ARAB BREAD Makes 6 loaves
5 to 6 cups unsifted flour
1 tablespoon sugar
2 tablespoons salt
1 package Fleischmann's Active Dry Yeast
2 cups very warm tap water (120-130 F.)
In a large bowl thoroughly mix 2 cups flour, sugar, salt and
undissolved Fleischmann's Active Dry Yeast.
Gradually add tap water to dry ingredients and beat 2
minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in enough additional flour to
make a soft dough. Turn onto lightly floured board; knead until
smooth and elastic, about 8 to 10 minutes. Place in a greased
bowl, turning to grease top. Cover; let rise in warm place,
free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board.
Cover; let rest 30 minutes. Divide dough into 6 equal pieces;
shape each into a ball. On a lightly floured board, roll each
ball into an 8-inch circle; place on a lightly floured baking
sheet.
Slide the circle directly onto the floor of a very hot oven
(450 F.) or into a preheated iron skillet placed on the lowest
rack of a very hot oven (450 F.). Bake about five minutes, or
until done. (Tops will not be brown.) Lightly brown tops of
bread by placing under hot broiler (450 F.) 3 inches from source
of heat for about 1 minute, or until browned.
BATTERWAY DILL ROLLS
2 1/2 c. flour 2 packages yeast
2T. sugar 1T. instant minced onion
2 t dill seed 1/2 t. salt
1c. small curd cottage cheese 1/2c. water
drained 2T. butter
1 egg butter
In large mixer bowl, combine 1 1/4c. flour, yeast, sugar, onion, dill
seed and salt; mix well. In saucepan, heat cottage cheese, water and butter
until warm (120-130); butter does not need to melt. Add to flour mixture.
Add egg. Blend at low speed until moistened; beat 3 minutes at medium.
speed. By hand, gradually stir in remaining flour to make a stiff
batter. Cover; let rise in warm place until doubled, about 30 minutes.
Stir down batter. Spoon in greased muffin pan cups. Cover; Let rise in warm
place until double, 20 to 30 minutes. Bake at 350 for 15-20 minutes.
Until golden brown. Remove from pans; brush with butter. Cool. 18 rolls.
FRIED CINNAMON BUNS
3/4 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) Fleischmann's Margarine
1/4 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
1 egg, beaten
3 to 3 1/2 cups unsifted flour
3/4 cup sugar
1 teaspoon ground cinnamon
Planters Peanut Oil
Confectioners' sugar glaze
Scald milk; stir in 1/4 cup sugar, salt and Fleischmann's
Margarine. Cool to lukewarm. Measure warm water into large
warm bowl. Sprinkle in Fleischmann's Yeast; stir until
dissolved. Add lukewarm milk mixture, egg and 1 1/2 cups flour;
beat until smooth. Add enough additional flour to make a stiff
dough. Turn out onto lightly floured board; knead until smooth
and elastic, about 8 to 10 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.
Combine 3/4 cup sugar and cinnamon. Punch dough down;
divide in half. Roll each half into a rectangle, 14 x 9 inches.
Sprinkle with cinnamon-sugar mixture. Roll up tightly to form
9-inch rolls. Seal edges firmly. Cut each roll into 9 equal
pieces. Place on greased baking sheets, cut side up. Press
down to flatten rolls. Cover; let rise in warm place, free from
draft, until doubled in bulk, about 30 minutes.
Fry in deep hot (375 F.) Planters Peanut Oil 2 to 3 minutes,
or until golden brown on both sides. Drain on paper towels.
While warm, drizzle confectioners' sugar glaze over doughnuts.
