Delicious coffee cakes & sweet rolls. from Robin Hood Flour

Delicious coffee cakes & sweet rolls from Robin Hood Flour

Robin Hood New neighbors to welcome? Coffee party coming up? Breakfast on a special day? The occasion calls for something sweet...temptingly warm and fragrant Cinnamon Breakfast Braid perhaps, or luscious Apricot Crown Coffee Cake. Bake a Date Ring Around or fill a basket with fresh-from-the-oven Pecan Sticky Roll-Ups...and then put on a pot of coffee! Just choosing a sweet bread from our Robin Hood favorites may be more difficult than making it! Mixing is easy with the electric mixer, and the Cool Rise method of refrigerating the dough for two to twenty four hours makes it even more convenient. CoolRise doughs can rise at room temperature after shaping, too. Rising takes about 30-45 minutes. Select a special occasion and a sweet bread to go with it... happy baking. Coffee Cakes '{tolls Basic Sweet Dough Whole Wheat or Graham Variation 4 Almond Twist Loaves 9 Aloha Coffee Cake 12 Apricot Crown Coffee Cake 10 Cheddar Snack Loaves 7 Cinnamon Breakfast Braid 5 Criss-Cross Coffee Cake 13 Crunchy Apple Coffee Cake 13 Date Ring Around 6 Glazed Raisin Bubble Loaf 10 Lemon Fruit Bread 11 Moravian Sugar Coffee Cake 9 Petite Orange Twists 6 Prune Bundt Coffee Cake 8 Seven Hearts Breakfast Ring 12 Cheddar Cloverleaf Rolls 23 Chelsea Currant Buns 18 Crispy Cinnamon Spirals 21 English Bath Buns 20 Lemon Brioche 23 Lemon Glazed Raised Doughnuts.. 17 No-Knead Puff Batter 19 Parker House Rolls 14 Peanut Butter and Honey Rolls.... 19 Pecan Sticky Roll-Ups 15 Pink 'N Pretty Twirls 15 Poppy Seed Crescents 22 Prune Fold-Overs 20 Raisin Orange Rolls 16 Wheat Germ Pan Rolls 16

Tips for perfect toffee Çakes and {tolls Adding Flour Add enough flour at mixing or kneading time to prevent the dough from sticking to hands and board but keep dough as soft as possible. You may need to add a little bit of flour for hands and on the board. Adding flour after dough has risen may cause dark streaks and a coarse texture. Kneading Kneading makes the dough "come alive" changing from a sticky mass into a satinysmooth ball. Turn dough out onto a lightly floured board or pastry cloth. Flatten dough with palms of hands, then pick up and fold over to nearest edge. Push the dough away using a rocking, rolling motion. Turn the dough a quarter of the way around, fold it over onto itself again, turning and pushing until the dough is smooth,springy and elastic. Dough looks smooth and satiny and is not sticky when kneaded enough. Refrigerator Rising A moderately cold temperature (38-41 ) is important for best results. Use a light coating of oil to keep the dough from drying out and cover with plastic wrap. If the refrigerator temperature is too warm, dough will rise too rapidly causing a coarse grain and a yeast flavor. If the temperature is too cold, rising is slowed, resulting in moist, heavy bread. Room Temperature Rising Prepare, shape and cover as recipe directs. If room is cool, place shaped rolls or coffee cakes on shelf of unheated oven with a pan of warm water on lower shelf. Or set shaped dough on wire rack over a bowl of warm water. Doughs rise best at temperatures of 80-85. Let shaped doughs rise until doubled about 30-45 minutes. Baking Preheat oven to the desired temperature before baking. Keep the tops of coffee cakes and rolls from becoming too brown during baking by placing on lower oven shelf. Or cover loosely with aluminum foil the last 5-10 minutes of baking. Cooling Remove rolls and coffee cakes from pans or baking sheets immediately to prevent steam from forming and making bread heavy. Place on wire racks. Freezing When breads are cool, wrap in moisture-proof material such as aluminum foil or plastic wrap. Seal well and label. Do not freeze unbaked CoolRise dough.

BASIC SWEET DOUGH (One-Bowl CoolRise Way) 5/2-6/2 cups ROBIN HOOD / 2 cup softened butter or margarine 1 y 2 cups hot tap water 2 pkgs. active dry yeast 2 eggs %cup sugar Cooking oil 1/2 tsp. salt* SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. ADD hot tap water. ADD eggs and 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. GRADUALLY stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. DIVIDE and shape as desired into coffee cakes or rolls. PLACE on greased baking sheets or in greased pans. If shaping into rolls, use an 8-inch square pan for 1 dozen rolls or a 9-inch layer pan for 15 rolls or a 13x9x2-inch pan for V/ 2 dozen rolls. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. BAKE at 375 ; 15-20 minutes for rolls and 20-30 minutes for coffee cakes. Use a lower oven rack for best results. REMOVE from pan immediately. Brush crust with butter if desired. Cool on rack. FROST and decorate as desired. YIELD: 2 large coffee cakes or 2V 2-3 dozen rolls. Basic Sweet Dough Variation WHOLE WHEAT OR GRAHAM Prepare Basic Sweet Dough as recipe directs except substitute 2 cups Robin Hood Stone Ground Whole Wheat or Graham Flour for 2 cups all purpose flour. Stir in whole wheat flour with wooden spoon before adding remaining all purpose flour. Divide dough in half and shape into 15 balls. Place in 2 greased 9-inch layer pans. Refrigerate as recipe directs or let rise at room temperature 30-45 minutes. Bake at 375 for 20-25 minutes. Yield: 2/ 2 dozen rolls. Instant nonfat dry milk may be used in the Basic Sweet Dough recipe for added food value. Add Vr 2 A cup with the 2 cups flour for the first beating step. Follow directions for rising, shaping and baking. For added protein use 1 cup milk, % cup water and % cup softened butter instead of V/ 2 cups hot tap water and V 2 cup butter. Heat milk and water together until warm to the touch. Follow mixing, shaping and baking directions for Basic Sweet Dough.

