|
2 Tbsp butter, shortening, or oil
1 to 3 Tbsp sugar
1 cup warm water or milk
1 pkg yeast (.25 oz)
1 tsp salt
3 cups flour
|
Optional ingredients:
potato water from boiling potatoes
leftover mashed potatoes
1 egg, beaten
quick oats, soaked in water
raisins or nuts
|
|
|
*Choice of ingredients depends on what you're baking.
For pizza dough, use oil, water, and work the dough well.
For dinner rolls, use potato, butter, milk for flavor.
For cinnamon rolls, make a sweeter dough.
*Dissolve yeast in a fluid that is warm to the touch.
Add a medium of 1 tsp flour or sugar to proof the yeast.
Check this liquid mix after 15 minutes for activity in yeast.
If liquid is too hot, it will damage the yeast. Don't use it.
Start with fresh. Let the "proof" build. Add all liquid ingredients.
Add this to half the flour.
When this thin batter activates, add the rest to make a soft dough.
Cover, let rise for an hour in warm place
such as the oven with the oven light on.
After dough has doubled in size, turn it out onto a floured board.
Knead the dough for 10 minutes to form glutens and smooth bubbles.
*For dinner rolls, form into a long sausage roll and divide evenly.
or, press dough onto a sheet and cut into squares before baking.
*For Olie Bollen (oil balls) or fried balls
Make a thinner dough. Add an egg. Dough should run off the spoon.
To dough, add minced apples and raisins soaked in a little warm water.
Dip 2 spoons in the hot oil in pan. Cut a spoonful of dough and shape.
Fry in hot oil til golden. Drain. Roll in cinnamon sugar or powdered sugar.
*For cinnamon rolls:
Roll dough into a 1/2" thick square on floured board.
Spread softened butter over the surface of dough.
Sprinkle with sugar, or brown sugar, and cinnamon.
Roll from the wide length of dough carefully.
Pinch and seal the edge when roll is complete.
Cut each end to make an even cutting start.
Shape and stretch the roll to a 3" diameter.
Cut in 1 inch slices and place on greased sheet
or in a cake pan
Bake 20 minutes at 350'
Cinnamon Twists
Roll dough into 24" x 6" oblong. Spread with 2 Tbsp soft butter.
Sprinkle half of dough with 1/3 cup cup brown sugar, 1 tsp cinnamon
Fold other half over. Cut into 24 strips 1" wide.
Hold strips at both ends and twist. Place on greased sheet 2" apart.
Let rise 1 hour. Bake at 375' for 12 to 15 minutes. Frost. Serve warm.
*Icing:
1 Tbsp butter, 1 tsp vanilla extract, 2 Tbsp water
Add powdered sugar to make a thick icing
Spread on rolls while they are hot.
Icing will clarify and set.
|
|
