Cinnamon Apple Rolls

Sorce	KJP
Caloric	:1 Serving: Calories 185 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 140 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:30 min Start to Finish:3 hr Makes:20 rolls 1 package regular or quick active dry yeast 1 cup unsweetened apple juice, warmed (105°F to 115°F) 3 1/2 to 4 cups Gold Medal® all-purpose flour 1/3 cup sugar 1 teaspoon salt 1/4 cup butter or margarine, softened 1 egg 3/4 cup red sugar 1 1/2 teaspoons ground cinnamon 40 raisins (1/4 cup) 1/3 cup butter or margarine, melted 5 cinnamon sticks 20 fresh mint leaves, frosted
Instructions	1. Dissolve yeast in apple juice in large bowl; let stand 1 minute. Mix in 2 cups of the flour, 1/3 cup sugar, the salt, 1/4 cup butter and the egg; beat vigorously with wire whisk until well blended. Stir in enough remaining flour to make dough easy to handle. 2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 3 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. (Dough can be refrigerated at this point no longer than 24 hours.) Cover bowl tightly with plastic wrap and let rise in warm place 60 to 70 minutes or until almost double. (Dough is ready if indentation remains when touched.) 3. Grease 12 medium muffin cups, 2 1/2x1 1/4 inches. Mix red sugar and cinnamon. Gently push fist into dough to deflate. Divide into 20 equal pieces; cover and refrigerate 8 pieces. Flatten each of the remaining 12 pieces into 2-inch round. Place 2 raisins in center for apple seeds. Bring sides of dough up over raisins; pinch edges to seal. Dip dough in melted butter to coat completely; coat with sugar-cinnamon mixture. Place pinched sides down in muffin cups. Insert handle end of wooden spoon about 3/4 inch in top of each, and rotate handle slightly to make indentation for stem. Cover loosely with plastic wrap and let rise in warm place 35 minutes. 4. Heat oven to 375ºF. Bake 14 to 16 minutes or until rolls just begin to brown under coating. Immediately remove from pan to wire rack. Repeat steps with refrigerated pieces. Cool rolls 30 minutes. Break each cinnamon stick into fourths. Insert in indentations in apples for stems. Place mint leaf next to stem.

Menorah Bread

Sorce	mrslant
Caloric	:1 Serving: Calories 210 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 30 mg; Sodium 290 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:30 min Start to Finish:2 hr 15 min Makes:1 loaf (18 slices) 4 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1 package regular or quick active dry yeast 2 tablespoons sugar 2 teaspoons salt 1 cup water 1/4 cup butter or margarine, softened 2 eggs 1 egg white, beaten 9 large yellow gumdrops About 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting or toothpicks
Instructions	1. Mix 2 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add water mixture to flour mixture. Beat with electric mixter on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 2 eggs until smooth. Stir in enough remaining flour to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) 3. Heat oven to 400°F. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into 32-inch rope. Shape rope into large U shape, then double-twist the bottom 4 inches of the U shape together. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet. 4. Divide remaining half of dough into thirds. Roll 1 part into 5 inch rope; press on menorah for center candle. Roll each remaining part of dough into 10-inch rope; cut each rope into fourths. Press 4 pieces on each side of center candle on menorah, about 1 inch apart, for remaining candles. 5. Brush egg white over dough. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting or toothpicks.

Make-Ahead Raisin Brioche

Sorce	mrslantG-Nitro
Caloric	:1 Serving: Calories 360 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 200 mg; Total Carbohydrate 53 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:30 min Start to Finish:10 hr 20 min Makes:12 brioche 1 package regular or quick active dry yeast 3 tablespoons warm water, (105° F to 115°F) 2 tablespoons sugar 3 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup cold butter or margarine, cut up 1/3 cup milk 3 eggs 1 1/2 cups golden raisins 1 egg white, beaten
Instructions	1. Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended. 2. Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.) 3. Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes. 4. Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight. 5. Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double. 6. Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

Coriander Bread

Sorce	federal
Caloric	:1 Serving: Calories 175 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 3 g); Cholesterol 25 mg; Sodium 160 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:35 min Start to Finish:3 hr Makes:2 loaves (16 slices each) 2 packages regular active dry yeast 1 1/2 cups warm milk, (105°F to 115°F) 1 1/2 cups Gold Medal® whole wheat flour 1/2 cup honey 1/2 cup butter or margarine, melted and cooled 1 tablespoon ground coriander 1 tablespoon grated orange peel 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 egg 4 to 4 cups Gold Medal® all-purpose flour
Instructions	1. Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double. 4. Heat oven to 375ºF. 5. Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature.