Çoffee Çakes 5 1 / 2-6/ 2 cups ROBIN HOOD 2 pkgs. active dry yeast y 2 cup sugar 1/ 2 tsp. salt* 1 tsp. cinnamon CINNAMON BREAKFAST BRAID (One-Bowl CoolRise Way) 2 eggs V 2 cup sugar 1 tsp. cinnamon 2 tbsp. softened butter or margarine Cooking oil >2 cup softened butter or margarine 1 egg white, slightly beaten 1V 2 cups hot tap water SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, J4 cup sugar, salt and 1 teaspoon cinnamon in large bowl. Stir well to blend. Add J4 cup butter. ADD hot tap water. ADD eggs and 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. GRADUALLY stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. COMBINE 34 cup sugar and 1 teaspoon cinnamon. DIVIDE dough in half. ROLL each half into a 14x9-inch rectangle on lightly floured board. Spread each half evenly with 1 tablespoon butter. Cut into 3 equal strips, 14 inches long. SPRINKLE 4 teaspoons sugar-cinnamon mixture down center of each strip. Pinch lengthwise edges of each strip together to make a rope. BRAID 3 ropes together for each braid. Seal ends and tuck under. Place on greased baking sheets. BRUSH dough lightly with oil. Cover baking sheets loosely with plastic wrap. RE- FRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. BRUSH each braid with beaten egg white and sprinkle with half the Cinnamon Crunch Topping (below) just before baking. Puncture any surface bubbles carefully. BAKE at 375 for 25-30 minutes until done. Use a lower oven rack for best results. REMOVE from baking sheet immediately. Cool on rack. YIELD: 2 coffee cakes. % cup sugar COMBINE ingredients. Mix well. Cinnamon Crunch Topping 1 tsp. cinnamon

DATE RING AROUND 1 recipe Basic Sweet Dough Hcup water 34 cup cut-up mixed candied fruit 1 pkg. (8 oz.) chopped dates or 1 tbsp. lemon juice pitted dates, snipped PREPARE Basic Sweet Dough as recipe directs. PREPARE date filling while dough rests. COMBINE dates and water in small saucepan. Cook over medium heat about 2 minutes, stirring constantly. Remove from heat. Stir in candied fruit and lemon juice. Cool slightly. DIVIDE dough in half. Roll each half into a 15x9-inch rectangle on lightly floured board. SPREAD with half the filling. ROLL UP tightly beginning with 15-inch side. Cut into 1-inch slices. ARRANGE slices in 2 greased 9x5x3-inch loaf pans. Place slices upright in pan 1 slice at each end, 3 along sides and remaining slices down center. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 350 for 45-50 minutes. REMOVE from pan immediately. Cool on rack. FROST with powdered sugar frosting and decorate with additional candied fruit if desired. YIELD: 2 loaves. PETITE ORANGE TWISTS 1 recipe Basic Sweet Dough 2 tbsp. grated orange rind PREPARE Basic Sweet Dough as recipe directs except add orange rind with eggs. DIVIDE dough into thirds. Roll each third into a 10x6-inch rectangle. Cut lengthwise into 2 equal strips. PINCH lengthwise edges of each strip together to form a rope. TWIST 2 ropes together. Seal ends and tuck under. PLACE in greased Tk x 3 1 / 2 x 2V4-inch loaf pans. Correct pan size is important for best results. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 30-35 minutes. REMOVE from pan immediately. Cool slightly on rack. BRUSH while warm with Frosty Orange Glaze (below). YIELD: 3 loaves. Frosty Orange Glaze 34 cup unsifted powdered sugar 1 tsp. grated orange rind 4tsp. orange juice COMBINE ingredients. Stir until smooth. Keep flour in a clean, airtight container and store in a cool place to maintain maximum freshness. For longterm storage, wrap securely and freeze.

5-6 cups ROBIN HOOD 2 pkgs. active dry yeast %cup sugar 1 1 / 2 tsp. salt* y A cup softened butter or margarine 1V 2 cups hot tap water CHEDDAR SNACK LOAVES (One-Bowl CoolRise Way) 2 eggs 1 cup (4 oz.) grated Cheddar cheese Cooking oil 1 egg 1 tbsp. water Sesame or poppy seed SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. ADD hot tap water. ADD 2 eggs and 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. STIR IN cheese, then remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. DIVIDE dough into 4 pieces. Roll each into a 12x6-inch rectangle on lightly floured board. SLASH 2 inches into dough at 2-inch intervals along one 12-inch side. ROLL UP tightly, jelly-roll fashion, beginning with uncut 12-inch side. SEAL lengthwise edge at slashes. Wrap strips around loaf, stretching if necessary. Seal endsto underside of loaf. PLACE two loaves on each greased baking sheet. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. COMBINE egg and water. Beat slightly. BRUSH loaves with egg mixture just before baking. Sprinkle with sesame or poppy seed if desired. BAKE at 350 for 20-25 minutes until done. Use a lower oven rack for best results. Cover loosely with foil last 5-10 minutes of baking if crust browns too quickly. REMOVE from pan immediately Cool on rack. YIELD: 4 snack loaves.

