Aunt Margaret's Butterflake Rolls

Aunt Margaret's White Butterflake Rolls 

 1 ½ T. yeast 

1 t. sugar 

½ c. warm water – 

Mix together and set aside 

 1 c. milk, scalded 

1 square butter

 ½ c. sugar 

2. t. salt 

Mix together in a mixer and then add 

1 c. flour and beat it up.

 By then the milk is cooled. Put 2 cups more flour in the mixture and then slowly add the yeast mixture and a little more flour. 

Put three eggs in, one at a time. Mix well and then put dough hook on and knead for about 15 minutes. The dough should be smooth and bubbly. 5 ½ to 6 c. of white bread flour + butter for rolling out Spray a large bowl with Pam and put the dough in to rise. Turn dough over and let it rise until double. Probably an hour or longer. These are rolled out as Butter Fans. 

Roll dough into 27 x 14-inch rectangle, ¼ inch thick. Cut crosswise into eighteen 1 ½ inch strips. Brush with melted butter. Make 6 strips; cut into 9 portions. Place cut side down in the greased muffin pan. Let rise. (at least an hour) Bake at 350 to 375 degrees for approximately 15 minutes. Aunt Margaret used to put a little more butter over the top with a pastry brush while they were still hot. VERY YUMMY!!

Cinnamon Rolls -- Nancy Ott

Mix together but do not stir in large 4 cup glass measuring cup
4 T. Yeast
1/2 c. warm water
1 tsp. sugar

Scald together in pan:
1/2 c. butter
1 c. sugar
2 t. salt
2 c. milk
Cook to lukewarm

When lukewarm pour into large mixing bowl, turn mixer on while adding yeast mixture.  Add 4 eggs, one at a time.  Add in 8 to 9 cups of flour, (once dough has left sides of bowl and is well combined stop adding flour)  This makes a very soft dough.  Put into large Tupperware bowl sprayed with non-stick cooking spray.  Cover bowl with dampened towel or lid of Tupperware bowl loosely placed.  Let dough rise until double in bulk.

Divide dough in half.  Roll into rectangle.  Spread dough with softened butter, cover with brown sugar, cinnamon and raisins or nuts, if desired.  Roll up jelly roll style and cut with thread or dental floss into 1" pieces.  Place cut side down onto pan, sprayed with non-stick cooking spray.  Spray a piece of saran wrap with non-stick  cooking spray and place over top of cut cinnamon rolls and let them raise until double in size.  Bake 350 degrees 15 to 20 minutes (depends on your oven.)

Place white frosting on top after they have come out of the oven and cooked for about 4-5 minutes.

Tortillas --whole wheat

4 c. flour (wheat, white, or a combination)
2 t. salt
1 t. baking powder
1/2 c. olive oil
1 1/2 c. boiling water

Whisk together flour, salt, and baking powder.  Mix in oil.  Stir in boiling water.  The dough should be soft and pliable but not sticky or stiff.  Adjust flour or water to get correct texture.  After dough cools finish mixing it with your hands.  Some oil lumps may remain.  Roll dough out into a circle (or close to a circle).  Grill the tortilla over medium-low heat on a griddle or in a dry pan.  (no oil)  When the tortilla bubbles up, flip it over and bake on the other side.  Makes 7 or 8 tortillas.  (Recipe can be doubled.)  If you want it to be a pita, bake on a stone in a 400 degree oven.

Potato Flake Rolls

1/2 c. powdered milk
2 T. instant yeast
1/2 c. butter or shortening
1/2 c. sugar
1 c. potato flakes
2 eggs
1 T. salt
abt. 8 c. Flour
3 c. hot water

Combine all ingredients except hot water.  Mix together and add enough flour to make a soft dough.  Knead for 5-6 minutes if using white flour and 10 minutes if using wheat flour.  Let rise until double in size in a sprayed or greased bowl.  Roll out for dinner rolls or cinnamon rolls.  Let rise again.  (abt 30 minutes).  Bake at 350 degrees for 20 minutes. 

Aunt Margaret's White Butterflake Rolls

1 ½  T. yeast

1 t. sugar

½ c. warm water – Mix together and set aside

1 c. milk, scalded

1 square butter

½ c. sugar

2. t. salt

Mix together in mixer and than add 1 c. flour and beat it up.  By then the milk is cooled.  Put 2 cups more flour in the mixture and then slowly add the yeast mixture and a little more flour.  Put three eggs in, one at a time.  Mix well and then put dough hook on and knead for about 15 minutes.   Dough should be smooth and bubbly.

