Easy Rolls

This dough keeps about 2 weeks in the refrigerator.

2 well-beaten eggs
3/4 cup granulated sugar
1 1/2 teaspoons salt
1 package dry yeast
1 cup ice water
3/4 cup vegetable shortening, melted
    in 1 cup boiling water
6 cups unsifted all-purpose flour

Beat eggs. Add sugar, salt and yeast. Stir until yeast is dissolved. Add ice water. Add slightly cooled shortening and water mixture. Add 1 cup flour. Mix in electric mixer. Add remaining flour 1 cup at a time, stirring between each cup. Let dough stand in refrigerator overnight. Cut out rolls 2 1/2 to 3 hours before baking. Let rise at room temperature.

Bake at 400 degrees F for about 10 minutes. Use only amount of dough desired at a time.

Yields about 36 rolls or 18 rolls and 1 loaf of bread.

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.

Butterscotch Rolls

1 or 2 packages yeast
1 small box butterscotch pudding mix
1 1/2 cups milk
2 eggs, beaten
5 or more cups flour
1/4 or 1/2 cup warm water
1/2 cup butter
1/4 teaspoon butter flavoring (optional)
1 teaspoon salt

Dissolve yeast in warm water. Set aside.

Combine pudding mix and milk, cook until thick. Stir in butter and butter flavoring. Cool. Add beaten eggs and salt. Stir in a little flour. Add yeast. Add more flour to make stiff dough. Knead and place in a greased bowl. Cover with wax paper and cloth and let rise until double in bulk.

Filling
1/4 cup butter, melted
2/3 cup brown sugar
2/3 cup coconut
Confectioners’ sugar (optional)
1/4 teaspoon burnt sugar flavoring
2 tablespoons flour
1/3 cup pecans, chopped

Mix filling ingredients together. Divide dough into 3 or 4 parts. Roll each into a circle. Cut into wedges. Put 1 teaspoon of filling at wide end of dough and roll u towards point. Place on greased cookie sheet. Let rise until double in bulk. Bake at 375 degrees F for 12 to 15 minutes. May be frosted with confectioners’ sugar frosting, if desired.

Golden Carrot Buns

Source: cdkitchen.com

4 cups sliced carrots
2 eggs, beaten
1 cup warm water, divided
2 (1/4 ounce) packages active dry yeast
3/4 cup vegetable oil
1/2 cup granulated sugar
1 tablespoon molasses
2 teaspoons salt
9 cups all-purpose flour

Cook carrots until tender. Drain and place in blender or food processor. Add eggs and 1/2 cup water; puree until smooth.

In a large bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured board; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until double, about 1 hour.

Punch down and shape into balls. Place 2 inches apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. Bake at 350 degrees F for 18-20 minutes or until brown.

Death by Cinnamon Dough

2 tablespoons active dry yeast
1 cup warm water
1 cup granulated sugar, divided
1 cup milk
1 cup butter
2 teaspoons salt
2 eggs slightly beaten
6 cups all-purpose flour, divided

Filling
1 cup butter, softened
1 3/4 cups granulated sugar
3 tablespoons cinnamon

Topping
1 cup butter
1/2 cup brown sugar
1/2 cup corn syrup

In a small bowl, combine yeast, warm water and 1 teaspoon of the sugar. Stir and set aside.

In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture to bowl and 3 cups of the flour; beat until smooth. Add additional flour until dough is stiff. Knead dough on well-floured board for 10 minutes. Place dough in bowl and cover. Set in a warm place until double in bulk, about 1 1/2 hours.

Punch down dough and let it rest for 5 minutes. Roll dough on a floured surface to a 15 x 20-inch rectangle. (Don’t use too much flour or the dough will get stiff.)

For the filling: Spread 1/2 cup of the softened butter on dough leaving 1/2-inch around the edges. Mix 1 1/2 cups of the sugar with the cinnamon; sprinkle over dough. Roll like a jellyroll and pinch edge to seal. Cut dough into 12 slices, about 1-inch thick.

Melt remaining butter and coat the bottoms of both a 9 x 13-inch pan and an 8-inch square pan. Sprinkle with remaining 1/4 cup sugar. Place slices close together in pans. Smaller pan will be only half full. Let rise until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees F.

For the topping: In a saucepan combine the butter, brown sugar and corn syrup, cooking until butter melts and sugar dissolves. Pour over rolls. Bake for 25 minutes or until done. Cool before serving.

Serves 12.

Nutrition values per serving: 920 calories, 48 g fat, 116 g carbohydrates, 3 g fiber, 10 g protein, 162 mg cholesterol, 438 mg sodium

Kahlua Cinnamon Raisin Rolls

1 package active dry yeast
1/4 cups very warm water
1/3 cups boiling hot milk
1/4 cups shortening
1/4 cups granulated sugar
1/2 teaspoon salt
2 1/4 cups sifted all-purpose flour, divided
1 large egg, beaten
Spiced Raisin Sugar Filling
Kahlua Pan Syrup

Soften yeast in water.

Combine hot milk, shortening, sugar and salt in mixing bowl. Add 1 cup flour and beat well. Add yeast, egg and remaining flour and mix to moderately stiff dough. Turn out onto floured board. Knead gently to smooth out and round up dough. Cover and let rise until double in bulk, 50 to 60 minutes.

Meanwhile, prepare Spiced Raisin Sugar Filling and Pan Syrup.

When dough has risen, turn out and roll to rectangle, about 16 x 12-inches on lightly floured board. Spread with Spiced Raisin Sugar Filling. Roll up like a jellyroll, starting from long side. Cut into 12 slices. Arrange slices in 9-inch round cake pan prepared with Kahlua Pan Syrup. Press slices to flatten slightly. Let rise in pan until almost double in bulk, about 25 minutes.

Bake at 375 degrees F for 20 to 25 minutes, until richly browned. Remove from oven. Let roll stand in pan 5 minutes, then turn out upside down onto serving plate. Spoon reserved Kahlua Pan Syrup over top.

Spiced Raisin Sugar Filling
1/4 cup softened butter
1/3 cup granulated sugar
3/4 teaspoon cinnamon
1 tablespoon Kahlua
1/3 cup coarsely chopped raisins

Beat butter, sugar and cinnamon together until smooth. Beat in Kahlua mixed with raisins.

Kahlua Pan Syrup
1/4 cup butter
1/3 cup light brown sugar, packed
1 tablespoon light corn syrup
1/4 cup Kahlua

Measure butter, brown sugar, corn syrup and Kahlua into small saucepan. Bring to simmering. Reserve 1/3 cup syrup to spoon over baked rolls. Turn remainder into 9-inch round cake pan.

Hamburger or Hotdog Buns

1 1/2 cups warm water
2/3 cup instant nonfat dry milk
1/3 cup Crisco?
1 1/2 teaspoons salt
3 tablespoons granulated sugar
2 packages yeast
1 egg
2 cups flour

Stir the water, milk, Crisco?, salt and sugar to blend. Sprinkle the yeast over this mixture. Let stand for 2 minutes.

Add the egg and flour. Beat well. Add about 2 cups more flour to make a manageable dough. Knead for 1 minute. Let rest for 10 minutes.

Add more flour (about 1 cup) and knead. Cover and let rise. Grease cookie sheets.

Divide dough into 16 pieces. Make firm balls. Press with the heel of hand into a 3-inch diameter. Cover and let rise 45 minutes until double.

Bake at 425 degrees F for 20 to 25 minutes. Cool on racks.