PRUNE BUNDT COFFEE CAKE (One-Bowl 6-7 cups ROBIN HOOD 2 pkgs. active dry yeast 1 / 2 cup sugar 1/ 2 tsp. salt* >2 cup softened butter or margarine CoolRise Way) 2 tbsp. grated orange rind 1 >3 cups hot tap water 4 eggs 1/ 2 cups finely snipped pitted prunes Cooking oil SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter and orange rind. ADD hot tap water. ADD eggs and V/ 2 cups more flour. Beat at high speed for 1 minute or until thick and elastic. STIR IN prunes with wooden spoon, then gradually stir in just enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. Divide dough in half. DIVIDE each half into 6 equal pieces. Arrange 6 pieces in each of 2 greased 10-inch Bundt or tube pans. Press firmly to fill bottom of pans. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. BAKE at 350 for 40-45 minutes until done. Use a lower oven rack for best results. REMOVE from oven and loosen in pan. Pour V 2 cup hot Prune Glaze (below) over each coffee cake immediately RETURN to oven and bake 2 minutes longer. COOL on rack 2 minutes before removing from pan. INVERT onto serving plate. Serve warm if desired. YIELD: 2 coffee cakes. 1 cup sugar )4cup prune juice Prune Glaze COMBINE ingredients in small saucepan. BRING to boil over medium heat, stirring constantly. Reduce heat and simmer 5 minutes. 2 tbsp. orange juice or orange-flavored liqueur To substitute compressed yeast for active dry yeast, use a %-ounce cake for a %-ounce package of dry yeast Crumble cake yeast and mix with dry ingredients.

5 cups ROBIN HOOD J4 cup firmly packed brown sugar 1 tbsp. cinnamon 2 tsp. salt* 2 cups milk y 2 cup butter or margarine 1 pkg. active dry yeast MORAVIAN SUGAR COFFEE CAKE (The easy 'no-sift' way) % cup warm water (105-115 ) 2 eggs / 2 cup firmly packed brown sugar % cup finely chopped walnuts 1 J4tsp. cinnamon 2 tbsp. melted butter SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, V 2 cup sugar, 1 tablespoon cinnamon and salt in large bowl. Stir well to blend. HEAT milk and butter together until warm to the touch (not scalding). SPRINKLE yeast into warm water. Stir until dissolved. ADD milk mixture and yeast to ingredients in bowl. BEAT with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally ADD eggs and 1 cup more flour. Beat at high speed for 1 minute. GRADUALLY stir in remaining flour with wooden spoon to make a soft dough. Cover with plastic wrap. LET RISE in warm, draft-free place until doubled, about 1 hour. STIR batter down and place in 2 greased 9-inch square pans. COMBINE J4 cup sugar, walnuts and 1 y 2 teaspoons cinnamon. Stir to blend. Add melted butter and mix well. DOT sugar mixture by % teaspoonfuls onto batter. Press in making indentations. Cover with plastic wrap. LET RISE 30-45 minutes until light. BAKE at 350 for 30-35 minutes. COOL on rack. Serve warm if desired. YIELD: 2 coffee cakes. 1 recipe Basic Sweet Dough y 3 cup finely chopped blanched almonds, divided ALMOND TWIST LOAVES 1 egg 2 tsp. water PREPARE Basic Sweet Dough as recipe directs except reduce sugar to 1 / 3 cup and stir in % cup almonds before adding remaining flour. DIVIDE dough in half or thirds. Roll each piece into a 12x8-inch rectangle on lightly floured board. Cut into 2 equal strips. Pinch lengthwise edges of strips together to make ropes. TWIST 2 ropes together for each loaf. Seal ends and tuck under. PLACE in 2 greased 8 1 / 2 x 4 1 / 2 x 2 1 / 2 -/nch loaf pans or 3 greased 7y 2 x3y 2 x 2^A-inch loaf pans. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIG- ERATE as recipe directs. COMBINE egg and water. Beat slightly. BRUSH loaves with egg mixture and sprinkle with remaining almonds just before baking. BAKE at 375 ; 30-40 minutes for the two loaves or 25-30 minutes for three loaves. REMOVE from pan immediately. Cool on rack. YIELD: 2 or 3 loaves.

