Traditional Bread and Roll Recipe

Anadama Bread 
Angel Rolls
Basic sweet dough
Batter Rolls 
Blue Ribbon Overnight Rolls
Civil War Potato Bread
Country White Bread
Dusty Potato Bread
English Muffin Bread
Farmhouse Potato Bread
Fried Bread
Gram's Dinner Rolls
Grandpa Bread
Hamburger Buns
Homemade Bread
Honey Wheat Bread
Light Oatmeal Bread
Light Wheat Bread
Melt-in-your-mouth Rolls
Potato Bread
Pizza Hut Pizza Crust
Pull Apart Rolls
Refrigerator Rolls
Rose Petal Rolls
Route 66 Home-Made Dinner Rolls
Salt Rising Bread (with sponge)
Sandwich Bread
Saturday Market Elephant Ears
Sixty minute rolls
Southern Cracklin' Bread
Sweet Potato Crescent Rolls
Swiss Egg Braid
Westpoint Spoon Bread
White Bread or Rolls
Whole Wheat Bread
Whole Wheat/Oatmeal Bread

One cake fresh yeast=2-1/2 tsp. active dry yeast

Sweet Potato Crescent Rolls

Dough Ingredients:
4 to 4 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 (1/4 ounce) package quick rise active dry yeast
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 cup mashed sweet potatoes
1/4 cup  butter
1 cup milk
1 large egg, slightly beaten

Filling Ingredients:
2 tbs.  Butter, melted

Topping Ingredients:
butter melted, if desired

1. Combine 1 1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon,nutmeg, ginger and cloves in large mixer bowl.

2. Combine sweet potatoes, 1/4 cup butter and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F). Add to flour mixture. Beat at low speed, scraping bowl often, until moistened (1 to 2 minutes). Add egg. Beat at medium speed, scraping bowl often, 3 minutes.

3. Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (6 to 9 minutes).

4. Place dough in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 30 minutes). (Dough is ready if indentation remains when touched.)

5. Punch down dough; divide dough in half. Roll half of dough on lightly floured surface into 12-inch circle. Brush with 1 tbs. melted butter. Cut into 12 wedges. Roll up each wedge tightly from wide end to point, forming crescent.

6. Place crescents, point side down, on greased baking sheet; curve slightly. Repeat with remaining dough. Cover; let rise until double in size (about 20 minutes).

7. Heat oven to 375°F .. Bake for 10 to 12 minutes or until golden brown. Brush warm rolls with melted butter, if desired.

Makes 2 dozen rolls.


Refrigerator Rolls

6 to 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter or margarine, softened
2 c. hot water
1 egg
salad oil

Early in Day or up to 1 Week ahead:

1.  In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast.  Add butter or margarine.  With a hand mixer at low speed, gradually beat in 2 c. hot water (120°).  Add egg and increase speed to medium.  Beat 2 minutes, occasionally scraping the bowl.  With a wooden spoon, stir in enough additional flour (about 2-1/2 cups) to make a soft dough.

2.  Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.  Shape into a large ball and place in a large greased bowl, turning dough so all is greased.  Cover with a towel and let rise in a warm place until doubled, about 1-1/2 hours.

3.  Punch down dough and push edges of dough to the center.  Turn dough over  and brush with salad oil.  Cover bowl tightly with plastic wrap and refrigerate, punching dough down occasionally, until ready to use.

About 2 hours before serving:

4.  Remove dough from refrigerator.  Grease a 15X10 open roasting pan.  Cut the dough into 30 equal pieces; shape into balls and place in pan.  Cover with a towel and let rise in a warm place until doubled (again about 1-1/2 hours).
5.  Preheat oven to 425°.  Bake for 15-20 minutes until golden brown.
Brush rolls with melted butter or margarine to glaze the tops.  Carefully
remove from pan and serve immediately.  Makes 2&1/2 dozen rolls.

Route 66 Home-Made Dinner Rolls

1/2 cup shortening
1/2 cup sugar
2 cups homogenized milk
1/2 cup mashed potatoes
1 cake yeast
2 tbs.. warm water
2 eggs, beaten
4 cups sifted flour
2 tbs.. baking powder
1 tbs.. soda
2 tbs.. salt
2 cups sifted flour

Warm shortening, sugar and milk in saucepan until shortening is melted. Add mashed potatoes and cool.
Dissolve yeast in 2 Tbs.. warm water and add to beaten eggs. Add this to the first mixture. Sift 4 cups flour
with baking powder, soda, and salt.

