French Bread Rolls

Kristi John

French Bread Rolls

1 1/2 cups warm water (110 degrees F)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

In a mixing bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture add the oil, salt, and 2 cups flour.
Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and form into round balls.
Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
Meanwhile, preheat oven to 400 degrees.
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

*These can be made into French bread loaves, bread bowls, or rolls. They all turn out great!

Wheat Bread for Beginners

Danielle Peterson

2 tablespoons salt
1 cup sugar
1/3 cup oil
5 cups luke warm water
2 tablespoons yeast
5 cups whole wheat flour *

*If you are wanting less wheat, substitute some of the wheat for white flour, making sure that whatever the combination, it equals 5 cups.

Add the above ingredients to a mixer. Turn on mixer for about 1 minute, just until smooth.
(This is where I add 1 cup of oats...yummy!!)

Let mixture sit for about 10 minutes to prove and activate the yeast. Seeing bubbles means the yeast is working.

Then slowly add 7 cups of white flour.

Let mixer knead dough for about 10 minutes. Set aside and let raise for 45 minutes, until doubled. Roll into greased bread pans, and let raise again for another 45 minutes. Bake loaves at 350 degrees for 32 minutes, or until golden brown.

100% Whole Wheat Bread

Lesli Dustin

This recipe can be finicky depending on the weather or your particular karma that day, so don't give up. I have recently begun adding the extra seeds and grain at the end of the recipe for extra nutrition and texture. My kids hate it, but it makes kind of a 7-grain-ish kind of bread that I love. Until I eliminated dairy from my diet, I added powdered milk (up to 3/4 cup per recipe) to help rotate my food storage and get some calcium in there. It makes a stiffer bread.

2 1/2 cups hot water
1/2 cup honey
1 T. yeast
2 vitamin C tabs (500 mg.), crushed
1/4 cup gluten flour
1/3 cup oil
1 T. salt
6 cups whole wheat flour
1/2 cup flax meal (optional)
1/2 cup millet (optional)
1/2 cup unsalted sunflower seeds (optional)
1/4 cup poppy seeds (optional)

Combine water and honey in large mixing bowl; add yeast and wait to see the bubbles form. Add vitamin C, gluten, oil, salt, and 2 cups wheat flour. Stir with a whisk until well blended. Let sit for at least 1/2 hour and up to several hours. Doing this sponge step will help you achieve a more even textured bread. Add remaining flour and, if desired, remaining ingredients. Knead for 6-8 minutes or until stretchy. Let rise in warm place. Punch down and form two loaves. Let rise again. Bake at 350 for about 35 minutes.

Vanilla Cornbread

By Amy P.
This is a sweet cornbread we usually serve with honey-butter as a side for chili or stew. We have also made it in the dutch oven while camping and it turned out pretty well.

1 cup yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
3/4 cup powdered sugar (I've used honey before)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 1/4 cup buttermilk (cultured)
1 tbsp pure vanilla extract
6 tbsp unsalted butter, melted
Preheat oven to 350 F

Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in large bowl.
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or whisk. Add to dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to over mix.
Pour the batter onto a greased 8-inch round spring form or square Pyrex pan.

Bake in preheated oven about 40-45 min 350 F, until golden around the edges and cake tester inserted comes out clean. Let stand 10-15 min before cutting.

Cheddar Bay Biscuits

By Amy P.
We use this recipe when we need a quick starch to go with dinner. It whips together very quickly and tastes surprising good for how easy it is.

2 cups Bisquick
3/4 cup milk
3/4 cup grated sharp cheddar cheese (We use extra sharp, because in our opinion the sharper the better!!)
1/4 cup butter melted (sometimes I skimp on the butter, but don't tell Dallan :) )
1/2 tsp garlic powder
1/2 tsp Italian seasoning (this is optional, I make it with and without)

Heat oven to 450 F
Mix Bisquick, cheese and milk; stir until soft dough forms. (Of course I just use my kitchen-aid) Drop by spoonfuls onto an ungreased cookie sheet.
Bake 7-9 min. Combine butter & spices; brush over warm biscuits.
Serve warm.

Blitz Bread

From Melanie G.

**This is an extremely easy, quick recipe that makes a focaccia-type bread - perfect for a weeknight or if you work all day and don't have time to let bread dough rise several times**

1 1/2 cups (12 ounces) warm water
3 tablespoons (1 1/4 ounces) olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups (14 ¾ ounces) all-purpose flour
1 tablespoon instant yeast
1/2 teaspoon garlic salt
3 teaspoons dried herbs (I have an herb medley of oregano, basil, parsley and rosemary that I use)
dried herbs for sprinkling

1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, except the dried herbs for sprinkling, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy.

