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Yeast Sweet Rolls With Variations Recipe
|All purpose flour||4 Cup (64 tbs) (Regular)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Yeast||1 Tablespoon (One Package, 1 Tablespoon Active Dry Or Compressed)|
|Warm water||1⁄4 Cup (4 tbs) (Lukewarm For Compressed Yeast)|
|Egg||1 , slightly beaten|
|Softened butter||4 Tablespoon|
Serving size: Complete recipe
Calories 3073 Calories from Fat 986
% Daily Value*
Total Fat 112 g172.5%
Saturated Fat 66.5 g332.6%
Trans Fat 0 g
Cholesterol 485 mg
Sodium 2128.6 mg88.7%
Total Carbohydrates 447 g148.9%
Dietary Fiber 14.7 g58.9%
Sugars 63.6 g
Protein 67 g134.9%
Vitamin A 67.8% Vitamin C 0.03%
Calcium 39.1% Iron 137.3%
*Based on a 2000 Calorie diet
Place the butter, salt, and sugar in a large bowl; add the scalded milk and allow to cool to lukewarm, stirring to dissolve the sugar and salt and to melt the butter.
Soften the yeast in the warm water and add, along with the beaten egg, to the cooled milk mixture.
Stir in 3 1/2.
cups of the flour, 1 cup at a time, beating vigorously to blend.
Scrape dough from the sides of the bowl and brush the top of the dough and the sides of the bowl with softened butter.
Cover dough and let rise in a warm place (80°) about 2 hours, or until almost doubled in bulk.
Then turn out on a well-floured board and knead lightly, adding flour until the dough is no longer sticky (do not use more than 1/4 to 1/2 cup flour on the board).
Suggestions follow for shaping and baking.
Hot Cross Buns.
When you prepare the basic dough, incorporate with the flour 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/2 cup dried fruits (currants, chopped candied orange peel, or chopped mixed candied fruits).
Follow rest of basic recipe.
Shape risen dough into 2 dozen round buns.
Place apart on greased baking sheets, cover, and let rise in a warm place (80°) until almost double in size.
Slash the tops of each with a sharp knife to make a cross.
Bake in a 425° oven about 10 to 14 minutes.
While still warm, fill in the crosses with a frosting made by blending 1/2 cup powdered sugar, 1/8 teaspoon vanilla, and about 2 teaspoons milk (enough to make a creamy icing).