I'm trying to get motivated to do something productive today. Last month I went cidering and was able to put up about 13 qts. of cider, but I still have apples galore. I dehydrated for 3 weekends in a row, and I still have apples coming out my ears. I even made apple pie filling, which I canned. I put one overly full box in the bottom of our garage fridge, and I have another box. So, this morning, I grabbed that box and cut them up. Wait... there's still more apples in the box! My 16 qt. pot is full with cut up apples, which I plan to turn into applesauce. They are simmering until soft, and then into my food mill on my Kitchenaid to separate skin and seeds. Then back into the pot will be applesauce ready to can up. But it is like that box is a bottomless pit. And, there are more in the fridge!
That is my plan. But I am having a difficult time getting moving. Now that I have started the process, there is nothing left to do but complete my endeavor. DH is back to work after 5 days off, DD17 is working, and DD18 is off to see her first Seahawks game. I went to mass last night, so won't be socializing after church. So, maybe I am lonely more so than not motivated. But I need to use these apples or find a better storage solution. My theory is that if we don't make use of what God has blessed us with, we may not be blessed with abundance in the future. And you never know, next year we might not get any apples! So, I'm applesaucing today.
Just got back from milling and filling jars. I know, you have no idea if I sit down and write all at once, or take breaks to process my apples. That's the convenience of blogging, I guess. Anyway, I just got the applesauce in the canner, 6 qts. worth. 3 qt. jars, and 4- 1 1/2 pt. jars. I LOVE the 1 1/2 pint size which they don't make anymore. I have a case that was my late mother's, and I was lucky enough to score a handful this summer at garage sales. They are tall and have the wide mouth, which is my preference.
Okay, so let's get motivated. I have leftover mashed potatoes from Thanksgiving dinner. My favorite thing to do with leftover mashed potatoes is to make potato dough. It is so versatile and you will love the quick and easy dinner rolls and luscious cinnamon rolls that you can make. You keep the dough in the fridge for up to 5 days until you're ready to use it. The starch from the potatoes helps feed the yeast, so your dough lasts. You don't need to let it rise again, just punch it down and take what you need to make the rolls or whatever it is you're making. I don't remember where I found the recipe, but somewhere I think I read that it is from an old Betty Crocker cookbook. We make the cloverleaf rolls and the cinnamon rolls were my idea and didn't come with the original recipe. (the filling and frosting are my personal recipes). The cinnamon rolls are a family hit. I often make them the night before. They reheat well covered in the oven. Here is the recipe with variations.
Betty Crocker Potato Refrigerator Dough with Variations
1 package active dry yeast
1 1/2 cups warm water (105 to 115F)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
1 cup lukewarm mashed potatoes*
6 1/2 to 7 cups Gold Medal all-purpose** or unbleached flour
Dissolve yeast in warm water. Mix in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours. Can be stored in refrigerator at 45 degrees or below up to 5 days. Keep covered.
Punch down dough; divide dough into 4 parts for Casserole, Cloverleaf, Crescents, Fan Tans, Four-leaf Clover and Parker House Rolls. Divide dough into 3 parts for Orange Butterhorn Rolls, Apricot Cream Cake, Cinnamon Braid, Rich Nut Roll, Parker House Rolls, Braided Dinner Rolls and Hamburger Buns. Divide in half for loaves.
*Potato Buds mashed potatoes can be used for the mashed potatoes. Prepare as directed on package for 2 servings.
**If using self-rising flour, omit salt.
*** Cloverleaf (easy, and a favorite): Shape bits of 1/4 of dough into 1-inch balls. Place 3 balls in each greased muffin cup. Brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 13 to 15 minutes. Makes 1 dozen rolls.
**** Cinnamon rolls (my idea and a family favorite, my method, filling and frosting): Punch dough down and use 2/3 of the potato dough recipe. Let the dough rest for 35-45 min. after you take it out of the fridge. It is easier to roll out when it is not cold. Roll on a floured surface into a rectangle that is about 21” by 16”, and is ¼ in. thick. Preheat oven to 400 degrees.
Make filling: 1 C packed brown sugar, 2 ½ TB. Cinnamon, mix well. Spread 1/3 C softened butter on rolled out dough, then sprinkle with brown sugar and cinnamon mix.
Working from the long edge, roll firmly jelly roll style down to the bottom edge. Cut into 1-1/2 in. slices and place in greased baking pan. Bake for 10-20 min. until light golden brown.
While rolls are baking, make icing: Beat with an electric mixer ½ C. softened butter, 1 ½ C powdered sugar, ½ C cream cheese, ½ tsp vanilla, 1/8 tsp salt, and 1 TB. Lemon juice.
Spread over rolls that have just come out of the oven, ENJOY!
Four-leaf Clover: Shape 1/4 of dough into 2-inch balls. Place each ball in greased muffin cup. With scissors, snip each ball in half, then into quarters. Brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 13 to 15 minutes. About 1 dozen rolls.
Casserole: Shape bits of 1/4 of dough into 1-inch balls. Place in lightly greased round pan, 9x1 1/2 inches. Brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 13 to 15 minutes. Makes 3 dozen rolls.
Crescents: Roll 1/4 of dough into 12-inch circle. Spread with margarine or butter, softened. Cut into 16 wedges. Roll up, beginning at rounded edge. Place rolls, with points underneath, on greased cookie sheet; curve slightly. Brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 13 to 15 minutes. Makes 16 rolls.
Fan Tans: Roll 1/4 of dough into rectangle, 13x9 inches. Spread with margarine or butter, softened. Cut lengthwise into 6 strips, 1 1/2 inches wide. Stack strips evenly, one on top of the other; cut into 12 pieces, each about 1 inch wide. Place cut side down in greased muffin cups; brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 13 to 15 minutes. Makes 1 dozen rolls.
