Easy Buttery Rolls

I first made these for Thanksgiving, and my family loved them.
I thought I'd try them again today, and I've already eaten 2! They really are easy, and are oh, so tasty.

1.5 c. milk
3/4 c. + 1 T. sugar
1/2 c. butter
1 egg
1 T. salt
2 T. yeast
2 c. warm water
9-10 c. flour

Dissolve 2 T. yeast and 1 T. sugar in 2 c. warm water.  Set aside to proof.
Meanwhile, in a microwave safe bowl, melt butter.  Add milk and 3/4 c. sugar and heat for 1.5 minutes.
Place in mixer, and add 1 T. salt to milk mixture, then slowly add 1 beaten egg - beating quickly so that it doesn't cook.
Add 2 c. flour to continue to cool it back down, and then add yeast mixture and mix.
Continue to add an additional 7-8 cups of flour until dough is dense and sticky.

Cover bowl with plastic wrap and leave in a warm place to rise (approximately 1 hour) until doubled.

Cover working space with flour, and divide dough into 4 even balls.
Working with one ball at a time, using a rolling pin, roll the dough into a circle on a floured counter.
Spread with soft butter from edge to edge (optional)
Cut the dough into quarters using a pizza cutter.
Cut each quarter into 3 pieces.
Roll each triangle starting with the wide end.
Tuck the tail of the triangle under the roll and place on a cookie sheet that has been sprayed with cooking spray/oil.  Approximately 3 rows of 8 should fit on one cookie sheet (2 balls of dough).
Place pans in warm area and allow to rise until they are touching and full in size (30-45 minutes).

Bake at 350* for 10-15 minutes, until golden brown.
Remove from oven and immediately run a stick of butter over the tops for a butter glaze.

Nauvoo Bread

We recently visited several historical sites in Nauvoo Illinois. While there, we learned how the early Mormon settlers there cooked (among many other things.) This recipe is also a fantastic food storage recipe as all of the ingredients are typical food storage ingredients.

Here's the bread recipe Sister Prince they shared with us:

5 c. hot water
1/2 c. potato flakes
1/2 c. sugar
1 c. powdered milk
1 1/2 T. salt
1/2 c. oil or shortening
2 T. yeast
10-14 c. flour

Combine hot water, shortening, potato flakes, powdered milk, and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of whole wheat flour and the salt. Stir to a smooth sponge. Add white flour to make smooth and elastic dough while kneading for 15 minutes. Let rise until double, about 1 hour, punch down and let rise again. Shape into loaves, let rise.

Bake in 375* oven for about 35 minutes.

Thelma's Pumpkin Bread

2.5 c. sugar
3.5 c. flour
1 T. cinnamon
1 t. nutmeg
1 t. cloves
1.5 t. salt
2 t. baking soda
1 c. oil (I use applesauce)
1/3 c. water
4 large eggs
2 c. pumpkin (canned, or boiled and pureed)
3/4 c. nuts (optional)
3/4 c. raisin or dates (or choc chips or both - whatever you want) (optional)

In large bowl sift all dry ingredients, in a separate large bowl mix all liquids, combine and mix well. Bake in well greased loaf pans 1 hour at 350 degrees.
(I don't sift, I just dump it all in together)

Fabulous French Bread

I know that I've told several people in the last month or so that I'd get this recipe to them, but I can't remember who they are. So I thought I'd share it with the world via my little blog. Thanks to my friend Luanne for sharing this recipe with me.

I love this recipe, and I have yet to see it disappoint. I live at high altitude, but never have to make any adjustments for it. If you are at a low altitude, you may need to slightly adjust your flour/liquid amounts.

Plan 2 hours start to finish for this bread.

2 1/2 c. very warm water
2 T. sugar
1 T. salt
2 T. cooking oil (I use olive)
6 c. flour
2 pkg active dry yeast or 2 T.

Pour warm water in large mixing bowl, then stir in sugar, salt, oil, half the flour, and yeast. Beat vigorously 2-3 minutes.

Stir in remaining flour until all dry ingred. are completely mixed in, leaving spoon/dough hook in heavy batter. (Now, you can do this by hand, but I cheat and do it with my mixer.) Allow dough to rest 10 minutes then stir down, allow dough to rest another 10 minutes and stir down again. Repeat this process until dough has been stirred down 5 times.

Turn dough onto floured board, knead only enough to coat with flour so it can be handled. Divide into 2 equal parts. Roll each part of dough into rectangle about 9x12 and roll up like a jelly roll, rolling from long side, Pinch edge of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves.

With sharp knife (I use a serrated) cut three gashes at an angle on top, then brush entire surface with slightly beaten whole egg. If desired, sprinkle with sesame or poppy seeds. Cover lightly and let rise at room temperature 30 minutes (I don't cover mine, but I keep it in a warm area.) Bake immediately at 400* for 25-30 minutes or until golden brown. Remove from baking sheet immediately and cool on racks.