Cinnamon Roll Bread

So I did a little experiment that turned out delicious and thought I would share. I basically took the Croxall Roll recipe, added an extra 1/4 cup sugar and prepared as usual. Then instead of making rolls, I rolled it out, smeared it with butter, sprinkled cinnamon sugar on it and baked. Delicious! It was so good I skipped the powdered sugar glaze I was planning for the top. You know it is good when you are guarding the last 1/8 of the loaf from the children (and yourself) so your sweet husband can try it when he gets home from work.

Cinnamon Roll Bread

1 C milk (powder milk works fine)
1 egg
2 Tbsp. butter, melted
3-3 1/2 C flour (I originally put in 3 1/4 cup flour because that is what i do with the rolls but probably ended up adding another 1/4 c after taking it out of the bread machine)
1/2 C sugar
1/4 tsp salt
2 1/4 tsp yeast

1/4 cup butter, softened

1/2 cup brown sugar

2 tsp cinnamon

1. Put liquid ingredients in bread machine, break up the egg a bit.

2. Put dry ingredients in

3. Make well and put in yeast

4. Set to dough cycle

5. Punch down and roll out to about 24 -28" by 9".

6. Smear entire top with 1/4 cup softened butter.

7. Mix 1/2 cup brown sugar with 2 tsp cinnamon. Then sprinkle on the butter smeared bread.

8. Starting at one end of 9" roll the entire thing.

9. Place seamed side down in a greased 9x5 loaf pan. (I forgot to grease and so therefore do not a have a pretty picture of the bread). Let rise, about 90 min or so.

10. Cook at 350* for about 30 min, with a tent of tin foil on top, remove at the 30 min more and cook another 8-10 min until brown.

11. Let cool 10 min then remove from pan.

Peach Bread Pudding with Whiskey Sauce

From Betty Crocker. I had an amazing Peach Bread Pudding at a restaurant downtown a couple of years ago and have tried to recreate it. The sauce (with vanilla, not whiskey) is divine and makes even a mediocre bread pudding worthwhile.

Bread Pudding with Whiskey Sauce
2 1/4c milk
1/2 sugar (use brown for a butterscotch flavor)
1.5t cinnamon
2 large eggs, slightly beaten (or not beaten, if you're lazy like me)
5c 1/2-3/4" cubes of bread
1/2c raisins, if desired (I always substitute frozen, sliced peaches, to taste)

1. Heat oven to 350.
2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and fruit. Pour into ungreased 1 1/2qt casserole.
3. Bake uncovered 40-45 min or until knife inserted 1 inch from edge of casserole comes out clean.
4. Make Whiskey Sauce. Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in fridge.

Whiskey Sauce
1/2c butter, melted
2T water
1 egg
1c sugar
2T whiskey or bourbon or 1t brandy extract (or 2T vanilla extract if you're like me)

Melt butter in saucepan over low heat; do not allow to simmer. remove from heat; cool 10 min. Mix water and egg; stir into butter until bleded. Stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey/ vanilla. cool at least 10 min before serving. Store covered in fridge.

Calzones

This is a family favorite! I often half this recipe for a smaller crowd (like just our family) and make the whole thing if we invite someone over for dinner.

1 cup milk
1/2 cup water
1/4 cup butter
4-5 cups flour
3 T. sugar
1 t. salt
2 packages yeast

Heat wet ingredients in microwave for 1 minute. Addyeast and let dissolve. Gradually add dry ingredients and knead. (I use my kitchenaid). Let rise on counter top for 15-30 minutes. Take about 3/4 cup sized portions and roll them out VERY thin. Fill with your favorite ingredients and pinch the edges together. Place on a greased jelly roll pan or cookie sheet and bake at 375 for 10-12 minutes.

Naan

For this recipe, you will need:

• 4 cups white or all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons warm milk
• 2/3 cups plain yogurt
• 2/3 cups milk
• 1 beaten egg
• 2 tablespoons ghee
• 1/2 cup chopped coriander

Prepare the Naan Dough

Mix together yeast, warm milk, and sugar, and leave it in a warm place until the mixture becomes frothy. In a medium bowl, mix together flour, baking powder, and salt.

