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2 cups flour
4 tsp baking powder
½ tsp cream of tartar
2 Tbsp sugar
½ cup margarine
1 tsp salt
2/3 cup milk
Sift all dry ingredients together. Cut in margarine until mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn onto lightly floured surface; knead gently about ½ min. Pat or roll ½ inch thick, cut with biscuit cutter. Bake on ungreased cookie sheet 10-12 min. at 450. Makes 1 dozen biscuits.
Bran Muffin Mix by Cathy Hanna
2 cups All Bran Cereal
2 cups Raisin Bran
2 cups boiling water
5 tsp. soda
Boil water, add soda, pour over bran and let set until soft.
Add:
1 cup oil
2 cups sugar
1 quart of buttermilk
4 eggs
1 tbsp salt
1/4 cup honey
5 cups flour
Mix until smooth. Bake in greased muffin tins. Bake at 400 degrees for 20 minutes. These will keep for 4 weeks in the refrigerator in a tightly covered container.
CINNAMON ROLLS by Peni Floyd
Use ½ of sweet roll recipe
Roll dough into oblong 15”x9”. Spread 2 Tbsp softened butter and sprinkle with cinnamon sugar mixture. (1/2 cup sugar to 2 tsp cinnamon.)
Rollup tight from wide side and seal edges. Cut 1” slices. Place on greased 3x9 pan. Cover, let rise 40 minutes. Bake at 375 for 20-25 minutes.
Icing
Sift a little powdered sugar in bowl. Moisten with evaporated milk.
CLOUD ROLLS by CINDY STETTLER
3 cups scalded milk
6 Tbsp sugar
1 ½ Tbsp salt
4 Tbsp butter
4 eggs
4 ½ tsp yeast dissolved in ¾ cups water with pinch of sugar
handful of potato flakes (If potato pearls put in when milk is HOT)
10-12 cup flour
Dissolve sugar, salt, potato flakes, and butter in scaled milk. Let cool. Add eggs and yeast. Mix in flour to make a soft dough (don’t make the dough too stiff). Place in oiled pan. Cover and let rise until double. Punch down and form into rolls. Let rise again. Bake at 375 for 18 minutes. Butter warm tops.
Dinner Rolls by Mary Cherrington
1 Tbsp yeast
¼ cup warm water
½ tsp sugar
1 cup canned milk (or regular milk plus ¼ c sugar), scald until boiling in microwave
¼ cup sugar
¼ cup oil
1 tsp salt
3 eggs, beaten
4 cups flour
Soften yeast in water and sugar and set aside. Add sugar, oil, and salt to scalded milk in large bowl. Cool slightly. Add eggs and stir well. Fold in yeast mixture. Add half of flour and mix well with wire whip. Add rest of flour and mix with wooden spoon. Dough will be very soft. Cover and let raise for 2-3 hours! (It can also go in fridge to raise, but it will take longer to raise after it is rolled into rolls.) Roll out on floured surface. Shape into desired shape. One way is to cut with round cutter, dip in butter, and then fold (using finger to press firmly through folded roll). Cover and let raise ½ hour. Bake at 350 for 12-15 minutes. Makes about 18.
MUFFINS, SWEETEr by monica forsberg
1 egg
½ cup milk
¼ cup vegetable oil or melted shortening
1½ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
Heat oven to 400. Beat eggs with fork. Stir in milk and oil. Blend dry ingredients and stir in just until flour is moistened. Batter should be lumpy. Do not over mix. Fill greased muffin cups 2/3 full. Bake 20-25 min. Makes 12. Stir in ¾ cup well drained blueberries if desired.
Orange Refrigerator Rolls by Jill Hurst
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
3 eggs
1 tsp. salt
3/4 cup very hot water
4 1/2 cup flour
Dissolve yeast in 1/2 cup warm water. Beat 3 eggs until frothy. Set aside. Mix with Mixmaster: sugar, shortening, salt and very hot water until shortening is dissolved. Let cool slightly. Alternately add flour and yeast mixture and mix well. Let rise until double. Mix down with spoon. Dough may either be used now or placed in refrigerator, tightly covered. Two hours prior to serving, roll 1/2 of the dough into a large circle. Spread with melted butter, white sugar and grated orange rind. Cut into wedge slices and roll from the largest to the smallest end. Let rise until double. Repeat with remaining dough. Bake at 350 degrees for 14-15 minutes. Frost with orange frosting. Makes 40 orange rolls.
