Quick Yeast Rolls

Kansas' National Festival of Breads

If you're searching for new recipes to help the kids transition back into the new school year, winning recipes from Kansas' National Festival of Breads competition may just be what you're looking for. And, what better place for a National Festival of Breads than Kansas, the nation's leading producer of wheat. This year's original recipe for "Quick Raisin Granola Breakfast Rolls," chosen as the grand prize winner in Wichita, Kan., on June 28, is good at breakfast, or served as an after school snack.  Back-to-schoolers might also enjoy "Cranberry & Lemonade Cream Rolls," or savory "Bacon Onion Baby Brioche," finalists in the 2009 National Festival of Breads event.  Festival of Breads, which is America's only amateur bread baking contest, gives home bakers opportunity to show off baking skills in the categories of "Ethnic Breads," "Rolls," Time-Saving and Easy Breads" and "Whole Grain Breads" categories. Those skills harvest big rewards, too. "Quick Raisin Granola Breakfast Rolls" won its creator, Gale Collier, from Redmond, Ore. a cash and prize package valued  worth more than $5,000. While the kids are in school, check out the full list of National Bread Festival winners, at www.nationalfestivalofbreads.com .

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.  

Quick Raisin Granola Breakfast Rolls 1 large egg white, beaten

Place Raisin Bran cereal and granola in large plastic bag. Using a rolling pin, finely crush the cereal. Have ingredients at room temperature. Add the ingredients to the bread machine's pan as suggested by the manufacturer. Start bread machine using the DOUGH cycle (about 1.5 hours). Open the machine and touch the dough to check its consistency after 5 minutes. The dough should form a ball around the kneading blade. If it's too dry, add 1/2 to 1 tablespoon of water; if dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached.

Meanwhile, for topping, place 1 cup granola in bag; use a rolling pin to finely crush. Place egg white in small bowl and beat with fork. When cycle is complete, remove dough and divide into 18 equal pieces. Shape into uniform rolls. Dip each roll in egg white and granola, lightly pressing granola onto dough. Place rolls onto greased 13 x 18-inch sheet pans. Cover; let rise in warm place until doubled in bulk (45 to 60 minutes). Bake in preheated 350 degree oven for 17 to 20 minutes, depending on size, or until golden brown. Remove rolls from pan and cool on wire rack.

Quick Yeast Rolls | JoshuaTrent.com

Instructions Combine milk, water and butter. Bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour, a little at a time, until you get your desired consistency. Knead and place in an oiled, covered container. Let rise in a warm place for 15 minutes. Punch down and shape into about 24 small rolls. Put balls in a greased muffin pan.  Sides should just touch–don’t pack. You have to work quickly because this dough rises fast! Let the shaped rolls rise for 15 minutes. Bake in a preheated 450° oven for 12 minutes or until nicely browned.

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