"Rolls and coffee cakes".

Fancy bubble bread.

1/2 c. granulated sugar
1 pkg. dry yeast
1/4 c. lukewarm water
2 eggs
1/2 c. lukewarm milk
1/3 c. shortening, softened
1/2 tsp. salt
3/4 c. sifted all purpose flour
about 1/3 c. melted butter or
margarine
about 1 c. dark brown sugar
cinnamon-sugar
1/2 c. coarsely chopped pecans
or walnuts

Mix sugar and yeast in large mixing bow. Add lukewarm water; stir mix-
ture until dissolved. Blend eggs, warm milk, shortening and salt into
yeast mixture. Add flour, half at a time, blending well. Cover; let rise
in warm place about 1 hour. When dough has doubled in bulk, press down;
allow to stand 10 minutes. Turn dough onto well floured board; divide
into 6 parts. Form 6 balls from each portion. Work quickly to prevent
balls from rising while forming loaf.

One by one, roll 24 balls in melted butter or margarine, then in brown
sugar. Arrange bottom layer of 12 balls in well greased 9 inch tube pan.
Sprinkle cinnamon sugar mixture and half of nuts. Make a second layer
with another 12 balls; sprinkle with cinnamon sugar mixture and remain-
ing nuts. Arrange top layer with 23 buttered, unsugared balls. Cover
loosely; allow to rise in warm place until light, about 45 minutes. Bake
in preheated 350 degree oven 40 minutes or until done. Allow to stand in
pan on cooling rack 6 minutes; then turn bread out on rack. When cold,
store in semi airtight container. Yields about 16 to 18 slices.

Recipe submitted by: Angie Jenkins MA

Orange bowknots

1 1/2 c. milk, scalded
1/2 c. shortening
1/3 c. sugar
1 tsp. salt
1 pkg. granular yeast
2 well beaten eggs
1/4 c. orange juice
2 tbsp. grated orange peel
5 c. flour
*****

Combine milk, shortening, sugar and salt; cool to lukewarm. Soften
yeast in this mixture. add eggs, orange juice and peel; beat thoroughly.
Add flour, mix to soft dough. Cover. Let stand 10 minutes. Knead on
lightly floured board. Place in greased bowl, let rise in a warm place
until double in bulk, about 2 hours. Punch down. Roll dough 1/2 inch
thick. Cut in 10 inch strips 1/2 inch wide. Tie each in a knot. Arrange
on a baking sheet. Cover. Let rise until double. Bake in 400 degree
oven for 15 minutes. Spread with orange topping.

Orange topping

2 tbsp. orange juice
1 c. sifted confectioners' sugar
1 tsp, grated orange peel
*****

Blend orange juice, orange peel and sugar.
Makes about 2 dozen rolls.

Recipe submitted by: Evelyn Peterson. OH

Refrigerator rolls.

1 c. lukewarm water
1 c. scalding milk
1 c. flour sifted
1 yeast cake
2 eggs
2/3 c. shortening
1 tsp. salt
1 c. mashed potatoes
3/4 c. sugar
*****

Mash potatoes. add sugar, shortening and salt, mix. Add hot milk, let stand until
lukewarm, then add yeast which has been dissolved in the warm water. Add the
well-beaten eggs. Work in the flour. Turn out on a floured board and knead about
10 minutes. Grease a large mixing bowl, put dough in and cover, sit in refrigerator
for 24 hours. Grease muffin pans, pinch off bits of dough, put in pans and let rise
3 hours or until double in size. Bake at 425 degrees for 15-20 minutes. this can
be kept a week, baking fresh rolls each day. Makes about 4 dozen rolls.

Recipe submitted by: Imogene Mahaffey RI

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