FROSTED CINNAMON ICEBOX ROLLS 2 packages dry yeast 1 egg 1/2 cup warm water (105 to 115) 3 cups Gold Medal whole wheat flour 2 cups lukewarm milk (scalded then cooled) 3 cups Gold Medal all-purpose flour 1/3 cup sugar 4 tablespoons butter or margarine, softened 1/3 cup of vegetable oil or shortening 1/2 cup sugar 3 teaspoons baking powder 1 T. plus 1 t. cinnamon 2 teaspoons salt Browned butter frosting (below) Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg, and 1 1/2 cups of each flour. Beat until smooth. Mix in enough of the remaining flours to make dough easy to handle. Turn dough onto well-floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Grease 2 oblong pans, 13x9x2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12x10 inches. Spread with half of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.) Heat oven to 350. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Browned Butter Frosting while warm. 24 rolls. Browned Butter Frosting: Heat 3 tablespoons butter or margarine over medium heat until delicate brown. Stir in 1 1/2 cups powdered sugar, 1 tablespoon milk and 3/4 teaspoon vanilla. Beat until smooth and of spreading consistency. Frosts 1 pan of rolls. Note: If larger rolls are desired, roll dough into rectangles, 10x9 inches. Cut each roll into 9 slices. Place in greased baking pans, 9x9x2 inches. 18 rolls. Carmel Pecan Icebox Rolls: Omit Browned Butter Frosting. Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter or margarine until melted; remove from heat. Stir in 2 tablespoons light corn syrup. Divide carmel mixture between pans. Sprinkle each with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. Orange Marmalade Icebox Rolls: Omit butter, sugar-cinnamon mixture and Browned Butter Frosting. Before rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange marmalade, and 1/4 cup butter or margarine, softened, until smooth and creamy. Spread each rectangle with 1/3 cup of the marmalade mixture. Roll dough, slice, refrigerate and bake as directed. Frost with remaining marmalade mixture while warm. High Altitude (over 3500 feet): Reduce milk to 1 1/2 cups (dough will be soft and slightly sticky). Reduce rising time to about 1 hour. Heat oven to 375 and bake about 25 minutes. Do not use 9-inch pan variation.
ITALIAN BREAD Makes 2 loaves or 6 rolls
4 1/2 to 5 1/2 cups unsifted flour
1 tablespoon sugar
1 tablespoon salt
2 packages Fleischmann's Active Dry Yeast
1 tablespoon softened Fleischmann's Margarine
1 3/4 cups very warm tap water (120-130 F.)
Corn meal
Planters Peanut Oil
1 egg white
1 tablespoon cold water
In a large bowl thoroughly mix 1 1/2 cups flour, sugar,
salt, and undissolved Fleischmann's Active Dry Yeast. Add
Fleischmann's Margarine.
Gradually add tap water to dry ingredients and beat 2
minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in enough additional flour to
make a stiff dough. Turn out onto lightly floured board and
knead until smooth and elastic, about 8 to 10 minutes. Cover
with plastic wrap, then a towel. Let rest 20 minutes.
To make loaves: Divide dough in half. Roll each half into
an oblong 15 x 10 inches. Beginning at wide side, roll up
tightly; pinch seam to seal. Taper ends by rolling gently back
and forth.
To make rolls: Divide dough into 6 equal pieces. Roll each
piece into an oblong 8 x 5 inches. Beginning at wide side, roll
up tightly; pinch seam to seal. Taper ends.
Place on greased baking sheets sprinkled with corn meal.
Brush dough with Planters Peanut Oil. Cover loosely with
plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough
carefully. Let stand at room temperature 10 minutes. Make 3 or
4 diagonal cuts on top of each with razor blade or sharp knife.
Bake at 425 F. 15 minutes for rolls, 20 minutes for loaves.
Remove from oven and brush with egg white mixed with cold water.
Return to oven; bake 5 to 10 minutes longer, until golden brown.
JELLY DOUGHNUTS Makes about 50 doughnuts
1 cup milk
1/3 cup sugar
1 teaspoon salt
1/3 cup Fleischmann's Margarine
1/4 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
3 eggs
5 1/2 to 6 1/2 cups unsifted flour
Planters Peanut Oil
Jelly
Granulated, confectioners' or cinnamon sugar
Scald milk; stir in 1/3 cup sugar, salt and Fleischmann's
Margarine. Cool to lukewarm. Measure warm water into large
warm bowl. Sprinkle in Fleischmann's yeast; stir until
dissolved. Add lukewarm milk mixture, eggs and 3 cups flour;
beat until smooth. Add enough additional flour to make a stiff
dough. Turn out onto lightly floured board; knead until smooth
and elastic, about 8 to 10 minutes. Divide dough into 3 equal
pieces. Roll each piece into a circle, 1/4-inch thick. Cut
into 3-inch rounds. Place on greased baking sheets. Cover; let
rise in warm place, free from draft, until doubled in bulk,
about 1 hour.
Fry in deep hot (360 F.) Planters Peanut Oil until brown,
turning once. Drain on paper towels.
When cool, cut small hole in doughnut side with a sharp
knife and insert jelly in center. Dip doughnuts in granulated,
confectioners' or cinnamon sugar.
OATMEAL BREAD Makes 2 loaves
1/2 cup warm water (105-115 F.)
2 packages Fleischmann's Active Dry Yeast
1 3/4 cups warm milk (105-115 F.)
