LEMON SWEET ROLLS

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

6 drops lemon oil Lorann Oils

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 lemons

½  cup butter with 6 drops of lemon oil Lorann Oils mixed in

Butter flavored cooking spray

Glaze:

1 cup powdered sugar

¼ cup milk

3 drops lemon oil Lorann Oils

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the lemon zest and lemon oil (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

To make the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  Spread ¼ cup * (1/2 cube) of softened lemon butter on the circle (I use a raised spatula to spread the butter) Cut the circle into 8ths (like you are making slices of pizza).   Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone).  Let rise 20 minutes in a warm room.  Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

Immediately after the rolls come out of the oven drizzle the lemon glaze over the rolls.

The tools I use to make rolls are:  A silicone pastry mat, a large mixing bowl, a medium mixing bowl and a small mixing bowl.  A 2 cup dry measuring cup, a one cup dry measuring cup, measuring spoons, a hand mixer with bread hooks, a batter spoon, a knife (I use a special pizza cutter), a angled spatula (or a butter knife), a pastry rolling pin (or a regular rolling pin)., 2 baking stones or cookie sheets. Also bring several "tea towels" - kitchen towels.......a basket or paper bag to put your rolls in.

ORANGE CRESCENT SWEET ROLLS - QUICK RISE

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 Oranges

3 Tablespoons Orange Juice

Butter flavored cooking spray

1 recipe Orange Butter* or ½ cup butter, softened

Directions:

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the Orange Zest and Orange Juice (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

After 1 hour the bread dough looks like this!

To make  the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  

Spread ¼ cup * (1/2 cube) of softened butter on the circle (I use a raised spatula to spread the butter) 

Cut the circle into 8ths (like you are making slices of pizza).   

Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone). 

Let rise 20 minutes in a warm room.  

Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

*use the Easy Orange Butter Recipe http://bakingbanquet.blogspot.com/2012/11/easy-orange-butter.html

Easy Sweet Rolls and Bread Dough

The World’s Simplest Bread Dough ( Adapted from page 117 of the Family Fun Cookbook)

2 cups warm water (for a tender brown crust use 2 cups warm milk – measure to 80 degrees Fahrenheit)

1 tablespoon active dry yeast

1 tablespoon sugar

5 ½ to 6 cups all-purpose or whole wheat flour, or a combination (I use 4 cups all-purpose and 2 cups white whole wheat flour)

2 teaspoons salt

1 cup sugar

1. In a large bowl, add the liquid. The key to activating yeast is finding the right water temperature.

2. Add the yeast

3. Measure the sugar into the bowl.

4. Whisk until the sugar and yeast are dissolved

5. Measure 2 cups of the flour into the bowl.

6. Whisk the mixture well, then let it “proof” or sit for 10 or so minutes. If tiny bubbles appear and the batter looks slightly expanded, you’re on the right track.

7. Stir in the salt, then add in the flour 1 cup at a time. (in the first cup of flour that you add, mix 1 cup of sugar into it)

8. Turn the dough onto a lightly floured countertop of pastry mat.

9. To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough and repeat until it is smooth and elastic. (Kneading can take up to 10 minutes)

10. Place the ball in a bowl greased with vegetable oil and turn to coat.

11. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size.

12. Punch the dough down

13. Knead it again to remove air bubbles, then shape and bake it for 30 minutes in an oven preheated to 400 degrees.

14. Cool on a wire rack and enjoy

Page 118 of the Family Fun Cookbook – Braided Loaf

½ recipe World’s Simplest Bread Dough

2 tablespoons Poppy Seeds

Roll the dough into three thick snakes, each about 10 inches long. Lay the strands side by side and loosely brad them (to avoid tearing the dough), braid from the center out to an end; repeat with the other side). Pinch the three sides together at each end, tuck them under, and arrange the loaf on a greased cookie sheet. Cover with plastic wrap or damp cloth and let it rise in a draft-free area for 30 minutes.

Preheat the over to 400 degrees Fahrenheit. Butter the top and sprinkle the poppy seeds. Bake for 25 minutes, then transfer to a wire rack to cool. Wrap the cooled bread tightly in plastic until ready to eat, or freeze, Makes 1 loaf.

Page 119 of the Family Fun Cookbook – Crescent Rolls

½ recipe World’s Simplest Bread Dough

Butter or margarine, softened

Roll the dough into a large circle, about 1/8 inch thick. Spread the butter on the circle, then cut into 16 wedges. Roll the wedges up, starting with the outside of the circle. Pinch the tip of each wedge to seal it and bed the ends to make the crescent shape. Place them on a greased cookie sheet, cover with plastic wrap or damp cloth, and let them rise for 20 minutes. Bake for 12- 15 minutes in an oven preheated to 400 degrees. Cool on a rack slightly, serve warm. Makes 16 rolls.