The Ferguson Recipes has 574 Recipes
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Dutch Baby Pancake BreakfastFerguson, Dave
Creme Brulee French Toast BreakfastJancsi, Carol
Caramel French Toast BreakfastJancsi, Carol
Breakfast Bundt Coffee Cake BreakfastShannon, Millie
California Coffee Cake BreakfastAnonymous
Sticky Buns BreakfastAnonymous
Sourdough French Toast BreakfastFerguson, Dave
Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches In 15 Minutes BreakfastMichael, Joseph
Ina Garten's Slow-cooked Scrambled Eggs With Green Herbs BreakfastGarten, Ina
Ina Garten's Roasted Asparagus With Scrambled Eggs BreakfastGarten, Ina
Breakfast Casserole In The Crock Pot BreakfastFerguson, Dave
Fritter Breakfast Sandwich BreakfastAnonymous
Waffles BreakfastAnonymous
Moist Oatmeal Pancakes BreakfastFerguson, Dave
Bisquick: The Ultimate Pancakes BreakfastFerguson, Dave
Oatmeal Pancakes With Bisquick BreakfastFerguson, Dave
Brunch Casserole BreakfastJancsi, Carol
Sausage Gravy BreakfastFerguson, Dave
Dave's Sausage Gravy For 1 (or 2) BreakfastFerguson, Dave
Stuffed Chicken Breast Italiano ChickenPauls, Gary
Full Page 4 x 6 5 x 7

5 1/2 to 6 cups all-purpose flour
1 1/2 tsp. salt
3/4 cup sugar
2 pkgs. active dry yeast
1 cup milk
2/3 cup water
3/4 cup butter or margarine
2 large eggs, lightly beaten
3/4 cup firmly packed brown sugar
2 TBS. cinnamon

In a large bowl, stir together 5 cups of flour, 1/2 cup sugar, salt and yeast. In a 2 quart pan, combine milk, water and 1/4 cup butter, cut up. Place over low heat and cook until warm; butter does not have to melt completely. Gradually add liquid mixture and eggs to dry ingredients, mixing to blend.
To mix with dough hook, add 1/2 cup flour and beat at high speed until dough pulls cleanly away from the sides of bowl and feels only slightly sticky, about 4 minutes. Add additional flour if necessary.
To mix with as spoon, beat in 1/2 cup flour until dough is stretchy. Add another 1/4 cup flour if dough is sticky. Turn dough out onto a floured board and knead until smooth and elastic, 8 to 12 minutes. Add more flour if required to prevent sticking.
Place dough in a greased bowl, turning over to grease the top. Cover with plastic wrap and let rise in a warm place until double, about 45 minutes. Punch dough down and divide in half.
On a floured board, roll each half out into a 9 by 18 inch rectangle. Melt remaining 1/2 cup butter. Brush 2 TBS. butter over each piece of dough. Set inside remaining butter.
Mix together 1/4 cup of sugar, cinnamon and 1/4 cup brown sugar. Sprinkle sugar mixture evenly over dough. From a long side, roll each piece of dough into a log. Pinch edges to seal. Cut each portion crosswise into 12 equal pieces. Use 4, 8 inch round cake pans or 3, 9 inch round pans. Brush each pan with about a tablespoon of melted butter, then sprinkle each with about 2 TBS brown sugar. Set rolls, cut side up, in pan, placing 6 in each 8 inch pan or 8 in each 9 inch pan. Cover lightly with plastic wrap and chill for at least 2 hours, or as much as 24.
Before baking, let rolls stand at room temperature for 20 minutes.
Uncover and bake at 350° until golden brown, 25 to 30 minutes. Immediately invert onto serving tray.

Makes 24 rolls.
Keywords: bread, breakfast, sweets   Category: Breakfast    Cookbooks:
Recipe by  Anonymous     Added: April 22, 2006 by deebeeeff     Last Updated: October 24, 2014
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