Breads & Rolls

Magic Marshmallow Crescent Puffs

Summary

Yield
16 Servings
SourceAnn Moore (2002)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1⁄4 c
sugar
1 t
cinnamon
16
regular-sized marshmallows
1⁄4 c
butter
2 cn
crescent rolls

Instructions

Preheat oven to 375°. Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in butter. Place in muffin pans. Bake 10 to 15 minutes, until golden brown. Immediately remove from pans. 

Cinnamon Butter Puffs

Summary

Yield
12 Servings
SourceFlorence Grummer (1996)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1⁄3 c
vegetable shortening (such as Crisco)
1⁄2 c
granulated sugar
1
egg, large (room temp.)
1 1⁄2 c
flour
1⁄2 t
baking powder
1⁄2 t
salt
1⁄4 t
nutmeg
1⁄2 c
milk
1⁄2 c
unsalted butter (1 stick)
1 t
cinnamon
1⁄2 c
sugar

Instructions

Cream together shortening and 1/2 cup sugar; add egg. Sift or stir together flour, baking powder, salt and nutmeg. Beat together the creamed mixture and egg until well combined. Add dry ingredients to the shortening mixture along with milk, alternating, until the batter is smooth. Divide the batter among 12 buttered 1/3-cup muffin tins or 36 small gem pans and bake in a 350° oven for 20 to 25 minutes for large or 8 to 10 minutes for small ones. Bake until puffs are light golden and tester comes out clean. While puffs are baking, melt unsalted butter and pour into shallow bowl; keep warm. In another bowl, stir together 1/2 cup sugar and 1 teaspoon cinnamon. When the puffs come out of oven, dip them into butter, one at a time, then roll in the cinnamon/sugar mix. Place on a plate to cool. A lemon juice/ powdered sugar syrup may be drizzled over the tops to help keep the muffins moist. 

Notes

 Great with hot tea and a salad. They freeze well!

Sticky Rolls

Summary

Yield
24 Rolls
SourceDottie Aumiller (1989)
Prep time
8 hours, 15 minutes
Cooking time
30 minutes
Total time
8 hours, 45 minutes

Ingredients

24
Rhodes dinner rolls (in freezer section of the grocery)
1
butter or margarine stick
1 pk
vanilla pudding (not instant)
1⁄2 c
brown sugar
1⁄2 c
chopped pecans

Instructions

Grease bottom of bundt pan and place rolls in bottom. Melt butter and spread over top. Mix dry ingredients and sprinkle over top. Let rise overnight, covered. Bake at 350° for 1/2 hour or less. 

Whole Wheat Bagels

Summary

Yield
12 Bagels
SourceRaelene Walker (1978)
Prep time
50 minutes
Cooking time
50 minutes
Total time
1 hour, 40 minutes

Ingredients

2 3⁄4 c
all-purpose flour (up to 3 cups)
2 pk
active dry yeast
1 1⁄2 c
warm water (110°)
3 T
sugar
1 T
salt
1 1⁄4 c
whole-wheat flour

Instructions

In large mixer bowl, combine 1 1/2 cups of the all-purpose flour and the yeast. Combine water, sugar and salt. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole-wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Turn out on a lightly floured surface and knead until smooth, 8 to 10 minutes. Cover; let rest for 15 minutes. Cut into 12 portions. Shape each portion into a smooth ball. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. In large kettle, combine 1 gallon water and 1 tablespoon sugar; bring to a boil. Reduce heat to simmering. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375° for 30 to 35 minutes. Remove from baking sheet; cool. 

Castle Scones

Summary

Yield
12 Scones
SourceSharon Hammond (2001)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1⁄4 c
currants
2 c
all-purpose flour
2 T
sugar
1 T
baking powder
1⁄2 t
salt
4 T
butter (well chilled and cut into 4 pieces)
1
egg, large
1⁄4 c
whipping cream
1⁄2 c
milk
2 t
sugar (opt.)

