Recipe Talk

I received a Betty Crocker cookbook in 1955. I used many of the receipes. Looking for sweet bread receipe for sweet rolls and it is also used for bohemian braid. pjy

Betty Crocker's Sweet Dough
Contributed By: lkritchey
Betty Crocker's Hostess Cookbook

This is a great starting dough for breakfast / brunch pastries, breads, etc. My favorite combination is using the sweet bread for some wonderful cinnamon rolls! Look for the cinnamon roll recipe I contributed as well!

Ingredients

1 package Active dry yeast

1/4 c Warm water (105 to 115 degrees)

1/4 c Lukewarm milk, scalded then cooled

1/4 c Sugar

1/2 t Salt

1 Egg

1/4 c Shortening

2 1/4 to 2 1/2 c Flour (if using self-rising flour, omit salt)
Preparation
In mixing bowl dissolve yeast in warm water.

Stir in milk, sugar, salt, egg, shortening and half the flour. Mix with spoon until smooth.

Add enough rmaining flour to handle easily; mix with hand or spoon.

Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes.

Round up in greased bowl; turn once to bring greased side up.

Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hours.

To test for rising, stick 2 fingers in dough. If holes remain but to stays smooth, dough is ready.

Punch down.

Divide dough for desired rolls or coffee cakes.

Shape, let rise and bake as directed for individual recipe.

--------------

Betty Crocker cinnamon rolls

Ingredients
for glaze:
2 cups powdered sugar, 1/3 cup butter, 1.5 tsp vanilla, 2 to 4 tsp water.

for rolls:
3.5 to 4 cups flour, 1/3 cup sugar, 1 tsp salt, 2 packages yeast, 1 cup very warm milk, 1/4 cup butter softened, 1 large egg.
for filling:
2 TBS butter
1 tsp cinnamon, 1/4 cup brown sugar

Directions
mix 2 cups flour, the sugar, salt, and yeast in a large bowl. add the warm milk, 1/4 cup butter and the egg. beat with an electric mixture on low, 1 minute, scraping frequently. beat on medium one more minute, stir in enough flour to make dough easy to handle.
knead dough about 5 minutes or until springy. place in large greased bowl, turned to coat, cover with plastic wrap or towel and let rise for about 1 hour 30 minutes or until doubled in size.
gently deflate with fist. flatten into 15x10 inch rectangle on lightly floured surface. spread 2 tbs butter and then sprinkle evenly the cinnamon and brown sugar. , roll up tightly, the long way. pinch edge to seal. use floss or string to cut into 5 1-inch slices. place in 13x9 inch baking pan.
place into refrigerator over night, for fresh cinnamon rolls on christmas morning!
in morning, turn oven on to 200 degrees. when it comes to temp, turn it off, and place the pan of rolls inside. leave for 30 minutes until doubled in size. take out of oven. preheat it again to 350 degrees. place rolls back in oven and bake for 30 to 35 minutes.
make glaze when the rolls are done, serve warm! make everyone happy.

Number of Servings: 15

Recipe submitted by SparkPeople user ERNSMITH.

Number of Servings: 15

----------------------

Bohemian Braid

Ingredients
1/2 cup water
2 each yeast, active dry packages
1 1/2 cup milk lukewarm
1/2 cup sugar
2 teaspoons salt
2 large eggs
1/2 cup vegetable shortening
7 1/2 cups flour, all-purpose
2 teaspoons lemon rind, grated
1/4 teaspoon mace
1 cup raisins, seedless
1 cup almonds blanched
1 x maraschino cherries halved
1 x pecan halves chopped
1 each egg yolk
1 tablespoon water

Directions
Mix together the water, yeast, milk, sugar, salt, eggs, shortening, half the flour, the lemon rind, mace, raisins, and almonds. Add flour until dough is smooth and workable. Knead on a floured board until smooth and elastic. Put in a greased bowl, turn to coat, cover with a damp tea towel and place in a warm spot to rise until double, about 1 1/2 hours.

Punch dough down. Divide in half. Set one half aside and divide the other into 4 equal parts. Shape three of the pieces into 14 inch long strands and braid on a lightly greased cookie sheet (you may want to arrange this diagonally. These get big!). Fasten ends together and tuck under. Take fourth piece and divide in thirds and make a second smaller braid to go on top of the first. Repeat with other half of dough on a second greased cookie sheet. Cover each braid loosely with damp tea towels and let rise for 45 minutes to an hour.

For decoration, gently press halved maraschino cherries (well rinsed) and/or pecan halves into joints of braids. Brush loaves with a glaze made from egg yolk and 1 tb water, and bake at 350 degrees for 30-40 minutes, until golden brown, but not dark.

When loaves have cooled completely, mix a confectioner's sugar glaze of four tb butter, about 1/3-1/2 c milk, and confectioner's sugar until the consistency is thick but will still run down the sides, and drizzle glaze over the tops of the loaves.

