State of Superior Cuisine: Yooper Food: Rolls



	Yooper Food

Rolls

Cinnamon Rolls

2 cups flour
3 tsp. baking powder
½ cup raisins, chopped fine
2 tbs. citron, chopped fine
½ tsp. cinnamon
2/3 cup milk
2 tbsp. butter
½ tsp. salt
2 tbsp. sugar

Sift the flour, salt, and baking powder. Cut the butter into the sifted flour with a fork, stirring in the milk gradually. Place on a floured board and roll to ¼-inch thickness, brush with melted butter, and sprinkle with the raisins, citron, sugar, and cinnamon. Place in buttered tins endwise, and bake 10-15 minutes in a 400 F oven.

Crescents

6 cups flour
1 oz. compressed yeast
2 eggs (yolks)
½ lemon (grated rind only)
1 pint scalded milk
½ cup butter
½-1 cup sugar
1 tsp. salt

Warm a bowl, and sprinkle some flour on the inside of it. Crumble the yeast in a cup with a teaspoon of sugar and a ½ cup of lukewarm scalded milk. Let it stand in a warm place until it rises to twice its size. To the rest of the scalded milk, add the butter, sugar, salt, and a little bit of grated nutmeg; when lukewarm, add the beaten yolks of 2 eggs. Stir in the yeast and just enough flour to knead until smooth and elastic. Cover closely, and let it rise to twice its size. Toss on a floured board, and roll it into a round sheet ¼-inch thick. Spread with melted butter, then cut from center to outer edge in three-cornered pieces like pie. Roll over and over, stretching a little, from the longest side to the opposite point. Shape into long, straight rolls, or into crescents or half moons. Place in greased pans rather far apart. Brush with beaten yolk to which a little cold water has been added, and sprinkle the tops of horns with poppy seed. Set in a warm place to rise and, when risen to double its size, bake in a hot oven for 20 minutes at 400 F, or until brown and crusty.

Parker House Rolls

5½ cups flour
1 oz. compressed yeast
2 cups scalded milk
3 tbsp. butter
¼ cup lukewarm water
2 tbsp. sugar
1 tsp. salt

Add butter, sugar, and salt to milk. When melted and lukewarm, add the yeast dissolved in lukewarm water. Stir in the flour gradually, and form into a soft dough, adding only enough more flour to knead. Cover, and let rise in a warm place until double its size. Toss gently on a floured board, handling as little as possible so as not to disturb the air bubbles. Pat or roll 1/3-inch thick, brush well with melted butter, and cut into rounds 2½-inches across. Fold over double so that the edges meet. Press finger through the center of edges, to keep shape. Place in rows close together on greased pans, let stand until slightly raised, then bake in a hot (450 F) oven for 12-15 minutes; then decrease the heat, baking until golden brown.

4 cups flour
6 tsp. baking powder
1½ cups milk
2 tbsp. butter
1 tsp. salt

Sift the dry ingredients together. Add melted butter to the milk, then slowly add it to the sifted ingredients, stirring until smooth. Knead lightly on a floured board, and roll out ½-inch thick. Cut with a biscuit cutter. Crease each circle with the back of a knife one side of center. Butter the small section and fold the larger part over the smaller. Place one inch apart on a greased pan. Allow them to stand for 10 minutes in a warm place, then brush each with melted butter, and bake in a hot 450 F) oven for 15-20 minutes.

Pretzels

3¾ cups flour
1 yeast cake
1 egg (white)
1 cup scalded milk
¼ cup butter
1½ tbsp. sugar

Add the butter, salt, and sugar to milk and, when lukewarm, add the yeast, the well-beaten whites of an egg, and flour. Knead, and let rise. Roll in small pieces the width of your finger and twice the length, tapering at the ends. Shape into rings, or pretzels, pinching the ends together. Let stand on a floured board, until they begin to rise. Fill a large, shallow pan half full of water, and put it to heat. When the water is very hot, but not boiling, drop the rings of dough in carefully, one at a time. Let them cook just under the boiling point on one side, then turn them over, and let the other side cook. They must be light, keep their shape, and not break apart when handled. Place in a hot (400 F) oven on a thin baking tin. If desired, sprinkle with salt and caraway seeds, and let bake until crisp and golden brown.