1/4 cup firmly-packed brown sugar
1 tablespoon salt
3 tablespoons Fleischmann's Margarine
5 to 6 cups unsifted flour
1 cup quick rolled oats
Planters Peanut Oil
Measure warm water into large warm bowl. Sprinkle in
Fleischmann's Yeast; stir until dissolved. Add warm milk,
sugar, salt, and Fleischmann's Margarine. Add 2 cups flour.
Beat with rotary beater until smooth (about 1 minute). Add 1
cup flour and oats. Beat vigorously with a wooden spoon until
smooth (about 150 strokes). Add enough additional flour to make
a soft dough. Turn out onto lightly floured board and knead
until smooth and elastic, about 8 to 10 minutes. Cover with
plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half into a 12 x 8-inch
rectangle. Shape into loaves. Place each loaf into a greased
8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Brush loaves with
Planters Peanut Oil. Cover pans looselywith plastic wrap.
Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover the
dough carefully. Let stand uncovered 10 minutes at room
temperature. Puncture any gas bubbles which may have formed
with a greased toothpick or metal skewer.
Bake at 400 F. 30 to 40 minutes, or until done. If desired,
brush with melted Fleischmann's Margarine.
ONION BREAD Makes two 9-inch rounds
1 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups unsifted flour
1/4 cup (1/2 stick) Fleischmann's Margarine, melted
1 cup chopped onions
2 teaspoons paprika
Measure warm water into warm mixing bowl. Sprinkle in
Fleischmann's Yeast; stir until dissolved. Add sugar, 1
teaspoon salt and 2 cups flour; beat until well blended. Add
enough additional flour to make a stiff dough. Turn out onto
lightly floured board. Knead until smooth and elastic, about 5
minutes. Place in greased bowl, turning to grease top. Cover;
let rise in warm place, free from draft, until doubled in bulk,
about 1 hour.
Punch dough down; divide in half. Cover; let rest 5
minutes. Pat dough into 2 greased 9-inch round cake pans.
Brush tops with melted Fleischmann's Margarine; sprinkle with
onion. Press onions into dough with fingertips until entire
surface looks dented. Let rise, uncovered, in warm place free
from draft, until doubled in bulk, about 45 minutes.
Sprinkle tops with remaining 1/2 teaspoon salt and paprika.
Bake at 450 F. 20 to 25 minutes, or until done. Cool in pans on
wire racks. Best when served warm.
ONION MUSTARD BUNS 5 1/2-6 c. flour 2 packages dry yeast 2T. sugar 1T. salt 1/4t. white pepper 1 c. milk 1 c. water 2 T. oil 1T. prepared mustard 2 T. instant minced onion 1 egg 1/4c. water 2 T. instant minced onion 1 egg, slightly beaten In large bowl combine 3 cups flour, yeast, sugar, salt and pepper; mix well. In saucepan heat milk, 1 c. water and oil until warm (120-130) Add to flour mixture, add mustard, 2T. instant minced onion, and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until double about 1 hour. Punch dough down. Divide into 3 parts. Divide each part into 6 pieces. Shape each piece into a smooth ball. Place on greased baking sheets; flaten to a 3 inch diameter. Cover; let rise until double about 30 minutes Combine 1/4 c. water and 2 T. instant minced onion; let stand while rolls are rising. Combine slightly beaten egg and onion mixture and brush tops of rolls. Bake at 375 for 15 to 20 minutes until golden brown. Remove from pans; cool. Makes 18 buns
FRENCH BREAD Makes 4 loaves
7 to 8 cups unsifted flour
1 teaspoon sugar
1 tablespoon salt
3 packages Fleischmann's Active Dry Yeast
3 tablespoons softened Fleischmann's Margarine
2 1/2 cups very warm tap water (120 F.-130 F.)
Corn meal
Planters Peanut Oil
1 egg white, beaten
1 tablespoon cold water
Toasted sesame seed
In a large bowl thoroughly mix 2 1/2 cups flour, sugar,
salt, and dissolved Fleischmann's Active Dry Yeast. Add
Fleischmann's Margarine.
Gradually add tap water to dry ingredients and beat 2
minutes at medium speed of electric mixer, scraping bowl
occasionally. Stir in enough additional flour to make a stiff
dough. Turn out onto lightly floured board; knead a few times
to form a ball.
Divide into 4 pieces. Roll each into a 15x8-inch oblong.
