Printer Friendly

Wholesome, whole-grain breakfast rolls.

Whole-grain flours contribute extra flavor and wholesomeness to these breakfast sweet rolls. And they'll be light and tender as well, with either of these sweet-dough recipes.

Each batch of dough will make 4 dozen crescent rolls or 3 dozen buns or swirls. You have five flavor choices for fillings. Since each filling uses half the dough, you can make half the rolls one flavor and the rest another if you like. Serve the rolls freshly baked; or to make them ahead, cool thoroughly, wrap well, and chill overnight or freeze for longer storage.

Freshly baked rolls are very fragile and best it allowed to cool about 15 minutes before serving; reheated rolls (directions follow) can be served right from the oven. Wheat-and-Oats Sweet Dough

2 packages active dry yeast

1/2 cup warm water (about 110 [deg.])

2 cups cold water

2 cups quick-cooking rolled oats

1 cup (1/2 lb.) butter or margarine

2/3 cup sugar

1-1/2 teaspoons salt

2 eggs, slightly beaten

3 cups whole-wheat flour

About 4 cups unbleached or regular all-purpose flour

In the large bowl of an electric mixer, combine yeast and the warm water; let stand for 5 minutes.

In a 2- to 3-quart pan, bring the 2 cups water to boiling; remove from heat and stir in oats, butter, sugar, and salt; stir until butter is melted and mixture cools to about 110 [deg.]. Add oat mixture to yeast and stir in eggs.

With a heavy-duty mixer or sturdy spoon, gradually add 2 cups each of the whole-wheat and all-purpose flours to the mixture; beat by machine at medium speed for 5 minutes or by hand for 10 minutes. Mix in remaining 1 cup whole-wheat flour and 1-1/2 cups all-purpose flour.

Turn dough out onto a floured board and knead until smooth and satiny, about 10 minutes; add flour as required to prevent sticking. Put dough in a greased bowl and turn over to grease top; cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.

Punch down dough; shape and bake according to directions on page 96B. Buttermilk Wheat Dough

1 package active dry yeast

1/4 cup warm water (about 110 [deg.])

1-3/4 cups buttermilk, at room temperature

2 eggs, lightly beaten

1/3 cup firmly packed brown sugar

1-1/2 teaspoons salt

1/4 cup (1/8 lb.) melted butter or margarine

3 cups whole-wheat flour

About 3-1/4 cups unbleached or regular all-purpose flour

In the large bowl of an electric mixer, combine yeast and water; let stand for 5 minutes. Add buttermilk, eggs, brown sugar, salt, and butter.

With a heavy-duty mixer or heavy spoon, gradually add 2 cups each of the whole-wheat and all-purpose flours; beat by machine at medium speed for 5 minutes or by hand for about 10 minutes. Beat in remaining 1 cup whole-wheat flour and 1 cup all-purpose flour. Turn out onto a floured board and knead until dough is smooth and satiny, 10 to 15 minutes; add flour as required to prevent sticking.

Place dough in a greased bowl and turn over to grease top; cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.

Punch down dough, shape and bake according to following directions. Date-filled Crescents

First make filling: combine in a bowl 3/4 cup each finely chopped pitted dates and walnuts, almonds, or pecans; I teaspoon grated lemon peel; and 1 teaspoon lemon juice. Squeeze to form a compact ball, then divide into 24 equals parts. Also melt 5 tablespoons butter or margarine.

Divide a half-batch of wheat-and-oats sweet dough or buttermilk wheat dough into 3 equal parts. Working with 1 part at a time (keep remainder covered), shape into a ball, roll on a floured board into a 10-inch circle, then brush with 1 tablespoon of the melted butter. Cut each circle into 8 pie-shaped wedges. For each crescent, place a portion of the date filling near the wide edge and roll toward the point. Place, point down, about 1-1/2 inches apart on greased baking sheets.

When all crescents are formed, brush with remaining 2 tablespoons butter. Cover with plastic wrap and let rise in a warm place until doubled, 30 to 40 minutes. Bake in a 400 [deg.] oven until golden brown, 15 to 18 minutes.

While warm, brush top of crescents with nut glaze: blend in a bowl 1 cup unsifted powdered sugar, 1 tablespoon each lemon juice and water, and 1/4 cup finely chopped walnuts, almonds, or pecans. (If made ahead, do not glaze until rolls are reheated; see directions at far right.) Makes 24 crescents. Upside-down Nut Buns

First make topping: melt 1/4 cup (1/8 lb.) butter or margarine in a 9- by 13-inch baking pan; brush some of the butter onto pan sides. Put 2/3 cup firmly packed brown sugar and 3 tablespoons light corn syrup into the pan; stir to blend, then spread evenly over pan bottom. Sprinkle about 1 cup walnut or pecan pieces over the sugar mixture; set pan aside.