-----------------
Reviews
I spotted this recipe in my mom's old Betty Crocker cookbook when I was about 15 years old. I was in Home Ec at the time and this looked spectacular so I made it that Christmas to "show off." It became an instant family Christmas tradition. This beautiful bread looks like it came right out of a picture in a cookbook, even when made by a novice. You'll always get ohhs and ahhs when unveiling it. Perfect as a home-baked gift too.
over 7 years ago
----------------------------------------------------
Iam half Bohemian and raised on Bohemian Foods. I think that this bread is delicous!
over 7 years ago
----------------------------------------------------
Title: Bohemian Braid
Categories: Polkadot, Faylen, Bread:yeast
Yield: 12 Servings

1/2 c Water
2 pk Yeast
1 1/2 c Lukewarm milk
1/2 c Sugar
2 ts Salt
2 Eggs
1/2 c Shortening
7 1/2 c Flour
2 ts Lemon rind grated
1/4 ts Mace
1 c Raisins
1 c Blanched almonds
Maraschino cherries halved
Pecan halves
1 Egg yolk
1 tb Water
Chopped

Mix together the water, yeast, milk, sugar, salt, eggs, shortening,
half the flour, the lemon rind, mace, raisins, and almonds. Add
flour until dough is smooth and workable. Knead on a floured board
until smooth and elastic. Put in a greased bowl, turn to coat, cover
with a damp tea towel and place in a warm spot to rise until double,
about 1 1/2 hours. Punch dough down. Divide in half. Set one half
aside and divide the other into 4 equal parts. Shape three of the
pieces into 14 inch long strands and braid on a lightly greased
cookie sheet (you may want to arrange this diagonally. These get
big!). Fasten ends together and tuck under. Take fourth piece and
divide in thirds and make a second smaller braid to go on top of the
first. Repeat with other half of dough on a second greased cookie
sheet. Cover each braid loosely with damp tea towels and let rise
for 45 minutes to an hour. For decoration, gently press halved
maraschino cherries (well rinsed) and/or pecan halves into joints of
braids. Brush loaves with a glaze made from egg yolk and 1 Tbsp
water, and bake at 350 degrees for 30-40 minutes, until golden brown,
but not dark. When loaves have cooled completely, mix a
confectioner's sugar glaze of four Tbsp butter, about 1/3-1/2 c milk,
and confectioner's sugar until the consistency is thick but will
still run down the sides, and drizzle glaze over the tops of the
loaves.
----------------------------------------------
Recipe By: Betty Crocker, 1956
Serving Size: 12
Preparation Time: 0:00

In my house we always had Bohemian Braid on Christmas morning. Hubby
doesn't like it because it has nuts and raisins, and prefers a
particular type of kuchen his mom used to make. (“It's an old family
recipe,” he told me, so I asked his mom for it, and she pulled out one
of her Woman's Day cookbooks. . .) I'll have to track it down. It's
in one pile of paper or another. But here's the Bohemian Braid (and
someday soon I'll upgrade MasterCook and this may turn out better
looking.)

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by FAYLEN on 12-11-95

MMMMM
Rich Bread Machine Dinner Rolls
Recipe #49765 | 2¼ hours | 2 hours prep | add private note
| Edit...
My Notes:

My Notes
ONLY YOU see your private notes, and they print with the recipe.

Save NoteCancel

(10) RATE IT NOW Print Recipe
Your review has been submitted for approval and will appear shortly.
By: Branwyn
Jan 3, 2003

Adapted from a 1964 Betty Crocker Cookbook (my Grandmother's). This is one of our favorites, and making rolls in the bread machine is a snap! These can be shaped almost any way you like. Great dough for making sweet rolls, also!
SERVES 12 (change servings and units)

Change to: Servings US Metric
1 2 3 4 5 clear stars

Write a Review! (optional)

SubmitCancel
Ingredients
1 cup lukewarm milk (put in microwave for about 30 seconds)
1 egg
1/4 cup shortening
3 1/2 cups flour (bread flour is best)
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons yeast
Directions
1Add all ingredients in order specified by your bread machine manufacturer.
2Press dough cycle and let run until finished.
3If you don't have a dough cycle, let the machine run through the first kneading and first rise and then remove.
4Take dough out of bread machine and put on lightly floured surface.
5Roll into thick log with hands and cut into 12 equal pieces.
6Shape as desired and put onto a greased cookie sheet or jelly roll pan.
7Cover with a clean towel and let rise in a warm area for 30 to 45 minutes or until doubled in size.
8(Hint: Turn oven on at 150 degrees for one minute, turn off and let rolls rise in warm oven) When ready, preheat oven to 400 degrees.
9Bake rolls at 400 degrees for 12 to 15 minutes or until golden brown.

This is awesome as my recipe of sweet rolls are little different and quick as, I prepare it by using bread which I make it little moist and then I make the balls and deep fry it in the butter and then put it in the sugar and cardamom syrup and then in the chocolate sauce and let it freeze for some time and then serve it little chilled.

Thanks!