Roseanne's Bread Recipe
Scott’s sister-in-law, Mindy, makes the most delicious rolls from this recipe and also makes great cinnamon rolls from this recipe. We love them. The rolls are so soft and buttery. Mindy says, “This recipe can also be used for croissants, pizza, frybread, scones, or this is our all time favorite Calzone dough. Believe me, we've tried several.” I believe the recipe originated from Roseanne Mix Croshaw.
2 T. yeast
½ C. warm water
2 C. milk
6 T. butter
½ C. sugar
3 t. salt
3 eggs
6-7 C. flour
1. Mix yeast and warm water in small bowl and set aside.
2. Mix milk and butter in microwave with lid for 4 minutes (time varies, butter just needs to be melted, and as far as I can tell, the lid is simply to prevent a big greasy mess).
2 T. yeast
½ C. warm water
2 C. milk
6 T. butter
½ C. sugar
3 t. salt
3 eggs
6-7 C. flour
1. Mix yeast and warm water in small bowl and set aside.
2. Mix milk and butter in microwave with lid for 4 minutes (time varies, butter just needs to be melted, and as far as I can tell, the lid is simply to prevent a big greasy mess).
3.In large mixing bowl, mix sugar, salt, and eggs. Add milk/butter mixture slowly.
4. With mixer, add 2 cups of flour.
5. Add yeast mixture.
6. Add 4-5 more cups of flour. You might need to just use a wooden spoon or do it by hand when it gets too tough for the mixer.
7. Knead well and add just enough flour so you can handle it.
8. Let rise in warm place 1 ½ hours. (This dough rises super fast, so I rarely wait that long. You can wait as little as 30 minutes and it will still taste good.)
9. Roll out and baste with melted butter. For rolls, divide dough into 4 equal pieces. Roll each piece into a circle and cut into 12 pieces. Roll large end first to create crescent rolls. For cinnamon rolls, add filling listed below. Roll up and cut with thread/floss.
10. Place on cookie sheet and let rise for 30 minutes. Bake at 400 for 12-15 minutes. Watch closely. Frost when cool. Mmmmm.... Enjoy!
Note: sometimes I do half rolls and half cinnamon rolls (we like a lot of filling to so I do the full amount of filling in a half batch :D). It makes a good amount of each for my family of 6.
For Cinnamon rolls:
Filling (perhaps double if using all dough for cinnamon rolls only):
1 c. packed brown sugar
1-2 T. cinnamon
1/3 c. butter
Cream ingredients together and spread over rolled out dough.
Cream Cheese Frosting (half recipe if only using half the dough):
4 oz (half a bar) of cream cheese (you can use fat free)
½ c. butter
2 c. powdered sugar
1 t. vanilla
Cream together cheese and butter. Slowly add in 2 c. powdered sugar and vanilla. Store leftovers in the fridge.
4. With mixer, add 2 cups of flour.
5. Add yeast mixture.
6. Add 4-5 more cups of flour. You might need to just use a wooden spoon or do it by hand when it gets too tough for the mixer.
7. Knead well and add just enough flour so you can handle it.
8. Let rise in warm place 1 ½ hours. (This dough rises super fast, so I rarely wait that long. You can wait as little as 30 minutes and it will still taste good.)
9. Roll out and baste with melted butter. For rolls, divide dough into 4 equal pieces. Roll each piece into a circle and cut into 12 pieces. Roll large end first to create crescent rolls. For cinnamon rolls, add filling listed below. Roll up and cut with thread/floss.
10. Place on cookie sheet and let rise for 30 minutes. Bake at 400 for 12-15 minutes. Watch closely. Frost when cool. Mmmmm.... Enjoy!
Note: sometimes I do half rolls and half cinnamon rolls (we like a lot of filling to so I do the full amount of filling in a half batch :D). It makes a good amount of each for my family of 6.
For Cinnamon rolls:
Filling (perhaps double if using all dough for cinnamon rolls only):
1 c. packed brown sugar
1-2 T. cinnamon
1/3 c. butter
Cream ingredients together and spread over rolled out dough.
Cream Cheese Frosting (half recipe if only using half the dough):
4 oz (half a bar) of cream cheese (you can use fat free)
½ c. butter
2 c. powdered sugar
1 t. vanilla
Cream together cheese and butter. Slowly add in 2 c. powdered sugar and vanilla. Store leftovers in the fridge.
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