No-knead European Breads (kolaches And Dinner Rolls)

What are some characteristics of pride? Thinking more of myself than I do of God. Believing I am better than others. Not being willing to admit weaknesses. Being unteachable. Inability to delegate. Having a primary goal of serving myself. Wanting to lead to receive personal glory. Needing to always be honored and appreciated. Overconfidence. Unsubmissiveness. Worry. Unwillingness to be corrected. Not asking for help. Continually correcting others. Ignoring the spiritual disciplines of prayer, church and Bible. Feeling morally superior to others. Talking more than listening. Refusing to ask for forgiveness. Being overly sensitive.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	European	Rolls -, Sweet, Yeast	24	Servings

INGREDIENTS

2		Active dry yeast
1	c	Warm milk, Ã¸105-115
1/2	c	Warm water, Ã¸105-115
1/3	c	Sugar
1/4	c	Butter or margarine, melted
2	t	Salt
2		Eggs
5		To 5 1/2cups flour

INSTRUCTIONS

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 off-center crease in each round. Fold  each round along the
crease so the large half is on top. Press folded  edges firmly. Place
rolls, 2-3" apart on baking sheets. Cover and let  rise in a warm place
until nearly doubled, about 30 minutes. Bake in  a 375Ã¸ oven for 12-15
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,  2-3 inches apart on baking
sheets. Cover and let rise in a warm place  until nearly doubled, about
30 minutes. Bake in a 375Ã¸ oven for  12-15 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 375Ã¸ oven
for 12-15 minutes or  until rolls are golden brown. Remove to rack.
Lightly sift about 1  Tbsp. powdered sugar over rolls. (Makes 24
rolls.) Posted to  MC-Recipe 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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 81 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 20.6mg Sodium: 200.3mg Potassium: 20.3mg Carbohydrates: 12.7g Fiber: <1g Sugar: 2.8g Protein: 1.9g