5 ½ to 6 c. of white bread flour + butter for rolling out

Spray a large bowl with Pam and put dough in to rise.  Turn dough over and let ir rise until double.  Probably an hour or longer. 

These are rolled out as Butter Fans.  Roll dough in 27 x 14 inch rectangle, ¼ inch thick.  Cut crosswise in eighteen 1 ½ inch strips.  Brush with melted butter.  Stake 6 strips; cut in 9 portions.  Place cut side down in greased muffin pan.   Let rise.  (at least an hour)

Bake at 375 degrees for approximately 15 minutes.  Aunt Margaret used to put a little more butter over the top with a pastry brush while they were still hot.  VERY YUMMY!!

Feather-light Whole Wheat Rolls -- Dee Ann

2 T. yeast mixed in ½ cup warm water          2 t. salt

(1 t. sugar sprinkled over it)                            3 eggs

1 ¾  c. scalded milk                                        8+c. white whole wheat flour

½ c. butter, olive oil, shortening                      Opt 2 T. gluten

½  c. sugar                                                     

Mix together yeast in warm water with sugar and let stand 10 minutes.  Place cube of butter in a mixing bowl and add scalded milk and mix.  Add sugar; continue mixing.  Add 2 cups of flour and salt.  Mix well.  Add eggs; one at a time.  Add yeast mixture, gluten & remaining flour.  Knead for about 15 minutes.  Add more flour a little at a time until dough sticks together and becomes elastic.  Put in oiled bowl, turn dough and let rise until double.  Divide into three balls.  Roll each ball into a circle.  Brush with melted butter.  Cut each circle into 12 to 14 crescent rolls and roll them up.  Place on greased cookie sheets or pastry lined cookie sheets.  Let double in size (about 1 to 1/2 hours).  Bake rolls at 350 degrees for about 12 minutes. (makes good cinnamon rolls, too)

Chanda's Rolls

1. Heat in saucepan 2 cups milk and ½ cup shortening, don’t boil

2. In a glass cup add ½ cup warm water and sprinkle with 2 T rapid rise yeast. Add 1 t. sugar

3. In mixer add 2 eggs, ½ c. sugar, ½ t. salt. Add milk and shortening mixture (cool that down for a minute before adding). Add 3 cups flour. Add water and yeast mixture.

4. Mix again. Add 5-7 cups more flour. Mix 7 minutes.

5. Put in glass bowl with towel over it. Rise until double ½ hour—45 minutes or so.. Punch down. Make into rolls. Use a thread to cut the rolls into baking size.

6. Bake 350 for approximately 10 minutes, then check. Add 5 minute at a time until a total of 20 to 25 minutes. Don’t overcook.

7. For Cinnamon rolls, roll out dough and cover with butter, cinnamon and sugar. Make a powdered sugar frosting with cream cheese and almond flavoring.

8. For orange rolls, roll out dough and cover with butter, sugar and orange zest. Make a powdered sugar frosting with cream cheese and add orange flavoring or orange juice to the mixture.

Whole Wheat Orange Cinnamon Rolls

1 1/4 cups warm water (110° - 115°F)
2 packages active dry yeast
1/2 cup nonfat dry milk powder
6 tablespoons butter, melted
6 tablespoons honey
1 egg, beaten
1 teaspoon salt
3 tablespoons wheat gluten
4 to 4 1/2 cups whole wheat flour

FILLING
1/4 cup butter, softened
1/3 cup honey
1/2 tablespoon orange peel, grated
2 teaspoons ground cinnamon
2 teaspoons flour

Directions: Preheat oven to 350°F.
In large mixing bowl, combine yeast and warm water until dissolved. Blend in dry milk, butter,
honey, egg and salt. Add 2 cups whole wheat flour plus wheat gluten to mixture. Beat with mixer on low speed until smooth. Gradually add enough of the remaining flour to make sticky dough. Knead 10 to 12 minutes with dough hook or by hand until smooth and elastic. (Avoid adding to much extra flour, the dough should be slightly sticky for a moist roll.) Place in a warm greased bowl, turning to coat top. Cover loosely with plastic wrap and towel; let rise in a warm (80°F) place until double in size. Punch down dough; cover and let rest for 10 minutes.

FILLING: Beat butter, honey, orange peel, cinnamon and flour until creamy. Roll dough into 18 x 15-inch rectangle. Spread the butter mixture to within ½ -inch of edges. Starting at the 18-inch side, roll dough tightly, jelly-roll fashion. Seal edge by pinching with fingertips. Slice into 1½
-inch pieces to make 15 rolls. Place in greased 13 x 9 –inch pan. Cover and let rise until double in size.