BREADS, ROLLS & MUFFINS
              PAGE 6

Polish Corn Bread

SOURDOUGH STARTER:
2 c  Cold water
6 c  Rye flour
1 ts Active dry yeast

BREAD:
4 c  Warm water (105-110 F)
5 1/2 c  Rye flour
5 1/2 c  All purpose flour
2 tb Salt
4 pk Dry yeast dissolved in 1/4 cup warm water (105-110F)
1/4 c  Ground cornmeal
2 ts Caraway seeds

Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days. Remove the starter from the refrigerator 2 hours before beginning to make the bread. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes.

Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with cornmeal. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm. Makes 2 large loaves.
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Prosciutto Bread

2 1/2 ts Active dry yeast
1 c  Warm (105-110F) water
2    Eggs
2 tb Olive oil
3 1/4 c  Flour
1 1/2 ts Salt
1/2 ts Black pepper
1 c  Fresh Parmesan cheese
2 c  Minced prosciutto
Cornmeal for dusting

Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and pepper, and stir into the yeast mixture. Knead to combine adding more flour, a little at a time, to make a firm dough. Combine the parmesan cheese and the prosciutto and lightly dust with flour. Work the misture into the dough.

Turn the dough out onto a floured board and knead until smooth, 10 minutes. Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours. Punch down the dough and knead for 3 minutes. Divide the dough in half. Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F. Using a razor, make 6 slashes diagonally across the top of each loaf.

Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack. Makes 2 loaves.
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Fruit and Nut Ginger Bread

Servings:  1

12 oz Flour
6 oz Margarine
6 oz Soft brown sugar
6 oz Sultanas (raisins)
2 oz Chopped almonds
4 tb Treacle (molasses)
2 tb Buttermilk
1 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
2    Eggs

Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes.
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Parathas

Yield:  12 To 16 Parathas
Cooking Time: 2 To 3 Minutes Each

8       Cup     Whole Wheat Flour
3       Tsps    Salt
2       Cup     Water, About
1/3     Cup     Butter

Sift the flour and salt and gradually add the water, soothing out any lumps, and making a pliable dough. Knead the dough well. Then cover it with a damp cloth and allow to stand for 1 to 1 1/2 hours. Make small balls out of the dough. Roll them out, thin and even.

Then with the back of a tablespoon, rub each pancake with melted butter. Fold once and rub with more butter. Repeat once, better still twice. Then roll them out again in triangle shapes. Heat the griddle and butter it slightly. Cook parathas on both sides, turning once. When finished, the bread is of a mild honey color and crisp. To make them crisper, substitute some of the water with about 4 Tbls of milk.
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Stuffed Parathas

Yield:  12 To 16 Stuffed Parathas
Cooking Time:  25 Minutes Plus 2 To 3 Minutes For Each Paratha

3       Medium  Potatoes
1/3     Cup     Butter
2       Medium  Onions, Finely Chopped
1/4     Tsp     Ground Ginger
2       Tbls    Parsley And Mint, Mixed
Salt
3       Tbls    Lemon Juice
3       Tbls    Chili Powder
8       Cup     Whole Wheat Flour
1       Tsp     Salt
2       Cups    Water, About

Boil the potatoes until tender, remove the skins and mash. Heat a little of the butter and fry the onions, with the ginger, until transparent. Add the herbs, salt to taste, lemon juice, and chili powder.

Blend in well with the potato and set aside. Make the dough with flour, salt and water as in the recipe for Parathas. Take each ball of dough, flatten and roll it out. Rub it with butter and place 15 grams of the potato mixture on it. Fold it around and roll it out again. Cook on both sides on a heavy, buttered griddle until crisp and evenly golden.
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Puris

Yield:  16 Puris
Cooking Time:  40 Minutes

1       Cup     Unbleached All-Purpose Flour
1       Cup     Whole Wheat Flour
2/3     Cup     Water
1       Tbls    Melted Butter Or Ghee
2       Tsp     Vegetable Oil
Ghee Or Oil For Deep Frying

Place the flours in a bowl, add enough of the water to make a soft pliable dough. Add the melted butter, knead until smooth. Cover the bowl with a damp cloth, leave in a warm place for one hour. Divide into 16 pieces and, using a little oil on the hands, shape into balls.

