MOLASSES OAT BREAD

Ervil & Carolyn Fox

MOLASSES OAT BREAD

4 cups boiling water	1/4 cup sugar
2 cups old fashioned oats	3 tsp salt
1 cup molasses	1 pkg (1/4 oz) active dry yeast
3 Tbsp canola oil	9 – 10 cups flour

Combine the first 6 ingredients. Cool to 110 – 115°. Add yeast; mix well. Add enough flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and divide into thirds. Shape into loaves and place in greased loaf pans. Cover and let rise about 1 hour. Bake at 350° for 45 – 50 minutes. Cool.

Makes 3 loaves

OVERNIGHT DANISH BRAIDS

Ervil & Carolyn Fox

OVERNIGHT DANISH BRAIDS

1 cup butter, room temperature	1 pkg active dry yeast
5 cups all purpose flour	1/4 cup warm water
1/2 tsp salt	3/4 cup warm water
3 eggs, beaten	1/2 cup sugar

Cut butter into flour and salt in large mixing bowl with pastry cutter until mixture resembles cornmeal. Add eggs, yeast (dissolved in 1/4 cup water), 3/4 cup water and sugar. Mix by hand until dough is well mixed. (Batter may be sticky). Refrigerate covered for 5 – 6 hours or overnight. Bring dough to room temperature about 1 hour. Divide dough into four equal parts. Roll each part into 12x9” rectangle (like thin cinnamon roll) on floured surface.

Filling:

1 cup butter, softened	1 Tbsp cinnamon
1 cup brown sugar	1 cup chopped pecans

Combine ingredients until well mixed. Using 1/2 cup filling per braid, spread in 3 in wide strip down center of each rectangle. With kitchen shears, cut sides toward center in strips 3” long and 1” wide. Fold strips over filling, alternating from side to side. Place on greased cookie sheet. Cover and let rise until double. Bake 350° for 20 – 25 min. Cool slightly.

Glaze:

1 1/2 cups confectioners sugar	3 tsp melted butter
1 – 2 Tbsp hot milk	1/2 tsp vanilla

Mix ingredients until smooth. Top braids.

Braids freeze beautifully.

CINNAMON ROLLS

Rodney & Donna Fox

CINNAMON ROLLS

1 cup hot water	1 cup oil
3 Tbsp yeast	1 tsp vanilla
1 Tbsp sugar	1 cup sugar
9 cups flour, divided	1 Tbsp salt
3 eggs	3 1/2 cups hot water

Dissolve yeast and 1 Tbsp sugar in 1 cup hot water. Add 1 cup flour. Let stand 5 minutes.

Add remaining ingredients; mix together. Let rise until double. Make rolls as normal.

EASY SWEET ROLLS

George & Lori Warner

EASY SWEET ROLLS

1 box yellow cake mix w/o pudding	5 cups flour
2 pkg dry yeast	2 ½ cups hot water

Mix all together. Let rise until double in size. Roll in rectangular shape and spread with soft butter, sugar and cinnamon. Roll up and cut into 1 1/2 inch slices. Put in greased baking pan and let rise. Bake at 375° for 30 minutes. When cool, spread with icing.

Serves 21

REFRIGERATOR ROLLS

Rodney & Donna Fox

REFRIGERATOR ROLLS

2 pkgs yeast (2 Tbsp)	2 eggs
2 cups lukewarm water	2 tsp salt
1 cup shortening	6 cups sifted flour
1/2 cup sugar

Dissolve yeast in water (set aside). Cream shortening and sugar. Add eggs; beat well. Add 4 cups flour with yeast water to egg mixture. Beat well. Add last 2 cups flour and beat well. Store in refrigerator at least overnight, before using! Take out at least (2) hours before baking time. Make into dinner rolls, cinnamon rolls or donuts. Bake in 425° oven until lightly golden brown. Very good!!

AVANTI'S BREAD

Gregg & Sara Mitchell

Avanti's Bread

1 pkg yeast	1/2 Tbsp salt
1 1/2 cups warm water	1/2 rounded cup sugar
1 1/2 Tbsp oil	4 cups flour or more to feel of dough
1egg, beaten

Dissolve yeast in water.

Mix in other ingredients, knead; put in 2 large greased bowls. Turn over.

Cover until doubled - about 2 hours.

Punch & knead. Cover & let rise again.

Shape into 3 large gondola loaves.

Grease cookie sheets - 3 loaves will fit on 2 cookie sheets.

Let rise 30 min. covered.

Bake 350° 20-25 min. until light brown.

CRESENT DINNER ROLLS

Ron & Mary Reynolds

CRESENT DINNER ROLLS

2 pkgs yeast	2 tsp salt
2 cups scalded milk	6 eggs – beaten
1 cup sugar	8 cups flour – or more
1 cup shortening

Dissolve yeast in 4 Tbsp warm water in small dish. Set aside, Heat milk until it just comes to a boil – skim on surface.

In large bowl mix sugar and shortening, then add hot milk. Stir until all is dissolved. Cool. Add 1/2 the flour and mix in. Make sure it is cool. Add the eggs and mix in. Add the yeast and mix in. Stir in remaining flour. Dough will be sticky. Cover and let raise until double. Push down.

Use well floured counter. Make into favorite rolls.

Let raise 1/2 hour.

Bake 350° 8 – 12 min.

Serves 12

PIZZA CRUST

Todd & Tamara Erickson

PIZZA CRUST

(From Virginia Shockley)

1 cup warm water	1 1/2 tsp salt
1 pkg. yeast	2 3/4 cups flour
1 Tbsp sugar	2 Tbsp oil

In a large bowl, dissolve yeast in water. Stir in sugar, salt, oil and 1 1/2 cup flour. Beat until smooth. Add remaining flour to make a stiff dough. Knead. Let rise until double. Punch down and divide in half. Press into pan and bake.

Yield: 2 crusts

CORNMEAL ROLLS

Todd & Tamara Erickson

CORNMEAL ROLLS

2 1/4 cups warm water divided	2 pkg active dry yeast
1/3 cup cornmeal	2 eggs
1/4 cup sugar	5 – 5 1/2 cups all-purpose flour
3 Tbsp vegetable oil	Melted butter or margarine
2 tsp salt	Additional cornmeal

In a saucepan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9 – 11 minutes. Cool at room temperature to 120° - 130°. Place in a mixing bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs and mix well. Add enough flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 – 60 minutes. Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes. Bake at 375° for 18 – 20 minutes or until golden brown. Immediately remove from pan; serve warm.

Yield: 2 dozen