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Rich Hot Rolls (Allison Whitaker)

Makes 4 dozen

Put in mixer bowl:

  • 2 1/2 cups warm water (see notes before adding the water due to the powdered milk ingredient)
  • 2 TBS yeast

Add:

  • 2/3 cup sugar
  • 1 TBS salt
  • 2/3 cup oil
  • 1/2 cup powdered milk

Mix well and add:

  • 2 eggs

Add

  • 7 1/2 to 8 cups flour

Cover and let rise 1 to 1 1/2 hours. Divide dough into 4 parts. Roll each part into circles. Spread on melted butter. Cut each circle into 12 triangles.

Let raise on pans 1/2 to 1 hour.

Bake at 425 degrees F for 12 minutes.

NOTE

I never have powdered milk. I found online it says you can use 1 1/2 cups regular milk for 1/2 cup powdered milk. So I would add 1 cup warm water to the yeast then add 1 1/2 cups milk when you add the sugar, salt, and oil.

I also read you can just omit the powdered milk, but it might change the taste and color of the rolls. In my mom’s basic white bread recipe on this blog the original has 1/2 cup milk and 1 1/2 cups water. My mom changed it to 2 cups water and I think it still taste great.

So try what you want or keep it the same. Good luck. I’ll edit this when I try it without the powdered milk. If you try it let me know.

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Pretzels

  • 1 1/2 cups warm water
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp salt
  • 2 TBS butter melted plus extra for on top (we used margarine and it was fine)
  • 4 cups flour
  • coarse salt for sprinkling
  • 9 cups water
  • 1/2 cup baking soda (we didn’t use that much water or baking soda)

Whisk yeast, brown sugar, and warm water together. Cover with a towel and let rest 10 to 15 minutes.

Add melted butter and 1 1/2 tsp salt. Whisk until combined.

In stand mixer use dough hook. Add flour 1 cup at a time until 3 cups. Then slowly add more as needed until not sticky. Kneed for 4 to 5 minutes.

Cover with a towel and let rest for 10 minutes.

Preheat oven 400 degrees F.

Make baking soda bath.

After dough is done resting roll into strips and cut into bite sizes or divide into 12 pieces and roll out to make pretzel shapes.

Dip each piece or pretzel into baking soda bath for 25 seconds and more more than 30 seconds. Remove let water drip off. We put them on a plate with a paper towel then moved to a greased baking sheet. sprinkle with salt. Bake for 8-10 minutes for bites and 12-15 for pretzels.

Take out of oven brush with extra melted butter and more salt if wanted.

We really liked these and they were really easy

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Pumpkin Cinnamon Streusel Buns

Buns

  • 1 package dry yeast (about 2 1/2 tsp)
  • 1/4 cup warm water (100 to 110 degrees)
  • 2-3/4 cups all purpose flour, divided
  • 1/2 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 TBS sugar
  • 1-1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • cooking spray
  • 3 TBS sugar
  • 3 TBS brown sugar
  • 2 TBS flour
  • 1-1/2 tsp ground cinnamon
  • 2 TBS chilled butter, cut into small pieces

Glaze

  • 3/4 cup sifted powdered sugar
  • 1 TBS hot water
  • 1/4 tsp vanilla extract
  1. To prepare buns, dissolve yeast in warm water in a large bowl, let stand 5 minutes.
  2. Lightly spoon 2-3/4 cup flour into dry measuring cups, level with a knife. Add 2 cups flour, pumpkin puree, and add the next 5 ingredients to yeast mixture, beat with a mixer at medium speed until smooth. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 TBS at a time, to prevent dough from sticking to hands (dough will feel tacky). Angela just threw it all in the Kitchen Aid mixer and let the mixer do the work…no need to do it yourself if you don’t have to!
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
  4. Combine 3 TBS granulated sugar, brown sugar, 2 TBS flour, and cinnamon in a small bowl. Cut in chilled butter with pastry blender or 2 knives until mixture resembles coarse meal.
  5. Punch down dough, cover and let rest 5 minutes. Roll dough into a 12 X 10 inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. (plain dental floss works great to cut rolls) Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  6. Preheat oven to 375 degrees.
  7. Uncover rolls. Bake at 375 degrees for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. It says serve warm so I say don’t cool for 15 minutes.
  8. To prepare glaze, combine powdered sugar, 1 TBS water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. Angela said the glaze was a little thick so add more water if needed.
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Orange-Glazed Coffee Cake

Makes 12 servings

  • 1 package/TBS active dry yeast
  • 1/4 cup warm water (105-115 degrees F)
  • 1/2 cup warm milk (105-115 degrees F)
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 1/2 cup ricotta cheese (can substitute cottage cheese)
  • 1 TBS grated orange zest
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 3 1/2-4 cups flour

Glaze

  • 1 large egg, lightly beaten

Icing

  • 1 cup powdered sugar
  • 1 1/2-2 TBS fresh orange juice
  1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.
  3. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in remaining flour, 1/2 cup at a time, until a stiff dough forms.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking
  5. Place dough in a large greased bowl, turning to coat. cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  6. Grease a 10-inch springform pan. Punch down dough. Turn out onto lightly floured surface and knead for 1 to 2 minutes.
  7. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
  8. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes.
  9. Preheat oven to 425 F. Brush the dough with glaze.
  10. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
  11. To prepare icing, in a small bowl, stir together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
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Lemon Loaf

