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sister Schubert's secret bread recipes

2house67's picture

Hi,

I recently purchased Sister Schubert's Secret Bread Recipes book.  I would like to hear from anyone that has this book and tried her recipes.

Her method of making rolls is so different than what I have usually made.  Practically all the recipes do not require kneading and the dough seems to be sticky instead of smooth.   Does anyone have experience with her recipes?

Josie

Josie
Adele's picture

I want to say Chiqui has made (post #69886, reply #1 of 9)

I want to say Chiqui has made her rolls, but I'm not 100% sure.  (So I'm not help-LOL)

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

Roll recipes don't ever (post #69886, reply #2 of 9)

Roll recipes don't ever require kneading, in my experience. And sticky dough makes for a very light tender product--particularly for rolls and coffee cake (Moravian).  Sister Schubert's frozen rolls are delicious. Chiqui has used her recipes.

Do you knead dinner rolls?

Gretchen
MEANCHEF's picture

Roll recipes don't ever (post #69886, reply #3 of 9)

Roll recipes don't ever require kneading, in my experience.

 

Say What???????????

2house67's picture

Dinner Rolls - Sister Schubert's recipe (post #69886, reply #4 of 9)

Hi,

 

I have been making dinner rolls for years and every recipe I have ever made requires the dough to be kneaded.  So now I started looking at other recipes and see that some do not require kneading.  I am very happy to say that it is never too late to learn. 

Thanks.  josie

Josie
Gretchen's picture

if you knead rolls, they will (post #69886, reply #5 of 9)

if you knead rolls, they will be heavy.  Maybe yours are more like bread. don't knead "dinner type' rolls.

Gretchen
MEANCHEF's picture

HUH (post #69886, reply #6 of 9)

say what what again??????????????

Jean's picture

Here's her recipe for (post #69886, reply #7 of 9)

Here's her recipe for Parkerhouse rolls. I;ve made them, they are good.

Yield 64 rolls
1 pkg yeast
1 1/2 cups warm water (105-115 degrees)
5 cups sifted flour, divided
1 1/2 tsp salt
1/2 cup shortening, melted
2 large eggs, lightly beaten
1/2 cup butter, melted
1 1/4 cups flour

Combine yeast and warm water in a 2 cup liquid measuring cup, let stand 5 minutes. Combine 4 cups flour, sugar and salt in a large bowl. Stir in yeast mix and shortening. Add eggs and remaining 1 cup flour. Stir vigorously till well blended. (dough will be soft and sticky). Brush or lightly rub with some of melted butter. Cover loosely, let rise in warm place for 1-1/2 hours or till doubled. Grease 4 (8") round cake pans and set aside. Sift 3/4 cups flour in a thick layer and turn dough onto surface. Sift the 1/2 cup flour over dough, roll dough to 1/2" thickness, brush off excess flour. Cut dough with floured 2-inch cutter. Pull each round into an oval, approximately 2-1/2-inches long. Dip one side of oval in melted butter, fold oval in half with butter side facing out. (I use a brush for this cause dipping makes them greasy..too much butter)

For each pan, place the folds of 10 rolls against side of pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and one in the center for total of 16 rolls/per pan. Cover loosely and let rise in warm place for 1 hour or till doubled.

Preheat oven to 400, bake uncovered for 12-15 minutes or till lightly browned.

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2house67's picture

Parkerhouse rolls (post #69886, reply #8 of 9)

 Thanks Jean,

 

Josie
Ozark's picture

http://annies-eats.com/2010/0 (post #69886, reply #9 of 9)

http://annies-eats.com/2010/05/13/herbed...

 

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