Bread Sticks
Nell Anderson
1/8 c. Parmesan cheese
1/8 c. butter, softened
1/8 c. Mayonnaise
2 Tbsp. sugar
1 1/2 c. warm water
1 Tbsp. yeast
1 tsp. salt (or a little more if you like)
3 to 3 1/2 c. flour
Combine together Parmesan cheese, butter and mayonnaise. Set aside (goes on top) Combine yeast, warm water and sugar; let yeast start to work, then add salt and flour to make a soft dough. Let set 10 minutes. Grease cookie sheet, put dough on sheet, getting it to all corners. Let rise 1 hr. (when I do it, it only needs to rise about 40-45 minutes. (You will know when it is ready to bake) Put topping on top and bake 350 degrees for 20-25 minutes. When ready to serve cut with pizza cutter if you have one.
In the recipe book I have on this recipe it calls for 1/4 c. Parmesan Cheese, 1/4 c. softened butter and 1/2 c. mayonnaise. I have always thought it was twice as much mixture as needed and too rich. It turns out good if I make it just like I have it above. (Just spread a thin layer over it all and it should be fine)
Orange Refrigerator Rolls
Nell Anderson
2 packages yeast or 2 tbsp. Yeast
Mix in ½ c. water and add to ½ c. sugar, and ½ c. oil
3 beaten eggs
2 tsp. salt
3/4 c. warm water
4 ½ c flour
makes a very soft dough - mix with a spoon
Let rise till double - mix down and cover and put in refrigerator. Two hours before serving - roll out like a jelly roll - use ample flour.
Roll up and cut in 1" slices and place in muffin tin and bake 350 degrees 20-30 minutes.
Remove from tin and butter.
Mixture
1 grated
½ c. sugar
Spread on dough
Overnight Butterflake Rolls
Annette Call
Dissolve 2 yeast cakes (2 Tablespoons yeast) in 1/4 cup warm water.
Mix together:
1/2 cup sugar
1/2 cup Shortening (do not melt)
1 cup warm water
Add:
3 beaten eggs
Yeast mixture
4 1/2 cups flour
2 teaspoons salt
Let stand in refrigerator overnight (covered). Roll out thin and spread with butter. Roll up like you do cinnamon rolls and slice in 1-inch pieces. Place in greased muffin tins. Let rise about 3 hours. Bake at 400 degrees for 10 -15 minutes or until a golden brown. Brush tops with melted butter and enjoy.
French Bread Spread
Jana Freed
1 cube butter, softened not melted
1 tsp. dried parsley
1/4 tsp. oregano
1/4 tsp. dillweed
1/4 tsp. garlic salt
2 tbsp. parmesan cheese
Mix all ingredients together. Cut a loaf of french bread in half. Spread on both sides of a loaf of french bread. Place halves on top of each other. Wrap in foil. Bake in a 350 degree oven for 15 minutes.
Family Favorite Breadsticks
Jana Freed
Mix & let yeast dissolve:
1 tbsp. yeast
1 1/2 cups warm water
1 tbsp. sugar
Add yeast mixture to:
1/2 tsp. salt
3 cups flour
Mix and kneed for 2 to 3 minutes max.
Let sit for 10 minutes (or longer if you have time). Roll out on floured surface and cut into strips.
Put cookie sheet with 1/2 cube of butter on it in a preheating 375 degree oven and let melt. Place breadsticks on pan. Season with parmesan cheese, garlic salt, salad supreme, and sesame seeds (if desired). The secret ingredient is the salad supreme. I have only found it at Albertson's in their spice section. Let sit on pan for 10 more minutes. Bake for 15 to 20 minutes.
The Inn Dinner Rolls
from "The Inn" restaurant on Temple Square
Jana Freed
2 1/2 tbsp. dry yeast 1/3 cup sugar
1/4 cup real butter, softened 1 tbsp. salt
1/2 cup dry milk powder 1 egg
6 1/2 cups flour (or less) 2 cups warm water
In a large bowl combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups of flour, and egg. Beat together until very smooth. Add 2 more cups of flour, one at a time, and beat until smooth. Add 1 more cup of flour, 1/2 at a time. Mix until dough is smooth and satiny. Gather dough into a ball and place into a greased bowl. Let rise in warm place until double in size.