Roll up tightly as for Jelly Roll. Place on greased baking
sheet sprinkled with corn meal. Brush with oil. Cover tightly
with plastic wrap. Freeze until firm. Remove from baking sheet
and wrap each with plastic wrap. Keep frozen up to 6 weeks.
Remove from freezer; place on ungreased baking sheets, corn
meal side down. Let stand, covered with plastic wrap, at room
temperature until fully thawed, about 1 hour and 45 minutes.
Let rise in warm place, free from draft, until more than doubled
in bulk, about 1 hour and 15 minutes.
Gently brush with combined egg white and cold water.
Sprinkle with sesame seed. Bake at 450 F. 20 to 25 minutes, or
until done. Remove from baking sheets and cool on wire racks.
PEPPER BREAD STICKS 3 1/2 c. flour 1 package yeast 2 t. salt 1t. sugar 1t. dried rosemary, crushed 1T. grated parmesan cheese 1/8t. white pepper 1 1/4c. water 3T. oil 1 egg white, slightly beaten 1 T. water 3-4T. sesame seeds In large mixer bowl, combine 1 1/2c. flour, yeast, salt, sugar, rosemary, cheese and pepper; mix well. In saucepan, heat water and oil until warm (120-130). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface, 5-8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 45 minutes. Punch down dough. Divide into 4 parts. Divide each fourth into 6 pieces. Roll each piece into a 12 inch rope. Place 1 inch apart on greased cookie sheets. Combine egg white and water; brush tops of bread sticks. Sprinkle with sesame seed. Bake at 400 for 25 to 30 minutes until deep golden brown. Remove from cookie sheets; cool. Makes 24 breadsticks
SIXTY-MINUTE ROLLS Makes 2 dozen rolls
3 1/2 to 4 1/2 cups unsifted flour
3 tablespoons sugar
1 teaspoon salt
2 packages Fleischmann's Active Dry Yeast
1 cup milk
1/2 cup water
1/4 cup (1/2 stick) Fleischmann's Margarine
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt,
and undissolved Fleischmann's Active Dry Yeast.
Combine milk, water, and Fleischmann's Margarine in a
saucepan. Heat over low heat until liquids are very warm (120-
130 degrees). Margarine does not need to melt. Gradually add
to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1/2 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally. Stir
in enough additional flour to make a soft dough. Turn out onto
lightly floured board; knead until smooth and elastic, about 5
minutes. Place in greased bowl, turning to grease top. Cover;
place bowl in pan of water at about 98 degrees. Let rise 15
minutes.
Turn dough out onto floured board. Divide in half and
shape. Cover; let rise in warm place, free from draft (about 90
degrees). 15 minutes. Bake at 425 about 12 minutes, or until
done. Remove from baking sheets and cool on wire racks.
ENGLISH MUFFINS Makes about 18 muffins
1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons Fleischmann's Margarine
1 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
5 to 6 cups unsifted flour Corn meal
Scald milk; stir in sugar, salt and Fleischmann's Margarine.
Cool to lukewarm. Measure warm water into large warm bowl.
Sprinkle in Fleischmann's Yeast; stir until dissolved. Stir in
lukewarm milk mixture and 3 cups flour; beat until smooth. Add
enough additional flour to make a stiff dough. Turn out onto
floured board; knead about 2 minutes, or until dough is
manageable and can be formed into a ball. (Dough may be
slightly sticky.) Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in
bulk, about 1 hour.
Punch dough down; divide in half. On a board heavily
sprinkled with corn meal, pat each half of dough into a 1/2-inch
thickness. Cut into circles with a floured 3-inch cookie
cutter. Place on ungreased baking sheets about 2 inches apart.
Cover; let rise in warm place, free from draft, until doubled in
bulk, about 1/2 hour.
Place on a lightly greased medium-hot griddle or skillet,
corn meal side down. Bake until well browned, about 10 minutes
on each side. Cool on wire racks.
To serve, split muffins in half and toast.
DINNER ROLLS
2 packages yeast 1/2c. warm water
1/3c. + 1t. sugar 1 1/4c. warm milk
1/2 c. butter or margarine 1 1/2t. salt
melted & cooled 2 eggs beaten
6-6 1/2 c. flour
In a large bowl dissolve yeast in warm water with 1 t. sugar. Add milk,
butter, salt, remaining sugar, eggs and 3 c. flour; beat until smooth.
