Archive for the ‘Yeast Rolls’ Category

Applewood Fried Biscuits

Source: The Apple Barn and Cider Mill – Sevierville, Tennessee

1 quart milk
1/4 cup granulated sugar
2 2/3 packages dry yeast
1/2 cup shortening
3 teaspoons salt
7 to 9 cups flour

Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and let drop into hot fat.

This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don’t let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If the fat should be too hot, the biscuits will sag in the center.

Refrigerator Rolls

2 cups boiling water
1/2 cup granulated sugar plus 1 teaspoon
1 tablespoon salt
1/4 cup shortening
2 cakes yeast
8 cups sifted all-purpose flour, divided
2 eggs, beaten

Mix boiling water, 1/2 cup sugar, salt and shortening together; cool until lukewarm.

Dissolve yeast in lukewarm water; add 1 teaspoon sugar and stir in 4 cups of flour; beat well. Add remaining flour, one cup at a time, beating well after each addition. Mix thoroughly to a smooth dough; knead slightly. Place in a large greased bowl; grease top of dough; cover and store in refrigerator until ready to use.

Remove as much as needed and shape as desired. Let rise in a warm place until double in bulk. Bake at 425 degrees F for 20 to 25 minutes.

Jalapeno Breadsticks

1 tablespoon unsalted butter
1/2 medium onion, chopped medium fine
Cornmeal
2 teaspoons active dry yeast
1/4 cup warm water
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons salt
6 jalapeno chiles, seeded and chopped
1 cup buttermilk
3 1/2 cups bread flour

Saut? onion in butter over medium heat until lightly browned. Remove from heat and set aside.

Lightly grease three large baking sheets and sprinkle them with cornmeal.

Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, saut?ed onion, buttermilk and 2 cups of the flour. Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1 1/2 to 2 hours.

Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8-inch square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400 degree F oven for 10 to 12 minutes, or until golden brown.

Chelsea Buns

1 cup milk
1/3 cup granulated sugar
2 teaspoons salt
1/2 cup shortening
1/2 cup water
1 teaspoon granulated sugar
1/2 cup lukewarm water
1 envelope active dry yeast
5 cups flour
3/4 cup lightly packed brown sugar
3 tablespoons butter
3 tablespoons hot water
3/4 cup red and green maraschino cherries
1 cup seedless raisins
1/2 cup pecan halves or chopped walnuts
1/2 cup soft butter
3/4 cup lightly packed brown sugar
1 tablespoon cinnamon

Scald the milk. Pour it into a large bowl and the1/3 cup of sugar, salt, shortening and the first 1/2 cup water. Stir until the shortening melts. Cool to lukewarm.

Meanwhile, dissolve the 1 teaspoon sugar in the lukewarm water. Sprinkle the yeast over the water and let sit for 10 minutes, then stir briskly and add to the milk mixture. Beat in 2 1/2 cups of the flour. Then gradually add enough of the remaining flour to make a soft dough. Turn the dough onto a floured board and knead for 10 minutes, or until the dough is smooth and elastic. Shape into a ball.

Grease a bowl and place the dough in it, rolling the ball to grease the entire surface.  Cover with a greased wax paper and a damp cloth and let rise in a warm place for about 1 1/2 hours, or until doubled in bulk.

Punch down the dough, knead two or three times and let rest for 10 minutes on a board.

Meanwhile, prepare a syrup for the buns. Put the first 3/4 cup brown sugar, 3 tablespoons butter and 3 tablespoons hot water in a pan. Stir over medium heat until the butter melts, then boil for 2 minutes. Immediately pour into two greased 10-inch round pans.

Drain the cherries thoroughly and cut them into halves. Divide the cherries, raisins and pecans between the two pans, sprinkling them evenly over the bottoms. Roll the dough into a 14 x 9-inch rectangle. Spread with the soft butter. Sprinkle with the last 3/4 cup brown sugar and the cinnamon. Roll up from the long side into a tight roll. Cut into 16 even pieces and place the pieces, cut side down, in the prepared pans. Grease the tops, cover with greased wax paper and a damp cloth and let rise in a warm place for about 45 minutes, or until double in bulk.

Preheat the oven to 375 degrees F. Bake the buns for 25 minutes, or until golden brown. Place strips of wax paper under a rack. As soon as the buns come out of the oven, turn the pans upside down on rack. Allow the syrup to run over the buns and remove the pans.

Yields 16 buns.

Caramel Pecan Sticky Rolls

Rolls
1 package yeast
1/4 cup warm water
1/2 cup milk
1/2 cup unsalted butter, divided
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
2 1/4 to 2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 cup dark brown sugar

Sprinkle the yeast over the warm water in a small bowl, and let it dissolve.

Heat the milk and 1/4 cup of the butter together in a small saucepan until the butter is melted. Pour the milk and butter into a large mixing bowl, and stir in the sugar, salt and vanilla extract. Let the mixture cool to lukewarm, and add the yeast. Beat in the eggs. Gradually mix in the flour, adding only as much as is needed to make a smooth dough. Turn the dough out onto a floured surface, and knead until it is satiny.

Rinse and dry the bowl, and coat it lightly with oil. Place the dough back in the bowl, and turn it over so that it is covered with a film of oil. Cover the bowl with a towel, and set the bowl aside in a warm place until the dough rises to double its original size, about 1 1/2 hours. While the dough is rising, butter a 12 x 9-inch baking pan. Prepare the Topping.

Knead the risen dough lightly, and roll it out into a rectangle about 10 x 12 inches.

Melt the final 1/4 cup of butter, and spread it on the dough. Sprinkle with the cinnamon and brown sugar. Roll up the dough carefully from one of the rectangle’s longer sides. Cut the roll into slices about 1 inch thick. Arrange the slices over the topping in the baking pan. Cover the pan loosely, and let the dough rise until it is doubled in size again.

Bake the rolls 30 minutes or until they are golden brown. Run a knife around the inside edge of the pan and invert the rolls onto a plate or tray. Serve the rolls immediately, or let them cool and reheat them, covered, the following morning.

Topping
1 cup dark brown sugar
1/2 cup pecan pieces, toasted
1/4 cup unsalted butter, cut into several pieces
6 tablespoons corn syrup

Scatter the brown sugar, pecans, and butter bits in the dish, and drizzle with the corn syrup. Place the pan in the oven, and set the oven to 350 degrees F.

Heat the pan for a few minutes, until the butter has melted and the syrup is runny. Remove the pan from the oven, but leave the oven on. Stir the mixture if it has melted unevenly. Set the pan aside.