Reader Recipes

Bakery-Worthy Breads & Rolls 

 

SPOON ROLLS

From Cynthia Clark of Burkeville

 

Ingredients:

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1 pkg. dry yeast

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2 cups warm water

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1⁄4 cup sugar

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11⁄2 sticks margarine (melted)

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1 egg (beaten)

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4 cups self-rising flour

Directions: Place yeast in 2 cups warm water. In large bowl, combine sugar and melted butter; add beaten egg. Add dissolved yeast to mixture. Add the flour and stir until well blended. Place in an airtight bowl in the refrigerator overnight. Drop by spoonfuls into well-greased 21⁄2-inch muffin tin. Bake rolls at 350 for 20 minutes or until browned. (Dough will keep several days in refrigerator.) Makes 2 dozen.

   

 

BEER BREAD

From Phyllis Dunaway of Brookneal

 

Ingredients:

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3 cups self-rising flour

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2 T sugar

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1 can of beer

 

Directions: Combine and bake in loaf pan at 370 about 1 hour. Good hot or frozen.

   

 

FEATHER ROLLS

From Elsie Stoltzfus of Gladys

 

Ingredients:

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11⁄2 cups warm water

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1 T yeast

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1⁄4 cup sugar

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1 t salt

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1⁄3 cup oil

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1⁄2 cup mashed potatoes or potato flakes

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5 cups bread flour

 

Directions: Wire whisk together warm water and yeast; add sugar and salt. Let dissolve 2 minutes. Add oil, potatoes and flour. (If potato flakes are used, place 4 tablespoons of flakes in a measuring cup and warm water to make 1⁄2 cup. Let stand one minute for flakes to soak. Add more water if needed.) Stir and then knead until smooth. Cover and refrigerate for 2 hours or up to 3 days. Punch dough down and let rest 10 minutes. Shape into 24 rolls and place on greased baking tray; let rise until doubled. Bake at 350 for 16 to 20 minutes.

 

 

FRIED CORNBREAD

From Nan Finch of Brodnax

 

Ingredients:

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1 cup white self-rising cornmeal

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1⁄2 cup self-rising flour

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1⁄2 t salt

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1 cup buttermilk

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1⁄4 cup chopped onions

 

Directions: Mix all ingredients together and fry in mixture of Crisco and vegetable oil until brown on both sides.

 

SOUR CREAM FAN ROLLS

From Jessica Schmitt of Evington

 

Ingredients:

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2 T active dry yeast

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1 cup warm water

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2 T plus 1⁄2 cup sugar (divided)

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2 cups warm sour cream

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2 eggs (lightly beaten)

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6 T butter (melted)

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11⁄2 t salt

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1⁄4 t baking powder

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7-8 cups all-purpose flour

 

Directions: In a bowl, dissolve yeast in water; add 2 tablespoons sugar; let stand for 5 minutes. In a large bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic for 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 an hour). Punch dough down; turn onto a lightly floured surface; divide in half. With a rolling pin, roll each portion into a 23x9-inch rectangle. Cut into 11⁄2-inch strips. Stack five strips together; cut into 11⁄2-inch pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled (about 20 minutes). Bake at 350 for 20-25 minutes or until golden brown. Cool on wire racks.

 

WHOLE-WHEAT ROLLS

From Ruby Orndorff of Edinburg

 

Ingredients:

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2 pkgs. of dry yeast

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21⁄4 cups warm water

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1⁄4 cup shortening (I use oil)

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1⁄2 cup plus 1 T sugar

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2 t salt

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2 eggs (beaten)

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3 to 31⁄2 cups whole-wheat flour

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3 to 31⁄2 cups all-purpose flour  (I use bread flour)

 

Directions: Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Add shortening, sugar, salt and eggs. Beat at medium speed with an electric mixer until well blended. Gradually stir in enough of each flour to make a soft dough. Turn onto floured surface and knead until smooth. Let rise until double in bulk. Make into desired type of rolls; let rise for 30 minutes. Bake at 375 for 30 minutes or until brown. Brush with melted margarine while hot.

 

 

SAUSAGE HERB BREAD

From April Foubare of Manassas

 

Ingredients:

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1⁄2 cup butter or margarine (melted)

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1⁄4 cup each fresh rosemary and thyme (finely chopped; combined)

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3⁄4 cup grated parmesan cheese

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24-oz. pkg. frozen dinner-roll dough (thawed)

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1 pkg. any flavor Jimmy Dean roll pork sausage

 

Directions: Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1⁄8-inch-thick circle. Coat each dough circle with butter, herbs, and cheese. Arrange dough circles evenly in a 10-inch fluted tube pan to just cover the bottom, overlapping dough edges slightly. Sprinkle half the cooked sausage evenly across dough layer. Repeat with a second layer of dough and remaining sausage. Add third layer of dough and press gently to expel any air. Cover and let rise at room temperature until almost doubled, about 2 hours. Bake at 350 for 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; cool in pan for 5 minutes before inverting onto serving plate. Cool another 5 minutes before slicing.

 

CORNBREAD

From Pansy Colley of Orange

 

Ingredients:

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1⁄2 cup self-rising cornmeal

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2 eggs

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1⁄4 cup oil

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1⁄4 cup onions (chopped)

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1 T sugar

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1 cup buttermilk

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1⁄2 cup cheese (your choice)

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1 green pepper

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1⁄2 cup hot pepper (chopped)

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1⁄2 cup creamed corn

 

Directions: Heat oven to 400. Combine all ingredients and mix well. Pour mixture into greased, heated cast-iron skillet and bake until golden brown.

 

 

MINI CHEDDAR LOAVES

From Elsie Stoltzfus of Gladys

 

Ingredients:

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31⁄2 cups biscuit baking mix

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21⁄2 cups shredded cheddar cheese (10 oz.)

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2 eggs

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11⁄4 cups milk

 

Directions: In a large bowl, combine biscuit mix and cheese; set aside. With a fork, beat eggs and milk; stir into biscuit mixture until just moistened. Pour into four greased 53⁄4"x3"x2" loaf pans. Bake at 350 for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool 5 to 10 minutes and remove from pans. Slice and serve warm.

 

 

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