On a lightly floured board, roll out a half-batch of wheat-and-oats sweet dough or buttermilk wheat dough into a 9- by 18-inch rectangle. Brush with 2 tablespoons of the melted butter, then sprinkle with another 1/2 cup firmly packed brown sugar and 2 teaspoons ground cinnamon.

Starting on a wide edge, roll up like a jelly roll. Slice roll into 18 equal pieces and arrange, cut side down, in the prepared pan. Cover with plastic wrap and let rise in a warm place until almost doubled, about 45 minutes. Bake in a 375 [deg.] oven until well browned, 25 to 30 minutes.

Remove from own and turn over onto a large tray. Wait 1 minute, then lift off pan, allowing syrup to drizzle over rolls. Serve warm; if allowed to cool, reheat as directed below right. Makes 18 buns. Upside-down Pineapple Buns

Follow preceding directions for the upside-down nut buns, omitting nuts. Instead, spoon 1 small can (about 8 oz.) crushed pineapple, including liquid, over the sugar mixture in the pan. Shape rolls and bake as directed. Apple and Prune Swirls

First make filling: finely chop enough peeled Golden Delicious apples (about 1 medium) to make 1 cup. Also finely chop enough pitted moist-pack prunes to make 1/2 cup. Combine in a bowl the apples, prunes, 1/2 teaspoon grated lemon peel, 1/3 cup chopped almonds or walnuts, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon all-purpose flour; mix until well blended.

On a lightly floured board, roll out a half-batch of wheat-and-oats sweet dough or buttermilk wheat dough into a 9- by 18-inch rectangle. Brush with 2 tablespoons melted butter or margarine, distribute 1/2 cup firmly packed brown sugar over dough, then scatter fruit mixture over top.

Starting on a long side, roll up tightly like a jelly roll. Slice into 18 equal pieces. Set each piece into a generously greased medium-size muffin pan cup. Cover with plastic wrap and allow to rise in a warm place until doubled. Bake in a 375 [deg.] oven until well browned, 18 to 20 minutes. Invert rolls from pan and, while warm, brush with this glaze: blend 1/2 cup unsifted powdered sugar with 1 tablespoon water and 1/4 teaspoon ground cinnamon. (If rolls are made ahead, glaze after reheating; see below.) Makes 18 buns. Orange Swirls

Blend 3/4 cup granulated sugar with 2 tablespoons grated orange peel; set aside.

On a lightly flouredc board, roll out a half-batch of wheat-and-oats sweet dough or buttermilk wheat dough into a 9- by 18-inch rectangle. Brush with 2 tablespoons melted butter or margarine and sprinkle with the orange-sugar mixture.

Starting on a long side, roll up tightly like a jelly roll. Slice into 18 equal pieces. Set each piece into a generously greased medium-size muffin pan cup. Brush tops lightly with about 2 more tablespoons melted butter or margarine. Cover with plastic wrap; let rise in a warm place until almost doubled. Bake in a 375 [deg.] oven until well browned, 18 to 20 minutes.

Invert from pan while warm and brush with this glze: blend 1/2 cup unsifted powdered sugar with 1 tablespoon orange juice. (If made ahead, glaze buns after they are reheated.) Makes 18 buns.

To reheat rolls. If frozen, that loosely wrapped. Place rolls, uncovered, on a 10-by 15-inch pan. Bake in a 325 [deg.] oven until warm through, 10 to 15 minutes.

If making rolls to freeze, wait and put on a glze after they're reheated.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1984
Words:1440
Previous Article:Plant bulbs in January? five offbeat choices.
Next Article:Fistful of garlic in an oven omelet.
Topics:


Related Articles
Good old-fashioned hot cereal, you choose the grain.
FRG frozen food consumers 'hot on ice' and warming to natural, full-value fare.
What's in for breakfast?
Microwave breakfasts: rise and dine.
Oatmeal Festival Salutes the Hearty Grain
The homestead kitchen: Beans for breakfast?
Super savory breakfasts.
Mrs Baird's Introduces Harvest Selects(TM) 100% Whole Grain Bread.
Thomas'(R) Redefines the Sandwich With Launch of Squares(TM) Bagelbread.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters