No-knead European Breads (kolaches And Dinner Rolls)

INGREDIENTS

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 375ø 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 375ø 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 375ø 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