Myrtle's Rolls

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

2 tbsp dry yeast
1 cup water
1 tsp sugar
2 cups milk, scalded
2/3 cup shortening, melted
3/4 cup sugar
5 tsp salt
2 eggs, beaten
10-11 cups sifted enriched flour

Directions

1. Soften active dry yeast in warm water (110 degrees F) or compressed yeast in lukewarm water (85 degrees F).
2. Add 1 tsp sugar to yeast mixture.
3. Add milk, cooled to lukewarm, shortening, 3/4 cups sugar and salt.
4. Add eggs; beat well.
5. Add flour to make soft dough. Let stand 10 minutes.
6. Knead on lightly floured surface till smooth and elastic.
7. Place in greased bowl, turning once to crease surface, and cover; store in refrigerator.
8. Shape rolls about 2 hours before serving.
9. Let rise till double in bulk.
10. Heat oven to 425̊F.
11. Bake 15–20 minutes.
12. Punch down unused dough and return to fridge.

Makes 4-5 dozen medium rolls.

Armenian Pocket Bread

Originally in the 1991 cookbook

Ingredients

2 cups warm water (115 degrees)
1 tsp salt
1 tsp & 1 tsp dry yeast
4 cups flour

Directions

1. In large bowl soften yeast in warm water. Stir in salt and enough flour to make soft dough. cover; let rise 1 hour. Dough will be sticky.
2. Turn out onto floured board. Knead lightly for a few minutes, leaving dough on board, cover with towel; let rise 30 minutes.
3. Heat oven to 400 degrees.
4. Divide dough into six balls.
5. Roll each ball into 8-inch circle, using as few strokes as possible.
6. Place on cookie sheet and place cookie sheet on center rack in oven.
7. Bake for 8 minutes or until circles puff up like pillows and are golden brown.
8. Do not over bake or bread will be too crisp. Cut or break in half.

Big Soft Pretzels

Originally in the 1996 cookbook

Ingredients

1 tbsp active dry yeast
1 1/2 cup lukewarm water
2 eggs, beaten
1/2 cup vegetable oil
5-5 1/2 cups flour
1/3 cup sugar
1 tsp salt
1/4 cup instant dry milk

Directions

1. Preheat oven to 425 degrees F.
2. Lightly grease 2 large baking sheets.
3. In a large bowl, dissolve yeast in lukewarm water.
4. Blend in eggs and oil.
5. Add dry ingredients and mix well.
6. Knead about 5 minutes until dough is smooth.
7. Roll pieces of dough into ropes about 1/2 inch in diameter and 18-24 inches long.
8. Form into pretzel shapes.
9. Place on prepared baking sheets.
10. Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
11. Bake immediately for 12-15 minutes, until brown and crisp.

Makes 12-15 large pretzels

Note
For a chewier pretzel, Preheat oven to 400 degrees F. Drop pretzel-shaped dough into a pan of boiling water. When dough floats to top of water, brush with egg and sprinkle with coarse salt. Bake about 30 minutes.

For an even chewier pretzel, eliminate eggs, oil and dry milk. After forming shape, dip into a soda water solution and sprinkle with coarse salt. Bake as directed.

Creative Twists

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 cup warm water
1 envelope yeast (2 1/4 tsp)
1 tbsp sugar
1 tsp salt
2 1/2 cups flour (add more if needed)
1 egg, beaten

Directions

1. Preheat oven at 425 degrees F.
2. Mix warm water, yeast, and sugar and set aside for 5 minutes.
3. Mix and add to yeast mixture salt and flour.
4. Mix together until dough forms.
5. Shape into creative twists. Brush egg over twists.
6. Bake for 12 minutes.

Lois Reeder Rolls

Submitted by Chris Fowler
Originally in the 1991 cookbook

One of many recipes that came from Mom’s black cookbook from Juneau, Alaska.

Ingredients

2 eggs, beaten
2 tbsp yeast
1/2 cup sugar
1 cube margarine, melted and cooled
1 tsp salt
1 1/4 cup water
2 cups white flour
2 cups wheat flour

Directions

1. Heat oven to 350 degrees F.
   
2. Mix all ingredients.
   
3. Roll out dough until 1-2 inches thick.
   
4. Cut out circles with a glass.
   
5. Fold over and arrange on greased cookie sheet.
   
6. Bake 15-20 minutes.

Frances Fowler’s Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

This recipe came from Frances Fowler, Jon Fowler's Mom.

