1/4 cup warm water
7 tbsp sugar
1 package active dry yeast
1 cup whipping cream
3 egg yolks, beaten
3 1/2 cup all-purpose flour
1/2 cup cold butter or margarine, cut into, 8 pieces
1 tsp salt
1 almond icing
1 tsp cinnamon
1/4 cup chopped walnuts or pecans
1 all-purpose flour
A Recipe for
Cream Dream Rolls
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
There is no such thing as a little garlic. |
| A. Baer |
Food Tip |
This Recipe for Cream Dream Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
He was a very valiant man who first adventured on eating oysters. |
| James I |
If you enjoy this Cream Dream Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
This is a recipe for Cream Dream Rolls from the recipe cookbook of Recipes-to-go (Bread)
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Herb Tip |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Makes 2 1/2 dozen rolls
Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes. Blend in cream and
egg yolks.
Fit processor with steel blade. Measure 2 cups of the flour, butter,
4 tablespoons of the sugar and salt into work bowl. Process on/off 5
or 6 times until butter is size of kidney beans.
Transfer flour-butter mixture to a large mixing bowl. Stir in
remaining 1 1/2 cups flour.
Add cream mixture to flour mixture. Stir just enough to moisten
flour. (Dough should be crumbly like a biscuit dough, not smooth and
satiny like most yeast doughs.) Cover with plastic wrap and
refrigerate 12 to 24 hours.
Turn dough onto well floured surface. Cut dough into 4 equal parts.
Roll each part into a rectangle 6x12 inches. Cut each rectangle into
12 strips 1 inch wide and 6 inches long. Shape into knots, circles,
figure 8's, spirals, braids or ovals as desired. Place on greased
cookie sheets. Let rise in warm place until doubled, about 45 minutes.
Heat oven to 350 F. Prepare Almond Icing. Mix remaining 2
tablespoons sugar with cinnamon. Bake rolls until evenly brown,
about 15 minutes. Remove from cookie sheet, dip in Almond Icing, then
in cinnamon mixture or nuts. Cool on wire rack.
ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot
water 1/2 tsp almond extract
Blend ingredients until smooth.
Food Processor Bread Book From the collection of Jim Vorheis
Serves: 2
Cream Dream Rolls Recipe brought to you by Recipes To-Go