Viewing post #1360051 by ArleneB

You are viewing a single post made by ArleneB in the thread called Bread and Rolls.
Nov 18, 2020 4:39 PM CST
Name: Arlene
Grantville, GA
Basic Plain Roll Dough used for coffee cake

1 c. milk, scalded
2 T. Shortening or butter
2 T. sugar
1 t. salt
1 pkg. fast acting yeast (or regular yeast)
1/4 c. lukewarm water (110)
1 well beaten egg
3 1/2 c. flour

Soften yeast in lukewarm water (110). (Can at 1/2 - 1 t. sugar if desired) Combine milk, shortening, sugar and salt. Cool to lukewarm. Stir in 1 c. flour. Add yeast and egg. Add remaining flour to form soft dough. Grease a large bowl and add dough to bowl, turning to coat top. Cover and let rise in a warm, draft free place until doubled, about 1-2 hours. I turn my oven to 200 to preheat, then turn off and place in warmed oven.

Turn out onto lightly floured surface and roll to a 12x18" (??) rectangle. Make rectangle whatever length your baking pan in. Spread apricot or any filling to all edges except one long edge. Roll like a jelly roll and seal, placing seal side down on greased baking sheet. I used parchment paper. Cover and let rise again approximately 1 hour. Bake at 350 25-30 minutes. You can make two smaller rolls if desired. Other ideas are spread with melted butter, cinnamon and sugar, raisins and roll; brown sugar and cinnamon and roll and slice, cut side down in pan with more brown sugar and butter melted with pecans. I like sugar with grated orange peel. Use your imagination!


I frost with approx. 1 1/2 c. powdered sugar, 2T butter melted, 1 t. vanilla and enough milk to make a thick glaze and spread while rolls are hot. Adjust milk/powdered sugar to desired consistency.

Sorry I can't be more exact, I just do it.

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