Bonnies French Rolls Recipes

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Steps:

• 1. I use my Kitchen Aid bread hook to do the mixing work. You can knead by hand if you must.
• 2. Rinse out the large stainless mixing bowl with hot water and get it warm ( I use the one that fits the Kitchen Aid) add the 1 1/2 cups water, the yeast and the sugar, mix with a spoon and let stand for 10 minutes to work.
• 3. Then add 2 tablespoons of oil, and 2 cups of the flour with the 1 teaspoon of salt added to it and stir and then add that to the yeast mixture and stir again. Put the mixing bowl on the stand and add 1/2 cup of the remaining flour, a little at a time. The dough will pull away from the sides of the bowl.
• 4. Knead 8 minutes by mixer (or on floured board by hand) until the dough is smooth and elastic.
• 5. Lightly oil a large deep bowl, put the ball of dough in it and turn the oiled surface to the top. Place the dough in the oven, cover with a towel, and turn the oven light on to keep it warm. Let it rise about one hour until it has doubled in size.
• 6. If it has doubled in size, punch it down, turn out on a lightly floured board and shape into a large ball, divide that in half and divide it again. and so on until you have 16 pieces. Now if you want half sandwich rolls and half dinner rolls then make your sandwich rolls larger. You can also make a long loaf of French bread from this recipe or a braid if you wish.
• 7. Place the shaped rolls on a greased cookie sheet. I like a ball shape the best for dinner rolls, and you can make oval shape for sandwiches if desired. Let rise for about 40 minutes until double in size.
• 8. Preheat the oven to 400 degrees. Bake at 18 to 20 minutes if you make the standard 16 rolls. It may take a few minutes longer for the sandwich rolls depending on your oven. I have to tent the rolls the last five minutes or they get too brown. Cool on rack. Butter the tops to keep them nice and soft, or don't, and the bread will be crispy like French bread. When cool place in zip lock bags. Enjoy!
• 9. Cook's tip: To freshen the rolls the next day, put them in a paper bag in a pre-heated 350 degree oven for five minutes. They will be as good as fresh baked! These rolls freeze well. Defrost in the plastic bag and then freshen as stated above.

Steps:

• 1. COOK'S TIP: If your mixing bowl is cold, rinse it out with hot water and dry it before using so it won't cool off your ingredients.
• 2. COMBINE INGREDIENTS: In the mixing bowl, add the water, make sure it is at least 120 degrees. (use a thermometer) Add the sugar, the yeast and whisk until well blended. Let set about 5 minutes. Then add the melted butter, 3 cups of the flour, and the salt and mix. (I use a Kitchen Aid Mixer, but it can be done by hand.) Add just enough flour from the remaining 3 cups until the dough cleans the bowl. Knead with dough hook for 8 minutes.
• 3. LET THE BREAD RISE: Let the dough rest on the counter covered for 15 minutes. Then shape into two long loaves. Place on a greased cookie sheet and place in a warm place to rise for about 30 to 40 minutes. I place mine in the oven with the light on.
• 4. BAKE THE BREAD: Bake in a 350 degree oven for 40 to 50 minutes until light golden brown. Time will depend on your oven and altitude. When the loaves are done, remove from oven to a wire rack to cool. Butter the tops with butter to keep them soft. Enjoy!

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Steps:

• 1. Combine cake mix, yeast, 1 cup of flour, and salt in a large bowl. Stir in water, eggs, and oil. Beat 2 minutes on medium speed of electric mixer. Gradually add enough remaining flour to make a soft dough.
• 2. Turn dough out on a well floured surface. Knead until smooth and elastic, {About 5 minutes}. Cover dough and let rest 10 minutes.
• 3. Divide dough in half and roll each half into a 15 x 14 rectangle and spread each half with 2 sticks of margarine and half of the cinnamon and sugar mixture (or to taste).
• 4. Roll up each rectangle jellyroll fashion, starting at long side, moisten edges with water and pinch to seal. Cut each roll into 1 inch slices. Place slices cut side down on two greased 13x9x2 inch pans.
• 5. Cover and let rise in a warm place, free from drafts, about 45 min. Rolls will not double in bulk. Bake at 350 degrees for 30 min.
• 6. Combine powdered sugar, milk and vanilla, stirring well. Drizzle over warm rolls. Yield about 30 large rolls. Enjoy!!!
• 7. THE CAKE MIX: You can use either a white or yellow cake mix. REMEMBER: Don't use a cake mix that has pudding in.

Steps:

• 1. Use Bonnie's Basic Bread recipe for the dough. After the dough has completed the first rise, punch the dough down and roll it out on a lightly floured surface. Roll into a rectangle 15 X 9. Brush the dough with the melted butter. Mix sugar and cinnamon in a shaker and sprinkle evenly over the dough. Use as much or as little as you like. I use about half the mixture. Add raisins or pecans if desired.
• 2. Now roll it starting on the long side and roll tightly and pinch the seam together to seal. Cut into 14 to 16 rolls.
• 3. Place in a butter greased glass Pyrex oblong dish, sprinkle it with sugar.
• 4. Place the cinnamon roll slices in the pan almost touching. Let rise about 45 minutes to 1 hour. Bake for 30 minutes in a 375 degree oven until golden brown. Let cool five minutes and then mix the glaze and pour over rolls.
• 5. To make the glaze combine the butter, powdered sugar and vanilla in a small mixing bowl. Add the hot water, one tablespoon at a time until smooth and can be drizzled. Spread over rolls, wait 5 minutes and pour a little melted butter on top of the rolls. Simply decadent! Enjoy!

