Almost Morton Tea Room Rolls Recipes

ALMOST MORTON TEA ROOM ROLLS

Steps:

• Grease a glass bowl and baking pans and set aside.
• Sift flour three times, then measure.
• Set aside.
• Soften yeast in warm water, then set aside.
• Slightly beat the egg, then set aside.
• In a large bowl (not the greased one), combine sugar, shortening and salt.
• Stir in hot milk until sugar and salt are dissolved and shortening is almost melted.
• Let cool to lukewarm and add softened yeast, egg and 2 cups of flour.
• Beat well by hand, gradually adding remaining flour or enough to make a soft dough.
• Place dough on floured surface and knead 1 to 2 minutes.
• Place dough in greased glass bowl and cover.
• Let rise for about 1 1/2 hours, or until doubled in size.
• Punch down.
• Turn out onto lightly floured surface and roll out to desired thickness.
• Cut into circles with a biscuit cutter.
• Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan.
• Brush tops of rolls with melted butter.
• Cover and let rise until doubled, about 30 minutes.
• Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown.
• Remove from oven and brush tops again with butter.
• Makes about 48 rolls.
• Note: Tillamook butter is sold in organic groceries and natural health-food stores.

VIETNAMESE TEA ROLLS

Steps:

• Bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel.
• Have green onions and basil leaves prepared.
• Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
• Remove tea bags.
• Pour tea into a low sided casserole and allow to cool.
• To assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.
• To assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice paper folding in flaps after first turn.
• Add one basil leaf, keep rolling.
• Continue until all the rolls are finished.
• The rolls will keep in the refrigerator for 6 hours, tightly covered.
• To serve cut in half on the diagonal and serve with dipping sauce.
• To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
• Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
• Mix well and serve with wrappers.

CINNAMON TEA ROLLS

Steps:

• Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices. , Place rolls, pinched side down, in ungreased muffin cups. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.

DANISH COFFEE/TEA ROLLS (BOLLER)

Steps:

• Stir the yeast into the lukewarm milk, make sure the yeast is fully disolved.
• Add egg and salt and stir well.
• Add flour a bit at a time; knead for a good 5 minutes until the dough is smooth and elastic, you may not need all the flour so 'go easy' on the flour towards the end.
• Let rise in bowl for 45 min or until double size.
• Prepare one baking sheet with parchment paper or spray with non-stick cooking spray.
• Turn oven on to 350 F.
• punch dough down again and form into 15 round balls, size is similar to a golf ball - they will double in size.
• Let the rolls rise again for 20-30 min.
• Lightly beat last egg and brush rolls - this makes them nice and shiny.
• Place an ovenproof bowl filled with water in the bottom of your oven.
• Bake the rolls for 20-25 min until golden and firm to the touch.