Stir liquid mixture into these dry ingredients. Put into large bowl and let rise in warm surroundings to twice bulk. This is a sponge. Cover overnight with light cloth.

The next morning add remaining 2 cups of sifted flour to the sponge and knead until satiny. Put the dough in a greased bowl and let rise in warm surroundings.

Knead on lightly floured board. Form into rolls, Place these rolls on a greased pan and let stand 5 minutes
in warm surroundings until double in size. Bake 15 minutes at 425°. Serves 10.

From:  Old English Inn, Tulsa, Oklahoma, along Route 66


Honey Wheat Bread

1 1/2 cup water
8 ounce cottage cheese
1/2 cup honey
1/4 cup margarine
4 cups white flour
3 cups wheat flour
2 tbs. sugar
1 tbs. salt
2 packages yeast
1 egg

Heat water, cottage cheese, honey and margarine until very warm (125 degrees).Combine warm liquids, 2 cups white flour, sugar, salt yeast and egg. Beat 2 minutes at medium speed. Mix wheat flour and remaining 2 cups white flour in separate bowl. Stir into first mixture to make stiff dough. Knead 2 minutes. Place in greased bowl and let rise until double. Punch down and shape into 2 loaves.

Place in greased 9x5-inch loaf pans. Cover and let rise until double.
Bake at 350 degrees for 40-45 minutes.

Yield: 2 Loaves

Hamburger Buns

8 cups all-purpose flour
2 pkgs. active dry yeast
2 cups warm water
3/4 cup cooking oil
1/2 cup sugar
1 tbs. salt
3 eggs

In a large mixer bowl, combine 4 cups of the flour and the yeast. Combine the water, oil, sugar and salt. Add to flour mixture. Add the eggs and beat at low speed for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in the remaining flour to make a soft dough.

Turn out on a floured surface and knead until smooth and elastic. Place in greased bowl, turning once. Cover and let rise until double (about 1 hour).

Punch down and divide into 3 portions. Cover; let rest 5 minutes. Divide each portion into 8 balls. Turn ball in hands, folding edges under to make and even
circle. Press flat between hands. Places on greased baking sheets, pressing to 3 1/2-inch circles. Let rise till doubled. Bake at 375°F for about 10 minutes.

Makes 24 buns

Angel Rolls

 Serving Size : 12

2 packages yeast -- dry active
1/2 cup oil
2 tbs. sugar
1 1/2 cups buttermilk
4 cups flour
1 tsp.. salt
1/2 tsp. soda 

Sift dry ingredients together into a mixing bowl. Add the softened yeast. milk and oil.
Beat well. let rise punch down shape into rolls let rise till doubled and bake 350 °for 15 to 20 minutes.

Blue Ribbon Overnight Rolls

1 (.25 ounce) package active dry yeast
1/2 c. butter or margarine, melted
1 c. warm milk
1 tsp. salt
1/2 cup white sugar
4 c. all-purpose flour
2 eggs, beaten

In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.

Mix eggs, butter or margarine, and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.

In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake (up to 12 hours).

Bake at 375° F (190° C) for 12 to 15 minutes.
Makes 2 dozen

Light Oatmeal Bread

2  c. boiling water
1 1/2 c. rolled oats
2  tsp.  salt
1/4  c.  honey
1  package  active dry yeast
1/4 c.  warm water (90-105°)
1  tsp. sugar
1/4 c. wheat germ
About 5 c. unbleached white flour 

Pour the boiling water over the rolled oats in a large bowl.  Add the salt and honey and cool to lukewarm.  Dissolve the yeast with the teaspoon of sugar in the 1/4 cup warm water.  When the yeast mixture is bubbling, add it to the cooled oatmeal mixture, then beat in the wheat germ and about half the flour.  When the mixture is shiny and elastic, work in as much more flour as you need to make a dough you can handle.  Knead until the dough is smooth and springy.  Allow to rise until doubled in bulk, knead down, and shape into loaves.  Allow to rise in greased 8x5-inch pans until
double again.

Bake at 375°F about 50 minutes.  This recipe may be doubled or divided.
Makes 2 loaves.

