Egg Dinner Rolls to Die For

Ingredients:
1 pkg. active dry yeast
1/2 cup and 1 Tablespoon sugar, keep separated
1 1/2 Tablespoons warm water
1 cup milk, almost scalding (1- 1 1/2 minutes in the microwave)
1/2 cup butter, melted
3 eggs
3/4 teaspoon salt
4 cups flour, sifted


Directions:
1. Combine yeast, 1 Tablespoon sugar, and water in a small bowl, stir and set aside.
2. Pour milk into large bowl (or mixer) and add melted butter and remaining sugar. Stir until dissolved.
3. When milk mixture is warm to the touch, add yeast mixture.
4. Beat three eggs with a fork and add to the mix.
5. Add salt and stir.
6. Add 2 cups of sifted flour, then stir.
7. Add remaining 2 cups of flour and stir well.


At this point the dough will look sticky, bumpy, and a little wet- Don't worry.


8. Place in a large bowl and cover. Let rise until doubled.
9. Once dough has doubled in size, you can-
roll out dough to 1/8-1/4 inch thickness, cut into triangles, then roll into crescent shape
OR
shape into balls, about the size of a golf ball
10. Place rolls on a greased 9X13 cookie sheet, cover, let rise again until doubled.
11.Bake for 8-12 minutes at 350 degrees. Watch carefully, once they brown they are done.
12. Rub melted butter on finished rolls and enjoy!
MAKES 2 DOZEN
*Thank you Brooke for this recipe!

Peach Muffins

Ingredients:
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Coach's Oats Bread

*** This is a great recipe for those wanting to try making home made bread with or without a bread maker. It's an easy and delicious recipe.***

Oat Bread

3 cups bread flour

2/3 cup COACH'S OATS -- I buy Coach's Oats at Costco.

1 1/3 tbsp. dry yeast

3-5 tbsp. powdered milk
1 ¼ tsp. salt

1 tbsp. olive oil

3 tbsp. honey

1 ½ cups water (add up to 1 ¾ for consistency)

Mix together olive oil, honey and warm water. In another bowl, combine dry ingredients with a wire whisk. Add liquid to dry ingredients. Turn out onto lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm draft-free location until double in size. After bread has risen, punch dough down, taking care to stretch but not tear the gluten. Form two loaves and place in lightly greased bread pans. Cover and let loaves rise halfway in pans. Bake at 375º for approximately 45 minutes or until bread is brown and sounds hollow to thumping.

*Option- Recipe works great for bread maker machine also.

Whole Wheat Bread - Small Batch

3 cups hot tap water
1/3 cup oil
1/3 cup honey
1 Tbsp salt
1 Tbsp Vital Wheat Gluten
1 Tbsp Dough Enhancer
1-1/2 Tbsp SAF instant yeast
7-8 cups freshly milled whole wheat flour

Pour all ingredients into mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed. Shape into 2-3 loaves and let rise until doubled. Bake at 350 for 30-35 minutes.

When the bread comes out of the oven lightly mist with water to soften the crust. Remove from pans and let cool.

Basic Whole Wheat Bread

Here is the recipe Becky demonstrated for us at enrichment on Thursday night. This bread is fantastic. I haven't been able to get my family to eat whole wheat bread, so I've settled for half wheat and half white flour in the past. This bread turns out even softer than my bread and it's WHOLE WHEAT!!

6 cups warm water
2/3 cup oil
2/3 cup honey
8 cups freshly milled whole wheat flour (additional flour needed later)
2 Tbsp vital wheat gluten
2 Tbsp dough enhancer
2-3 Tbsp SAF Instant Yeast
4-8 Additional cups freshly milled whole wheat flour
2 Tbsp salt
2 Tbsp liquid Lecithin (optional)

In the Bosch mixing bowl, combine hot water (110-120 degrees) and the 8 cups flour. Mix until blended. Add oil honey, and lecithin (opt). "Jog" off and on using the "M" side of the switch. Next add Vital Wheat Gluten, dough enhancer and SAF instant yeast and salt. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. Turn your mixer to speed 2, and mix from 8-10 cups more, one cup at a time. Test to see if the dough is sticky and is beginning to clean the bowl. Once your mixer runs for several minutes and the gluten in your wheat starts to develop, the dough that was sticking to the sides and the bottom of the mixing bowl will completely clean off. Knead 8-10 minutes. With shortening on your hands, form dough into 5-6 loaves, then place in pans. When the loaves are fully risen, you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Bake at 350 degrees for 30-35 minutes.

