Milkmaid's Recipe Box: Easter 'Combo' Rolls (sort of!)

Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Saturday, April 7, 2012

Easter 'Combo' Rolls (sort of!)

Jen B., I changed the plan, huh. I intended to trim the outside 'braid-y' dough to look like a grassy basket, and then decorate the 'dough eggs' in the middle. INTENDED, that is.

By using the whole recipe for the Butter Rolls,

this is a full 14" across.

When this came out of the oven, I thought it smelled 'too good' and it was then that I decided I wanted to use the outside for our rolls/bread tomorrow. Because of my 'change in thinking', I only put icing on the 'dough ball eggs' in the center. Like this,...

Above: This way, we'll either break or slice from the outside braiding.

For my dough, I used the same recipe I'd already posted in my blog under rolls and it is named Butter Rolls.... scroll down to the recipe posted 'after this one'; I moved the post forward to yesterday. Here are the basics:

Ingredients:

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

Directions:

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 'still' very very sticky stuff, but that makes it easy to add flour to the table top and on rolling pin without making it 'too tough'.
This dough may be used for many variations of sweet rolls.

Below: This sure isn't a 'fancy thing', but I love how this smells. The smell alone makes me want to break some of it off-- right now!-- but, I'll wait. Maybe. No, I really WILL wait. Maybe!?! (LOL)

For the frosting, I just mixed some soft butter, sifted powdered sugar, vanilla, milk/water until I had the consistency I wanted and then added some coloring(s).