Instructions

Place the currants in a medium-size bowl and pour boiling water over, just to cover. Allow to stand for 10 minutes. Drain the currants, pat dry with paper towels and set aside. Mix the flour, sugar, baking powder and salt in a bowl. Using a pastry cutter or a food processor, cut in the butter until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. Pour the egg mixture slowly into the flour mixture, mixing just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden and cooked through. Serve them with butter, whipped cream and/or jam. 

Tea Scones

Summary

Yield
2 Scones
SourceChristina Brawner (1985)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2 c
flour
2 T
sugar
1 T
baking powder
1 t
salt
1⁄4 c
oil
1⁄2 c
sour cream
3 T
milk
1
egg, beaten

Instructions

Mix all ingredients. Knead on a floured surface 12 to 15 times. Divide into 2 balls. Roll each ball into 6-inch circles. Brush on milk and cut 4 slits on the top. Bake at 375° for 15 minutes. Serve with butter and jam. 

Quick Cottage Oat Biscuits

Summary

Yield
18 Biscuits
SourceBeth Caputo (1987)
Prep time
25 minutes
Cooking time
12 minutes
Total time
37 minutes

Ingredients

2 c
unbleached white flour
1 c
oat flour (you may grind rolled oats in a blender or food processor)
2 t
sugar
1 t
salt
4 t
baking powder
1 t
baking soda
1⁄2 t
cream of tartar
1⁄4 c
butter or margarine
2
eggs (beaten well)
1 1⁄2 c
low-fat cottage cheese
 
Cornmeal (for sprinkling pans)

Instructions

In a large bowl, combine white flour, oat flour, sugar, salt, baking powder, baking soda and cream of tartar. With a pastry blender or fork, work the butter or margarine into the flour mixture. Combine the beaten eggs and cottage cheese and add this to the flour mixture. Use your hands to blend the ingredients well. Turn the dough onto a slightly floured board and knead the dough 1 to 2 minutes, or until it is smooth. Roll the dough out on a lightly floured board to the thickness of about 1/2 inch and cut with a cookie cutter. Sprinkle 2 cookie sheets with the corn meal and place cut dough on them, allowing space between the biscuits for the dough to rise. Bake the biscuits in a preheated 425° oven for 10 to 12 minutes. 

Notes

From Jane Brody’s Good Food Book

"The Best" Buttermilk Biscuits

Summary

Yield
12 Biscuits
SourceKay Jones (1986)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

4 c
flour
2 T
baking powder
1 t
soda
1⁄2 t
salt
1 T
sugar
2⁄3 c
margarine
1 1⁄2 c
buttermilk
1⁄4 c
margarine, melted (to brush on before baking)

Instructions

Combine dry ingredients and cut in margarine. Moisten with buttermilk. Knead lightly and cut 3/4 inch thick. Place on lightly greased cookie sheet. Bake at 450° for 15 minutes. 

Pecan Biscuits

Summary

Yield
20 Biscuits
SourceBess Mealer (1978)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

2⁄3 c
pecans, chopped
2⁄3 c
granulated sugar
2 1⁄2 T
lemon peel (grated)
1⁄2 t
cinnamon
2 pk
refrigerated buttermilk biscuits (8 oz.)
1⁄4 c
butter or margarine (melted)

Instructions

About 30 minutes before serving: Preheat oven to 400°. In medium bowl, combine pecans, sugar, lemon peel and cinnamon. Dip top and sides of each biscuit into melted butter or margarine, then dip into sugar mixture, coating completely. Place on greased cookie sheets about 1 inch apart. Bake 10 to 12 minutes, until golden brown. 

Easy Rolls

Summary

Yield
12 Rolls
SourceBetty Sheridan (2003)
Prep time
2 hours, 15 minutes
Cooking time
10 minutes
Total time
2 hours, 25 minutes

Ingredients

 
butter (for greasin muffin tins)
2 c
self-rising flour
1 c
milk
2 T
sugar
4 T
mayonnaise

Instructions

Preheat oven to 350°. Lightly grease a 12-cup muffin tin with butter. In a large bowl, combine flour and milk, blending with a rubber spatula. Add the sugar and mayonnaise and stir until just combined. Spoon batter into prepared muffin tin. Bake for 12 to 15 minutes, or until golden brown. 

Pages

Subscribe to Breads & Rolls