Everything Dough
From Suzie: So, a nice gentelman at the Macey's Cooking School last night asked for this dough recipe. He asked what I use it for and I told him "everything!" (Hence the name). This is my Pizza Crust, Braid, Rolls, Breadsticks, Cinnamon Rolls and Bread!!! Very quick and easy. My friend Stacy gave it to me and I LOVE IT!!!!
Everything Dough:
4 C hot water
5 1/2 C flour
2 heaping T. yeast
2 T. Sugar
Mix slightly with electric mixer and let rest for 10 min.
Add:
1 T. Salt
1/3 C. Oil
1/3 C. Honey or Sugar
5-6 cups flour
Mix until dough pulls away from side of bowl. Knead in mixer or on a oiled surface. After kneading, prepare dough as directed below, then let sit 10 minutes while you preheat oven.
Pizza: Bake crust at 425 degrees for 10 minutes. Add Sauce and toppings.
Bake at 450 for 10-15 min.
Cinnamon Rolls: Bake at 350 degrees for 15-20 minutes.
(Roll out, spread with butter, sugar and cinnamon. Roll, cut and place on pan.)
Glaze for cinnamon rolls:
2 T. Butter
1 1/2 c. Powdered sugar
1 1/2 tsp vanilla
1-2 T. milk or water
Mix well and spread onto rolls
Dinner Rolls: Bake at 350 for 20 minutes
Bread: Bake at 350 for 25-30 min. After removing from pans, butter top of bread.
Breadsticks: Roll out dough and form into a jelly roll pan. Score with a pizza cutter.
Bake at 425 for 7-10 minutes.
**Wow I have got to try these**
Showing posts with label Cinnamon Rolls. Show all posts
Showing posts with label Cinnamon Rolls. Show all posts
Friday, June 3, 2011
Monday, April 4, 2011
Mama's Mini-Cinnis
Mama's Mini-Cinnis
This recipe doubles easily for a crowd.
Yield: 2 dozen
2 (8-ounce) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk or half-and-half
1/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
Southern Living, FEBRUARY 2002
This recipe doubles easily for a crowd.
Yield: 2 dozen
2 (8-ounce) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk or half-and-half
1/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
Southern Living, FEBRUARY 2002
Tuesday, March 29, 2011
Cinnamon buns with Flax
Flax Cinnamon Buns - Nothings better than warm cinnamon buns in the morning.
Dough:
milk 2% 3/4 cup
egg 1
all-purpose flour 3 cups
ground flax seeds 3/4 cup
granulated sugar 4 tbsp
salt 1/2 tsp
margarine or butter 5 tbsp
fast rising instant yeast 3 tsp
Filling:
margarine or butter 4 tbsp
granulated sugar 1/3 cup
cinnamon 1 tbsp
nutmeg (optional) 1/2 tsp
Icing Sugar Glaze:
powdered sugar 1 cup
milk 2% 2 tbsp
vanilla 1/2 tsp
Measure ingredients for dough and place in bread machine pan as recommended by manufacturer. Select Dough Cycle.
Remove dough from pan and place on floured surface. Cover and let rest 15 minutes.
Roll dough into a rectangle, about 10x15 inches. Spread margarine or butter over dough to within 1 inch of the edges.
Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough.
Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces.
Place rolls onto a greased 13x9 inch pan. Cover and let rise until double in volume, about 30 to 45 minutes.
Preheat oven to 375 degrees for 20 to 25 minutes or until golden brown.
Let cool in pan 10 to 14 minutes. Drizzle with icing sugar glaze. Cut apart and remove from pan.
Yield: 12 servings
Dough:
milk 2% 3/4 cup
egg 1
all-purpose flour 3 cups
ground flax seeds 3/4 cup
granulated sugar 4 tbsp
salt 1/2 tsp
margarine or butter 5 tbsp
fast rising instant yeast 3 tsp
Filling:
margarine or butter 4 tbsp
granulated sugar 1/3 cup
cinnamon 1 tbsp
nutmeg (optional) 1/2 tsp
Icing Sugar Glaze:
powdered sugar 1 cup
milk 2% 2 tbsp
vanilla 1/2 tsp
Measure ingredients for dough and place in bread machine pan as recommended by manufacturer. Select Dough Cycle.
Remove dough from pan and place on floured surface. Cover and let rest 15 minutes.
Roll dough into a rectangle, about 10x15 inches. Spread margarine or butter over dough to within 1 inch of the edges.
Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough.
Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces.
Place rolls onto a greased 13x9 inch pan. Cover and let rise until double in volume, about 30 to 45 minutes.
Preheat oven to 375 degrees for 20 to 25 minutes or until golden brown.
Let cool in pan 10 to 14 minutes. Drizzle with icing sugar glaze. Cut apart and remove from pan.
Yield: 12 servings
Sunday, December 12, 2010
cinnamon rolls 101
Recipe: Pioneer Woman’s Cinnamon Rolls
Prep Time: 2 Hours Cook Time: 30 Minutes Difficulty: Easy Servings: 8
Ingredients
■1 quart Whole Milk
■1 cup Vegetable Oil
■1 cup Sugar
■2 packages Active Dry Yeast
■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■Plenty Of Melted Butter
■2 cups Sugar
■Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
■1 bag Powdered Sugar
■2 teaspoons Maple Flavoring
■½ cups Milk
■¼ cups Melted Butter
■¼ cups Brewed Coffee *I will leave this out when I make this*
■⅛ teaspoons Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375
Prep Time: 2 Hours Cook Time: 30 Minutes Difficulty: Easy Servings: 8
Ingredients
■1 quart Whole Milk
■1 cup Vegetable Oil
■1 cup Sugar
■2 packages Active Dry Yeast
■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■Plenty Of Melted Butter
■2 cups Sugar
■Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
■1 bag Powdered Sugar
■2 teaspoons Maple Flavoring
■½ cups Milk
■¼ cups Melted Butter
■¼ cups Brewed Coffee *I will leave this out when I make this*
■⅛ teaspoons Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375
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