Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (25 page)

prep time:
40 minutes
·
start to finish:
2 hours 40 minutes
·
24 mini rolls

• cinnamon rolls
  
• 1½
  to 1¾ cups all-purpose or bread flour
  
• 2
  tablespoons granulated sugar
  
• ½
  teaspoon salt
  
• ¼
  teaspoon ground cinnamon
  
• 1¼
  teaspoons fast-acting dry yeast
  
• ¼
  cup very warm milk (120°F to 130°F)
  
• 1
  ⁄
  3
  cup mashed cooked sweet potato, cooled
  
• 3
  tablespoons butter, softened
  
• 1
  egg yolk
  
• filling
  
• 2
  tablespoons butter, softened
  
• 2
  tablespoons packed brown sugar
  
• 2
  teaspoons ground cinnamon
  
• ½
  teaspoon ground ginger
  
• ½
  teaspoon ground nutmeg
  
• ¼
  teaspoon ground cardamom
  
• 1
  ⁄
  8
  teaspoon ground cloves
  
• glaze
  
• 2
  tablespoons butter, melted
  
• 1
  tablespoon plus 1 to 2 teaspoons milk
  
• 1
  cup powdered sugar
  

1
In large bowl, mix 1 cup of the flour, 2 tablespoons granulated sugar, the salt, ¼ teaspoon cinnamon and the yeast. Add warm milk, sweet potato, 3 tablespoons butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ¼ cup at a time, to make dough easy to handle.

2
Place dough on lightly floured surface, Knead dough 3 to 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour 15 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
In small bowl, mix 1 tablespoon of the butter and all remaining filling ingredients; set aside.

4
Grease bottoms and sides of 24 mini muffin cups with shortening or spray with cooking spray. Gently push fist into dough to deflate. On lightly floured surface, roll dough into 12×9-inch rectangle. Cut dough in half to form 2 (9×6-inch) rectangles. Spread rectangles with remaining 1 tablespoon butter; sprinkle with filling, covering entire surface. Starting with 9-inch side, roll up tightly. Pinch edges to seal. Stretch and shape until even. Using dental floss or serrated knife, cut each roll into 12 (¾-inch) slices.

5
Place slice in each muffin cup, cut side up. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 minutes.

6
Heat oven to 350°F. Bake 10 to 12 minutes or until light golden brown. Immediately remove from pan to cooling rack.

7
Meanwhile, in small bowl, stir melted butter, 1 tablespoon milk and the powdered sugar. Stir in additional milk, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle over rolls. Serve warm.

1 Mini Roll:
Calories 100 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 75mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1

Mini Sweet Potato–Cinnamon Rolls

prep time:
30 minutes
·
start to finish:
2 hours 25 minutes
·
4 loaves (4 slices each)

• mini loaves
  
• ½
  cup milk
  
• ¼
  cup bourbon
  
• ¼
  cup butter, melted
  
• 1
  egg
  
• 2
  teaspoons grated orange peel
  
• 1½
  cups all-purpose flour
  
• ½
  cup granulated sugar
  
• 2
  teaspoons baking powder
  
• ¾
  teaspoon salt
  
• ½
  cup plus 2 tablespoons chopped pecans, toasted
  *
  
• caramel-bourbon glaze
  
• 2
  tablespoons butter
  
• ¼
  cup packed brown sugar
  
• 1
  tablespoon plus 1 to 2 teaspoons milk
  
• ½
  cup powdered sugar
  
• 2
  teaspoons bourbon
  

1
Heat oven to 350°F. Grease bottoms only of 4 (4½×2½-inch) mini loaf pans with shortening or cooking spray.

2
In large bowl, stir ½ cup milk, ¼ cup bourbon, the melted butter, egg and orange peel until blended. Stir in flour, granulated sugar, baking powder and salt just until moistened. Stir in ½ cup of the pecans. Divide batter evenly among pans, about ½ cup each. Place pans on cookie sheet at least 2 inches apart.

3
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops begin to turn golden brown. Cool 10 minutes.

4
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 40 minutes.

