Crawford Bakery Rolls Recipes

CRAWFISH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
• In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
• Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

CRAWFORD BAKERY ROLLS

Steps:

• Heat the milk and margarine until melted (but not too hot).
• In a large bowl mix eggs, 1 1/4°C sugar and salt. Add milk mixture and 7°C flour and mix with hands.
• Put yeast, warm water and sugar into a bowl and set aside to proof.
• When thick and bubbly mix until smooth and add to the mixture. Add remaining 7°C flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour).
• Grease the top with margarine, turn over and grease again.
• Cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry).
• Punch down the dough and divide into quarters, halves or use all of the dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough.
• Roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise until doubled (about 1 hour).
• Bake in the center of a preheated 350°F oven for about 20 minutes or until golden brown (if you like, a pan of water can be placed on the bottom rack of the oven).
• If using a quarter of the dough at a time (this makes 1 dozen) the remaining quarters may be put into floured Ziploc bags to be refrigerated for 2 days or to freeze for 1 month.
• Thaw the frozen dough over night in the refrigerator before using.
• The dough does not have to be at room
• Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or Danish rolls.temperature to roll out.