Author: admin

Ingredients:

2 (
1/24-oz.) packages active dry yeast
2 cups (I
10° to
11S0) warm water
1/2 cup sugar
2 tsp. salt
6 to
61⁄2 cups all-purpose flour
1/2 cup shortening
1/2 cup butter or margarine softened

Instructions:

In mixing bowl, dissolve yeast in warm water. Addsugar. salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening; mix well. Stir in enough remaining flour to fonn a soft dough (do not knead). Cover and refrigerate overnight. Punch dough down and divide into four ponioos. Cover three pieces with plastic wrap. Roll remaining portion into a 14 x 12 rectangle. Spread 2 T. butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2″ apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400° for 10-12 minutes or until brown. Yields 4 dozen.

Notes:

These roUs are extra nice since they require no kneading. The dough rises in the refrigerator overnight. so there, s Jittle last-minute fuss to serve fresh hot rolls with any meal.

Servings Yield:

Yields 4 dozen

Ingredients:

1 package yeast, dry
2 T. water, warm S to
5-1/2 cups flour, all- purpose
1 tsp. baking soda
3 tsp. baking powder
4 T. sugar, granulated
1 tsp. salt

Instructions:

Dissolve yeast in warm water. Sift dry ingredients, cut in shortening. Add yeast and buttermilk, to dry ingredients. Knead to hold together, roll dough. Cut with biscuit cutter and fold in half when placed on greased cookie sheet. Bake at 400° for 15-20 minutes.

Notes:

These are priceless, and such a treat for “little folks” to Cllt them out and make rolls so they will feel like they are really making a part of the meal.

Servings Yield:

Make rolls so they will feel like they are really making a part of the meal

Ingredients:

2 c. all-purpose flour
1 c. whole-‘heat flour
1/2 tsp. baking powder
2 T. sugar
1/2 tsp. salt
1 c. milk

Instructions:

3/4 tsp. cream of tartar 3/” c. butter or margarine 1 egg, beaten In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk stirring quickly and brietly. Knead lightly on floured board. Roll or pat gently to I inch thickness… Cut imo I to 2 inch biscuits. Place in greased IO inch iron skillet or on a 9 inch square pan. For crusty bbcuits separJte on a cookie sha!t. Bake in -’50° oven until golden brown. ltile llih

Notes:

Nothing is better than these wonderful from scratch biscuits–golden and crusty on the outside, and tender inside. Biscuits should be served as soon as they are baked so that you can melt butter in them. They are perfect for breakfast or for sopping up gravy from a heany bowl of Beef Stew (see separate recipe).

Servings Yield:

Makes 16

Ingredients:

(ii
11⁄4 cups boiling water
1 cup all-bran cereal
2 (1/..-oz.) packages active dry yeast
1⁄4 cup (110° to
115°) l’arm water
1/2 cup shortening
1/2 cup sugar
1/2 tsp. salt
2 eggs
51/2 to
6 cups all-purpose flour

Instructions:

In small bowl, combine boiling water and bran; set aside to cool. In another bowl, cream shortening, sugar and salt; add eggs. Add yeast mixture and mix well. Add bran mixture and 2 cups flour, mixing well after each addition. Gradually add enough remaining flour to form a soft dough. Tum onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down; form into rolls. Place on greased baking sheets or in greased muffin cups. Cover and let rise until doubled, I to I 112 hours. Bake at 375° for 15 minutes or until light brown. Remove from pan and cool on wire racks. Yields 3 1/2 dozen.

Notes:

These golden baked rolls are very soft and tender. They are a delightful addition to any meal and convenient since you start them the day before you want to serve them.

Servings Yield:

Yields 3 1/2 dozen

Ingredients:

1 cup chopped ri oliv
3 chopped green onions
4 slices crumbled crisp bat-on
1 to
1/2! up grated cheddar cht.-ese
da’1l ‘ontershitt sauce
12 Bro”n n-Sene rolls or Butkr flake rolls { )

Instructions:

Combine all ingredients except rolls. Pull rolls apart slightly and stuff generously with mixture. Bake in muffin tins or on cookie sheet in 375° oven for 15-20 minutes.

