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portant to knead the doughs in the recipes below between 8 and 10 minutes to fully develop the gluten.
Dough should be kneaded on a surface (wooden board preferred) that is lightly sprinkled with flour. Rub a little flour on your hands. Form the dough into a round ball. Fold it towards you. Using heels of hands, push dough away with rolling motion. Turn dough one-quarter turn around. Repeat until dough is smooth and elastic, about 8 to 10 minutes. If the dough becomes sticky, sprinkle the board under the dough with a small amount of flour and rub your hands with flour again.
If you are fortunate enough to own a mixer with a dough hook attachment, prepare the yeast recipe as usual but use the dough hook for kneading. With a food processor, it is best to combine a short processing time with some hand kneading because processing for too long a period can cut or shread the gluten. Follow the manufacturer’s recommendations about the maximum amount of flour to ensure that the strong gluten in some flour does not overwork the machine's motor.
Basic sweet rolls
6 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 packages Fleischmann's Rapid Rise Yeast
1 cup water
1/2 cup milk
1/3 cup Blue Bonnent Margarine
2 eggs, at room temperature
Filling variations (below)
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Heat water, milk and margarine until hot to touch (125 degrees F. to 130 degrees F.); stir into dry mixture. Stir in eggs and only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rise 10 minutes.
Divide dough in half; roll out each half to a 14 x 8-inch rectangle. Spread each with half of desired filling (below). Roll up from long sides as for jelly roll; seal seams. Cut each roll into 12 equal pieces. Arrange, cut sides up, in 2 greased 9inch round cake pans. Cover; let rise in warm draft-free place until doubled in size, about 55 minutes.
Bake at 375 degrees F. for 25 to 30 minutes or until done. Remove from pans to wire racks. Serve warm or cold.
Cinnamon Nut Rolls: Brush dough rectangles with 2 tablespoons melted Blue Bonnet Margarine. In medium bowl, combine 3/4 cup chopped Planters Pecans, 1/2 cup firmly packed light brown sugar, 1/2 cup seedless raisins and 1 1/2 teaspoons ground cinnamon; blend well. Sprinkle over dough rectangles. After baking, cool slightly; drizzle with confectioners’ sugar icing.
Lemon Nut Rolls: Brush dough rectangles with 2 tablespoons melted Blue Bonnet Margarine. In medium bowl, combine 3/4 cup chopped Planters Walnuts, 2/3 cup firmly packed light brown sugar and 1 tablespoon grated lemon peel; blend well. Sprinkle over dough rectangles.
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