Bakery copycat recipe restaurant
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How to Make &Prepare - Bakery copycat recipe restaurant
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Bakery copycat recipe restaurant
Crawford Bakery Rolls
4 dozen 2½ hours 2 hours prep
Change to: dozen US Metric
3 cups milk
3/4 lb margarine or butter
9 whole eggs
1 1/4 cups sugar
1 tablespoon salt
7 cups flour
2 (1/4 ounce) packages dry yeast (not rapid-rise)
2 tablespoons sugar
3/4 cup warm water, 95
7 cups flour
Heat the milk and margarine until melted (but not too hot).
In a large bowl mix eggs, 1 1/4°C sugar and salt. Add milk mixture
and 7°C flour and mix with hands.
Put yeast, warm water and sugar into a bowl and set aside to proof.
When thick and bubbly mix until smooth and add to the mixture. Add remaining
7°C flour, one cup at a time, mixing with your hands (dough will be
very soft and sticky - don't add more flour).
Grease the top with margarine, turn over and grease again.
Cover with a damp towel and let rise in a warm place 20 to 30 minutes
(this step may be omitted if you're in a hurry).
Punch down the dough and divide into quarters, halves or use all of the
dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut
into 12 wedges if using a quarter of the dough; 24 wedges if using half
or 48 for all the dough.
Roll up the wedges from the wide end to the pointed end, place on a cookie
sheet and let rise until doubled (about 1 hour).
Bake in the center of a preheated 350°F oven for about 20 minutes
or until golden brown (if you like, a pan of water can be placed on the
bottom rack of the oven).
If using a quarter of the dough at a time (this makes 1 dozen) the remaining
quarters may be put into floured Ziploc bags to be refrigerated for 2
days or to freeze for 1 month.
Thaw the frozen dough over night in the refrigerator before using.
The dough does not have to be at room
Note: you can also use this dough to make cinnamon rolls, pecan rolls,
tea rings or Danish rolls.temperature to roll out.
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