Cool Rise Rolls............cookbook correction

ooops......I think we messed up Mom's most famous recipe!!!
When I make Cool Rise Rolls I always use 1 1/2 t. salt. When I was getting ready for my class a few weeks ago I discovered that the recipe in the cookbook only calls for 1/2 t. salt. So I spent a little time trying to find out if anyone in the family had made them with only 1/2 t. salt. I didn't find anyone who did until today Alisha emailed to ask if the recipe really only called for 1/2 t. salt. She made them and said, "they tasted dull and they didn't rise too well". Anyway, I am concerned that we kinda ruined Mom's most famous recipe???? We really didn't mean to!!! The main purpose of salt is to enhance the flavor and it does affect the yeast as well. So I think you really do need 1 1/2 t. salt!!!
So I decided I would post it here so at least some of you will have it right!!!
Actually here is my whole handout from my class.

BREAKFAST, LUNCH OR DINNER? WITH ONE BASIC RECIPE!!
Class and recipes by Karla Kimball
This class is designed to teach you how to take the basic, “Cool Rise Roll” recipe and make just about anything made with bread dough by adding a few other ingredients.

Cool Rise Rolls - This recipe was my Mom’s creation (Evelyn Atkinson)
Place in Large Mixing Bowl in the order listed:
2 c. flour ( I use Bread flour)
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt
In a 2 cup measuring cup pour in ½ cup oil (I use canola oil) and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.
* Sometimes Mom would add ¼ t. ginger & 1 c. of leftover mashed potatoes instead of the powdered milk.
Take a large piece of saran wrap (about 2 ft. long) and pour about 2-3 Tablespoons of oil on to it and smear it around on the saran wrap. Place the dough on the saran wrap and coat the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes.

Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)

Now you can either cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR you can let them rise for a few minutes while the oven preheats and bake them. Bake at 375 for 15-17 minutes. If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.

Breakfast ideas
Cinnamon rolls, Orange rolls, Cinnamon Pull a Parts, Lemon Pull a Parts, Breakfast Pizzas, Cream Cheese Ring, French Toast Bundt Ring, Braided Berry Loaf, Coffee Cake, Domino Dots, etc. etc. etc.

I made up this recipe because I like really gooey cinnamon rolls.

Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

Lunch Ideas
Traditional Pizza, Garden Salad Pizza, Taco Pizza, Hamburger Buns, Bacon Cheese Bites, Weiner Roll Ups, Little Smokies, Sandwich rollups, Sloppy Joes, Open Faced Sandwiches, Meatball Muffins, etc. etc. etc.
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.

Dinner Ideas
Dinner rolls, Tuna Ring, Chicken Ring, Scones, Navajo Tacos, Chicken Pillows, Chicken Pot Pie, Chicken Puffs, Bread sticks, etc. etc. etc.
Tuna Ring
½ batch of Cool Rise Dough. Roll out and cut into 12 crescent rolls. Arrange crescent roll dough on 12” – 14” round baking stone in circle (arrange dough with points hanging off the edge of the edge of the stone).
For filling, mix together:

2 cans tuna, drained
2 eggs
½ c. Chopped celery
½ c. Grated cheese

Place this mixture on the dough and then pick up the point of the dough that is hanging over the edge of the pan and fold over the filling and tuck under the dough. Allow to rise for 20 minutes. Bake 375 for 20 minutes. Serve with white sauce or tuna gravy.
Chicken Ring Filling
Follow directions above only use this filling.

1 – 10 ¾ ounce can Cream of Chicken soup
2 c. cooked chicken, diced into small pieces
1 ½ c. Chopped broccoli
½ c. Chopped celery
2 T. grated onion
½ c. Grated cheese

Serve with chicken gravy or make gravy with 1 can of cream of chicken soup and ½ can of milk heated in the microwave.

A friend at the class also shared that she makes a Taco Ring by using refried beans, hamburger, taco seasoning and cheese. I think I'll try it!!

Anytime is Dessert Time -- Dessert Ideas
Apple Tart, Carmel Apple Pie, German Chocolate Pizza, Cream Cheese Fruit Torte, Coffee Cake, Cinnamon Streusel Bundt Rolls, Carmel Cashew Bars, Banana Cream Pizza, Cinnamon Knots, etc. etc. etc.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
11/2 cups milk chocolate chips

Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

Resurrection Rolls

This recipe just came from my cousin, Eilleen. I am looking forward to trying it in preparation for Easter. I plan to use my Cool Rise Roll Dough, I'm sure it will work. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.

HAPPY EASTER!
I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell


Resurrection Rolls
Yield 8 rolls

* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes
dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar

1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven
overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.

Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed
Easter.

The Savior's Last Week

Saturday- Raising of Lazarus Jn 11:1-46

Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11
Mk 11:1-10, Lk 19:29-44, Jn 12:12-19

Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18

Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11

Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26

Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn
13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus'
arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16

Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn
19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn
19:31-42

Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19

Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn
20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to
disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25