2 cups water
2/3 cup sugar
2 eggs
Add & Mix: 2 TBSP yeast - then let it sit until it bubbles up (around 7 - 10 minutes) See picture:
Mix, add, and mix again: 1 tsp baking powder
Mix in gradually: 6 1/2 cups flour
Let rise until dough doubles (about an hour). Divide dough into thirds, or if you want smaller rolls you can do fourths. Roll out into a circle. Cut into 12 equal triangles. Start at the top and roll as tight as you can. Put on a pan, about three rows of six rolls. Let rise for a little bit but not too much. About 15 minutes. Bake for 12 minutes at 400 degrees F or until golden brown.
Rolls are soft and fluffy, not flaky like a croissant.
Fun Varieties: Still bake for 12 minutes at 400 degrees F or until golden brown.
Almond Rolls: (note by Deborah: This is the only way I make these rolls. They are to die for. You will crave them for days afterwards.) Mix together 3/4 cup sugar, 1/3 cup rolled oats, 1 1/2 teaspoons almond extract.
Roll out the dough into a rectangle.
Spread about 4 TBSP of melted butter on dough (note from D: I don't bother with melted butter. It's too messy to me. I just spread regular butter and it melts in the oven.)
Then sprinkle with mixture.
Follow directions from original recipe. Cut into triangles. Starting from fat end, roll tightly.
Put on a pan (note from D: I've never sprayed the pan for fear of making the rolls soggy on the bottom, but I think you probably could) and let rise for 30 - 40 minutes. (Note from D: Yeah right! As soon as I get those puppies on the pan they go in the oven! They'd probably be bigger and fluffier if I let them rise, but I can't wait that long.)
You can sprinkle a little sugar, or the mixture, on top to give it a little extra something. Or you can frost it while the rolls are still hot.
Eat these with dinner, for breakfast, or as a snack. Eat them, and you'll always want more. Mmmmmm.
Cinnamon rolls: Instead of using almond roll mixture, put butter and then sprinkle whatever toppings you want inside: brown sugar, cinnamon sugar, nuts, raisins, craisins, coconut. Let rise for 30 - 40 minutes. Bake and frost while hot.
Chicken roll-ups: Mix together 4 oz softened cream cheese, 2 cups cooked and cubed turkey or chicken, 1 can of mushrooms drained and diced, and chopped onions. Roll out half the dough into a rectangle, cut so that the pieces are in smaller rectangles (about a dozen of them). Put some of the mixture onto the dough, fold over and pinch the edges. These don't have to rise. After they are done baking, serve with a hot gravy made from cream of chicken soup and milk.
This dough can also be used for scones or pizza dough (just roll out onto sprinkled dry corn meal).
Spread about 4 TBSP of melted butter on dough (note from D: I don't bother with melted butter. It's too messy to me. I just spread regular butter and it melts in the oven.)
Then sprinkle with mixture.
Follow directions from original recipe. Cut into triangles. Starting from fat end, roll tightly.
Put on a pan (note from D: I've never sprayed the pan for fear of making the rolls soggy on the bottom, but I think you probably could) and let rise for 30 - 40 minutes. (Note from D: Yeah right! As soon as I get those puppies on the pan they go in the oven! They'd probably be bigger and fluffier if I let them rise, but I can't wait that long.)
You can sprinkle a little sugar, or the mixture, on top to give it a little extra something. Or you can frost it while the rolls are still hot.
Eat these with dinner, for breakfast, or as a snack. Eat them, and you'll always want more. Mmmmmm.
Cinnamon rolls: Instead of using almond roll mixture, put butter and then sprinkle whatever toppings you want inside: brown sugar, cinnamon sugar, nuts, raisins, craisins, coconut. Let rise for 30 - 40 minutes. Bake and frost while hot.
Chicken roll-ups: Mix together 4 oz softened cream cheese, 2 cups cooked and cubed turkey or chicken, 1 can of mushrooms drained and diced, and chopped onions. Roll out half the dough into a rectangle, cut so that the pieces are in smaller rectangles (about a dozen of them). Put some of the mixture onto the dough, fold over and pinch the edges. These don't have to rise. After they are done baking, serve with a hot gravy made from cream of chicken soup and milk.
This dough can also be used for scones or pizza dough (just roll out onto sprinkled dry corn meal).
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