Frehner Family Favorites

Basic Roll Dough
from:Relief Society Breads Class
taught by: Diane Bunker (lindsey)


In your mixing bowl soften 4 Tbsp. Yeast in a cup of warm water.
In a large saucepan scald 4 cups of 2% milk-and remove from heat.
Add 1 to 2 cups butter crisco and as it melts, add:

1 1/2 cups sugar
4 tsp. salt
4 eggs
1 cup cold water

Whip mixture to break egg yolks and slightly combine.

Check to make sure it is only slightly warm before you add it to yeast mixture. Use spatula to scrape ingredients cleanly from the pan and into your mixing bowl. Mix slowly as you add flour, a cup at a time, to make a "HEAVY BATTER" consistency dough. Whip briskly 2-3 minutes until the dough begins to look elastic. Turn out into a large greased bowl and raise to double.
Sprinkle flour over the top.


On a floured surface, divide dough in half or thirds and begin to incorporate more flour by hand to make a soft, stick free dough. Shape or roll out into desired rolls, place on greased sheets and raise again until double. Bake at 375.


Each oven is different, but approximate baking times are:
Cinnamon rolls: 9-10 minutes (cool and frost with your favorite icing or glaze)
Rolls: 8-9 minutes
Bread: (small loaf) 20-25 minutes
Note*To cool breads properly you must use cooling racks so rolls won't be sticky on bottom.



FOR CINNAMON ROLLS:
Roll dough out on floured surface. Melt butter and pour on top of dough.
Sprinkle with sugar.
Sprinkle with cinnamon.
*If you use raisins, put in dough first.
Cut in strips and then roll up. Use sewing floss to cut dough and place on greased pan.
*When putting cinnamon rolls on pan-push down sides.
*You can form them and then put in baggies to freeze for later. Just let them rise (approx. 2 hours) before you put them in the oven.

FOR ROLLS:
Roll dough out on flowered surface. Cut like checker board.
Stack on top of each other.
Dip in butter.

FOR CRESCENT ROLLS:
Roll dough in a circle shape. Then cut them (like you would a pizza). Roll big end first and put on greased cookie sheet.