4) While the dough is rising, preheat the oven to 375°F.

5) Gently poke the dough all over with your index finger.

6) Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired.

7) Bake the bread till it’s golden brown, 35 to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

To make cheese-stuffed bread: Add 1 cup crumbled feta cheese to the dough after it's been kneaded for 60 seconds.

1/2 Whole Wheat 1/2 White Bread for Bread Makers

From Teresa B.

1 tablespoon yeast
2 cups lukewarm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons oil
2 cups wheat flour
2 cups white flour

Put bread maker on dough cycle. Take dough out of bread maker. Place dough in greased bread pans. Let rise 1 hour. Bake in oven at 375 degrees for 30 minutes. Put bread on cooling racks.

Variations:
For Orange Butterflake Rolls:
Prepare dough in bread maker. After you take out the dough, place the dough on a floured surface. Roll out the dough and spread orange filling.

Orange filling: 1 stick butter, melted and add 1 cup sugar and 2 tablespoons grated orange peel. Mix together. Roll dough up in cinnamon roll fashion. Cut dough into slices. Place on greased pans. Let rise 30 minutes. Bake in oven at 375 degrees for 10-12 minutes or until lightly browned on the tops.

Focaccia Bread

From Melissa H.

2 cups warm water
1 1/2 tablespoons yeast
pinch of sugar
1 teaspoon salt
5 cups flour

Knead dough in mixer with hook for 10 minutes. Let dough rise until doubled. Shape dough into loaves. Let rise again. Cut //// lines on top of loaves. Spritz with water and bake at 425 degrees for 15-20 minutes. For hard crust, spritz again after 10 minutes.

Dill Casserole Bread

From Sally M.

1 package dry yeast
1/4 cup warm water
1/ cup creamed cottage cheese
2 tablespoons sugar
1 teaspoon instant minced onion
1 tablespoon butter
2 teaspoons dill weed or seed
1 teaspoon salt
1 egg
1/4 teaspoon soda
2 1/4 to 2 1/2 cups flour

Soften yeast in water. Heat cottage cheese to lukewarm. Place in mixing bowl, add sugar, onion, butter, dill, salt, egg, soda and yeast. Add flour gradually, beating well. Cover, let rise in warm place for 50 to 60 minutes, or until double in size. Stir down and put in well oiled casserole dish and let rise again 30 to 40 minutes. Bake for 40-50 minutes in a 350 degree oven. Brush with melted butter and sprinkle with salt after baking.

No-Knead Artisan Bread

From Melanie G.

3 cups all-purpose flour, plus more for dusting
1/4 teaspoon instant yeast
1 1/4 tesapoons salt
Cornmeal or wheat bran as needed

1. In a large bowl combine the flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (Don't be fooled, your hands will be COVERED in sticky dough right about now...that is ok!) Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (NOT terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2-4 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I only ever do an additional 5-10 minutes max because I don't like a really hard, dark crust), until loaf is beautifully browned. Cool on a rack.

Monkey Bread (Pull Apart Bread)

Kaleena Jensen

Give yourself 5-6 hours to make this bread. Makes 2 Bunt pans of bread, or bunt and loaf pan, or nice rolls. (unless those of you who make things rise faster want to try your methods!!)

1/2 Cup Lukewarm water

1/4 Cup Sugar

1 T Yeast

Stir Together let set for 10 minutes

Add 1/4 cup more sugar, 1 T Salt, and  1 1/2 cups more warm water. Separately beat 2 eggs then add to mix.

Mix in 3 cups Bread Flour

Add 1/4 cup vegetable oil

Add in up to 4 more cups bread flour (determine by if batter is pulling away from side of bowl) and knead until flour is absorbed

Cover with damp cloth and let rise for 2 hours.  After it has risen, punch it down and let it rise again about 1/2 hour.

Melt 1/2 square BUTTER for each pan in bottom of pan.

Cut dough in half, roll out 1/2 to about 1/4 " thick, cut circles of dough with a donut cutter ( I used a cookie cutter that was a bit bigger) Place the circles standing up inside bunt pan on their edges, filling each bunt pan with half of the dough.  Cover and let rise again for 1 1/2 hours.  

Preheat oven to 400 Degrees. Cover bunt pan with aluminum foil and bake 15-20 minutes, remove aluminum foil and bake until top is light brown.

You can rub a little butter on the top when it comes out.  When you flip it out of the pan it should have a beautiful medium brown butter flavored bottom.  Best served hot!