Use the last of the flour (1 1/2 cups) as needed on the board for rolling and shaping the dough. Don't use it all unless you need it. Roll dough out like a pizza, cut into slices, then roll up like butterhorn rolls (start at the wide end and roll to the point). Place rolls on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes or until golden brown. Makes about 2 dozen rolls. (Always add flour gradually and keep dough as soft as you can handle it.)
Crescent Rolls
Julie John
Dissolve:
1 package Yeast (or 1 Tablespoon)
1 1/4 cup warm water
Add:
1/4 cup sugar
1 teaspoon salt
3 eggs, well beaten
Add, then beat until smooth:
3/4 cup melted butter or margarine
4 cups flour
Cover tightly and refrigerate at least 4 hours. Then take a portion, roll in circle on well-floured board or countertop.
Cut into pie-shaped wedges. Roll wedges for crescents. Bake 10 minutes at 400 degrees on grease cookie sheet. Dough will
store in refrigerator for 5-6 days. Make 6 dozen.
Honey Whole Wheat Rolls
Tammie McCammon
SERVINGS: 15
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
Ingredients:
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/4 cup butter or margarine, melted
- 1/4 cup honey
- 1 egg
- 3/4 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1 teaspoon salt
- 2-1/4 to 2-3/4 cups all-purpose flour
- Additional melted butter or margarine
Directions:
In a mixing bowl, dissolve yeast in water. Stir in the butter, honey, egg, whole wheat flour, oats, salt and 1 cup of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 15 rolls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20 minutes or until golden brown. Brush with butter. Yield: 15 rolls.
These are sooooo Yummy!
BreadSticks
Tammie McCammon
Makes 1 tray
1T Yeast
2T Sugar
1 1/2 Cups Tap hot water
Put in mixing bowl and mix and let sit for 5 min.
Add 1 tsp salt and 3 1/2 cups of flour (Always start with half the flour)
Mix and let rest for 15-20 min.
Melt 1 stick of butter or marj in a jelly roll size pan. Roll dough out into a rectangle spinkle with garlic salt, parmesan(all optional). Use a pizza cutter and cut into 1/2 inch strips fold each strip in half and twist, roll in butter and lay in pan. Finish the rest and it should fill the pan, sometimes you have to scrunch, because they start rising. Sprinkle with Sesame Seeds and Cover with a towel and let double in size, not usually longer than 30 min if you didn't kill your yeast. Bake at 375 for 15-20 min, until golden brown.
French bread
Krista Nebeker
3 Tbsp. Sugar
1 1/2 Tbsp salt
3 tbsp oil
4 1/2 cup warm water
3 Tbsp yeast
12 cup flour
Dissolve yeast in 1/2 cup warm water. Combine with water and other ingredients. Add flour until you have a very stiff dough. If dough seems soft, add a little more flour. Let the dough rise for 10 minutes and then mix down. Mix down every five minutes for 20 minutes Divide dough into four parts. Roll out as jelly roll and then roll up the long way of dough. Brush with one egg white mixed with one TBSP water. Slash if desired and sprinkle with sesame seeds and let raise until desired size of loaf. Bake 400* for 25 min.
Quick Rolls
Jana Richards
Ingredients
4 1/2 cups flour
2 tbsp yeast dissolved in ½ cup warm water
3 eggs-beat
1 cup warm water
1/2 cup sugar
1/2 cup margarine-melted
1 tsp salt
Directions
Set aside 2 tbsp yeast in warm water.
Beat eggs. Add 1 cup water, sugar, melted margarine, salt, & yeast. Mix well.
Add 4 1/2 cups of flour and mix well with wooden spoon or mixer. Dough will be soft and sticky.
Let rise for one hour. Punch down and shape into rolls. Place on greased cookie sheet, and rise for half hour.
