Scalded Milk Rolls Food

GRANDMA'S DINNER ROLLS RECIPE

Steps:

• Place milk in a microwave-safe glass measuring cup. Microwave for 4 minutes. Place in refrigerator and allow to cool to between 105 - 110 degrees F.
• Melt butter and set aside to cool.
• In the bowl of a stand mixer fitted with the dough hook, combine the 6 cups of flour and salt.
• Remove the milk from the refrigerator and whisk in the yeast and sugar. Allow to rest for 5 minutes.
• Beat the 2 eggs into the melted butter. Add the yeast, sugar and milk mixture to the flour and salt and knead on low speed until dough begins to come together. Stop mixer and add the eggs and melted butter. Knead the dough, scraping down the sides of the bowl if necessary, for 6 minutes.
• Remove the dough hook and bowl from the stand mixer. Cover the dough ball in the bowl loosely with a towel.
• Place the dough bowl in a warm spot and allow to rise for about 60 minutes or until dough is doubled in size.
• Gently push down on the dough to deflate. Place on clean counter and evenly divide dough into 8 log-shaped pieces, using a bench scraper or sharp knife.
• Cut each of the eight dough logs into four equal pieces, giving you 32 rolls. Gently cup each roll in your hand to "plump" them up a bit in the center.
• Place the rolls in well-greased baking dishes, spaced about 1/2-inch apart. Place dishes in a warm spot and cover loosely with a towel. Allow rolls to rise in baking dishes for 60 minutes more.
• Bake at 375 degrees for 14 - 18 minutes. Watch closely in the last few minutes to make sure tops don't over brown.
• Brush the tops of the rolls with melted butter when they come out of the oven. Serve warm.

MRS. MANWARREN'S CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined.
• In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble.
• Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total.
• Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle.
• For the filling: Spread the melted butter on the rolled-out dough.
• In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour.
• Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes.
• For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl.
• Allow the cinnamon rolls to cool a bit, then drizzle with the glaze.

CINNAMON ROLLS

Steps:

• Heat oven to 350 degrees F.
• In a small bowl, mix yeast in the warm water and set aside.
• In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth.
• Then add yeast mixture. Mix in remaining flour until dough is easy to handle.
• Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
• When doubled in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
• Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if you want. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
• Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
• Bake for about 30 minutes or until nicely browned.
• When the rolls are slightly cooled, add any glaze that you like, and enjoy!

MOM'S CINNAMON ROLLS

Steps:

• Add the yeast to the warm water. Let sit while preparing rolls. Put a little sugar in the mixture to feed the yeast. It should rise.
• Scald milk; add shortening.
• Add sugar and salt and cool to tepid.
• Add beaten egg and yeast.
• Add flour 1 cup at a time beating after each addition. Add 4 cups flour. Dough will be soft but firm enough to handle. Add more flour a little at a time until you can handle the dough.
• Knead on a floured surface until elastic and smooth.
• Place in an oiled bowl and let rise 1-1/2 hours or refrigerate overnight.
• Press dough down and divide into workable sections.
• Roll out into a rectangle.
• Cover with melted or softened butter.
• Mix cinnamon and brown sugar and spread over melted butter generously.
• Roll up jellyroll style and pinch ends to seal.
• Cut into slices 1 inch thick (I use dental floss to slice evenly).
• Place in greased pan leaving space to rise. Let rise until doubled.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes until lightly brown.
• For the Frosting:
• Beat powdered sugar, melted butter and vanilla together, adding milk or cream to make a thick consistency.
• Spread over warm rolls to let frosting melt.

SCALDED MILK ROLLS

Steps:

• Dissolve yeast in hot water, let stand 5 mins. In large bowl mix hot milk, shortening, sugar and salt. Cool mixture for 10 min. Add 2 cups flour, egg and yeast mixture. Beat well with mixer. Stir in remaining flour. Knead 8 - 10 mins. Let rise until double, punch down and turn, let rise until double. Shape into 12 balls, place in greased 11x7.5" pyrex dish. Let rise until double. Bake at 375 for 25-20 mins. Brush with melted butter toward the end of cooking for brown tops.

HOLIDAY NUT ROLL (AMERICANIZED CROATIAN NUT ROLL)

Steps:

• Scald milk in small pan, set off burner and cool to warm. In large mixing bowl combine warm milk and yeast with wire whisk. Beat eggs in separate bowl, then add to milk. Beat milk-egg mixture by hand for 2 minutes. Mix in sugar and margarine. Add flour slowly, mixing as you go (my grandmother insists this should be done with a wood spoon). Do not rise, do not chill. Set aside.
• Chop walnuts (food processor or very finely by hand). In large mixing bowl, combine walnuts, white sugar, and milk. Mix thoroughly. Add remaining ingredients (butter, brown sugar, salt, vanilla, whiskey), mixing thoroughly. Filling should be thick and moist, but not stiff.
• Pre-heat oven to 325 degrees.
• Separate large dough ball completely into 10-12 equal balls (simple method is to cut dough to equal portions on a cutting board with a lightly floured butcher knife then reform portions to balls).
• On a rolling board or clean counter, roll each dough ball to about 1/4 inch thickness in an oblong-oval shape. Spread nut mixture over rolled dough, covering the entirety with a thin layer, and keeping the mixture about 1/2 inch to 1 inch away from the edges of the dough.
• Form the roll first by folding the horizontal edges of the dough inwards on both the left and right sides. Then fold up the bottom of the dough about 1 1/2 inches. Each side and the bottom of the dough should now be folded in towards the middle of the rolled dough so that the nut covering is enclosed by the folded sides. Begin rolling from the bottom of the dough (where you just made the fold) towards the top. When you reach the top, fold the edges into a wide triangular flap (so that the roll will end with an overlapping wide "V"). Place the roll "V" down on a greased cookie sheet. This sounds complicated, but the basic idea is simply to close off the edges to prevent leaking--if you simply roll it like a jelly roll, the filling would ooze out and burn on the pan.
• Brush top with beaten egg (makes the roll pale gold-brown when baked).
• Repeat process to form other rolls. If nut mixture becomes thick and difficult to spread add more evaporated milk.
• Keep rolls at least 2 inches apart on baking sheets, and bake each for 20-25 minutes or until tops appear golden-brown. Cool at least 20 minutes before moving.