---------- Recipe via Meal-Master (tm) v8.03

      Title: No-Knead European Breads(Kolaches And Dinner
 Categories: Breads with, Dinner roll, Sweet rolls
      Yield: 24 servings

      2 pk Active dry yeast
      1 c  Milk; warm, 105-115°F
    1/2 c  Water; warm, 105-115°F
    1/3 c  Sugar
    1/4 c  Butter; melted
      2 ts Salt
      2    Eggs
      5 c  Flour; up to 5-1/2 c

  In a large bowl, combine yeast, milk, water, sugar, butter or
  margarine, salt and eggs. Add 2 cups of the flour and beat with
  electric mixer on Low speed for 3 minutes, scraping the bowl
  constantly. Stir in enough of the remaining flour with a wooden
  spoon to make a soft dough that's not sticky. Cove and let rise in
  a warm place until doubled, for about 1 hour. Punch dough down.
  Turn out onto a lightly floured surface.  Divide dough in half.
  Cover and let erst for 10 minutes. Shape as desired. Bake according
  to directions.

  Parker house rolls:

  Prepare dough as directed. Lightly grease baking sheets. Melt 2 tb
  butter. On a lightly floured surface, roll each half of dough 1/4"
  thick. Cut with a floured 2 1/2" round cutter. Brush each dough
  round with some of the melted butter. Make an off-center crease in
  each round. Fold each round along the crease so the large half is
  on top. Press folded edges firmly. Place rolls, 2-3" apart on
  baking sheets.  Cover and let rise in a warm place until nearly
  doubled, about 30 minutes. Bake in a 375°F oven for 12-15 minutes
  or until golden brown.

  Makes 36 rolls.

  Butterhorn rolls:

  Prepare dough as directed. Lightly grease baking sheets. Melt 2 tb
  butter.  On a lightly floured surface, roll each half of dough into
  a 12" circle. Brush with melted butter. Cut each circle into 12
  wedges. Begin at the wide end of each wedge and roll toward point.
  Place, point side down, 2-3 inches apart on baking sheets. Cover
  and let rise in a warm place until nearly doubled, about 30
  minutes. Bake in a 375°F oven for 12-15 minutes or until golden
  brown.

  Makes 24 rolls.

  Kolaches:

  Prepare dough as directed. Lightly grease baking sheet. On a
  lightly floured surface, shape each half of dough into 12 balls,
  pulling the edges under to make a smooth top. Place the balls 3"
  apart on baking sheets. Fatten each to 2 1/2" in diameter. Cover
  and let rise in a warm place until nearly doubled, about 35
  minutes. Using your thumb or two fingers, make an indentation in
  the center of each dough circle. Spoon 2 ts purchased poppy seed or
  fruitcake and pastry filling into each indentation. Lightly brush 2
  tb melted butter or milk around edges of rolls. Bake ina 375°F oven
  for 12-15 minutes or until rolls are golden brown. Remove to rack.
  Lightly sift about 1 tb powdered sugar over rolls.

  Makes 24 rolls.

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  NOTES: Recipe from Therese Suess of Luxemburg, Wisconsin. The same
  recipe makes all three kinds of rolls.

  MC formatting by bobbi744@sojourn.com Sojourn Systems Ltd.

  From msflaxen@netcom.com
  Tue Aug 06 10:32:41 1996

  Here you go. :)
  Diana

  Recipe by Midwest Living Magazine, June '95

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