Rainbowrounds Recipes

RAINBOW ROUNDS

Rainbow Rounds image

Perfect for bake exchanges because it makes a huge batch! From Parents Magazine December 2003. Prep time does not include chilling the dough.

Provided by Pamela

Categories Dessert

Time 45m

Yield 12 dozen

Number Of Ingredients 13

Ingredients

2 cups butter, softened
2 1/4 cups sugar
3 egg yolks
1 large egg
1 tablespoon vanilla
1 teaspoon salt
5 1/4 cups all-purpose flour
1/2 cup red colored crystal sugar
1/2 cup orange colored crystal sugar
1/2 cup yellow colored crystal sugar
1/2 cup green colored crystal sugar
1/2 cup blue colored crystal sugar
1/2 cup purple colored crystal sugar

Steps:

In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add egg yolks, egg, vanilla, and salt, and beat well to combine.
With mixer on low, gradually beat in flour. Divide dough into 6 equal pieces, roll each piece into an 8-inch log, and chill 15-20 minutes. Working with 1 roll at a time, roll in 1 color of crystal sugar and then wrap in saran wrap. Continue until all are rolled in colored sugar and wrapped.
Refrigerate completed rolls for 3 hours or overnight.
Heat oven to 350°F.
Cut logs into 1/4 inch thick slices, and place on greased baking sheet 1/2 inch apart. Bake 12 to 16 minutes, until golden. Let cool 5 minutes on baking sheet, transfer to wire rack, and let cool completely. Repeat with remaining dough, Makes about 12 dozen cookies.

Nutrition Facts : Calories 830.4, Fat 32.6, SaturatedFat 20, Cholesterol 138.3, Sodium 473.7, Carbohydrate 129.5, Fiber 1.5, Sugar 87.7, Protein 7.1

RAINBOW ROLLS

Rainbow rolls image

For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg

Provided by Sarah Cook

Categories Lunch, Side dish

Time 50m

Yield Makes 18

Number Of Ingredients 14

Ingredients

250g plain white flour , plus extra for dusting
250g white bread flour
500g seed and grain bread flour
7g sachet fast-action dried yeast
100g porridge oat
100g mixed seed , plus extra for sprinkling
50g walnut , finely chopped
2 tsp bicarbonate of soda
50g cold butter , diced
2 x 284ml pots buttermilk
100g grated courgette
100g grated carrot
100g grated raw beetroot - wear gloves!
little milk or beaten egg , to glaze

Steps:

Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit - this will keep them soft.

Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium

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