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Glazed Cinnamon Rolls

Ingredients: 1 1/2 Cup(s) confectioners' sugar; sifted 1 Cup(s) walnuts; toasted and chopped 1 Cup(s) dark raisins; plumped in hot water 10 m 1 1/4 Cup(s) light brown sugar; packed 4 Tablespoon(s) unsalted butter; melted 5 Cup(s) unbleached all-purpose flour; may use extra 1/2 cu 4/23 Ounce(s) salt -1 large egg; at room temp 2 Tablespoon(s) canola oil 1/2 Cup(s) granulated sugar 1 Package(s) active dry yeast 1/4 Cup(s) warm water 2 Tablespoon(s) unsalted butter 1 russet potato; peeled, cut into large ch -1 Tablespoon(s) irish cream liqueur Directions: 1. In a medium saucepan, combine the potato chunks with water to cover. Bring to a boil, reduce the heat to low, and cook, uncovered, until tender, about 20 minutes. Drain the potato, reserving 1 cup of the liquid. Let the potato water cool to 105 to 115F. Meanwhile, process the potato with the butter through a food mill placed over a bowl or puree it in a food processor fitted with the metal blade just until smooth. This produces 3/4 to 1 cup of puree. 2. Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of the granulated or brown sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. 3. In a large bowl with a whisk or the work bowl of a heavy-duty elecric mixer fitted with the paddle attachment, combine the pureed potato, reserved warm potato water, yeast mixture, remaining granulated or brown sugar, oil, egg, salt, and 2 cups of the flour. Beat hard to combine, about 1 minutes. Add the remaining flour, 1/2 cup at a time, until a shaggy dough that just clears the sides of the bowl is formed. 4. Turn the dough out onto a lightly floured work surface and knead until smooth and springy, about 4 to 6 minutes if kneading by hand. If kneading with dough hook or electric mixer, knead 4 minutes on medium speed. Dust with flour 1 T at a time as needed to prevent sticking. Take care not to add too much flour, because the dough should be very satiny. 5. Put the dough in a greased deep container. Turn once to coat the top and cover the bowl with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour. Gently deflate the dough and let rise a second time until doubled in bulk, 50 minutes to 1 hour. 6. Preheat the oven to 350. Place an oven rack in the middle of the oven. Line a baking sheet with parchment paper. 7. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 2 equal portions. Roll out each portion into a 10-by-14-inch rectangle at least 1/4 inch thick. Brush the surface of each rectangle with the melted butter. Sprinkle the surface of each rectangle evenly with half of the brown sugar and cinnamon, leaving a 1-inch border around the edges. Sprinkle with the raisins and nuts, if using. Starting from the long side, roll the dough up jelly-roll fashion. Pinch the seams together and , using a serrated knife or dental floss, cut each roll crosswise into 9 equal portions, each 1 to 1 1/2 inches thick. Place each portion cut side up on the prepared pan at least 2 inches apart. Press gently to flatten each swirl slightly. (Alternatively, place in 18 greased 3-inch muffin-pan cups for a top-knot effect.) Cover loosely with plastic wrap and let rise at room temperature just until puffy, 20 to 30 minutes. 8. Put the baking sheet or muffin cups in the center of the oven and bake 25 to 30 minutes, or until golden brown and firm to the touch. Using a metal spatula, transfer to a wire rack. Immediately prepare the glaze by combining the confectioners' sugar and liqueur or milk in a small mixing bowl and whisking until smooth. Adjust the consistency of the glaze by adding more liqueur or milk, a few drops at a time, to make a pourable mixture. Dip you fingers or a large spoon into the glaze and drizzle it over the rolls by running your hand or the spoon back and forth over the tops. Or, apply the glaze to the rolls with a brush. Let sit until just warm before eating. TO MAKE AHEAD: Dough may be made ahead and refrigerated overnight, covered with a double layer of plastic wrap. Let stand at room temperature 3 to 4 hours before filling and rising. Once made, the buns can be stored at room temperature for up to 3 days or freeze in self-sealing freezer bags for up to 3 months. Contributor: Sweets pages 111, 112
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Butter 9-inch diameter springform pan. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Finely grind bread in processor. Spread on baking sheet. Bake until golden, stirring occasionally, about 10 mi Quick dinner rolls In large bowl, dissolve yeast in warm water. Add sugar, half of flour and salt to yeast mixture. Beat with spoon until smooth. Add egg and shortening. Add remaining flour and stir until smooth. Cover with plastic wrap and let rise until double (about 30 m Melted-cheese rolls with tomato soup 1. Bake dinner rolls as directed on bag. 2. Meanwhile, in 1-quart saucepan, heat soup over medium-high heat, stirring occasionally, until hot. 3. Slightly separate sections of rolls; spoon 1 tablespoon cheese into center of each. Place on cookie sh Glazed loin of pork Heat oil in a medium-size saucepan; add onion and garlic. Saute 5 minutes until onion is tender but not brown. Stir in chili sauce, lemon juice, molasses, mustard, and Worcestershire; bring to boiling; lower heat; cover; simmer 20 minutes. Stir in All-bran refrigerator rolls Melt shortening into water. Add sugar, cereal & salt, then cool to lukewarm. Soften yeast in 1 cup warm water then mix with eggs. Add to bran mixture. Add flour & beat thoroughly. Cover & let rise. Punch down, cover & place in refr Cinnamon breakfast bites; In a bowl combine: • 1/3 c. flour • 1 c. crisp rice cereal, coarsely crushed • 2 T. sugar • 3 T. baking powder • ? t. salt • cut ? c. butter flavored shortening until mixture resembles coarse crumbs Stir in: • ? c. milk until moistened Shape into 1 inch b Baked spring rolls 1. Scramble-fry chicken with onion in large non-stick skillet or wok until chicken is no longer pink. Drain. 2. Add mushrooms, bean sprouts, and carrot. 3. Saute until slightly soft. 4. Stir in next 7 ingredients. 5. Add shrimp and sesame seeds. Stir. 6. Hungarian salt sticks or kaiser rolls In a large bowl, dissolve the yeast in the warm water. Add and combine all the other ingredients except the flour, then add and combine the flour 1 cup at a time until the dough comes away from the sides of the bowl. This should be a firm, non-sticky doug Plum cobbler with cinnamon biscuits For filling: Preheat oven to 400F. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges, about 30 minutes. Meanwhile, prepare biscuits: Whisk flour, 3 tablespoo Janice's sweet rolls for abm Add to the breadmachine in order preferred by your machine. (In mine, start with the flour and add dry ingredients first). Yeast should be placed in the yeast dispenser. **note! If you use Fleishmans yeast, increase the amount by 1 teaspoonful! Lasagna rolls Crumble the Italian sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg yolk, cream-style cottage cheese, and grated pa Yummy cabbage rolls Cut the core out of the cabbage and discard it.Place the cabbage, stem end down, in a large kettle. Place about 1 inchof water in the bottom of the ketle. Cover and bring the water to a boil. Reduce the heat to a simmer and steam the cabbage f Cinnamon spread Combine ingredients and mix well. Return to container and refrigerate except when it is being used. Makes 24, 1 teaspoon servings. Nutritional information per serving: calories - 34, protein - 0 gm., fat - 4 gm., carbohydrates - 0 gm., 60-minute rolls Prepare dough as usual for any yeast bread, Cover and let rise for 15 minutes. Shape into roll shapes (clover leaf, Parkerhouse, etc) and place dough into muffin tins, cover and rise for 15 minutes. Bake at 425° for 12 minutes or until done.