Make-A-Mix by Karine Eliason (a book to read .txt) 📗

Sprinkle 2 baking sheets lightly with cornmeal. DO NOT PUNCH DOWN DOUGH. On a lightly floured surface roll out dough to 1/2-inch thickness. Cut with 3- to 4-inch-round cookie cutters or muffin rings. Place cut dough on cornmeal. Turn and pat cornmeal into surface. Cover with waxed paper. Let rise until doubled, about 30 minutes.

Heat an electric skillet or griddle to 325F (165C). Butter skillet. With a spatula, place muffins on hot surface. Cook each side 8 to 10 minutes, until golden. Cool. Makes twelve 4-inch muffins.

HAMBURGER BUNS

To make hot-dog buns, shape the dough into long ovals.

2 tablespoons active dry yeast or 2 (1/4-oz.) packages

1-1/2 cups lukewarm water 110F (45C)

2 eggs, beaten

1/4 cup vegetable oil

5 to 6 cups HOT ROLL MIX, page 17

2 tablespoons butter or margarine, melted

Variation

Seeded Buns—Beat 1 egg white with 1 tablespoon water, brush on risen buns. Sprinkle with sesame or poppy seeds.

In a large bowl, stir yeast into lukewarm water until softened. Stir in eggs and oil. Beat in 5 cups of the HOT ROLL MIX until blended. Let rest 2 minutes. Add enough of the remaining mix to make a soft dough. Knead until smooth, 7 to 10 minutes. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm place, free from drafts, until doubled in bulk. Grease 2 baking sheets; set aside.

Punch down dough. Let rest 10 minutes. Use a rolling pin to roll out dough 1/2 inch thick. Cut buns with a large can or bun cutter, or divide dough into 12 equal pieces, shaping each into a 4-inch circle, 1/2 inch thick. Let rise 10 to 15 minutes. Preheat oven to 425F (220C). Bake 10 minutes until golden brown. Remove from baking sheets; cool. To keep the buns soft, brush with butter or margarine then cover with a dry cloth. Makes twelve 5-inch buns.

ORANGE BUTTERFLAKE ROLLS

Here’s one of our most requested recipes. Rich, flaky rolls deserve the praise they receive.

1 tablespoon active dry yeast or 1 (1/4-oz.) package

1-1/2 cups lukewarm water 110F (45C)

2 eggs, beaten

1/4 cup vegetable oil or melted margarine

5 to 6 cups HOT ROLL MIX, page 17

Orange Butter, below

Orange Glaze, below

Orange Butter

4 tablespoons butter or margarine, melted

3/4 cup sugar

4 tablespoons grated orange peel

Orange Glaze

2 cups sifted powdered sugar

About 4 tablespoons orange juice

In a bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add more HOT ROLL MIX to make a soft dough. Knead 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, about 1 hour. Grease muffin pans. Prepare Orange Butter. Punch down dough. Let stand 10 minutes.

On a lightly floured surface, roll out dough to a 10” x 20” rectangle. Brush with Orange Butter. Cut into 20 1” x 10” strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack upright in prepared muffin pans. Twist slightly to fan out. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375F (190C). Bake 12 to 15 minutes, until golden brown. Let stand 10 minutes before removing. Prepare Orange Glaze and drizzle on warm rolls. Makes 24 rolls.

Orange Butter Combine butter, sugar and orange peel.

Orange Glaze

Blend powdered sugar and orange juice until smooth.

PAN ROLLS

One of our favorites. They have the most wonderful light texture.

1 tablespoon active dry yeast or 1 (1/4-oz.) package

1-1/2 cups lukewarm water 110F (45C)

2 eggs, beaten

1/2 cup vegetable oil or melted margarine

5 to 6 cups HOT ROLL MIX, page 17

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL 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.

Grease a 13” x 9” baking pan or two 9-inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24 to 30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375F (190C). Bake 20 to 25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.

For cloverleaf rolls, roll dough into 1-inch balls. Grease muffin cups and place 3 balls in each. If desired sprinkle with poppy seeds before baking.

SQUASH ROLLS

Enjoy the lovely yellow color and mild squash taste. Serve them at your next dinner.

1 tablespoon active dry yeast or 1 (1/4-oz.) package

3/4 cup lukewarm water 110F (45C)

2 eggs, beaten

2 tablespoons sugar

3 tablespoons oil

1 (12-oz.) pkg. frozen winter squash, cooked, or 1 cup canned pumpkin

5 to 6 cups HOT ROLL MIX, page 17

Variation

Herbed squash—Add 2 to 3 tablespoons mixed dried herbs to HOT ROLL MIX.

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs, sugar, oil and squash or pumpkin. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL 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.

Grease a 13” x 9” baking pan or two 9-inch round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk. Preheat oven to 375F (190C). Bake 15 to 20 minutes,