Make-A-Mix
Page 19
Orange Biscuits—Add 1 tablespoon grated orange peel. If desired, substitute 2 tablespoons orange juice for part of milk or water.
Fruit Cobbler—Spoon dough over top of hot, sweetened fruit or berries and bake in an 8-inch-square pan about 20 to 25 minutes until golden brown.
NEVER-FAIL ROLLED BISCUITS
These light biscuits separate into layers.
3 cups QUICK MIX, page 21
2/3 cup milk or water
Variations
Cinnamon Rolls—Preheat oven to 400F (205C). Roll out dough to a rectangle. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll dough like a jelly roll and cut into 1/2-inch slices. Bake 10 to 15 minutes. Glaze with mixture of powdered sugar and a few drops of water.
Pizza—Use dough as crust for 12 individual pizzas or two 12-inch pizzas. Pat dough to 1/8-inch thickness. Top with tomato sauce, spices, cheese, meat and choice of toppings.
Preheat oven to 450F (230C). Combine QUICK MIX and milk or water in a medium bowl. Blend. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thickness. Cut with a floured biscuit cutter. Place about 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 large biscuits.
Meat Pinwheels—Preheat oven to 450F (230C). Roll out dough to a rectangle. Chop cooked meat and combine with gravy. Spread over dough. Roll dough like a jelly roll and cut into 12 1-inch slices. Bake 10 to 12 minutes. Serve with gravy, soup or cheese sauce.
Pot Pie—Use as the top crust of a chicken or meat pot pie.
CREAM CHEESE SWIRLS
Smooth and delicious.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
2 tablespoons butter or margarine, melted
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
Cream-Cheese Filling, below
Sweet Glaze, below
Cream-Cheese Filling
1 (8-oz.) pkg. cream cheese
6 tablespoons sugar
1 egg, slightly beaten
1/2 teaspoon lemon extract
Combine all ingredients.
Sweet Glaze
2 cups sifted powdered sugar
1/2 teaspoon vanilla or lemon extract
About 4 tablespoons milk
Combine all ingredients.
In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.
Prepare Cream-Cheese Filling. Punch down dough. Let stand 10 minutes. On a floured surface, roll dough to 12” x 24”, about 1/4 inch thick. Brush with melted butter or margarine. Sprinkle brown sugar and cinnamon over butter. Roll dough like a jelly roll. Cut into 1-inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, 30 to 60 minutes.
Preheat oven to 375F (190C). With a tablespoon, press a deep indentation in the center of each bun. Fill each indentation with 3 tablespoons Cream-Cheese Filling. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze. Drizzle glaze on warm buns. Makes about 24 rolls.
CRESCENT ROLLS
Buttery, rich and golden.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
2 tablespoons butter or margarine, softened
It’s nice to brush orange marmalade on top of buttered wedges before rolling into crescents.
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX to make a soft, but not too sticky, dough. Knead 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease baking sheets. Punch down dough. Divide in half. Let stand 10 minutes.
On a lightly floured surface, roll out each half to a 12-inch circle. Brush each circle with 1 tablespoon soft butter or margarine. Cut each circle into 16 pie-shaped wedges. Roll up each wedge from the wide end. Place point-side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, 45 to 60 minutes. Preheat oven to 400F (205C). Bake 15 to 20 minutes, until golden brown. Makes 32 rolls.
ENGLISH MUFFINS
Toast lightly and top with butter, honey or jam.
2 tablespoons active dry yeast or 2 (1/4-oz.) packages
1-1/2 cups lukewarm water 110F (45C)
1/4 cup butter or margarine, melted
4 to 4-1/2 cups HOT ROLL MIX, page 17
3 tablespoons cornmeal
Butter or margarine
Split muffins before toasting. With a fork pierce muffin from the side to the middle. Gently pry apart.
In a large bowl, dissolve yeast in water. When yeast bubbles, add butter or margarine and 3 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX until dough is firm. On a lightly floured surface, knead dough 5 minutes, until smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 minutes.
