Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (37 page)

prep time:
35 minutes
·
start to finish:
2 hours 40 minutes
·
16 rolls

• rolls
  
• ¼
  cup warm water (105°F to 115°F)
  
• ¼
  teaspoon sugar
  
• 1
  package active dry yeast (2¼ teaspoons)
  
• 3
  tablespoons butter
  
• 1
  medium clove garlic, finely chopped
  
• ½
  cup warm milk (105°F to 115°F)
  
• ½
  cup mashed potatoes, room temperature
  
• ¼
  cup finely chopped fresh chives
  
• 1
  egg
  
• 1½
  teaspoons salt
  
• 1½
  cups white whole wheat flour
  
• 1¾
  to 2 cups all-purpose flour
  
• topping
  
• 2
  tablespoons butter, melted
  
• 1
  tablespoon finely chopped fresh chives
  

1
In small bowl, combine warm water, sugar and yeast. Let stand 10 minutes or until yeast is dissolved and foamy. Meanwhile, in small nonstick skillet, melt 3 tablespoons butter over medium heat. Add garlic; cook 1 minute or until softened, stirring constantly.

2
In large bowl, stir warm milk, potatoes, ¼ cup chives, the egg, salt and garlic mixture with whisk until blended. Stir in yeast mixture. Stir in white whole wheat flour and 1¾ cups of the all-purpose flour until soft dough forms, slowly adding additional flour as necessary to make dough easy to handle.

3
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.

4
Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Divide dough in half; cut each half into 8 pieces. Roll each piece into 12-inch rope. Loosely tie each rope into knot. Do not pull tight; dough should have room to expand during rising and baking. (If desired, press ends of knot together to form a locked-knot roll.) Cover loosely with plastic wrap lightly sprayed with cooking spray. Let rise 30 minutes or until doubled in size.

5
Heat oven to 375°F. Bake one cookie sheet at a time, leaving other sheet covered, 18 to 20 minutes or until light brown. Brush rolls with 2 tablespoons butter; sprinkle with 1 tablespoon chives. Serve warm or cool.

1 Roll:
Calories 140 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 250mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 4g
Exchanges:
1½ Starch, ½ Fat
Carbohydrate Choices:
1½

Garlic-and-Chive Mashed Potato Rolls

prep time:
20 minutes
·
start to finish:
3 hours
·
24 rolls

• 3½
  to 3¾ cups all-purpose flour
  
• ½
  cup Fiber One original bran cereal
  
• ¼
  cup packed brown sugar
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup very warm water (120°F to 130°F)
  
• 3
  tablespoons shortening
  
• 1
  egg
  

1
In large bowl, mix 1¾ cups of the flour, the cereal, brown sugar, salt and yeast. Add warm water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.

2
Stir in enough remaining flour to make dough easy to handle. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until doubled in size.

3
Grease 2 (9-inch) round pans with shortening or cooking spray. Gently push fist into dough to deflate; divide dough into 24 equal pieces. With greased hands, shape each piece into a ball (dough will be slightly sticky). Place 12 balls in each pan. Cover and let rise in warm place about 45 minutes or until doubled in size.

4
Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Serve warm or cool.

1 Roll:
Calories 100 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 105mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 2g
Exchanges:
1 Starch, ½ Fat
Carbohydrate Choices:
1

No-Knead Bran Rolls

prep time:
25 minutes
·
start to finish:
4 hours 25 minutes
·
12 rolls

• 2½
  cups all-purpose flour
  
• ¾
  cup rye flour
  
• 1
  tablespoon regular active dry yeast
  
• 2
  tablespoons unsweetened baking cocoa
  
• 1½
  teaspoons coarse (kosher or sea) salt or 1 teaspoon table salt
  
• 1
  1
  ⁄
  3
  cups warm water (105°F to 115°F)
  
• 3
  tablespoons dark molasses
  
• 1
  tablespoon cornmeal
  
• 1
  egg
  
• 1
  tablespoon water
  
• 1
  teaspoon caraway seed, if desired
  

1
In large bowl, mix flours, yeast, cocoa and salt. In small bowl, mix 1
1
⁄
3
cups warm water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover bowl loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.

2
Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into a ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place balls on cookie sheet about 2 inches apart.

3
Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.

4
Place empty broiler tray or cast-iron skillet on bottom rack of oven. Heat oven to 400°F.

5
Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.

6
Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.

1 Roll:
Calories 150 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 20mg; Sodium 300mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 4g
Exchanges:
1½ Starch, ½ Other Carbohydrate
Carbohydrate Choices:
2

Bakery-Style Pumpernickel Rolls

prep time:
30 minutes
·
start to finish:
2 hours 15 minutes
·
15 rolls

• 3½
  to 3¾ cups all-purpose or bread flour
  
• ¼
  cup sugar
  
• ¼
  cup butter, softened
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• ½
  cup very warm water (120°F to 130°F)
  
• ½
  cup very warm milk (120°F to 130°F)
  
• 1
  egg
  
• Butter, melted, if desired
  

1
In large bowl, stir 2 cups of the flour, the sugar, ¼ cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ¼ cup at a time, to make dough easy to handle.

2
Place dough on lightly floured surface. Knead 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.

3
Grease bottom and sides of 13×9-inch pan with shortening or cooking spray.

4
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place balls in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size.

5
Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.

1 Roll:
Calories 160 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 4g
Exchanges:
2 Starch
Carbohydrate Choices:
2

cloverleaf dinner rolls

Grease 24 regular-size muffin cups with shortening or cooking spray. Make dough as directed in recipe—except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size. Bake as directed.
Makes 24 rolls

 

crescent dinner rolls

Grease cookie sheet with shortening or cooking spray. Make dough as directed in recipe—except after pushing fist into dough, cut dough in half. On floured surface, roll each half into 12-inch round. Spread with softened butter. Cut each round into 16 wedges. Starting with rounded edge, roll up each wedge. Place rolls point side down on cookie sheet and curve slightly. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until doubled in size. Bake as directed.
Makes 32 rolls

 

Dinner Rolls