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Breads and Tea Breads
(Taken from Recipezaar #76864)
12 servings
1 hour 10 minutes 1 hr prep
These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. You can either set your dough setting for early morning and have the dough ready when you rise or make up the rolls the night before and put them in the fridge. Take them out the next morning and let them rise and then bake. I made these every year for Christmas morning. They never fail.
1 (1 1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour (I used bread machine flour)
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dought out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. ( Georgene's note: I add chopped nuts and sometimes raisins)
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
*~*~*
Refrigerator Rolls
1 pkg. dry yeast
1/2 cup warm water
1/2 cup shortening
1/2 c. sugar
1 egg, beaten
2 c. warm water
1 1/2 tsp. salt
8 cups all-purpose flour
Dissolve yeast in 1/2 warm water. Cream shortening and sugar, add egg, 2 c. water, salt, and softened yeast. Add flour. Mix well. Place in large greased bowl. Turning to grease top. Cover; refrigerate dough. When ready to use, shape rolls and put on a greased cookie sheet. Let rise for about 3 hours. Bake at 400 degrees for 12-15 minutes. Yield: 4-5 dozen rolls
These can be made a week ahead of time and the dough refrigerated until you're ready to bake them.
*~*~*
Cranberry Scones!
I made these scones for our quilting group this a.m. and they were wonderful.
Cranberry Scones presented by Cincinnati's Weller Haus Bed & Breakfast, Inc.
Ingredients:
2/3 cup buttermilk or plain yogurt (do not sour milk or use buttermilk that has been frozen)
1 large egg
3 cup flour
4 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold, unsalted butter, cut up
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1 tsp grated orange peel
1 Tbsp butter @ room temperature
Heat oven to 375 degrees. Measure buttermilk in 2 cup glass measure, beat in egg with fork. Put flour, baking powder, soda and salt into a large bowl. Stir to mix well. Add 8 Tbsps butter and cut in with a pastry blender or rub in with your fingers, till mixture looks like fine granules.
Add cranberries, sugar, and orange peel: toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball, cut into 8 wedges. Place each wedge on an ungreased cookie sheet.
Bake 20 to 25 minutes or until medium brown. Remove to wire rack. Brush with the 1 Tbsp of soft butter. Let cool, uncovered, at least 1 hour before serving.(see my note below)
Serve with jams, jellies and/or plain or lemon yogurt. Makes 8 scones.
I brushed each scone with:
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon milk or cream (I use skim milk)
I recently made 3 batches ahead of time and after they cooled completely I wrapped them in seran wrap and put them in freezer bags in the fridge. The Bed and Breakfast said that they are good frozen, too. Enjoy!
*~*~*~*
Lemon Cream Scones (Laine's friend's mother's recipe)
http://lainesletters.com
2 c. flour
1 T. baking powder
1/4 t. salt
1/4 c. sugar
Combine well.
1/3 c. butter
Cut in to the above mix.
1 c. whipping cream (sometimes I substitute half milk and cream)
Add until moistened and knead lightly 5 times. Flour and roll out into a circle about 1/2 inch thick. Slice into eighths with a pizza cutter and spread the triangles apart on a cookie sheet. (May sprinkle lightly with sugar.) Bake for 15-20 minutes at 375 degrees.
Lemon Butter (an old recipe from an English Grandmother)
Melt in double boiler over boiling water 1 cup of butter.
2 c. sugar
3 eggs slightly beaten
1/2 c. lemon juice
1 T. grated lemon peel
Add the above ingredients and cook in double boiler over simmering water for 1 hour. Stir occasionally. It will thicken as it sets.
Serve the scones warm out of the oven with lemon butter on top and then a dollop of whipping cream on top of that with earl grey tea.
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