	Semmel 6 cups flour ½ oz. compressed yeast in ¼ cup lukewarm water 2 cups scalded milk or boiling water 2 tbsp. fat 2 tsp. salt 2 tbsp. sugar Put sugar, salt, and butter in a large mixing bowl, and pour in the hot milk (or water). When lukewarm, add the yeast dissolved in lukewarm water. Then add ½ the flour, mix, and beat to smooth batter, adding the remaining flour gradually. When it is too stiff to beat, toss it on a floured board. Fold the edges of the dough toward the center, press down and away with the hand, turning the dough around and around until it no longer sticks to your hands or to the board, and is smooth and elastic, full of blisters and, when pressed with finger, springs back. Put the kneaded dough in a lightly greased bowl, turn it over once to grease the top portion of the dough, then cover and put in a warm (80-85 F) place that is free of drafts. Let it rise until it has doubled in size. Punch and knead the dough down to its original bulk, then return it to the bowl; cover and let it rise for about one hour, or until it has again doubled in size. Cut the dough into small, even pieces. Knead it into rounds, 1-inch high and 3-inches wide. Set 2-inches apart in a shallow pan, and let it rise slightly. Dip the handle of a knife into the flour, pressing down through the center, lengthwise, rolling it back and forth to make a deep crease through the middle of each piece. Let it rise again, brush the top with egg yolk mixed and beaten with a little cold water. Bake for 20 minutes in a hot (400 F) oven, or until crisp and golden brown. Or, form into smaller balls, set together in pairs, place in pans far apart. When well risen, place a thin rolled strip of dough across the top of each pair. Brush with slightly beaten egg yolk mixed with a little cold water. Let stand to rise again, and bake 20 minutes at 400 F, or until crisp and golden brown. Or, form the dough into rounds 12-inch high and 2-inches wide. Place rolls close together, in rows set far apart. Through the center top of rolls all along the row, make a ¼-inch deep cut. Brush with slightly beaten egg yolk mixed with a little cold water. Let rise again, and bake in hot oven until crisp and golden brown. Sticky Buns 7-8 cups flour, approximate 1 tbsp. dry yeast 4 eggs 2 cups warm milk ¼ cup cooking oil 1¾ cups butter, approximate 2 cups brown sugar ¾ cup sugar 1 tbsp. salt 3 tsp. cinnamon, ground 1½ cups walnuts, chopped In a bowl, sprinkle the yeast on warm milk, and stir to dissolve. Stir in ½ cup sugar, the cooking oil, the eggs, and the salt. Mix 5 cups of the flour in gradually, then enough of the rest of the flour to form a soft dough. Turn the dough onto a lightly floured board and knead. Place the dough in a greased bowl, turning it over once to apply grease to all sides of the dough. Cover, and place in a warm place for one hour, or until it has doubled in size. Punch the dough down, and divide it into thirds. Roll each of the pieces into an 8x12-inch rectangle, and spread with softened butter. Sprinkle each portion with a tablespoon of sugar and a teaspoon of cinnamon. Roll each portion up as you would a jelly roll, and cut into 12 slices, each about one-inch wide. Cut the remaining butter into 36 pieces. In each cup of three 12-cup muffin pans, spread one piece of butter, a tablespoon of brown sugar, and two teaspoons of chopped nuts. Place a dough slice in each cup so that the spirals are up. Cover, and set in a warm place for one hour, or until doubled in size. Bake at 350 F for 20-30 minutes. Serve upside down, with the nut mixture on top. Dough 5½ cups sifted flour, approximate 1 package active yeast 3 eggs 1 cup scalded milk ¼ cup warm water ½ cup butter ½ cup sugar 1½ tsp. salt Filling 1 cup light brown sugar 2 tsp. cinnamon ¾ cup currants (or raisins) ½ cup pecans, chopped ½ cup butter, soft 1 cup dark corn syrup Combine 1 cup scalded milk with ½ cup butter, ½ cup sugar, and 1½ tsp. salt; and stir until the butter melts and the sugar dissolves. Cool to lukewarm. Soften the yeast in warm water, and add it to the milk mixture. Stir in the eggs, and enough flour to make a soft dough. Turn onto a lightly floured board, and knead until the dough is smooth and elastic. Place in a greased bowl, turning it over once to coat all sides. Cover, and set it in a warm (85 F) place to rise for 1-2 hours, or until it has doubled in size. Turn the dough onto a lightly floured board, and divide in half. Roll each half to ¼-inch thickness, in the shape of an 18x10-inch rectangle. Spread each rectangle of dough with ¼ cup softened butter. Sift the remaining sugar and the cinnamon, and sprinkle over each rectangle of dough. Scatter the currants (or raisins) over the dough, as well. Butter two 9x9x2-inch pans, and drizzle ½ cup syrup over the surface of each. Roll each portion of dough as you would a jelly roll, starting on the long side. Cut each roll in 12 slices, and place flat on pans. Cover, and let rise for 45-60 minutes, or until it has doubled in size. Make in a 350 F oven for 20-30 minutes, or until done.



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