Almost Morton Tea Room Rolls Recipes

Steps:

• Grease a glass bowl and baking pans and set aside.
• Sift flour three times, then measure.
• Set aside.
• Soften yeast in warm water, then set aside.
• Slightly beat the egg, then set aside.
• In a large bowl (not the greased one), combine sugar, shortening and salt.
• Stir in hot milk until sugar and salt are dissolved and shortening is almost melted.
• Let cool to lukewarm and add softened yeast, egg and 2 cups of flour.
• Beat well by hand, gradually adding remaining flour or enough to make a soft dough.
• Place dough on floured surface and knead 1 to 2 minutes.
• Place dough in greased glass bowl and cover.
• Let rise for about 1 1/2 hours, or until doubled in size.
• Punch down.
• Turn out onto lightly floured surface and roll out to desired thickness.
• Cut into circles with a biscuit cutter.
• Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan.
• Brush tops of rolls with melted butter.
• Cover and let rise until doubled, about 30 minutes.
• Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown.
• Remove from oven and brush tops again with butter.
• Makes about 48 rolls.
• Note: Tillamook butter is sold in organic groceries and natural health-food stores.

Steps:

• Bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel.
• Have green onions and basil leaves prepared.
• Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
• Remove tea bags.
• Pour tea into a low sided casserole and allow to cool.
• To assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.
• To assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice paper folding in flaps after first turn.
• Add one basil leaf, keep rolling.
• Continue until all the rolls are finished.
• The rolls will keep in the refrigerator for 6 hours, tightly covered.
• To serve cut in half on the diagonal and serve with dipping sauce.
• To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
• Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
• Mix well and serve with wrappers.

Steps:

• Cook cream in top of double boiler over simmering water until reduced by about half.
• It should be the consistency of butter, with a golden"crust" on the top.
• Transfer, including crust, to bowl.
• Cover and let stand 2 hours, then refrigerate at least 12 hours.
• Stir crust into cream before serving.
• Keep unused portions refrigerated, tightly covered, for up to 4 days.