INGREDIENTS

INSTRUCTIONS

Proof your yeast with 2 oz of the milk, bit of flour and sugar from the
measured ingredients.
When the yeast is ready, combine ingredients in a mixing bowl and mix until
the dough won't stick to you finger when touched lightly. The recipe
recommends setting some of the flour aside and adding it at need, I don't
do this anymore because I usually end up adding a little bit more as it is.
(different flours)
This is where the recipe stops and you're expect to know what to do with
it!
:-) Mom had a bit of trouble understanding why I couldn't just make things
when she bought me the exect same cookbook she uses (reprint).
Let the rise in an oiled bowl, covered, until doubled. Dump out on lightly
floured surface. Cut pieces of dough into lumps roughly the size you get if
you scoop generously with a serving spoon. Sorry, I don't know how to do
this one without showing you.
Now. You take a lump of dough and flatten it in your hands until you can
enclose the jam/jelly without getting the jam/jelly on any closing edges. I
tend to put the dough on the table to start. I pick two opposite points and
meet them at the center over the jam. I then gather the rest up to that
point starting at the outside working in. the dough is fairly stick so it
will seal fairly well. Pat it into a roundish shape and place seam down in
a well oiled baking pan with 2" sides. As you place the rolls into the pan
you want to swish them around to get oil on the sides so that they come
apart when they are done.
I use appricot jam, red/black current jelly, and plum butter. You can also
make them with cream cheese filling, though I haven't tried that one yet.
The rolles should be touching. I use a 9 x 13 pan and I get either 4 or 5
bunnes across (depending on how many people are coming and how large I make
them) a short side.
Let raise a few minutes, brush tops with a bit of oil (I try to use any oil
that pools around the buns from the "well oiled" part before/if I add any).
and bake in 350 degree oven for 15-20 minutes.
Remove from oven and brush tops again with oil (Sometimes I don't do this
and they seem ok, I think it's supposed to soften the top) and let stand 5
minutes in pan, covered.
Invert onto cooling rack to cool completely. The traditional way to serve
this dictates sprinkling with icing sugar. I do for guests but not for us
at home.
Scatterbrained notes: I usually have more dough than the 9 by 13 pan will
hold, so I put the rest in an 8" round cake pan. the rolls will expand to
fill the space provided. If they are squished, they will bake higher but
the sides will be very thin. Don't break apart until serving. Theses dry
out if broken apart. Store on rack or plate (once cooled) covered with a
clean dishtowel.
This seems like an aweful lot of work, but it goes very quickly and the
rewards are great.
I've read this over twice and I don't think I've left anything out.
Good luck
Judy
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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