5
Meanwhile, in 1-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Remove from heat; stir in 1 tablespoon milk. Increase heat to medium; cook, stirring constantly until mixture returns to a boil. Remove from heat. Place saucepan in bowl of ice water; cool to lukewarm, stirring constantly about 2 minutes.

6
Remove pan from ice water. Stir in powdered sugar and 2 teaspoons bourbon. Beat until smooth, adding additional milk as needed for drizzling consistency. Drizzle glaze over loaves; sprinkle with remaining 2 tablespoons pecans. Let stand 30 minutes for glaze to set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

*
To toast pecans, bake in ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until light brown.

1 Slice:
Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g
Exchanges:
½ Starch, 1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
1½

Bourbon-Orange Mini Loaves

prep time:
15 minutes
·
start to finish:
1 hour 30 minutes
·
11 mini loaves (5 slices each)

• 1
  2
  ⁄
  3
  cups sugar
  
• 2
  ⁄
  3
  cup vegetable oil
  
• 2
  teaspoons vanilla
  
• 4
  eggs
  
• 1
  can (15 oz) pumpkin (not pie filling mix)
  
• 3
  cups all-purpose flour
  
• 2
  teaspoons baking soda
  
• 1
  teaspoon ground cinnamon
  
• ¾
  teaspoon salt
  
• ½
  teaspoon baking powder
  
• ½
  teaspoon ground cloves
  
• 1
  cup chopped dates
  

1
Heat oven to 350°F. Grease bottoms only of 11 (4½×2¾×1¼-inch) loaf pans.

2
In large bowl, mix sugar, oil, vanilla, eggs and pumpkin. Stir in all remaining ingredients except dates. Stir in dates. Pour into pans (about ½ cup each).

3
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely before slicing.

1 Slice:
Calories 90 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 90mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1

prep time:
25 minutes
·
start to finish:
1 hour 5 minutes
·
18 mini scones

• 1
  cup all-purpose flour
  
• 1
  cup whole wheat flour
  
• 2
  tablespoons sugar
  
• 2
  teaspoons baking powder
  
• ½
  teaspoon baking soda
  
• ½
  teaspoon salt
  
• 2
  teaspoons grated lemon peel
  
• 1
  tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves, crushed
  
• 3
  tablespoons cold butter
  
• ½
  cup fat-free sour cream
  
• ¼
  cup vegetable oil
  
• 1
  tablespoon fresh lemon juice
  

1
Heat oven to 400°F. Spray cookie sheet with cooking spray.

2
In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.

3
On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch round. Using sharp knife, cut each round into 6 wedges, but do not separate wedges.

4
Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to cooling rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.

1 Mini Scone:
Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 180mg; Total Carbohydrate 13g (Dietary Fiber 1g); Protein 2g
Exchanges:
1 Starch, 1 Fat
Carbohydrate Choices:
1

prep time:
15 minutes
·
start to finish:
30 minutes
·
18 mini rolls

• rolls
  
• 2
  cups all-purpose flour
  
• 1
  tablespoon sugar
  
• 2½
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1
  ⁄
  3
  cup butter, softened
  
• 2
  ⁄
  3
  cup milk
  
• savory italian cheese topping
  
• 2
  tablespoons Caesar or Italian dressing
  
• ¼
  teaspoon Italian seasoning
  
• 2
  teaspoons grated Parmesan cheese
  

1
Heat oven to 400°F. Grease cookie sheet or line with cooking parchment paper. In medium bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in
2
⁄
3
cup milk until dough leaves side of bowl and forms a ball. Stir in additional milk, if necessary, 1 tablespoon at a time, until dough is soft and slightly sticky. Beat 25 strokes.

2
Onto cookie sheet, drop dough by rounded tablespoonfuls about 1 inch apart. In small bowl, mix dressing and seasoning. Brush over tops of rolls. Sprinkle with cheese.

3
Bake 12 minutes or until golden brown. Serve warm.

1 Mini Roll:
Calories 100 (Calories from Fat 45); Total Fat 4.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch, ½ Fat
Carbohydrate Choices:
1

Stir ’n Scoop Mini Rolls