Light Wheat Bread

 Yield:  2 loaves

 4 c. bread flour
 2 c. whole wheat flour
 2 tbs. gluten flour
 1/2 c. powdered milk
 1/2 c. instant potato flakes (optional)
 2 tbs. sugar
 1 tbs. firmly packed brown sugar
 1 tbs. salt
 1/2 tsp. ground ginger
 2 tbs. butter, chilled and cut into pieces
 2 tbs. active dry yeast
 2-1/4 c. lukewarm water minus 2 Tbs..
 2 tbs. lemon juice
 3 tbs. unsalted butter

With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl.  Add butter (or shortening) and combine.  Add yeast and combine thoroughly.  Add water and lemon juice; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds.

Attach dough hook to mixer and knead dough for approximately 7-9 minutes.  Remove dough to greased glass container; cover loosely with tea towel or plastic wrap.  Set in a warm, draft free location until doubled in bulk; punch down.  Repeat.

Punch down dough; divide into two equal sized pieces.  Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans.  Cover loosely with tea towel or plastic wrap; place in warm, draft free location until dough reaches the top of the loaf pans.

 Preheat oven to 500°F while dough is rising in loaf pans.

Turn heat down to 375° (or 325° if using convection); immediately uncover loaves and place into oven for 25 minutes.  Remove loaves from pans and place back into oven, baking for approximately 20 additional minutes, or until crusts are nicely browned and loaves test done.  Remove to cooling racks.  As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust.

Whole Wheat/Oatmeal Bread

 Makes 2 loaves

 1 1/2 c. milk
 1 1/2 c. water
 1/4 c. mild honey
 3 tbs. safflower or corn oil
 2 pkg. active dry yeast
 3 c. whole wheat flour
 2 c. unbleached white flour
 1/2 c. soy flour
 1 tbs. salt
 2 c. rolled oats
 1/2 c. wheat germ

Scald milk and water, remove from heat and stir in honey and oil. Transfer to a large mixing bowl and cool to lukewarm.  Add yeast and stir to dissolve.  Stir in 1 cup whole wheat flour, 1 cup white flour, soy flour, and salt.  Gradually add remaining whole wheat and white flours, oats and wheat germ.

Turn out onto lightly floured board and knead 10 minutes, working in up to 3/4 cup additional white flour to make a firm dough.  Let the dough rise about 50 minutes, or until doubled.  Punch down, divide in half, and form 2 loaves.  Place in buttered loaf pans and let rise 40 to 45 minutes or until doubled.  Bake in 375°oven for 35 minutes or until bread tests done.  Cool and store.

Whole Wheat Bread
 Yield: 2 small loaves or 1 large loaf

 2 1/2-3 c. whole wheat flour
 1 pkg. active dry yeast
 1 c. milk
 1/4 c. honey
 2 tbs. cooking oil
 1 1/2 tsp. salt
 1 tablet vitamin C, crushed (as preservative)

On a sheet of waxed paper, combine 2+1/2 cups of the whole wheat flour and the yeast. Heat together milk, honey, oil, and salt till just warm, stirring constantly. Add liquid mixture to a large mixing bowl. Gradually mix in one cup of the flour/yeast mixture from the waxed paper. Beat with whisk for about 1/2 minute, scraping sides of bowl. Beat for 3 minutes rapidly. Stir in as much of the remaining whole wheat flour as you can with a spoon.

Turn out onto lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (10 minutes).  Shape into a ball. Placed in greased bowl, turning once to grease surface. Cover. Let rise in warm place till double its size (about 1 +1/2 hr).  Punch  dough down, divide in half. Shape into 2 loaves. With knife, cut slash on  tops of loaves. If making round loaves, cut crosshatch pattern. Place in 2  greased loaf pans. Cover. Let rise till nearly double (about 45 min).  Bake at 350° for approx. 35-40 minutes. Remove from pans. Cool on wire rack.

 Variation: Add raisins, apples or nuts.

Salt Rising Bread (with sponge)

 2 med. .potatoes, peel & grate
3 tbs. cornmeal
3 tbs. sugar
3 c.  water
1 c.  milk
2 tbs. shortening
2 tsp. baking powder
1 tsp. baking soda
all purpose flour (enough)

SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2 gal . glass jar and stir. Set, uncovered, in warm spot overnight. Next day, strain off foam, keep the liquid and discard the rest.

BREAD: Bring milk to a simmer and add shortening, baking powder and soda.
Blend in sponge. Put in large bowl, add enough flour to make a stiff batter which is still pliant enough to beat. Set in a warm place to rise to double. Add a little more flour to make dough stiff enough to shape into 3
loaves and let double.  Bake at 350° for about an hour.

