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Sweet rolls for a crowd ... and not difficult.

It's easier than you think to make sweet rolls for a crowd. This recipe produces 3 dozen rolls--a pan of finger-shaped rolls layered with spicy streusel and a pan of orange-cocunut spiral rolls. Or, if you prefer, make a double batch of either kind.

The dough can rest overnight in the refrigerator, so you can make it as much as a day ahead.

The baked rolls freeze well. To reheat, unwrap them and thaw completely. Then place on a baking sheet, cover loosely with foil, and bake in a 350[deg.] oven until warm, 20 to 25 minutes. Refrigerator Sweet Roll Dough 1 cup milk 1/3 cup butter or margarine 2 packages active dry yeast 3/4 cup warm water (110[deg.]) 3 tablespoons sugar 1 teaspoon salt 3 eggs 7 to 7-1/3 cups all-purpose flour

In 1-quart (or smaller) pan, heat the milk and butter, stirring, until butter melts. Cool to 110[deg.]. In the large bowl of an electric mixer, dissolve yeast in the water. Stir in the cooled milk mixture, sugar, salt, and eggs. Add 3-1/2 cups flour and beat with an electric mixer at medium speed for 5 minutes, scraping bowl often. With a dough hook or a sturdy spoon, gradually beat in enough of the remaining flour (3 to 3-1/2 cups) to form a soft dough that is not too sticky to knead. Knead on a floured board, adding flour as required to prevent sticking, until dough is smooth.

Divide dough in half to make a pan each of the streusel-layered and the orange-coconut rolls, or make two pans of either, doubling the filling proportions. (You can put dough in a well-greased bowl and turn over, cover, and chill up to 24 hours; punch dough down before shaping.)

Streusel-layered rolls. Stir together 2/3 cup sugar, 1 cup chopped nuts, 1 teaspoon ground nutmeg, and 1/2 teespoon ground cinnamon. Melt 1/2 cup (1/4 lb.) butter or margarine. Use about 1-1/2 tablespoons of the butter to coat bottom and sides of a 9- by 13-inch baking pan.

Divide a half-portion of the dough in half. On a floured board, roll one half into a 9- by 13-inch rectangle and fit into pan. Push and stretch dough into corners; if it's too springy, chill briefly. Brush top with about 2 tablespoons melted butter. Sprinkle evenly with half the sugar mixture.

Roll out remaining dough into another 9- by 13-inch rectangle and place over streusel; stretch slightly to fit edges, pressing edges to seal. Dip a sharp knife into melted butter and cut dough in half lengthwise, then make 8 crosswise cuts. Brush and drizzle cuts with remaining butter. Sprinkle remaining streusel over top.

Cover lightly and let rise until almost doubled, 45 minutes to 1 hour. Bake in a 350[deg.] oven until browned, 25 to 30 minutes. Let cool about 5 minutes, then remove from pan. Serve warm. To freeze, cool thoroughly on a rack, then wrap well. Makes 18.

Orange-coconut spiral rolls. On a floured board, roll a half-portion of the dough into a 12- by 18-inch rectangle. Mix 1/2 cup sugar with 1-1/2 teaspoons grated orange peel. Brush 2 tablespoons melted butter or margarine over dough. Sprinkle evenly with sugar mixture and 1-1/2 cups sweetened shredded coconut.

Starting with a long side, roll up jelly-roll fashion; cut into 1-inch slides and arrange, cut side up, in a well-greased 9- by 13-inch plan. Cover lightly and let rise in a warm place until almost doubled, 45 minutes to 1 hour. Bake in a 350[deg.] oven until browned, 30 to 35 minutes. Let cool in plan about 5 minutes, then remove with a wide spatula, if needed.

Stir together 3 tablespoons unsifted powdered sugar, 1/4 teaspoon grated orange peel, and 1 to 2 teaspoons hot water until smooth. Brush over hot rolls. Serve warm. To freeze, cool thoroughly on a rack, then wrap airtight. Makes 18.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1984
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