Table of Content
Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, 1 1/2 to 2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes. Roll dough into an 18x12-inch rectangle.
Roll dough 1/4 inch thick. Cut with floured 2 1/2 inch round cutter. Make an off-center crease in each round. Fold in half so top overlaps slightly.
Rhubarb, orange and almond bread and butter pudding
Let rise until fully doubled . Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes.
In a medium bowl combine 3/4 cup brown sugar, melted butter, and corn syrup. Stir in pecans and half of the bacon. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic . Shape into a ball.
Chewy chocolate caramel cups
Mix sugar and cinnamon; add butter. Spread over dough. Sprinkle with raisins. Place, cut side down, in greased 9x9x2-inch baking pan. Cover; let rise in warm place till double, to 45 minutes. In another small bowl stir together brown sugar and cinnamon; set aside.
In mixing bowl combine 1 1/2 cups of the flour and the yeast. Bring caramel apples to the breakfast table with these indulgent cinnamon rolls. Place cooled rolls in a single layer in an airtight container. Store in refrigerator up to 3 days. To reheat, preheat oven to 350°F.
Creamy Caramel-Pecan Rolls
Allow to set before serving. Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside. When coming from the Better Homes and Gardens Test Kitchen, the description "Best-Ever" is not mere hyperbole. To make these incredible cinnamon rolls as great as they can be, use freshly purchased cinnamon. Cover; let rise in a warm place until nearly double . Chef Scott Peacock grew up in Hartford, Alabama, eating seafood and fresh produce.
Brush with melted butter. Cut crosswise in eighteen 1 1/2-inch strips. Pile 6 strips on top of one another; make ends even. Cut each stack into 9 portions. Place, cut side down, in greased muffin pans. Shape into desired rolls.
Bake 25 to 30 minutes or until golden. If needed to prevent overbrowning, cover loosely with foil the last 10 minutes. Cool in pan on a wire rack 5 minutes. Invert rolls onto a platter.
Cover; let rise in a warm place until double in size . Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
Place rolls, cut side down, over mixture. Cover; let rise in warm place till double, 30 to 45 minutes. Roll 1/2 recipe Basic Roll Dough on lightly floured surface to l12x8-inch rectangle. Brush with 1/4 cup melted butter; sprinkle with mixture of 1/4 cup brown sugar and 1 teaspoon ground cinnamon. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices.
Roll a portion of dough into a rectangle, following size given in recipe. Spread filling evenly over dough. Roll up, starting from long side as for jelly roll, and seal seam securely. To cut rolls, place piece of thread under rolled dough and pull up around sides. Crisscross thread at top. Then pull quickly.
(Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time. Preheat oven to 180C. Grease an 18cm fluted tart tin with cooking oil spray and line with baking paper.
Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours). In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. Beat with a mixer on low to medium 30 seconds, scraping sides of bowl constantly. Beat on high 3 minutes.
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