl, lightly beat the egg white with the water; lightly brush the risen rolls with this mixture. Bake in a 350 degree F (175 degrees C) for 15 minutes or until the rolls are golden brown. Makes 12 rolls Brotchen Rolls 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups bread flour 1 tablespoon vegetable oil 1/2 cup bread flour 1 egg white 1 tablespoon water Directions 1 In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy. 2 Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 3 Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy. 4 Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown. Makes 12 rolls Butter Crescents 1 (.25 ounce) package active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 1/2 cup milk 1/2 cup butter, softened 1/3 cup white sugar 1/2 teaspoon salt 1 egg 3 1/2 cups all-purpose flour 1 egg, beaten Directions 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter, sugar and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 2 In a large bowl, combine milk and yeast mixtures. Stir in egg. Beat in flour 1 cup at a time until dough pulls together. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Cover and let rest 10 minutes. 4 Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents and place point side down on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 5 Brush rolls with beaten egg and bake in preheated oven until golden brown, about 15 minutes. Makes 12 rolls Butterhorn Rolls 1 cup shortening 1 cup milk 1/2 cup warm water (110 degrees F/45 degrees C) 1 1/2 teaspoons active dry yeast 1 teaspoon white sugar 2 eggs 1/2 cup white sugar 2 teaspoons salt 4 1/2 cups all-purpose flour 1 teaspoon baking powder 3 tablespoons butter, softened Directions 1 Melt and cool the shortening and milk. Dissolve the yeast and 1 teaspoon of the sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. Combine the milk mixture, yeast mixture and egg mixture. 2 Sift the flour and baking powder together and add to the wet mixture. Stir until combined then cover and refrigerate overnight. 3 Divide dough into fourths and roll out on a floured surface. Spread top surface of the rolled out dough with the soft butter. Cut triangles (pie piece shaped) pieces and roll up from larger to small end. Place rolls on a baking sheet and allow to rolls to rise for 3 to 4 hours. 4 Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 5 to 8 minutes. Makes 32 rolls Cheddar Bay Biscuits 4 cups baking mix 3 ounces shredded Cheddar cheese 1 1/3 cups water 1/2 cup melted butter 1 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon dried parsley Directions 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. 2 In a mixing bowl combine the baking mix, cheddar cheese, and water. Mix until dough is firm. 3 Using a small scoop place dough on the prepared pan. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. 4 Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven. Makes 20 biscuits Cornish Splits 1 teaspoon active dry yeast 1 1/4 cups lukewarm milk 1 tablespoon white sugar 3 cups unbleached all-purpose flour 1/4 teaspoon salt 2 tablespoons butter, melted and cooled Directions 1 In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter. 2 Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes. 3 Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C). 4 Bake for 15-20 minutes until browned and puffed. Split open and serve warm. Makes 9 rolls Potato Rosemary Rolls 1 1/8 cups warm water 2 tablespoons olive oil 2 tablespoons nonfat dry milk powder 1/2 cup dry potato flakes 1 tablespoon white sugar 1 teaspoon dried rosemary, crushed 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons bread machine yeast 1 tablespoon cornmeal 1 egg, beaten 2 teaspoons kosher salt Directions 1 Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and Start. 2 Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. 3 Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes. Makes 12 rolls