One of our Sisters — who is an experienced cook and baker — is teaching one of our Community young girls how to bake, and she is becoming quite successful at it. Not only is she acquiring valuable experience, she is at the same time using this as an effective fund raiser by selling the bread to the Community houses. Proceeds from the sales are divided between the convent and the “young baker in training” to pay for her music lessons and other band related expenses.
I love to watch the two of them together turning out beautiful, fragrant warm loaves of various breads: whole wheat, oatmeal raisin, English muffin, and cinnamon swirl to mention a few – such a wholesome nurturing sight! From time to time they will feature some type of sweet roll such as sticky buns, or cheese Danish. This week they are offering frosted orange rolls. I doubt there will be any left over.
CHANGE SERVING SIZErolls
- 1 package yeast (1/4 ounce)
- 1⁄4 cup water 112 degrees Fahrenheit
- 1 cup milk 112 degrees Fahrenheit
- 1⁄4 cup shortening
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 egg(s) lightly beaten
- 3 1⁄2-3 3⁄4 cups flour
- 1 cup sugar
- 1⁄2 cup butter softened
- 2 tablespoons orange zest
- 1 cup powdered sugar
- 4 teaspoons butter softened
- 4-5 teaspoons milk
- 1⁄2 teaspoon lemon extract
- In small bowl, dissolve yeast in water.
- In large bowl, mix milk, shortening, sugar, salt, and egg.
- Add yeast mix; blend well.
- Stir in enough flour to make a soft dough.
- Kneed on floured board for about 7 minutes.
- Put in greased bowl, turn to grease top.
- Cover and let rise until doubled, about 1 hour.
- Punch dough down; divide in half.
- Roll each into a 15"x10" rectangle.
- Mix filling ingredients until smooth.
- Spread half on each rectangle.
- Roll up, starting with the long end.
- Cut each into 15 rolls.
- Put in 2 greased 11"x7" baking pans.
- Cover and let rise until doubled, about 45 minutes.
- Bake at 375 degrees Fahrenheit for 20-25 minutes, until lightly browned.
- Mix glaze ingredients, spread over warm rolls.
I have been searching for a scone recipe like the ones that you served at a Christmas tea that I attended at your community.They were so moist and soft (unlike every dry scone recipe that I have tried making in the past!)
Would you be willing to share that delicious recipe with a ” scone -lover?”
Thank you kindly!
Hi Sandy! Here’s the link to the scone recipe that we use: http://www.foodnetwork.com/recipes/alton-brown/scones-recipe.html. Thanks!