Bake at 400 degrees for 12 to 15 minutes
Old fashioned sweet dinner rolls (not Texas Roadhouse but worth a try)
Candice Scott
2 c scalded milk
1/4 c softened butter
1/2 c sugar
1 tsp salt
1 yeast cake dissolved in 1/4 c 100 degree water
3 1/2 c flour
1 whole egg
2 egg yolks
*in a large mixing bowl, combine the scalded milk with butter, sugar and salt. Wait until liquid cools, and then add three cups of flour and the dissolved yeast.
*Cover and allow dough to rise.
* Beat whole egg and the two yolks, and add to the dough with just enough additional flour to be able to punch it down. Roll out and cut into two inch squares, one inch high.
* Give the rolls adequate elbow room on the spray coated pan, bake for about 15 minutes in an oven that was preheated to 350 degrees. (Rotate baking pan after about seven minutes.)
Monkey Bread (not the sweet roll kind)
Tina Shepherd
2c very warm water
1/2 cup sugar
2 tsp salt
1 TBsp yeast
Mix and let bubble. Add:
2 beaten eggs
3 c flour
Stir well. Add:
4TBsp vegetable oil
3 c flour
Dough will be sticky. Let rise until double. Roll out on floured board . Cut all of the dough into circles (I use a large glass or cookie cutter) MElt one cube of butter in a pan (I usually use a bundt cake pan, but if you half the recipe it works well in a bread pan) Layer all of the circles in the melted butter (for this step I usually just stack the circles and lay them so they are vertical instead of one top of each other) Let them rise to the top of the pan. Bake at 350* for 20 minutes covered, uncover and cook 10-20 more or until cooked through and golden brown.
Great Food Storage Bread
(Ready in 1 hour)
Holly Williams
Full Recipe
10 1/2 cups bread flour (you have to use bread flour)
1/2 cup sugar
3 rounded T. instant yeast
3 T. liquid Lecithin (can be purchased at health food stores)
4 Cups of your hottest tap water
1 tsp. salt
** Mix all dry ingredients first. Add hot water an lecithin. Keep an extra cup of hot water on hand. When measuring Lecithin pour in bowl 3 blobs the size of quarters. It is way too sticky to use a tablespoon measuring spoon.
** Mix for 1 minute. Add more water as needed. The dough needs to be sticky. The stickier the dough the more moist it is. When dough is at right consistency; mix for 7 mins. more. (After 7 mins. you cannot add more flour or water).
**Take pam spray and spray hands and cutting board. (Do not use flour on anything! It will dry out your bread). Spray everything you are going to use.
** Immediately cut into 4 loafs. (You want to do this fast before it start to rise). Cutting is better than breaking it apart.
** Now that you have your 4 loafs you can do what ever you want. You can cook up all 4 into bread loafs or make 1 loaf of bread and breadsticks, pizza crust, cinnamon rolls, cinnamon twists, meal or dessert breads. Anything fun to do with bread. We made this recipe while camping and did scones!
** Cook 350 for 25 mins.
* Make stuffed pizza crust and roll string cheese in crust!
* If you use Wheat flour use 1/2 cup of applesauce in place of some of the water.
* If you don't have a big Bosch, you can split recipe in half and use your kitchen aide.
* Lecithin last about 8 years whether opened or not.
*All ingredients can be put into food storage!
My sister had a lady in
French bread
Krista Nebeker
3 Tbsp. Sugar
1 1/2 Tbsp salt
3 tbsp oil
4 1/2 cup warm water
3 Tbsp yeast
12 cup flour
Dissolve yeast in 1/2 cup warm water. Combine with water and other ingredients. Add flour until you have a very stiff dough. If dough seems soft, add a little more flour. Let the dough rise for 10 minutes and then mix down. Mix down every five minutes for 20 minutes Divide dough into four parts. Roll out as jelly roll and then roll up the long way of dough. Brush with one egg white mixed with one TBSP water. Slash if desired and sprinkle with sesame seeds and let raise until desired size of loaf. Bake 400* for 25 min.
