Lion House Rolls – Audrey Bastian

2 T yeast

2 cups warm water

1/3 sugar

1/3 c shortening, marg, or butter, melted

2 t salt

2/3 c nonfat dry mild

1 egg

5-6 cups flour

In a large bowl, mix yeast and water and let stand 5 minutes.  Add sugar, shortening, salt, dry milk, egg, and 2 cups flour.  Beat together until smooth.  Gradually add remaining flour until soft dough is formed. 

Turn onto a lightly floured surface and knead until smooth and elastic.  Place in a greased bowl; cover let rise until dough doubles in bulk.  Punch down; divide in half.

Roll out one half of the dough into rectangle; cut into rectangles that are twice as long as they are wide.  Pick up a piece and slightly stretch as you flip the dough around in a spiral.  Place on a greased baking sheet with the seam down.  Repeat. 

Brush tops with a little melted butter or marg.  Let rise until double in size.  Bake at 400 for 15 minutes.  Makes 3 dozen. 

Didn’t have access to Shirley’s delicious rolls this year for Thanksgiving so Audrey made them.  They were heavenly and we ate them hot out of the oven.

Maple Butter-Helen Horton

6 T. butter, softened

3 T. maple syrup

Mix together until blended.  Serve on hot homemade bread, biscuits, rolls, etc. 

Yesterday morning I unpacked my wheat grinder and wanted to make some homemade honey wheat bread.  My bosch was already unpacked so I ground some wheat and put on a batch while I was watching conference.  I was planning to make honey butter because I was having some friends over later in the day and thought that would be a nice touch.  When I was looking for the recipe I ran into this recipe that I had saved but never made.  I decided to try it and just love the touch of maple.  Reminds my of the many trips to Vermont which is maple syrup country.  It is so easy, enjoy.

Honey Butter-Helen Horton

 

½ c butter

½ c marg

1 c honey

½ c half and half

Combine butter and marg then add honey.  Slowly add half and half until thoroughly mixed.  Store in fridge but set on counter for a few minutes before serving so soften.

Potato Rolls-Norma Horton

1 pint potatoes – mashed

3 eggs

1/2 C sugar

salt

1 pint of water (potato water)

1 C shortening (Crisco)

1 yeast cake (dissolved in 1 C warm water)

Mix all ingredients together – enough flour for a soft dough. Let rise once or twice. Roll thin and spread with butter or Crisco. Cut with cookie cutter & fold over. Raise about double size. Makes six dozen rolls. Allow about 4 hours to make.

Rolls-Norma Horton

2 cups boiled milk

½ cup shortening

2 yeast cakes

½ cup water

½ cup sugar

3 eggs beaten

1 tsp. salt

5-6 cups flour

 Melt shortening in milk—cool. Dissolve yeast in water with sugar. Add to shortening and milk. Add eggs and salt. Mix in flour. Knead.  Let rise until double in bulk, punch down.  Roll out, cut, and let rise. Bake at 400 degrees for 15 minutes.

Pizza Dough – Teresa Horton

2 ½ cups warm water

3 Tblsp sugar

2 ¼ tsp yeast

** proof in mixing bowl until foamy

Add: 3 Tblsp oil

6 cups flour

1 Tblsp salt

** raise one hour- until doubled **Bake at 450*F for 10-15 minutes until crust is golden brown.

Note: For Breadsticks- roll out dough, pre-cut and let rise until puffy. Brush with olive oil and bake until golden brown.

Honey Wheat Bread in a Bread Maker – Sarah Bastian

1 and ½ cups whole wheat flour
½ cup white flour
1 tsp salt
½ stick real butter
1 tablespoon yeast
1 tablespoon dry milk

1/3  cup honey
1/3 cup cracked wheat (if you don’t have this use an additional 1/3 cup wheat flour)
1 cup lukewarm water

Put on whole wheat cycle. This cycle takes about 4 hrs on my machine