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No-knead european breads(kolaches & dinner

Yield: 24 Servings

Ingredients:

• 2 pk Active dry yeast
• 1 c Warm milk -- =B0105-115
• 1/2 c Warm water -- =B0105-115
• 1/3 c Sugar
• 1/4 c Butter or margarine -- Melted
• 2 ts Salt
• 2 Eggs
• 5 To 5 1/2cups flour

Instructions:

In a large bowl combine yeast milk water sugar butter or margarine salt and eggs. Add 2 cups of the flour and beat with electric mixer on Low speed for 3 minutes scraping the bowl constantly. Stir in enough of the remaining flour with a wooden spoon to make a soft dough that's not sticky. Cove and let rise in a warm place until doubled for about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. |Cover and let erst for 10 minutes. Shape as desired. Bake according to directions. PARKER HOUSE ROLLS: Prepare dough as directed. Lightly grease baking sheets. Melt 2 Tbsp. butter or margarine. On a lightly floured surface roll each half of dough 1/4" thick. Cut with a floured 2 1/2" round cutter. Brush each dough round with some of the melted butter or margarine. Make an off-center crease in each round. Fold each round along the crease so the large half is on top. Press folded edges firmly. Place rolls 2-3" apart on baking sheets. Cover and let rise in a warm place until nearly doubled about 30 minutes. Bake in a 375=B0 oven for 12-15 minutes or until golden brown. (Makes 36 rolls.) BUTTERHORN ROLLS: Prepare dough as directed. Lightly grease baking sheets. Melt 2 T. butter or margarine. On a lightly floured surface roll each half of dough into a 12" circle. Brush with melted butter or margarine. Cut each circle into 12 wedges. Begin at the wide end of each wedge and roll toward point. Place point side down 2-3 inches apart on baking sheets. Cover and let rise in a warm place until nearly doubled about 30 minutes. Bake in a 375=B0 oven for 12-15 minutes or unitl golden brown. (Makes 24 rolls.) KOLACHES: prepare dough as directed. Lightly grease baking sheet. On a lightly floured surface shape each half of dough into 12 balls pulling the edges under to make a smooth top. Place the balls 3" apart on baking sheets. Fatten each to 2 1/2" in diameter. Cover and let rise in a warm place until nearly doubled about 35 minutes. Using your thumb or two fingers make an indentation in the center of each dough circle. Spoon 2 tsp. purchased poppy seed or fruitcake and pastry filling into each indentation. Lightly brush 2 Tbsp. melted butter or milk around edges of rolls. Bake ina 375=B0 oven for 12-15 minutes or until rolls are golden brown. Remove to rack. Lightly sift about 1 Tbsp. powdered sugar over rolls. (Makes 24 rolls.) ~ - - - - - - - - - - - - - - - - - NOTES : Recipe from Therese Suess of Luxemburg Wisconsin. The same recipe makes all three kinds of rolls. MC formatting by bobbi744@sojourn.com Sojourn Systems Ltd. From msflaxen@netcom.com Tue Aug 06 10:32:41 1996 Here you go. :) Diana Recipe By : Midwest Living Magazine June '95

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