Guide For Sweet Dough Make-Up

Frank

 

1. Glazed Rolls (2 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll each 4 lb 5 ounce piece of dough into a long rope of uniform diameter.
  3. Slice into 34 pieces, weighing 1-3/4 to 2 ounces each.
  4. Shape into balls by rolling with a circular motion.
  5. Place on lightly greased sheet pans in rows 6 by 9.
  6. Melt 8 ounces (1 cup) butter or margarine. Brush 1/2 cup on rolls in each pan.
  7. Proof at 90°F. to 100°F. until double in bulk.
  8. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  9. Prepare 1 recipe Vanilla Glaze; brush about 1-1/3 cups on baked rolls in each pan.
    EACH PORTION: 1 Roll.

 

2. Pecan Rolls (2 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll each 4 lb 5 ounce piece of dough into a long rope of uniform diameter.
  3. Slice into 34 pieces, weighing 1-3/4 to 2 ounces each.
  4. Shape into balls by rolling with a circular motion.
  5. Prepare 1 recipe Pecan Topping. Spread 1-1/4 quarts in each pan.
  6. Flatten balls. Place on topping mixture in rows 6 by 9.
  7. Melt 8 ounces (1 cup) butter or margarine. Brush 1/2 cup on rolls in each pan.
  8. Proof at 90°F. to 100°F. until double in bulk.
  9. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent.
  10. Invert pans as soon as removed from oven; bottom of roll becomes top.
    EACH PORTION: 1 Roll.

 

3. Cinnamon Rolls (3 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll each 4 lb 5 ounce piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick.
  3. Melt 1 lb (2 cups) butter or margarine. Brush 1/2 cup on each sheet of dough. Set aside remainder for use in Step 4.
    1. (a) Cinnamon Rolls
      Prepare 1 recipe Cinnamon Sugar Filling. Sprinkle 1-1/2 cups cinnamon sugar mixture over each sheet of dough.
    2. (b) Cinnamon Nut Rolls
      Prepare 1 recipe Cinnamon Sugar Nut Filling. Sprinkle 1-1/2 cups cinnamon sugar mixture and 2 cups chopped unsalted nuts over each sheet of dough.
    3. (c) Cinnamon Raisin Rolls
      Prepare 1 recipe Cinnamon Sugar Raisin Filling. Sprinkle 1-1/2 cups cinnamon sugar and 2 cups raisins over each sheet of dough.

     

  4. Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and forth on work table. (See Figure 7). Brush 2 tablespoons butter or margarine on each roll.
  5. Slice each roll into 34 pieces about 1 inch wide, using dough cutter (See Figure 7).
  6. Place cut side down on lightly greased sheet pans in rows 5 by 8. (See Figure 7).
  7. Proof at 90°F. to 100°F. until double in bulk.
  8. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  9. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 1 cup on rolls in each pan.
    EACH PORTION: 1 Roll.

 


Figure 7.

 

4. Butterfly Rolls (3 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough except divide into 6-2 lb 2 ounce pieces.
  2. Roll each piece of dough into a rectangular sheet, about 10 inches wide, 30 inches long, and 1/4 inch thick.
  3. Melt 12 ounces (1-1/2 cups) butter or margarine. Brush 1/4 cup on each sheet of dough.
  4. Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 30 inches by rolling back and forth on work table.
  5. Slice each roll into 17 pieces about 1-3/4 inches wide.
  6. Press each piece firmly in center parallel to cut side of roll with back of knife or small rolling pin. (See Figure 8).
  7. Place on lightly greased sheet pans in rows 4 by 8. Prepare 1/4 recipe Egg Wash. Brush 1/4 cup on rolls in each pan.
  8. Proof at 90°F. to 100°F. until double in bulk.
  9. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  10. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 1 cup on rolls in each
    pan.
    EACH PORTION: 1 Roll.

Figure 8.

 

5. Sugar Rolls (3 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll out each 4 lb 5 ounce piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick.
  3. Melt 1 lb (2 cups) butter or margarine. Brush 1/2 cup on each sheet of dough.
  4. Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and forth on work table. Brush 2 tablespoons butter or margarine on each roll.
  5. Slice each roll into 34 pieces, about 1 inch wide, using dough cutter (See Figure 9).
  6. Press cut side of each slice in 14 ounces (2 cups) granulated sugar so that surface is well coated. (See Figure 9).
  7. Place sugar side up on lightly greased sheet pans in rows 5 by 8 (See Figure 9).
  8. Proof at 90°F. to 100°F. until double in bulk.
  9. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  10. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 1 cup on rolls in each pan.
    EACH PORTION: 1 Roll.

 


Figure 9.