Grease the rolling pin and board with oil, roll each ball into a thin pancake. Heat the ghee until smoking hot, place a puri in the frying pan. Turn immediately and press with a fish slice (slotted spatula or pancake turner) until the puri puffs up. Cook until golden. Drain on absorbent paper, serve as soon as possible.
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MENNONITE WHITE BREAD

Yield: 2 loaves

1 pk Yeast, dry
1/2 c  ;Water, warm
1/3 c  Sugar
2 ts Salt
2 c  ;Water, warm
2 1/2 T  Shortening; melted
6 c  Flour; more as needed to 7 c

Dissolve yeast in the 1/2 cup water. In a large bowl, combine the sugar, salt, water and shortening.  Add the yeast mixture.  Gradually add flour to form a soft dough.  Turn dough out onto a floured board and knead until smooth.  Place dough in a greased bowl; turn to grease the top.  Cover with a clean tea towel and let rise until doubled, about two hours.

Punch dough down; then divide in half and form loaves.  Place in previously greased bread pans.  Prick the tops with a fork.  Let rise until higher than the pans (about two hours).

Bake in a 375 F. oven for 25 to 30 minutes.  Cool for 10 minutes. Butter the tops of the loaves.  Place pans on their sides until bread loosens. Remove loaves and cool completely on racks.
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MENNONITE WHOLE WHEAT BREAD

Yield: 4 loaves

2 pk Yeast, dry
4 c  ;Water, warm
1/2 c  Butter; softened
1/4 c  Molasses
1/2 c  Honey
2 ts Salt
6 c  Flour, whole wheat
4 c  Flour, white

Dissolve yeast in the warm water.  Combine butter, molasses, honey, and salt.  Mix well.  Add yeast mixture.  Gradually add flour.  Turn onto a floured board and knead until smooth (this will take a fair amount of shoulder; the dough is fairly heavy).  Place in a large greased bowl, then turn to grease the top.  Cover with a clean tea towel, and let rise until doubled, about two hours.

Punch dough down, and let it rest a few minutes.  Divide into quarters, and shape into loaves.  Place in greased bread pans, and let rise about one hour.  Bake at 375 F. for 35 to 40 minutes.
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New Orleans King's Cake

2 envelopes dry active yeast
2/3 cup warm water (110 to 120)
1 tsp. sugar
1/2 stick butter
1/2 cup sugar
1-1/2 tsp. salt
rind of one lemon, grated
2 eggs at room temperature
5 to 6 cups unbleached flour
1/4 cup milk
Decorator sugars in green, purple and gold
glazed cherries, (optional)
1 unshelled pecan

In a large warm bowl dissolve yeast in warm water with 1 tsp. sugar. In a saucepan melt butter, add sugar, milk, salt and grated lemon rind. Stir to dissolve sugar. Heat to 110 to 120. When warm enough, add to bowl with yeast.
Add the lightly beaten eggs to the yeast-milk mixture. STir lightly. Beat in 2 cups flour with wire whisk or electric mixer until dough is smooth and not lumpy, about 2 minutes. Gradually stir in 3 more cups flour until dour is stiff. Turn onto floured board. Using remaining flour, knead until dough is smooth and elastic. About 8 to 12 minutes. Place dough in well greased bowl, turn to grease all sides of dough. Cover with damp cloth. Place dough in a warm (80 - 90) draft free place.

Let rise until double in bulk. About 1 hour. Punch dough down.  Turn onto lightly floured board. Let rest 10 minutes. Shape dough into a long, 36 inch, thin, rope. On a well greased cookie sheet shape rope into a large oval, pinch ends together to seal. Lift a small section of the dough and push the pecan into the dough. Pinch dough over pecan. Cover dough with a damp cloth, let rise in a warm, draft free place for about 1 hour, or double in bulk. Very carefully brush risen dough with milk, sprinkle decorator sugars on in bands of alternating colors. If using cherries press these into the top of the dough. Bake in a 325 - 350 F oven for 30-40 minutes. Tap cake lightly with fingertip. When cake is done it will sound hollow. Be very careful not to burn the bottom.

Carefully remove from cookie sheet, cool on wire racks. The King's Cake may be served cool or warm.
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Pizza Rustica

Crust:
3-1/4 cups bisquick
1 cup water

Mix the Bisquick and water and form into a ball.  Use about 3/4 of the dough to line a round 10-inch baking dish, covering the bottom, sides and upper rim of the dish.  Check for holes in the pasty and "patch" them with a little dough.  Roll out the remaining dough into a 10-inch
circle, set aside.

