You are here: Recipes It > Recipes > Bread

Fly Off The Plate Rolls

Ingredients
 


KAY BURGER XWSF96A

2 package yeast
1/2 cup warm water
1 cup warm milk
1/4 cup margarine, melted
2 tbsp sugar
1 tsp salt
1 egg, beaten
1 1/2 cup flour
18 marshmallows
1 cup margarine, melted
1 cup sugar
1 tsp cinnamon




 
 Advertisements
Preparation
 
Dissolve yeast in warm water. Combine milk, butter, sugar, salt
and egg in large bowl. Add yeast mixture and beat for 4 minutes at
medium speed. Stir in enough flour to form a soft dough. Turn out
onto a floured surface and knead until smooth and elastic, working in
more flour if necessary.
Place in a greased bowl, cover and let rise in a warm place until
doubled, about 30 minitues. Punch down and divide dough into 18
pieces. Flatten each piece and wrap around a marshmallow, pinching to
seal. Place on a greased cookie sheet and let rise for 30 minutes.
Dip balls in melted butter and roll in a mixture of sugar and
cinnamon. Bake 350~ for 30 minutes on greased cookie sheet.

YUM! Another good one!!! Kay.

 

 
Servings: 1

 

 

Also see ...

Focaccia Bread
Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive oiled pie pans. Dimple dough with fingers. Place the following mixture on top: Coarse sea salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak in water (Upload by user)

Focaccio
Mash the yeast with a little of the water until it looks like mud. Add the sugar and leave for 10 minutes until frothy. Put the rest of the water, the flour, a little of the salt and the olive oil into a large bowl. When the yeast is frothy, add that too. Knead thorough (Upload by user)

Fococcia Bread Pizza Dough
Dissolve the yeast in the tepid water. Add sugar, olive oil, salad oil, and regular salt. Mix 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Mix in remaining flour by hand or with a dough hook and knead the d (Upload by user)

 Advertisements
Fondue Crackers
"If you want the flavor of cheese fondue, but don t want the fuss and commotion, try these crackers. You may never bother with the real thing again. These cheese crackers are very rich, but very light. They are excellent with a light Alsatian Gewurztraminer or Grey Rie (Upload by user)

Food Processor Brioche
GREASE AND FLOUR 10 small fluted 1/3 cup brioche tins. Or use 1 3 cup brioche pan. Dissolve yeast and a pinch of sugar in warm water. In food processor or mixer, add flour and the rest of the sugar. Beat in the cool butter. Add yeast and water; beat in the 3 eggs, 1 at a tim (Upload by user)

Food Processor Walnut Bread
STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5 minutes. Put both flours, salt and oil into food processor work bowl fitted with metal blade. Turn processor on to combine mixture. With processor running, slowly add yeast mixture. Mix until dough cleans s (Upload by user)

Fool Proof Basic French Bread
In the Panasonic, put flour first, then everything but the yeast; put the yeast in the yeast holder; press start (or start timer). Bake on the regular "speed". Perfect everytime! Variations: Add any of the following to the bottom of the measuring cup, then fill up with (Upload by user)

Foolproof Sourdough Starter 3
Let yeast dissolve in 1/2 cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass, or crockery container, cover, and let stand 3 5 days in a warm place near but not directly over the stove pilot light is a goo (Upload by user)

Foolproof Sourdough Starter
Mix the milk and yogurt together in a glass, pottery or plastic container.(NOT metal) Keep a lid on it, but don t seal it. (sealed starters have been known to explode!) Put this where the temperature will be 80 90F for about 24 hours. Then add the flour and put it back in th (Upload by user)

For Rustic Bread Sticks Revised
After the dough has been punched down and allowed to rest (step 3): 4. On a floured board, shape the dough into a roll about 20 inches long. with A sharp knife, cut the dough into 10 to 12 equal pieces. Let it rest again, covered with a cloth or plastic wrap. 5. Us (Upload by user)
TAG: bread, dough, sticks, lightly, baking, inches, piece, ,

Foolproof Cheese Oat Bread For The R2 D2
Sharp cheddar cheese is recommended. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" to 11 o clock. Select "white bread" and push Start. In hot, humid weather, use 1/8 c less water. Tested (Upload by user)
TAG: bread, cheese, ,

Calico Bean Soup
Calico Bean Soup
Easy Corn Pudding
Easy Corn Pudding
San Antonio Chili
San Antonio Chili
Buffalo Shrimp
Buffalo Shrimp
Foolproof Maple Oat Bread For The R2 D2
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o clock. Select "sweet bread" and push Start. In hot or humid weather, reduce water to 1 1/3 c. Tested in DAK 1 1/2 lb R2D2 bread machine. Sylvi (Upload by user)
TAG: ", bread, ,

Foolproof White Bread For The R2 D2
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o clock. Select "white bread" and push Start. In hot, humid weather, use only 1 1/8 c water. Tested in DAK 1 1/2 lb R2D2 bread machine. b (Upload by user)
TAG: bread, ,

Fougasse Aux Grattons Provencal Flat Bread W
*Flour should be a mixture of unbleached white bread flour with 2 generous handfuls of buckwheat flour, sifted together. If you can t find the buckwheat flour, don t worry about it. For the dough: Stir together the yeast and a handful of flour in enough water to make a runn (Upload by user)
TAG: dough, bread, flour, grattons, floured, cooking, together, fougasse, provencal, ,

Fougasse
Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half, shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch oval. Transfer dough to prepared pans. With small sharp kn (Upload by user)
TAG: dough, fougasse, ,

Foundation Sponge
Crumble yeast in water. Allow to stand 20 minutes. Add flour to make a stiff drop batter. Beat until smooth. Cover and let stand in warm place overnight until light and bubbly. The greater amount of yeast makes the sponge work more rapidly. The Household Searchlight 1941 (Upload by user)
TAG: sponge, ,

         
TAG: greased, place, minutes, ,
Permalink--> In : Recipes  -  Bread