Ingredients

2 cans evaporated milk
4 heaping tbsp butter flavored shortening
4 tbsp sugar
1 tbsp salt
4 cups boiling water
3 tbsp dry active yeast
4-5 cups sifted flour

Directions

1. Heat oven to 325 degrees F
   
2. In very large mixing bowl, mix milk, shortening, sugar, salt, water, and yeast. Let yeast dissolve.
   
3. Add flour 1 cup at a time, stirring thoroughly until batter looks like thick pancake mix.
   
4. Cover and set aside to rise until double in size; approximately 30-40 minutes.
   
5. Add remaining flour.
   
6. Turn out onto floured board. Knead thoroughly.
   
7. Divide and shape into loaves. Put into greased bread pan. Allow to rise until bread reaches top of pan.
   
8. Bake for 40 minutes, or until golden brown.

No Knead Pizza Dough

Submitted by Chris Fowler

Keep a bowl of this pizza dough in the refrigerator and you will always be minutes away from home made pizza and/or garlic flat bread. It keeps for up to two weeks in the refrigerator. When you've used up one batch of dough, just start another one in the same bowl.

Because you make it up at least a day ahead, this dough needs only half the yeast as some other recipes. No kneading, and no bread machine, mixer, or food processor needed.

Ingredients

2 cups white whole-wheat flour
2 1/4 tsp rapid-rise yeast
1 1/2 tbsp salt
1 3/4 cups warm water
4 1/2 cups all purpose flour
1/4 cup olive oil
1 cup warm water.

Directions

1. In a big bowl, combine the white-wheat flour and yeast. Give it a quick stir to distribute the yeast, then add the salt and 1 3/4 cups of warm water. Stir to dampen flour, then with a whisk or big spoon, stir briskly for 1 minute to develop gluten.
2. Add the rest of the ingredients. Stir mixture until all the flour is damp. Cover the bowl with a plate or a piece of waxed paper. Let it rise for one or two hours. Refrigerate the dough overnight or for up to two weeks.
3. Before using remove dough from frig, divide and let sit for 30 min. to warm up. Roll out and top. Bake at 450 for abt 14 minutes or until crust browns, sauce bubbles, and any cheese starts to brown.

Makes 2 large pizzas, 3 medium pizzas, or 4 flatbreads
Recipe adapted from Cook for Good Basics

Old Fashioned White Bread

Submitted by Chuck Cady

This recipe is designed for bread machines. The milk makes the bread soft and chewy.

Ingredients

9 ounces milk (1 cup + 2 tbsp)
3 1/4 cups white flour
1 1/2 tbsp sugar
1 1/2 tsp salt
2 tbsp margarine cut into 4 pieces
2 tsp active dry yeast or 1 1/2 tsp fast rise yeast

Directions

1. Add ingredients to bread maker in order.
   
2. Set bread maker to basic or basic rapid and choose bread color.
   
3. Press start.
   

Makes 1 1/2 pound loaf.

Cinnamon Rolls (Cinnabon copycat)

Submitted by Chris Fowler.
Originally in the 2005 cookbook

This recipe is designed for bread machines but can be adapted.

Dough

1 cup milk
1 egg, beaten
4 Tbsp melted butter
4 Tbsp water
1/2 box (3.4 oz box) instant vanilla pudding
4 cups bread flour
1 Tbsp sugar
1/2 tsp salt
2 1/2 tsp yeast

Directions

1. Place all ingredients into your machine in order. Select dough cycle.
2. When cycle is finished remove dough, punch down and roll to 17 x 10 inches

* You can add the entire package of pudding mix to the dough but be sure to add about an extra 1/2 cup of milk to keep the right consistency.

Filling

1/2 cup butter, softened
1 cup brown sugar
2 tsp cinnamon

Directions

1. Combine ingredients and mix well.
2. Heat in microwave for 10 seconds to make it spreadable.
3. Spread over rolled out dough with a rubber spatula.
4. Starting with the widest edge, roll the dough into a tight log.
5. Cut into 1/2 - 1 inch slices. Place in a lightly greased baking dish. Be sure you cut the slices thick enough that the whole roll fits in one 9 x 13 pan.
6. Place them close enough together that they almost touch.
7. Turn on the oven to Warm. Once the ready light turns off, turn off the oven and put the rolls in the oven for 15-20 minutes to raise.
8. Once the rolls have risen completely remove them from the oven and heat oven to 350 degrees F. Bake rolls for 15-20 minutes.

