If you insist on “from scratch”  these rolls could not be easier.  You can also add bits of cheese, rosemary, dill, etc to compliment your dinner.

Ingredients:

• 1 pkg yeast, dry or compressed
• 1 c water, warm
• 4 Tab sugar (1/4 c)
• 1 tsp salt
• 1 egg beaten
• 3 c flour, sifted
• 4 Tab oil (1/4 c)

Directions:

1. Dissolve yeast in warm water.
2. Add sugar, salt, egg.
3. Stir mixture well
4. Let it stand while you sift the flour again.
5. Add oil and half of the flour to yeast mixture.
6. Beat until very smooth.
7. Add remaining flour and blend well.
8. Set dough in a warm place and allow to rise until almost doubled in bulk, about 30 minutes.
9. Drop dough by spoonful int small, well greased muffin pans so each cup is half full.
10. Let rise until almost doubled in bulk.
11. Bake in hot oven (400°) for 15 minutes.

Serves:    Makes 24 rolls

Source:  Sunset bread Book

Notes:

Variations (method 1)

• 1/4 c pineapple, crushed, drained
• 4 Tab raisins
• 4 Tab juts, finely chopped
• 1/4 c cheddar cheese
• 1/4 c bacon, crumbled
• 1 Tab cocoa mixed with 1 Tab sugar
• 2 tsp cinnamon

1. After the dough has risen, divide into four parts and place each part in a bowl with one of the ingredients listed.
2. Mix each portion of dough with the added ingredient until well blended.
3. Then proceed with he basic recipe.

Variations 9 Method 2)

• 1 tsp poppy or sesame seed
• 1 tsp butter, 1 tsp brown sugar, 3 pecan halves
• 1 tsp butter, 1 tsp coconut
• 1 tsp butter and 1 tsp jelly

After mixing the basic dough (and after you let it rise), put one of the ingredients listed in each greased muffin cup.  Half fill the prepared cups with basic dough and let rise until almost doubled in bulk.  Bake 400° for 15 minutes.

A recipe is a suggestion – make this one your own.  Anything goes!

Ingredients:

• 1 lb frozen bread dough (white or wheat)
• 1 Tab toasted sesame seeds
• 1 Tab parsley flakes
• 2 Tab instant toasted onion
• 1/4 c Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp ground pepper
• 1 tsp fine herbs or Italian seasoning
• 1 1/2 Tab melted butter  (not enough)

Directions:

1. Thaw bread.
2. Combine sesame seeds, parsley, onion, cheese, garlic, herbs, pepper.
3. On a floured board, roll out the dough to a 12 by 18 rectangle.
4. Brush with butter.
5. Sprinkle with cheese-herb mix.
6. Starting with the 18 inch side, roll up tightly.
7. Pinch seam to seal.
8. Cut dough into 1 1.2 inch thick slices.
9. Place, cut side up, in a well greased 7 x 11 baking pan.
10. Cover and let rise in a warm place until fluffy, about 1 hour.
11. Brush lightly with melted butter.
12. Bake in a 325° oven until brown, about 20 minutes.

Serves: Makes 12 rolls.

Source:   Sunset Magazine, January 1981

Note:  I used 1/2 c Parmesan cheese, 1/2 c grated American cheese, 1 Tab garlic powder with parsley (Lowery’s), 1 Tab parsley and 1/2 Tab onion soup mix.  Spread with lots more soft butter.

As they moved across the mountains of Idaho, Montana, Nevada and California, immigrant Basque sheepherders cooked in Dutch ovens covered by dirt in fire pits they dug in the ground, (unlike the cowboys who set the Dutch ovens on coals and placed more coals on top.)

OK, I will admit this sounds complicated – so may steps!  But, it is a really good bread and for a party you can carefully cut out the center.  Slice the center horizontally and make sandwiches with the layers. ( I like ham salad.)  Cut into party size and replace in bread shell.  Pretty impressive!  Try it, even if you have never made bread before.

Ingredients:

• 3 c very hot tap water
• 1/2 c butter (1/4 lb)
• 1/3 c sugar
• 2 1/2 tsp salt
• 2 pkg yeast (1 package = about 2 1/4 tsp)
• 9 – 9 1/2 c all-purpose flour
• salad oil

Directions:

1. In a large bowl, combine hot water, butter, sugar and salt.
2. Stir until the butter melts.
3. Let cool to about 110°.
4. Stir in yeast.
5. Cover with a cloth and set in a warm place until bubbly – about 15 minute.
6. Cover the bottom of a 10 inch (5 quart) dutch oven with a circle of foil.
7. Grease foil and the inside of the dutch oven and the underside of the lid with salad oil.
8. Place dough in pot and cover with lid.
9. Let rise in a warm place until dough pushes the lid up about 1/2 inch – about 1 hour, watch closely.
10. Preheat oven 350°.
11. Bake covered for 12 minutes.
12. Remove lid and bake for another 30 – 35 minutes or until loaf is golden brown and sounds hollow when tapped.
13. Remove from oven.
14. Turn l,oaf out onto a rack to cool.  You may need help. It will be heavy.
15. Peel off foil.

