Bread: Roll Recipes

Butter Dips

by Susan Schmidt

We made these as a kid as a quick substitute for rolls. They're simple enough for a kid to make.


Melt 3/4 square of butter in the oven in a l3x9" pan. Remove from the oven when melted.

Sift together:
2 1/4 C. flour
1 Tlb sugar
3 1/2 tsp baking powder
1 tsp salt

Add:
1 cup milk

Stir slowly with a fork about 30 strokes. Turn out on well-floured board and knead l0 times. Roll out 1/2" thick into a rectangle. Cut l6 long strips and then cut in half to make 32 butter dips. Dip in butter then place butter side up in pan.

Sprinkle with sesame seeds. Bake at (450F.) for l0-l5 minutes.

 

 

Lion House Dinner Rolls


You will need:
2 c. warm water
2/3 c. nonfat dry milk (instant or non instant)
2 Tlb. Yeast
¼ c. sugar

In large bowl of electric mixer, comgine water and milk powder; stir until milk disolves. Add yeast, then sugar, salt, butter, egg, and 2 c. flour. Mix on low until moistened, then 2 min. at medium speed. Add about ½ c. flour and mix again, by hand or mixer. Continue until the dough is soft, not overly sticky, and not stiff. It is not necessary to use the entire amount of flour.

Pour into an oiled bowl and cover with plastic wrap. Rise until double in size.

Roll out dough on counter and cut into desired shapes. Place on greased or parchment lined baking pans. Let rise until double, about 1-1½ hours.

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1½ dozen rolls.

Shaping Lion House Rolls


After allowing dough to rise until double, turn onto a floured surface. Flour both sides and flatten to 1 inch. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter, cut dough in half to make two strips about 4 inches wide. Make cuts through strips about every 2 inches, making about 18 pieces of dough. Roll from short end with butter on the inside. Place on greased cookie sheets with the edge down. Cover, rise and bake according to above directions.

Orange Rolls


Prepare one recipe Lion House roll dough and add the following before the final addition of flour:
½ c. butter, Zest of 1 or 2 oranges, ¼ c. sugar.

Follow directions for finishing the dough. Roll out dough on counter after first rising as you would following the directions for shaping the Lion House rolls.

Mix together ½ c. melted butter and zest of 1 orange. Spread onto rectangle before cutting. Sprinkle sugar on top. Continue cutting, rolling and placing onto cookie sheets. Let rise and bake according to directions. After cooked, remove from oven and brush with butter then drizzle with icing.

Icing
1 ½ c. powdered sugar
2 Tlb. Orange juice squeezed from zested oranges

Place powdered sugar and orange juice in bowl; add half the amount of cream. Mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be.

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