Make a depression in the center, and pour in your frothy yeast mixture. Then add milk, yogurt, egg, and ghee. Mix everything together until you get a smooth ball of dough.

Let the Dough Rise

Knead the dough well for 10 to 15 minutes. Oil a medium bowl, and place the dough into the bowl and turn the dough over so it is well covered in oil.

Cover the bowl with a towel, and place it in a warm place for two hours until the dough has doubled in size.

Shape and Roll Out the Dough

Preheat the oven to 400 degrees. Flour the surface, rolling pin, and your hands. Knead the dough for 2-3 minutes until it is smooth.

Divide the dough into eight pieces. Shape each piece into a ball. Then roll out the ball to make an oval about 6 inches long. Pull the ends to stretch the dough into an oval shape.

Bake the Naan

Brush your naan with melted butter or ghee and sprinkle it with chopped coriander.

Oil your baking sheet, and place your naan sprinkled side up. Place your baking sheet into the oven for 10-12 minutes until the naan turns golden brown.

Whole Wheat Oatmeal Flax Bread

This is my sister's recipe and it is really yummy.

Whole Wheat Oatmeal Flax Bread

1 3/4 c water
1 T yeast

2 t salt
1/3 c honey
1/3 c oil
2 1/2-3 c wheat flour


Boil 1 c water
Add 1/2 c oats--set aside and let cool

1 egg
1/4 c flaxseed
2 1/2- 3 c white flour

Put yeast in the water and let sit to begin working. After the oats are cooled add honey, oil, egg, salt and wheat flour to yeast mixture and begin mixing. Add white flour until mixture pulls away from the bowl and dough is no longer sticky. This dough will be soft and pliable. Knead for 10 minutes. Split the dough into two (3?) loaf pans (spray with Pam). Let rise until double in size and bake at 350 for 20 minutes. Take out of bread pans and turn on sides to let cool. Cover with a clean towel to keep crust from getting hard.

Lona Simon's Whole Wheat Crescent Rolls

The term 'whole wheat' is used loosely here.

1pckg dry yeast proofed in 1/4c warm water
2 eggs
1/2c sugar
1/2c oil
1/2t salt
1c scalded milk (slightly cooled)
1 1/2c whole wheat flour
2 1/2c white flour

Beat eggs, sugar, oil and salt in electric mixer for 2-3 min. Add cooled milk and dissolved yeast. Gradually add both flours and mix completely. Let stand overnight (or at least 6-7hrs) at room temp with a clean cloth over the bowl. Next morning, punch down the dough and on a floured board knead for minute or two. Divide dough in half. Roll each half into a 12in circle. Cut each circle (I use a pizza cutter) in 12 weges for dinner rolls or 8 wedges for sandwich rolls. Roll wedges from big end to little end. Shape into a crescent and place on greased cookie sheet. Let rise 30-45 min (depending on the temp of the kitchen). Bake 350* for 10-12 min.

**Portions of white/wheat flour can be varied according to taste and warm powdered milk can be substituted for the scalded milk.

Sesika's Mom's Tahitian Coconut bread

This is really good with Raspberry Sorbet. They serve this at the Tahitian village at the Polynesian Cultural Center in Hawaii.

2c coconut flakes
4c Flour
2tsp Baking Powder
1 1/2c sugar
1 1/2c water

Combine coconut, sugar, and water. Blend flour and baking powder together. Mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky. Wrap in aluminum foil and bake in oven at 350 for 1-1.5hrs. Makes 3-5 loaves.

***Alternately, you can bury the loaves in hot coals for several hours if you're doing the open pit cooking thing.

Whole Wheat Bread Recipes?

I would really love to hear everyone's all-wheat bread recipes. Sidsie gave me her's which I will post here because she's too lazy to, but it will mess up all the Labels and sorting. Sorry.

Sidsie's Whole Wheat Bread
1/3 c oil
1/3 c honey or ½ c sugar
2 ¼ t salt
2 ¾ c steaming hot tap water
¼ c gluten flour
1 ¼ T instant yeast
7-8 c whole wheat flour

Mix together first four ingredients in mixer with a dough hook. Add ½ of flour and beat. Put in 1-2 more cups flour, gluten flour, and yeast. Beat again. With mixer on medium speed, add remaining flour just until dough pulls away from the sides of the bowl. Knead 10 minutes on medium-high speed.

