No-Knead European Breads (Kolaches and Dinner Rolls)

Title:
No-Knead European Breads (Kolaches and Dinner Rolls)

Yield:
24 Servings

Categories:
Sweet,
Rolls
-,
Yeast




Ingredients:





     2 pk Active dry yeast


     1 c  Warm milk; ?105-115


   1/2 c  Warm water; ?105-115


   1/3 c  Sugar


   1/4 c  Butter or margarine; melted


     2 ts Salt


     2    Eggs


     5    To 5 1/2cups flour






 In a large bowl, combine yeast, milk, water, sugar, butter or margarine,


 salt and eggs. Add 2 cups of the flour and beat with electric mixer on Low


 speed for 3 minutes, scraping the bowl constantly. Stir in enough of the


 remaining flour with a wooden spoon to make a soft dough that's not sticky.


 Cove and let rise in a warm place until doubled, for about 1 hour. Punch


 dough down. Turn out onto a lightly floured surface. Divide dough in half.


 |Cover and let erst for 10 minutes. Shape as desired. Bake according to


 directions. PARKER HOUSE ROLLS: Prepare dough as directed. Lightly grease


 baking sheets. Melt 2 Tbsp. butter or margarine. On a lightly floured


 surface, roll each half of dough 1/4" thick. Cut with a floured 2 1/2"


 round cutter. Brush each dough round with some of the melted butter or


 margarine. Make an off-center crease in each round. Fold each round along


 the crease so the large half is on top. Press folded edges firmly. Place


 rolls, 2-3" apart on baking sheets. Cover and let rise in a warm place


 until nearly doubled, about 30 minutes. Bake in a 375? oven for 12-15


 minutes or until golden brown. (Makes 36 rolls.) BUTTERHORN ROLLS: Prepare


 dough as directed. Lightly grease baking sheets. Melt 2 T. butter or


 margarine. On a lightly floured surface, roll each half of dough into a 12"


 circle. Brush with melted butter or margarine. Cut each circle into 12


 wedges. Begin at the wide end of each wedge and roll toward point. Place,


 point side down, 2-3 inches apart on baking sheets. Cover and let rise in
a


 warm place until nearly doubled, about 30 minutes. Bake in a 375? oven for


 12-15 minutes or unitl golden brown. (Makes 24 rolls.) KOLACHES: prepare


 dough as directed. Lightly grease baking sheet. On a lightly floured


 surface, shape each half of dough into 12 balls, pulling the edges under to


 make a smooth top. Place the balls 3" apart on baking sheets. Fatten each


 to 2 1/2" in diameter. Cover and let rise in a warm place until nearly


 doubled, about 35 minutes. Using your thumb or two fingers, make an


 indentation in the center of each dough circle. Spoon 2 tsp. purchased


 poppy seed or fruitcake and pastry filling into each indentation. Lightly


 brush 2 Tbsp. melted butter or milk around edges of rolls. Bake ina 375?


 oven for 12-15 minutes or until rolls are golden brown. Remove to rack.


 Lightly sift about 1 Tbsp. powdered sugar over rolls. (Makes 24 rolls.)


 Posted to MC-Recipe Digest V1 #186


 


 Date: Tue, 06 Aug 1996 13:21:55 -0400


 


 From: bobbi744@sojourn.com (Roberta Banghart)


 NOTES : Recipe from Therese Suess of Luxemburg, Wisconsin. The same recipe


      makes all three kinds of rolls.=20


      MC formatting by bobbi744@sojourn.com


      Sojourn Systems Ltd.