Potato Rolls

Source: Julia Biasi

Ingredients

2-3 medium potatoes
2 envelopes yeast
1/2 t. sugar
1 c. potato water
1/2 c. butter
1/4 c. shortening
2 t. salt
7 c. flour
1/2 c. honey
2 eggs

Directions

Cook 2-3 medium potatoes, peeled and quartered, 15 minutes or until soft in salted water. 

Reserve 1 c. water, drain off the rest of the water.  Mash the potatoes. 

Sprinkle yeast over ½ c. potato water and add ½ tsp. sugar.  Stir to dissolve yeast.  Let stand 10 minutes. 

Heat butter, shortening, ½ c. potato water until melted.   Cool until lukewarm. 

Stir into yeast mixture with honey, eggs, 2 tsp. salt, and potatoes. 

Beat with a mixer until blended, add 2 ½ c. flour, beat 2 minutes.  Stir 3 ½ – 4 ½ c. more flour in until the mixture leaves the side of the bowl. 

Knead 10 minutes.  Place in lg. greased bowl, rotate to oil top.  Cover with towel for 1½ hrs. 

Punch down, turn onto floured surface, knead a few times to press out bubbles.  Cut in half and form into two large rounds.  Let rest 10 minutes. 

Divide each half into 16 pieces.  Place into greased pans.  Cover, let rise until almost double in volume.   

Cook at 400 degrees for 25 minutes until hollow sounding.  Makes 32 rolls. 

Golden Crescents

Ingredients

2 pkg active dry yeast
3/4 c. warm water (110-115 degrees)
1/2 c. sugar
1/4 c. (+ 2 T.) butter- softened
2 T. shortening
2 eggs
1 t. salt
4-4.5 c. flour
additional butter melted (optional)

Directions

In a mixing bowl, dissolve yeast in water. 

Add sugar, 1/4 c. butter, shortening, eggs, salt and 2 c. flour.

Add enough of the remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic (approx. 6-8 min).

Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled (approx. 1-1.5 hours).  

Punch down the dough and divide in half. Roll each portion into a 12-inch circle. Melt remaining butter, brush over dough. Cut each circle into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place with point down 2 inches apart on greased baking sheets. Cover and let rise until doubled (approx. 45 min).

Bake at 375F for 8-10 minutes or until golden brown. Brush with butter if desired. 

Honey Oat Bread

Source: Bakingdom

It's not labor intensive, and it's a pretty forgiving recipe, but the rising time is 2-3 hours. Make sure you'll be home for at least 4.5 hours if you plan to make this recipe. It's a good one to have rising in the background while you work on other projects!

Ingredients

3 c. flour
3/4 c. oats (instant/old fashioned)
2 1/4 t. instant yeast
1 1/2 t. salt
1 c. milk
1/4 c. lukewarm water
2 T. unsalted butter or margarine
1/4 c. honey

1 1/2 to 2 T. honey, warmed
1 1/2 to 2 T. oats

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

In a small bowl, or two cup measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, until the dough is barely tacky. If the dough is too dry, add water to soften it up.

Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.

Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1 to 1 1/2 hours.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Bake for 40 to 50 minutes at 350 F (180 C).

Makes 1 9x5 loaf... but I suggest always making a double batch, because one loaf goes quickly! You can also make rolls instead of a loaf to shake things up.

Dinner Rolls

Source: BetterHomesAndGardens

Ingredients

4 1/4 - 4 3/4 cups all-purpose flour
1 package active dry yeast (or 1 2/3 t. instant yeast)
1 cup milk
1/3 cup sugar
1/3 cup butter or shortening
3/4 teaspoon salt
2 beaten eggs

Directions

1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). 

 

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

4. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes). 

5. Bake in a 375 F / 190 C oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Cinnamon Rolls

Recipe Source: ValleyRidgeRecipes

Roll Ingredients

1 T. salt
3 eggs
10 1/2 c. flour
3 1/2 c. warm water
1 3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Filling (I do this to taste. You want complete coverage of butter and the cinnamon sugar mixture. So depending on how big you roll out the dough, these measurements may vary.)

1/2 c. melted butter
1/4 c. cinnamon
2 c. sugar

Directions

Mix in a very large bowl and let sit for 15 minutes: 

3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)  

Then add: 

1 T. salt
3 eggs
10 1/2 c. flour

You may need to add a little additional flour to firm up the consistency. Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. (It's best if you use your hands, not a rolling pin.) Spread with melted butter and then with cinnamon-sugar mixture. Roll up tightly, but not too tightly. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400 F / 205 C.

Frosting

2 T. butter
2 dashes salt
3-4 t. vanilla
6 c. powdered sugar
milk

Orange Rolls: Add orange concentrate to regular frosting

Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting

Cream Cheese Rolls: Add cream cheese to regular frosting