SWEET DINNER ROLLS - ALLRECIPES
This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet.
Provided by Donna West
Categories Roll and Bun Recipes
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 16 rolls
Number Of Ingredients 9
Steps:
- Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
- When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 10 to 15 minutes, until golden.
Nutrition Facts : Calories 191.7 calories, CarbohydrateContent 27.1 g, CholesterolContent 30 mg, FatContent 7.5 g, FiberContent 0.9 g, ProteinContent 3.9 g, SaturatedFatContent 4.5 g, SodiumContent 201.5 mg, SugarContent 4.6 g
BRICK-OVEN PIZZA (BROOKLYN STYLE) RECIPE | ALLRECIPES
This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer.
Provided by CDM68
Categories Pizza
Total Time 16 hours 31 minutes
Prep Time 25 minutes
Cook Time 6 minutes
Yield 2 pizzas
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
- Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
- Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
- With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Nutrition Facts : Calories 144.8 calories, CarbohydrateContent 19.4 g, CholesterolContent 6.8 mg, FatContent 4.7 g, FiberContent 0.8 g, ProteinContent 5.8 g, SaturatedFatContent 1.5 g, SodiumContent 213.1 mg, SugarContent 0.4 g
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