Buns, Rolls, Fancy Yeast Breads

          Soft, Light Dough- A softer dough is used for rolls than for loaves of bread, and rolls and fancy breads should be permitted to become lighter than loaves. This is because they are eaten fresh and should be very light and spongy in texture.

            For Plain Rolls, use the instant method. This saves time and they are just as good.

          For Fancy Rolls when large quantities of fat, sugar and eggs are used, the best results are obtained by making a sponge of the yeast, liquid and one-half the flour, then adding the fat, sugar and eggs after the sponge is light. However, very good results can be secured by adding all ingredients before the first rising.

          Baking Rolls- Bake in hot oven (425 F.). Rolls are so small in size that slow baking dries them out. For crusty rolls, place 1/2 to 1 inch apart in baking pan. To obtain a soft, bright rust colour, grease the rolls before baking; for a crisp crust, do not grease either before or after baking.

Recipes

         

            Standard Roll

           1 pkg.fast acting yeast

           2 1/4 cups hot water

           1/2 cup skim milk powder                             

           4 Tbsps.salt

           4 Tbsps. sugar

            6 cups flour (enough to make a tender dough)

             4 Tbsps. shortening

            If a greater amount of sugar is used the rolls will be sweeter. If a greater amount of shortening is used, the rolls will be richer and tenderer. Not less than 2 or more than 8 Tbsp. of sugar or shortening should be used, however.

          Follow general directions for the instant method of making bread; kneading in a little less flour and permitting the dough to become lighter during each rising process, both after it is shaped and before the rolls are placed in the oven.

          Plain Rolls- When the dough is light, cut or tear it into pieces about the size of a small egg or a walnut. Fold sides under until top of roll is perfectly smooth. Brush top with fat. Place in a greased bread pan, on baking sheet or in individual molds. When light, bake in hot oven (425 F.) 15 to 20 minutes. Makes about 30.

          **Variations

          Bowknots-- Twist strips of dough lightly and tie in a bowknot. Bring the ends down and press to the pan.

          Braids-- Braid 3 narrow strips of dough; press ends to pan. Let rise and bake as for plain rolls

          Butterfly-- Roll out dough, brush with melted butter and roll up like a jelly roll. Cut into 1-1/2-inch slices and place on greased baking sheet 1 inch apart. Flatten across center with handle of spoon. Let rise and bake as for plain rolls.

          Butter-Leaf Rolls--Roll dough as thin as possible; brush with melted butter. Cut into strips 1-1/2 inches wide and place strips in piles of 6. Cut into 1-inch slices and place in greased muffin pans with longer cut edge down. Let rise until light, then bake in hot oven (425 F.) about 20 minutes.

          Cinnamon Rolls--When dough is light, roll 1/4 inch thick, brush with melted butter and sprinkle with brown sugar and cinnamon.  Roll like a jelly roll and slice with very sharp knife. Place on greased baking sheet 1 inch apart. When light bake in hot oven (425) about 20 minutes

          Clover-Leaf Rolls-- When dough is light, break off pieces about the size of marbles, brush with melted butter and place 3 or 4 together in greased muffin pans. When very light, bake in hot oven (425 F.) about 15 minutes. The success of these rolls depends on having the 3 or 4 balls together equal only as much dough as would be used in ordinary roll and letting them rise until very light before baking them.

          Crescent Rolls-- When dough is light, roll out and cut into triangles. Brush with melted butter. Roll each triangle loosely, beginning at the base. Place on greased baking sheet with point underneath, curving ends toward each other and press to pan. Let rise and bake as for plain rolls. When nearly done, brush with DORURE and return to oven to brown.

          Dinner Rolls-- Add 2 egg whites after adding half the flour. Add remaining flour, knead and let rise. Shape into small balls the size of a walnut and place on greased baking sheet 1 inch apart. Let rise, glaze with egg white mixed with a little water and bake as for plain rolls.

 English Muffins (An original method) -- Make very soft dough. Knead lightly, let rise, punch down and let rise again. Roll out 1/4 inch thick, on lightly floured board. Cut into large circles and let rise until light. Bake on ungreased griddle, turning when one side is brown. When second side is brown, reduce heat and bake more slowly. Baking may be finished in oven. .Cool the muffins, pull them apart with the tines of a fork, and toast them.