Stir in enough remaining flour to form a soft dough. Turn out onto a
floured surface; knead until smooth and elastic, about 6-8 minutes,
adding additional flour as needed. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled
about 1 hour. Punch dough down, then turn out onto a lightly floured
board. Divide dough in half. Divide each half into 12 pieces. Shape
each piece into a ball; place in two greased 13x9 inch pans. Cover and let
rise until doubled about 30 minutes. Bake at 375 for 20-25 minutes
or until golden brown. Lightly brush with melted butter if desired and
serve warm. Yield--2 dozen 2 hours. 15 minutes to make.
DINNER ROLLS Makes 2 1/2 or 3 dozen rolls
5 to 6 cups unsifted flour
1/2 cup sugar
1 1/2 teaspoons salt
2 packages Fleischmann's Active Dry Yeast
1 cup milk
2/3 cup water
1/4 cup (1/2 stick) Fleischmann's Margarine
2 eggs (at room temperature)
Planters Peanut Oil
In a large bowl thoroughly mix 2 cups flour, sugar, salt,
and undissolved Fleischmann's Active Dry Yeast.
Combine milk, water, and Fleischmann's Margarine in a
saucepan. Heat over low heat until liquids are very warm (120-
130 F.). Margarine does not need to melt. Gradually add to dry
ingredients and beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add eggs and 3/4 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally. Stir
in enough additional flour to make a stiff dough. Turn out onto
lightly floured board; knead until smooth and elastic, about 8
to 10 minutes. Cover with plastic wrap, then a towel. Let rest
20 minutes.
Punch dough down; divide into 3 equal pieces. Shape into
rolls.
Brush rolls with Planters Peanut Oil. Cover baking sheets
or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls
carefully. Let stand at room temperature 10 minutes.
Bake at 375 F. 15 to 20 minutes, or until done. Remove from
baking pans or sheets and cool on wire racks. If desired, brush
with melted Fleischmann's Margarine. Serve warm.
ROSE ROLLS Makes 1 1/2 dozen
3 3/4 to 4 1/4 cups unsifted flour
1/2 cup sugar
2 teaspoons salt
2 packages Fleischmann's Active Dry Yeast
3/4 cup milk
1/2 cup water
1/2 cup (1 stick) Fleischmann's Margarine
1 egg (at room temperature)
1 can (1-pound 6-ounce) cherry pie filling
Confectioners' sugar frosting
In a large bowl thoroughly mix 1 cup flour, sugar, salt, and
undissolved Fleischmann's Active Dry Yeast.
Combine milk, water and Fleischmann's Margarine in a
saucepan. Heat over low heat until liquids are very warm (120-
130 degrees F.). Margarine does not need to melt. Gradually
add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1/2 cup
flour. Beat at high speed 2 minutes, scraping bowl
occasionally. Add enough additional flour to make a stiff
batter. Cover bowl tightly with aluminum foil. Chill 2 hours
or overnight.
Turn dough out onto lightly floured board; divide into 18
equal pieces. Gently roll each piece to a rope, 15 inches long.
Hold one end of each rope in place and wind dough around loosely
to form coil; tuck end firmly underneath. Place on greased
baking sheets about 2 inches apart. Cover; let rise in warm
place, free from draft, until doubled in bulk, about 1 hour.
Make indentations about 1-inch wide in center of each coil,
pressing to bottom; fill with cherry pie filling. Bake at 400
for 12 to 15 minutes, or until done. Remove from baking sheets
and cool on wire racks. When cool, drizzle with confectioners'
sugar frosting.
MARTHA WASHINGTON'S FAN
6 to 7 cups unsifted flour 2/3 cup softened Fleishmann's
1/2 cup sugar Margarine
1 1/4 teaspoons salt 1 1/4 cups very hot tap water
2 tablespoons instant nonfat 3 eggs (at room temperature)
dry milk solids Melted Fleischmann's
2 packages Fleischmann's Active Margarine
Dry Yeast Confectioners' sugar frosting
In a large bowl thoroughly mix 2 cups flour, sugar, salt, dry
milk solids, and undissolved Fleischmann's Active Dry Yeast.
Add softened Fleischmann's Margarine.
Gradually add very hot tap water to dry ingredients and beat
2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add eggs and 1/2 cup flour, or enough flour to
make a thick batter. Beat at high speed 2 minutes, scraping
bowl occasionally. Stir in enough additional flour to make a
soft dough. Turn out onto lightly floured board; knead until
smooth and elastic, about 8 to 10 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm place,
free from draft, until doubled in bulk, about 1 hour.
Meanwhile, prepare Coconut-Butterscotch Filling (below).
Punch dough down; turn out onto lightly floured board.
