Home > Roll Recipes > Holiday Bread Dough
This is a rich, golden, tender dough that is easy to make. From this one dough you can make a variety of holiday breads: Stollen, Dinner Rolls, Sticky Buns and Holiday Trees (see details below).
Holiday Bread Dough
Makes 1 stollen, 12 dinner rolls, 12 sticky buns, or 2 holiday trees.
Ingredients:
1 cup water
3 tablespoons butter/oil
1 large egg, room temperature
1 teaspoon salt
1/4 cup sugar
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
Bread Machine Method
Have liquid ingredients at 80 degrees F and all others at room temperature. Place in pan in order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At end of cycle, remove dough and follow shaping and baking instructions.
Mixer Methods
Combine 2 cups flour, yeast, sugar, and salt. Heat water and butter/oil to 120 to 130 degrees F.
Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed. Add egg. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Stand Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg. Beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Food Processor Method
Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process to blend briefly. While motor is running, add water, butter/oil, and egg. Continue processing until dough forms a ball and cleans sides of bowl. Use additional flour if necessary. Place dough in a lightly oiled bowl and turn to grease top. Cover, let rise until dough tests ripe.
Shaping, and Baking
Stollen
Punch down dough to remove air bubbles. Knead in 1/2 cup chopped candied cherries and 1/4 cup each chopped citron, walnuts, and raisins. Pat into a 14- x 8-inch oval. Fold in half lengthwise; curve into a crescent. Press edges to seal. Place on greased cookie sheet. Cover; let rise until indentation remains after touching. Bake in preheated 350 degrees F oven for 25 to 30 minutes; cool. Drizzle with a glaze, garnish with cherries and nuts.
Baker’s Note: To make Eggnog Stollen, a rich, wonderful variation, substitute eggnog for water in above recipe and add 1/4 teaspoon nutmeg.
Rich Dinner Rolls
Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil. Refrigerate 6 to 12 hours. While dough is chilling, punch down several times. Remove dough from refrigerator, punch down and allow to rest 10 minutes before shaping. Divide dough into 12 pieces. Shape each piece into a smooth ball. Place balls into lightly greased cake pan, allowing 1/2-inch space between each ball. Cover; let rise until indentation remains after touching. Bake in preheated 400 degrees F oven 8 to 10 minutes. Serve warm or cold.
Morning Sticky Buns
Filling:
1/4 cup sugar
1/4 brown sugar, packed
1 tablespoon cinnamon
Topping:
2/3 cup butter
2/3 cup brown sugar, packed
6 tablespoons light corn syrup
2/3 cup coarsely chopped pecans
Combine Filling ingredients; set aside. In small saucepan, combine Topping ingredients; heat and stir until well blended. Pour into a 13- x 9- inch pan. Punch down dough to remove air bubbles. On lightly floured surface, roll into a 15- x 12-inch rectangle. Spread with 2 tablespoons softened butter; sprinkle with Filling. Starting with shorter side, roll up tightly. Pinch edges to seal; cut into 12 slices. Place on Topping in pan. Cover with lightly greased waxed paper followed by a tight seal of plastic wrap. Refrigerate overnight. Remove rolls from refrigerator, unwrap, and bring to room temperature. Bake in preheated 375 degrees F oven for 25 to 30 minutes or until golden brown. Cover pan with foil and invert onto cooling rack. Cool 10 minutes before removing from pan.
Quick and Easy Holiday Trees
Punch down dough to remove air bubbles. Divide into 2 parts. On a lightly floured surface, roll or pat each half to a triangle. Place on greased cookie sheet. With scissors, make 2 diagonal cuts in the base of the triangle to form the trunk. Pull dough away from trunk on each side. Make 4 diagonal cuts on each side to form the branches. Cover; let rise in warm place about 15 minutes. Combine 1 egg and 1 tablespoon water; brush coffeecake. Sprinkle pearl sugar on the branches; place a candied cherry half at the end of each branch. Bake in preheated 375 degrees F oven for 15 to 20 minutes until golden brown. Remove from cookie sheet; cool.
Source: © 2008 Copyright Red Star Yeast. All Rights Reserved.
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