Sprinkle 2 baking sheets lightly with cornmeal. DO NOT PUNCH DOWN DOUGH. On a lightly floured surface roll out dough to 1/2-inch thickness. Cut with 3- to 4-inch-round cookie cutters or muffin rings. Place cut dough on cornmeal. Turn and pat cornmeal into surface. Cover with waxed paper. Let rise until doubled, about 30 minutes.
Heat an electric skillet or griddle to 325F (165C). Butter skillet. With a spatula, place muffins on hot surface. Cook each side 8 to 10 minutes, until golden. Cool. Makes twelve 4-inch muffins.
HAMBURGER BUNS
To make hot-dog buns, shape the dough into long ovals.
2 tablespoons active dry yeast or 2 (1/4-oz.) packages
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil
5 to 6 cups HOT ROLL MIX, page 17
2 tablespoons butter or margarine, melted
Variation
Seeded Buns—Beat 1 egg white with 1 tablespoon water, brush on risen buns. Sprinkle with sesame or poppy seeds.
In a large bowl, stir yeast into lukewarm water until softened. Stir in eggs and oil. Beat in 5 cups of the HOT ROLL MIX until blended. Let rest 2 minutes. Add enough of the remaining mix to make a soft dough. Knead until smooth, 7 to 10 minutes. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm place, free from drafts, until doubled in bulk. Grease 2 baking sheets; set aside.
Punch down dough. Let rest 10 minutes. Use a rolling pin to roll out dough 1/2 inch thick. Cut buns with a large can or bun cutter, or divide dough into 12 equal pieces, shaping each into a 4-inch circle, 1/2 inch thick. Let rise 10 to 15 minutes. Preheat oven to 425F (220C). Bake 10 minutes until golden brown. Remove from baking sheets; cool. To keep the buns soft, brush with butter or margarine then cover with a dry cloth. Makes twelve 5-inch buns.
ORANGE BUTTERFLAKE ROLLS
Here’s one of our most requested recipes. Rich, flaky rolls deserve the praise they receive.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
Orange Butter, below
Orange Glaze, below
Orange Butter
4 tablespoons butter or margarine, melted
3/4 cup sugar
4 tablespoons grated orange peel
Orange Glaze
2 cups sifted powdered sugar
About 4 tablespoons orange juice
In a bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX to make a soft dough. Knead 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour. Grease muffin pans. Prepare Orange Butter. Punch down dough. Let stand 10 minutes.
On a lightly floured surface, roll out dough to a 10” x 20” rectangle. Brush with Orange Butter. Cut into 20 1” x 10” strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack upright in prepared muffin pans. Twist slightly to fan out. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375F (190C). Bake 12 to 15 minutes, until golden brown. Let stand 10 minutes before removing. Prepare Orange Glaze and drizzle on warm rolls. Makes 24 rolls.
Orange Butter Combine butter, sugar and orange peel.
Orange Glaze
Blend powdered sugar and orange juice until smooth.
PAN ROLLS
One of our favorites. They have the most wonderful light texture.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Grease a 13” x 9” baking pan or two 9-inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24 to 30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375F (190C). Bake 20 to 25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.
For cloverleaf rolls, roll dough into 1-inch balls. Grease muffin cups and place 3 balls in each. If desired sprinkle with poppy seeds before baking.
SQUASH ROLLS
Enjoy the lovely yellow color and mild squash taste. Serve them at your next dinner.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
3/4 cup lukewarm water 110F (45C)
2 eggs, beaten
2 tablespoons sugar
3 tablespoons oil
1 (12-oz.) pkg. frozen winter squash, cooked, or 1 cup canned pumpkin
5 to 6 cups HOT ROLL MIX, page 17
Variation
Herbed squash—Add 2 to 3 tablespoons mixed dried herbs to HOT ROLL MIX.
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs, sugar, oil and squash or pumpkin. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Grease a 13” x 9” baking pan or two 9-inch round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk. Preheat oven to 375F (190C). Bake 15 to 20 minutes, until golden brown. Makes 24 to 30 rolls.