For those who are struggling with their whole what bread, we suggest you use the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, honey and lecithin. Don't mix. Then add 8 cups wheat flour. Don't mix. On top of the flour, add the dough enhancer, gluten and yeast. At this point, do not add salt. (salt controls yeast, without salt the sponge will rise quickly). "Jog" in mixture using the "M" switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer." It also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because the dough is dryer, you add less flour, hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. Once you know how much flour you need, you may add everything all at once, including all of the flour, set the time for 10 minutes on speed 2 and you are finished!


**After it comes out of the oven mist the bread with water so that you get a nice, soft crust**
--Becky

FYI - Bread Conditioners

SAF Instant Yeast:
SAF Instant Yeast is a high potency, fast acting yeast that can be added directly to your dry ingredients without it having the proof (activate) first. SAF Instant Yeast is already active. Do not confuse it with rapid rise yeast which is not active and still requires a proofing.
Storage: Keep refrigerated after opening. About 1 year life after opening. Unopened: 5-10 years, in cool dry place, 10-20 years in fridge or freezer.

Dough Enhancer:
Dough Enhancer dramatically improves the rise, taste, crumb, crust, and shelf stability of bread. The main ingredients are Ascorbic Acid (Vitamin C) and tofu. The ascorbic acid helps the rise of the yeast and the tofu softens the bread. Other trace ingredients are often used that also contribute to the rising of the bread.
Storage: Keep refrigerated after opening. About 1 year life after opening. 5 years, unopened in cool dry place.

Lecitihin:
Lecithin helps soften the bread, it acts as a natural preservative, and it happens to be very healthy. Lecithin is a surfactant (surface active agent, reduces natural tension between oil and water.) This characteristic is what makes the bread softer. It is found in both powder and liquid forms.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.

Vital Wheat Gluten:
Vital Wheat Gluten is the part of the grain that holds the dough together and allows it to stretch without breaking. It holds the rise of the yeast. Vital Wheat Gluten, or glutenine, is a protein. Thus it is directly related to the protein content of your wheat. Protein content in wheat is very, very important. Cake made with high gluten flour tastes less soft and grainier. Bread, especially whole wheat bread, with low protein content will be flat, dense and crumbly. No whole wheat has a high enough protein content to hold the gasses of the yeast well. Thus, when using 100% whole wheat, gluten is necessary for light, fluffy bread.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.

Basic Bread

1/2 cup milk

3 Tbsp sugar

2 tsp salt

3 Tbsp butter or margarine

2 pkgs active dry yeast (4-1/2 tsp)

1-1/2 cups warm water (105-115 degrees)

5-6 cups flour (I use half white and half wheat)

1-1/2 Tbsp dough enhancer

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, 4-1/2 cups flour and dough enhancer. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes (I ended up using about 5-1/2 cups flour), or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a loaf and place in greased 8-1/2x4-1/2x2-1/2-inch baking pans. cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 375 for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Lemon Berry Muffins

2 cups flour
1 Tbsp baking powder
½ tsp salt
3/4 cup sugar
1 lemon, zested
½ cup unsalted butter, softened
2 eggs, at room temperature
½ cup milk
1 cup fresh or frozen berries (blueberries, raspberries, etc)
1 Tbsp flour

Glaze
3/4 cup powdered sugar
1 ½ Tbsp freshly squeezed lemon juice

In a medium bowl, combine 2 cups flour, baking powder and salt.

Place sugar, lemon zest and butter in the mixer bowl. Using the flat beater set to speed 4 and beat until light and fluffy (about 2 minutes). Stop mixer to scrape down bowl. Set to speed 4 and add eggs, one at a time, beating well after each addition. Set to speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Remove the mixer bowl and scrape it down.
In a small bowl, quickly toss berries with the 1 Tbsp flour. Using a large spatula, carefully fold berries into batter.

Divide batter evenly among muffin cups. Bake in middle of 375-degree oven for 20-25 minutes, or until golden brown. Let cool in tin on a wire rack for about 5 minutes. Remove muffins from pan.

Meanwhile prepare the glaze: In small bowl, whisk together powdered sugar and lemon juice until smooth. Brush on warm muffins.