Pre-heat oven for 1 minute to Luke Warm and turn off. Spray or oil 2 pans. Pour dough out onto oiled counter, divide and shape into loaves and put into pans. Let loaves rise 35 minutes in warmed oven. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. Tip out of pans and cool on cooling rack.

***I used 4c red wheat and 2c white wheat for my last batch, which turned out really well. The key is the 10 min of kneading. A lot, I know, but it makes loaves instead of bricks.

Those Darn Danishes

Kris asked for the recipe, and I told her how labor intesive it is (time intesive really more than labor), but she insisted, so here it is.

Danish Pastry Twists (stolen from The Pie and Pastry Bible)

Note. Does not work well with a Bosch mixer

Dough:
2/3 c. milk, divided
2 T. sugar, divided
1 ½ t. yeast
2 ¼ c. flour, divided
½ t. salt
1/8 t. freshly ground cardamom
1 large egg
17 T. unsalted butter (1 T. softened)

Filling:
8 oz. cream cheese
3 T. honey
preserves (you really want the sugar-added preserves; All Fruit just clumps)

chopped chocolate

Glaze:
¼ + 2 T. powdered sugar
1 T + ¼ t. water
1 ½ freshly squeezed lemon juice

Icing:
½ c. powdered sugar
1/8 t. vanilla
2 T. heavy whipping cream

Directions:
Proof the yeast in small bowl with 2 T of the milk (slightly warmed), ½ t. sugar, and the yeast. Let it sit for 10-20 minutes until bubbly and foamy.

In a heavy mixer, add all but 1 T. of the flour, the remaining sugar, salt, yeast mixture, and cardamom. Add the remaining milk, the egg, and the 1 T. of softened butter, and mix on a low speed until well combined (dough will be a little sticky and shiny). Put dough in an oiled bowl, turn over once to cover all over with oil. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. Gently deflate dough, recover with plastic, and refrigerate for 2-8 hours.

On a large sheet of plastic wrap, place the remaining 1 T. of flour. Mix in with the remaining butter (I use 2 cubes). Once flour is incorporated, shape butter into a 5 inch square.
Take dough out of fridge, roll out to an 8 inch square, put butter diagonally in the middle mark it, roll out the flaps a little more, moisten with water, and wrap the dough around the butter. Refrigerate it for 30 minutes.

Gently roll the dough into a 7 by 16 inch rectangle. Brush off all the flour from the surface of the dough and fold into thirds. Cover with plastic wrap and refrigerate for 20-40 minutes. This is the first “turn.” Do two more turns refrigerating the dough 20-40 minutes between each one. After all turns are done, allow dough to rest in refrigerator for 2 hours (or overnight).

Take dough out of fridge, allow to warm for 15 minutes before working with it so butter can soften a little and not break through the dough. Roll the dough to a 6 by 14 inch rectangle. Cut ½ -inch wide strips from the dough. Twist the dough and then coil it like a snail’s shell on a baking sheet 2 inches apart. Cover the baking sheet with plastic wrap that has been sprayed with a nonstick spray. Allow to rise for 1-2 hours. With your fingers press down the middle two inches of the twist. In the indention, spoon cream cheese mixture and/or preserves and/or chocolate.

Heat oven to 400. When you bake twists, immediately lower temperature to 375. Bake for 18-20 minutes, switching pans half-way through. (It is good to have a baking stone to help maintain the oven temperature in the oven. Another hint is to have an oven safe bowl with boiling water on the lower oven rack or to throw a handful of ice cubes on the bottom of the oven before shutting the oven door. Or you can just not do anything.)

When twists come out of the oven, brush with glaze. Remove to wire racks to cool. About 20-30 minutes after pastries come out of oven, drizzle with icing.

You can freeze these and reheat them for 5 minutes in a 300 degree oven, or for about 7 seconds on 1/2 power in the microwave.