GLAZED RAISIN BUBBLE LOAF 1 recipe Basic Sweet Dough 1 cup raisins 1 tbsp. grated orange rind PREPARE Basic Sweet Dough as recipe directs except add orange rind with eggs, and stir in raisins with remaining flour. DIVIDE each half into 24 pieces. Shape into balls. ARRANGE in 2 greased 8 1 / 2 x4 1 / 2 x 2V2-inch loaf pans. Correct pan size is important for best results. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 350 for 35-40 minutes. PREPARE Orange Glaze (below) while loaves bake. REMOVE from oven and loosen in pan. Pour half the warm glaze over each loaf. Let stand in pan 10 minutes. Remove from pan. Cool on rack. YIELD: 2 loaves. y 2 cup sugar Orange Glaze % cup orange juice COMBINE sugar and orange juice in small saucepan. BRING to boil over medium heat, stirring constantly. APRICOT CROWN COFFEE CAKE 1 recipe Basic Sweet Dough 1 egg 1 tbsp. water PREPARE Basic Sweet Dough as recipe directs. PREPARE Apricot Filling (below) while dough rests. DIVIDE dough in half. Roll each half into a 15x9-inch rectangle on lightly floured board. CUT each rectangle into fifteen 3-inch squares. PLACE about 2 teaspoons filling in center of each square. PINCH corners of squares together to form a ball, sealing well. ARRANGE 8 balls, seam-side down, in 2 greased 9-inch torte or springform pans with center tube. (Place around outside edge of pan.) PLACE 7 balls on top of first layer. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIG- ERATE as recipe directs. COMBINE egg and water. Brush loaves lightly with egg mixture just before baking. SNIP top layer of balls with scissors to form a cross. BAKE at 375 for 35-40 minutes. REMOVE from pan immediately. Cool on rack. YIELD: 2 coffee cakes. Apricot Filling 1 can (12 oz.) apricot cake, pastry, % cup finely chopped almonds dessert filling % tsp. nutmeg COMBINE ingredients. Mix well. Let eggs come to room temperature before using.

LEMON FRUIT BREAD (One-Bowl Cool Rise Way) 5/2-6]/ 2 cups ROBIN HOOD 2 eggs 2 tsp. grated lemon rind 2 pkgs. active dry yeast y 2 cup coarsely chopped blanched y 2 cup sugar almonds 1 1 / 2 tsp. salt.* y 2 cup cut-up mixed candied fruit y 2 cup softened butter or y 2 cup currants or raisins margarine Cooking oil 1 y 2 cups hot tap water SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. ADD hot tap water. ADD eggs, lemon rind and 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. STIR IN almonds, candied fruit and currants with wooden spoon. Then gradually stir in just enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. Divide dough into thirds. SHAPE into 8-inch rounds or roll dough into a 12x7-inch rectangle. Roll up tightly beginning with 7-inch side. Seal lengthwise edge and ends well. PLACE rounds in greased 8-inch layer pans or small loaves in greased 7J4x3^x2%-inch loaf pans. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours or let rise at room temperature 30-45 minutes. (When ready to bake refrigerated doughs, uncover and let stand 10 minutes at room temperature before baking.) BAKE at 375 ; 25-30 minutes for rounds and 30-35 minutes for loaves. Cover loosely with foil last 5-10 minutes if crust browns too quickly. REMOVE from pan immediately. Cool on rack. DRIZZLE with powdered sugar glaze and decorate with colored cherries and almonds if desired. YIELD: 3 loaves.

SEVEN HEARTS BREAKFAST RING 1 recipe Basic Sweet Dough y A cup sugar % cup softened butter or margarine 1 cup flaked coconut )4tsp. almond extract % cup finely snipped maraschino cherries PREPARE Basic Sweet Dough as recipe directs. PREPARE filling while dough rests. COMBINE filling ingredients (above) in bowl. Mix well. PUNCH dough down at end of 20 minute rest. Divide in half. ROLL each half into a 14x8-inch rectangle. Spread with half the coconut-cherry mixture. ROLL UP tightly beginning with 14-inch side. Seal lengthwise edge. PLACE in a ring, seam-side down, on greased baking sheet. Seal ends together firmly. SNIP dough into fourteen 1-inch sections, cutting from edge of circle to within 1 inch of center. TURN two cut sections on their sides in opposite directions to form a heart. Repeat to make seven hearts. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 20-25 minutes. REMOVE from baking sheet immediately. Cool on rack. OUTLINE hearts with Cherry Icing (below). YIELD: 2 coffee cakes. Cherry Icing 1 cup unsifted powdered sugar 2 tbsp. maraschino cherry juice COMBINE in small bowl. Mix well. 1 can (20 oz.) crushed pineapple, drained (save syrup) 2 tbsp. granulated sugar 1 tbsp. cornstarch 1 cup flaked coconut ALOHA COFFEE CAKE 1 recipe Basic Sweet Dough 1 cup unsifted powdered sugar 2 tbsp. pineapple syrup % tsp. almond extract PREPARE pineapple filling. Blend granulated sugar and cornstarch together in small saucepan. Stir in drained pineapple. Cook over low heat until thickened and clear, stirring constantly Remove from heat. Stir in coconut. Cool. PREPARE Basic Sweet Dough as recipe directs. When ready to shape, divide dough in half. ROLL each half into a 15x12-inch rectangle on lightly floured board. SPREAD half the pineapple mixture evenly down the center 5 inches of each rectangle. SLASH dough at 1 J4-inch intervals along each side of filling, just to filling. FOLD each strip diagonally across filling, alternating strips from side to side. PLACE on greased baking sheets. Brush dough lightly with oil. Cover baking sheets loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 20-25 minutes. REMOVE from baking sheet immediately. Cool slightly on rack. COMBINE powdered sugar, pineapple syrup and almond extract, stirring until smooth. Drizzle glaze on coffee cakes while warm. YIELD: 2 coffee cakes.

