Time 45m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in enough of the remaining flour to form a stiff dough. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Stir dough down. Fill 12 greased muffin cups half full. Cover and let rise until doubled, about 15 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.
Time 2h45m Yield 12 Number Of Ingredients 9 Steps:
Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes. Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms. Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles. Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces. Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap. Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
Time 1h55m Yield 18 Number Of Ingredients 10 Steps:
Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C). Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes. Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky. Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes. Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until browned, about 15 minutes.
Time 2h18m Yield 48 Number Of Ingredients 9 Steps:
Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and 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 to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches. Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double. Heat oven to 400°F. Bake 12 to 18 minutes or until golden brown.
Time 1h5m Yield Makes 8 - 10 Number Of Ingredients 15 Steps:
Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up. Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden. While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Time 25m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, salt, eggs and 2 cups flour; beat on medium speed 3 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Meanwhile, preheat oven to 400°., Bake 10-15 minutes or until golden brown. Brush with butter.
Time 50m Yield 12 rolls, 6 serving(s) Number Of Ingredients 7 Steps:
In a mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120*. Add to dry ingredients; beat until blended. Add egg; beat on low for 30 sec, then on high for 3 minute Stir in remaining flour (batter will be stiff). Do not knead. Cover, let rise in a warm place until doubled, about 30 minute Stir dough down. Fill greased muffin cups half full. Cover, let rise until doubled, about 40 minute Bake at 350* for 15-20 min or until golden brown. Cool for 1 min before removing from pan to wire rack. Brush tops with melted butter.
Time 1h15m Yield 24 serving(s) Number Of Ingredients 8 Steps:
Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded. Stir in sugar, salt and butter. Measure warm water in 2 quart bowl and sprinkle in yeast. Stir. Add lukewarm milk mixture, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes. Punch down. Shape into 24 rolls. Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.
