No-knead european breads(kolaches and dinner

---------- Recipe via Meal-Master (tm) v8.03
  
       Title: NO-KNEAD EUROPEAN BREADS(KOLACHES AND DINNER 
  Categories: Breads with, Dinner roll, Sweet rolls
       Yield: 24 servings
  
       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
  
   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.)
   
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   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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