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Intergalactic Summit

 
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wtf is this place
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Selinate
#1 - 2012-01-15 06:29:28 UTC
>.>
<.<

Are there sweet rolls?
Akrasjel Lanate
Immemorial Coalescence Administration
Immemorial Coalescence
#2 - 2012-01-15 09:27:27 UTC
Who let you in here.

CEO of Lanate Industries

Citizen of Solitude
Mikkel Lybecker
Native Freshfood
Minmatar Republic
#3 - 2012-01-15 09:46:52 UTC
I often ask myself the same question.

There are no sweet rolls, but you could make your own. I hope the following recipe is helpful in that regard. You can thank my years at Native Freshfood for this.

SWEET ROLLS

1 1/4 cups lukewarm water (45°C)
1 pkg. active dry yeast (2-1/4 tsp)
1/2 cup sugar
4 tbsp butter
2 large eggs
1/3 cup dry milk powder
4 to 4 1/2 cups unbleached all-purpose flour
1 tsp. salt

In a large bowl, sprinkle room temperature yeast over the warm water with 1 tsp. sugar; stir to dissolve. Set aside to allow the yeast to rehydrate and become foamy (about 5 minutes).

Add sugar, butter, eggs, milk powder, 4 cups flour and salt.

Stir until dough leaves the sides of the bowl, adding flour if needed. Dough should be soft and somewhat stickier than a dough for regular bread.

Turn out onto a lightly floured work surface and knead until smooth and elastic (about 8 to 10 minutes).

Transfer dough to a bowl brushed with oil. Cover and let rise in a warm, draft-free place until doubled in bulk.

Punch down. Shape into a long, narrow rectangle. Cover and let rest for 15 minutes.

At this point, dough may be used in any sweet dough recipe or to make any kind of sweet breads or rolls. Form into loaves, rolls, or braids and allow to rise until doubled in volume. Bake at 180°C until golden and light; smaller loaves and rolls will take less time to bake than large loaves which will bake in about 50 minutes.

To make Cinnamon Bread:

Roll out into a rectangle 24 inches long and 1/8-inch thick. Brush with melted butter and sprinkle with a mixture of 1/2 cup white or brown sugar and 1/2 tsp. cinnamon. Add raisins, if desired.

Roll up, jelly roll style. Slice into 1 inch thick slices. Place slices on a baking sheet leaving 1/4 inch of space between each (they should touch when they rise). Cover and allow to rise in a warm, draft free place until doubled.

Brush with an egg wash or with cream.

Bake in a preheated 200°C oven for about 20-30 minutes or until golden. Drizzle with confectioners icing while still warm (1 cup confectioners sugar, 2 tablespoons melted butter, 1/8 tsp. vanilla, hot water to thin to drizzling consistency).
Myrhial Arkenath
Perkone
Caldari State
#4 - 2012-01-15 14:07:07 UTC
Oh good, a recipe, because it is absurd that you can't get a good sweet-roll in this furrier-hole of a region.

CEO of Ghost Festival :: Executor of Naraka.
Mikkel Lybecker
Native Freshfood
Minmatar Republic
#5 - 2012-01-15 15:05:07 UTC
I still can't overheat modules but I've got Baking Thermodynamics up to V.
Clyde ElectraGlide
Emara Entertainment Inc.
#6 - 2012-01-15 17:35:08 UTC
You haven't lived until you've tried Grandma Ormailly's fruit pies.

In Need of a New Signature
Rodj Blake
PIE Inc.
Khimi Harar
#7 - 2012-01-15 20:07:30 UTC
Amarrians have the best buns.

Dolce et decorum est pro Imperium mori
Grideris
The Scope
Gallente Federation
#8 - 2012-01-15 20:23:36 UTC
Rodj Blake wrote:
Amarrians have the best buns.


I'm going to have to disagree. Have you seen the Gallente ones?

Once you go Gallente, you never go back.

http://www.dust514.org - the unofficial forum for everything DUST 514 http://www.dust514base.com -** the** blog site with everything else DUST 514 you need
Tarryn Nightstorm
Hellstar Towing and Recovery
#9 - 2012-01-15 22:52:06 UTC
Selinate wrote:
>.>
<.<

Are there sweet rolls?



I made you a sweet roll.

Star Wars: the Old Republic may not be EVE. But I'll take the sound of dual blaster-pistols over "NURVV CLAOKING NAOW!!!11oneone!!" any day of the week.
Selinate
#10 - 2012-01-16 03:27:10 UTC  |  Edited by: Selinate
Interesting... the forum goers in this forum are much nicer than GD

You guys should spread your cheer over there. Those trolls need it.
Mikkel Lybecker
Native Freshfood
Minmatar Republic
#11 - 2012-01-16 04:09:30 UTC
I don't know what this "G&D" is you're referring to, but then who can keep track of all the multiple pockets of Galnet these days, hey. Anyway you're welcome.
Selinate
#12 - 2012-01-16 04:46:09 UTC
Mikkel Lybecker wrote:
I don't know what this "G&D" is you're referring to, but then who can keep track of all the multiple pockets of Galnet these days, hey. Anyway you're welcome.


mistype. my bad.
Mikkel Lybecker
Native Freshfood
Minmatar Republic
#13 - 2012-01-16 07:04:36 UTC
Still don't know what you mean. Am convinced you are utterly insane. Enjoy your sweet rolls.
Deen Wispa
Sheriff.
Caldari Tactical Operations Command
#14 - 2012-01-16 08:02:26 UTC
Rodj Blake wrote:
Amarrians have the best buns.


