Sunday, November 2, 2008

Basic Bread for Rolls

One Wednesday my sister-in-law used this recipe to make cinnamon rolls for a hundred people. I've used it for a fine loaf, and marvelous cloverleaf buns. She has stated that she has a better bread recipe, as have other people. But for overall bread dough to do a multitude of chores -- here's a basic recipe. Vary it as you wish.

This recipe was written down while making cinnamon rolls, so it is still in its rough form -- one of these days we'll get it down in a more orderly fashion. In the meantime, just use it, adapt it and enjoy.

1 cup Crisco shortening
¾ cup sugar
1.5 teaspoon salt
1 c boiling water
½ cup lukewarm water
2 packages dry yeast
3 eggs, beaten
1 cup cold water
7 ½ cups flour

In a large bowl, cream Crisco, sugar and salt. Add 1 cup boiling water, stir until smooth.

In a smaller bowl, dissolve yeast in ½ cup lukewarm water. Add yeast mixture to Crisco mixture. Beat eggs lightly and stir into mixture. Add flour alternately with 1 cup cold water. Stir until smooth.  I use the dough arm of our KitchenAide until the sides are clear of dough, then turn it into a large bowl to rise.

Grease top of dough and cover tightly with foil. Can be placed in refrigerator overnight (keeps well for 7-10 days) but we put them in gallon baggies and carried them to the church and started making cinnamon rolls! They rose once in the baggies in the back of the SUV.

FOR CLOVERLEAF ROLLS: Four hours before desired serving time, remove dough and prepare for cloverleaf: You’ll need to make three small balls of dough which placed side by side half fill the bottom of a muffin tin spot, but no more than half full. Set out to rise, and they should at least double in size.
Bake 20 minutes at 375 degrees.

FOR CINNAMON ROLLS: Four hours before desired serving time, remove dough and roll in a rectangular sheet on a lightly floured board. Spread rectangular sheet of dough with softened butter to cover completely. Sprinkle with a mixture of brown sugar, granulated sugar and cinnamon. Roll up into a long roll, jelly-roll style. Seal along edge at fold by pinching dough together.  Cut into 1-inch pieces and place cut side down in greased cookie sheets.  Let rise in pans in warm area until double in bulk – may three hours.
Bake 20 minutes at 375 degrees.

I've also baked these in loaf pans and have substituted 3 cups whole wheat flour.  Tell me about your variations, please.

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