Aunt Claras Rolls Recipes

Steps:

• In a heat-proof bowl, melt 1 stick of the butter in the microwave and allow it to cool.
• Add 1/4 cup warm (not hot) water, the yeast, and 2 tablespoons of sugar to a small bowl and stir slightly with fork. Set aside to proof.
• In a mixing bowl of a stand mixer fitted with a dough hook, put 3 cups of the flour with the salt, eggs (preferably at room temperature), 1 cup warm (not hot) water, 1 cup sugar, and the cooled melted butter. Mix well.
• Add the yeast mixture and gradually add the remaining 2 cups of flour and keep beating. Cook's Note: You may not need the whole 5 cups of flour; the stickier (not runny) the dough, the lighter the rolls.
• Transfer the dough to a large bowl and pour about 1/4 cup of oil over the dough. Cover with a plate and let rise, at least double or more its original size, about 2 hours.
• Preheat the oven to 350 degrees F.
• After the dough has risen, transfer it to a floured surface and knead it a little. Roll out the dough about 1/4-inch thick (or thinner). Let the dough rest a few minutes while you melt the other stick of butter. Use a cookie cutter and cut out rolls. Dip each roll in melted butter, fold in half and put them on a sheet pan. Arrange them close together, filling up the pan.
• Bake until nice and brown. Ovens vary, so maybe about 20 minutes.
• Take the pan out of oven and immediately brush the rolls with butter. Transfer them to a serving dish and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
• Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
• Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
• Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
• Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
• Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Steps:

• Mix sugar, shortening, and salt (use cake beater attachment).
• Add one egg at a time, beat thoroughly until a smooth consistency.
• Separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients.
• Add 3 cups of flour.
• Switch to dough hook attachment add 4th cup of flour, should be sticky consistency.
• Add 5th cup of flour.
• Between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl.
• Remove dough from bowl and form it into a ball - should be "smooth as a babies behind".
• Place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 ½ to 2 hours minimum.
• Soften salted butter (start with half a stick).
• Roll out dough to about ½ inch height.
• On floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed.
• Preheat oven to 400 degrees.
• Place in pan ½ inch apart. Leave in warm room and bake after rolls double in bulk.
• Bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. Butter tops of rolls as soon as you remove from oven. Yields approximately 40 rolls.

Steps:

• proof yeast in 1/4 cup lukewarm water (it says yeast cake soaked i hour ).
• pour boiling water over lard
• add sugar.
• and salt.
• cool
• add beaten eggs
• and yeast
• add enough flour to make stiff dough
• let dough rise until double
• shape into buns
• let rise again
• bake in 425 degree oven 15 minutes (im guessing on time and temp since its not on recipe ).

Steps:

• In a food processor/mixer use dough hook and blend the first four ingredients together dissolve yeast into 1/2 cup of warm water. once blended add egg and gently blend into yeast mixture. Add to vegetable oil mixture and very lightly blend. Add flour, one cup at a time until dough forms into a ball and no longer adheres to sides of mixing bowl. Fold out onto a lightly floured surface and knead. In a lightly oiled bowl place dough and cover (about 45 mins to an hour) Punch down. roll dough into golf ball sized shape and place on a greased baking sheet. Place each roll about 1/2 inch apart. cover and let rise again. Bake at 350 degrees until light brown on the top (approximately 20-25 minutes) Enjoy!