Homemade Pan Rolls

Sorce	Dossel
Caloric	:1 Serving: Calories 55 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 60 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2
Ingridients	Prep Time:30 min Start to Finish:2 hr 20 min Makes:4 dozen rolls 3 1/2 to 3 cups Gold Medal® all-purpose flour 1/4 cup sugar 1/4 cup shortening 1 teaspoon salt 1 package regular or quick active dry yeast 1/2 cup very warm water (120°F to 130°F) 1/2 cup very warm milk (120°F to 130°F) 1 egg Butter or margarine, melted
Instructions	1. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. 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 to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches. 4. Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double. 5. Heat oven to 400°F. 6. Bake 12 to 18 minutes or until golden brown.

Stollen

Sorce	sylvainb
Caloric	:1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 35 mg; Sodium 70 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; I
Ingridients	Prep Time:35 min Start to Finish:12 hr Makes:2 loaves (16 slices each) Stollen 1 package regular or quick active dry yeast 3/4 cup warm water (105°F to 115°F) 1/2 cup granulated sugar 1/2 teaspoon salt 3 eggs 1 egg, separated 1/2 cup butter or margarine, softened 3 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/2 cup blanched almonds 1/4 cup chopped candied citron 1/4 cup chopped candied cherries, if desired 1/4 cup raisins 1 tablespoon grated lemon peel 1 tablespoon butter or margarine, softened 1 tablespoon water Glaze 1 1/3 cups powdered sugar 2 tablespoons milk
Instructions	1. In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white. 2. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight. 3. Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10x7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double. 4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. 5. In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.

Bacon Cornbread

Sorce	WAW
Caloric	:1 Serving: Calories 155 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 300 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %;
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 servings 1 1/2 cups yellow cornmeal 1/2 cup Gold Medal® all-purpose flour 1/4 cup vegetable oil or shortening 1 1/2 cups buttermilk 4 slices bacon, crisply cooked and crumbled 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 eggs
Instructions	1. Heat oven to 450ºF. Grease round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. 2. Stir together all ingredients; beat vigorously 30 seconds. Pour into pan. 3. Bake 25 to 30 minutes or until golden brown. Serve warm.

French Breakfast Puffs

Sorce	davidspinney
Caloric	:1 Serving: Calories 200 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 30 mg; Sodium 180 mg; Total Carbohydrate 23 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:15 puffs 1/3 cup shortening 1/2 cup sugar 1 egg 1 1/2 cups Gold Medal® all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup milk 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 cup butter or margarine, melted
Instructions	1. Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches. 2. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. 3. Bake 20 to 25 minutes or until golden brown. 4. Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

Herb Popovers

Sorce	soccercjretrophenia
Caloric	:1 Serving: Calories 100 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 35 mg; Sodium 120 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:5 min Start to Finish:45 min Makes:12 popovers 2 cups Gold Medal® all-purpose flour 2 cups fat-free (skim) milk 1 teaspoon dried basil leaves 1/2 teaspoon onion salt 2 eggs 4 egg whites
Instructions	1. Heat oven to 450ºF. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray. 2. Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth. 3. Fill cups about 1/2 full. Bake 20 minutes. 4. Reduce oven temperature to 350º. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Corn Pocket Rolls

Sorce	hello_nasty
Caloric	:1 Serving: Calories 140 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 290 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 10 %
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:10 rolls 1 1/3 cups Gold Medal® all-purpose flour 1/2 cup cornmeal 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 egg, beaten 3/4 cup sour cream 1 tablespoon butter or margarine, softened
Instructions	1. Heat oven to 375ºF. 2. Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with butter; fold in half. Place on ungreased cookie sheet. 3. Bake 12 to 15 minutes or until golden brown.