Recipe - No-Knead European Breads (Kolaches And Dinner Rolls)

2 pack Active dry yeast
1 cup Warm milk; ø105115
One half cup Warm water; ø105115
1/3 cup Sugar
One fourth cup Butter or margarine; melted
2 teaspoon Salt
2 Eggs
5 To 5 1/2cups flour

In a large bowl, combine yeast, milk, water, sugar, butter or margarine,
salt and eggs. Add 2 cups of the flour and beat with electric mixer on Low
speed for 3 minutes, scraping the bowl constantly. Stir in enough of the
remaining flour with a wooden spoon to make a soft dough that's not sticky.
Cove and let rise in a warm place until doubled, for about 1 hour. Punch
dough down. Turn out onto a lightly floured surface. Divide dough in half.
|Cover and let erst for 10 minutes. Shape as desired. Bake according to
directions. PARKER HOUSE ROLLS: Prepare dough as directed. Lightly grease
baking sheets. Melt 2 Tbsp. butter or margarine. On a lightly floured
surface, roll each half of dough 1/4" thick. Cut with a floured 2 1/2"
round cutter. Brush each dough round with some of the melted butter or
margarine. Make an offcenter crease in each round. Fold each round along
the crease so the large half is on top. Press folded edges firmly. Place
rolls, 23" apart on baking sheets. Cover and let rise in a warm place
until nearly doubled, about 30 minutes. Bake in a 375ø oven for 1215
minutes or until golden brown. (Makes 36 rolls.) BUTTERHORN ROLLS: Prepare
dough as directed. Lightly grease baking sheets. Melt 2 T. butter or
margarine. On a lightly floured surface, roll each half of dough into a 12"
circle. Brush with melted butter or margarine. Cut each circle into 12
wedges. Begin at the wide end of each wedge and roll toward point. Place,
point side down, 23 inches apart on baking sheets. Cover and let rise in a
warm place until nearly doubled, about 30 minutes. Bake in a 375ø oven for
1215 minutes or unitl golden brown. (Makes 24 rolls.) KOLACHES: prepare
dough as directed. Lightly grease baking sheet. On a lightly floured
surface, shape each half of dough into 12 balls, pulling the edges under to
make a smooth top. Place the balls 3" apart on baking sheets. Fatten each
to 2 1/2" in diameter. Cover and let rise in a warm place until nearly
doubled, about 35 minutes. Using your thumb or two fingers, make an
indentation in the center of each dough circle. Spoon 2 tsp. purchased
poppy seed or fruitcake and pastry filling into each indentation. Lightly
brush 2 Tbsp. melted butter or milk around edges of rolls. Bake ina 375ø
oven for 1215 minutes or until rolls are golden brown. Remove to rack.
Lightly sift about 1 Tbsp. powdered sugar over rolls. (Makes 24 rolls.)
Posted to MCRecipe Digest V1 #186

Date: Tue, 06 Aug 1996 13:21:55 0400

From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : Recipe from Therese Suess of Luxemburg, Wisconsin. The same recipe
makes all three kinds of rolls.=20
MC formatting by bobbi744@sojourn.com
Sojourn Systems Ltd.