Rum Raisin Rolls

Today we made Rum Raisin Rolls!

1/2C sugar, 6T butter, melted, 1/4C water, 1 envelope yeast, 1/2C skim milk, 2 eggs, 4-5C flour, 2C raisins, 1/2C rum

In shallow glass dish, pour rum over raisins. Cover with plastic wrap. Soak 2 or more hours. In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Add some flour and sugar.

Rum Raisin Rolls

Add remaining ingredients, except for raisins, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Place in greased bowl. Turn over once. Cover bowl with plastic wrap. Chill dough overnight. Punch down dough. Drain raisins thoroughly. Work raisins into dough.

Rum Raisin Rolls

Rum Raisin Rolls

Stretch a handful of dough into a thin layer, then roll it up. Place on a greased cookie sheet. Repeat with rest of dough. Cover with plastic wrap. Let rise an hour and a half.

Rum Raisin Rolls

Preheat oven to 350F.

Rum Raisin Rolls

Remove plastic wrap.

Rum Raisin Rolls

Bake rolls 20-25 minutes or until golden brown.

Rum Raisin Rolls

Cinnamon Buns

Today we made Cinnamon Buns!

1 envelope yeast, 1/4C warm water, 1/2C sugar, 5-6C flour, 3 eggs, 1/2C skim milk

Filling: 3T cinnamon, 3T brown sugar, 2T butter, melted

In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Cinnamon Buns

Add some flour and sugar.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Add remaining ingredients, except for filling, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Place in greased bowl. Turn over once. Cover bowl with plastic wrap.

Cinnamon Buns

Cinnamon Buns

Chill dough overnight. Punch down dough. Stir filling ingredients together.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Roll out or stretch about 2T dough on a floured surface, to about 1/4″ thick.

Cinnamon Buns

Spread filling on top, leaving a little margin around the sides.

Cinnamon Buns

Roll up.

Cinnamon Buns

Place on greased cookie sheet. Repeat with remaining dough. Cover sheet with plastic wrap and let rise 1 hour.

Cinnamon Buns

Preheat oven to 350.

Cinnamon Buns

Remove plastic wrap. Bake 10-15 minutes or until browned.

Cinnamon Buns

Strawberry Milk Bread

Today we made Strawberry Milk Bread!

1 1/4C skim milk, 4T butter, 2T sugar, 4-5C flour, 2t salt, 2 envelopes (4 1/2t) yeast, 1/4C water, 1/2C strawberry fruit spread, 3/4C powdered sugar.

In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Strawberry Milk Bread

Add 1/2C flour.

Strawberry Milk Bread

Heat butter with milk, salt and sugar. Stir until butter is melted. Blend well. Cool 10 minutes.

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Stir into yeast mixture.

Strawberry Milk Bread

Add enough flour to form a dough. Knead 5 minutes.

Strawberry Milk Bread

Strawberry Milk Bread

Place in greased bowl.

Strawberry Milk Bread

Turn over once. Cover with plastic wrap. Refrigerate overnight. Let stand until room temperature. Punch down dough. Place on floured surface. Knead a couple of minutes. Divide dough in two. Take one half and roll or stretch out into a rectangle. Add more flour if very sticky.

Strawberry Milk Bread

Smear strawberry fruit spread on top, leaving an inch margin on all sides.

Strawberry Milk Bread

Sprinkle on powdered sugar.

Strawberry Milk Bread

Roll into a log and place in a greased loaf pan. Seal the edge. Repeat with the other half of the dough. Cover with plastic wrap and let rise 1 hour.

Strawberry Milk Bread

Preheat oven to 350F. Bake 35-40 minutes or until lightly browned.

Strawberry Milk Bread

Please Note: There might be liquid in the loaf pan after baking. It will get absorbed in the bread as it cools. This is a crusty, flaky bread. For a chewier bread, work 2 eggs into dough after milk mixture and flour have been added to yeast mixture.

Cherry Rolls

Today I made Cherry Rolls!

1 envelope dry yeast, 1/4C water, 2/3C sugar, 3T butter, melted, 3 eggs, 4-5C flour, 1/2C powdered sugar, 2C pitted fresh cherries

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.

Cherry Rolls

Cherry Rolls

Cherry Rolls

Add sugar.

