One no-knead dough, three variations-- or, as many variations as you can think of...
A recipe for rolls that does NOT need kneading (none!). I DO like to knead dough, but I don't have a problem with NOT doing it, either. How can this be so simple!?!-- follow just nine steps, let it rise until double and make almost any kind of roll you can think of! With just this one 'single batch' of dough, I made the following three variations:
Nine dinner rolls ▲...
Years ago, I found this recipe in an old well-used and tattered book-- one that was stuck in with a box of 'junk' at an estate auction in the late 70's. While my mother's eyes went towards something else in the box, mine went to this well-used tattered recipe collection. It is entitled The Racine Journal-Times and Sunday Bulletin and dated November 1957. It is a collection of "Cook of the Week" recipes and sold for $1.50. The recipe I'm posting today is on page 24 and is shown to have come from Miss Inga Johnson. Thank you, Inga! (I wonder if Inga ever married-- if not, some 'could-have-been hubby' missed out on enjoying this recipe of hers!)
Below: Check out the PHONE NUMBER that's in this same recipe book-- it sure isn't anything like our 10-digit numbers these days!....
Another bit of 'dated' information in the above ad. The ad states: "...the Largest and Best Selections of Dress Fabrics in Wisconsin." I take that to mean 1957 ladies were sewing a lot more than now in 2011. Whodathunkit!?!?
Getting back to the recipe I'm posting...
- 1 cup milk, scalded
- 1/2 (1 stick) butter
- 1/2 cup sugar
- 2 tablespoons dry yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 eggs, well beaten
- 5 cups all-purpose flour
- Scald milk; add butter and the 1/2 cup sugar and let cool.
- Dissolve yeast in the 1/4 cup 'only warm' water with the teaspoon of sugar
- Beat 3 eggs well. When milk/butter/sugar mix is cooled to 'warm', add eggs and the 'frothy/rising' yeast. Mix well. Add flour gradually and mix well after each addition of flour.
- Place dough into lightly oiled bowl, turn to coat top. The dough is still very THIN (I think), and certainly NOT kneadable, but it turns out if left like this.
- Cover with damp towel and let rise in warm place until double in bulk. Punch down and proceed to make what you wish with it. Note: It is very sticky stuff, but that makes it easy to add flour to table top and on rolling pin without making it 'too tough'.
- This dough may be used for many variations of sweet rolls.
- Roll small pieces of dough into a six-inch strip. Form into a knot (above). Let rise until about double in size; bake in 350° oven for 15-20 minutes, or until nicely browned. These little bow knots are quite 'wicked good' as dinner rolls with some butter. BUT, IF desired, you can frost with a powdered sugar frosting like this:
- Roll dough into a strip about 14-inches long x 6-8 inches wide.
- Spread with some melted butter and sprinkle with a little mix of brown sugar/cinnamon. Starting on long side, roll up, jelly roll style, and cut into two-inch pieces.
- Put the cut side of the dough down onto the sugar mixture in the muffin cup.
- Let rise until about double in size.
- Bake at 350° for about 20 minutes, or until nicely browned.
When removed from the oven, carefully lift each roll from the muffin pan, turn it upside down and, with a teaspoon, immediately spoon the melted caramel-type liquid and toasted pecans onto them, like this.