From: (Micaela Pantke)

Date: Tue, 27 Jul 93 13:18:01 +0200


From: (Kelly Morrison)

Source: February 1990 edition of Southern Living magazine (page 108).
Author: Susan Cheek of Montgomery, Alabama.

2 pkg       dry yeast
2/3 cup     sugar, divided
1 cup       warm water (105-115 degrees F)
1 tsp       salt
1/2 cup     butter or margarine, softened
1/2 cup     shortening
1 cup       boiling water
2           eggs, beaten
6 - 7 cups  all-purpose flour, divided

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about
5 minutes. 

Combine remaining sugar, salt, butter, and shortening in a large bowl. 
Add boiling water, stirring until butter and shortening melt.  Cool
slightly.  Add dissolved yeast, stirring well.  Add eggs and 3 cups
flour, beating at medium speed of an electric mixer until smooth. 
Gradually stir in enough remaining flour to make a soft dough.  Place in
a well-greased bowl, turning to grease top.  Cover and let rise in a
warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until
doubled in bulk. 

Punch dough down; turn dough out onto a well-floured surface, and knead
several times.  Shape into 2-inch balls, and place in 3 greased 9-inch
round pans.  Cover and let rise in a warm place (85 degrees F), free
from drafts, 30 to 40 minutes or until doubled in bulk.  Bake at 325
degrees F for 20 to 25 minutes or until golden.  Yield: 3 dozen. 

I'm only posting the basic recipe: the original had a number of
variations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, and
Sweet Pinwheel Rolls.  The article also gave recipes for a number of
fillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, and
Chocolate-Cheese Filling; and one topping, Sugar Glaze.  Check the
magazine (or one of the yearly cookbook compilations) if you're
interested in them (you can usually get the Southern Living cookbooks on
sale at bookstores for about $7.95, and IMHO, they're well worth the


From: (Linda/BDT Burbank, CA  (aka BZ Baker@Lib))
1             medium potato
1 tbls        active dry yeast
1 tsp         granulated sugar
1/4 cup       butter or margarine
2 tbls        shortening (melted)
1/4 cup       honey
1 large       egg
1 1/2 tsp     salt
4-4 1/2 cups  bread flour (I use Gold Medal brand)

Cook potato in boiling water to cover until tender.  Drain and reserve
1/2 cup of the liquid.  Cool to between 105- to 115-degrees.  Stir in
the yeast and sugar.  Let stand 5 minutes. 

Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. 
Add the butter, melted shortening, honey, egg, salt, yeast mixture and
1-1/4 cups of the flour.  Beat at medium speed for 2 minutes.  Gradually
stir in flour until dough is no longer sticky and feels silky smooth.  I
add about 3 cups of flour initially and add "sprinkles" of flour,
kneading in between, until the dough is soft and silky feeling and no
longer sticky.  Humidity plays a BIG part in breadmaking; on humid days
you'll need more flour because the flour will have picked up moisture
from the air...on dry days you'll need less flour.  Trust your fingers,
they'll tell you when the dough is "RIGHT".  It'll take you about 6-8
minutes.  in 2 greased 8-inch round pans (DO NOT use larger pans or the
ones in the middle won't get good and done). 

Cover and refrigerate up to 4 days.  Cover and let rise in a warm place
1-1/2 hours or until doubled. 

Bake in a preheated 375-degree oven for 15-20 minutes, or until golden


From: (Linda/BDT Burbank, CA  (aka BZ Baker@Lib))
1/4 cup  water, warm (105 to 110 degrees)
1/4 cup  margarine
1 cup    sour cream or plain yogurt (my fav)
3 cup    flour
1 pkg    active dry yeast
2 tbls   sugar
1 tsp    salt
1        egg

Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cup
margarine.  Heat to melt margarine but do not boil, then add 1 cup sour
cream or plain yogurt (my fav).

Heat until quite warm (110-120 degrees)

In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbls
sugar and 1 tsp salt.

Mix thoroughly - then pour liquid over and beat vigorously by hand or
electric mixer. 

Add 1 egg and beat again vigorously.  While beating add up to 2 cups
flour or until you get a dough stiff enough to handle.  (dough should be
soft, but no longer sticky--smooth as a babys' behind).  Flour picks up
moisture from the air, so the day you make bread, the amount of flour
could vary quite a bit.  Just add sprinkles" of flour toward the end and
knead until the dough is no longer sticky and feels silky smooth. 

Oil top of dough, cover bowl with plastic wrap and proof till nearly
double (about 50 minutes to an hour). 

Place dough on a floured board and pat out to about 1/2 thick and cut
and shape as you wish.  Let rise 15-30 minutes. 

Bake at 375 degrees about 20 minutes.  Butter the tops when they come

These can be turned in to "brown and serve" rolls and frozen and are
great when you just need "one or two" rolls.  Just bake until barely
"ivory" in color cool and freeze.  When you want to serve later, place
in a pre-heated oven and bake till nicely browned.)


From: (Linda/BDT Burbank, CA  (aka BZ Baker@Lib))
1 cup    milk, scalded
1/2 cup  butter or margarine
1/2 cup  sugar (use 1/4 cup if you'd like)
1 tsp    salt
2 tbls   active dry yeast
1/4 cup  water (105 to 115-degrees -- use thermometer)
4        large    eggs, beaten
1/2 tsp  imitation butter extract (do not omit!)
1/8 tsp  lemon extract (optional)
6 cups   bread flour (approximately)
1/4 cup  butter, melted (optional)

Combine the milk, 1/2 cup of butter, sugar and salt in a saucepan.  Heat
until butter melts; cool until temperature is between 105 and
115-degrees.  It's very important that you use a thermometer.  If the
mixture is too hot it'll kill the yeast, if it's not hot enough it won't
activate the yeast. 

Dissolve the yeast in the water in a large bowl (or use a Kitchenaid
mixer with a dough hook).  Stir in the milk mixture, eggs, lemon extract
and imitation butter extract.  Gradually stir in the flour to make a
soft dough (I added about 5 cups all at once and then sprinkled in
enough flour until the dough Turn dough out onto a floured surface and
knead until smooth and elastic (or use your KA mixer), about 5 minutes. 
The dough will be VERY soft...don't add too much flour. 

Place dough in a well-greased bowl, turning to grease the top.  Cover
and let rise in a warm place free from drafts, 1 hour or until double in
bulk.  (Watch closely, it usually doubles in no time at all). 

Punch dough down and divide in half.  Turn dough out onto a lightly
floured board.  Now, you can either make Fantan rolls out of this (a
little tricky) or you can make any shape roll you'd like.  Roll 3 round
walnut-size balls and put them into your muffin tins or whatever you'd
like.  If you'd like directions for making the fan-shaped rolls, let me
know and I'll post it--they're a bit of work, so I never make them.  Be
sure to use LARGE muffin cups because this recipe makes HUGE rolls. 
Brush on additional butter if you'd like. 

Cover and let rise in a warm place free from drafts for 30 minutes. 
Bake in a preheated 425-degree oven for 10-12 minutes. 


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