How To make Cinnamon Rolls Abm
-JOY QUIRK (HFTC65A) 1 tb Dry yeast
5 c Bread mix
1 1/2 c -lukewarm water
2 Eggs; beaten
1/2 c Butter; melted
SWEET GLAZE:
1 c Powdered sugar; sifted
2 tb Milk; About
1/4 ts Vanilla
CINNAMON SPRINKLE:
2 tb Butter
1/2 c Raisins
1/2 c Brown sugar
1/4 c Nuts: chopped
1 1/2 ts Cinnamon
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter. Add 5 cups of bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Prepare Cinnamon sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about 24 rolls.
CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts. Sweet Glaze In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture. Formatted by Elaine Radis BGMB90B; JUNE, 1993 -----
How To make Cinnamon Rolls Abm's Videos
Recipe Best Ever White Bread (Abm)
Recipe - Best Ever White Bread (Abm)
INGREDIENTS:
●1 1/3 cups milk
●2 tablespoons butter or 2 tablespoons margarine
●4 tablespoons sugar
●2 teaspoons salt
●4 cups flour
●1 tablespoon yeast
Recipe Moms % Whole Wheat Air Buns (Rolls) for Abm
Recipe - Moms % Whole Wheat Air Buns (Rolls) for Abm
INGREDIENTS:
-354.88 ml warm water
●59.14 ml shortening or 59.14 ml soft butter
●59.14 ml sugar or 59.16 ml honey
●4.92 ml table salt
●14.79 ml vinegar
●29 1/28 ml gluten
●1064.65 ml whole wheat flour (minus 2 tablespoons)
●9.85 ml bread machine yeast
DAK Auto Bakery - White Cinnamon Raisin Bread - FAILURE
Update 2011: I'm glad these videos have helped so many people out! To the more sensitive, yes, it is a very messy college kitchen that was shared by 4 college students. To make a clean area for this video most of the mess was moved into the sinks where the people who made them dirty would, one day, clean them.
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You can't win them all, this recipe ended up coming out with a big ball of dough in the middle. I tried it again and had a much smaller part be doughy. I'll do another video when I figure out the right sugar/salt/yeast balance.
Homemade Parker House Rolls
Thanksgiving Favorite: Parker House Rolls
Preparation: 20 minutes Bake: 18 minutes
Proof Time: 1 hour Makes: 3 dozens rolls/36 rolls
INGREDIENTS:
¼ cup warm water, 36-40°C / 100-110°F
2 ¼ teaspoon active dry yeast
1 ½ cup whole milk / fresh milk
¼ cup butter
¼ cup sugar
2 teaspoon salt
4 ½ cups all purpose flour
5 tablespoon unsalted butter, melted
BAKING TOOLS:
2 ½ inch round cutter
DIRECTIONS
1. Yeast mixture; In a large bowl, dissolve instant dry yeast with warm water; let stand for 10 minutes.
2. Milk mixture; In a small saucepan over low heat, add milk, butter, sugar and salt . Heat until the butter melts and the milk feels warm to touch. Do not overheat.
3. Pour milk mixture to the yeast mixture and stir well. Add 1 cup flour at a time, stir each addition until the mixture is smooth. Continue to mix until a very soft dough is formed. Turn onto a lightly floured surface; knead until smooth and elastic for at least 5 minutes. When the dough turns out sticky, add flour as needed.
4. Place in a greased bowl and cover. Let it rise in a warm place for 1 hour or until doubled.
5. Punch down dough to release excess air. On a lightly floured surface, knead until all the air is out.
6. With a rolling pin, flatten the dough to about ¼ inch thick. Rest for 5 minutes and roll again. Use 3-inches round cookie cutters to stamp out rounds. Keep the cutter floured to avoid sticking.
7. Use a butter knife to press down the center of each round to form a crease. Brush with melted butter, fold in half to make a half-moon shape and press the edges to seal.
8. Transfer the rolls into a baking sheet lined with parchment paper. Leave 2 inches between each roll. Brush again with melted butter.
9. Bake to a preheated oven at 200°C / 400°F for 15-18 minutes or until golden brown.
10. Serve hot and enjoy!
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Recipe Test: Holiday Dinner Rolls
Jill’s rolling in the dough today! Pun intended. She’s testing a no-knead bread recipe and hoping it produces tender dinner rolls you can make this holiday season. Cross your fingers and come cheer her on. :D
RECIPE SHE’S TESTING:
Holiday Dinner Rolls
Makes ? dozen rolls
3 cups lukewarm water
1/2 cup sugar
1 tablespoon active dry yeast
2 1/2 teaspoons sea salt
5 1/4 cups all-purpose flour
1 cup potato flakes
1/4 cup tapioca starch or cornstarch
In a 6-quart container mix all the ingredients together with a spoon or your hand until no patches of dry flour remain. Cover loosely with lid. Leave it on the counter for 2 hours, then store in the fridge until ready to use it.
On baking day, you can divide the dough to shape into a Challah braid, knot-rolls, or round, smooth rolls.
Bake in a preheated oven at 350ºF (177ºC) for 35 minutes, or until golden brown.
When you pull them out of the oven, use a pastry brush to spread them with your favorite vegan buttery spread. This keeps the crust tender.
If you want an oil-free crust with a slightly salty taste, make the following oil-free wash.
1/2 cup water
1 teaspoon tapioca starch or cornstarch
1/2 teaspoon sea salt
Bring to a boil on the stovetop, constantly stirring, until water is no longer cloudy. Allow cooling slightly. Use a pastry brush to brush wash onto hot rolls as soon as you pull them from the oven.