Frozen Bread Dough Recipes

Raised Doughnuts

2 loaves frozen bread dough, white or sweet, thawed

Let bread dough rise until double in size. Roll out on floured surface to 1/4 inch thickness. Cut with doughnut cutter. Place on floured cookie sheets. Cover; let rise in warm place until very light, 30 to 45 min. Fry in deep hot fat (365) 2 to 3 minutes, turning to brown both sides. To serve, coat with granulated sugar or frost with icing.

Raisin Bread

1 loaf of frozen bread dough (white or honey wheat)
1/2 to 1 c. raisins

Let dough rise slightly; then flatten to 1/2 inch. Sprinkle with raisins; fold in half. Roll out to 7x14 inch rectangle. Roll up, starting with the 7 inch side. Place in well greased 8x4 or 9x5 inch pan. Cover; let rise in warm place until about 1 inch above sides of pan, 1 1/2 to 2 hrs. Bake at 375 for 30 to 35 minutes.
Suggestion: After placing dough in pan, brush with melted butter and sprinkle with cinnamon sugar.

Can Bread

1 loaf of frozen white (honey wheat, or French) bread dough, thawed
1 1/2 T. soft butter or margarine
1 tsp. grated lemon peel, if desired

Divide dough into thirds; shape into balls. Combine butter and peel; butter three (1 pound) coffee cans (or 30 oz fruit cans) generously. Place balls of dough in cans. Cover; let rise in warm place until light or doubled in size, 1 to 1 1/2 hours. Bake at 350 for 20 to 25 minutes. Remove from cans immediately.

Butter Crumb Monkey Loaf (Makes 1 loaf)

1 loaf of frozen white bread dough, thawed
1/2 c. bread crumbs
1 tsp. dried chives or parsley
1/4 tsp. each of Oregano, thyme, marjoram, and basil
1/4 c. butter or margarine, melted

Divide dough into 24 pieces. Combine crumbs and herbs. Coat pieces of dough with butter, then crumbs. Layer in greased 9x5 pan. Cover; let rise in warm place until it almost fills the pan, 1 to 1/2 hours. Bake at 375 for 30 to 35 minutes. Carefully remove from pan. Good warm.

Tip: A 2 quart casserole or Bundt pan may be used for baking the bread. Crushed saltine crackers, cornflakes and other ready to eat cereals can be substituted for the bread crumbs.

Butter Crust Vienna Bread

1 loaf of frozen bread dough (or French) thawed
2 T. butter or margarine

Place loaf on greased cookie sheet. Make cut with a sharp knife, 1/2 inch deep, lengthwise down center of loaf. Cut butter into thin slices and place in cut. Cover; let rise in warm place until very light and more than double in size, 1 to 1 1/2 hours. Bake at 375 for 30 to 35 minutes. Brush with more butter if desired.

Butterscotch Nut Bars (makes 18 rolls)

1 loaf of frozen bread dough, thawed
1/4 tsp. water
1 tsp. chopped nuts
1/4 c. butter
1/4 c. sugar
1/4 c. brown sugar
1/2 tsp. cinnamon

Place water in each well greased muffin cup, then chopped nuts. Melt butter. Combine sugar, brown sugar and cinnamon. Coat pieces of dough first with butter and then with sugar mixture. Place on top of nuts. Let rise. Bake at 375 for 15 to 20 minutes.

Cinnamon Buns

1 loaf of frozen bread dough white or sweet, thawed
1/4 c. butter or margarine, melted
1/2 c. sugar
1/4 c. finely chopped nuts
1 tsp. cinnamon

Divide dough into 18 pieces. Roll in butter and then in a mixture of the sugar, nuts and cinnamon. Place in well greased muffin cups. Cover; let rise till double in size. Bake at 375 for 15 to 20 minutes. Remove from pans immediately. If desired, frost with Vanilla Icing.

Tiny Cinnamon Rolls (makes 40 rolls)

1 loaf of frozen white or sweet bread dough, thawed
1/4 c. melted butter or margarine
1/2 c. sugar
2 tsp. cinnamon
1/2 c. finely chopped nuts, if desired

Let dough rise till doubled in size. Roll out on floured surface to an 18x10 inch rectangle. Combine sugar and cinnamon. Brush dough with half the butter; sprinkle with half the cinnamon sugar mixture and all the nuts. Cut in half lengthwise to make two 5x18 inch rectangles. Roll up each. Cut each strip into 20 pieces.

Place cut side down, in well greased 9x13 inch or 10x15 inch pan. Brush with remaining butter; then sprinkle with remaining cinnamon-sugar. Cover; let rise in warm place until double in size, 30 to 60 minutes. Bake at 375 for 15 to 20 minutes. Remove from pan immediately. Frost warm rolls with icing.

Variety: Mini Orange Rolls: Substitute 2 tablespoons grated orange peel for the cinnamon. Omit the nuts and use coconut.

Caramel Rolls

2 loaves frozen bread dough
1/2 c. butter or oleo
1 c. brown sugar
1 lg. or 2 small instant vanilla pudding mix
2 T. milk
Cinnamon to taste

Thaw but do not rise bread. Break one loaf up in bottom of a greased 9x13 pan. Melt butter and add brown sugar, pudding mix, milk and cinnamon. Mix together and pour over broken dough. Break second loaf on top. Let rise 2 1/2 to 3 hours. Bake at 350 for approx. 30 minutes. (May add nuts, raisins, etc. as you prefer)

Also see this recipe for Frozen Bread Caramel Rolls

Apple Kuchen

1 loaf of frozen white bread dough (or sweet) thawed
2 c. thinly sliced, pared apples
2 T. butter or margarine
1/2 c. sugar
1 tsp. cinnamon
1 egg
1/4 c. cream

Let dough rise slightly. Press into well greased 9x13 inch pan. Arrange apples on top. Cut butter into sugar and cinnamon. Sprinkle over apples. Cover, let rise in a warm place until double in size, 1 to 1 1/2 hours. Bake at 350 for 20 to 25 minutes, or until light golden brown. Beat egg and cream together until blended. Spoon over apples. Bake 10 to 15 minutes or until custard is set and apples are tender. Best the day you bake it. Refrigerate leftover coffee cake. Reheat to serve.

Breakfast Treat

Thaw 1 loaf of frozen bread dough, enough to slice it in about 1 inch slices. Dip each in melted butter and then in cinnamon-sugar mixture. Arrange slices in a loaf pan and let rise. Bake according to directions. Best served warm.