← All recipes

FareShare Gazette -- July 2008 Recipes

FareShare Gazette -- July 2008 Recipes is built on Dry Yeast, Warm Water, Butter, Milk Warmed, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1/4 cup
• 1/3 cup
• 3/4 cup
• 1/3 cup
• 2 tsp
• 4 1/2 cup
• 1/3 cup
• 1 cup
• 1/3 cup
• 3 tbsp
• 3 cup
• 1 1/4 tsp
• 1/8 tsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Combine butter and milk, cool to lukewarm.

2. 2

   Add sugar, salt, orange rind, eggs and softened yeast.

3. 3

   Gradually add flour to form a stiff dough, beating after each addition.

4. 4

   Cover and let stand 30 minutes.

5. 5

   Prepare Nut Filling: Cream butter and confectioner's sugar; add nuts, stir thoroughly.

6. 6

   Roll out dough to 22 x 12-inch rectangle on a floured surface.

7. 7

   Spread half the dough with nut filling.

8. 8

   Fold uncovered dough over the filling.

9. 9

   Cut into 1-inch strips.

10. 10

    Twist each strip 4 or 5 times, then hold one end down on baking sheet (covered with parchment paper) for center of roll.

11. 11

    Cover, let rise in warm place 45 to 60 minutes.

12. 12

    Bake in a moderate oven, 375F., for 15 minutes until light brown.

13. 13

    Prepare glaze of orange juice and sugar. Brush tops of rolls, return to oven and bake 5 minutes longer until deep golden brown.

14. 14

    In a lidded baking dish, whisk together water, cornmeal, salt, and pepper.

15. 15

    Cover and bake 30 minutes, stirring halfway though.