These are rolls I made in my Lodge 10sk. They are so light and fluffy! I took it one step further and made cinnamon rolls using the same basic recipe. I have watermarked all my pics with granny docs kitchen in honor of my learned cooking-baking skills from my daddy... the original granny doc. I do have a page with only the recipes and pics I make, and if admistration feels this isnt proper to post here, I completely understand..... Kaiser Flowerett Rolls 2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour Directions In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes. Pinch off a piece of dough the size of a large golf ball and roll into a 12 inch long bread stick. Take the stick and tie a loose knot. On the ends of the knot take one side and wrap over and under the roll. The other side wrap under and over on the other side. Tuck under the roll and pinch together.. This makes your Kaiser floweretts. Place on a sprayed non-stick pan 1 inch apart. Allow to rise for 30 minutes, or until dough has risen double in size. Bake at 350 degrees F for 15-18 minutes.
Posted on: Thu, 07 Aug 2014 02:48:17 +0000
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