Yield
2 loaves, 32 servings

These "cakes" are sweet rolls, more appropriate with turkey dinner than for dessert.

How to Make It

Step 1

Combine first 3 ingredients in a large bowl; stir well. Set mixture aside.

Step 2

Dissolve yeast and sugar in warm water and beer; let stand 5 minutes.

Step 3

Combine flours and next 6 ingredients in a large bowl; cut in chilled margarine with a pastry blender.

Step 4

Add milk and next 4 ingredients to currant mixture; stir well. Stir in yeast mixture, and add to flour mixture, stirring until a soft dough forms.

Step 5

Turn dough out onto a floured surface; knead until elastic (about 20 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled.

Step 6

Punch dough down, and divide into 32 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until puffy.

Step 7

Bake at 350º for 20 minutes or until lightly browned. Let cool on wire racks.

Step 8

Note: To make loaves instead of rolls, punch dough down, and divide in half; shape each portion into a round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Cover and let rise 1 hour or until puffy. Bake at 325º for 1 hour or until loaves sound hollow when tapped. Let cool on wire racks.

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