My Neighbor's Rolls

My sweet neighbor, Maria Elena, came to my house the other day to teach me how to make these yummy rolls. I thought I would share the recipe.

2 cups water
2 eggs
1/8 cup sugar
1 tsp. salt
1 stick of butter, melted
7 cups flour (HTML is her favorite)
1/8 c. saf instant yeast

Heat water in microwave for 1 minute. Put in blender and add eggs. Mix well. Add sugar, salt and mix. Add butter, 5 cups flour and yeast. Mix well, then add approximately 2 more cups flour (until it pulls away from the sides of the bowl) Let Rise in the mixing bowl, covered with a towel, until it reaches top of bowl.
Shape into rolls and place in a greased 9x13 pan. Let rise until rolls reach the top of pan.
Bake at 300-325 for 20-30 minutes until tops and bottoms are golden brown.
Enjoy!

Fabulous Homemade Wheat bread

Stephanie - I saw you started a post and never published it. I thought I would post this in case you were still looking.

This isn't 100% whole wheat but close enough. And we do think it is yummy. The original is done the old fashion way. I, of course, converted it to a bread machine. (I have no confidence doing bread by hand) Anyway, like usual I do the dough in the machine and then let it rise in a bread pan and bake it in the oven. The original recipe makes 6 loaves but I scaled it down to fit into my machine. This makes 2 big loaves or 3 smaller loaves.

2 1/4 cup warm water
1/3 cup veg. oil
1 cup quick cooking oats
1 cup white flour
5 cups wheat flour
2 1/4 tsp salt
1/3 cup brown sugar
2 1/4 tsp yeast (you might want to experiment with that, depending on personal taste)

Put wet than dry ingredients in the bread machine. Set to dough cycle. Punch down, remove, shape according to desire and let rise. Bake at 350 for 35 min or so. Watch the top of the bread so it doesn't get too brown.

Oh, one other note. I have added wheat germ and flax seed to this without it changing the taste. Not too much, maybe about 3 Tbsp. It is worth experimenting to find your own personal taste.

Whole Wheat Pizza Dough

Pizza Dough (for bread maker)
Large - 2 pounds

Water, 80-90degrees: 1 1/3 cups
Honey or sugar: 1 teaspoon
Salt: 2 teaspoons
Extra virgin olive oil: 2 tablespoons
Bread flour: 3 1/4 cups
Whole wheat flour: 3/4 cups
Yeast, active dry, instant or bread machine: 2 1/4 teaspoons

Put the ingredients in the order listed into your bread maker. When it finished mixing, rising, etc...before it begins to "bake" the bread, pull it out and either chill in the fridge until you're ready to use it, or roll it out immediately for pizza. I usually roll the dough out and then toss just the crust in the oven for maybe 7-8 mins just long enough to make it crispier. Then top it with sauce and your favorite toppings. And throw it back in for about another 10-15 mins, or until crust is lightly brown and the cheese is melted. Bake @ 400 degrees.

Herb Bread

Here's my yummy herb bread I served on Election Day. I got the recipe from a guy in my organ studio at Michigan.

Reconstitute 1c dried onion in 1-1.5c hot water

Mix in large bowl:
3.5 cups flour
3T sugar
1T salt
2T shortening
1.5 cup mozzarella cheese
2 pckg or 4.5t yeast
1/3 cup dill seeds

Add reconstituted onions and 2.5c warm water.
Stir in enough flour to make dough easy to handle (3-3.5 c more).
Turn dough onto lightly floured surface & knead 10 min. Place in greased bowl w/ greased side up. Cover and let rise 40-60 min or until double.
Grease bread pans or cake pan. Divide dough into 2 loaf pans or 2 mounds in cake pan. Let rise again.
Move rack to center of oven. Preheat to 425. Bake 25-30min. Allow to cool 10 min & brush with melted butter. Remove from pans, allow to cool before cutting.

*I substituted red wheat flour for the second half of the flour and there was no difference in the quality of the bread.
**This makes A LOT of bread. I baked one big mound on a cookie sheet and another big loaf in a loaf pan. I don't know how he got two mounds in a cake pan.


