No-knead european breads (kolaches and dinner rolls)

24 Servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast
1 cup Warm milk; ø105-115
½ cup Warm water; ø105-115
⅓ cup Sugar
¼ cup Butter or margarine; melted
2 teaspoons Salt
2 Eggs
5 To 5 1/2cups flour

Directions

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 ¼" thick. Cut with a floured 2½" 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 375ø 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 375ø 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 ½" 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 375ø 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.) Posted to MC-Recipe Digest V1 #186 Date: Tue, 06 Aug 1996 13:21:55 -0400 From: bobbi744@... (Roberta Banghart) NOTES : Recipe from Therese Suess of Luxemburg, Wisconsin. The same recipe makes all three kinds of rolls.=20 MC formatting by bobbi744@...

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