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Thumb Print Shortbread Cookies

16 Jan

3 sticks butter, room temperature

1 cup sugar

1 tsp vanilla

3-1/2 cups all-purpose flour

1/4 tsp salt

1 egg,  beaten with 1 TBSp water

7 ounces flaked coconut

Raspberry or Strawberry jam

 

Preheat oven to 350

Cream together butter and sugar. Add vanilla Sift together flour and salt; add flour mixture to butter mixture until dough comes together. Place on floured surface and roll into a flat disk. Wrap and chill 30 minutes. Roll dough into 1-1/2 inch balls. Dip into egg wash then into coconut. Place ball onto greased cookie sheet. Press indentation in center of each ball. Spoon 1/4 tsp jam into each indentation. Bake 20 to 25 minutes.

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Spoon Rolls

12 Jan

Keep these rolls made ahead for up to 1 week in the refrigerator.

 

1 (1/4 oz) envelope active dry yeast

2 cups warm water (100 to 110 degrees)

4 cups self-rising flour

3/4 cup butter, melted

1/4 cup sugar

1 large egg, lightly beaten

 

Preheat oven to 400

 

Combine yeast and water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients until combined. Spoon into well-greased muffin cups, fill 2/3 full. Bake 20 minutes or until golden brown.

Savory Bubble Loaf

6 Jan

3 to 3- 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 (.25 ounce) package active dry yeast

1 ¼ cups milk

2 tablespoons vegetable oil

1 egg

1/3 cup butter, melted

Topping

2 tablespoons grated parmesan cheese

1 tablespoon sesame seeds

1 teaspoon garlic salt

½ teaspoon paprika

In a large bowl combine 1 ½ cups flour, sugar, salt and yeast. In a small saucepan, heat milk and oil to 130 degrees on candy thermometer. Add warm liquid and egg to flour mixture, stir until moist and beat with mixer on medium speed, 3 minutes. Remove bowl from mixer and stir in by hand additional 1 ¼ to 1 ½ cups of flour until dough pulls cleanly away from sides of bowl. On a floured surface, knead in ¼ to ½ cup flour, until dough is smooth and elastic, 2 to 4 minutes. Place dough in a greased bowl covered loosly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.

Punch dough down several times to remove all air bubbles. Divide dough into 16 equal pieces and shape into balls. Dip each ball into melted butter and place half the balls into a ungreased 12 cup bundt pan forming 1 layer. Combine topping ingredients and sprinkle half over the layer of balls. Dip and place other half of balls to form a second layer. Pour remaining butter over balls and sprinkle with remaining topping. Cover and let rise in a warm place until double in size, about 35 to 45 minutes.

Heat oven to 375 degrees

Uncover dough and bake 25 to 30 minutes or until golden brown. Cool 5 minutes, then remove from pan.

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