Friday, June 4, 2010

Thirty Minute Rolls

Michelle H.

1 ¼ c. warm water
1/3 c. vegetable oil
3 ½ c. flour
1 egg
4 tbsp. sugar
2 tbsp. yeast
1 tsp. salt

Add sugar and yeast to warm water. Allow to stand 5 minutes. In a separate mixing bowl beat egg and oil. Stir yeast mixture into egg mixture. On low speed add flour and salt. Add flour one cup at a time scraping sides of bowl while stirring. Knead until smooth. Form dough into individual balls, pulling edges under to make a smooth top. Place on a greased cookie sheet. Allow to rise 10 minutes or until double in size. Bake 10-13 minutes at 350°. Yields 2 dozen rolls

Other options with the Thirty Minute Roll dough:

Butterhorns (crescent shape): Divide dough into two balls. Roll each ball into a 12 inch circle. Brush with melted butter. Cut each circle into 8 wedges (like cutting a pie). To shape begin at the wide end of a wedge anad loosely roll toward the point. Place point side down, 2-3 inches apart, on a greased baking sheet. Let rise.

Cloverleaf Rolls: Grease a muffin tin. Drop 3 small balls of dough into each muffin cup. Allow to rise. Makes 12 cloverleaf rolls.

Cinnamon Rolls: Roll dough into a rectangle. Spread with melted butter and sprinkle with desired amount of cinnamon sugar (and brown sugar, too, if you like. I usually cover the dough completely with brown sugar). Roll up rectangle, the long side. Use a knife or extra wide dental floss to cut rolls. (I personally like using floss). Place on two greased baking sheets. Let rise. Bake. Then while warm, frost with a powder sugar, butter, cream cheese, and milk frosting.

Carmel Rolls: Do the same as the cinnamon rolls about but after sprinkling cinnamon sugar, spread brown sugar on the dough and then drizzle with karo syrup. Then proceed by rolling up the rectangle.

Orange Rolls:
1 medium orange rind, grated
½ c. sugar
¼ c. butter, melted

citrus glaze:
1 c. powdered sugar
1 tbsp. butter, melted
3 tbsp. orange juice
½ tsp. vanilla extract

Mix grated orange rind with sugar. Roll pieces into 9” rope. Tie in a loose knot. Roll each knot in melted butter and then in the rind/sugar mixture. Place on baking sheet sprayed with non-stick cooking spray. Cover with plastic wrap and let double in size. Remove wrap. Bake at 350° for 9-12 minutes. Remove from pan and place on a cooling rack. Brush with citrus glaze while still warm.

*you can use Rhodes Texas rolls for this, just cook for 15-20 minutes, instead.

No comments:

Post a Comment