            * A variation of this recipe may be made by adding only enough flour to make a drop batter. Let rise until light. Drop batter into large, greased English muffin rings, arranged on greased baking sheet. Bake in hot oven (425 F.) until nearly done. Turn rings upside down and complete baking.

          Crumpets --another slight variation-use drop batter as above. Put muffin rings on a hot griddle, and bake the crumpets slowly until are well risen and lightly browned on the under side. Turn, rings and all, and brown the other side. Crumpets must be watched carefully. If they brown too quickly, lower the heat. To serve, split and toast the crumpets and butter them generously.

          Finger Rolls--Follow standard roll recipe. When light cut and shape into long pieces about the size and shape of a finger. Place on well greased pan and brush with melted fat or dorure.

          Luncheon Rolls-- Follow standard roll recipe using 6 to 8 tablespoons of shortening. Add 2 well-beaten eggs. Knead. When light shape into small biscuits. Place 1 inch apart in well greased pan. When doubled in bulk, brush with dorure and bake in hot oven (425 F.).

          Parker House Rolls (Pocket-Book) -- Follow standard roll recipe. Four tablespoons each of sugar and shortening give excellent results. When light roll dough 1/4 inch thick. Cut with biscuit cutter, brush each circle with melted butter or margarine and crease through center of each roll with dull edge of knife. Fold each roll over double. Place 1 inch apart on well-greased pan, brush with butter and when very light bake in hot oven (425 F.). © Al (Alex-Alexander) D. Girvan. All rights reserved.

Recipe for Chinese Style Varenky/Pyrizhky

Yeast-Raised Dough for Varenky (Pyrohy) also known as Pyrizhky

            Yeast-raised dough, a favourite of grandma’s day is seldom used by modern Ukrainian commercial kitchens, or by Ukrainian home makers. However, this old-time method has many advantages because yeast gives lightness to the cooked product.

Pyrizhky have become a very “hot” item in Chinese Bakeries where they are known as filled buns.

1 tsp. sugar

¼ cup lukewarm water

2 pkg. dry granulated yeast

1 cup scalded milk

¼ cup butter or shortening

2 eggs beaten

1- ½ tsp. salt

¼ cup sugar4 -½ to 5 cups flour

            Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand for 10 minutes. To the hot scalded milk, add the butter and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let rise until it doubles in bulk. Punch down, knead a few times in the bowl, and let it rise again.

·         Use any favourite filling

·         Cut dough as for regular varenyky

·         To make pyrizhky, place sealed side down on a greased baking sheet, spacing them 1 to 1- ½ inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

·         Brush them with beaten egg diluted with 2 Tbsp of water or milk. Bake, in a moderate oven (375 F.) for 30 to 35 minutes, depending on their size.

                           © Al (Alex Alexander) D Girvan 1995 All rights reserved. 

Sweet Dough- Basic Recipe-Chelsea/Cinnamon Buns

Sweet Dough- Basic Recipe--If desired, whole wheat flour can be substituted for up to one-half the quantity of flour.

        1 cup hot(not boiling) water    
        5 tsp. (2 envelopes,) fast acting granular yeast

         1/2 cup skim milk powder

         1 cup sugar                            

              Rind of lemon

          2/3 cup shortening

   1/2 Tbsp. salt  

            2 eggs

    8 cups flour

Use instant method and treat as any other dough. Bake at 400 F. for 15-20 minutes.

          **Variations

            The following recipes require 1/3 recipe each, so all three can be made from 1 recipe of risen Sweet Dough.

          Tutti Frutti Bread

          1/3 recipe risen Sweet Dough

          1 cup chopped glazed or dried fruits and nuts

          1. Roll dough into a rectangle 12x 16 inches.

2.  Turn dough over so smooth side is down; sprinkle with a mixture of fruits and nuts.

3. Punch down the dough, shape it into 2 loaves in greased bread pans. Cover the pans with a dry towel and let the loaves rise in a warm place until double in bulk, about 1 hour.