Filling:
1 pound ricotta
8 ounces mozzarella, cubed
4 large eggs, beaten
1/4 pound soppressata sausage (?)
1/4 pound chopped pepperoni

Put the ricotta through a ricer into a large mixing bowl.  Add the remaining ingredients and blend well.  Pour into the pastry-lined baking dish and top with the reserved pastry round.  Crimp the edges to seal and prick the top with a fork to let steam escape during cooking.

Bake in a preheated 325 F. oven for 1 hour, until golden brown on top. For easier slicing, allow to cool before serving.
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Simply Super Sourdough

Servings:  1

2 c  Rice flour
1/2 c  Potato starch flour
1/2 c  Tapioca flour
1 ts Salt
2 1/2 ts Xanthan gum
1 1/2 ts Egg replacer (optional)
7/8 c  Quite warm water
1 ts Vinegar OR
1 1/2 ts dough enhancer
1/4 c  Sourdough starter
3/4 c  Cottage cheese
4 tb Butter or margarine melted
3    Eggs, beaten slightly
3 tb Sugar
1 tb Dry yeast granules

This recipe requires a heavy-duty bread machine, large enough for 3 cups of flour.  For the lactose intolerant change cottage cheese to nondairy sour cream.  Reduce water to 3/4 cup. Mix together flours, salt, xanthan gum, and Egg Replacer (if used). Mix together the water, vinegar, sourdough starter, cottage cheese, butter and eggs. Measure sugar and yeast. Place the ingredients in the baking pan of the bread maker in the order suggested by your manual.  Bake on regular bread setting on medium heat.
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Jalapeno-bacon Corn Bread

4 Slices Bacon
1/4 Cup Minced Green Onions with Tops
2 Jalapeno Peppers, Stemmed, Seeded and Minced
1 Cup Yellow Cornmeal
1 Cup All Purpose Flour
2-1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Egg
3/4 Cup Plain Yogurt
3/4 Cup Milk
1/4 Cup Butter or Marg - Melted
1/2 Cup Shredded Cheddar Cheese

Preheat oven to 400~. Cook bacon in skillet until crisp, drain on paper towels. Pour 2 Tbsp of the bacon drippings into a 9-inch cast iron skillet or 9-inch square baking pan. Crumble bacon into a small bowl; add green onions and peppers. Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl.

Beat egg slightly in a medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter. Pour liquid mixture into dry ingredients; stir just until moistened. Stir in bacon mixture. Pour into skillet; sprinkle with cheese. Bake 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cut into wedges or squares and serve hot!
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Buckwheat Bread

1 large potato
2 cups water
1 cup brown rice flour
1/2 cup oat flour
1 cup rye flour (plus 1/4 cup to knead with)
1 cup buckwheat flour
3/4 tsp. salt
2 Tbsp. dry yeast
2 Tbsp. oil
2-4 Tbsp. molasses

Cook potato in 2 cups water until tender. Combine and sift brown rice, rye and buckwheat flours and salt. While potato is hot, push it through ordinary strainer, or ricer. Save potato water and add more lukewarm water if remaining liquid is less than 1-1/2 cup. Measure 1 cup riced potatoes into a bowl.

Sprinkle 2 Tbsp. dry yeast over surface of 1-1/2 cups lukewarm potato water and leave to soak for a few minutes. Add oil and molasses to riced potatoes and mix well. Combine dissolved yeast mixture and potato mixture. Add dry ingredients and mix well.

