HOT ROLL MIX
"A friend who is a home economist gave me the recipe for this mix that can be used to make dinner rolls or cinnamon rolls," notes Barbara Morse of Spirit Lake, Iowa. The buttery dinner rolls make a super accompaniment to any entree, and the sweet cinnamon rolls are perfect with coffee.
Provided by Taste of Home
Time 20m
Yield 1 dozen rolls per batch.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 146 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 237mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
SCHOOL CAFETERIA HOT ROLLS
Recipe for hot rolls (from school food service 1968-1990).
Provided by Trampisjr
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 42
Number Of Ingredients 8
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.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 17.3 g, Cholesterol 11.8 mg, Fat 4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 59.7 mg, Sugar 2.5 g
QUICKER STOLLEN
This fast version of this holiday classic is made extra speedy by the use of hot roll mix. It eliminates waiting for the dough to rise and the final resting time.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 40m
Yield 1 loaf.
Number Of Ingredients 14
Steps:
- In a bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in the water, butter, egg, lemon zest and extract to form a soft dough. Turn onto a floured surface. Knead in raisins, candied fruit and almonds, about 5 minutes. Cover and let rest for 5 minutes. , Roll or press dough into a 12x7-in. oval. Fold a long side over to within 1-in. of opposite side; press edge lightly to seal. Place on greased baking sheet; curve ends slightly. Cover and let rise until nearly doubled, about 20-30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire rack. Combine confectioners' sugar and milk; spread over stollen. Decorate with cherries and almonds if desired.
Nutrition Facts : Calories 251 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 283mg sodium, Carbohydrate 46g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
HOT ROLL MIX
Fix this mix ahead and you'll be ready to roll. Makes Swedish Connamon Twists, Tatonuts, Cinnamon rolls, Cream Cheese Swirls, Butterscotch butter balls, Pluckit, Mary's Honey-Walnut swirl, Pan rolls, Orange Butterflake rolls, Crescent Rolls, Homemade White Bread, Hi-Light onion bread, Good-for-you Bread, Big Soft Pretzels.
Provided by Salt Lake Meal Swap
Categories Breads
Time 20m
Yield 22 cups of mix
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large bowl. Stir together to distribute evenly. Pat in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of Hot Roll Mix.
WHOLE-WHEAT HOT ROLL MIX
In getting a gift basket ready I realized that this recipe had not been posted. It is a mix that can be used to make Recipe #265893, Recipe #265894, Recipe #265884, Recipe #266313 and Recipe #266311. The recipe is from More Make-A-Mix Cookery.
Provided by PaulaG
Categories Breads
Time 15m
Yield 18 cups
Number Of Ingredients 5
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.
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