No sir. Gallente has the best buns -- http://iamsheriff.com/rebecca-gallente.jpg

High Five. Yeah! C'est La Eve .
Telegram Sam
Sebiestor Tribe
Minmatar Republic
#15 - 2012-01-16 18:00:51 UTC
Mikkel Lybecker wrote:


There are no sweet rolls, but you could make your own. I hope the following recipe is helpful in that regard. You can thank my years at Native Freshfood for this.

SWEET ROLLS

1 1/4 cups lukewarm water (45°C)
1 pkg. active dry yeast (2-1/4 tsp)
1/2 cup sugar
4 tbsp butter
2 large eggs
1/3 cup dry milk powder
4 to 4 1/2 cups unbleached all-purpose flour
1 tsp. salt


Is there a way to add some alcohol to this recipe for us Minmatar?
Kalaratiri
Full Broadside
Deepwater Hooligans
#16 - 2012-01-16 18:45:11 UTC
Telegram Sam wrote:
Mikkel Lybecker wrote:


There are no sweet rolls, but you could make your own. I hope the following recipe is helpful in that regard. You can thank my years at Native Freshfood for this.

SWEET ROLLS

1 1/4 cups lukewarm water (45°C)
1 pkg. active dry yeast (2-1/4 tsp)
1/2 cup sugar
4 tbsp butter
2 large eggs
1/3 cup dry milk powder
4 to 4 1/2 cups unbleached all-purpose flour
1 tsp. salt


Is there a way to add some alcohol to this recipe for us Minmatar?


Yes.

Add alcohol.

She's mad but she's magic, there's no lie in her fire.

This is possibly one of the worst threads in the history of these forums.  - CCP Falcon

I don't remember when last time you said something that wasn't either dumb or absurd. - Diana Kim
Rek Jaiga
Teraa Matar
#17 - 2012-01-16 20:09:33 UTC
A bottle of Chest Wound. Enough said!
Astrid Stjerna
Sebiestor Tribe
#18 - 2012-01-16 21:08:55 UTC
Rek Jaiga wrote:
A bottle of Chest Wound. Enough said!


Chest Wound? Pah!

A bottle of Jetcan!

I can't get rid of my darn signature!  Oh, wait....
Rek Jaiga
Teraa Matar
#19 - 2012-01-16 21:55:40 UTC
Whenever I drink Jetcan the world is a more beautiful place where I am surrounded by gods and goddesses whose words are absolute truth.

Mostly because my vision is blurred and I'm even more gullible than usual.
Mhera Bathana
Celestrial Institute of Galactic Astrometrics
#20 - 2012-01-16 22:25:00 UTC
Mikkel Lybecker wrote:


SWEET ROLLS

1 1/4 cups lukewarm water (45°C)
1 pkg. active dry yeast (2-1/4 tsp)
1/2 cup sugar
4 tbsp butter
2 large eggs
1/3 cup dry milk powder
4 to 4 1/2 cups unbleached all-purpose flour
1 tsp. salt

In a large bowl, sprinkle room temperature yeast over the warm water with 1 tsp. sugar; stir to dissolve. Set aside to allow the yeast to rehydrate and become foamy (about 5 minutes).

Add sugar, butter, eggs, milk powder, 4 cups flour and salt.

Stir until dough leaves the sides of the bowl, adding flour if needed. Dough should be soft and somewhat stickier than a dough for regular bread.

Turn out onto a lightly floured work surface and knead until smooth and elastic (about 8 to 10 minutes).

Transfer dough to a bowl brushed with oil. Cover and let rise in a warm, draft-free place until doubled in bulk.

Punch down. Shape into a long, narrow rectangle. Cover and let rest for 15 minutes.

At this point, dough may be used in any sweet dough recipe or to make any kind of sweet breads or rolls. Form into loaves, rolls, or braids and allow to rise until doubled in volume. Bake at 180°C until golden and light; smaller loaves and rolls will take less time to bake than large loaves which will bake in about 50 minutes.

To make Cinnamon Bread:

Roll out into a rectangle 24 inches long and 1/8-inch thick. Brush with melted butter and sprinkle with a mixture of 1/2 cup white or brown sugar and 1/2 tsp. cinnamon. Add raisins, if desired.

Roll up, jelly roll style. Slice into 1 inch thick slices. Place slices on a baking sheet leaving 1/4 inch of space between each (they should touch when they rise). Cover and allow to rise in a warm, draft free place until doubled.

Brush with an egg wash or with cream.

Bake in a preheated 200°C oven for about 20-30 minutes or until golden. Drizzle with confectioners icing while still warm (1 cup confectioners sugar, 2 tablespoons melted butter, 1/8 tsp. vanilla, hot water to thin to drizzling consistency).


That was a most delightful recipe, and so simple! I added a bit of orange extract to to the confectioners icing to add a bit of zest. Perfect for serving with a spot of black tea.