 

6. Streusel Coffee Cake (2 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough except divide into 2-6 lb 8 ounce pieces.
  2. Roll each piece of dough into a rectangular sheet, about 18 inches wide, 25 inches long and 1/2 inch thick; fit into greased sheet pans, pressing against sides (edges should not be thicker than center).
  3. Dock dough with fork or docker, if available.
  4. Prepare 1/4 recipe Egg Wash. Brush about 1/3 cup on dough in each pan. Prepare 1 recipe Streusel Topping; sprinkle 1-1/2 quarts topping over dough in each pan.
  5. Proof dough 20 to 35 minutes.
  6. Bake at 375°F. 30 to 35 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent.
  7. Prepare 2/3 recipe Vanilla Glaze; drizzle about 1 cup over each cake while hot.
  8. Cut 6 by 9.
    EACH PORTION: 1 Piece.

 

7. Small Coffee Cake (18 Cakes) (5 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough except divide dough into 6-2 lb 2 ounces pieces.
  2. Roll each piece of dough into a rectangular sheet about 9 inches wide, 36 inches long, and 1/4 inch thick.
  3. Melt 12 ounces (1-1/2 cups) butter or margarine; brush 1/4 cup on each sheet of dough. Prepare 1 recipe Cinnamon Sugar Filling; use 2 lb (6-1/4 cups) raisins; sprinkle 3/4 cup filling and 1 cup raisins over each sheet of dough.
  4. Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 36 inches by rolling back and forth on work table. (See Figure 7).
  5. Cut rolls into 3-12 inch pieces (See Figure 10), weighing about 10 ounces each.
  6. Place 4 coffee cakes on each lightly greased sheet pan.
  7. Make a deep 9-inch slit down center of each piece, about 1/2 through folds of dough. (See Figure 10). DO NOT CUT COMPLETELY THROUGH ALL LAYERS.
  8. Prepare 1/4 recipe Egg Wash. Brush about 2 teaspoons on each cake.
  9. Proof at 90°F. to 100°F. until double in bulk.
  10. Bake at 375°F. 25 to 30 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  11. Glaze, if desired, with 1 recipe Vanilla Glaze. Drizzle about 2 tablespoons on cakes in each pan.
  12. Cut each cake into 6-2 inch pieces.
    EACH PORTION: 1 Piece.

 


Figure 10.

 

8. Twist Coffee Cakes (18 Cakes) (5 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll each 4 lb 5 ounce piece of dough into a rectangular sheet, about 13 inches wide, 45 inches long and 1/4 inch thick.
  3. Melt 12 ounces (1-1/2 cups) melted butter or margarine. Brush 1/2 cup over dough in each pan. Prepare 1 recipe Cinnamon Sugar Raisin Filling. Sprinkle 1-1/2 cups over each sheet of dough. Sprinkle about 1 cup raisins over center third of dough.
  4. Fold 1/3 dough over center. Sprinkle 1 cup raisins on top of folded dough. Fold remaining 1/3 dough over raisins to form a strip 13 by 15 inches.
  5. Cut each strip into 6-15 inch long, 2 inch wide pieces weighing about 1 lb each. (See Figure 11.)
  6. Slit roll down center to within 1 inch of each end (See Figure 11).
  7. Twist pieces in one direction and then in opposite direction (see Figure 11) stretching to about 19 inches.
  8. Place each piece in a circle on lightly greased sheet pans; seal ends securely by fitting one end into other (See Figure 11). Rings should not touch each other.
  9. Prepare 1/4 recipe Egg Wash. Brush about 2 teaspoons on each cake.
  10. Proof at 90°F. to 100°F. until double in bulk.
  11. Bake at 375°F. 25 to 30 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  12. Glaze, if desired, with 1 recipe Vanilla Glaze. Drizzle about 2/3 cup on each cake. Cut each cake into 6 pieces.
    EACH PORTION: 1 Piece.

 


Figure 11.

 

9. Bear Claws (4 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough, except divide into 6-2 lb 2 ounce pieces.
  2. Roll each piece of dough into a rectangular sheet, about 5 inches wide, 44 inches long and 1/3 inch thick.
  3. Prepare 1 recipe Cherry Filling, Pineapple Filling, or Nut Filling. Spread 1-1/2 cups Cherry or Pineapple or 1-1/4 cups Nut Filling over center of each sheet of dough.
  4. Fold dough over once, lengthwise; seal along edge by pressing firmly.
  5. Cut dough into 17 2-1/2 inch pieces. Make 3 cuts, 3/4 inch in depth, on sealed side of each piece to form a claw (See Figure 12).
  6. Place on lightly greased sheet pans in rows 3 by 8. Spread claws slightly. Claws should not touch each other.
  7. Prepare 1/4 recipe Egg Wash. Brush 3 tablespoons on claws in each pan.
  8. Proof at 90°F. to 100°F. until double in bulk.
  9. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  10. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 2/3 cup over rolls in each pan.
    EACH PORTION: 1 Roll.

 


Figure 12.

