Goofy Bread Rolls Food

GOOFY BREAD ROLLS

Steps:

• Dissolve yeast in 1/2 warm water with one tsp of the sugar and let proof.
• Warm the milk and place into mixer bowl. Melt Butter in microwave. Add butter, baking powder, eggs, remaining sugar, and butter to mixing bowl.
• Start mixer and gradually add flour. When the dough is still creamy add the yeast mixture. Continue mixing and adding flour until a nice sticky dough is achieved.
• Knead on a floured board about 15 times. Place dough in a oiled bowl turning once to coat. Let rise until double. (About 1 hour).
• Form rolls and place in a large rectangular pan. 15"x11"x2". Let rise again until almost double.
• Bake at 375 for 15 minutes or until nicely browned.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

OOEY GOOEY BREAKFAST ROLLS

Steps:

• Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
• Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
• Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

GOOEY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
• Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.

CHEESY BREAD ROLLS

Steps:

• Combine yeast with warm water.
• Combine half the flour, milk, sugar and butter in bowl or bench mixer.
• Pour in yeast and remaining flour.
• Work until smooth and elastic.
• Let rise 1 hour in oiled bowl; cover with cloth.
• Punch down and knead until smooth.
• Divide dough into six, shape into rounds and place on greased tray so rolls just touching.
• Let rise about 40 minutes.
• Brush tops and sides lightly with milk.
• Top with tasty cheese and bake at 200C for about 35 minutes.
• NOTE: You can used grated cheese, or thin slices.

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

FRANCES COOK'S BREAD & ROLLS

Steps:

• Scald milk and pour over sugar, shortening, & salt.
• Let it cool to lukewarm while softening yeast in a small bowl with the warm water.
• When soft, add the egg and beat together slightly.
• Pour the yeast/egg mixture into the milk mixture and stir them together.
• The flour may be sifted or poured into the liquid.
• With a large spoon, stir until flour/milk is well mixed.
• You should have a firm, but not stiff dough.
• Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen).
• Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day.
• Watch to make sure it doesn't spill out of the bowl.
• If it starts to spill before you're ready to use it, punch it back down.
• Refrigerated dough is easier to handle but takes longer to rise.
• BREAD:
• If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle.
• This dough does not require a lot of kneading; only enough to make it easy to handle.
• For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans.
• Allow about 2 hours for the dough to double again.
• Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).
• ROLLS:
• To make rolls, work and knead dough until springy and easily handled.
• Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls).
• SWEET ROLLS:
• For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round.
• Spread it with raisins and sprinkle with cinnamon and sugar.
• Dot with butter and roll as for a jelly roll.
• Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals.
• Let rise and bake as for loaves.
• Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot.
• Decorate with nuts or fruits.
• If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white.
• The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.