Danish Rolls, Cranberry Sauce, and White Bread/Rolls - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Danish Rolls, Cranberry Sauce, and White Bread/Rolls

 

 

 

 

 

 

Danish Rolls

Bake Time: Preheated 350 degree oven      Bake Time: 15-20 minutes

Makes: 2 Dozen

Roll out dough to 1/8-inch thickness, spread surface with melted butter, and fold dough in half. Repeat rolling out and spreading butter two more times. This develops the flakiness characteristics of Scandinavian pastry. Then roll out as for cinnamon rolls (16x18-inch rectangles), sprinkle with sugar and roll up lengthwise and seal. Cut in 1 to 1 12-inch rolls then flatten rolls with rolling pin. Place each roll on a greased baking sheet about 1 1/2 inches apart; let the dough double in size.

Bake and after you remove the rolls from the oven, make an indention in the center of the roll and fill with your choice of jam or jellies. When cooled, drizzle with Confectioner's Icing.

 

Cranberry Sauce:

  • 1 (12 ounce) pkg fresh cranberries
  • 1 cup Sugar
  • 1 cup water

Wash and pick over cranberries and set aside.  Bring water and sugar to a boil in an 8-cup Pyrex bowl.    Cook about 3 minutes, remove and stir until all sugar is dissolved.

Add Cranberries and microwave on high for about 4 to 5 minutes until cranberries burst.  Remove and let cool for 10 minutes, then place in serving bowl.  The cranberry sauce will thicken as it cools.  Cover and refrigerate until time to serve.

*Options

Replace water with orange juice.  Add pecans, orange zest and or celery.  Use any ingredients traditional to your family.

Cranberry Jelly:

  • ¼ cup cold water
  • 1 pkg Knox gelatin

While cooking the cranberries according to above recipe, add water and gelatin to serving bowl, let dissolve.

After the cranberries are done cooking, press through a wire mesh strainer with the back of a large spoon.  Frequently scraping the outside of the strainer until no flesh is remaining.  Allow the cranberries to cool about 10 minutes then pour into the prepared bowl.  Cover and refrigerate until serving time.

Basic White Bread: 

  • 1 quart warm water
  • 1 package dry yeast
  • 1 Tablespoon salt
  • 1/4 cup sugar
  • 1/2 cup canola oil
  • 8 cups unbleached flour
  • 1 to 2 cups additional flour

Add yeast to warm water and allow to soften.  To make sure your yeast is active, wait until the mixture is bubbly.  Add yeast mixture, salt and sugar to mixer bowl and mix well using dough hook. Add canola oil to yeast mixture and mix well.

On a low setting add all at once 8 cups flour and continue to mix with the dough hook.  Once integrated continue to mix and add 1 to 2 cups additional flour. 

Scrape down the sides of the mixer bowl and with a spatula cut the flour into the dough.  Continue to mix, adding flour until the dough is soft and slightly sticky. 

Place the dough on a floured surface and knead until it is no longer sticky to touch.  Place in a larger bowl and allow the dough to rise one time until double.  Then divide into 4 equal parts, shape into loaves and place into greased loaf pans. 

Cook for Makes 4 loaves. Cook for 35 minutes in 350 degree preheated oven.

If making rolls, follow the instructions for croissant and cloverleaf rolls.

Cloverleaf Rolls:

After the basic bread dough has risen, shape into 3 small balls so that they half fill a greased muffin tin.  Let double in size and bake in 350 degree preheated oven for 15 minutes.  Makes about 2 dozen rolls.

Crescent Rolls:

Divide basic dough into four parts.  Roll one of these sections into a 12 inch circle, ¼ to ½ inch thick.  Using a pizza cutter, cut the dough into 12 wedges.  Starting at the side opposite the point, roll up each wedge.  Repeat with the remaining dough.  Place on greased cookie sheets, point edge up.  Let the dough double in size.  Makes 4 dozen rolls.

As an additional step, brush with egg glaze (1 egg yolk and 1 cup water beaten together).  Sprinkle tops with sesame or poppy seeds.

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