Sift some rye flour onto board, and turn out dough onto it. Knead briefly, adding flour until the dough is stiff enough to handle. Form dough into a ball. Place in oiled bowl, turn dough over so it is oiled on top, and cover bowl with a damp towel. Put it in a warm place to rise for about 1/2 hour. When dough has doubled itself, place it in an oiled bread pan, 9 x 5 x 3 inch, cover it again and put in a warm place to rise to top of pan. Meanwhile preheat oven to 350 F.
Bake in preheated oven for 45-50 minutes. Test bread with toothpick to be sure it is done. Loosen sides with knife, turn out onto rack and cool completely before cutting. Store in refrigerator. Yield: One loaf.
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BUTTERMILK BREAD (BREAD MACHINE)

11/2-poundloaf

1 1/8 cups buttermilk (or 4 tablespoons buttermilk
powder and 1 1/8 cups water) (for Welbilt/Dak machines add
2 tablespoons more buttermilk)
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon butter or margarine
3 tablespoons honey
1/4 teaspoon baking soda**
1 1/2 teaspoons RED STAR active dry yeast for all machines
except 1 1/2-pound Panasonic/ National machines
(use 3 teaspoons RED STAR active dry yeast) and
1 1/2-pound Welbilt/Dak machines (use 2 teaspoons RED STAR active dry yeast)

1-poundloaf

7/8 cup buttermilk (or 3 tablespoons buttermilk powder and 7/8 cup water)
(for Welbilt machine add
1 tablespoon more buttermilk)
2 cups bread flour
1 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons honey
1/4 teaspoon baking soda**
1 1/2 teaspoons RED STAR active dry yeast for all machines
**Omit baking soda if you use powdered buttermilk.

Place all ingredients in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
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JALAPENO CHEESE BREAD (BREAD MACHINE)

Wow ... hot stuff!! Serve this coarsely textured, very spicy bread at your next cocktail party and watch it disappear. It's great with a glass of wine or a cold beer, but its perfect partner is a frosty margarita!

1 1/2-poundloaf                                                         1-poundloaf

3/4 cup sour cream                                                1/2 cup sour cream
1/8 cup water (for                                                  1/8 cup water (for
Welbilt/Dak machines add                                    Welbilt machine add 1
2 tablespoons more water)                                    tablespoon more water)
1 egg                                                                     1 egg
3 cups all-purpose or                                            2 cups all-purpose or
unbleached flour                                                   unbleached flour
1 1/2 teaspoons salt                                              1 teaspoon salt
2 tablespoons sugar                                              1 1/2 tablespoons sugar
1/4 teaspoon baking soda                                     1/4 teaspoon baking soda
1 cup (4 ounces) grated                                        3/4 cup (3 ounces) grated
sharp Cheddar cheese                                          sharp Cheddar cheese
3 tablespoons seeded and                                     2 tablespoons seeded and
chopped fresh jalape¤o                                        chopped fresh jalape¤o
pepper (about 4 peppers)                                     pepper (about 3 peppers)
or canned diced jalape¤o                                     or canned diced jalape¤o
peppers                                                                peppers
1 1/2 teaspoons RED STAR active                       1 1/2 teaspoons RED STAR
dry yeast for all machines                                    active dry yeast for all
except 1 1/2-pound Panasonic/                             machines
National machines (use 3
teaspoons RED STAR active
dry yeast) and 1 1/2-pound
Welbilt/Dak machines (use
2 teaspoons RED STAR active
dry yeast)

Place all ingredients in bread pan, select a light crust setting, and press "start".
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
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Peanut Butter Chocolate Chip Bread, abm

Yield: 1 lb loaf

1 c  Chocolate chips
3 tb Brown sugar
1 1/2 ts Active dry yeast
1 ts Salt
2 c  Bread flour
1/3 c  Peanut butter
2 tb Wheat germ
3/4 c  Water, PLUS 2 tb
2 tb Powdered milk

Freeze the chocolate chips.

Add all ingredients except the chocolate chips in the order suggested by your abm manual and process on the basic bread cycle according to the manufacturer's directions.

At the beeper (or a few minutes before the end of the kneading cycle), add half of the chocolate chips.
When the bread cycle ends, remove the bread from the machine and let cool for 1/2 hour. Melt the remaining half of the chocolate chips in a double boiler over barely simmering water or in a microwave oven. Pour the melted chocolate over the bread and let it dribble down the sides.
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Beer bread recipe

3 & 1/4 Cups SR flour
2 Teaspoons salt
2 Teaspoons Sugar
1 can 375mL (13 fluid oz) low alchol beer 1.5%-2.5%

Mix Dry ingredients. Stir in beer do not mix stir lightly with a knife. Form two free form loaves
Bake for 45min at 205C Hot
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Sourdough Italian Bread

1-1/4 cups starter
1 tsp. salt
1 cup lukewarm water
1-1/2 cups flour
2 cakes or packages yeast
1-1/3 cups lukewarm water
1/2 cup plus 1 tsp. grated Romano or Parmesan cheese
1/2 tsp. salt
1/2 tsp. black pepper (preferably coarsely ground)
4 to 5 cups flour
1 tsp. sesame seed

Early in the morning, combine the starter, 1 tsp. salt, 1 cup lukewarm water, and 1-1/2 cups flour.  Beat to blend thoroughly.  Cover with a clean towel and set aside for approximately 5 hours.  If the sponge has to set for a little longer or shorter period of time, it won't be hurt.

