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No-Knead European Breads(kolaches And Dinner

Title: NO-KNEAD EUROPEAN BREADS(KOLACHES AND DINNER is a home-style recipe. Serves 24. 2 pk Active dry yeast 1 c Warm milk -- �105-115 1/2 c Warm water -- �105-115 1/3 c Sugar 1/4 c Butter or margarine -- Melted 2 ts Salt 2 Eggs 5 To 5 1/2cups flour In a large bowl, combine yeast, milk, water, su...

Illustrative photo

Ingredients

• 2
• 1 cup
• 1/2 cup
• 1/3 cup
• 1/4 cup

Method (preview)

1. 1

   In a large bowl, combine yeast, milk, water, sugar, butter or margarine, salt and eggs.

2. 2

   Add 2 cups of the flour and beat with electric mixer on Low speed for 3 minutes, scraping the bowl constantly.

3. 3

   Stir in enough of the remaining flour with a wooden spoon to make a soft dough that's not sticky.

4. 4

   Cove and let rise in a warm place until doubled, for about 1 hour.

5. 5

   Punch dough down.

6. 6

   Turn out onto a lightly floured surface.

7. 7

   Divide dough in half. |Cover and let erst for 10 minutes.

8. 8

   Shape as desired.

9. 9

   Bake according to directions.

10. 10

    PARKER HOUSE ROLLS: Prepare dough as directed.

11. 11

    Lightly grease baking sheets.

12. 12

    Melt 2 Tbsp. butter or margarine.

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    On a lightly floured surface, roll each half of dough 1/4" thick.

14. 14

    Cut with a floured 2 1/2" round cutter.

15. 15

    Brush each dough round with some of the melted butter or margarine.

16. 16

    Make an off-center crease in each round.

17. 17

    Fold each round along the crease so the large half is on top.

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    Press folded edges firmly.

19. 19

    Place rolls, 2-3" apart on baking sheets.

20. 20

    Cover and let rise in a warm place until nearly doubled, about 30 minutes.

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    Bake in a 375� oven for 12-15 minutes or until golden brown. (Makes 36 rolls.)

22. 22

    BUTTERHORN ROLLS: Prepare dough as directed. Lightly grease baking sheets. Melt 2 T. butter or margarine.

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    On a lightly floured surface, roll each half of dough into a 12" circle.

24. 24

    Brush with melted butter or margarine.

25. 25

    Cut each circle into 12 wedges.

26. 26

    Begin at the wide end of each wedge and roll toward point.

27. 27

    Place, point side down, 2-3 inches apart on baking sheets.

28. 28

    Cover and let rise in a warm place until nearly doubled, about 30 minutes.

29. 29

    Bake in a 375� oven for 12-15 minutes or unitl golden brown. (Makes 24 rolls.) KOLACHES: prepare dough as directed.

30. 30

    Lightly grease baking sheet.

31. 31

    On a lightly floured surface, shape each half of dough into 12 balls, pulling the edges under to make a smooth top.

32. 32

    Place the balls 3" apart on baking sheets.

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    Fatten each to 2 1/2" in diameter.

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    Cover and let rise in a warm place until nearly doubled, about 35 minutes.

35. 35

    Spoon 2 tsp. purchased poppy seed or fruitcake and pastry filling into each indentation.

36. 36

    Lightly brush 2 Tbsp. melted butter or milk around edges of rolls.

37. 37

    Bake ina 375� oven for 12-15 minutes or until rolls are golden brown.

38. 38

    Remove to rack.

39. 39

    NOTES: Recipe from Therese Suess of Luxemburg,

40. 40

    Recipe By: Midwest Living Magazine, June '95