Sandwich Bread
 Yield:  2 standard sized loaves

 2 c bread flour
 1 1/2 c whole wheat flour
 1 tbs. gluten flour
 1/4 c. powdered milk
 1 tsp. sugar
 2 tbs. firmly packed brown sugar
 1 tsp. salt
 1/2 tsp. ground ginger
 2 tbs. butter, chilled and cut into pieces
 1 tbs. active dry yeast
 1 c. lukewarm water
 3 tbs. lemon juice

Insert metal blade in work bowl of food processor.  Add flours, sugars, salt, ginger, and butter, process for approx. 20 seconds.
Add yeast and process for approximately 10 seconds more to fully mix the ingredients.

Add water and lemon juice, process until dough forms a ball in the work bowl.  Insert dough blade and continue processing for approximately 2 minutes.  Remove dough to greased glass container, cover loosely with tea towel or plastic wrap.

Set in a warm, draft free location until doubled in bulk, punch down.  Repeat.

Punch down dough, divide into two equal sized pieces.  Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans.  Cover loosely with tea towel or plastic wrap, place in warm, draft free location until dough reaches the top of the loaf pans.

Preheat oven to 375°F.  Uncover loaves and bake for 30 minutes.
Remove loaves from pans and place back into oven, baking for 10 more minutes.  Remove to cooling racks and cool for at least 30 minutes before slicing.  If freezing loaves for later use, cool thoroughly (about 90 minutes).

Saturday Market Elephant Ears

1 package dry yeast
4 c. flour
1 c. warm water
6 tbs. sugar
2 eggs, beaten

Sugar and cinnamon mix, set aside

Soften yeast in warm water. Combine all ingredients except the cinnamon sugar mixture. Mix well. Divide dough into 12 pieces. Let sit 10 minutes.
Roll out on a lightly floured board. Using both hands, stretch each piece into a circular shape. Heat vegetable oil in 10" skillet (cast iron is best). Place each circle of dough in the hot grease. Turn once -- the surface will bubble and blister and should be lightly browned. Turn with spatula. Place on absorbent paper toweling. Sprinkle immediately with mix
of sugar and cinnamon. If you tear a hole in the circle as it is being stretched that will not matter.

Brush with melted or softened butter before sprinkling with the sugar and cinnamon mixture.

ps: here at our international food fair in the summer they also serve these dipped/brushed with butter and shaken over with garlic & onion powder......deadly!!!From: "Terry Van Kirk

Gram's Dinner Rolls

  1 c. milk , scalded
  1/2 c. shortening
  1/2 c. sugar
  1 tsp. salt
  1 cake yeast , or 1 pkg. dry
  3 eggs , beaten
  4 1/2 c. flour

Combine hot milk, shortening, sugar, and salt. Mix but don't worry if shortening doesn't all melt. Cool to lukewarm. Add
yeast and mix. Add eggs and mix. Add flour and mix well to make a smooth soft dough. (This is not the kind of dough you have to knead - it will be very soft and sticky.) Let rise to double in volume. Punch the dough down and refrigerate until

Turn chilled dough out onto floured pastry cloth and knead briefly. Divide dough into thirds. Roll out one third at a time.
Roll into a large circle about 1/8 inch thick. Brush surface of dough with melted butter. Cut circle of dough into 8 pie shaped wedges. Roll up each wedge starting at the wide end. Place each roll on baking sheet and curve it into a crescent shape.
(Be sure to put the pointy end on the bottom otherwise roll may start to unroll as it rises or bakes.) Brush tops of rolls with melted butter. Cover with a cloth and let rise until almost double. Bake at 350 F for 16 minutes.

Note: These are fairly large rolls. If you prefer smaller rolls divide dough into quarters instead of thirds.

Pizza Hut Pizza Crust

Yield: 6 servings

1 1/3 c.  warm water
1/2 tsp. salt
4 c. flour
1/3 tsp. oregano
1 tbs. sugar
1 package dry yeast
1/3 tsp. garlic salt
2 tbs. olive oil 

Mix 1 cup flour and remaining ingredients in food processor; beat 1 min. Add flour gradually and process until dough leaves the side of the container. Place in greased bowl, turn to grease top, and cover with plastic wrap. Let rise in refrigerator overnight. Divide dough in thirds. Press with heel of hand onto greased pizza pan until crust fills pan. (Unless, of course, you are talented enough to toss it into the air.) Bake in 350F oven for 5 minutes.  Freeze. When ready
to make pizza, remove from freezer and quickly cover with pizza sauce and toppings. Bake on oven rack without pan.