Orange Frosting
3-4Tbsp butter
3-4 cup powdered sugar
1 tsp ea. vanilla and almond extract
Orange juice to desired consistency.
Frost/glaze warm orange rolls.
OUT OF THIS WORLD ROLLS by Lee Hurst
2 Tbsp dry active yeast
¼ cup warm water
3 eggs, beaten
½ cup (a cube) margarine or butter
½ cup sugar
1 cup warm water
2 tsp salt
4 ½ cups flour
Soften yeast in ¼ cup water. Combine eggs, margarine, sugar, yeast mixture, water, salt and 2 ½ cups flour. Beat until smooth. Add remaining flour to make a soft dough. Cover and allow to rise until doubled in bulk. Punch down, cover, and place in refrigerator over night. Three hours before baking, roll out as desired.
For dinner rolls, divide dough in half. Roll each half on a lightly floured surface into a rectangle about ½ inch think. Spread with softened butter or margarine. Roll up jelly roll style and cut into 1 inch slices. Place in greased (or sprayed with vegetable oil) muffin tins, cut-side down. Cover and allow to rise three hours before baking in 400 degree oven for 12-15 minutes.
To make orange rolls, combine 1/3 cup melted butter or margarine with ½ cup sugar and grated rind of one orange. Spread on dough instead of butter, rolls as desired. Bake as above. Frost with powdered sugar.
To make garlic parmesan rolls, pinch off small pieces of dough and roll between hands to make slender sticks. Place on greased baking sheets. Brush with melted butter or margarine and shake lightly with garlic salt and heavily with grated Parmesan cheese. Allow to rise and bake as above.
PARKER HOUSE ROLLS by Emma (via Lee Hurst)
2 cups milk, scaled
¼ cup sugar
1 Tbsp salt
2 eggs, beaten
1 cup margarine
1 Tbsp yeast
½ cup warm water
7-7 ½ cup flour
Mix yeast in warm water and set aside. Combine milk, sugar, salt, butter and beat in 3-4 cups flour. Add yeast mixture and let rest ten minutes. Add remaining flour. Let rise three times before baking. Bake at 400 degrees for 10-12 minutes.
Potato ROLLS by Cathy Hanna
2/3 cup sugar
2/3 cup shortening
1 1/2 cup warm water
1 cup mashed potatoes (can use instant potatoes, not mixed to be too thick)
1 1/2 tsp. salt 1 tbsp. yeast
2 eggs
6-8 cups flour
Mix sugar and shortening, add warm water, potatoes, salt, eggs and 2 cups flour, add yeast and mix for 1 minute. Add remainder of flour to make soft dough. If using a bread mixer, add flour until dough pulls away clean from the sides of the bowl. Mix or knead for 4 minutes. Raise until double (1 to 1 1/2 hours). Roll out and let rise to desired height. Bake at 350 degrees for 20 minutes. For bundt pan rolls, melt a cube of butter and pour into a bundt pan. Roll out dough and cut with a biscuit cutter, stack around bundt pan, raise and bake.
This dough will refrigerate up to 2 weeks. It makes great scones and cinnamon rolls. Let refrigerated dough rise for an hour.
Queen Muffins by Grandma Thelma Mendenhall
¼ cup margarine
½ cup sugar
1 unbeaten egg
½ cup milk
1 ½ cup flour – before sifting
2 ½ tsp baking powder pinch salt
Cream together margarine and sugar. Add unbeaten egg, milk, - beat. Add dry ingredients. Beat until flour disappears. Grease or spray Pam on muffin tins. Place dough in tins. Bake 375° 15- 20 minutes. (Use for peach cobbler)
SconeS by Joyce Miskin
To make scones, you can heat the oil in whatever pan you want. I have never owned a deep fat fryer. Be careful not to let the grease get too much hotter than 350 degrees before cooking the scones. I tend to let the grease get too hot and then it starts smoking. Don’t fill the pan to high with oil, or it can boil over and ignite on the burner. Call me sometime so I can tell you about oil fires. I made scones with homemade bread dough, but the easiest way for you with only two people, is to buy Rhodes Bake and Serve Dinner Rolls or bread. They may even make scones, I don’t know. Look in the freezer section to see if there are pre-made scones. I know I’ve seen some, but don’t know the brand name. Just defrost the dough before frying. Heat the oil between med. and med. high heat until 350 degrees, or until the dough bubbles when you place a bit in to test it. When browned, flip in onto the next side until cooked. Drain on paper towels.
