Soft & Tender Rolls

From All Things Delicious

Please note: read the post (follow above link) before following the recipe below. There are many more details included in the post that are important.

Ingredients:

3 C. milk
1 C. water
3/4 C. butter
4 T. yeast
2 eggs, lightly beaten
1/2 C. sugar
4 tsp. salt
10 C. flour

Instructions:

• Put the milk and water in a large microwaveable bowl and add the butter. Microwave until the butter is mostly melted, about 3-4 minutes. Let cool for a few minutes.
• Put the yeast, eggs, sugar, 6 cups of flour, and salt into Bosch. 
• Pour in the milk, water, butter mixture and mix well. 
• Add enough of the remaining flour to make the dough pull away from the sides of the bowl, but still leaving some on the sides.
• Let it mix on high for about 10 minutes. The dough will be sticky, that's what makes it really tender.
• Roll the dough, onto a very well-floured surface, into a couple of 12-inch circles, brush with melted butter, and slice into wedges (like a pizza). Roll each wedge, starting from the wide end, rolling to the point, like a crescent roll. Place on a greased baking sheet.
• Cover your rolls lightly with plastic wrap and let them rise until doubled in size.
• Bake at 350 degrees for about 20-25 minutes. They are done when they are golden brown on top. Remove from oven and brush with melted butter.

Mom's Banana Bread

Ingredients:

• 2 cups sugar
• 1 cup butter
• 4 eggs
• 6 mashed bananas
• pinch of salt
• 2 tsp baking soda
• 1 tsp baking powder
• 3 1/2 cups flour

Instructions:

• Mix in order given and bake in 325 degree oven.
• Grease pans well.
• Bake large pans for 50-60 minutes
• Bake smaller pans for 40-50 minutes

One-Hour Rolls

From The Girl Who Ate Everything Cookbook

Ingredients:

• 1 cup water
• 1/4 cup sugar
• 1/3 cup oil
• 2 (.25 oz) pkg yeast
• 1 tsp salt
• 1 egg, beaten
• 3 2/3 cups flour
• 1 tbsp butter, melted

Instructions:

• In a large bowl, mix together the warm water, sugar, oil, and yeast. Let it stand for 15 minutes until the yeast mixture is bubbly.
• Stir the salt and beaten egg into yeast mixture.
• Gradually mix in flour. Add flour until the dough is no longer sticky. Cover the dough and let it rise for 10 minutes in a warm place.
• Spray your hands with non-stick cooking spray and form the dough into balls. Place the balls on a cookie sheet and let them rise for 20 more minutes.
• Bake in a 375 degree oven for 10-12 minutes. Brush with melted butter while warm.
• Makes 18 servings.

(Note from the cookbook: "My secret for creating a warm place for the rolls to rise is to preheat my oven to 200 degrees, turn the oven off, and place the dough inside the oven. It works perfectly every time.")

Zucchini Muffins

3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil

Cream together

Add:
3 cups flour
1 tsp salt
1 tsp soda
1/4 tsp baking powder
3 tsp cinnamon

Add: 2 cups grated, peeled zucchini
3 tsp vanilla
1 cup nuts (optional)

Sprinkle with cinnamon sugar then bake at 350 degrees for 20-25 minutes.

 (about 30 muffins)

152 calories/muffin

Gourmet Corn Bread

1. Blend in mixer:

• 2 jumbo eggs
• 1/2 cup melted butter
• 2/3 cup sugar

2. Blend dry ingredients in separate bowl:

• 1 cup cornmeal
• 1 cup flour
• 1/2 tsp salt

3. Blend separately in large bowl (it grows!):

• 1 cup buttermilk
• 1/2 tsp baking soda

4. Blend all together

5. Bake 30 minutes @ 350 degrees.

Zucchini Bread

From Allrecipes.com

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

1.  Grease and flour two 8x4 inch pans.  Preheat oven to 325 degrees.
2.  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.  Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
4.  Bake for 40 to 60 minutes, or until tester inserted in center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely.

Overnight Cinnamon Rolls

From Our Best Bites

Dough
1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth.  Whisk in 1/2 C of the flour.  Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture.  Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling.  Take 2 T of the stick of butter and set aside.  Beat  remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish.  Transfer the dough to a floured work surface.  Roll  out into a rectangle about 15x10 in.  Spread filling onto dough and roll up length-wise.

Use string or dental floss to score and cut the dough into rolls.  You can make 12 small rolls, 10 medium ones, or 8 large.   Place cut side up in baking dish.  Melt the reserved 2 T butter and brush on top of rolls.  Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour.  While rising mix glaze ingredients until combined.  Preheat the oven to 350.  Bake until golden brown, about 30 minutes.  Let cool in the pan for 15 minutes.  Spread the glaze over warm rolls and serve.

Chocolate Chip Pumpkin Bread

5 eggs, well beaten
3 cups sugar
2 1/2 cups canned pumpkin
2 cups corn oil
4 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
1 tsp ground ginger
1 1/4 cups milk chocolate chips

Cream eggs and sugar.  Add pumpkin and oil.  Add dry ingredients slowly and combine thoroughly.  Fold in chocolate chips.  Pour into 4 greased and floured loaf pans.  Bake at 350 degrees for 45 minutes.

(I baked them in two 9"x5" pans and they took well over an hour to bake.)

Orange Rolls

12 Rhodes dinner rolls, thawed
grated peel of 1 orange
1/2 cup sugar
1/4 cup butter, melted

Grate orange rind and mix with sugar.  Dip thawed rolls in melted butter and coat heavily with rind/sugar mixture.  Place on greased cookie sheet or in greased muffin tins.  Cover with plastic wrap and let rise (2 to 3 hours).  Bake at 350 degrees for 20 to 25 minutes.  While warm, ice with warm glaze.

