The crescent rolls went in first, and got a little dark on the bottom, because the recipe says to bake them at 450 for 15-20 minutes. (Hint: that doesn't work so well.) Despite getting dark on the bottom, 9 of 14 were eaten before the next pan came out of the oven.
So next was the pan of normal rolls; due to slightly inconsistent sizing, they didn't all get browned on top. They were also quickly decimated (mostly with honey). I turned the oven down to 385 and had them in about 15 minutes.
Last were the cloverleaf rolls, and the two twin rolls that were how the recipe suggested baking them.
Next time I think I'll just do a bunch of (slightly larger) normal rolls.
Recipe please.
ReplyDeleteThe recipe is from "Out of Kentucky Kitchens" by Marion Flexner.
DeleteThe dough is:
6 c sifted flour
2 c warmed milk
1/2 c sugar
1 egg, beaten
1 tsp salt
2.25 tsp yeast
10 tbsp melted butter
You sift 3 cups of the flour, the sugar, and the salt together, proof the yeast in 1/2 cup of the milk, then mix the yeast mixture, the rest of the milk, the egg, and the butter into the sifted together ingredients. You let those rise to double, about 2 hours, then mix in the remaining 3 cups of flour and put it in a sealed container in the refrigerator for 24 hours. The container needs to be big enough for it to double in size again.
Whatever you shape the rolls as, they seem to bake well at about 385 for 12-17 minutes depending on the shape and pan.
If you want to use it for rum rolls, I usually mix in about 3 tbsp of rum into the dough before it goes in the refrigerator. It gets divided into 3 parts and rolled out like sweet rolls, brushed with melted butter, sprinkled with 1/4 cup of sugar, 1/4 cup of raisins or currants, and dusted with nutmeg, then rolled up and sliced into about 1" slices. Bake in greased pans (385, 12-15 minutes), then glaze with rum frosting (per pan, 1/2 c powdered sugar, 1 tbsp melted butter, 1 tsp rum, and enough milk to make it spreadable).