CRISS-CROSS COFFEE CAKE 1 recipe Basic Sweet Dough 1 cup peach preserves or raspberry jam PREPARE Basic Sweet Dough as recipe directs. DIVIDE dough into 4 equal pieces. ROLL one piece into a 12x6-inch rectangle on lightly floured board. PLACE on greased baking sheet. Stretch to reshape if necessary. SPREAD with V 2 cup preserves to within V 2 inch of edges. ROLL second piece into a 14x6-inch rectangle. Cut 6-inch side into twelve 14-inch strips for lattice top. Cut 5 strips in half for crosswise pieces. ARRANGE strips criss-cross fashion on filling. Fold ends under. Pinch together to seal. BRUSH dough lightly with oil. Cover baking sheet loosely with plastic wrap. REPEAT with remaining 2 pieces of dough and y 2 cup of preserves for second coffee cake. REFRIGERATE as recipe directs. BAKE at 375 for 20-25 minutes. REMOVE from pan immediately. Cool on rack. YIELD: 2 coffee cakes. CRUNCHY APPLE COFFEE CAKE 1 recipe Basic Sweet Dough 1 cup firmly packed brown sugar 1 tsp. nutmeg 3 cups thinly sliced cooking apples y 2 cup butter or margarine (3-4 medium) y 2 cup finely chopped pecans 1 cup ROBIN HOOD All Purpose Flour PREPARE Basic Sweet Dough as recipe directs. PREPARE topping while dough rests. COMBINE flour, sugar and nutmeg. Blend well. CUT IN butter until mixture is crumbly. Stir in pecans. DIVIDE dough in half. Place in 2 greased 13x9x2-inch pans. Flatten dough and spread evenly to edges. SPRINKLE % cup crumb mixture on each pan of dough. ARRANGE apple slices evenly over crumb mixture. Press in lightly. SPRINKLE remaining crumbs over apples. Cover with plastic wrap. REFRIGERATE as recipe directs or let rise at room temperature 40-50 minutes. BAKE at 375 for 35-40 minutes until apples are tender. REMOVE from pan immediately. Serve warm. YIELD: 2 coffee cakes. For an attractive glaze on rolls or coffee cakes, beat 1 egg with 1 tablespoon water and brush on dough before baking.

ftrils PARKER HOUSE ROLLS (One-Bowl Cool Rise Way) 3)4-4 cups ROBIN HOOD 1 / 2 tsp. salt* % cup softened butter or margarine 1 pkg. active dry yeast 1 cup hot tap water 1 A cup instant nonfat dry milk 1 egg % cup sugar Softened butter SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 1 cup flour, undissolved yeast, dry milk, sugar and salt in large bowl. Stir well to blend. Add % cup butter. ADD hot tap water. ADD egg and 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. GRADUALLY stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. ROLL dough % inch thick. Brush with softened butter. CUT with floured 3-inch biscuit cutter. MAKE a crease in each round just off center with dull edge of knife. FOLD larger side of each round over other side. Pinch center of rounded edges together. PLACE rolls on greased baking sheets. BRUSH lightly with softened butter. Cover loosely with plastic wrap. REFRIGERATE 2 to 24 hours or let rise 30-40 minutes at room temperature. (When ready to bake refrigerated doughs, uncover and let stand 10 minutes at room temperature before baking.) BAKE at 375 for 12-15 minutes. Remove from baking sheet immediately. Serve warm. YIELD: 1 1 / 2 dozen rolls.

PECAN STICKY ROLL-UPS 1 recipe Basic Sweet Dough 1 cup pecan halves, divided / 2 cup KRETSCHMER Wheat Germ, Regular or Sugar & Honey >2 cup firmly packed brown sugar 1 cup firmly packed 2 tsp. cinnamon brown sugar, divided 2 tbsp. softened butter or 1 / 2 cup melted butter or margarine, divided margarine, divided 1 cup raisins, divided PREPARE Basic Sweet Dough as recipe directs except stir in wheat germ before remaining flour. PREPARE pans while dough rests. COMBINE % cup brown sugar and 2 tablespoons melted butter in each of 2 lightly greased 8-inch layer pans and >2cup brown sugar and % cup melted butter in 1 lightly greased 13x9x2-inch pan. Sprinkle pecan halves on top. COMBINE cup brown sugar and cinnamon. Set aside. DIVIDE dough in half. Roll each half into a 12x10-inch rectangle on lightly floured board. Brush each rectangle with 1 tablespoon softened butter. Sprinkle with half the sugar-cinnamon mixture and y 2 cup raisins. Press mixture lightly into dough with rolling pin. ROLL UP tightly beginning with 12-inch side. Seal lengthwise edge. Cut into twelve 1-inch slices. PLACE cut-side down in prepared pans; 6 rolls in each 8-inch pan and 12 rolls in 13x9x2-inch pan. COVER pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 20-25 minutes. INVERT onto rack. YIELD: 2 dozen rolls. PINK 'N PRETTY TWIRLS 1 recipe Basic Sweet Dough 1 tbsp. grated orange rind PREPARE Basic Sweet Dough as recipe directs except add orange rind with eggs. PREPARE Filling (below) while dough rests. When ready to shape, divide dough in half. ROLL each half into a 15x10-inch rectangle on lightly floured board. SPREAD half the filling evenly on each rectangle to within >2 inch of one long side. ROLL UP tightly jelly-roll fashion, beginning with long side. Seal edge. CUT each roll into fifteen 1-inch pieces. PLACE cut-side down in paper-lined or greased muffin-pan cups. (Six rolls may be placed in 8-inch layer pan.) Cover loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 25-30 minutes. REMOVE from pan. Place on rack. SERVE warm with butter. YIELD: 2/2 dozen rolls. Filling 1 y 3 cups (3/ 2 oz. can) % cup softened butter or flaked coconut margarine % cup finely snipped V* cup sugar maraschino cherries 3 tbsp. maraschino cherry juice COMBINE all ingredients. Mix well.