 4. Bake the loaves in a hot oven (400 F.) for 15 minutes. Reduce the temperature to moderate (350 F) and bake the loaves for 35 to 40 minutes longer or until they test done.

         

 Chelsea Buns-- Many people substitute this recipe for Cinnamon Buns; others, including some professional bakers, don't know the difference.

                             1/3 recipe risen Sweet dough

                             1/3 cup soft butter or margarine

                             1 cup brown sugar

                             1/2 tsp.cinnamon

                             2 Tbsps.corn syrup.

            1. Combine soft fat, sugar and cinnamon; spread 1/3 of this mixture in a square cake pan with capacity of 6 cups. Sprinkle with syrup.

            2. Roll dough into a rectangle 12x 16 inches.

  3. Turn dough over so that smooth side is down; spread with remaining fat-sugar mixture and roll tightly starting at the long side of the rectangle.

4. With cut edge of the roll down, slice 12 equal pieces and place cut side down in prepared pan.

5. Let rise in a warm place until doubled in bulk, about 1 hour. When dough is almost risen, preheat oven to 375 F.

            6. Bake for 30 minutes; while hot turn out of the pan.

          **Variation

            Arrange chopped or halved nuts face-down on the mixture in the pan.

            Sprinkle raisins or glazed fruit on dough before rolling.

Current Cheese Buns-Substitute the following mixture for the fat-sugar mixture and use for filling only:

                                    8 oz. cream cheese, softened

                             1/2 cup currants

          Bake rolls on a greased cake pan or cookie sheet. Cool and glaze buns with icing made from:

                             1 tsp. lemon juice

                             1 cup icing sugar         

           Swedish Tea Ring

                             1/3 recipe risen Sweet Dough

                                    fruits, nuts, glaze

1. Follow directions for Chelsea Buns to end of step 3; spread filling almost to edge and sprinkle with glazed fruits or nuts.

2. Join the ends of the roll and pinch together; place the ring on a greased baking sheet.

3. Use a very sharp knife, to cut into the ring from top, outer edge, but not through to inner edge at intervals of 2 inches.

4. Separate and twist each section slightly-overlapping so that a spiral effect can be seen; cover loosely with waxed paper and let rise in warm place until doubled in bulk.

5. Bake ring in 375 F oven until golden brown, about 25-30 minutes; when almost cool glaze with syrup or vanilla glaze and garnish with red and green cherries and nuts.

 Spicy Sweet Dough-Basic Recipe--Using ingredients for Sweet Dough substitute for sugar:

                   1 cup molasses

                         add to the dry ingredients

            1-1/2 Tbsp.cinnamon

                   1 tsp. ginger

                   3/4 tsp.each of cloves, allspice

            Prepare as Sweet Dough. If a small quantity of spicy dough is desired, about 1/3 of the quantity of spice can simply be kneaded into 1/3 of the prepared sweet dough.

          **Variation

          Raisin Bread--Prepare as Tutti Fruiti Bread using 1/3 of the recipe risen Spicy Sweet dough. add bout 1 cup raisins.

          Hot Cross Buns--Using Spicy Sweet Dough, roll out, cut and shape dough as for dinner rolls. Cover and let rise until doubled in bulk. Using sharp knife cut a shallow cross in top of each bun. Brush with slightly-beaten egg white and bake for about 20 minutes at 400 F. If desired, cuts may be filled with thin icing after buns are baked and cooled.

Croissants

                        The classic French crescent shaped roll

                    2 pkg.fast acting yeast

                    2 cups milk

             4 cups pastry or all purpose flour                                                               

                    1 Tbsp.sugar

                    1/2 tsp.salt

                     3/4 lb. butter, salt free

            Combine first five ingredients and follow instant method. Roll out the dough into a long rectangle about 1/2 inch thick and spread the butter on top. Fold one third of the dough over the center third and fold the remaining third on top to make three layers. Turn the folded dough so that the open ends face you Roll out the dough, fold over as before, and turn. Chill the dough for several hours or overnight. When ready to use, roll out the dough, fold and turn. Repeat making 2 more turns and chill the dough for 1 hour. Roll out the dough 1/8 inch thick and cut into 6-inch squares. Cut each square diagonally, making 2 triangles from each. Start with the longest side of the triangle, roll loosely to form a cylinder thicker at the center than the ends. Shape the rolls into crescents and put them on lightly floured baking sheets. Cover the roll with a dry towel and let them rise in a warm place for about 1 hour or until they double in bulk. Brush the croissants with dorure (egg yolk mixed with milk) and bake them in a hot oven (400 F.) for 5 minutes. Reduce the temperature to moderate (350 F.) and bake for another 15-20 minutes, or until they are golden brown. 

