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Pat’s Pantry: A Basket Full of Goodies

Nothing makes your mouth water more than the smell of freshly baking bread. Prizes have been won in baking contests with these recipes. – Pat

Yeast rolls

2 packages (¼ oz. each) active dry yeast
¾ cup warm milk (110 to 115 degrees)
¾ cup lemon-lime soda
½ cup butter, cubed
4 eggs
¾ cup sugar
1 teaspoon salt
5 3/4 to 6 1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm milk. In a saucepan, heat soda and butter to 110 degrees. Add the warm soda mixture, eggs, sugar, salt and 2 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Divide each portion into nine pieces. Shape each into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 18-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.

Brown rolls

2 cups boiling water
1 cup quick-cooking oats
2 packages (¼ oz. each) active dry yeast
¼ cup warm water (110 degrees)
2 eggs, beaten
½ cup molasses
½ cup vegetable oil
1/3 cup sugar
½ teaspoon salt
5 ¾ to 6 ¼ cups all-purpose flour
Melted butter or margarine

In a large mixing bowl, combine boiling water and oats; cool to lukewarm (110 to 115 degrees) meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar and salt. Add enough flour to form a soft dough. Turn onto a floured surface; knead 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. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes. Brush with butter. Cool on wire racks.

Honey whole-wheat rolls

2 packages (¼ oz. each) active dry yeast
1 cup warm water (110 to115 degrees)
¼ cup butter or margarine, melted
¼ cup honey
1 egg
¾ cup whole wheat flour
½ cup old-fashioned oats
1 teaspoon salt
2 ¼ to 2 ¾ cups all-purpose flour
additional melted butter or margarine

In a mixing bowl, dissolve yeast in water. Stir in the butter, honey, egg, whole-wheat flour, oats, salt and 1 cup of flour; beat until smooth. Add enough remaining 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 x 9 x 2-in baking pan. Cover and let rise until doubled about 45 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Brush with butter.

Soft bread twists

1 package (¼ oz) active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees)
1 cup warm milk (110 degrees)
1 egg, lightly beaten
½ cup vegetable oil
1 ¼ teaspoon salt, divided
5 ½ to 6 cups all-purpose flour
¼ cup cornmeal
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ cup butter, melted
pizza sauce or salsa, optional

In a large mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 5 minutes longer. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets. Bake at 400 degrees for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired. Yield: 2 dozen.

FOOD FACTS

• If you keep your yeast in the freezer, remove it and let it come to room temperature before using.
• Bread holds water well and will last for weeks in the freezer.

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