CREAM CHEESE PUMPKIN BREAD

This recipe adds a nice twist to pumpkin bread!

Batter:

  1 c. pumpkin
  ½ c. vegetable oil

  2 eggs
  1 ½ c. sugar
  1 2/3 c. flour

  1 t. baking soda
  ½ t. salt
  ½ t. cinnamon
  ½ t. cloves
  1 c. chopped nuts

Filling:
  1 package cream cheese
  1/3 c. sugar
  1 egg
  1 T. flour
  (May add orange zest.)

Layer batter, filling, batter in loaf pan.

Bake at 325 for 1-½ hours. Makes 2 large loaf pans.

(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)

Clone of a Cinnabon

INGREDIENTS (Nutrition)

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


DIRECTIONS :

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle.

Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.

Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

***Don't have a bread machine? Here's how:

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough.

Fluffy Buttermilk Biscuits with Strawberry Butter

Makes 12 | Prep time: 10 minutes | Total time: 25 minutes

You can make and freeze the dough for up to 3 months.

Biscuits
Preheat oven to 450°. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.

*** They key is to add cold ingredients (refrigerated flour and butter).

Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 21/2-inch round biscuit cutter.

Transfer to a baking sheet, 1-1/2 inches apart. (Re-roll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.


Strawberry Butter

Makes about 1 2/3 cups | Prep time: 10 minutes |Total time: 10 minutes

Using an electric mixer beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
Transfer to ramekins or small serving dishes. Chill until ready to serve. Or, transfer to 2 sheets of plastic wrap, roll each into log and freeze up to 2 months. Thaw before using. Serve at room temperature





ingredients
4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 teaspoons salt
1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
1-1/2 cups low-fat buttermilk


Strawberry Butter


1 cup (2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup hulled and coarsely chopped fresh strawberries

Pumpkin Bread/Muffins

5 cups flour
4 cups sugar

3 tsp. baking soda

2 tsp. salt

2 tsp. cinnamon

1/4 tsp. cloves

4 eggs

1 1/2 cups oil

3/4 cup water

1 large (29 oz) canned pumpkin

Grease and flour 4 large loaf pans. Preheat oven to 350*. Sift together all dry ingredients in a large bowl. Beat together eggs, oil, water, and pumpkin. Add to flour mixture. Bake at 350* for 1 hour (for bread) or when center comes out clean.

Cream Cheese Frosting (optional, but so good on top!)

1 stick of butter

1 8 oz. cream cheese

1 1/2 cups powdered sugar

1 1/2 tsp. vanilla

This makes a large batch for delivering to families for the holidays, but if you want to make less, you could cut it in half.

Easy Breadsticks - Garlic or Cinnamon

Easy breadsticks:

1 Tbl yeast

2 Tbl sugar

1 1/2 Cup very warm water

1 tsp salt

4-5 Cup flour

1. dissolve yeast and sugar in water and mix with fork. let the yeast grow and sit for at least 5 mins

2. add salt, then flour slowly

3. knead dough for 5 mins

4. let dough rest and grow in mixing bowl 10-20 mins

5. place dough on cookie sheet. roll out dough with rolling pin, cut with pizza cutter to desired bread stick size

6. brush w/ melted butter or olive oil with any seasonings you want...garlic salt, parm cheese, etc. or if you want cinna sticks, brush w/ butter, and sprinkle some cinnamon (drizzle with frosting when they're done baking)

7. bake at 400 for 10-12 mins

Banana Bread

1 cup sugar
½ cup shortening
3 medium bananas, mashed
½ tsp cinnamon
½ tsp baking powder
2 cups flour
2 eggs
1/4 tsp salt
1/4 tsp soda
½ cup nuts, optional
chocolate chips, optional

Grease loaf pan. Mix wet then dry ingredients. Bake at 325 degrees for 40-50 minutes or until done in the middle. Makes 2 medium sized loaves.

Red Lobster Cheesy Biscuit Recipe

Red Lobster Biscuit Recipe
This will get you pretty close to what Red Lobster does. Little Old Ladies ask us waiters for this recipe all the time.

INGREDIENTS:

* 2 cups buttermilk baking mix, Bisquick
* 2/3 cup milk
* 1/2 cup shredded sharp Cheddar cheese
* 1/4 cup butter, melted
* 1/4 tsp garlic powder

PREPARATION:
In mixing bowl, mix together baking mix, milk and cheese until a soft dough forms, then beat vigorously 30 seconds. Drop from spoon onto ungreased baking sheet and bake at 450° until golden brown, 9 to 10 minutes. Mix together butter and garlic powder. Brush over hot biscuits and serve hot. Makes 10 - 12.

