Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker

Betty Crocker The Big Book of Bread (Betty Crocker Big Book) by Betty Crocker

Author:Betty Crocker
Language: eng
Format: epub, azw3
Publisher: Houghton Mifflin Harcourt
Published: 2013-11-05T00:00:00+00:00


1 In large bowl, mix 1 cup of the flour, 2 tablespoons granulated sugar, the salt, ¼ teaspoon cinnamon and the yeast. Add warm milk, sweet potato, 3 tablespoons butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ¼ cup at a time, to make dough easy to handle.

2 Place dough on lightly floured surface, Knead dough 3 to 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour 15 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3 In small bowl, mix 1 tablespoon of the butter and all remaining filling ingredients; set aside.

4 Grease bottoms and sides of 24 mini muffin cups with shortening or spray with cooking spray. Gently push fist into dough to deflate. On lightly floured surface, roll dough into 12×9-inch rectangle. Cut dough in half to form 2 (9×6-inch) rectangles. Spread rectangles with remaining 1 tablespoon butter; sprinkle with filling, covering entire surface. Starting with 9-inch side, roll up tightly. Pinch edges to seal. Stretch and shape until even. Using dental floss or serrated knife, cut each roll into 12 (¾-inch) slices.

5 Place slice in each muffin cup, cut side up. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 minutes.

6 Heat oven to 350°F. Bake 10 to 12 minutes or until light golden brown. Immediately remove from pan to cooling rack.

7 Meanwhile, in small bowl, stir melted butter, 1 tablespoon milk and the powdered sugar. Stir in additional milk, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle over rolls. Serve warm.

1 Mini Roll: Calories 100 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 75mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1

bake smart To easily cook the sweet potato, pierce with a fork and place on a paper towel in the microwave. Microwave on High 5 to 7 minutes or until tender. Cool until it’s easy enough to handle. Slit the potato skin and peel it away from the flesh. Mash the flesh with a fork and let cool to room temperature.

To easily drizzle rolls, place the glaze in a resealable food-storage plastic bag. Cut off a tiny corner of the bag and squeeze the bag to drizzle the glaze over rolls.



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