BAGELS
The bagel shop will have one less customer when you make your own at home.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
5 cups HOT ROLL MIX, page 17
Cornmeal
3 qt. water
1 tablespoon sugar
1 egg yolk, beaten
1 tablespoon water
Poppy seeds, sesame seeds or coarse salt
In a large bowl, dissolve yeast in 1-1/2 cups lukewarm water. Beat in 4-1/2 cups HOT ROLL MIX. Let rest 2 minutes. Add enough mix to make a very stiff dough. On a lightly floured surface knead dough until smooth, 5 to 10 minutes. Add more mix to surface as needed. Dough will be quite firm. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, 30 to 45 minutes.
Punch down dough; knead 4 or 5 times. Divide in half. Divide each half into 8 pieces. Shape each piece into a smooth ball. Flatten each ball with palm of hand. Holding a ball with both hands, force one thumb through center. Place bagel on lightly floured surface. Repeat with remaining dough. Cover lightly; let rise in a warm place 20 to 30 minutes.
Lightly grease 2 baking sheets. Sprinkle with cornmeal; set aside. In a 5-quart pot, bring 3 quarts of water to a boil. Add sugar. Lower heat to keep water boiling gently.
Use slotted spoon to carefully lower bagels, one at a time, into boiling water. Turning often, cook until slightly puffed, about 5 minutes. Add more water if necessary. Drain bagels briefly on paper towels.
Preheat oven to 400F (205C). Arrange bagels, not touching, on prepared baking sheets. Combine egg yolk and 1 tablespoon water. Brush bagels with egg yolk mixture. Leave plain, or sprinkle with poppy seeds, sesame seeds or coarse salt. Bake 15 to 20 minutes in oven until browned. Cool on a rack. Makes 16 bagels.
Here’s an opportunity to make your favorite variety of bagels. Add 1/2 teaspoon ground cinnamon and 3/4 cup raisins or dried blueberries to mix. For a savory touch, add 3 tablespoons of chopped chives. Have you tried bagels spread with ripe avocado?
TATONUTS
It’s a tradition to serve these at the Eliasons’ home every Halloween.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1/2 cup lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup melted butter or margarine
3 tablespoons sugar
1/2 cup instant potato flakes
1 cup milk, scalded
4-1/2 to 5 cups HOT ROLL MIX, page 17
Vegetable oil for frying
Vanilla Glaze, page 269
Potatoes are the secret ingredient in this family fanarite. Use favorite. Use leftover mashed potatoes.
Lightly grease 2 baking sheets. In a large bowl, dissolve yeast in lukewarm water. Stir in eggs and butter or margarine. Add sugar, potato flakes and milk. Blend well. Mix in 4-1/2 cups HOT ROLL MIX. Add additional MIX to make soft, but not too sticky, dough. Turn out on a lightly floured surface. Knead about 5 minutes, until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, 30 to 40 minutes. In a deep-fryer or electric skillet, heat 1/2 inch of oil to 375F (190C). Fry doughnuts about 1 minute on each side until golden brown. Drain on paper towels. Brush warm doughnuts with Vanilla Glaze. Makes about 30 doughnuts.
PIZZA CRUST
Try partially baking the crust to save you time on a busy day.
1 cup plus 2 tablespoons warm water 105F (40C)
1 tablespoon active dry yeast or 1 (1/4-oz.) package
2 tablespoons vegetable oil
3 to 3-1/4 cups HOT ROLL MIX, page 17
Pour water in a large bowl. Sprinkle yeast over water; stir until dissolved. Let stand about 5 minutes. Stir in oil. Add 3 cups HOT ROLL MIX to make a soft dough. Sprinkle 1/4 cup additional HOT ROLL MIX on board. Turn out dough and knead 15 times. Clean and grease bowl. Place dough in bowl and turn to grease top. Cover an
d let rise in a warm place about 20 to 30 minutes or until doubled in size.
Preheat oven to 425F (220C). Punch down dough. Grease one 16-inch pizza baking pan. Pat dough on prepared pan forming a shallow rim around edge. Bake on lowest rack of oven for 3 to 6 minutes or until edges start to brown. Remove. Add sauce and topping. Bake 10 to 15 minutes until cheese is melted and sauce is hot. Makes 4 to 6 servings.