Cinnamon Rolls

I made these with the girls during priesthood session - we've only done it once but hopefully it will be a tradition :)

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

St. Patrick's Day Dinner Menu

Slow Cooker Corned Beef and Cabbage

From FamilyFun.com
4 cups hot water
2 T. cider vinegar
2 T. sugar
½ tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 ½ lbs) cored and cut into 10 wedges.

In a 6 qt. slow cooker, combine the water, vinegar, sugar, pepper and onions, missing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

Cover and cook on High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3-4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep It moist. Makes 6-8 servings.

Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side

(bleh, we don’t do that. We actually don’t cook potatoes in the crock pot either, because we want GREEN mashed potatoes on the side.)

Irish Soda Bread
FamilyFun.com

2 cups white flour
2 cups whole wheat flour
½ cups sugar
2 tsp. baking soda
1 tsp. salt
4 T. butter, chilled
1 cup raisins
1 ½ cups buttermilk or plain yogurt.

Heat over to 350 degrees. In a bowl, combine the dry ingredients. Cut the butter until it is pea-sized. Stir in the raisins and buttermilk (or yogurt). Turn the dough onto a flour surface, kneed 1 minute, and shape into a disk. Cut an “X” in the top and bake on a greased baking sheet for 45-50 minutes. Makes one 8” wide loaf.

I make two smaller loaves, one with raisins, one without. (It is a crusty, textured bread that taste a lot like biscuits.) I also just use white flour, if I don’t have wheat flour handy.

Drink—Make up Green Koolaid and add one can of lime-ade concentrate to it. You could proably make up both and add them together, if you wanted more drink.

Drink—Homemade Margarita’s—Use Bacardi frozen mix, OR Lime-ade concentrate, water, and ice. Pour salt (or sugar) on plate, dip rim of glass in water then the salt, then fill with drink.

Side servings (anything GREEN)

Green Mashed Potatoes
Peas
Grapes
Green Beans
Broccoli
Green Jello or Jigglers
Lettuce salad
Pistachio Pudding salad

Dessert—shamrock sugar cookies and Mint Brownies.

Easy Rhodes Rolls Cinnamon Rolls

1 bag of Rhodes bread rolls, thawed and risen
2 tbsp butter or margarine, melted
1/4 c sugar
2 tsp cinnamon
1/4 c raisins

Icing:
1 c powdered sugar
2 tbsp milk
1 tbsp butter
1/4 tsp vanilla or almond extract

Select 8-12 rolls depending on size of pan. I use a bundt pan and place about 12 rolls so that they fit snugly next to each other. Brush with melted butter. Sprinkle with sugar, cinnamon and raisins. Cover rolls with sprayed plastic wrap. Let rise until double in size. Remove wrap. Bake at 350 degrees 15-20 minutes. Remove from pan and ice while still warm.

Icing: Combine powdered sugar, milk, butter and vanilla.

Bran Muffins- Healthy and Yummy

Bran Muffins
20 oz. pkg. raisin bran cereal
1 c. Wesson oil
3 c. sugar
4 eggs
1 qt. milk
5 tsp. soda
2 tsp. salt
5 c. flour (I use 2 c. white and 3 c. wheat)

Mix all ingredients and bake in muffin tins at 400 for 18-20 minutes. Extra batter will keep covered in the refrigerator for up to six weeks.
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Sweet Dinner Rolls

My Thanksgiving recipe!

1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 tablespoon active dry yeast
1/4 cup butter, softened

Combine all ingredients reserving the 1/4 cup of butter. Knead for 5 minutes in a stand mixer. Let rise for 30 minutes. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire rounds. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 30-45 minutes. Meanwhile, preheat oven to 400 degrees F. Bake in preheated oven for 10 to 15 minutes, until golden.

Works great to make dough let it rise the first 30 minutes. After rolling out the dough and forming the rolls you can freeze the rolls. It works best to put them on a cookie sheet for the first 30-45 minutes then you can put them in a ziplock bag. That way they don't sick together and freeze as one big ball. Then just pull them out like you would Rodes dough to thaw and rise(about 3-4 hours).