Pull Apart Rolls

1 c. chopped nuts (optional)
1 pkg. (2 lb..) frozen dough rolls or white bread loaves, partially thawed
1 c. brown sugar
1 pkg. (3 oz) butterscotch pudding, not instant (can use vanilla too)
1 tsp. cinnamon
1/2 c.(1 stick) butter or margarine, melted

Butter a 10 inch Bundt pan.  Scatter nuts in bottom of pan.  Arrange rolls on top.  If using bread loaves, cut into 2 inch pieces and arrange in pan.
Mix dry pudding, brown sugar, and cinnamon in a small bowl and sprinkle over bread.  Pour melted butter over all.  Cover with foil, plastic wrap, or a towel, and set on counter overnight.  The next morning, uncover and bake in a preheated 350° oven for 30 to 35 minutes.  let stand for 5 minutes,then turn out onto serving plate.  So good!

*These will rise really high overnight.  If they're spilling over the edge of the pan in the morning, just push them down and then bake.

White Bread or Rolls

1 1/2 c. warm water
pinch sugar
1 tbs. yeast
3 tbs. sugar
1/4 c. shortening or vegetable oil
2 1/2 tsp. salt
4 to 4 1/2 c. flour

Sprinkle yeast in 1/4 cup  warm water with a pinch of sugar. Let rest 5 minutes.
Mix in remaining ingredients and 1/2 the flour. Beat well with wooden spoon, slowly stir in remaining flour. Knead 8 minutes and add more flour if sticky.
Let rise until double in bulk (about 1 hour). Punch down. Let rest 5 minutes.
Shape into loaves or rolls. and place in greased pans. Let raise until double in bulk (about 1 hour). Bake at 350°F 35 for rolls or 45-50 minutes for bread.
Brush crust with butter while still warm.

Country White Bread

2 tbs. yeast
2 cups warm water
1/2 cup sugar
1 tbs. salt
2 eggs, beaten
1/4 cup oil
6 1/2-7 cup flour

Dissolve yeast in water, add next 4 ingredients and 3 cup  flour; beat until smooth. Stir in remaining flour. knead 6-8 minutes. Let raise in greased bowl until double. Divide into 3 loaves; let raise again. Bake 375°F for 25-30 minutes.

Dusty Potato Bread

To soften yeast, in a large mixing bowl combine:

2 cups warm potato water (water in which peeled potatoes have been boiled)
1 scant tbs. (or 1 packet) active dry yeast

Allow yeast to proof. Stir in:

3 tbs. sugar
1 tbs. salt
3 c. unbleached all purpose flour

Beat well to develop gluten. Stir in:
2 tbs.. melted shortening, cooled until just warm
To make a soft dough, gradually add:
2-1/2 to 3 cups unbleached all-purpose flour

Turn out on a floured surface and knead until smooth.  Place in a greased bowl, turning dough once to grease the top.  Cover and let rise until doubled in bulk, 1 to 1-1/2 hours.  Knead dough down in bowl.  Divide dough in half.  Shape into balls and place in well greased round pans.  Cover and let rise until almost doubled, 45 to 60 minutes.  Before baking, dust loaves lightly with flour.  Bake at 400°F for 35 to 40 minutes.  Cool on wire racks.
Makes 2 loaves.

Grandpa Bread

1 can evaporated milk
Water to extend the above to 1 qt.
1/4 c. fat (butter)
1/4 c. sugar (or 1/2 c. honey)
10-11 c. flour (unbleached)
1-3 tsp. salt
 2 pkgs. dry yeast
1 c. warm water
1 tsp. sugar 

Melt fat in a 2 qt. pot. Add evaporated milk and water to make a quart. Heat to scalding temperature. Add salt and sugar or honey. Cool to lukewarm. Dissolve yeast in warm (110-120°F) water and add 1 teaspoon sugar. Let stand while other mixture is cooling. Mix with cooled butter mixture. Add 5 cups of flour--mix until smooth. Add remaining flour. Mix thoroughly and knead for 10 minutes. Place dough in a greased bowl; turn to cover all of dough with grease. Cover bowl with cloth. Let rise to double in bulk (1 1/2 hours at 85°{ F). Punch down and form into loaves. Let rise until double in bulk (45 minutes at 85°{ F). Bake in 375° oven for 35 minutes. Remove from oven and cool on racks. Top of loaf may be buttered while hot for a softer crust.