Cherry Rolls

Add 1C flour and melted butter.

Cherry Rolls

Cherry Rolls

Work in eggs, then add enough flour to form a dough.

Cherry Rolls

Place in a greased bowl.

Cherry Rolls

Turn over once. Cover with plastic wrap. Refrigerate overnight.

Punch down dough. Place on floured surface. Add more flour.

Cherry Rolls

Knead a couple of minutes. Grab a handful of dough, and roll or stretch out into a 3″X2″ rectangle. Sprinkle on 1T powdered sugar.

Cherry Rolls

Top with 1 heaping T cherries.

Cherry Rolls

Roll up. Pinch to seal edges. Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap. Let rise 1 hour.

Cherry Rolls

Preheat oven to 350F.

Cherry Rolls

Remove plastic wrap. Bake 15-20 minutes or until golden brown.

Cherry Rolls

Chocolate-Raisin Bread

Today I made Chocolate-Raisin Bread!

1 envelope dry yeast, 1/4C water, 1C skim milk, 2/3C sugar, 3T butter, 3 eggs, 4-5C flour, 12 oz chocolate-covered raisins

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Mix in about 1C flour.

Chocolate-Raisin Bread

Mix in sugar.

Chocolate-Raisin Bread

Mix in 1C milk.

Chocolate-Raisin Bread

Chop butter into small pieces. Mix into batter.

Chocolate-Raisin Bread

Add eggs.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Mix in enough flour to form a dough that is a little tacky.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Knead a few minutes. Roll into a ball. Place in a large, greased bowl. Turn ball over once. Cover bowl with plastic wrap. Refrigerate overnight. Punch down dough. Divide in two. Roll or stretch one half out on floured surface.

Chocolate-Raisin Bread

Sprinkle half of chocolate-covered raisins evenly onto dough.

Chocolate-Raisin Bread

Roll up.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Place in greased loaf pan.

Chocolate-Raisin Bread

Repeat with other half. Let rise one hour. Preheat oven to 325F. Bake 45-50 minutes or until golden brown.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Peppermint Bread

Today I made Peppermint Bread!

3 envelopes dry yeast, 1/4C water, 2C skim milk, 2/3C sugar, 2C powdered sugar, 2T peppermint extract, 8 oz lowfat sour cream, 4 eggs, 7-8C flour, 4T skim milk

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in an extra-large bowl.

Peppermint Bread

Stir until yeast is dissolved.

Peppermint Bread

Mix in about 1C flour.

Peppermint Bread

Mix in 1C milk.

Peppermint Bread

Peppermint Bread

Mix in sugar. Blend well.

Peppermint Bread

Add eggs.

Peppermint Bread

Mix in sour cream and another 1C flour. Mix in 1C milk.

Peppermint Bread

Peppermint Bread

Add remaining flour to form a dough.

Peppermint Bread

Peppermint Bread

Divide dough in two. Knead a few minutes. Roll each into a ball. Place in two large, greased bowls. (For a little extra flavor, grease bowls with peanut butter instead of butter or oil.) Turn over once. Cover bowls with plastic wrap. Let rise two hours.

Peppermint Bread

Punch down dough to make two large loaves or three medium loaves. Roll out each ball on a flat, floured surface, into two or three rectangles. In medium bowl, stir powdered sugar with extract and 4T milk until barely pourable.

Peppermint Bread

Peppermint Bread

Peppermint Bread

Spread on rolled-out doughs.

Peppermint Bread

Peppermint Bread

Roll up and pinch to seal the edge.

Peppermint Bread

Place in two or three large greased loaf pans. Let rise at least 6 hours in the refrigerator. Preheat oven to 325F. Bake loaves 40-50 minutes or until golden brown and inside is baked through.

Peppermint Bread

Chocolate Peppermint Bread

Today I made Chocolate Peppermint Bread!

1C skim milk, 4T butter, 1/2C white granulated sugar, 1 envelope yeast, 1/4 C water, 5-6C flour, 2 eggs, 8 oz fat-free cream cheese, 6 oz chocolate chips (mini or regular size), 3T powdered sugar, 3T skim milk, 1T peppermint extract

Pour warm water (105 to 115 degrees Fahrenheit) on yeast.