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup sourdough starter
  • 1/2 cup milk
  • 2 teaspoons grated lemon peel (we never had lemons so we used 2 Tbs. lemon juice)
  • 1 1/3 cups all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup finely chopped walnuts or pecans (we never added nuts and thought it was great)
  • Troy wrote in the recipe 1/2 tsp. baking powder. It as been so long since we made this, but figure we wanted it a little lighter and fluffier.
  • Lemon Drizzle, see below

Generously grease 1 9″x 5″ loaf pan or two 7 1/2″x 4″ loaf pans; set aside. Preheat oven to 350F.

In a large bowl, cream together shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter, milk, and lemon peel; set aside.

In a medium bowl, stir together flour, baking soda, and salt (and baking powder if you want to add that). Add to sourdough mixture. Beat 1 minute with electric mixer on medium speed. Fold in nuts if desired.

Turn into prepared pan or pans. Bake in preheated oven for 40-60 minutes or until a wooden pick inserted in center comes out clean.

Prepare Lemon Drizzle. Puncture baked loaf 10 or 12 times with a sharp object. Pour Lemon Drizzle evenly over hot loaf. Let stand 5 minutes. Turn out of pan or pans. Cool top side up on rack.

Lemon Drizzle

  • 1/4 cup sugar 1/3 cup lemon juice In a small bowl, stir sugar into lemon juice until dissolved.

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Strawberry Bread

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 4 eggs
  • 1-1/4 cups vegetable oil
  • 2 cups fresh, sliced strawberries

Mix the flour, sugar, baking soda, cinnamon and salt in a large bow. Add the eggs, oil and strawberries and mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in the pans for several minutes. Remove to wire racks to cool completely.

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English Muffin Toasting Bread

  • 3 cups flour
  • 1 Tbs sugar
  • 1 1/2 tsp salt
  • 1/4 tsp baking soada
  • 1 Tbs instant yeast
  • 1 cup milk
  • 1/4 cup water
  • 2 Tbs vegetable oil or olive oil cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

Combine the milk, and oil in a separate, microwave- safe bowl, and heat to between 120 degrees and 130 degrees. Be sure to stir the liquid well before measuring it’s temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

Pour the hot liquid over the dry ingredients in the mixing bowl.

Beat at high speed for 1 minute. The dough will be very soft.

Lightly grease an 8 1/2 by 4 1/2 loaf pan, and sprinkle the bottom and sides with cornmeal.

Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400 degrees.

Remove the cover, and bake the bread for 22 to 27 minutes, til it’s golden brown and it’s interior temperature is 190 degrees.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

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Scones – Krista Loiacono/Jan Sanford

  • 1 quart buttermilk
  • 2 TBS sugar
  • 1 1/2 tsp salt
  • 2 pkg. yeast (2 TBS)
  • 6 TBS oil
  • 2 eggs, beaten

Combine all ingredients together. Then add:

  • 6-8 cups flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Mix well.

Dough will be soft. Let rise one hour. Punch down and refrigerate overnight. (dough will last for one to two weeks.)

Heat your pan with oil until hot. Shape scones into circles (may need to add flour if too sticky). Drop into hot oil and turn over when underside is brown. Place on paper towel to drain. Serve with butter, honey, or jam.

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Belgian Waffles

  • 1 pkg dry yeast
  • 2 cups lukewarm milk
  • 4 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups sifted flour
  • 1/2 tsp. salt
  • 1 TBSP sugar
  • 1/2 cup melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add yeast mixture with vanilla. Stir.

Sift together flour, salt, and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat egg whites until stiff; carefully fold into batter. Let mixture stand for about 45 minutes (in a warm place) or until double in bulk. Use 7/8 cup per waffle

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Muffins

  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/4 cup cooking oil

Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.

In another mixing bowl combine egg, milk, and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened. (batter should be lumpy)

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10-20 muffins.

  • Banana muffins: prepare muffins, except do not use paper bake cups. Reduce milk to 1/2 cup. Add 3/4 cup mashed banana and 1/2 cup chopped nuts to the dry mixture with the egg mixture.
  • Blueberry muffins: Prepare muffins, except fold 3/4 cup fresh of frozen blueberries and, if desired, 1 tsp finely shredded lemon peel into batter.
  • Cheese muffins: prepare muffins, except stir 1/2 cup shredded cheddar or Monterrey jack cheese into dry mixture.
  • Cranberry muffins: prepare muffins, except combine 1 cup coarsely chopped cranberries and 2 Tbs additional sugar. Fold into batter.
  • Oatmeal muffins: Prepare muffins, except reduce flour to 1 1/3 cups and add 3/4 cup rolled oats to dry mixture.
  • Poppy seed muffins: Prepare muffins, except increase sugar to 1/2 cup and add 1 Tbs poppy seed to dry mixture.