[CnD] NO KNEAD PIZZA CRUST
NO KNEAD PIZZA CRUST 3 1/2 cups self-rising flour 1 1/2 cups hot water 1/2 cup vegetable oil Mix all ingredients together until you form a good dough. Dust your hands in flour and knead the dough until it becomes smooth and elastic. Take a rolling pin to it and make it as thin or as thick as you like. Hint: it makes a great thin crust. Precook it for approximately 10-15 minutes before applying toppings. Yield: if made into thin crust it makes one 16 inch, one 12 inch, and a decent helping of breadsticks. Submitted by: PizzaGu ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Homemade Crescent Rolls
I have never made these, but I just thought I would share. Homemade Crescent Rolls Servings: 16 rolls Ingredients 1 tablespoon instant yeast ½ cup warm water (110 degrees F/45 degrees C) ½ cup whole milk ½ cup butter, room temperature ½ cup white sugar 1 teaspoon salt 2 eggs 4 cups all-purpose flour For the Topping 3 tablespoons unsalted butter, melted Instructions Start by combining water and yeast in the stand mixer bowl, using a dough hook. Use a large bowl, if making this by hand. Let it sit until dissolve for about 5 minutes. Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Pour butter mixture into the large bowl or stand mixer. Thoroughly mix mixture should be lukewarm. If not, let it sit for a few minutes. Whisk in eggs. Gradually add about 3 3/4 cups of flour and continue mixing dough on low speed adding just enough flour to form soft dough. If mixing by hand remove dough and place on a lightly floured surface. Knead for about 6-8 minutes. Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm place for 1 1/2 to 2 hours or until doubled. Punch the dough down. Working on a lightly floured surface, divide dough in half. Then roll out l into 12-inch rounds; cut into 16 wedges. Roll up wedges, starting from the wide end, to form a crescent shape. Spray baking sheet pan with oil or butter, then place crescent rolls on oiled pan about ½ 1 apart. Cover lightly with kitchen towel and let rise for about 30 minutes or until dough is puffy. Preheat oven to 400 degrees F. Brush tops with butter. Place into oven and bake until golden brown, about 12-14 minutes. Serve warm with remaining butter, if desired. Source: Immaculate Bites. From Dawn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy No Knead Crescent Rolls
I have never made these, but it does tell you how to make crescent rolls. Hope this helps. Easy No Knead Crescent Rolls Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour Servings 2 dozen Author Melanie - Carmel Moments Ingredients 1 1/4 cup warm water 2 1/4 teaspoons 1 envelope active dry yeast 1/2 cup 1 stick unsalted butter, melted and cooled 1/3 cup granulated sugar 1 large egg 4 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon salt Additional butter for brushing tops Instructions Line a baking sheet with parchment paper. Spray with nonstick cooking spray or melted butter. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy. Add butter, sugar and egg to the yeasted mixture. Stir in the flour, baking powder and salt with a wooden spoon just until combined. Shape into a ball. Cover with a towel. Let rise in a warm place for 30 minutes. Divide dough in half. Roll each half on a floured surface in a circle about 12 inches in diameter. Cut into 12 equal triangles. Starting with the wider end, roll up each dough triangle. Place on prepared baking sheet. Cover baking pan with a clean, dry towel and let dough rise for 20-30 minutes. Preheat oven to 375 degrees F. Bake rolls until golden brown, 15-20 minutes. Remove from oven. Immediately brush with butter. Store in an airtight container for up to 3 days. Recipe from: Comfort of Cooking. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BISQUICK CINNAMON ROLLS
If you want to make crescent rolls, you can do that with this dough, but I do not k now how to make crescents. I just made the regular cinnamon rolls. Sorry I can't help you with roll making. crescent -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Sunday, June 7, 2020 2:23 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] BISQUICK CINNAMON ROLLS Hi, Marilyn. This sounds really easy, and really good. I've got Bisquick in the fridge and want to make this. What does "If desired form roll in crescent." mean? I can picture that the roll will not be cut all the way through, with the pieces sitting on their sides the way traditional cinnamon rolls are made, and can manage to follow the directions given re how to form the roll. But I'm not sure what to do about that last part. Any clarification would be great. Thanks, Dani On 6/4/20, Marilyn Pennington via Cookinginthedark wrote: > BISQUICK CINNAMON ROLLS > > > > 1 egg > 3/4 c. milk > 1/2 c. sugar > 3 c. Bisquick > 2 tbsp. melted butter > 2 tsp. cinnamon > > Heat oven to 350°F. > > Beat egg, add Bisquick and milk. Stir to make soft dough. > > Knead lightly, just until smooth. Pat or roll out into rectangle 10 x > 8 inches. Spread with butter. Sprinkle with cinnamon and sugar. Roll > up tightly beginning with wide side. Seal well by pinching edge of > dough into roll. Place sealed side down on ungreased baking sheet. > > Make cuts with scissors almost through roll at 1 inch intervals. If > desired form roll in crescent. > > Bake 15-20 minutes. While warm, glaze top with mixture of 1/4 cup > confectioners' sugar and 2 teaspoons warm water. > > Makes 10 to 12 slices. Enjoy. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BISQUICK CINNAMON ROLLS
Hi, Marilyn. This sounds really easy, and really good. I've got Bisquick in the fridge and want to make this. What does "If desired form roll in crescent." mean? I can picture that the roll will not be cut all the way through, with the pieces sitting on their sides the way traditional cinnamon rolls are made, and can manage to follow the directions given re how to form the roll. But I'm not sure what to do about that last part. Any clarification would be great. Thanks, Dani On 6/4/20, Marilyn Pennington via Cookinginthedark wrote: > BISQUICK CINNAMON ROLLS > > > > 1 egg > 3/4 c. milk > 1/2 c. sugar > 3 c. Bisquick > 2 tbsp. melted butter > 2 tsp. cinnamon > > Heat oven to 350°F. > > Beat egg, add Bisquick and milk. Stir to make soft dough. > > Knead lightly, just until smooth. Pat or roll out into rectangle 10 x 8 > inches. Spread with butter. Sprinkle with cinnamon and sugar. Roll up > tightly beginning with wide side. Seal well by pinching edge of dough into > roll. Place sealed side down on ungreased baking sheet. > > Make cuts with scissors almost through roll at 1 inch intervals. If desired > form roll in crescent. > > Bake 15-20 minutes. While warm, glaze top with mixture of 1/4 cup > confectioners' sugar and 2 teaspoons warm water. > > Makes 10 to 12 slices. Enjoy. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