WHEAT GERM PAN ROLLS (One-Bowl CoolRise Way) 4/2-5/2cups ROBIN HOOD 1/ 2 cups hot tap water 2 eggs 2 pkgs. active dry yeast 1 cup KRETSCHMER Regular 1 1 / 2 tsp. salt* Wheat Germ % cup molasses Cooking oil % cup softened butter or margarine SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast and salt in large bowl. Stir well to blend. Add molasses and butter. ADD hot tap water. ADD eggs and 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. STIR IN wheat germ with wooden spoon. Then gradually stir in just enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. DIVIDE dough in half. Divide each half into 15 pieces. Form into smooth balls. PLACE in 2 greased 9-inch layer pans. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. BAKE at 375 for 15-20 minutes. Use a lower oven rack for best results. REMOVE from pan immediately onto rack. Brush with softened butter if desired. Cool. YIELD: 2/2 dozen rolls. 1 recipe Basic Sweet Dough 1 egg 1 cup raisins 2 tsp. grated orange rind RAISIN ORANGE ROLLS PREPARE Basic Sweet Dough as recipe directs except use 3 eggs instead of 2, and 6-6 1 / 2 cups flour. Stir raisins and orange rind into dough when adding remaining flour with wooden spoon. DIVIDE each half into 18 equal pieces. Shape into balls. PLACE close together, smooth-side up, in 2 greased 13x9x2-inch pans. BRUSH dough lightly with oil. Cover loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 25-28 minutes. COMBINE powdered sugar and orange juice while rolls bake. REMOVE rolls from pan immediately. Frost while slightly warm. YIELD: 3 dozen rolls. 1 cup unsifted powdered sugar 2 tbsp. orange juice Air bubbles may form on the surface of dough during rising. Puncture carefully with a wooden pick just before baking.

LEMON GLAZED RAISED DOUGHNUTS (The easy 'no-sift' way) 4-5 cups ROBIN HOOD 1 tsp. nutmeg Vz cup softened butter or margarine 2 pkgs. active dry yeast % cup milk % cup sugar y 2 cup water 1/ 2 tsp. salt* 2 eggs SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 1 cup flour, undissolved yeast, sugar, salt and nutmeg in large bowl. Stir well to blend. Add butter. HEAT milk and water together until warm to the touch (not scalding). ADD warm liquid to ingredients in bowl. ADD eggs and 1 cup more flour. Beat at medium speed for 1 minute or until thick and elastic. GRADUALLY stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 45-60 minutes until doubled. Punch down. ROLL % inch thick on lightly floured board. Cut with floured 2 1 / -inch doughnut cutter. Remove centers carefully. REROLL and cut trimmings. COVER doughnuts with plastic wrap. Let rest 30 minutes. PREHEAT oil (3-4 inches deep) to 375 and prepare Lemon Glaze (below) while dough rests. FRY doughnuts, a few at a time, until golden brown (2 minutes on each side). DRAIN on paper toweling. Cool slightly. DIPtopsof slightly warm doughnuts in Lemon Glaze or sprinkle with powdered or granulated sugar. YIELD: V/ 2 dozen doughnuts. 1 cup unsifted powdered sugar 1 tsp. grated lemon rind Lemon Glaze COMBINE sugar and lemon rind. Add enough lemon juice and water to make a thin glaze. 1 tbsp. lemon juice 1 tbsp. water

CHELSEA CURRANT BUNS (Easy Cool Rise Way) 6/2-7/2 cups ROBIN HOOD % cup water 3 eggs 2 pkgs. active dry yeast V2 cup granulated sugar % cup softened butter or 134 tsp. salt* margarine % cup softened butter or 1 cup firmly packed margarine brown sugar 1 cup milk 1 cup currants Powdered sugar SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, granulated sugar and salt in large bowl. Stir well to blend. Add % cup butter. HEAT milk and water until warm to the touch (not scalding). Add to ingredients in bowl. ADD eggs and 2 cups more flour. Beat at high speed for 1 minute or until thick and elastic. GRADUALLY stir in just enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. COMBINE brown sugar and currants. DIVIDE dough in half. ROLL each half into an 18x8-inch rectangle on lightly floured board. Brush with half the remaining butter. Sprinklewith half the brown sugar-currant mixture. Roll lightly into dough with rolling pin. ROLL UP tightly beginning with 18-inch side. Seal lengthwise edge. Cut into 12 pieces 1 % inches wide. PLACE cut-side down in 2 greased 13x9-inch pans or 1 greased 13x9-inch pan and 2 greased 8-inch layer pans. COVER pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. BAKE at 375 for 25-30 minutes until golden. Use a lower oven rack for best results. REMOVE from pan immediately onto rack. SPRINKLE warm buns with powdered sugar or drizzle with powdered sugar glaze. YIELD: 2 dozen buns.