I added red wheat flour at this point

Bulgar Bread

I've been bragging about my new bread recipe for a little while. It is the only homemade bread I've made that Ryan will eagerly eat for regular sandwiches.

2/3 c. medium bulgar (aka cracked wheat)
1 1/3 c. apple juice
2 1/2 c. whole wheat flour
2 1/4 t. yeast
1 c. warm water
2 eggs
2 1/2 c. bread or all-purpose flour
1/4 oil
2-4 T. water
4 t. salt

1. Combine the bulgar and the apple juice in a saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and cook, stirring occasionally, until the bulgar is tender and the juice is absorbed, about 10 minutes. Remove from heat and set aside.

2. In a mixer bowl, stir together the whole wheat flour and the yeast. Add the warm water and eggs.

3. If using a stand mixer, beat on medium speed with the paddle attachment for 4 minutes. Scrape the bowl and beater. Cover tightly with plastic wrap (I don't; I just use my Bosch cover or a towel) and let rise at room temperature until the sponge doubles in volume, about 1 hour.
If making the dough by hand, beat the egg mixture vigorously with a wooden until the dough is thick and ropey, 3 to 4 minutes. Cover and let rise until doubled, about 1 hour.

4. If using a stand mixer, add the bulgar, bread flour, oil, 2 T. water, and the salt to the sponge. Attach the dough hook and knead on low speed about 8 minutes, until the dough cleans the sides of the bowl and is moist, elastic, and only slightly sticky. If the dough is too dry, knead in some or all of the remaining 2 T. water. If the dough is too wet, knead in a small amount of flour.
If making the dough by hand, add the bulgar, 2 c. of flour, oil, 4 T. water, and the salt to the sponge and beat with a wooden spoon to make a thick, moist dough. Sprinkle most of the remaining 1/2 c. flour on your work surface, scrape the dough onto it, and dust with the rest of the flour. Knead the dough for 8 to 10 minutes, folding it over itself and pushing it away from you in a rhythmic motion, until it is smooth, elastic, and only slightly sticky. Add a small amount of additional flour if necessary.

5. Lightly oil a 6-qt bowl, or coast with cooking spray. Scrape the dough into the bowl, turning to coat all over (I just leave it in the mixer bowl where I mixed it.) Pick up the dough and work between your hands to form a smooth ball. Return the dough to the bowl, cover tightly with plastic wrap, and let rise until almost tripled in volume, 1 to 1 1/2 hours (it will almost fill the bowl).

6. Butter or grease two 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, or coat with cooking spray; set aside. Turn the dough out onto a lightly floured work surface and pat it gently to remove any air bubbles. Divide the dough in half, and shape each piece into a loaf. Place the loaves in the pans. Cover loosely with lightly oiled (or sprayed) plastic wrap and set aside at room temperature until the centers have risen 1 1/2 to 2 inches above the rims of the pans, about 1 hour.

7. About 30 minutes before the loaves are ready to bake, adjust an oven rack to the lower third position and preheat the oven to 375.

8. Remove the plastic wrap from the loaves and place in the oven, leaving a few inches between the pans. Bake for 35 to 45 minutes, until the loaves are well browned and sound hollow when you remove them from the pans and rap their bottoms; they will not rise much. Cool completely on wire rack (or towel), 3 to 4 hours, then wrap airtight. This bread freezes well for up to 3 weeks.

From Baking in America by Greg Patent, pp. 72–73.

Whole Wheat Bread

2 loaves
1/3 c oil
1/3 c honey or ½ c sugar
2 ¼ t salt
2 ¾ c steaming hot tap water
¼ c gluten flour
1 ¼ T instant yeast
7-8 c whole wheat flour

Mix together first four ingredients in mixer with a dough hook. Add ½ of flour and beat. Put in 1-2 more cups flour, gluten flour, and yeast. Beat again. With mixer on medium speed, add remaining flour just until dough pulls away from the sides of the bowl. Knead 10 minutes on medium-high speed.

Pre-heat oven for 1 minute to Luke Warm and turn off. Spray or oil pans. Pour dough out onto oiled counter, divide and shape into loaves and put into pans. Let loaves rise 35 minutes in warmed oven. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. Tip out of pans and cool on cooling rack.