Divide dough into 3 equal pieces; let rest 5 minutes. Roll 1
piece of dough into a 6 x 20 inch rectangle. Brush 2/3 of the
length of the dough with melted Fleischmann's Margarine;
springle the margarine-covered dough with 1/3 of the prepared
filling. Fold unspread dough over 1/2 of the spread dough.
Then fold again, making 3 layers of dough and 2 layers of
filling. Seal edges and end. Place on greased baking sheet.
Using scissors, start 1-inch from sealed end and cut 8 strips,
leaving the opposite side uncut to about 1-inch from the edge.
Separate the strips slightly and twist so that the filling
shows; then pinch ends into points. Repeat with remaining
pieces of dough and filling. Cover: let rise in warm place,
free from draft, until doubled in bulk, about 45 minutes.
Bake in moderate over (350) about 20 to 25 minutes, or until
done. Remove from baking sheets and cool on wire racks. Frost
while warm with confectioners' sugar frosting.
COCONUT-BUTTERSCOTCH FILLING
Combine 1 can (4-ounce) shredded coconut, 1 cup chopped Planters
Pecans and 1/2 cup firmly packed light brown sugar. Blend in 3
tablespoons Fleischmann's Margarine, melted.
BROWN 'N' SERVE PIZZA Makes two 12-inch crusts
1 cup warm water (105 F.-115 F.)
1 package Fleischmann's Active Dry Yeast
1 tablespoon sugar
1 1/2 teaspoons salt
2 tablespoons Planters Peanut Oil
2 3/4 to 3 1/4 cups unsifted flour
Measure warm water into large warm bowl. Sprinkle in
Fleischmann's Yeast; stir until dissolved. Stir in sugar, salt,
Planters Peanut Oil, and 1 1/2 cups flour; beat until smooth.
Add enough additional flour to make a stiff dough. Turn out
onto lightly floured board; knead until smooth and elastic,
about 5 minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in
bulk, about 45 minutes.
Punch dough down; divide in half. Roll and stretch each
half into a 13-inch round. Place in 2 ungreased 12-inch pizza
pans, pressing around edge to form a standing rim of dough.
Bake at 350 F. 10 minutes.
When cool, wrap tightly and store in refrigerator up to 6
days.
To serve, unwrap and place on ungreased pizza pan. Top as
directed below with desired filling. Bake at 425 F. 20 to 25
minutes.
GRANDMA'S CINNAMON ROLLS 5 1/2 to 6 cups all-purpose flour 2 packages RED STAR Active Dry Yeast or QUICK RISE Yeast 1/2 cup sugar 1 1/2 teaspoons salt 1 cup milk 1 cup water 1/4 cup butter or margarine 2 eggs 1/3 cup butter or margarine, melted Filling: 3/4 cup sugar 1/2 cup chopped nuts 1 1/2 teaspoons cinnamon Glaze Ingredients: 2 cups powdered sugar 3 tablespoons butter or margarine, melted 1/2 teaspoon maple flavor 3 to 4 tablespoons hot coffee Oven 375. 24 Rolls In large mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until very warm (120-130; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour (30 minutes for QUICK RISE Yeast). Prepare Filling: Combine sugar, nuts and cinnamon; set aside. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 12x9-inch rectangle. Brush each part with half of melted butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13x9-inch cake pans. Cover; let rise in warm place until almost doubled, about 30 minutes (15 minutes for QUICK RISE Yeast). Bake at 375 for 20 to 25 minutes until golden brown. Drizzle Glaze over hot rolls; cool. Prepare Glaze: Combine Glaze ingredients; blend until smooth.
BUTTERMILK BISCUITS WITH TOMATO GRAVY 2 cups self-rising flour 2 teaspoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 1/2 cup shortening 3/4 cup buttermilk Melted butter or margarine Gravy: 3 large tomatoes 1/2 cup butter or margarine 1/2 cup self-rising flour 1 cup water 1/2 cup milk Salt and pepper to taste In a mixing bowl, combine flour, sugar, salt and baking soda; cut in shortening. Knead in buttermilk. (The dough will be sticky, but don't add extra flour; biscuits won't be as light and fluffy.) Roll out and cut with a biscuit cutter; place biscuits on a greased baking sheet with sides just touching. Brush with butter. Bake at 450 for 10-12 minutes or until the tops and bottoms are light brown. Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a saucepan, melt butter; add flour and stir until browned. Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes. Serve over hot biscuits. Yield: about 10 biscuits and 3 cups gravy.
Last revised July 26, 1996.
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