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Basic Sweet Roll Dough
1/4 c. dry yeast 1 c. warm water 3 c. lukewarm milk 1 c. sugar 4 tsp. salt 4 eggs 1 c. soft
shortening 15 c. unbleached
flour |
Dissolve
yeast in warm water. Stir in milk, sugar,
salt, eggs, soft shortening, and 7 c. flour until mixture is smooth. Gradually add remaining flour, reserving 1
c. When dough begins to pull away from
the edges of the bowl, turn out on the remaining flour and knead until smooth
and elastic. Cover and let rise in a
warm place until double in volume.
Divide as indicated in each recipe. |
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Orange
Rolls Make
orange frosting: 6 T. soft margarine 2 T. orange rind 4 T. orange juice 3 c. confectioners
sugar Roll ¼ of
basic sweet roll dough into an 18” x 24” rectangle. Spread with orange frosting and roll up
from the long end. Cut into 16 slices
and arrange cut side down in two greased 8” round pans. Cover and let rise until double. Bake at 375 degrees until golden brown (20
– 22 mins). Remove from pans and frost
tops with additional orange frosting when slightly cooled.. |
Cinnamon Rolls Roll ¼ of
basic sweet roll dough into a 15” x 18” rectangle. Spread the right and center of the
rectangle with soft margarine, about 1/3 c. brown sugar and 1 tsp. cinnamon,
leaving the left-most quarter bare.
Fold the left end to the center, then fold over twice more. Roll the folded dough into a 12” x 18”
rectangle and spread entire surface with soft margarine, brown sugar, and
cinnamon. Roll up from the long end.
Cut into 16 slices and arrange cut side down in two greased 8” round
pans. Cover and let rise until double. Bake at 375 degrees until golden brown (20
– 22 mins). Remove from pans |
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Swedish
Tea Ring Roll 1/6 of
basic sweet roll dough into a 12” x 15” rectangle. Spread with soft margarine, sprinkle with ½ c. raisins 1/3 c. granulated
sugar 1 tsp. cinnamon Roll up
from the long end and form roll into a ring, sealing the ends to each
other. Place on greased cookie
sheet. Cut ¾ of the way through the
ring with scissors at two inch intervals all the way around the ring. Cover and let rise until double. Bake at 375 degrees until golden brown (20
– 22 mins.). Remove from baking sheet
to cooling rack immediately. When
cool, spread with orange frosting.
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