Parker House Rolls: Roll 1/4 of dough into rectangle, 13x9 inches. Cut into 3-inch circles; brush with margarine or butter, softened. Fold so top half overlaps slightly. Press edges together. Place close together in greased round pan, 9x1 1/2 inches. Brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 13 to 15 minutes. Makes 10 rolls.
Orange Butterhorn Rolls: Divide 1/3 of dough in half; roll each half into 10-inch circle. Spread 2 tablespoons Orange Glaze (below) on outside of circle, leaving 2-inch circle in the center without glaze. Cut into 12 wedges. Roll up, beginning at rounded edge. Place rolls, points underneath, on greased cookie sheet. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 11 to 13 minutes. Spread remaining glaze on hot rolls. Makes 24 rolls.
Orange Glaze: Mix 2 tablespoons margarine or butter, softened, 1 tablespoon grated orange peel, 1 tablespoon orange juice and 1 1/2 cups powdered sugar until smooth and of desired consistency. If necessary, stir in 1 to 2 teaspoons additional orange juice.
Apricot Cream Cake: Roll 1/3 of dough into 15-inch circle; place over greased 9-inch ring mold. Fit dough into ring mold (outer edge of circle will come to rim of mold). Spoon Cream Cheese Filling (below) on dough. Lap edge of circle over filling; seal to inside ring of dough. Cut a cross in dough which covers the center of the mold. Fold each triangle formed back over ring and pinch each point to the dough to seal securely. Let rise until double, about 1 1/2 hours. Heat oven to 350F. Bake 30 minutes. Remove Apricot Cream Cake from pan; place top side up on serving plate. Heat 1/2 cup apricot jam until melted; spoon on ring. Sift 1 tablespoon powdered sugar on top.
Cream Cheese Filling:
Beat 1 package (8 ounces) cream cheese, softened, and 1/4 cup sugar until light and fluffy. Stir in 3 tablespoons flour, 1 egg yolk, 1/2 teaspoon grated lemon peel and 1 tablespoon lemon juice.
Cinnamon Braid: Divide 1/3 of dough into 3 parts; roll each part into strand, 15 inches long. Mix 2 tablespoons sugar and 1 teaspoon cinnamon. Roll each strand in sugar-cinnamon mixture. Place strands close together and braid gently and loosely. Seal ends securely and tuck under. Place in greased loaf pan, 9x5x3 inches. Brush braid with milk; sprinkle remaining sugar-cinnamon mixture on top. Let rise until double, about 1 1/2 hours. Heat oven to 375F. Bake until loaf sounds hollow when tapped, about 30 minutes.
Rich Nut Roll: Roll 1/3 of dough into rectangle, 12x10 inches. Spread Nut Filling (below) to within 1/2 inch of edge. Roll up tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal securely. Stretch roll to make even. Place on greased cookie sheet; seal ends securely. Let rise until double, about 1 1/2 hours. Heat oven to 350F. Beat 1 egg white slightly; brush roll with beaten egg white. Sprinkle 2 tablespoons chopped nuts on top. Bake 40 minutes. While warm, drizzle mixture of 1/4 cup powdered sugar and 1 tablespoon half-and-half on top.
Nut Filling: Beat 1 egg white until stiff. Fold in 1 tablespoon flour, 1/2 cup packed brown sugar and 1/2 cup finely chopped nuts.
Parker House Rolls: Roll 1/3 of dough into rectangle, 15x10 inches. Cut into 3-inch circles; brush with margarine or butter, softened. Fold so top half overlaps slightly. Pinch edges together. Place close together in greased pan, 9x9x2 inches. Brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until brown, 13 to 15 minutes.
Bread Loaves: Increase salt to 2 teaspoons. Roll each half into rectangle, 18x9 inches. Roll up, beginning at 9-inch side. Press each end with side of hand to seal. Fold ends under loaf. Place loaf, seam side down, in greased loaf pan, 9x5x3 inches. Brush loaves with margarine or butter, softened. Let rise until double, about 2 hours. (Dough is ready if indentation remains when touched.) Heat oven to 375F. Place loaves on low rack so tops of pan are in center of oven. Pans should not touch each other or sides of oven. Bake until deep golden brown and loaves sound hollow when tapped, 30 to 35 minutes. Remove from pans. Brush with margarine or butter, softened; cool on wire rack.
Braided Dinner Rolls
1/3 Potato Refrigerator Dough (above)
1 tablespoon water
3/4 teaspoon poppy seed
3/4 teaspoon sesame seed
Divide dough into 18 equal parts. Roll each part into rope, 7 inches long, on lightly floured surface. Place groups of 3 ropes each close together on lightly greased cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten; tuck under securely. Let rise until double, about 45 to 60 minutes. Heat oven to 375F. Beat egg and water slightly; brush over braids. Sprinkle each of 3 braids with 1/4 teaspoon poppy seed and each of remaining 3 braids with 1/4 teaspoon sesame seed. Bake until golden brown, about 15 minutes. Makes 6 rolls.
Divide 1/3 of Potato Refrigerator Dough (above) into 12 equal parts. Shape each part into smooth ball on lightly floured surface with lightly greased fingers; flatten. Place about 1 inch apart on greased cookie sheet. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Brush buns with margarine or butter, softened; sprinkle with sesame seed or poppy seed. Bake until golden brown, 13 to 15 minutes. Makes 1 dozen rolls.
High Altitude Directions (3500 to 6500 feet): For Casserole, Crescents, Parker House Rolls, Bread Loaves, Braided Dinner Rolls and Hamburger Buns, rising time may be slightly shorter.