Category: Rolls

Ingredients:

2 (1/2,-oz.) packages active dry yeast
1 c. warm milk
1/3 c. butter or margarine, softened
1/4 c. sugar
1 c. cooked or canned pumpkin
111! tsp.’salt
51/2 to
6 cups all-purpose flour
1 T. cold wakr Sesame or poppy seeds optional

Instructions:

In a mixing bowl, dissolve yeast in warm milk. Add the butter. sugar. pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth_ Stir in enough remaining flour to form a soft dough. Tum onto a lightJy floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to gree top. Cover and kt ri in a warm place until doubled, about I hour. Punch dough down. Tum onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a IO inch rope; tie into a knot and tuck ends under. Place 2″ apart on greased bakingheets. Cover and let rise until doubkd, about 30 minutes. In a small bowl, at water and remaining egg. Bruh over rolls. Sprinkle with sesame or poppy ses if dsired. Bake at 350° for 15-17 minutes or until golden brown. Remo, e from pans to wire racks. Yields 2 dozen.

Notes:

Servings Yield:

Ingredients:

2 cups flour, sdf-rising
1/4 <. up mayonnaise &1698--08 1 tsp. sugar Instructions: Combine all ingredients, mixing wen. Spoon into lightly greased 2 inch muffin pans; bake at 450° for 10 minutes or until golden brown. Notes: These roaJly are good tasting, and don't I. ct the ease of preparation fool you. Something this easy should not be this good. Servings Yield:

Ingredients:

2 (1/2,-oz.) packages active dry yeast
1/2a cups (110° to
115°) warm water
1/2, cup shortening
1/2 cup plus
1 Tbsp. sugar
2 tsp. salt
3 cups whole-wheat flour
1/2 lo
4 cups all-purpose flour;., cup buUer or margarine melted

Instructions:

In large mixing bowl, dissolve yeast in warm water, let stand for 5 minutes. Add the shortening, eggs, sugar, salt and whole-wheat flour; beat until smooth. Add enough flour to form a soft dough. Tum onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until doubled. about 1 hour. Punch down. Divide into four portions; shape each into 12 balls. Place I” apart on greased ba. ldng sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375° for 11-15 minutes or until brownedBrush with butter. Yields 4 dozen.

Notes:

Jacob, Adam, Christian and Samuel–reach eagerly for one of my homemade wheat roUs. These are hearty with whole-wheat and rich with old-fashioned goodness, and they bake up to a beautiful golden brown.

Servings Yield:

Yields 4 dozen

Ingredients:

l
1/4 cups whole-wheat flour
1/2, cups all-purpose flour, djvided
2 (1/2-oz.) packages acth1e dry yeast
2 tsp. salt
1⁄2 tsp. baking soda
1/2 cups (12 oz.) plain yogurt
1/2 cup water
3 Tbsp. butter or margarine
3 Tbsp. honey…

Instructions:

In mixing bowl, combine whole-wheat flour, regular flour, yeast, salt and soda. In saucepan over low heat, heat yogurt, water, butter and honey to I 20°. Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form soft dough. Turn to floured urface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowJ, turning once to grease top. Cover and let rise until doubled, about I hour. Punch down; divide into 24 pieces. Roll each piece into a 9″ rope. To form S-shaped rolls, coil each end of rope toward center in opposite directions. Place 3″ apart on grea.4ied baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400° for I5 minutes or until brown. Spray tops with non!)Lick cooking spray while warm. Cool on wire racks. Yields 2 dozen.

Notes:

Tbsp. is a great roll to prepare ahead of time when you are asked to bring the bread to potluck or family dinners. The coiled appearance is very pleasing and people always snap them up very quickly. Recipe Favorites Recipe Favorites Muffins Great Grandma Ruby Joyce Ree Sanfo Charlotte, Christian, Adam and Jacob at The Farm on Four-tile Prairie, Vise, Texas Refrigerators in kitchens that are really used a lot, usually have lots of family photos on them. I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accoW1ts, I should be hanging from a charm bracelet Erma Dombeck

Servings Yield:

Yields 2 dozen

Ingredients:

1 pkg. dry yeast
1/2-cup (110° to
115°) warm water
1 tsp. sugar
1 cup milk scalded
1⁄2 cup shortening
1/2. cup sugar
llh tsp. salt
1 egg well beaten
31⁄4 cups aU-purpose flour butter or margarine melted Pop. py seeds

Instructions:

Sprinkle yeat over water in small bowl. Add 1 tsp. sugar. stir well, and set aside until yeast is dissolved (5-10 minutes). Combine milk, shortening, 1/2i cup sugar, and salt in large bowl; stir until hortening is melted, and cool to lukewarm. Stir ineggand yeast mixture. Gradually add flour, beating well after each addition; continue to beat until batter is smooth. Cover and let rise I hour and 30 minutes; stir down with aspoon. Cover and let rise 30 minutes. Spoon dough into lightly greased 3″ muffin tins, filling 1/2 full. Let rise 20 minutes. Brush tops with butter, and sprinkle with poppy seeds. Bake at 425° for 12-15 minutes or until golden brown. Yields I 1/2 doz.

Notes:

Servings Yield:

Yields I 1/2 doz

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:

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

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: