Breads, Rolls, etc.

Hot Cross Buns

My husband’s Grandma used to make these every year for Good Friday, and I carry on the tradition with my own version of her recipe. I make 6 dozen every year, and they all disappear. —Jill Evely, Wilmore, Kentucky

72 Servings

Prep: 45 min. + rising Bake: 15 min.hot cross buns

Ingredients

  • 4 packages (1/4 ounce each) active dry yeast
  • 3 cups warm 2% milk (110° to 115°)
  • 2 cups canola oil
  • 8 eggs
  • 4 eggs, separated
  • 1-1/3 cups sugar
  • 4 teaspoons ground cinnamon
  • 3 teaspoons salt
  • 2 teaspoons ground cardamom
  • 13 to 15 cups all-purpose flour
  • 2-2/3 cups raisins
  • 2 teaspoons water

ICING:

  • 3 cups confectioners’ sugar
  • 2 tablespoons butter, melted
  • 4 to 5 tablespoons 2% milk

Directions

  • In a very large bowl, dissolve yeast in warm milk.
  • Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
  • Stir in raisins.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/42 of 2 hours.
  •  Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each into a ball.
  • Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes.
  • Combine egg whites and water; brush over rolls.
  •  Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners’ sugar, butter and enough milk to achieve desired consistency. Pipe an “X” on top of each bun.

Yield: 6 dozen 

Nutrition Facts: 1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

© Taste of Home 2012 (click for website link and check out other recipes)

Bette Barton’s Crescent Rolls

What a coup!  Bette Barton has agreed to share her recipe for crescent rolls. If you haven’t tasted these, you are in for a treat. Consider adding them to your next family meal (you don’t have to wait for a holiday).

    • 1 cup milk
    • 1 stick margarine
    • 1 package dry yeast
    • 3 eggs
    • 1 teaspoon salt
    • 4 cups flour
    • ½ cup sugar
    • 1/8 warm water
  1. Scald milk in microwave remove and add margarine to milk
  2. Beat eggs and sugar until looks like a soft custard
  3. Add dry yeast to warm water (not hot water)
  4. Add warm milk with margarine to the egg and sugar mixture
  5. Then add yeast and water mixture and mix all above ingredients
  6. Then add flour and salt to the mixture
  7. Cover mixture and then let set out on cabinet for about 4 hours or until it has raised about triple in size (weather will affect how much it will raise and how quickly)
  8. Next place in refrigerator over night ( I make up the dough the day before I want to serve the rolls)
  9. Next morning remove from refrigerator and prepare to roll out the dough
  10. I divide the dough into 3 portions
  11. On a floured surface I roll out the dough in a circle then butter the dough and cut it in twelve pie shaped pieces which I roll one piece at a time from the large end of the dough to the point and place the roll with the point underneath so it retains that shape
  12. Next I place them on a large cookie sheet with 12 rolls to pan
  13. Then they allowed to raise for another 4 hours or until they have doubled in size
  14. Remember that the temperature of the weather will determine the length of time that they need to raise.
  15. The rolls will also raise more in the oven as they are baking.

Bake at 375 degrees for 10-15 minutes until a light golden brown

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