Easy French Bread
La Tisha Wammack
2 ¼ C warm Water
2 T sugar
2 Pkgs Yeast or 2 T
1 T salt
2 T oil
5 ½ to 6 Cups flour
Combine water, sugar, and then sprinkle yeast on top. Allow yeast to soften. Add salt, oil and 3 cups flour. Beat well add remaining flour, mixing well. Let rest 10 minutes. Stir down then knead dough on a floured board. Knead only 2 to 3 times. Divide into 2 balls. Shape dough fold under end. Put on baking sheet sprinkled with corn flour. This way you won’t have to grease your baking sheet. Let rise for 30 minutes. With a sharp knife make 3 slashes ¼ inches deep on top. Brush entire surface of bread with 1 beaten egg. (Or just put butter on the top when it’s all done). Bake 30 minutes at 400° (check the first time you make it your oven might cook faster or slower).
Aunt Marsha’s Famous Rolls
INGREDIENTS:
2 1/4 tsp of yeast (1 pkg)
3/4 cup warm water (100°-110°)
7 Tbsp Sugar
3/4 cup warm milk (100°-110°)
1/4 cup oil
1 3/4 tsp salt
4-5 cups flour
PREPERATION:
Dissolve the yeast and 1 Tbsp sugar in warm water for 5 minutes; Add milk, oil, salt and the remaining 6 Tbsp sugar; Add in 4 cups of flour and knead dough for approximately 10 minutes if kneading by hand or 6 minutes if using mixer, adding in additional flour as necessary (the dough should be slightly sticky); Transfer the dough to a slightly oiled bowl, cover with plastic wrap and let rise until doubled (approx 1 hr); Transfer dough to a floured surface and roll out dough; Cut dough into circles and dab butter in the center of dough; Fold the dough in half and pinch the edges closed; Place on baking sheet and cover with plastic wrap; Let rise until double in size (approx 1 hr)
BAKING:
Preheat oven to 425°; Bake for 12 - 15 minutes.
Jenean’s Crescent Rolls
La Tisha Wammack
3 C bread flour
½ cup sugar
1 T salt
1 T yeast
Mix well, in center add:
½ C oil
2 ½ C hot water
1 egg
Mix in center. Add 3 ½ – 4 ½ cup all purpose flour until no longer sticky. Cover and allow to rise for 1 hour or until doubled in size. Separate in half. Roll each ball into a good size circle. Cut in “pizza” slices, (16). Roll from big end to small. Place on greased baking sheet. Cover and let rise for 1 hour. Bake at 350° for 12 minutes or until golden brown.
Bread Bowls
La Tisha Wammack
2 1/2 C very warm water
2 T cooking oil
2 T sugar
6 C flour, divided in half
1 T salt
2 packages (2 T) dry yeast
In a large mixing bowl, add warm water and stir in sugar, salt, oil, and half the flour with the yeast mixed in. Mix well. Stir in remaining flour and mix until all ingredients are completely mixed. Leave spoon right in the batter. Allow dough to rest 10 minutes, then mix again. Allow dough to rest another 10 minutes, then mix again. Repeat this process every ten minutes for an hour. Turn dough onto floured surface; knead only enough to coat dough with flour so that it can be handled then divide into four parts. Roll each part into a ball and then tuck the dough on the bottom so that the top in nice and round. Cover lightly and let rise for a half hour. Bake at 400° for 20 minutes.
Dinner Roll Knots
La Tisha Wammack
4-4 ½ C Bread flour (or all-purpose)
¼ C sugar
2 pkgs. Yeast
1 ½ t salt
1 ¼ very warm milk (120° - 130°)
1/3 C butter or margarine softened
2 eggs
Combine 1 C flour, sugar, yeast, and salt in large bowl. Add in the warm milk and butter and beat for about two minutes of until well mixed. Add in 1 egg and 1 C flour and beat for two more minutes. Gradually add in the remaining flour until you create a soft dough that pulls away from the sides easily. Spray the top of the dough with Pam or other cooking spray, cover and let rest about 10 minutes.
Remove the dough from the bowl, punch it down and divide it into 24 equal parts. Roll each piece into about a nine inch rope and then tie a loose knot in the dough. Place on a greased baking sheet, spray top with cooking spray and allow to rise about 20-40 minutes or until doubled in size.
Beat the remaining egg and brush on the tops of the rolls. Bake at 375° for 15-20 minutes or until golden brown.
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