Time 2h15m Yield 16 Number Of Ingredients 8 Steps:
In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast. Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes. Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes. Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes. Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Time 20m Yield 5 Number Of Ingredients 3 Steps:
Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan. In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups. Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.
Time 22m Yield 64 mini rolls, 8 serving(s) Number Of Ingredients 3 Steps:
Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.
Time 3h30m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Prepare dough. Dissolve yeast in water in small bowl- let stand for 5- 10 minutes, or until mixture expands and becomes bubble- set aside. Combine egg, sugar, shortening and salt with milk in large bowl. Stir in 1 cup of the flour- then add yeast mixture. Gradually stir in just enough of the remaining flour to make an easily handled dough. Turn out on lightly floured board and knead for 5 minutes, or until dough is smooth and elastic- dust board with more flour if necessary to prevent sticking. Shape dough into a ball, place in a greased bowl- turn to grease top, cover and let rise in warn, draft-free place for 1 hour or until doubled in bulk. After this first rising, punch down the dough, cover and let rise again for 30 minutes, or until ALMOST doubled in bulk (marshmallows will leak out if the dough rises too much at this stage) dough may be covered and refrigerated at this point if desired. Turn out on lightly floured board and cut in 1/2. Roll each 1/2 out to a thickness of 1/2 inch. Cut each 1/2 into 12 3-inch circles- set circles aside. Now, for the Mystery filling part. Mix sugar and cinnamon together in a small bowl and set aside. Grease muffin pans. Dip each marshmallow in butter then in reserved sugar mixture. Place one marshmallow in the center of each reserved circle of dough. Wrap dough tightly around marshmallow, pinching edges together tightly. Dip again in butter, then sugar mixture. Place dough in prepared pans, pinched-side-down. Cover and let rise in warm, draft-free place for 15- 20 minures. Bake in preheated 375 degerr oven for 25-30 minutes or until rolls are lightly browned. Remove from pans IMMEDIATELY. Cool on racks.
