Homemade Hot Roll Mix Food

HOT ROLL MIX

Steps:

• In a large bowl, combine the flour, milk powder, sugar and salt; cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (about 13-1/3 cups total)., To prepare dough for dinner rolls or cinnamon rolls: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, dissolve yeast in warm water. Add egg and 3-1/3 cups hot roll mix; beat until smooth. Add enough bread flour to form a soft dough. , Turn on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., For dinner rolls: Punch the dough down; turn onto a lightly floured surface. Divide into 12 pieces; shape each into a ball. Place 2-in. apart on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks. Yield: 1 dozen rolls per batch. , For cinnamon rolls: Punch dough down; turn onto a lightly floured surface. Roll onto a 15x12-in. rectangle. Spread butter to within 1/2-in. of edges. Combine brown sugar and cinnamon; sprinkle over butter., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-1/2-in. slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over rolls.

HOMEMADE HOT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir sugar, salt, and half of the flour into the yeast mixture.
• Beat in the eggs and shortening.
• Add the remaining flour and beat until smooth.
• Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
• Stir down the dough.
• Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
• Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
• Pinch the rolls off (medium sized), and place in a greased pan.
• It may take two pans; one small, and one larger, for all the dough.
• You can also make loaves of bread out of it.
• Allow it to rise again, until doubled in bulk.
• Bake at 375-400 for 15-20 minutes .
• When done, brush with butter (while hot).
• Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
• For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
• Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
• Coat with frosting made with powdered sugar, milk, and a dash of vanilla.

SCHOOL CAFETERIA HOT ROLLS

Steps:

• Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.
• Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.
• Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.

MOM'S HOT ROLLS

Steps:

• Heat milk and shortening in large bowl in microwave until shortening melts.
• Meanwhile, dissolve yeast and pinch of sugar into warm water.
• In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
• Stir in half the flour mixture into the milk mixture. Stir in the yeast mixture, then stir in the remaining flour.
• Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
• Whisk together baking powder and last portion flour. Stir into the batter.
• Cover bowl with a plate and let rise in refrigerator 12-24 hours.
• Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours. Bake at 400 degrees for about 15 minutes or until done.
• PARKERHOUSE METHOD.
• Roll dough out on floured board to about 3/8" thick. Place on cookie sheet and brush with melted butter. Fold each one almost in half.
• CLOVERLEAF METHOD.
• By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
• Put remaining dough back into fridge and use within the next few days. Makes great cinnamon rolls too.

WHOLE-WHEAT HOT ROLL MIX

Steps:

• In a large bowl, combine the flours, salt and milk powder; stir with a wire whisk until evenly distributed.
• Measure the brown sugar and press through a coarse sieve.
• Stir either the brown sugar or granulated sugar into the flour mixture.
• Pour mix into an 18 cup container with a tight-fitting lid; label and date contents.
• Store in freezer for up to 6 months.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
• This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• Season with salt, pepper, and cayenne, if desired.
• In a separate pan, brown the hamburger.
• Season with salt, pepper, and cayenne, if desired.
• Mix the cabbage/onion with the hamburger thoroughly.
• You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
• DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• Ad to flour mixture; add eggs.
• Beat at low speed for 1/2 minute, then three minutes at high speed.
• Stir in as much remaining flour as you can mix in with a spoon.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball, and place in a greased bowl; turn once.
• Cover and let rise in a warm place till double (about 1 hour).
• Punch down and cover; let rest 10 minutes.
• ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• Cut into squares of 3 inches by 3 or 4 inches by 4.
• By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
• Water on your fingertips will facilitate them staying"glued" together.
• The end product should be a square with a seam running from each corner to the center where all four are joined.
• Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• Let raise 30 minutes.
• Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)

Steps:

• Brown ground beef and onion in skillet.
• DO NOT DRAIN!
• Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
• While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
• When dough is ready, pull off small balls of dough and roll out.
• Place meat mixture into middle of the dough.
• Fold the dough around the meat mixture.
• Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.