Old Fashioned Bread And Chocolate Rolls Recipes

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
• Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
• Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it 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 with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes.

Steps:

• 1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
• 2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
• 3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
• 4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
• 5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
• 6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
• 7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
• 8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 - 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 - 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
• 9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.

Steps:

• 1. In large mixing bowl, combine flour, salt, and shortening with pastry blender until mixture is crumbly.
• 2. Gradually add water until dough forms and holds together.
• 3. Prepare filling in small saucepan. Melt margarine and stir in cocoa and enough sugar to make a spreading consistency paste. Leave pan on lowest heat and stir occassionally while completing rolls.
• 4. Separate dough into small handfuls. Roll into a ball and then flatten on floured surface. Roll out to form a thin round crust.
• 5. Place a heaping tablespoon of chocolate mixture on the dough and spread to within about 3/4 in. of outside edge of the dough. Roll dough up lengthwise and seal up the ends and fold them over to the top.
• 6. Place on ungreased cookie sheet. Repeat until all dough is used.
• 7. Bake at 375 degrees for 25 min. or until crust is lightly browned.

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.