Thursday, November 27, 2008

Portuguese Sweet Rolls - A Thanksgiving Tradition

This is my "signature" bread recipe. I found the recipe in the newspaper years ago and I have tweaked it over the years for the bread machine. It has a slightly sweet lemony flavor somewhat like those "Hawaiian Rolls" that you can buy at the store, only better! It is my tradition to make these rolls every Thanksgiving - it just wouldn't be Thanksgiving without them!

As you celebrate this Thanksgiving, may you truly be reminded of God's blessings and mercy. Have a wonderful day filled with food, family, and fun.

Portuguese Sweet Rolls

1/3 cup boiling water
1/8 cup instant mashed potatoes
1/3 cup sugar
1/8 cup dried milk
1/4 cup butter
2 3/4 cups flour
1/2 cup water, minus 1 Tablespoon
1 egg
1/2 teaspoon salt
1/4 teaspoon lemon extract
1/8 teaspoon vanilla extract
1 package quick rise yeast

1. In a saucepan, boil the water. Add the mashed potato flakes, sugar, dried milk, and butter. Wisk together until the butter is melted.
2. Put the flour, egg, salt, lemon and vanilla extract, and water in the bread machine pan. Add the potato mixture on top. Put the yeast in the dispenser and set the bread machine to run on the dough cycle. While the dough is mixing, check it - the dough should be soft, add a little water more water if needed.
3. Remove the dough when risen at the end of the cycle. Put it on a lightly floured surface and punch it down. Let it rest for 5 - 10 minutes while covered lightly with plastic wrap or a towel.
4. Roll the dough out into a rectangle about 10 x 18 inches. Cut the dough into long strips 10 inches long.

Roll the dough into spirals and use a dab of water to seal the tail end of the dough. Place on a lightly greased baking sheet.

5. Cover the rolls with plastic wrap (so it doesn't stick) and then with a towel. Let rise for 1 - 2 hours, or until almost doubled. Bake at 350 degrees for about 15/20 minutes or until golden brown. Remove and cool on a wire rack. Brush tops with melted butter if desired.

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