Frosting

4 oz cream cheese, room temperature
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 tsp milk
3 Tbsp maple syrup

Directions

1. Mix and pour over rolls and serve.
   

You can use a standard frosting recipe if you prefer, and the frosting is still good if you don't have maple syrup.

Breakfast Pockets

Submitted by Chris Fowler

I tried a new recipe this month, because try as I might, I just have a hard time getting up and fixing my girls breakfast before seminary. It is on my bucket list, but I am not yet perfected enough to do that. So, in my quest for a pre-made breakfast that doesn't taste like cardboard I came across these beauties and figured they were worth a try.

So, I doubled the recipe making 32 of them, and they lasted a total of 4 days, max. The kids had them for breakfast, lunches, and dinner. And snacks. I knew I had found a winner. Now I just need a new hiding place so they don't disappear quite so fast.

From the kitchen of Budget Gourmet Mom. Recipe slightly adapted from Real Food 4 Real People

Ingredients

Dough
1 1/2 tbsp yeast
1/2 cup warm water (110 degrees)
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 1/2 cups flour

Filling
1 lb bulk sausage
1/2 cup onion, chopped
1 1/2 cups frozen hashbrown potatoes, thawed
7 large eggs
3 tbsp milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 cups cheddar cheese, shredded
- pinch of cayenne pepper

Instructions

Dough

1. In a bowl, dissolve yeast in the water.
   
2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
   
3. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.

Filling

1. Cook the sausage and onion over medium heat until browned. Drain.
   
2. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set.
   
3. Sprinkle with cheese and keep warm.
   

Assembling the pockets

1. Heat oven to 350 degrees F.
   
2. Punch down the dough and cut into 16 equal pieces.
   
3. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2 - 2 minutes.

Yield: 16 Breakfast Pockets

One Hour Wheat Bread

Submitted by Chris Fowler.
Originally in the 1991 cookbook

This is a family favorite. While the family lived in Port Orchard, WA, we made this several times a week.

Ingredients

1/2 cup honey
2 cups hot water
1 cube margarine
3 tbsp yeast
2 cups dried milk
2 cups white flour
2 cups wheat flour
1 tsp salt

Directions

1. Heat oven to 350 degrees F.
   
2. Mix in a bowl honey, hot water, and margarine. When the water is lukewarm add yeast. Stir once, then wait until yeast bubbles to surface.
   
3. Mix 2-4 cups of flour or until the dough is smooth.
   
4. Knead the dough 20 minutes or until supple.
   
5. Put in a greased loaf pan. Let rise on top of the stove while the oven is heating.
   
6. Bake for 25-35 minutes.
   
7. Remove bread from pan and cool on cloth or rack.
   

Honey Wheat Sandwich Rolls

I get tired of spending a couple of dollars on a package of hamburger or sandwich rolls. Really tired. And don't even get me started on sandwich bread for lunches. With 8 people in the family we frequently (usually) go through a minimum of a loaf of bread a day. Sigh. So my bread costs are not cheap. Who wants to spend $30+ a month on bread, for goodness sakes.

So a couple of months ago I went hunting for a good sandwich roll recipe, and found a winner at www.allrecipes.com. So sweet and soft and luscious right out of the oven. Throw them in a bag in the freezer or whatever and they come out great. I've made them with my mixer or my bread machine, and I always love them. Just don't roll them too thin or they get crumbly.

Ingredients

• 1 1/4 cups warm milk
• 1 egg, beaten
• 2 tablespoons butter, softened (I usually use oil)
• 1/4 cup honey
• 3/4 teaspoon salt
• 2 3/4 cups bread flour
• 1 cup whole wheat flour
• 1 1/4 teaspoons bread machine yeast
• 2 tablespoons butter, melted

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, heat oven to 350 degrees F (175 degrees C).
3. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Note: I usually substitute oil for butter, and when I make it with my stand mixer I knead it for 5+ minutes, then let it raise for abt an hour, then go to step 2.