Post by marlaoh on Sept 30, 2004 6:46:25 GMT -6
JANICE'S SWEET ROLLS FOR ABM
4 cup All Purpose Flour
1 teaspoon Salt
2 tablespoon Shortening
8 tablespoon Dry milk powder
1 md Egg--slightly beaten
1/2 cup Sugar
12 ounce Water
2 1/2 teaspoon Yeast--active dry *
Add to the breadmachine in order preferred by your machine. (In mine, start
with the flour and add dry ingredients first). Yeast should be placed in the
yeast dispenser. **note! If you use Fleishmans yeast, increase the amount by
1 teaspoonful!
Run this on your dough cycle. After completion they can be finished one of
several ways. One is to take a pinch of dough about the size of a small egg,
pull, dip in melted butter, run through sugar/cinnamon mixture and then tie
them in a knot.
Another method is to roll out to about the size of a cookie sheet, spread
butter (slightly LESS than a stick) over surface, then top with
sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should
get enough for about 3 9" round or sq. pans. I cover the bottom of pans
lightly with melted butter--just a small amt! Allow room for them to double
in size!
Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF
and place rolls in off oven). Let rise till very light and double in bulk
(will take about 1 1/2 hrs). Can cover with greased waxed paper.
(Do not use towels as they stick!!) Bake in preheated oven at 375 degrees for
about 20 mins. Remove from pan at once.
Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR
even just a plain sweet dinner-like roll. DO NOT use too much butter as they
will not rise enough!
4 cup All Purpose Flour
1 teaspoon Salt
2 tablespoon Shortening
8 tablespoon Dry milk powder
1 md Egg--slightly beaten
1/2 cup Sugar
12 ounce Water
2 1/2 teaspoon Yeast--active dry *
Add to the breadmachine in order preferred by your machine. (In mine, start
with the flour and add dry ingredients first). Yeast should be placed in the
yeast dispenser. **note! If you use Fleishmans yeast, increase the amount by
1 teaspoonful!
Run this on your dough cycle. After completion they can be finished one of
several ways. One is to take a pinch of dough about the size of a small egg,
pull, dip in melted butter, run through sugar/cinnamon mixture and then tie
them in a knot.
Another method is to roll out to about the size of a cookie sheet, spread
butter (slightly LESS than a stick) over surface, then top with
sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should
get enough for about 3 9" round or sq. pans. I cover the bottom of pans
lightly with melted butter--just a small amt! Allow room for them to double
in size!
Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF
and place rolls in off oven). Let rise till very light and double in bulk
(will take about 1 1/2 hrs). Can cover with greased waxed paper.
(Do not use towels as they stick!!) Bake in preheated oven at 375 degrees for
about 20 mins. Remove from pan at once.
Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR
even just a plain sweet dinner-like roll. DO NOT use too much butter as they
will not rise enough!