Honey Rolls

From Taste of Home





INGREDIENTS



3 packages (1/4 ounce each) active dry yeast



2 cups warm water (110° to 115°)



1/4 cup honey



2 tablespoons vegetable oil



1 tablespoon salt



2 eggs



1 egg, separated



7-3/4 to 8-1/2 cups bread flour



1/2 teaspoon cold water



SERVINGS 36



CATEGORY Breads



METHOD Baked



PREP 30 min.



COOK 20 min.



TOTAL 50 min.







DIRECTIONS



In a large mixing bowl, dissolve yeast in warm water; let stand for 5

minutes. Add the honey, oil, salt, eggs, egg yolk and 5 cups flour;

beat until smooth. Stir in enough remaining flour to form a stiff

dough. Turn onto a lightly 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

hour.

Punch dough down; turn out onto a lightly floured surface. Divide

and form the dough into desired shapes (see below). Cover and let

rise until doubled, about 40 minutes.

Beat egg white and cold water; brush over the dough. Bake at 350°

for 20-25 minutes or until golden brown. Remove from pans to wire

racks. Yield: 3 dozen.

Hawaiian Banana Nut Bread
Prep Time: 10 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes
Yields: 30 servings

INGREDIENTS:
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe
banana
1 (8 ounce) can crushed
pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries,
diced

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf
pans.
2. In a large mixing bowl, combine the flour, salt, baking soda, sugar and
cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and
cherries; stir just until blended. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth
pick inserted into the center of a loaf comes out clean. Cool in the pan for 10
minutes, then remove to a wire rack to cool completely.

Dill Cottage Cheese Bread



3 tablespoons active dry yeast

1 cup lukewarm water

pinch sugar

2 cups creamy cottage cheese

1 cup chopped fresh dill

3/4 cup chopped onion

1/4 cup sugar

2 eggs

3 tablespoons butter, softened

1 teaspoon baking powder

6 cups flour



Combine the yeast, water, and sugar in a mixing bowl

and let stand for about 10 minutes or until foamy.



Combine the cottage cheese, dill, onion, sugar, eggs,

butter, and baking powder with the yeast mixture. Add

the flour and mix to make a dough.



Turn out onto a floured board and knead until smooth,

about 12 to 15 minutes. Place the dough in a large

greased bowl, cover, and let rise in a warm place for

1 hour.



Divide the dough into 3 loaves and place in 3 loaf

pans. Cover the pans and set them in a warm place to

rise until doubled.



Bake in a 350 degrees F oven for 50 minutes. Turn the

oven off, remove the loaves from the pans, and return

them to the oven for 5 minutes to firm. Cool on wire

racks.

Mexican Corn Bread

From Taste of Home



I work at an elementary school, and a couple times a year we have a

gathering where everyone brings a favorite dish to pass. A friend

shared this delicious corn bread and it was a big hit. -Sandy

Gaulitz, Spring, Texas



INGREDIENTS

2 packages (8-1/2 ounces each) corn bread/muffin mix



1 medium onion, chopped



2 cups (8 ounces) shredded cheddar cheese



1 can (14-3/4 ounces) cream-style corn



1-1/2 cups (12 ounces) sour cream



4 eggs, beaten



1 can (4 ounces) chopped green chilies



1/3 cup vegetable oil



1 tablespoon finely chopped jalapeno pepper*



SERVINGS 18-24

CATEGORY

Breads

METHOD Baked

PREP 10 min.

COOK 50 min.

TOTAL 60 min.

DIRECTIONS

In a bowl, combine corn bread mix and onion. Combine the remaining

ingredients; add to the corn bread mixture just until moistened. Pour

into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for

50--55 minutes or until lightly browned and the edges pull away from

sides of pan. Serve warm. Refrigerate leftovers. Yield: 18-24

servings.

Southern Plantation Corn Bread

From Country Woman



INGREDIENTS

1 cup butter, divided



4 tablespoons flour



1 pint half-and-half



4 slices American cheese



1 carton (8 ounces) heavy whipping cream



1 egg, beaten



1 carton (8 ounces) dairy sour cream



2 boxes (8-1/2 ounces each) corn muffin mix



6 ounces diced breakfast ham or 1-1/2 cups diced ham



SERVINGS 12-15

 

Parkerhouse Rolls

3 to 3 1/2 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. sugar
1/3 c. butter or margarine
1/2 tsp. salt
2 eggs
Butter or margarine, melted 

In large mixer bowl combine 1 1/2 cups flour and the yeast.  In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Stir in as much of remaining flour as you can mix in with a spoon.    Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).  Shape into a ball.  Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in warm place until double (about 1 hour).  Punch down; divide dough in half.  Cover, let rest 10 minutes.  On lightly floured surface, roll each half of the dough to 1/4 inch thickness.  Cut with a floured 2 1/2 inch round cutter.  Brush with melted butter.  Make an off-center crease in each round.  Fold so large half overlaps small half slightly.  Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan.  Cover, let rise until nearly double (about 30 minutes).  Bake in a 375 degree oven for 15 to 18 minutes or until done.  Makes about 2 dozen. 

Buttermilk Biscuits

2 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 c. solid shortening
3/4 c. buttermilk

Blend flour, baking powder, salt and baking soda together in a medium sized bowl.  Cut in shortening with a pastry blend or two knives until mixture resembles coarse cornmeal.  Make a well in the center of the dry ingredients; add buttermilk all at one time.  Stir with a fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10-15 times.  Roll out dough to 1/2 inch thickness.  Cut with floured cutter or knife using even pressure to keep side straight.  Place on baking sheet close together for soft sided biscuits or 1 inch apart for crusty sides.  Brush tops lightly with milk.  Bake at 450 degrees for 10-15 minutes or until biscuits are golden brown.  Makes about 24 (1 1/2 inch) biscuits

 

Hush Puppies

Recipe courtesy Paula Deen.