Blueberry Hot Bread

1 cup sugar
2 eggs
1 cup milk
4 TBS melted butter
3 cups flour
1 tsp. salt
4 tsp. baking powder
2 cups blueberries (fresh or frozen)

Cream sugar and eggs. Stir in milk and melted butter. Sift dry ingredients together and add to creamed mixture. Fold in blueberries and turn into two well greased bread pans. Bake at 350 for 45-50 minutes.
Judy Cash

Butterflake Rolls

Kaleena Jensen

These are so delicious, a family tradition from my mom!

1 can evaporated milk

1 1/2 cups HOT water

3/8 cu lukewarm water

3 yeast cakes (which are 3 packets in the strips or 2 1/4 tsp = 1 yeast cake)

3 eggs

1 1/4 tsp salt

3/4 cup sugar

6-8 cups flour

1 cube butter

Dissolve yeast in lukewarm water in small bowl.  Beat egss and then add sugar, salt, evaporated milk and hot water in main bowl, then add in yeast.  Slowly add up to 5 cups of flour and mix thoroughly.  Turn out on floured surface and knead, adding flour to make good dough, roll out to 1/2" thick and cut out in circles, melt butter and pour into baking sheets dip both sides of circle in butter and fold in half on baking sheet. Allow 2-4 hours to raise and bake 8-10 min at 370-400 degrees.  I would say this should make about 4 dozen rolls depending on size of circle.  

Pumpkin Apple Spice Muffins

Posted by Melanie G.

**These have to be one of my all-time favorite muffins.**

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice (or use equal amounts of cinnamon, nutmeg, allspice and ginger)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped
1 teaspoon pumpkin pie spice (or use equal amounts of cinnamon, nutmeg, allspice and ginger)
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
Yield: 2 dozen

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Posted by Melanie G.

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Lemon Bread

Judy Cash

**My mom makes this every year at Christmas and it has become a tradition in our home as well.**

3/4 cup shortening
2 cups sugar
2 teaspoons baking powder
3 cups flour
4 eggs
1 cup milk
grated rind of 1 lemon

Beat shortening, sugar, eggs and lemon rind, add baking powder and milk. Stir in the flour and pour into two prepared loaf pans. Let it stand int he pans for 20 minutes. Bake for 1 hour at 325 degrees.

Glaze:
Squeeze the juice out of one lemon and add 1/2 cup sugar. Stir until mostly dissolved.

Place bread on a plate right after it comes out of the oven and spoon the glaze over the top. Let it cool then wrap in plastic wrap.

French Bread Rolls

Posted by Melanie G.

**This is my go-to roll recipe in a pinch. They rise QUICKLY and are so, so soft and delicious, not to mention pretty darn easy for homemade rolls. I often make them bigger and use them for hamburger buns as well.**

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

Classic Buttermilk Waffles...with Cheese

Posted by Melanie G.

**Our go-to waffle recipe. We sprinkle cheddar cheese on the waffle batter before closing the iron to bake for a nice crunch.**

2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Buttermilk Banana Bread

Posted by Melanie G.

**This is my tried-and-true recipe for banana bread. It is buttery and very light in colored, unlike traditional banana bread...very delicious.**

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

Grandma's French Bread

posted by Melanie G.

**This bread is no fail! I always am making it in a pinch when I am taking dinner in to someone or just want to serve it with spaghetti to my family. I could eat the entire loaf.**

2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick - but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

Zucchini Bread

2 cups whole wheat flour
2/3 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp ground cinnamon
3 large egg whites
1 large egg
1 cup sugar
2 tsp vanilla extract
1/3 cup canola oil
2/3 cup unsweetened applesauce
2 cup zucchini, grated
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350 degrees. Coat two 8 x 4 loaf pans with cooking spray, set aside.
In a large bowl, mix together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder, and cinnamon; set aside.
Using an electric mixer, beat egg whites until frothy. Add egg, sugar, vanilla, oil, and applesauce. Beat until thoroughly combined, beat in zucchini. Add flour ingredients to egg mixture and mix well. Fold in nuts and raisins. Bake 50 to 60 mins.

FYI: 10 slices per loaft with a WW points value of 3 pts per slice. (Compared to 9 pts regular!)

Posted by: Rachel Swanton

Flour Tortillas

Lesli Dustin

4 cups flour
2 t. salt
4 t. baking powder
2 T. shortening
1 1/2 cups warm water

In a large bowl, stir together the dry ingredients. With a pastry blender or fork, cut in the shortening. Add enough water to make a soft but not sticky dough. Knead for 5 minutes. Divide the dough into 1/4 cup (3 oz.) portions and form into balls. Roll each ball flat (about 12 in. diameter). Heat a large heavy skillet over medium heat. Place the tortillas one at a time into the dry hot skillet; cook until brown and then turn. Keep warm in cloth towel. *Be careful not to cook too much or they won't bend easily.

