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Bread - Rolls -  School Cafeteria Rolls Post by :njforever Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1316

Click below to download : Bread - Rolls - School Cafeteria Rolls (Format : PDF)

Bread - Rolls - School Cafeteria Rolls

1 pkg. yeast
4 oz. warm water
1 egg
1/3 cup sugar
1 1/2 tsp. salt
3 tbl. shortening
1/4 cup dry milk
2 cups plain flour
6 oz. hot water

In a bowl mix yeast and 4 oz. of warm water. In another large bowl put egg, sugar, salt, shortening, dry milk, plain flour, and 6 oz of hot water. Stir well and add the yeast mixture, stir again. Add enough flour to make a soft dough (up to 2 cups of plain flour).

Knead the dough on a lightly floured surface for 8-10 minutes. Put the dough in a greased bowl and let rise until double, punch down and shape into 24 dinner rolls or 15 cinnamon rolls.

Let rise again until double, bake 375 degrees for 15-20 minutes.

For cinnamon rolls: roll out the dough into a rectangle, smear with 1 stick of softened margarine, then sprinkle with cinnamon/sugar. Roll up like a jelly roll, mark the dough into 15 pieces cut with a piece of thread or dental floss. Put into a greased 9x13 inch pan. Let rise and bake. For added calories brush with melted margarine.

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Bread - Rolls -  Scottish Oat Cakes Bread - Rolls - Scottish Oat Cakes

Bread - Rolls -  Scottish Oat Cakes
2 C plus 2 T oatmeal 1/2 t baking soda salt 1 oz butter, melted Approximately 6 T water Preheat the oven to 350 Combine 2 cups of the oatmeal with the baking soda and a pinch of salt. Add the melted butter and the water, a tablespoon at a time, until you have a stiff but pliable dough. Spread the remaining 2 T oatmeal on a pastry board and roll out the dough to approximately 1/8 inch thickness. Using a wine glass, cut the dough into 3-inch rounds. Bake the rounds on a greased baking sheet for 15 minutes or

Bread - Rolls -  Rosemary Satin Dinner Rolls Bread - Rolls - Rosemary Satin Dinner Rolls

Bread - Rolls -  Rosemary Satin Dinner Rolls
2-1/2 to 3 cups all purpose flour 1 package active dry yeast 2/3 cup cream style cottage cheese 1/4 cup water 1/4 cup butter (no substitutes!) 2 tablespoons finely chopped onion 1/2 teaspoon salt 1/2 teaspoon dried rosemary, crushed 1 egg 1 slightly beaten egg yolk 1 tablespoon water Stir together 3/4 cup of the flour and the yeast in a large mixing bowl; set aside. Combine cottage cheese, water, butter, onion, salt, and crushed rosemary in a small saucepan. Heat and stir until warm (120 to 130 degrees F) and butter is almost melted. Add cottage cheese mixture to flour