Choc Peppermint Bread

Stir until yeast is dissolved. Stir in 1C flour.

Choc Peppermint Bread

Mix in white granulated sugar.

Choc Peppermint Bread

Mix in milk.

Choc Peppermint Bread

Add more flour.

Choc Peppermint Bread

Work in butter. Chop into small chunks, which need not be fully blended in.

Choc Peppermint Bread

Work in eggs.

Choc Peppermint Bread

Stir in cream cheese.

Choc Peppermint Bread

Add enough flour to form a dough that is elastic and still a little tacky. Place in greased bowl. Cover bowl with plastic wrap and chill overnight. Punch down dough, knead two minutes or until smooth, adding more flour if necessary. On large, flat surface, stretch dough into one or two large rectangles (for one or two loaves). In saucepan, melt chocolate chips with powdered sugar over low heat, stirring constantly.

Choc Peppermint Bread

Choc Peppermint Bread

Add peppermint extract. Blend well.

Choc Peppermint Bread

Add milk and stir until smooth. Remove from heat. Spread evenly on dough rectangles. Roll up.

Choc Peppermint Bread

Place on greased cookie sheet.

Choc Peppermint Bread

Let rise 1 1/2 hours. Preheat oven to 350F.

Choc Peppermint Bread

Bake loaf or loaves 20-30 minutes or until browned.

Choc Peppermint Bread

Cool before slicing.

Choc Peppermint Bread

Squash Cinnamon Rolls

Today I made Squash Cinnamon Rolls!

3 1/2 C flour, 2 1/4t (1 envelope) dry yeast, 1/4C water, 1 egg, 1C baked, mashed and seeded butternut squash, 1/2C brown sugar, 1t salt, 2/3C skim milk, 4T butter, melted

Filling: 1/4C brown sugar, 1T butter, melted, 1T cinnamon

Put yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Squash Cin Rolls

Squash Cin Rolls

Stir in brown sugar.

Squash Cin Rolls

Squash Cin Rolls

Stir in 1C flour.

Squash Cin Rolls

Stir in egg.

Squash Cin Rolls

Stir in more flour.

Squash Cin Rolls

Work in squash.

Squash Cin Rolls

Stir in milk.

Squash Cin Rolls

Stir in melted butter.

Squash Cin Rolls

Work in remaining flour.

Squash Cin Rolls

Place in a greased bowl. Turn ball over once. Let rise 1 hour or until doubled in volume. Punch down dough. Knead a few times on lightly floured board. Roll out to 1/2″ thick into a rectangle. Add filling: Spread melted butter evenly on top.

Squash Cin Rolls

Stir together cinnamon and sugar. Sprinkle evenly on top.

Squash Cin Rolls

Squash Cin Rolls

Roll up and slice into 1″ high circles. Place on greased cookie sheets. Cover with plastic wrap. Let rise 30 minutes.

Squash Cin Rolls

Preheat oven to 350F.

Squash Cin Rolls

Bake 25 minutes or until golden. Rolls will expand significantly while baking.

Squash Cin Rolls

Cocoa Cinnamon Rolls

Today I made Cocoa Cinnamon Rolls!

1C milk, 4T butter, 1/2C sugar, 1t salt, 1 envelope dry yeast, 1/4C water, 5-6C flour, 2 eggs, 8 oz strawberry cream cheese or plain cream cheese, Filling: 1/4C unsweetened cocoa powder, 1/4C sugar, 1T cinnamon

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Cocoa Cin Rolls

Cocoa Cin Rolls

Cocoa Cin Rolls

Stir in a few tablespoons of flour.

Cocoa Cin Rolls

Cocoa Cin Rolls

Add 1/2C sugar.

Cocoa Cin Rolls

Stir in milk, 2C flour and salt.

Cocoa Cin Rolls

Cocoa Cin Rolls

Work in eggs, then butter and cream cheese.

Cocoa Cin Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Cocoa Cin Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 10 minutes to soften.

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking). Mix filling ingredients.

Spread about 2T filling on top of dough rectangle.

Cocoa Cin Rolls

Roll up. Pinch ends. Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Cocoa Cin Rolls

Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.

Cocoa Cin Rolls