Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (35 page)

prep time:
30 minutes
·
start to finish:
10 hours 25 minutes
·
12 brioche

• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 3
  tablespoons warm water (105° F to 115°F)
  
• 2
  tablespoons sugar
  
• 3½
  cups all-purpose or bread flour
  
• ½
  cup sugar
  
• 1
  teaspoon ground cinnamon
  
• ½
  teaspoon salt
  
• ¾
  cup cold butter, cut into small pieces
  
• 1
  ⁄
  3
  cup milk
  
• 3
  eggs
  
• 1½
  cups golden raisins
  
• 1
  egg white, beaten
  

1
In small bowl, mix yeast, warm water and 2 teaspoons sugar; set aside. Place flour, ½ cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended.

2
Beat milk and 3 eggs into yeast mixture with whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.)

3
Place dough on generously floured surface; gently roll in flour to coat. Knead 1 minute or until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes.

4
Grease 12 large muffin cups, 3×1½ inches. Gently push fist into dough to deflate. Using about ¼ cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight.

5
Remove rolls from refrigerator. Cover; let rise in warm place 40 to 45 minutes or until almost double.

6
Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm, or cool on cooling rack.

1 Brioche:
Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 85mg; Sodium 210mg; Total Carbohydrate 54g (Dietary Fiber 2g); Protein 6g
Exchanges:
2 Starch, 1½ Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
3½

prep time:
40 minutes
·
start to finish:
4 hours
·
18 rolls

• 5½
  to 6½ cups bread flour
  
• 1
  package regular active dry yeast (2¼ teaspoons)
  
• 2½
  cups warm water (105°F to 115°F)
  
• ¾
  cup golden raisins
  
• ¾
  cup whole wheat flour
  
• 2½
  teaspoons salt
  
• ¾
  cup walnuts, toasted, coarsely chopped
  *
  
• ¾
  cup coarsely chopped hazelnuts (filberts)
  

1
In medium bowl, combine 2 cups of the bread flour and the yeast; mix well. Stir in 1½ cups of the warm water to form a loose starter dough. Let rest 15 to 30 minutes. In small bowl, combine raisins and remaining 1 cup warm water. Let stand 15 minutes.

2
Meanwhile, grease cookie sheets. In large bowl, combine 3½ cups of the remaining bread flour, the whole wheat flour and salt; mix well.

3
Stir raisins with water into starter dough until well mixed. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Place dough on floured surface. Knead 10 to 12 minutes, adding ½ to 1 cup bread flour until dough is smooth and springy. Dough will be slightly sticky. Knead walnuts and hazelnuts into dough.

4
Spray large bowl with cooking spray. Place dough in bowl; cover loosely with plastic wrap sprayed with cooking spray and cloth towel. Let rise in warm place 1 hour 30 minutes or until doubled in size.

5
Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into a ball; place on greased cookie sheets. Cover and let rise 1 hour or until doubled in size.

6
Heat oven to 425°F. Uncover dough; brush tops of rolls lightly with water. Bake 17 to 22 minutes or until golden brown.

*
To toast walnuts, bake in ungreased shallow pan at 400°F for 4 to 6 minutes, stirring occasionally, until light brown.

1 Roll:
Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 40g (Dietary Fiber 2g); Protein 7g
Exchanges:
2½ Starch, 1 Fat
Carbohydrate Choices:
2½

prep time:
30 minutes
·
start to finish:
3 hours
·
12 rolls

• 2¼
  to 2¾ cups bread flour
  
• ¼
  cup sugar
  
• 1
  teaspoon salt
  
• ½
  teaspoon ground cinnamon
  
• 1
  package fast-acting dry yeast (2¼ teaspoons)
  
• ¼
  cup butter, softened
  
• ¾
  cup lukewarm water (95°F)
  
• ¾
  cup mashed drained sweet potatoes packed in syrup (from 23-oz can)
  
• ½
  cup sweetened dried cranberries
  
• Butter, melted
  

1
In large bowl, mix 1 cup of the flour, the sugar, salt, cinnamon and yeast. Add ¼ cup butter and the warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, ½ cup at a time, to make dough easy to handle.

2
Place dough on lightly floured surface. Knead 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
Heat oven to 375°F. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.

4
Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until doubled in size. Bake 14 to 20 minutes or until golden brown.

1 Roll:
Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g
Exchanges:
½ Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1½

Sweet Potato–Cranberry Knots

prep time:
40 minutes
·
start to finish:
3 hours 15 minutes
·
15 rolls

• rolls
  
• 3½
  to 4 cups all-purpose or bread flour
  
• 1
  ⁄
  3
  cup granulated sugar
  
• 1
  teaspoon salt
  
• 2
  packages regular active or fast-acting dry yeast (4½ teaspoons)
  
• 1
  cup very warm milk (120°F to 130°F)
  
• ¼
  cup butter, softened
  
• 1
  egg
  
• caramel topping
  
• 1
  cup packed brown sugar
  
• ½
  cup butter, softened
  
• ¼
  cup light corn syrup
  
• 1
  cup pecan halves, if desired
  
• filling
  
• ½
  cup chopped pecans or raisins, if desired
  
• ¼
  cup granulated sugar or packed brown sugar
  
• 1
  teaspoon ground cinnamon
  
• 2
  tablespoons butter, softened
  

1
In large bowl, mix 2 cups of the flour,
1
⁄
3
cup granulated sugar, the salt and yeast. Add warm milk, ¼ cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ½ cup at a time, to make dough easy to handle.

2
Place dough on lightly floured surface. Knead 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
In 2-quart saucepan, heat brown sugar and ½ cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13×9-inch pan. Sprinkle with pecan halves.

4
In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.

5
Gently push fist into dough to deflate. On lightly floured surface, roll dough into 15×10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Starting with 15-inch side, roll up tightly. Pinch edges to seal. With fingers, shape until even. Using dental floss or serrated knife, cut roll into 15 (1-inch) slices.

6
Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size.

7
Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down on pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

1
Roll:
Calories 320 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 45mg; Sodium 250mg; Total Carbohydrate 50g (Dietary Fiber 1g); Protein 4g
Exchanges:
1 Starch, 2½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
3

lighter caramel sticky rolls:
For Caramel Rolls weighing in at 4 grams of fat and 255 calories per serving, make recipe as directed—except omit caramel topping and pecan halves. Line pan with foil; spray with cooking spray. Drizzle 1 cup caramel ice-cream topping over foil (heat topping slightly if it is stiff). Continue as directed—except omit chopped pecans from filling.

cinnamon rolls:
Omit caramel topping and pecan halves. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray. Place dough slices in pan. Let rise and bake as directed in steps 6 and 7—except do not turn pan upside down. Remove rolls from pan to cooling rack. Cool 10 minutes. Drizzle rolls with a powdered sugar glaze, if desired.

Caramel Sticky Rolls