Feather Bed Rolls Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 375 degrees.
• Grease a couple of 12-count muffin tins.
• Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
• Add sugar, salt and egg.
• Add flour gradually and beat well.
• Add butter.
• Fill greased muffin tins half full.
• Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
• Bake for 20 minutes.
• The last time I made these I think I got 18 roll/muffins.
• Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.

Steps:

• Mix all ingredients except flour in a large mixing bowl, stir well.
• Add flour and mix to combine.
• Cover with plastic wrap and refrigerate overnight.
• Next, day remove dough from bowl and cut into fourths.
• using one fourth of the dough roll into a large circle about the thickness of a pie crust.
• Brush with butter.
• cut circle into at least 8 triangles (I cut into 16).
• Beginnng with largest end roll forward.
• Place on a cookie sheet lined with parchment paper.
• Brush with melted butter.
• Continue until all of the dough has been rolled.
• Let rise for 2 hours.
• Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
• Immediately brush with melted butter.

Steps:

• Preheat oven to 350°F.
• Activate dry yeast in the tablespoon of warm water.
• Scald milk and let it cool.
• Beat eggs.
• Mix all ingredients except flour together
• Stir in flour.
• Cover and refridgerate from 3 to 24 hours.
• Form into rolls (crescent rolls, or folded rolls) cover with towel and let rise for 2 hours.
• Brust tops with the other half cup of melted butter.
• Bake for 10 minutes.

Steps:

• Be sure to whisk that flour before measuring - I soften the margarine in the micro wave.
• Place ingredients in order listed with the flour and yeast going in last.
• Choose your cycle.During the first mixing check to assure your dough has the right amount of flour and water - dough should look nice and shiny.Flours differ so you may need to add lukewarm water a teaspoon at a time if it is too dry- a sprinkling of flour if too sticky. Never add more then 3 tablespoons of either the flour or the water. In my breadmaker the whisked flour and the carefully measured ingredients are right on. Makes a large loaf.
• FOR DOUGH use dough cycle - when cycle complete shape into bread, buns or rolls. I often make braided loaves topping with sesame seeds.
• Brush tops with softened butter or margarine.Rise 20 to 30 minutes or until double in size.
• Bake in a 350 oven until nicely golden brown brushing with softened butter or margarine just before they are done - I brush them again when I take them out - makes for nice tops.
• Time varies - check your machine. Cooking time is machine and baking time.

Steps:

• Boil the potato until tender. Drain, reserving 3/4 cup of the cooking water. Mash the potato and set aside.
• In a large bowl, combine the hot potato cooking water, sugar, butter, and salt. Let stand until the butter is melted and the mixture is warm (105 degrees to 115 degrees F).
• Stir in the yeast and let stand for 5 to 10 minutes.
• Beat in the egg and potato by hand.
• Using a wooden spoon, stir in as much of the flour as you can. Turn the dough out onto a floured surface and knead for about 3 to 5 minutes, adding enough flour to make a moderately soft dough.
• Place in an oiled bowl, turning to coat all sides with oil.
• Cover and let rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours.
• Punch the dough down.
• On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter.
• Place the rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake for 18 to 20 minutes, or until golden brown. Remove to a wire rack to cool.

Steps:

• 1.peel potato and cut into 1" chunks and boil til soft. Drain and reserve cooking water. mash potato and set aside. 2.In a large Bowl: Conbine hot potato cooking water 3/4 cup reserved, sugar, butter cut into chunks, and salt. Let stand until butter is melted and mixture is warm ( 105 degrees to 115 degres ) 3.Stir in the yeast and let stand for 5-10 mins. Beat in egg and potato by hand. Using wooden spoon, stiring in as much flour as you can. turn onto board and knead in remaining flour. Kneading about 5 mins. Place in an oiled bowl and turn, cover and let rise in a warm place til double in bulk, about 1-1 1/2 hours. 4.Punch: the dough down..on floured surface knead lightly and roll out to 1/2 " and cut with a 3" round cutter. Place rolls on lightly greased cookie sheet. Cover and let rise until double in bulk, about 30-45 mins. 5.Preheat Oven to 350 degrees. Bake for 18-20 mins. or until golden brown and delicious!.