Banana Bread

Danielle asked for a banana bread recipe. Here is my version (or my mom's version).

3 ripe bananas
1 c. sugar (white or brown)
1/4 c. butter, melted
1 egg
1 1/2 c. flour (white or whole wheat or a mix)
1 t. salt
1 t. baking soda
chocolate chips (optional)
nuts (optional)

Mash bananas in a bowl, add sugar, butter, and egg and stir well. Add remaining ingredients and stir well. (If you use the chocolate chips and/or nuts, you might want to stir them into the flour first and then stir everything into the wet mix so that they don't fall to the bottom of the pan. You could also just fold them in at the end.) Pour into greased loaf pan and bake at 325 for about 1 hour. You can also bake them in muffin tins for 20 minutes at 400.

Pull-Apart Bacon Bread

This is a great snack bread. I've tried to use homemade dough, but so far it hasn't been as successful as the frozen dough.

12 bacon strips, diced
1 1lb. loaf frozen bread dough, thawed
2 T. olive oil
1 c. shredded cheddar cheese
1 1oz. pkg ranch dressing mix

Cook bacon and set aside. Roll out dough to 1/2" thickness; brush with oil. Cut into 1" pieces; place in large bowl. Add the bacon, cheese, ranch mix and remaining oil; toss to coat. Arrange pieces in a 13 x 9 baking dish. Cover and let rise for 30 minutes.

Bake at 350 for 15 minutes. Cover with foil; bake 5-10 more minutes until golden brown.

Cheyenne's No-Fail Rolls

These are really quick and easy dinner rolls. I usually use at least 1 c. whole wheat flour or 2 c. whole white wheat flour.

2 c. hot water
4 1/2 tsp. yeast
4 T. sugar
1 1/2 tsp. salt
4 T. oil
4-5 c. flour

Combine water through oil in a bowl and let sit for 5 minutes. Add flour 1 c. at a time mixing after each cup. Let dough rise 10 minutes. Pick off pieces, roll into balls and let rise again on a lightly greased cookie sheet

Bake at 425 10-12 minutes or until golden brown

Baguette

I apolgize that this may or may not be the recipe used for the bread I served at book group, but I threw away the handwritten-on-a-scrap-piece-of-paper version that I used that fateful night. But, as best I can remember, this is what it was.

4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

How to make it:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size. (Mine didn't.)
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. (Mine was wet.)
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size. (Mine didn't.)
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. (I've read that this should be really tight to get the loaf to rise properly, but as mine was wet . . . .) Place on a (greased) baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water (or a tray of ice cubes on a lower pan) in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.

Orange Rolls

Ryan's family has orange rolls at every family gathering. This is the original recipe. His mom would make 12 dozen for Thanksgiving when he was younger.

4 c. milk
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 packages yeast (about 1 1/2 T.)
1/2 c. lukewarm water
4 1/4 to 4 3/4 c. sifted flour
2 eggs

Microwave milk for 5 minutes. Add shortening, sugar and salt. Cool tolukewarm. Sprinkle yeast on lukewarm water; stir to dissolve. Mix 1 1/2 c. flour to milk mixture and beat at low speed 1 minute. Beat in eggs andyeast. Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl. Mix in a bosch 5 minutes. Place in lightly greased bowl; invert to grease top. Cover and let rise in warm placefor 1hour. Punch down and turn on to lightly floured surface. Divide in half. Shape as desired. Bake 375 for 12-15 minutes or until a golden brown.

Sticky Orange Sauce:
1 1/2 c. sugar,
1/2 c. orange juice and pulp,
1 cube butter

Cook 7 minutes and cool. Roll half of dough into a rectangle. Spreadwith sauce. Roll from long side as for jelly roll; seal edges. Cut in 1-inch slices and place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375-400 10-12 minutes.

No-Cook Orange Sauce

1 c. sugar
2 cubes butter
grated rind of 3 oranges
about 2 T. orange juice (not quite diluted)

With hand mixer, mix together until spreadable. Roll half of dough into rectangle. Spread sauce onto dough. Roll as for a jelly roll and cut in 1-inch slices. Place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375 for 15-20 minutes.