Make-A-Mix (30 page)

 

Combine all ingredients.

 

Combine all ingredients.

 

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.

 

Prepare Cream-Cheese Filling. Punch down dough. Let stand 10 minutes. On a floured surface, roll dough to 12” x 24”, about 1/4 inch thick. Brush with melted butter or margarine. Sprinkle brown sugar and cinnamon over butter. Roll dough like a jelly roll. Cut into 1-inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, 30 to 60 minutes.

 

Preheat oven to 375F (190C). With a tablespoon, press a deep indentation in the center of each bun. Fill each indentation with 3 tablespoons Cream-Cheese Filling. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze. Drizzle glaze on warm buns. Makes about 24 rolls.

 

 

 

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX to make a soft, but not too sticky, dough. Knead 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease baking sheets. Punch down dough. Divide in half. Let stand 10 minutes.

 

On a lightly floured surface, roll out each half to a 12-inch circle. Brush each circle with 1 tablespoon soft butter or margarine. Cut each circle into 16 pie-shaped wedges. Roll up each wedge from the wide end. Place point-side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, 45 to 60 minutes. Preheat oven to 400F (205C). Bake 15 to 20 minutes, until golden brown. Makes 32 rolls.

 

 

 

In a large bowl, dissolve yeast in water. When yeast bubbles, add butter or margarine and 3 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX until dough is firm. On a lightly floured surface, knead dough 5 minutes, until smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 minutes.

 

Sprinkle 2 baking sheets lightly with cornmeal. DO NOT PUNCH DOWN DOUGH. On a lightly floured surface roll out dough to 1/2-inch thickness. Cut with 3- to 4-inch-round cookie cutters or muffin rings. Place cut dough on cornmeal. Turn and pat cornmeal into surface. Cover with waxed paper. Let rise until doubled, about 30 minutes.

 

Heat an electric skillet or griddle to 325F (165C). Butter skillet. With a spatula, place muffins on hot surface. Cook each side 8 to 10 minutes, until golden. Cool. Makes twelve 4-inch muffins.

 

 

 

Seeded Buns—Beat 1 egg white with 1 tablespoon water, brush on risen buns. Sprinkle with sesame or poppy seeds.

 

In a large bowl, stir yeast into lukewarm water until softened. Stir in eggs and oil. Beat in 5 cups of the HOT ROLL MIX until blended. Let rest 2 minutes. Add enough of the remaining mix to make a soft dough. Knead until smooth, 7 to 10 minutes. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm place, free from drafts, until doubled in bulk. Grease 2 baking sheets; set aside.

 

Punch down dough. Let rest 10 minutes. Use a rolling pin to roll out dough 1/2 inch thick. Cut buns with a large can or bun cutter, or divide dough into 12 equal pieces, shaping each into a 4-inch circle, 1/2 inch thick. Let rise 10 to 15 minutes. Preheat oven to 425F (220C). Bake 10 minutes until golden brown. Remove from baking sheets; cool. To keep the buns soft, brush with butter or margarine then cover with a dry cloth. Makes twelve 5-inch buns.

 

 

 

 

 

 

 

 

 

 

In a bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX to make a soft dough. Knead 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour. Grease muffin pans. Prepare Orange Butter. Punch down dough. Let stand 10 minutes.

 

On a lightly floured surface, roll out dough to a 10” x 20” rectangle. Brush with Orange Butter. Cut into 20 1” x 10” strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack upright in prepared muffin pans. Twist slightly to fan out. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375F (190C). Bake 12 to 15 minutes, until golden brown. Let stand 10 minutes before removing. Prepare Orange Glaze and drizzle on warm rolls. Makes 24 rolls.

 

Orange Butter Combine butter, sugar and orange peel.

 

Orange Glaze

 

Blend powdered sugar and orange juice until smooth.

 

 

 

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

 

Grease a 13” x 9” baking pan or two 9-inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24 to 30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375F (190C). Bake 20 to 25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.

 

 

 

Herbed squash—Add 2 to 3 tablespoons mixed dried herbs to HOT ROLL MIX.

 

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs, sugar, oil and squash or pumpkin. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

 

Grease a 13” x 9” baking pan or two 9-inch round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk. Preheat oven to 375F (190C). Bake 15 to 20 minutes, until golden brown. Makes 24 to 30 rolls.

 

 

 

In a large bowl, dissolve yeast in 1-1/2 cups lukewarm water. Beat in 4-1/2 cups HOT ROLL MIX. Let rest 2 minutes. Add enough mix to make a very stiff dough. On a lightly floured surface knead dough until smooth, 5 to 10 minutes. Add more mix to surface as needed. Dough will be quite firm. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, 30 to 45 minutes.

 

Punch down dough; knead 4 or 5 times. Divide in half. Divide each half into 8 pieces. Shape each piece into a smooth ball. Flatten each ball with palm of hand. Holding a ball with both hands, force one thumb through center. Place bagel on lightly floured surface. Repeat with remaining dough. Cover lightly; let rise in a warm place 20 to 30 minutes.

 

Lightly grease 2 baking sheets. Sprinkle with cornmeal; set aside. In a 5-quart pot, bring 3 quarts of water to a boil. Add sugar. Lower heat to keep water boiling gently.

 

Use slotted spoon to carefully lower bagels, one at a time, into boiling water. Turning often, cook until slightly puffed, about 5 minutes. Add more water if necessary. Drain bagels briefly on paper towels.

 

Preheat oven to 400F (205C). Arrange bagels, not touching, on prepared baking sheets. Combine egg yolk and 1 tablespoon water. Brush bagels with egg yolk mixture. Leave plain, or sprinkle with poppy seeds, sesame seeds or coarse salt. Bake 15 to 20 minutes in oven until browned. Cool on a rack. Makes 16 bagels.