Mama Bs Buttered Pastry Rolls Food

BUTTERED ROSEMARY ROLLS

Steps:

• Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.
• When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.
• Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.
• Then you can dig right in!

BUTTER ROLLS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 baking dish.
• In a large bowl, mix together the flour and salt. Use a pastry cutter to cut in the butter.
• When you have coarse crumbs, add the 1/2 cup of water and stir. Use your hands to press the dough together.
• Place dough in fridge for 10 minutes to make it a bit easier to work with.
• Generously sprinkle your workspace with flour. Roll the dough out into a 12x10 rectangle.
• Spread the softened butter evenly over the pastry. Sprinkle with the 1/4 cup of sugar and cinnamon.
• Roll up the dough, jelly roll style. Cut into 12 even slices.
• Place in the prepared baking dish.
• In a small saucepan, heat the milk and remaining sugar just until it begins to boil. Remove from the heat and stir in the vanilla.
• Pour the milk sauce over the rolls.
• Bake until browned, about 30-40 minutes.
• Let cool in the pan for 15 minutes before serving.

OLD FASHIONED BUTTER ROLLS

Steps:

• 1. PREHEAT OVEN TO 350*,LIGHTLY GREASE A 7X11 INCH BAKING PAN
• 2. IN A LARGE BOWL MIX TOGETHER FLOUR AND SALT, CUT IN SHORTENING MIX THOURGHLY UNTILL MIXTURE RESUMBLES BREADCRUMBS (USE A PASTRY BLENDER IF POSSIBLE) STIR IN WATER AND PRESS DOUGH TOGETHER WITH YOUR HANDS, ROLL OUT PASTRY INTO A LARGE RECTANGLE. SPREAD THE BUTTER EVENLY OVER PASTRY. NOW SPRINKLE ON 1/4 CUP OF SUGAR AND NUTMEG.ROLL UP THE DOUGH (JELLY ROLL STYLE)AND PINCH TO SEAL. NOW CUT INTO 12 EVEN SLICES.PLACE THE ROLLS IN THE PREPARED PAN.
• 3. IN A SMALL SAUCEPAN HEAT THE MILK,2/3C. SUGAR,ANDVANILLA UNTIL MIXTURE BEGANS TO BUBBLE, POUR MILK MIXTURE OVER ROLLS.
• 4. BAKE IN PREHEATED OVEN UNTIL BROWN ABOUT 40MIN.

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

MAMA'S OH SO SWEET SOURDOUGH ROLLS

Steps:

• 1. Mix all the dough ingredients together (remember to only use the extra flour as needed..) the dough should be a little sticky and firm, and smooth and elastic. (Too much flour will make the rolls tough) Put the dough in a large, buttered, glass bowl (plastic will work too). Cover with a damp baking cloth and set in a warm place to rise until doubled or tripled in size (about 2 to 12 hours, maybe more).
• 2. Divide the dough in half (keeping half of it covered in the bowl while working with the first half). Put first half of dough on a floured surface. Use a rolling pin to roll dough about 1/2 inch thick and into a rectangle that is about 16 inches by 6 inches (16x6). Be careful not to use too much flour, and be patient and don't "rush" the rolling process, don't overwork the dough. Brush the dough with melted butter.
• 3. Prepare desired filling. Evenly distribute half of it over the buttered dough. (leave about a half an inch of dough "clean" on one of the long sides, from butter or filling (makes sealing easier). As evenly as possible: roll the dough and filling into a long "log". Either put egg wash or a little water on the "clean" edge of the dough, this is to help "seal" it together. Gently "pinch" the dough together to help form a "seal".
• 4. Use about a foot of fishing line or dental floss to place around the dough making 1-1/2 to 2 inch "slices" (pretend you are tying a shoe by pulling both ends of the string in an x (criss cross). Place each "slice" into a well buttered 9x13 inch glass baking pan. When the pan is full, cover with a damp baking cloth and put in a warm place to let rise until doubled or tripled in size (2 to 12 hours). Finish making the rest of the dough and slices and determine what size pan you need to put them in. Cover them and let them sit to raise.
• 5. When dough is ready, preheat the oven to 350 degrees. Bake for 40 - 50 minutes (the roll temperature should be 190 degrees inside). Cool about 2 hours. Frost.
• 6. If you aren't going to need all of the rolls, do not frost them all, place in zipper bags and freeze. The night before needing them remove them from freezer.
• 7. For Frosting: Mix all ingredients together using an electric mixer, and adding the powdered sugar slowly and last, until desired consistancy.

MAMA'S YEAST ROLLS

Steps:

• Place water in large bowl.
• add yeast.
• stir in sugar, oil, salt, and 4 cups flour.
• Beat well with electric mixer at med to high speed.
• Stir in the last 2 cups of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and is soft and elastic.
• Turn out on floured board and knead for 5 to 10 minute.
• Transfer to greased bowl, cover and place in warm, draft-free area.
• Allow to rise to double.
• Punch down and turn out on floured board.
• Knead to remove most of the air bubbles.
• Pinch off approx 2 inch diameter pieces.
• Place in greased pan.
• When all rolls made, brush with oil or butter.
• Allow to rise to double.
• Bake in hot (425) oven until golden brown.
• Remove from pans and cool on wire rack or serve while still warm.
• May be frozen after baking.

FLUFFY BUTTER DINNER ROLLS

Steps:

• Whisk yeast, 1/2 cup warm water and 1/4 cup sugar. Allow to stand until yeast is dissolved.
• In the meantime, add eggs, butter and 2 cup warm water in bowl and mix. Add dissolved yeast mixture and then add the remaining dry ingredients. Stir until well mixed. Cover and allow to rise 1 hour.
• Turn onto floured board; knead once or twice to make dough easy to handle. Roll into desired shapes (I divide the dough in half and roll into a circle, melt some butter and put on top, then cut it like a pizza and roll crescent rolls). Place on greased pan. Allow to rise 20-30 minutes. Bake 10 minutes at 375 or until done.

MAMA B'S BUTTERED PASTRY ROLLS

Steps:

• Blend flour, butter, shortening, and salt in bowl with blender or forks until coarse meal consistency. Add 4 Tbs. ice water and gently mix until blended. If dough doesn't stick together when squeesed add more ice water a Tbs. at a time until blended and able to just form a ball. Be careful not to overwork or pastry will be tough. Turn out mixture on lightly floured surface, roll out with a rolling pin into a rectangle jellyroll shape and roll pie thin. Can divide and make smaller rectangles if space is limited. Spread half the melted butter over the rolled pie dough. Sprinkle 1/2 cup of the sugar evenly over the butter. Start at one short end and roll jellyroll fashion to the other end. Cut into one inch sections and transfer to a pan and lay flat. Add the milk, remaining sugar, remaining butter, and vanilla together in a bowl and wisk to blend. Pour evenly over rolls. Bake at 400 degrees until light golden brown on top and filling is no longer soupy but more like a stiff pudding. This will take approximately 40 minutes. Serve warm from the oven.