Avanti Rolls Recipes

Steps:

• Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes. You should see little bubbles appear. This tells you that the yeast is active.
• In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture together till blended.
• Add flour one cup at a time, mixing well after each addition.
• Knead till smooth and elastic.
• Let rise till doubled, about 1 hour and 30 minutes.
• repeat the kneading and rising.
• Punch down.
• Cut dough into 2 pieces.
• Let rise, covered for 10 minutes.
• Shape into 2 oblong loaves, about 14 inches long.
• Place on greased cookie sheets.
• Cover: let rise again, about 50-60 minutes.
• Cut slash down middle of bread or 3 slashes diagonally on top.
• Bake at 350 for 20 to 25 minutes.

Steps:

• 1. Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
• 2. Place dough in a greased bowl, turning once to bring greased side up.
• 3. Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
• 4. After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
• 5. Cut dough into 5 to 6 portions, each about the size of a grapefruit.
• 6. Let rise, covered for 10 minutes.
• 7. Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
• 8. Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
• 9. Preheat oven to 350F.
• 10. Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.

Steps:

• Dissolve yeast in warm water.
• Add all other ingredients and knead. You may need to add a little more flour.
• Place in a greased bowl, turning once to bring greased side up. Cover with a cloth and let rise 1 1/2 to 2 hours.
• Punch dough down. Let rise until double.
• Form dough into rolls and place on greased baking sheet, cover and let rise about 50-60 minutes.
• Bake at 350°F for 13-15 minutes.

Steps:

• Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic.
• Place dough in a greased bowl, turning once to bring greased side up.
• Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
• After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes).
• Cut dough into 5 to 6 portions, each about the size of a grapefruit.
• Let rise, covered for 10 minutes.
• Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
• Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes).
• Preheat oven to 350F.
• Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.