**Refrigerator Roll Dough

          Refrigerator dough should contain sugar and salt in proportions that will extend the activity of the yeast over several days. Refrigerate only those doughs made from recipes labeled "Refrigerator Dough" or "Cool-Rise or use method outlined for checking yeast growth in the freezer

                             3/4 cup milk

                             6 Tbsps.sugar

                             2 Tbsps.salt

                             5 Tbsps. shortening

                             2 Tbsp.sugar

                             1/2 cup warm water

                   2 envelopes granular yeast

                   1  beaten egg

                             4 cups flour

1. Scald milk; stir in larger portion of sugar, salt and shortening; cool to lukewarm.

2. Meanwhile, stir the smaller portion of sugar into warm water; sprinkle with yeast and let stand without stirring for 10 minutes

3. Stir yeast into milk mixture; add beaten egg and half of the flour. Beat until smooth.

4. Stir in remaining flour to make a smooth dough; place in greased bowl, rotate dough to grease top.

5. Cover bowl tightly with waxed paper or foil; store dough for at least 2 hours or until needed (up to 3 days).

6. To use, punch down and cut off dough as needed.

7. Let rise on greased pans until doubled in bulk; bake 15-20 minutes at 400 F. yield 18-24 rolls.

**Freeze and Bake Rolls

                        A very satisfactory, time saving method. Try it.

1 pkg. fast acting granulated yeast                                                                              

        1/2 cup sugar

        3/4 cup hot water

        3/4 cup milk, scalded

         2 Tbsps. salt

         1/4 cup soft shortening

         4 cups all purpose flour

                        Follow instant method; dough will be quite soft.

          Turn on to a floured board and knead until smooth and elastic; kneading in more flour if needed to make a dough easy to handle but not stiff. Put in greased bowl and let rise until double (1-1/2 hours) Punch dough down and form into 24 balls. Place on a baking sheet or in muffin tins. Brush with butter and let rise until double (45 min.). Heat oven to 275 F. Bake about 25 minutes (they should be set but only very lightly browned). Cool in pans 20 minutes, then remove from pans and finish cooling on cake racks. Freeze until needed (plastic freezer bags).Heat oven to 400 F. Heat buns until well browned and hot 10 -12 min.

Instant Method-Bread Making

**Instant Method--Can be used with any recipe--Set aside 1 cup flour from total. Mix remaining flour, sugar, salt, and fast rising yeast in large bowl. Heat liquid ingredients (except eggs) until hot to touch (125 -130 F.). Stir hot liquids into dry mixture Mix in eggs if required. Mix in reserved flour to make soft dough which does not stick to bowl. Knead as directed in recipe. Cover and let rest for 10 minutes Cut and shape into loaves. Place in prepared pans according to recipe. Cover and let rise in warm place until size doubles (30-60minutes) Bake as directed. 

HOBO BREAD

THIS BREAD WAS NAME BECAUSE IT IS BAKED USING TIN CANS AND IS VERY MUCH "SPIFFIER"  THAN THE NAME INDICATES.


1 1/2 cups hot water
3 3/4 cups raisins
4 tsp. baking soda 
4 Tbsp. margarine
1 cup white sugar
1 1/2 cups brown sugar
1 tsp. vanilla
1 tsp salt
3 eggs
4 cups flour
 1/2 cup crushed or chopped walnuts

1. In a large bowl, pour the hot water over the raisins
2. stir in 4 tsp. baking soda and mix well
3. Add the margarine, white sugar and brown sugar, vanilla, salt, eggs, and flour. Mix well.
4. Fold in the walnuts last.
5. Grease eight 14 oz. cans (or a size thereabouts) and fill half full with the mixture..
6. Bake at 350 F for 45 minutes.