When ready to finish the dough, stir the sponge down.  Dissolve the yeast in the lukewarm water and add to the sponge.  Now stir in the next 4 ingredients in the order given, adding 4 cups of flour first, and then using the other cup of flour if needed.  Turn the dough out onto a lightly floured breadboard and knead thoroughly, about 7 to 10 minutes.  Then return the dough to a buttered bowl, cover with a clean towel, and set aside to rise until doubled, about 1 hour.  When doubled, punch the dough down and set aside, covered for another 1/2 hour.

Now turn the dough out onto a lightly floured board again, and divide into 6 pieces of dough.  Roll and stretch each piece of dough into a long rope. Braid 3 of the ropes together for each loaf.  Tuck the ends under and lift each braid into a buttered glass loaf pan.  Cover and set aside to rise until doubled again, about 1 hour.  Brush loaves with melted butter and sprinkle each loaf with a mixture of 1 tsp. each sesame seed and grated Romano or Parmesan cheese.  Bake loaves in 375 F. oven until  done, about 40 - 45 minutes.

**My Note.  I didn't add the cheese or braid the dough.  I made 3 regular loaves, let them do the last rise on a peel and baked on a pre-heated pizza stone.  I had a tray of water on the floor of the oven and I sprinkled water around the pans two or three times during baking.
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CHAPATTI (Sweet Whole-Wheat Chapatti)

The sweet chapatti is unique to the Bene Israel community. The addition of sugar adds an attractive dimension to this national bread. Brown sugar is know as jaggery in India; it darker and more flavorful than ours. Nevertheless, we can use our regular dark brown sugar to sweet the dough.

3  cups                fine whole-wheat flour (atta)
2  Tbsps              corn oil, hot
1/4  cup               brown sugar, dissolved IN
1  cup (about)      water
oil, for deep-frying

In a bowl or processor, put the flour. Add the hot oil and mix well. Add the sugar/water into the flour, stirring continuously. Knead until smooth. Cover the dough with cloth towel, or out it in a plastic bag, and let it rest for 2 hours. Break off a walnut-size piece of the dough. Roll it into a ball. Lightly oil this ball (do not use flour) and roll it out into a pancake 5-inches in diameter. Repeat. In a skillet or wok, heat the oil over moderate heat. Put a pancake into the hot oil and baste it rapidly. The chapatti will puff into a ball. Turn it over and fry the other side for a minute. Remove and drain in a metal sieve. Serve hot immediately after frying. Makes 16 to 18 chapatti.
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Homemade Biscuits

1c + 2tbs flour
1/4 tsp baking soda
1 tsp baking powder
pinch of salt
2 tbs crisco(solid)
1/2 c buttermilk

Place 1 tbs crisco in bottom of oven.  Place coals on oven to bring temperature to 500 while making dough.  Combine flour, baking soda, salt and baking soda in bowl.  Cut in crisco until mixture becomes grainy.  Add buttermilk and stir with fork until it forms dough.  Turn out on floured surface and briefly kneed.  Do not over-kneed.  Flatten to 1/2" thick.  Cut out with glass or cup.  Place in oven and turn once to coat on both sides. Bake at 500 for 10 min. or until done.
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Rosettes of Venice

Serving Size  : 12   Preparation Time :0:00

1        teaspoon            active dry yeast
2        tablespoons       warm water
1/4     cup                    lard
1/4     cup                    oil
3        tablespoons       sugar
2        cups                  Biga  (recipe follows0
2 1/4  cups                   flour
1        teaspoon           salt
1 or 2                          egg whites
1/4     teaspoon           active dry yeast
1/4     cup                    warm water
3/4     cup  plus  1 tsp.  water, room temperature
2 1/2  cups                   all purpose flour

Stir yeast into warm water and let stand until creamy, about 10 minutes. Stir in the remaining water and the flour, 1 cup at a time. Mix with wooden spoon for 3-4 min.