They can be doughy on the inside if cooked at too hot a temperature, or not long enough, so cut one open to see if it’s done. I’ve messed up a lot on these, so don’t give up!
ICEBOX BUTTERHORNS by Lee Hurst
1 pkg active dry yeast
2 tbsp. warm water
2 cup warm milk
1/2 cup Sugar
1 egg
1 tsp. Salt
6 cup flour
3/4 cup butter (Melted)
Mix yeast and water and set aside. Add milk, sugar, egg, salt and 3 cups of flour. Let rest for 10 minutes. Beat in butter and remaining flour. Cover and refrigerate overnight. Punch down and divide into two twelve inch circles. Spread with melted butter. With pizza cutter, cut each circle into twelve wedges. Roll into crescent shape and let rise two hours. Bake at 350 for 15-20 minutes. Brush with butter when done.
ORANGE ROLLS by Kmberly Allan
2 Tbsp yeast
1/2 cup warm water (be careful not to get too hot)
2 cups milk (scalded) (I use reconstituted powdered milk)
1/2 cup margarine
1/2 cup sugar
1 tsp. salt
1/3 cup orange juice
2 beaten eggs
7-8 cups flour (not sifted) (Or use half white whole wheat flour)
SUGAR MIXTURE:
grate peel of two oranges
1 cup sugar
1/2 cup melted butter (not margarine)
CITRUS GLAZE:
2 cups powdered sugar
2 tsp. melted butter
1 Tbsp frozen orange juice concentrate
enough milk to make a spreadable consistency
I use this recipe for dinner rolls, dollar rolls (for shower sandwiches), and sweet rolls. Most Sunday’s I make this recipe for as many dinner rolls as I need, and use the rest as sweet rolls. Nothing beats a microplane for grating orange peel. When oranges are plentiful, I grate the peel before I use the oranges and freeze the zest to be used for these rolls. You can double recipe and still fit in a Bosch.
Scald milk and margarine in microwave (high for three minutes). You want to cool the milk mixture before adding the yeast. To that end, I add ingredients to milk mixture in this order: sugar, salt and orange juice. Add a few cups of the flour. Add eggs. Dissolve yeast in warm water and let sit for a few minutes. Add yeast mixture and remaining flour. Don’t overbeat. Mixture will form a very soft dough. Cover with cloth and let rise until double (about 40 minutes).
Spray cookie sheets with oil. Roll out to one half inch thick in rectangle. Spread with sugar mixture. Cut into strips about 1 inch wide and 6-7 inches long using a pizza cutter. Pick up strip (and lay on rest of sugared dough as a working surface). Twists and pull into a loose knot. Put on cookie sheet. Cover with cloth or saran wrap and let rise until doubled (about thirty minutes). Bake at 350 degrees for 13-15 minutes. Remove from pan and spread with citrus glaze. Can be frozen for about 3 weeks. (When serving, do not thaw, but warm directly in microwave.)
Can make into cinnamon rolls by omitting sugar mixture and spreading with 4 1/2 tablespoon butter; melted, and placing 1 cup brown sugar and 4 1/2 tablespoon cinnamon on top. Then, roll and slice into ¾ in slices with knife. Cover with cloth and let rise until doubled.
For dinner rolls, I cut in three inch circles, dip in melted butter, and place into a pan with two inch sides. If I make the rolls in the morning, I cover and place in fridge (without waiting for them to rise again) until I’m ready to bake them after church. They will rise in fridge. For dollar rolls, I cut into a one inch circle. They can be frozen until you need them for the shower.
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