Notes:

Quick and easy–great for “company” on Sundays. ‘

Servings Yield:

Ingredients:

1/2, cup firmly packed brown sugar
1/2 cup sugar (light brown sugar)
1⁄2 tsp. ground cinnamon
1 (8 oz.) can refrigerated crescent rolls;.. cup butter or margarine melted

Instructions:

Stir together first 3 ingredients. Unroll crescent rolls; brush with melted butter, and sprinkle evenly with sugar mixture. Separate dough into triangles. RoU up each triangle. starting with shortest side; place on lightly greased baking sheet. Bake at 350° for 10-12 minutes or until golden. Remove to a wire rack to cool. Yields 8 roll ups.

Notes:

These were always made in my kindergarten room at school. What great fun to eat whatever we made!

Servings Yield:

Yields 8 roll ups

Ingredients:

1 (1/2.-oz.) package acthe dry yeast
1/2 cup (110° to
115°) warm water
1 Tbsp. plus
1⁄2 cup sugar, dhrided
3/4 cup (110° to
115°) warm milk
3 eggs lightly beaten
1/2 cup butter or margarine softened
1 tsp. salt S to
51/1 cups all-purpose flour butter or margarine melted.

Instructions:

In large mixing bowl, dissolve yeast in warm water. Add I tablespoon sugar; let stand for 5 minutes. Add milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Tum onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cove: r and Jet rise until doubled. about I 1/2 hours. Punch down. Divide into thirds. Roll each into a 12″ circle; cut each circle into 8 wedges. Bruh with melted butter; roll up wedges from the wide end and place, pointed end down, 2″ apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for I 0-12 minutes or until golden. Remove from pans to wire racks. Yields 2 dozen.

Notes:

Tbsp. is a light, golden roll that has a croist 5, hape that only adds to the flavor and aroma. There is no better way to round out a great meaJ than with fresh homemade rolls.

Servings Yield:

Ingredients:

2 (16-oz.) cups small curd cottage cheese
2 Tbsp. butter or margarine
2 (114-oz.) packages acth e dry yeast
1/2 cup (110° to
115°) warm water
1/-4cup sugar
2 Tbsp. driro mint.-ed onion
1 to
2 Tbsp. dill weed
1 Tbsp. salt
1/1 tsp. bakin soda. a1/1 to S cups all-purpose flour

Instructions:

In large saucepan over medium heat, cook cottage chese and butter until butter i melted. Cool to 110°. In large mixing bow I, dissolve yeast in water. Add egg sugar. onion. dill, salt, baking soda and cottage cheese mixture. Add 3 cups of tlour. beat until smooth. Add enough remaining flour to form a soft dough. Tum onto a floured board knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Fonn into 24 balls; place in greased 13 X 9 X 2″ baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Yields 2 dozen.

Notes:

These delicious and versatile rolls are great served warm along-side any dinner. I always make extras since my family enjoys the leftovers for mini-sandwiches and snacks.

Servings Yield:

Yields 2 dozen

Ingredients:

2 packages active dry yeast (1/2 oz. each)
2 cups warm miJk (110-115°)
61/1 to
7 cups all-purpose flour
2 eggs lightly beaten
1/2 cup butter or margarine

Instructions:

melted and cooled 3 Tbsp. sugar 1 tsp. salt Additional melted butter, optional In large mixing bowl, dissolve yeast in milk. Add cups flour, eggs, butter, sugar and salt; bc!at until smooth. Add enough remaining flour to form a soft dough. Tum onto a floured board; knead until smooth and elastic, about 6-8 minutes Place in a greased bo I. turning once to grease top. Cover and let rise in warm place until doubl about I hour. Punch dough down and divide in thirds. Roll each ponion into a J2″ circle; cut each circle into 12 wedges. Roll up wedg!S from the wide end and place with pointed end down on greased baking cs.. Cover and let rise until double about 30 minutes. Bake at -WO° for 12-14 minutes or until. g.. olden brown. Brush with buner. Yields 3 dozen.

Notes:

Nothing gets a response from your diners like fre!>h baked crescent rolls. The aroma in the kitchen will havt! family, frin and special guests asking, “Vhen is dinner going to be! served?. &r’e them wmpped in a hite linen napkin, and njoy watching your guots help themselves to the most irresistible item on the table.

Servings Yield:

Yields 3 dozen