6 cups peanut oil

1-1/2 cups self rising cornmeal

1/2 cup self rising flour

1/2 tsp. baking soda

1/2 tsp. salt

1 small onion, chopped

1 cup buttermilk

1 egg, lightly beaten



Using a deep pot, preheat oil for frying to 350º F.



Using a mixing bowl, stir together the cornmeal, flour, baking soda, and

salt. Stir in the onion.



In a small bowl, stir together the buttermilk and egg. Pour the buttermilk

mixture into the

dry ingredients and mix until blended.



Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass

of water after each hush

puppy is dropped in the oil. Fry until golden brown, turning the hush puppies

during the cooking

process.



Yield:  35 hush puppies.

ITALIAN BREAD

(2 loaves)



1 tbsp. sugar

2 tsp. salt

2 packages active dry yeast

cornmeal

5 cups all-purpose flour

1 tbsp. butter

water

salad oil

1 egg white



In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-

quart saucepan over low heat, heat butter and 1-3/4 cups water until

very warm (butter doesn't need to melt).

With mixer at low speed, gradually beat liquid into dry ingredients

until just blended. Increase speed to medium, beat 2 minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating mixture

at medium for 2 minutes. Scrape bowl often with spatula. With wooden

spoon, stir in enough additional flour (about 1-3/4 cups) to make a

soft dough.

Turn dough onto floured surface, knead until smooth and elastic,

about 10 minutes, adding flour while kneading.

Cut dough in half, cover pieces with bowl. Let dough rest 20 minutes

for easier shaping.

Grease large cookie sheet; sprinkle with cornmeal.

On floured surface with floured rolling pin, roll each half into 15"

by 10" rectangle. From 15" side, tightly roll dough, pinch seam to

seal.

Place loaves, seam side down, on cookie sheet and taper ends. Brush

loaves with oil; cover loosely with plastic wrap. Refrigerate 2 - 24

hours.

Preheat oven to 425 degrees. Remove loaves from fridge, uncover. Let

stand 10 minutes. cut 3 or 4 diagonal slashes on top of each loaf.

Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tbsp. water. Remove

loaves from oven, brush with egg, return to oven, bake 5 minutes.

Icebox Rolls



1  cup water

1/2  cup shortening

1 env. (1/4 oz.) active dry yeast

1/2  cup warm water (100° to 110° F

1  tsp. sugar

2  large eggs

1/2  cup sugar

1  tsp. salt

5  cups bread flour

1/4 to 1/2  cup butter, melted



Pour 1 cup boiling water over shortening in a large bowl, stirring to melt

shortening. Let

stand 30 minutes or until completely cooled.



Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass

measuring cup;

let stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand

mixer; add

1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce

speed to low,

and gradually add 5 cups flour, beating until blended.



Cover and chill dough 12 hours or up to 5 days.



Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.



Cut with a lightly floured 2-1/2-inch round cutter. Make a crease across the

middle of

each dough round with a knife, and fold in half; gently press edges to seal.

Place rolls on

lightly greased baking sheets.



Cover and let rise in a warm place (85°), free from drafts, 1-1/2 hours or

until doubled in bulk.



Brush rolls evenly with melted butter.



Bake at 400° F., for about 15 minutes or until golden brown. Brush again with



melted butter, if desired.



Yield: Makes 3 to 4 dozen.

DOUBLE CORN MUFFINS

1/2 cup butter, room temperature
1/2 cup corn or canola oil
3/4 cup white or turbinado sugar
3 tablespoons honey
1/2 teaspoon salt
3 cups unbleached white all-purpose flour
1 cup cornmeal
3 1/2 teaspoons baking powder
3/4 cup milk
1 cup fresh corn kernels, or frozen corn kernels, thawed and drained

Preheat the oven to 375 degrees. Line two 12-cup muffin pans with paper liners.

In a mixing bowl, beat the butter, oil, sugar and honey together till fluffy. In a second bowl, mix the flour, cornmeal, baking powder and salt, and add to the butter mixture alternately with the milk. Mix on low speed just till blended. Stir in the corn. Fill each muffin cup 3/4 full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Best served hot and fresh, with butter and honey.

Makes 22 to 24 muffins.

Italian Breadsticks

Ingredients

• 5 1/2-6 cups flour
• 2 packages active dry yeast
• 2 tsp. salt
• 2 cups warm water
• 1 slightly beaten egg white
• 1 Tbsp. water
• coarse salt, garlic salt, or Parmesan cheese

Directions

In a large bowl, combine 2 cups flour, yeast and salt. Add 2 cups warm water. Beat with electric mixer at low speed 30 seconds, scraping the sides of bowl constantly. Beat at high speed 3 minutes. With spoon, stir in as much remaining flour as possible. Turn out onto lightly floured surface and knead in enough of remaining flour to make stiff dough that is smooth and elastic, kneading 8-10 minutes. Shape into a ball and place in greased bowl, turning to grease surface. Cover and let rise in a warm place until double, about 1-1 1/2 hours. Grease baking sheet. Punch down, turn onto lightly floured surface and divide in half. Cover and let rest for 10 minutes. Cut each half in 24 pieces. Roll each piece in a rope 8 inches long. Place ropes on baking sheet, cover and let rise until nearly double, about 30 minutes. Beat egg white with water and brush ropes with mixture. Sprinkle with coarse salt, garlic salt, or Parmesan. Bake in 375 degree F oven for 10 minutes. Reduce temperature to 300 degrees F and bake 20-25 minutes longer. Makes 48.