 

10. Snails (3 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll each 4 lb 5 ounce piece of dough into a rectangular sheet about 18 inches wide, 36 inches long, and 1/4 inch thick.
  3. Melt 12 ounces (1-1/2 cups) butter or margarine. Brush 1/2 cup on each sheet of dough. Prepare 1 recipe Cinnamon Sugar Filling; sprinkle 1-1/2 cups over each sheet of dough.
  4. Fold each sheet of dough in thirds lengthwise to make a strip, about 6 inches wide, 35 inches long, and 3/4 inch thick.
  5. Cut strips crosswise into 34 pieces about 1 inch wide (See Figure 13).
  6. Twist pieces in one direction and then in opposite direction. Form snails by holding one end on greased pan and winding other end around and around loosely keeping roll flat (See Figure 13).
  7. Place on lightly greased sheet pans in rows 4 by 8.
  8. Prepare 1/4 recipe Egg Wash; brush about 1/4 cup on snails in each pan; let rise slightly.
  9. Make slight depression with back of spoon in center of each snail. Use 2 cups jelly or jam; place about 1 teaspoon in each depression.
  10. Proof at 90°F. to 100°F. until double in bulk.
  11. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  12. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 3/4 cup on rolls in each pan.
    EACH PORTION: 1 Roll.

 


Figure 13.

 

11. Bowknots, Chain Twists, Figure Eights, and “S”Shapes (3 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll each 4 lb 5 ounce piece of dough into a rectangular sheet about 18 inches wide, 36 inches long, and 1/4 inch thick.
  3. Fold each sheet of dough in thirds lengthwise to make a strip about 6 inches wide, 35 inches long, and 3/4 inch thick.
  4. Cut strips crosswise into 34 pieces about 1 inch wide (See Figure 13).
  5. Twist pieces in one direction and then in opposite direction stretching to about 11 inches (See Figure 13).
  6. Form into various shapes (See Figure 14). Place on lightly greased sheet pans in rows 4 by 8.
  7. Prepare 1/4 recipe Egg Wash; brush about 1/4 cup on rolls in each pan.
  8. Proof at 90°F. to 100°F. until double in bulk.
  9. Bake at 375°F. oven 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  10. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 3/4 cup on rolls in each pan.
    EACH PORTION: 1 Roll.

 


Figure 14.

 

12. Cinnamon Twists
  1. Follow Steps 1 through 6 of Recipe Sweet Dough.
  2. Roll each 4 lb 5 ounce piece of dough into a rectangular sheet about 18 inches wide, 36 inches long, and 1/4 inch thick.
  3. Melt 12 ounces (1-1/2 cups) butter or margarine. Brush 1/2 cup on each sheet of dough. Prepare 1 recipe Cinnamon Sugar Filling; sprinkle 1-1/2 cups over each sheet of dough.
  4. Fold each sheet of dough in thirds lengthwise to make a strip about 6 inches wide, 35 inches long, and 3/4 inch thick.
  5. Cut strips crosswise into 34 pieces about 1 inch wide (See Figure 15).
  6. Twist pieces in one direction and then in opposite direction (See Figure 15).
  7. Place on lightly greased sheet pans in rows 4 by 8.
  8. Prepare 1/4 recipe Egg Wash; brush 1/4 cup on rolls in each pan.
  9. Proof at 90°F. to 100°F. until double in bulk.
  10. Bake at 375°F. 20 to 25 minutes or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  11. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 3/4 cup on rolls in each pan.
    EACH PORTION: 1 Roll.

 


Figure 15.

 

13. Butterhorns (3 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough except divide into 9-1 lb 7 ounce pieces.
  2. Roll each piece of dough into a rectangular sheet about 9 inches wide, 24 inches long, and about 1/4 inch thick (See Figure 16).
  3. Melt 12 ounces (1-1/2 cups) butter or margarine. Brush about 3 tablespoons on each sheet of dough.
  4. Cut each strip into 12 wedges about 4 inches wide at widest end (See Figure 16).
  5. Roll up each wedge from wide edge to point (See Figure 16).
  6. Place on lightly greased sheet pans in rows 4 by 8 with point end under roll; press firmly in place.
  7. Proof at 90°F. to 100°F. until double in bulk.
  8. Bake at 375°F. 20 to 25 minutes or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  9. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush about 3/4 cup on rolls in each pan.
    EACH PORTION: 1 Roll.

 


Figure 16.

 

14. Crescents (3 Pans)
  1. Follow Steps 1 through 6 of Recipe Sweet Dough except divide in 9-1 lb 7 ounce pieces.
  2. Roll each piece of dough into a rectangular sheet about 9 inches wide, 24 inches long, and 1/4 inch thick (See Figure 16).
  3. Melt 12 ounces (1-1/2 cups) butter or margarine. Brush about 3 tablespoons on each sheet of dough.
  4. Cut each strip into 12 wedges about 4 inches wide at widest end (See Figure 16).
  5. Roll up each wedge from wide edge to point. Shape each roll into a curve.
  6. Place on lightly greased sheet pans in rows 4 by 8 with point end under roll; press firmly in place.
  7. Proof at 90°F. to 100°F. until double in bulk.
  8. Bake at 375°F. 20 to 25 minutes or until golden brown or in 325°F. convection oven 15 minutes on high fan, open vent. Cool.
  9. Glaze, if desired, with 1 recipe Vanilla Glaze. Brush 3/4 cup on rolls in each pan.
    EACH PORTION: 1 Roll.

 

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