ReTRo HouSeWiFe

RECIPES FROM THE RETRO HOUSEWIFE

BAKED GOODS

EASY-DO SWEET DOUGH, American

I found a sheet of paper, yellowed with age and stained with flour and butter splotches, and realized that is was a recipe sheet from my 7th grade home economics course that has somehow managed to survive all these years. I guess I folded it and stuck it in some cook book that wasn't used very often. My mother gave me a stack of her old cook books and there it was! If I remember correctly, these were very good recipes, so I am happy to have them back! I just wish I could remember the name of my Home Ec. teacher!

Ingredients

• 1 Pkg. dry yeast
• 1 C warm water
• 1/4 C instant dry milk
• 1/4 C sugar
• 1/4 C cooking oil
• 2  t  salt
• 1 egg
• 3 1/2 to 4 C flour

Preparation Instructions

Preparation time: 10 minutes
Rising time: 1 1/2 to 2 hours

Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, oil, egg, salt and about 1 1/2 C flour. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a stiff dough, beating well after each addition. Cover, let rest 15 minutes. Toss dough on lightly floured surface until no longer sticky.  Knead 1 minute. Shape.

TO BAKE SAME DAY: After shaping, cover, let rise in warm place until doubled in size, about 1 hour. Bake as directed.

TO REFRIGERATE:  Place shaped dough in plastic bags, allowing enough room for bread to rise. Refrigerate several hours or overnight. Remove from refrigerator. Bake immediately.

TO FREEZE:  Shape dough as desired. Let rise about 1 hour. Cover pans tightly. Store in freezer until ready to use. Place frozen dough in cold oven. Turn on and bake as directed.

Pan Rolls:  Pat dough into a well-greased 8-inch square pan. Spread with soft butter. Using a blunt knife, cut into squares, cutting almost through dough. Let rise. Bake at 400° for 20 to 25 minutes. Remove from pan and break apart. (Makes 32 rolls.)

Cloverleaf Rolls:  Divide dough into 20 pieces. Roll quickly into balls and place in greased muffin pans. Brush each with very soft butter. Using a blunt knife or scissors, cut each in half or thirds to resemble a cloverleaf.  Bake at 375° for 10 to 15 minutes. Serve hot. (Makes 20 rolls.)

Parkerhouse Rolls:  Roll out dough on floured surface to a 20 x 8 inch rectangle. Cut in half lengthwise making two 20 x 4 inch strips.  Spread lengthwise half of each strip with 1 tablespoon butter.  With knife handle, crease each strip lengthwise, slightly off center on unbuttered side. Fold along crease. Gently pull and shape each strip to 24 inches. Cut into twelve 2-inch or eight 3-inch slices. Place on greased cookie sheet. Let rise. Bake at 375° for 10 to 15 minutes. Serve hot. (Makes 16 to 24 rolls.)

Knots:  Divide dough into thirds.  Divide each third into 6 pieces (making 18).  Roll and pull each piece into a 6-inch strip.  Form a loop and ease one end of strip through loop to shape a knot.  Place 2 inches apart on greased cookie sheets.  Let rise.  Bake at 375° for 12 to 15 minutes.  (Makes 18 rolls.)

Contributed by My 7th Grade Home Economics Teacher, 1978

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