BUTTERY SOFT PRETZELS
After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!
Provided by CHRISTA ROSE
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
- In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
- Bake in preheated oven until browned, about 8 minutes.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.9 g, Fat 1.7 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.3 g, Sodium 4681.1 mg, Sugar 8.8 g
THE BEST SWEET YEAST ROLL DOUGH I HAVE EVER FOUND
These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone,...
Provided by Kathie Carr
Categories Other Breads
Time 2h40m
Number Of Ingredients 9
Steps:
- 1. Scald milk (bring just to a boil and remove from heat immediately).
- 2. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
- 3. In a large bowl mix warm water and yeast. Stir until dissolved.
- 4. Stir in lukewarm milk mixture.
- 5. Add beaten eggs.
- 6. Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
- 7. Your dough should be elastic and slightly stiff but not dry.
- 8. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
- 9. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
- 10. Cover bowl and place in a warm place so it can rise.
- 11. It will take about 1 hour to double in bulk.
- 12. At that time punch dough down and turn out onto a lightly floured board to shape.
- 13. At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
- 14. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
- 15. Rolls should now touch each other. (A little more rising will occur during baking.)
- 16. Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
- 17. Brush tops of rolls with melted butter immediately when removed from the oven.
- 18. Allow rolls to sit for at least 10-15 minutes before eating.
YEAST DOUGH
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns, and Monkey Bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 3/4 pounds
Number Of Ingredients 11
Steps:
- In a small bowl, mix together yeast and warm water; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
- Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
- In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
- Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.
BUTTERY BREAD MACHINE ROLLS
These golden, fluffy, butterfy rolls are great hot from the oven. The dough is very easy to shape. This recipe is from a QUICK COOKING magazine
Provided by jean1490
Categories Yeast Breads
Time 2h10m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- In bread machine pan, put all ingredients in order suggested by manufacturer.
- Select dough setting.
- When cycle is completed, turn dough onto a lightly floured surface.
- Divide dough into 24 portions.
- Shape dough into balls.
- Place in a greased 13 inch by 9 inch baking pan.
- Cover and let rise in a warm place for 30-45 minutes.
- Bake at 350 degrees for 13-16 minutes or until golden brown.
BUTTERY YEAST ROLLS
These are the absolute best dinner rolls. They are light and fluffy and buttery. The dough can also be shaped in many other ways, so use your imagination. Makes awesome cinnamon rolls too!
Provided by Donna M.
Categories Yeast Breads
Time 2h18m
Yield 20-24 rolls
Number Of Ingredients 9
Steps:
- Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer.
- Select the dough cycle and start machine.
- Shape dough into 20 to 24 balls and place in buttered pan (s).
- Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking.
- Cover and let rise in a warm place about 1 hour, or until double in bulk.
- Bake at 375 degrees F for 15 to 18 minutes.
- Brush baked rolls with remaining butter.
- NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.
BUTTERY CRESCENT ROLLS
I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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MASTER SWEET DOUGH RECIPE FOR YEAST BREADS - BAKER BETTIE
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5/5 (7)Total Time 3 hrs
- Place flour, kosher salt, and 2 tablespoons plus 2 teaspoons of the granulated sugar in bowl of a stand mixer fitted with a paddle attachment. Dissolve yeast and remaining 1 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Add yeast mixture, buttermilk, 1 egg, and ¼ cup of the butter to flour mixture. Beat on low speed until dough just comes together, about 2 minutes. Remove paddle attachment from mixer; affix a dough hook attachment. Increase mixer speed to medium; beat dough until smooth and elastic, about 7 minutes. Transfer dough to a large bowl lightly coated with cooking spray. Cover with plastic wrap, and let stand in a warm place (74°F to 80°F) until dough doubles in size, about 1 ½ hours.
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- Shape each rope into a spiral, with the tip of rope in spiral center sticking up slightly. Tuck outer tip of spiral under, and pinch to bottom edge of dough to seal
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