Madea's Family Reunion"
Join Claud as he pays homage to Tyler Perry and teaches Janet and Paul how to make his sweet and savory "Multiple Rolls."
- 2 envelopes bread machine or instant yeast
- 2/3 cup lukewarm (105-115-degree) water
- 2 cups whole milk
- 1/3 cup butter
- 1/2 cup sugar
- 2 teaspoon salt
- 8-9 cups all-purpose flour
- 3 beaten eggs
1. Combine water and a pinch of sugar in a small bowl. Sprinkle yeast over the top and let yeast mixture stand until yeast dissolves and the mixture is slightly foamy, about 10 minutes.
2. Combine the milk, butter, sugar and salt in a small saucepan over low heat. As soon as the butter melts pour the warm mixture into a large mixing bowl. Using a wooden spoon beat 4 cups of the flour into the milk and butter mixture. Beat in the yeast mixture and the eggs and then beat in another 4 cups of the flour.
3. Scrape the dough out onto a clean, floured surface and knead in enough of the remaining flour to form smooth, elastic and still slightly sticky dough. (A good tip is to rub your hands with a little salad oil to keep the dough from sticking to them).
4. Transfer dough to a lightly oiled bowl, cover with plastic wrap and place in a warm spot until doubled in bulk, about an hour. (At this point you could also refrigerate the dough up to 2 days before continuing).
5. Turn dough out onto a lightly floured surface and make either:
A) Seed rolls
Divide into 12 equal pieces; roll each into a ball and place side-by-side in a baking dish. Cover with a cloth and let rise until doubled in size. Brush with melted butter, sprinkle with your favorite seeds (poppy, sesame, pumpkin, etc.) and bake at 375F for 15-20 minutes in the center of the oven until golden and irresistible.
B) Herb Cheese Rolls
Roll out dough into a large thin sheet and sprinkle evenly with a mixture of fresh herbs like dill, parsley, rosemary or chives and some grated or crumbled cheese. Knead a few times to incorporate the cheese and herbs and then divide into 36 pieces, rolling each piece into a ball. Place 3 balls together in a muffin tin. Cover and let rise until doubled and bake as above.
C) Cinnamon Rolls
Roll out dough into a 16" x 18" rectangle and brush with melted butter. Sprinkle brown sugar, raisins and cinnamon over the top and roll up tightly, jellyroll style, to form an 18" long log. Cut into 12 even pieces cover and set in a warm spot to rise for 20 minutes. Brush with melted butter and bake as above. After the cinnamon rolls have cooled, drizzle with orange glaze if desired. (For the glaze, whisk together 1 cup powdered sugar, 1/4 teaspoon vanilla, 2 tablespoons milk and 1 teaspoon finely grated orange zest).
Makes 1 1/2 dozen