Rising:
Remove to a lightly oiled bowl, cover with plastic wrap and let rise at a cool temperature for 5-24 hours. The starter will triple in volume, and still and sticky when ready to use. When needed scoop out desired amount.

By Hand:
Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in lard, oil, sugar and starter and mix until starter is broken up. Add flour and stir until dough comes together. Knead on a floured surface until moist, elastic, and slightly blistered, 8 to 10 minutes.

First rise:
Place dough in lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours..

Shaping and second rise:
Rosette look like flowers and are somewhat complicated to shape. Turn soft springy dough out  onto a floured surface and pat or roll out 3/4 inch thick. Using a cookie cutter, cut out 5-1/2 inch  circles. Mark center of each circle lightly.

You will shape 5 equidistant points of dough around the circle.using your left thumb as an anchor and guide throughout the process, if you are right handed. Place your left thumbprint in the center of the dough from the 9 o'clock position. With your other hand pick up the dough at 12 noon and  roll the edges over (on top of dough) , turning and twisting it to set the point at the center of the dough. (you can cover your thumb if that is easier and then pull it out.)  Be sure to roll the dough with a good turn to create a 3-dimensional roll.

Turn the circle of dough clockwise so that the rolled point is at 12 noon and continue to shape 3  more points, placing your left thumb in the center of the dough from 9 o'clock position and starting  the roll at 12 noon and continue to shape 3 more points,placing your left thumb in the center of the  dough from 9 o'clock position and starting to roll at 12 noon, but ending with the point covering your  thumb in the center of the dough.The last point should be tucked into the last pocket.  Press center firmly with your thumb to seaal the rosette.

If this all sounds complicated don't worry for this dough is very forgiving. Take apart any rosettes you are not pleased with, let dough rest briefly and shape again. Place on lightly oiled baking sheets, cover with a towel, and let rise until doubled. about 1-1/2 to 1-3/4 hours. Baking;heat oven to 400*F.  Brush the rolls with the egg white. Bake until golden, about 20 minutes. Cook on racks.
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Honey Oat Bread

Serving Size  : 1    Preparation Time :0:00

1      cup           warm water
1/4      cup           honey
2      tablespoons   vegetable oil
3      cups          white bread flour
1/2      cup           raw oatmeal -- *
1      teaspoon      salt
2      teaspoons     yeast

Combine ingredients in breadmaker per your manufacturer's instructions. You can replace 2 cups white bread flour with 2 cups whole wheat flour and add one tbsp vital wheat gluten (I haven't done this, but the original recipe suggested this). I use the white bread setting on my machine for the recipe as written. Makes a moist, sweet loaf.

* I use regular oatmeal but quick-cooking would work
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Vienna Rolls #1

Serving Size  : 1    Preparation Time :0:00

2      Cups          scalded milk
1      Pkg.          dry granular yeast
1/2      Cup           lukewarm water
1      Tbsp.         sugar
5      Cups          flour -- (5 to 6)
1                    egg
1/4      Cup           melted butter or margarine
1      Tsp.          salt
2      Tbsp.         sugar
1                    egg white -- slightly beaten with 1 Tbsp. water

Cool scalded milk to lukewarm. Dissolve yeast in lukewarm water; add 1tablespoon sugar. Cover and set aside until foaming and doubled in volume. Add the foaming yeast to the lukewarm milk. Add 3 cups flour, one at a time, beating well for at least 10 minutes, or until the mixture is very light and smooth. Cover and set aside in a warm place until light and puffy. Add the beaten egg, melted butter, salt and 2 tablespoons sugar. Then slowly add just enough flour to make a soft easy-to-handle dough. Turn out onto a lightly floured board. Knead at least 10 minutes, using as little flour as possible on the board. When the dough is satiny smooth and free from stickiness, place in a warm, well-greased bowl. Cover and set aside in a warm place until doubled in bulk. Turn out onto a lightly floured board and shape into small buns. Place on a greased baking sheet, cover and let stand until doubled. Glaze with beaten egg white and sprinkle with sesame or poppy seed or leave plain. Bake in a 375 degrees to 400 degrees oven for 15 minutes or until golden brown.
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