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Recipe Category: Bread
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Sweet Rolls For Easter Recipe
Ingredients
- Serving Size : 12
- 4 cup all purpose flour
- 1 teaspoon salt
- 2 tablespoon shortening
- 8 tablespoon dry milk powder
- 1 md egg-slightly beaten
- 1/2 cup sugar
- 12 ounce water
- 2 1/2 teaspoon yeast-active dry *
Method
- Add to the breadmachine in order preferred by your machine.
- In mine, start with the flour and add dry ingredients first.
- Yeast should be placed in the yeast dispenser.
- **note! If you use Fleischmann yeast, increase the amount by 1 teaspoonful! Run this on your dough cycle.
- After completion they can be finished one of several ways.
- One is to take a pinch of dough about the size of a small egg, pull, dip in melted butter, run through sugar/cinnamon mixture and then tie them in a knot.
- Another method is to roll out to about the size of a cookie sheet, spread butter (slightly LESS than a stick) over surface, then top with sugar/cinnamon mixture.
- Roll and slice about 1/2 inch thickness.
- You should get enough for about 3 9 round or sq pans
- I cover the bottom of pans lightly with melted butter-just a small amt! Allow room for them to double in size! Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN Off and place rolls in off oven).
- Let rise till very light and double in bulk (will take about 1 1/2 hours).
- Can cover with greased waxed paper.
- Do not use towels as they stick!! Bake in preheated oven at 375 degrees for about 20 mins.
- Remove from pan at once.
- Can be frozen.
- Best when eaten warm! Recipe will work as a caramel roll OR even just a plain sweet dinner-like roll.
- DO NOT use too much butter as they will not rise enough!.
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Full List of Sweet-Bread Recipes
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