No-Knead European Breads(Kolaches And Dinner

---------- Recipe via Meal-Master (tm) v8.03

Title: NO-KNEAD EUROPEAN BREADS(KOLACHES AND DINNER
Categories: Breads with, Dinner roll, Sweet rolls
Yield: 24 servings

2 pk Active dry yeast
1 c Warm milk -- =B0105-115
1/2 c Warm water -- =B0105-115
1/3 c Sugar
1/4 c Butter or margarine --
Melted
2 ts Salt
2 Eggs
5 To 5 1/2cups flour

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 375=B0 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 375=B0
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 375=B0 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.)

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NOTES : Recipe from Therese Suess of Luxemburg,
Wisconsin. The same recipe makes all three kinds of
rolls. MC formatting by bobbi744@sojourn.com Sojourn
Systems Ltd.

From msflaxen@netcom.com Tue Aug 06 10:32:41 1996 Here
you go. :)

Diana

Recipe By : Midwest Living Magazine, June '95

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