Steps:

• Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
• Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
• Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
• Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
• While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
• Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

Steps:

• 1. TO START: Assemble all ingredients before you make the recipe. Prepare two bread pans or one large bread pan, grease generously. If you are making French bread, spray a French bread pan (with 2 forms) with gluten-free, non-stick cooking spray or brush with more olive oil and sprinkle a teaspoon of cornmeal onto the bottom of each pan. You will need to put it on a cookie sheet or have corn meal everywhere.
• 2. MIX THE YEAST: Combine the yeast, sugar and warm water in a large mixing bowl, and whisk to dissolve the sugar. Let sit for 5 -6 minutes (10 if the yeast has been in the fridge) or until it is foamy and doubled in size. Mine was cold from the fridge, so it took about 15 minutes to double in size.
• 3. MIX THE GUM AND OIL: In a small bowl stir the xanthan gum with the olive oil until the xanthan gum is dissolved. Set aside. (Mixing the xanthan gum and olive oil together before adding to the batter makes it work better)
• 4. MIX EGGS AND VINEGAR: Beat the egg whites of two eggs in a small bowl until frothy, but not peaks. (beating the egg whites gives it its sponge texture) Slightly beat the other eggs and the yolks in another small dish, add the vinegar. Set both aside.
• 5. MIX THE FLOURS: (Don't mess with these flours because this recipe really works) Combine the flours, tapioca starch (or gluten-free flour blend) and salt in the bowl of a mixer fitted with a whisk attachment (or just the regular beaters - don't use a dough hook) and mix to combine.
• 6. ADD INGREDIENTS: Add in the yeast mixture, xanthan gum mixture, and the frothy egg whites and beaten eggs and vinegar mixture. Turn the mixer to low to incorporate the ingredients (so it doesn't fly all over the kitchen), then to high and mix for 3 minutes on a timer. Do not add any more flour! Do not beat any longer! This will be a very stiff batter type dough.
• 7. PLACE IN PAN: Spoon the batter into greased bread pans, or the forms and shape into an oval with a spatula. If you are making French loaves, using a razor blade or sharp knife cut 3 or 4 diagonal slashes on top of each French loaf.
• 8. LET IT RISE: Cover the loaves with a clean kitchen towel and set in a warm, draft-free place to rise. Let rise for 30 minutes or until the loaves have doubled in size.
• 9. This is how it looks 30 minutes later. We are ready to bake it!
• 10. BAKE IT: Place a baking pan on the floor of your oven (or on the bottom shelf) and fill it with about an inch of really hot water. This keeps it humid and makes the inside of the bread moist and the crust crusty. Position the rack you are baking the French bread on in the middle of the oven, or if making sandwich bread, put the bread pans side by side on the rack. Turn the oven on and preheat to 400 degrees. Brush the top of the loaves with the melted butter and bake for 40 - 45 minutes or until the loaves are golden brown and sound hollow when tapped. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. The bread pulls away from the sides of the pan.
• 11. OTHER OPTIONS: A gluten-free recipe that makes 2 loaves of French Bread or 24 Crusty Rolls or 2 small loaves of sandwich bread or one extra large loaf. If you are making the extra large loaf of sandwich bread, do increase the time 10 to 15 minutes more. You can make crusty rolls by scooping the dough into 2 standard sized muffin tins, letting them rise 30 minutes and baking for about 20 minutes.
• 12. Here is how it looks! Enjoy!

Steps:

• 1. Spray a bread pan with kitchen spray and preheat the oven to 375 degrees.
• 2. Butter the tops of all four slices of bread with two slices of bread to a stack. Place bread stacks in the prepared pan, buttered side up.
• 3. Mix the milk, eggs, Mexican vanilla, cinnamon, nutmeg, sugar and a dash of salt with a whisk. Then pour over the bread stacks in the pan. There won't be enough liquid to totally submerge the top layer of bread, which is okay. Bake 35 to 40 minutes until nice and brown.

Steps:

• Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal. Using a dough scraper or a knife, cut into 8 pieces.
• Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching to seal.
• Place dough on the work surface. Cup one hand around dough, and rotate it in circles until a smooth, taut ball forms.
• Place rolls on a generously floured linen towel or a parchment-lined baking sheet. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until rolls have almost doubled anda floured finger pressed into side leaves a slight indentation, 30 to 40 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer rolls to a parchment-lined baking sheet. Just before baking, use a lame or a razor blade to slash the surface of each roll, forming an X. Pour 1/2 cup hot water into skillet in oven. Slide rolls and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake until rolls are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool on racks.

Steps:

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.