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
2 Tbsp fresh orange juice

Favorites Speedy Rolls

From "Favorites" Cookbook

2 Tbsp dry yeast
2 cups warm water, divided
1 cup instant powdered milk
1/2 cup sugar
2 eggs
2 tsp salt
1/2 cup butter, softened
6 cups flour

Combine half of the warm water with the yeast; set aside.  In mixing bowl, mix together the other cup of water with the powdered milk, sugar, eggs, salt, butter, and 1 cup of the flour.  Add the softened yeast and blend.  Pour in remaining flour slowly while mixing and knead for 10 to 15 minutes.  Place dough in an oiled bowl and let rise until double in size (about an hour).  Punch down dough and divide in half.  Roll out each half into a large circle on a floured surface and cut with a pizza cutter into 12 segments.  Roll up "croissant-style" and place on greased cookie sheets.  Let rise for 15 minutes, then bake at 350 degrees for 12 to 14 minutes, or until golden brown.

Sheila's Homemade Rolls

From "Favorites" Cookbook

2 packages dry yeast
1/2 cup warm water
1 1/2 cups milk
1/2 cup butter
2 tsp salt
1/2 cup + 3 Tbsp sugar
3 eggs, beaten
5 1/2 to 5 3/4 cups flour

1/4 cup butter

Pour warm water over yeast in mixing bowl.  Let stand.  Scald (heat until just before it start to bubble) milk in saucepan and remove from heat.  Add butter, sugar, and salt and stir until butter melts and sugar dissolves.  Pour into mixing bowl with yeast, add beaten eggs and mix well.  Add flour and combine (dough will be sticky).  Refrigerate dough in a large Tupperware bowl overnight.

Melt 1/4 cup butter.  Grease 3 cookie sheets.  Divide dough in half.  Roll half of the dough out on a floured surface into a large circle.  Spread half of the melted butter on top with a pastry brush and cut into 18 slices with a pizza cutter.  Roll each slice up "croissant-style" and place on cookie sheet.  Repeat with remaining half of dough.  Let rise 3 hours.  Bake for 7 to 9 minutes at 400 degrees or until golden brown.

Roundup Bubble Bread

From "Favorites" Cookbook

2 pounds frozen Rhodes rolls, thawed
1/3 cup butter, melted
1/4 tsp dried basil, crushed
2 Tbsp chopped fresh parsley
2 Tbsp chopped green onions
2 tsp minced garlic
1 Tbsp fresh grated Parmesan cheese

Grease 12-cup bundt pan.  Arrange thawed rolls in pan.  In small bowl, combine melted butter, basil, parsley, green onions, and garlic.  Pour over dough.  Cover with plastic wrap and towel and let rise until doubled in size (about 1 hour).

Sprinkle cheese over bread.  Bake at 375 degrees for 25 to 30 minutes or until golden brown.  Remove from oven and cool in pan for 10 minutes.  Turn out onto serving plate.  Pull apart to serve.  Serve warm.

Nummy Bread

aka French Peasant Bread From "Favorites"

1 pkg dry yeast (about 1 tbsp)
2 cups warm water
1 Tbsp sugar
2 tsp salt
4 cups flour
oil
cornmeal
melted butter

Place yeast, water, sugar, and salt in a warm bowl and stir until dissolved.  Add flour and stir until blended.  Do not knead.  Cover and let rise one hour or until doubled in size.  Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with cornmeal.  Let rise an additional hour.  Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes.  Remove from oven and brush again with butter.  Serve warm.

143 Calories/slice (if one loaf is sliced into 8 pieces)

Banana Chocolate Chip Muffins

From What's Cookin'?


1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/4 cup oil
1/4 cup plain yogurt (I used sour cream)
1 egg
2 or 3 medium bananas, mashed (should be about 1 1/4 cup)
3 Tbsp buttermilk
1 cup chocolate chips 

Mix dry ingredients together in one bowl and wet ingredients in
another. Blend together until evenly combined and creamy. Add chocolate chips


Pour into lined muffin tins and fill to top.  Bake at 375 degrees for 25 minutes.

Herbed Garlic Bread

From Cravin Raven


1 unsliced loaf (1 pound) french bread (I used leftover sub rolls)
1/2 cup butter, softened
2 Tbsp. grated parmesan cheese (I didn’t use the stuff in the green can)
2 Tbsp. minced fresh parsley
4 garlic cloves, minced
1/2 teaspoon dried oregano
1/8 teaspoon garlic salt


1. Slice bread, but not all the way through, leaving slices attached at the bottom.


2. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices.


3.Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.)( I just used regular foil). Bake at 325° for 15-20 minutes or until heated through. 8-10 servings.

Applesauce Muffins

1 cup sugar

¾ tsp salt

½ tsp soda

½ tsp baking powder

½ tsp nutmeg

½ tsp allspice (maybe, maybe not)

1 ½ tsp cinnamon

1 ½ cup flour

1 cup applesauce

½ cup oil

1 tsp vanilla

Mix all ingredients.  Pour into lined muffin tin.  Bake 18 min and 375 degrees.

Breadsticks

From Our Best Bites

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

• In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
• Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
• Spray a glass or metal bowl with cooking spray and place dough in the bowl.
• Cover and allow to rise for 45 minutes or until doubled in bulk.

• Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
• Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly.
• Cover pan and allow dough to rise for another 30 minutes.
• When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.

(Or you could sprinkle them with cinnamon sugar.)