Monday, July 13, 2009

Raspberry Honey-Butter and Sixty-Minute Rolls

This is a recipe that I got from my sister Judy. I think it is the recipe that was used at the Inn at Temple Square in Salt Lake City. It's another really easy recipe.

1 lb. softened butter
8 oz. honey
8 oz. raspberry preserves
1 tsp. vanilla

Directions:Whip softened butter until very light and fluffy. Use a whipping paddle if possible. Whip in honey, then preserves and vanilla. Keep refrigerated.

This roll recipe I found a few years ago, probably online. I don't remember exactly where. This recipe is so nice because it really does only take 60 minutes, and they turn out really good. If you don't want to have them as rolls you can flatten out the dough and fry to make scones. Mmmm.

3 1/2 to 4 1/2 c. flour
3 tbsp. sugar
1 tsp. salt
2 pkgs. yeast
1 c. milk
1/2 c. water
1/2 stick butter

Directions:In a large bowl, mix 1 1/2 cups flour, sugar, salt and yeast. In a saucepan, combine milk, water and butter. Heat to very warm (120 to 130 degrees). Gradually add to dry ingredients and mix well. Stir in enough additional flour to make a soft dough. Turn out onto floured board and knead, about 5 minutes. Place in warm place to rise 15 minutes. Make rolls, put in greased pan. Let rise 15 minutes. Bake at 425 degrees, about 12 to 15 minutes.

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