Cinnamon Rolls Bread From Oamc Easy Mix Yeast Bread Dough For 2 Recipes

DEEP-DISH PIZZA FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make pizza, use 1/2 of the above recipe.
• With lightly greased fingers, pat dough into the bottom and up the sides of a greased 11x7x1 1/2 or 9X9X2 inch baking pan.
• Cover and let rise in a warm place til nearly double (about 30 minutes). Bake in a 375 oven about 10 minutes or till light brown. (If necessary, lightly press down center or crust.).
• Spread pizza sauce over hot crust. Sprinkle with meat and veggies, add cheese. Bake for 15 to 20 minutes more or till crust is golden brown. Serves 2.

APPLE-GLAZED ROLLS FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make glazed rolls, use 1/4 of the above recipe.
• For a glaze, in a small saucepan stir together 1 tablespoon sugar, cornstarch, and if desired, spice. Stir in juice concentrate and 1 tablespoon margarine or butter. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Cool.
• Divide dough into 6 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Place in a greased 7 1/2 X 3 1/2 X 2 - inch loaf pan. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
• Bake rolls in a 375 oven for 20 to 25 minutes or till golden brown. (If necessary, cover with foil the last 5 minutes to prevent over-browning.) Remove rolls form the pan. Cool 5 minutes on a wire rack, brush rolls with half of the glaze. Cool 5 minutes more, brush with remaining glaze. Makes 6 rolls.

CARAMEL ROLLS FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make caramel rolls, use 1/4 of the above recipe.
• On a floured surface roll or pat dough into a 6 inch square. Melt 1 teaspoon margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
• Melt 2 tablespoons margarine or butter in a small saucepan. Stir in the brown sugar and light corn syrup or maple-flavored syrup. Cook and stir just till blended. Pour into greased 8X4X2 loaf pan. Sprinkle nuts evenly in the bottom of pan.
• Place slices cut side down in loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden.
• Invert rolls onto a wire rack or serving plate. Makes 6 rolls.