English Muffin Bread

2 pkgs. yeast
6 c. flour (5 for microwave)
1 tbs. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water

Combine 3 cups flour, yeast, sugar, salt, and soda.  Heat liquids until very warm (120°-130° F).  Add to dry mixture; beat well.  Stir in rest of flour to make a stiff batter.  Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal.  Cover; let rise in warm place for 45 minutes.
Bake at 400° F for 25 minutes.  Remove from pans immediately and cool.

Anadama Bread

1/2 c Corn meal
3 tbs. Shortening
1/4 c Molasses
2 tsp. Salt
3/4 c Boiling water
1 Pkg., active dry yeast OR 1 cake compressed
1/4 c Warm water
1 Egg beaten
3 c Sifted all-purpose flour

 Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a  warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal  and salt. Bake in preheated 350° F. oven for 50 to 55 minutes. Cool before slicing.

 I read a story once that this bread was named because a husband got really frustrated when it took his wife a long time to prepare the meal. He would ask "Anna,where's the damned bread?". Even if it isn't true, it's a cute story.

Batter Rolls

1 tsp. granulated sugar
1 pk dry yeast
1/4 c .granulated sugar
2 tsp. salt
3 3/4 c. flour
1/2 c warm water
1 1/2 c. milk
1/4 c .shortening
2  egg


 Dissolve 1 tsp. sugar in warm water in large bowl. Sprinkle in yeast.and let stand 10 minutes.then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan.Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 cup flour. Batter will be soft. Cover with tea towel and let rise in warm place until doubled about 1 hour.

Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375° for 20-25 minutes or until golden .Turn out of pans immediately. Makes about 18 rolls

Rose Petal Rolls

 1 package dry yeast
 2 c. warm water
 1/4 c. sugar
 3/4 c. Crisco
 1 egg, beaten
 4 c. self rising flour
 1/2 tsp. salt

Dissolve yeast in warm water; stir in sugar.
Beat in ingredients.
Grease muffin tins and spoon 1/2 full of batter.
Bake in preheated over, 450°, 10 minutes or until done.

Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.

Melt-in-your-mouth Rolls

2 c. milk
2 pk. active dry yeast or 2 tbs. bulk yeast
1/4 c. shortening
1/4 c. luke-warm water; (110°.f)
1/4 c. sugar
7 c. unbleached flour; sifted
2 tsp. salt
2 eggs; lg.


Servings: 6

Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the
remaining flour to make a soft dough.

Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes.Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the
dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball.

Place 12 balls, equally spaced, in a greased 9-inch round cake pan.
Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400° F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks.

Farmhouse Potato Bread

1/2 lb. Potatoes, peeled and cut into 1-inch pieces
2 c. Milk
8 tbs. (1 stick) unsalted butter,-room temperature
1/4 c. Sugar
1 tbs. Salt
1 Envelope dry yeast
5 c. (about) all-purpose flour

Moist, light loaves, perfect with Apple Butter. They are even better the day after baking.

Makes 2 loaves

Place potatoes in small saucepan. Cover with cold salted water. Simmer until very tender, about 10 minutes. Drain. Force hot potatoes through sieve into large bowl.

Combine milk, 4 Tbs. butter, sugar and salt in heavy small saucepan. Bring to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm (105° - 115° F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups
flour. Knead dough on generously floured surface until smooth and elastic, adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs. butter. Add dough, turning to coat entire surface. Cover bowl with towel.
Let dough rise in warm draft free area until doubled in volume, about 1 1/2 hours.

Punch dough down. Knead until smooth, about 1 minute. Return to bowl.
Cover and let rise until doubled in volume, about 1 1/2 hours.

Butter two 6-cup loaf pans, using remaining 2 Tbs. butter. Punch dough down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared pans. Cover pans with towel. Let dough rise until level with tops of pans, about 45 minutes.

Position rack in lower third of oven and preheat to 400° F. Place bread in oven. Reduce temperature to 375° F. Bake until loaves are rich golden brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes. Transfer to racks and cool completely before serving.

   Fried Bread

  Servings:  6

3 c.  sifted all-purpose flour              
1 tbs.  butter
2 tsp. baking powder                              
3/4 c  (to 1c) warm milk
1 tsp. salt                                                
2 tbs. melted butter
1 tsp. sugar                                             
fat for deep frying

Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour.

Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365° degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust.
Drain on absorbent paper and serve hot.

Swiss Egg Braid

1 pkg. yeast
2/3 cup warm water
2 tbs. sugar
1 tsp. salt
2 tbs. softened butter
3 eggs
2 1/2 - 3 cups flour
1 tbs.. water

 Dissolve yeast in warm water. Stir in sugar, salt, two of the eggs and 1 cup flour. Beat until smooth.

Stir in 13/4 cup flour to make a smooth dough. Turn onto lightly floured board and knead 8-10 minutes, until smooth and elastic.
Add only enough of the remaining flour to keep the dough from sticking.

Shape into ball; place in large greased bowl, turning to coat all over with shortening. Cover and let rise in warm place 1 1/4 hour or until doubled in bulk.

Punch down; divide into 3 equal pieces. Roll each piece to a 15 inch log. Place logs side by side on a large greased sheet. Pinch ends together at one end to fasten, then braid loosely, being
careful not to stretch the dough. Pinch ends to seal.

Tuck ends under. Brush salad oil over top of braid. Cover, and let rise 45 minutes or until doubled. Pre heat oven to 375° F.
Beat remaining egg with the cold water and brush over braided loaf. Bake 30 minutes or until golden.

Basic sweet dough

3/4 c. milk
1/2 c. sugar
1 1/4 tsp. salt
1/2 cup butter or margarine
1 package yeast
1/3 c. warm water
3 eggs,at room temperature
5 1/2 - 6 1/2 c. flour

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

 Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs and 4 cups flour and mix. Continuing to knead in rest of flour. Knead until dough becomes elastic.

Place in a well greased bowl and roll to grease top of dough.
Cover and let rest until double in size.

Punch dough and shape as desired for rolls or coffee cakes.

Potato Bread

1 med. potato, pared, cubed, and boiled (8 oz.)
2 1/2 c. boiling water from potato
1 pkg. rapid rise yeast
1 tablespoon salt
3 tbs. sugar
3 tbs. shortening
5 to 7 c. flour
1/4 tsp. ginger (ginger helps activate the yeast)

Mash the potato and add the potato water, salt, sugar, shortening and ginger.

In a medium sized bowl mix 5 cups flour and yeast, add luke warm liquid mixture and work into flour. Knead batter into remaining 2 cups of flour.

Let rest in a warm place for 30 minutes. Work down and form into buns or loaves. Place into pans and let rise until doubled in size.

Bake at 375° for 35 minutes. Remove from pans and brush oil or shortening over entire surface of loaves.

Sixty minute rolls

1 cup milk
1/2 cup water
1/4 cup butter or margarine
4 - 5 cups flour
3 tbs. sugar
1 tsp. salt
1 package yeast 

Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm, butter does not need to melt.

Place 3 1/2 cups flour, sugar, salt and yeast in bowl. Mix, then add warm
liquids to flour mixture. Knead in remaining flour. Knead until dough is
smooth and elastic.

Place in a well greased bowl, and roll until top is greased. Let rest covered until it doubles in size.

Punch dough down and shape as desired. Place in a pan and let rise until
double in size. Bake at 435° for 12 minutes or until done. Remove
from pans, brush entire surfaces with cooking oil or shortening.

Homemade Bread

Stir 1 teaspoon sugar,1 tablespoon(1 package) of yeast into 1/2 cup lukewarm water.

Combine into a large bowl.

1/2 c. sugar
1/2 c. lard
2 tsp. salt
2 tbs. vinegar
1 1/2 c. water and 1 cup milk
Add yeast mixture.

Add about 8 cups of flour and slowly add more, working in to make a not too sticky dough. Knead well.

Let rise in a warm place until doubled in size. Punch down. Form into buns or loaves and allow to rise in greased pans.

Bake at 400° for 30-35 minutes (until the loaves or buns are slightly browned)

Westpoint Spoon Bread

Serving Size  : 4

 1 c.  rice -- cooked as directed
  1/4  c.  yellow cornmeal
  2  c.  buttermilk -- MIXED WITH  1/2  teaspoon baking soda
  2 large eggs -- beaten
  2 tbs.  melted butter -- or more

Combine in order given. Stir until well blended and place in well greased baking dish. Bake for about 1 hour in a 350° oven. This recipe may
be doubled.

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