Time 2h40m Yield 6 Number Of Ingredients 16 Steps:
Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using. Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed. Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes. Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat. Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed. Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough. Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes. Uncover rolls and use a small spoon to carefully spread the topping mixture over each one. Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.
Time 3h Yield 9 Number Of Ingredients 12 Steps:
Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes. Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl. Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball. Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes. Preheat oven to 375 degrees F (190 degrees C). Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes. Spread topping thickly over tops and sides of the rolls. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.
Time 2h5m Yield 6 rolls Number Of Ingredients 13 Steps:
In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping. For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy. Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving. *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.
Time 1h20m Yield 28 pastry pieces. Number Of Ingredients 11 Steps:
In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions. , On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends., Transfer seam side down to greased baking sheets; form each into an “S” shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.
Time 1h15m Yield 12-16 rolls Number Of Ingredients 13 Steps:
In a large bowl, sprinkle yeast over 1 cup water. Stir and let it sit for 10 minutes. Combine milk, 1 cup water, sugar and butter in a saucepan. Heat until butter has melted. Cool till it is lukewarm. Stir into yeast. Gradually add the flour and salt until dough is well combined. Knead for 3-5 minutes. Brush a bowl with half the oil. Add dough and turn over. Cover with a towel. Let it rise until double in volume ie. for about an hour. Punch down and knead briefly. Shape into rolls and place on a baking sheet, lined with parchment paper. You can sprinkle the pan with cornmeal first, if desired, for an extra crunch. Spread topping over loaves. Cover loosely. Let it rise until double for about an hour. Preheat oven to 350 deg F Cool on racks.
Time 4h10m Yield 9 rolls Number Of Ingredients 17 Steps:
Make the dough: In a large bowl, whisk together the red velvet cake mix, flour, salt and yeast. In a small saucepan, melt the butter over medium-low heat. Add the buttermilk and stir to combine, just to warm the milk slightly. Remove the pot from the heat. Pour the buttermilk mixture into the flour mixture and use a wooden spoon to stir together. Turn the dough out onto a clean surface and knead into a smooth, cohesive ball, about 10 minutes. Return the dough to the bowl, cover with a kitchen towel, and let proof until it doubles in size, about 2 hours. Meanwhile, make the icing: In a medium bowl, stir together the cream cheese, butter, vanilla, and powdered sugar until well combined and smooth. Set aside. Make the filling: In a separate medium bowl, stir together the melted butter, cocoa powder, brown sugar, salt, and cinnamon until smooth. Set aside. Grease a 6-quart Dutch oven with nonstick spray. Once the dough has risen, turn out onto a lightly floured surface and roll out into an 18 x 12-inch (45 x 30 cm) rectangle, about ½ inch (1.24 cm) thick. Spread the filling evenly over the dough. Starting from a long side, roll the dough into a tight cylinder. Cut the dough into 9 equal pieces and place in the prepared Dutch oven. Cover with the lid of the Dutch oven and proof until the dough has expanded to 1½ times its size, about 1 hour. Preheat the oven to 350°F (180°C). Remove the lid from the Dutch oven. Transfer to the oven and bake until the rolls are cooked through and beginning to turn golden brown around the edges, about 40 minutes. Let rolls cool slightly, about 10 minutes, then spread the icing on top. Enjoy!
