3 cups unbleached flour
1 pkg. yeast
1 cup lukewarm water
1 tbsp. sugar
1 tsp. salt
2 tbsp. melted shortening
2 egg whites, beaten stiff
1 cup sesame seeds
Extra flour for kneading
Soften yeast in lukewarm water, add sugar and salt. Add 1 cup of flour and beat vigorously; add melted shortening, egg whites, and blend well. Add remaining flour and mix well.
Place dough on floured board and knead until smooth and elastic. Place dough in greased bowl, cover and let rise until double in bulk. Punch down. Let rise again until light, then knead a few times.
Divide into 24 portions for rols. Cover and let stand for 10 minutes. Shape into buns or vienna rolls. Brush tops with water or milk, dip tops into sesame seeds. Place on greased baking sheet sprinkled with corn meal.
Cover and let rise until double in bulk. Bake in 450°F oven for about 18 minutes. Place a flat pan filled with boiling water in the bottom of the oven to give steam, which makes the rolls crusty.
1 cup sourdough
1/2 cup warm water
1 pkg. yeast
3/4 tbsp. oil
2 cups self-rising flour
Dissolve and soften yeast in lukewarm water. Add remaining ingredients while mixing. Let stand 30 minutes in warm place. Form into balls, let rise again and back at 400°-425°F. For bread, let rise 50-60 minutes more and bake at 350°F for 35 minutes.
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
4 cups Bisquick mix
1 1/4 cup buttermilk
4 tablespoons sugar
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped pecans
2 Tablespoons butter melted
3/4 cup butter, melted and cooled
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla
In a large bowl, Combine Bisquick, buttermilk and sugar in a bowl using a fork. Mix just until all combined to create a dough.
In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.
Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.
Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges. Sprinkle sugar/nut mixture over butter.
Start rolling dough from long end. Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.
Transfer slices to a well greased (sprayed) 9 x 13 pan. I used a spatula to make it easier. Bake in preheated 375 degree oven for 25-30 minutes, util just golden brown on tops. Let sit for 5 minutes before serving.
Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.