Preparation / Directions:
After the dough is ready (1 hour and 40 minutes) take it and a place on a
lightly floured surface, roll or pat into a 12x9 rectangle.
Melt 1/3 cup of butter. Spread butter over the flattened dough and then
sprinkle evenly the sugar and cinnamon mixture over the dough. Starting
with the short side roll up the dough pinch edge to seal. Cut into 12
slices and place in a 13x9 inch pan. Cover and let rise in a warm place
until double in volumn (about 45 min) Bake at 375, for 20-25 minutes until
light golden brown color.
If you want to be fancy you can cut into 9 slices and place in a 9 inch
round cake pan. With one in the middle and the rest around the edges.
Looks real fancy.
If you want to make Sticky buns.
1/2 cup brown sugar
1/2 cup chopped nuts
1/4 cup Melted butter
2 tab corn syrup.
Take the above and put into the pan before the cinnamon rolls.
Hot Cross Buns (Bread Machine)
1 pkg Active dry yeast
3 cups Bread flour
1/4 cup Sugar
¾ tsp Salt
1/2 cup warm milk
1/2 cup warm water
2 heaping Tab of lard or butter
1 Egg yolk (reserve the white)
1 Tab Cinnamon
1 tsp Nutmeg
1 cup Raisins and some candied fruit.
1 tsp Baking Powder
Select Manual or dough setting and press go. Add the fruit about 10 or 15
minutes later or it will disappear.
When the dough is ready. Pat out into a 12x9 rectangle and then break off
into 12 peices the size of a small orange. You should have 12 little
balls, place into the greased 13x9 pan cover and let rise in a warm place
until double in volumn (about 45 min)
Take the reserved egg white and add 1 tea of water and mix well. Brush the
rolls and put into the oven and bake at 375, for 20-25 minutes until light
golden brown color.
Take whats left of the egg white/water mixture and add 1/2 tea of Vanilla and
some confectioners sugar till its thick. Place in a small plastic bag and
make your white cross's on the buns (after they have cooled)
Hearty Oat and Walnut Bread (Bread Machine)
1 pkg Active dry yeast
3 cups Bread flour
1/4 cup Brown Sugar
1 1/2 tsp Salt
1/2 cup oats
1 1/4 cup warm water
1 Cup Chopped Nuts
1 Tab Butter
Dump it in.. Push start. Try not to eat it all at once.
Quick Sour Pumpernickel
Starter:
1 1/2 cups Milk
2 cups Rye Flour
2 Tbs Gluten
2 tsp yeast
Add the above ingredients to the ABM and let knead for about 10 minutes.
Reset the machine (turn it off) and leave the pan in the machine overnight
or 6-8 hours.
1/4 cup Coffee
2 Tbs Vegetable oil
1/4 cup Molasses
1/4 cup Sugar
2 Tbs Unsweetend Cocoa
1/2 tsp Salt
2 tsp Carraway or Fennel seed
1 cup Whole wheat flour
2 Tbs Gluten (Optional)
1 1/3 cup Bread Flour
¾ cup Raisins (optional)
Add remaining ingredients and start machine as usual. If making the loaf
in the Machine use the specialty bread setting and add the raisins at the
beep. (If you add them to early they get ground up) You can usually find
the gluten, rye flour and whole wheat flour in a health food store or you
can buy it mail order from King Arthur Flour 800-827-6836
If you are going to make rolls use the dough setting. The raisins are
very good in the rolls. Using the dough setting on my Hitachi I add them
at the 1:18 mark. When the dough is ready roll out into a flat square.
Form into balls the size of a large Lemon. Press down and cover (I put 12
into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1
hour) then cook 20 minutes at 350.
Makes about 15 roll
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