Buttermilk Biscuits

Lesli Dustin
I grew up with these biscuits and they are my family's favorite now too. Best hot out of the oven with honey or jam.

2 cups flour
1 T. baking powder
1/2 t. salt
1/3 cup shortening
1 cup buttermilk

Combine dry ingredients. Cut shortening in. Mix buttermilk in with as few strokes as possible. The less you work the dough, the more tender the biscuits. Pat dough about 1 inch flat. Cut biscuits and place on ungreased cookie sheet. Bake at 425 for 12-15 minutes.

Breadsticks, Cheese Bread and Pizza Crust

Lesli Dustin

1 1/2 cups warm water
1 T. yeast
2 T. sugar
1/2 t. salt
3 1/2 cups flour (I use 2 cups white flour, 1/2 cup gluten flour, and 1 cup whole wheat flour)

Dissolve sugar and yeast in warm water. Combine remaining ingredients into yeast mixture and knead for 6-8 minutes. Let rise until doubled.

FOR BREADSTICKS:
Melt 1/2 stick butter on a large cookie sheet. Roll dough out about 1/2 inch thick and cut into strips. Roll in butter and arrange on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise until doubled. Bake at 375 for 10-15 minutes.

FOR CHEESE BREAD:
Sprinkle countertop with parmesan cheese. Roll dough out into a circle on the parmesan cheese. Place on a greased pizza pan. Sprinkle with garlic salt and mozzarella cheese. Let rise
until doubled. Bake at 400 for 15 minutes. Slice into wedges.

FOR PIZZA:
Roll dough out on a surface sprinkled with cornmeal. Place on pizza pan and top according to your family's tastes. Let rise until crust is a little puffy. Place in cold oven on the bottom rack. Turn oven on to 500 degrees and set the timer for 20 minutes, checking after 15 minutes. Let sit for 5-10 minutes before slicing.

Mom's Bread and Cinnamon Rolls

Lesli Dustin

1 cup warm water
½ cup sugar
1 ½ T. yeast
1 cup hot water
4 T. butter
2 ½ cups white flour
½ cup dry milk, optional
3 cups whole wheat flour
6 fl oz canned milk
¾ t. salt
1 ¼ cups more white flour or ground white wheat

Place 1 cup warm water in a mixing bowl and add sugar and yeast; let sit for 10 minutes. Meanwhile, in a separate container, place 1 cup hot water; add butter and let sit until melted or soft. Sift dry milk with 2 1/2 cups white flour. Add this mixture, wheat flour, butter/water mixture, milk, and salt to the yeast mixture. Knead for 6-8 minutes with the dough hook or by hand. Add the additional 1 1/4 cups flour and knead until you have a smooth, soft dough. It will be a little sticky, don't add too much flour. Let rise until doubled. Punch down. Let rise again. Punch down and form 3 loaves. Let rise in pans until doubled. Bake at 375 for 25-30 minutes.

FOR CINNAMON ROLLS:
Instead of forming loaves, roll dough out into a large rectangle on a surface sprayed with cooking spray. Spread with butter (I use a little more than you would if you were spreading bread with butter to eat). Sprinkle liberally with cinnamon and brown sugar. Roll up from the long side. Slice into 1" thick slices or thicker. Place on a greased cookie sheet. Let rise until doubled in size. Bake at 350 for about 20 minutes. Drizzle with a glaze made from butter, powdered sugar, milk and vanilla.

Homemade Bread

Posted by: Jessica Rowley

5 Cups Warm Water
add 2 Tbsp. yeast
3/4 cups Sugar
add 4-5 cups flour.

Mix together.

add 2 Tbsp. salt
1/2 cup oil
add flour until bowl is clean (I use my bosch, so until it no longer sticks to the sides of the bowl, its approx. 7-8 more cups of flour)

Set time for five minutes, and let the dough knead in the mixer.

Put into pans and let rise.

Bake 350 Degrees for approx. 20 minutes

Orange Rolls

posted by Melanie G.

1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well. When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9 X 13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife or dental floss into 1 inch slices.

Twist and stretch each slice, then place on a well-greased baking sheet (the "twist and stretch" may be confusing but all you do is take the cinnamon-roll like circle you just cut from the log and stretch it while twisting it into a figure-8...if that is not your thing than by all means bake them cinnamon-roll style and they will still be very delicious and pretty). Let rise away from draft until dough doubles. Bake at 350 for about 20 minutes. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze: Mix together 1 1/2 cups powdered sugar, 3 T. freshly squeezed orange juice and 1/2 tsp. Grated orange rind.

Lion House Dinner Rolls
2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until about triple in size.

Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Bake at 350 degrees for 12 minutes. Makes about 5 dozen rolls.