Chapter 9
Section 9 of 133 Quicker Ways to Homemade with Bisquick. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Read by Betty B. 133 Quicker Ways to Homemade with Bisquick by Betty Crocker. Yeast Baking
Hurry up, yeast rolls. 1. Dissolve one package active dry yeast in 3 quarter cup warm water, not hot, 105 degrees to 115 degrees. Mix in 2 1 half cups Bisquick. Beat vigorously. 2. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. 3. Shape into 12 pan rolls. Place in greased 8 inch round layer pan.
4. Place pan of rolls on wire rack over a bowl of hot water and cover with towel. Let rise about 1 hour. Heat oven to 400 degrees, moderate hot. Bake 10 to 15 minutes until a rich golden brown. Brush with butter after baking. Serve hot. Make 16. 1. Water temperature for dissolving yeast is right when it is slightly warmer than lukewarm. 2. Hot water kills the yeast. 2. Cool water retards rising. 2. Rolls are ready to bake when dough is puffy and light and slight indentation remains in dough when pressed gently with finger.
Variations in Shapes Crescent Rolls Roll dough into 12 inch circle. Cut into 16 wedges. Beginning at wide side, roll toward point. Place on greased baking sheet with point underneath. Closed pin rolls Divide dough into 16 to 18 strips. Roll each on board with palms of hands into 12 inch lengths. Wrap strips around greased closed pins so edges barely touch.
Knots Make strips. Twist and tie each strip into a knot. Press ends down on greased baking sheet. More Yeast Baking Pizza Mix four 10 inch pizzas. Follow directions for yeast dough through the kneading. Divide dough into four pieces. Roll each piece paper thin into a circle about 10 inches in diameter.
Place on ungreased baking sheets or in shallow pie pans. No rising. Top with 3 quarter cup chopped onion, 1 clove garlic chopped, 2 cups tomato sauce, 1 cup chopped salami or cooked Italian sausage or 2 cans anchovies chopped, salt and pepper to taste, 2 1 half cups grated mozzarella cheese or 2 6 ounce packages sliced mozzarella cheese. Cut into thin strips. Mix onion, garlic, tomato sauce, salami, salt and pepper and spread on dough. Sprinkle grated cheese over all or lay cheese strips on top. Sprinkle with oregano to desired taste. Heat oven to 425 degrees hot. Bake 15 to 20 minutes until crust is brown and filling hot and bubbly. Serve immediately. Unbaked pizza may stand while others are baking. Individual pizzas. Divide dough into 8 pieces and roll each piece into 5 inch circle. Spread with filling and bake. Easy pizzas. Divide dough in half and roll each part on a baking sheet as thin as desired. Spread with filling.
Italian breadsticks. Follow directions for yeast dough. Divide dough into 16 equal parts. Roll each piece between hands into pencil like strips, 8 inches long. Melt 1 quarter cup butter. Spread part of butter in bottom of 13 by 9 1 half by 2 inch oblong pan. Put strips of dough in pan. Brush tops with rest of butter. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds or garlic salt. Cover with damp cloth. Let rise in warm place 85 degrees until light, about 1 hour. Heat oven to 425 degrees hot. Bake 15 minutes until light golden brown. Turn oven off. Allow breadsticks to remain in oven 15 more minutes to crisp. Biskwik herb yeast rolls. Follow directions for yeast dough except add 1 quarter teaspoon nutmeg, 1 half teaspoon sage and 1 teaspoon caraway seeds to the bisquick. Mustard buns for hot dogs. Follow directions for yeast dough except add 2 level tablespoons prepared mustard. Divide dough into 8 pieces shaped like a hot dog bun.
Onion buns. Follow directions for yeast dough except add 1 half cup finely chopped onion and use 2 and 2 thirds cups bisquick. Divide dough into 10 portions and shape in oblongs or rounds. Good with wieners and hamburgers. Hawaiian yeast rolls. 3 quarter cup drained crushed pineapple, 1 half cup brown sugar packed, 1 quarter cup soft butter, 1 half cup warm water, not hot, 105 to 115 degrees. 1 package active dry yeast, 1 egg, 1 tablespoon granulated sugar, 2 and 1 half cups bisquick, 2 tablespoons butter, 1 quarter cup brown sugar packed. Mix pineapple, 1 half cup brown sugar and 1 quarter cup butter. Divide among 12 large greased muffin cups. Prepare dough by dissolving yeast in water. Mix in egg, 1 tablespoon sugar and bisquick. Beat vigorously. Turn dough onto surface well dusted with bisquick. Knead until smooth about 20 times. Roll into a rectangle 16 by 9 inches. Spread with rest of ingredients. Roll up tightly beginning at wide side.
Seal well by pinching edge of dough into roll. Slice into 12. Place in prepared muffin cups. Place pan of rolls on wire rack over bowl of hot water and cover with towel. Let rise 1 hour. Heat oven to 400 degrees, moderate hot. Bake 15 minutes, invert pan, serve. Caramel buns, 1 quarter cup soft butter, 1 third cup brown sugar packed, 1 teaspoon light corn syrup, 1 third cup pecans or walnuts, 3 quarter cup warm water, not hot, 105 to 115 degrees. One package active dry yeast, 2 and 1 half cups bisquick, 2 tablespoons soft butter, 1 quarter cup brown sugar packed, 1 teaspoon cinnamon. Melt butter, add brown sugar and corn syrup. Bring syrup mixture to a rolling boil. Spread in 8 inch round layer pan, add pecans. Dissolve yeast in warm water. Mix in bisquick and beat vigorously. Turn dough onto surface well dusted with bisquick. Knead until smooth about 20 times. Roll out into rectangle 16 by 9 inches. Spread with butter, sugar and cinnamon. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 10 slices. Place in pan. Place pan of rolls on wire rack over bowl of hot water and cover with towel.
Let rise 1 hour. Heat oven to 400 degrees, moderate hot. Bake 20 to 25 minutes, invert pan and serve rolls warm. Orange rolls. Follow recipe for Hawaiian yeast rolls. Except substitute 1 half cup orange juice, 1 half cup sugar and 2 tablespoons grated orange rind for the first 2 ingredients. Mix the orange juice, 1 half cup sugar, orange rind and 1 quarter cup butter in saucepan. Cook 2 minutes over low heat. Divide among 12 muffin cups. End of section 9.