NO-KNEAD PUFF BATTER (The easy 'no-sift' way) 3% cups ROBIN HOOD / 2 cup chopped pecans % cup firmly packed 1 pkg. active dry yeast brown sugar % cup granulated sugar % cup butter or margarine, 1 tsp. salt* melted 1 / 3 cup softened butter or margarine 1 % cups hot tap water 2 eggs %cup apricot preserves y A cup granulated sugar y A tsp. cinnamon SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, K cup granulated sugar and salt in large bowl. Stir well to blend. Add softened butter. ADD hot tap water. ADD eggs and remaining flour. Beat in with wooden spoon. COVER and let rise 1 hour or until doubled. Stir down. Divide in half. COMBINE pecans, brown sugar and melted butter, mixing well. Spoon into 12 greased muffin-pan cups. DROP half the batter by spoonfuls into muffin-pan cups. SPREAD remaining batter in greased 9-inch layer pan. Make several deep indentations in top of batter with handle of wooden spoon. Spoon preserves into indentations. COMBINE y 4 cup granulated sugar and cinnamon. Sprinkle on batter. Cover. LET RISE about 30 minutes for puffs and 45 minutes for coffee cake. BAKE at 375 ; puffs for 18-20 minutes and coffee cake for 22-25 minutes. Use a lower oven rack for best results. INVERT puffs onto rack immediately. Remove coffee cake from pan. Serve warm with butter. YIELD: 1 dozen puffs and 1 coffee cake. % cup honey, divided %cup chopped peanuts PREPARE Basic Sweet Dough as recipe directs. PREPARE pans while dough rests. SPREAD 1 teaspoon honey in each of 24 greased muffin-pan cups. Sprinkle with peanuts. DIVIDE dough in half. Roll each half into a 15x10-inch rectangle on lightly floured board. COMBINE remaining honey, peanut butter and % cup butter. Mix well. SPREAD each rectangle with half the peanut butter mixture. ROLL UP jelly-roll fashion, beginning with 15-inch side. Pinch lengthwise edge to seal. CUT each roll into twelve 134- inch slices. PLACE cut-side down in prepared pans. Cover pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 20-25 minutes. INVERT pan onto wax paper immediately. Remove pan. Serve warm. YIELD: 2 dozen rolls. PEANUT BUTTER AND HONEY ROLLS 1 recipe Basic Sweet Dough 1 / 2 cup crunchy peanut butter % cup softened butter or margarine

4% cups ROBIN HOOD 2 pkgs. active dry yeast >2 cup sugar 1 tsp. salt* % cup softened butter or margarine %cup milk y 2 cup water ENGLISH BATH BUNS (Easy Cool Rise Way) 4 egg yolks 3 whole eggs >2 tsp. almond extract 1 cup finely snipped mixed candied fruit 1 egg white 1 tbsp. milk or water 3 tbsp. coarse sugar, optional SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 3 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. HEAT milk and water until warm to the touch (not scalding). ADD warm liquid, egg yolks, eggs and almond extract to ingredients in bowl. STIR IN remaining flour and candied fruit with wooden spoon. COVER bowl with plastic wrap. REFRIGERATE 4 to 24 hours. When ready to bake remove from refrigerator. Stir dough down with wooden spoon. DROP by heaping tablespoonfuls 1 inch apart onto greased baking sheet or turn out onto floured board and divide into 18 equal pieces. Shape into balls with floured hands (dough may be sticky). Place 1 inch apart on greased baking sheet. Flatten slightly. LET STAND 10 minutes. BRUSH buns with mixture of 1 egg white and 1 tablespoon milk. Sprinkle with coarse sugar. BAKE at 350 for 15-20 minutes until golden brown. REMOVE from baking sheet immediately. Cool on rack. YIELD: 1 1 / 2 dozen buns. PREPARE Basic Sweet Dough as recipe directs except add cinnamon with the 2 cups of flour. PREPARE Prune-Lemon Filling (below) while dough rests. When ready to shape, divide dough in half. ROLL each half into a 15x9-inch rectangle on lightly floured board. Cut into fifteen 3-inch squares. PLACE rounded teaspoonful of filling in center of each square. BRING 2 opposite corners to center. Pinch together firmly to seal. PLACE on greased baking sheets. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 12-15 minutes. REMOVE from baking sheet immediately. Cool on rack. SPRINKLE with powdered sugar if desired. YIELD: 2 1 / 2 dozen rolls. Prune-Lemon Filling 1 can (12 oz.) prune cake, 1 tbsp. lemon juice pastry, dessert filling 1 tsp. grated lemon rind 34 cup finely chopped walnuts COMBINE all ingredients. Mix well. PRUNE FOLD-OVERS 1 recipe Basic Sweet Dough / 2 tsp. cinnamon Powdered sugar

CRISPY CINNAMON SPIRALS (The easy 'no-sift' way) 3% -4 cups ROBIN HOOD >2 cup firmly packed brown sugar % cup butter or margarine, 1 pkg. active dry yeast melted % cup granulated sugar y 2 tsp. cinnamon % tsp. salt* % cup softened butter or % cup butter or margarine, margarine melted 1 egg 1 cup granulated sugar 1 y A cups hot tap water V 2 cup chopped pecans or walnuts 1 tsp. cinnamon )4cup granulated sugar SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, % cup granulated sugar and salt in large bowl. Stir well to blend. Add softened butter and egg. ADD hot tap water. BEAT with electric mixer at medium speed for 3 minutes or until thick and elastic. GRADUALLY stir in just enough of remaining flour to make a soft dough which leaves sides of bowl. PLACE dough in large greased bowl, turning to coat all sides. COVER and let rise in warm, draft-free place about 1 hour 15 minutes or until doubled. Punch down. DIVIDE dough in half. Cover and let rest 10 minutes. ROLL each half into a 12-inch square on lightly floured board. COMBINE % cup granulated sugar, brown sugar, % cup melted butter and >2 teaspoon cinnamon. Spread half the mixture on each square. ROLL UP tightly, jelly-roll fashion. Seal lengthwise edge. CUT each roll into twelve 1-inch pieces. Place about 3 inches apart on greased baking sheets. Flatten into 3- inch circles. COVER with wax paper and let rise about 30 minutes. FLATTEN with rolling pin to about % inch thickness. REMOVE wax paper and brush rolls with remaining % cup melted butter. COMBINE 1 cup granulated sugar, pecans and 1 teaspoon cinnamon. Mix well. Sprinkle on rolls. COVER with wax paper and roll again. Remove paper. BAKE at 400 for 10-12 minutes. Use a lower oven rack for best results. REMOVE from baking sheet immediately. Cool on rack. YIELD: 2 dozen rolls. NOTE: To recrisp rolls place on baking sheet. Cover loosely with foil. Heat at 350 for 5-7 minutes. Give freshly baked breads for special gifts! Wrap coffee cakes or rolls in colored foil and tie with ribbons. A ttach a copy of the recipe on a personalized card.

5 1 / r 6/ 2 cups ROBIN HOOD 2 pkgs. active dry yeast M>cup sugar 1/ 2 tsp. salt* % tsp. soda* 1 cup buttermilk or sour milk %cup water POPPY SEED CRESCENTS (Easy Cool Rise Way) >2 cup softened butter or margarine 2 eggs Cooking oil 1 egg, slightly beaten 1 tbsp. water SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, sugar, salt and soda in large bowl. Stir well to blend. HEAT buttermilk, water and butter together until warm to the touch (not scalding). Butter does not need to melt completely. ADD warm liquid to ingredients in bowl. ADD 2 eggs and 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. GRADUALLY stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Prepare Poppy Seed Filling (below) while dough rests. PUNCH dough down. Divide into thirds. ROLL each piece into a 12-inch circle. Cut into 12 pie-shaped pieces. SPREAD with filling, pressing lightly into dough. ROLL up tightly beginning at wide end, rolling to point. Pinch points to dough. PLACE on greased baking sheets, with points underneath, about 2 inches apart. Curve to form crescents. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. COMBINE 1 egg and water. Brush on crescents before baking. BAKE at 375 for 12-15 minutes until done. Use a lower oven rack for best results. YIELD: 3 dozen crescents. 2 tbsp. sugar 2 tbsp. poppy seed 2 tbsp. water Poppy Seed Filling COMBINE all ingredients in small saucepan. Bring to a boil. Reduce heat and simmer about 30 seconds. Cool. *lf you use Robin Hood Self-Rising Flour omit salt and soda. J4tsp. grated lemon rind % tsp. allspice For a soft, tender crust, brush tops of rolls and coffee cakes with softened butter or margarine while warm.

LEMON BRIOCHE (One-Bowl CoolRise Way) 6-7 cups ROBIN HOOD 2 pkgs. active dry yeast / 2 cup sugar 134 tsp. salt* / 2 cup softened butter or margarine 1 y 3 cups hot tap water 4 eggs Grated rind of 1 lemon 1 egg 1 tsp. water SPOON flour into measuring cup and level off. Pour onto wax paper. COMBINE 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. ADD hot tap water. ADD 4 eggs, lemon rind and 2 cups more flour. Beat at high speed for 1 minute or until thick and elastic. GRADUALLY stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. KNEAD 5-10 minutes or until dough is smooth and elastic. COVER with plastic wrap, then a towel. LET REST 20 minutes on board. Punch down. DIVIDE into 2 unequal parts: % and % of the dough. CUT larger part into 24 pieces. Shape into smooth balls. Place in greased muffin-pan cups. CUT smaller part into 24 pieces. Shape into smooth balls. MAKE a deep indentation in center of each large ball. Press small ball firmly into indentation. COVER pans loosely with plastic wrap. REFRIGERATE 2 to 24 hours. When ready to bake remove from refrigerator. Uncover. LET STAND 10 minutes while preheating oven. BEAT 1 egg and 1 teaspoon water until blended. BAKE at 400 for 10 minutes. Remove from oven and brush lightly with egg mixture. Return to oven immediately and bake 5-8 minutes longer until done. Use a lower oven rack for best results. REMOVE from pan immediately. Cool on rack. YIELD: 2 dozen rolls. PREPARE Basic Sweet Dough as recipe directs excepf stir in cheese with remaining flour. When ready to shape, divide dough into 3 equal parts. DIVIDE each part into 24 pieces. Shape each into a smooth ball. Place 3 balls in each greased muffin-pan cup. BRUSH dough lightly with oil. Cover pans loosely with plastic wrap. REFRIGERATE as recipe directs. BAKE at 375 for 15-20 minutes until done. REMOVE from pan immediately. Cool on rack. Brush with softened butter if desired. YIELD: 2 dozen rolls. CHEDDAR CLOVERLEAF ROLLS 1 recipe Basic Sweet Dough 1 cup (4 oz.) grated sharp Cheddar cheese

For recipes and product information, write to: Consumer Communications International Multifoods 1200 Multifoods Building Minneapolis, MN 55402 INTERNATIONAL MULTIFOODS, AD 305-78