Serves:  Makes 1 BIG loaf!

Source:  Sunset Bread Book

Note: For a 12 inch dutch oven

• 4 c water
• 10 Tab butter
• 7 Tab sugar
• 1 Tab salt
• 3 pkg yeast
• 11 3/4 c flour

Increase cooking time to 45 minutes.

This really does work!

Ingredients:

• 3 eggs
• 1 1/2 c milk
• 1 1/2 c flour
• 1/2 tsp salt
• butter

Directions:

1. DO NOT preheat oven!
2. Break eggs into bowl
3. Using a spoon, mix with salt and flour.
4. Add milk slowly.
5. Generously grease 12 muffin tin with LOTS of butter.
6. Fill muffin pans.
7. Place in COLD oven.
8. Set temperature at 425°.
9. Bake 26 – 30 minutes.  Don’t short the time or they will collapse.

Serves:  Really?  How many popovers can YOU eat?

Source:  Al Martin

You put the mix in a canister – therefore you don’t have the box with the recipes!  Here it is.  It may not be the way your grandmother made biscuits, but it is quick and easy.

Ingredients:

• 2 c Bisquick
• 2/3 c milk

Directions:

1. Heat oven to 450°.
2. Add milk to Bisquick all at once.
3. Stir with a fork into a soft dough.
4. Beat dough vigorously 20 strokes with a spoon, until stiff and slightly sticky.
5. Roll dough around on a board lightly dusted with flour to prevent sticking.
6. Knead gently 8 – 10 times to smooth up the dough.
7. Roll 1/2 inch thick.
8. Dip 2 inch round cutter in flour.
9. Cut biscuits.
10. Bake on ungreased shiny baking sheet 10 – 15 minutes.

Serves: Makes 12 2 inch biscuits.

Source:  Bisquick Cookbook

Around Christmas time in Sweden, one of the biggest celebrations is St. Lucia’s Day (or St. Lucy’s Day) on December 13th. The celebration comes from stories that were told by Monks who first brought Christianity to Sweden. St Lucia was a young Christian girl who was martyred, killed for her faith, in 304. Traditionally, the eldest daughter plays “St. Lucia,” donning a white robe, red ribbons, and a crown of candles and lingonberry greens, meant to symbolize new life in the darkest days of winter. She carries Lussekatter, sweet buns flavored with saffron and studded with raisins, to her family.

Ingredients:

• 1/4 c whole milk
• 1/2 c sugar
• 2 tsp salt
• 1/2 c butter
• 1/2 c warm water (105° to 115°)
• 2 packages of yeast (1/2 oz or 4 1/2 tsp)
• 1 egg
• 4 c flour
• raisins,
• red and green candied cherries
• 1 egg yolk
• 2 Tab milk
• pinch of saffron

Directions:

1. Scald milk. (Heat just until bubbles form around the edge. You can substitute canned evaporated milk and not have to scald but heat enough to melt butter.)
2. Stir in sugar, salt, butter.
3. Cool to lukewarm.
4. Measure warm water into a large bowl that has been rinsed with warm water to heat it.
5. Sprinkle in yeast.
6. Stir to dissolve.
7. Stir in egg/milk mixture and half of the flour.
8. Beat until smooth.
9. Stir in the remaining flour and saffron.
10. Cover tightly with foil/plastic wrap.
11. Refrigerate dough at least 2 hours. (Dough will keep up to 3 days!)
12. To use – punch down the dough.
13. Roll into 1/2 inch ropes.  (or shape into rolls)
14. Cut into 6 inch length.
15. Coil and use to shape a Christmas tree, star, etc on greased cookie sheet.
16. Top each coil with a raisin or candied cherry.
17. Cover.
18. Let rise in a warm place until doubled in bulk, about 1 hour.
19. Brush with egg yolk/milk mixture.
20. Bake 400° for about 12 minutes – until golden brown.
21. Devour or freeze for Christmas morning.

Serves:  Makes 5 small trees

Source:  Fleischmann’s Yeast Cookbook

This is the mother of all sweet dough!  You can add anything – cardamom, cinnamon, etc.  You can keep in tn the refrigerator 3 days and have fresh pastry in the morning!

Ingredients:

• 1/4 c whole milk
• 1/2 c sugar
• 2 tsp salt
• 1/2 c butter
• 1/2 c warm water (105° to 115°)
• 2 packages of yeast (1/2 oz or 4 1/2 tsp)
• 1 egg
• 4 c flour
• jam or pie filling
• 1 egg yolk
• 2 Tab milk

Directions:

1. Scald milk. (Heat just until bubbles form around the edge. You can substitute canned evaporated milk and not have to scald but heat enough to melt butter.)
2. Stir in sugar, salt, butter.
3. Cool to lukewarm.
4. Measure warm water into a large bowl that has been rinsed with warm water to heat it.
5. Sprinkle in yeast.
6. Stir to dissolve.
7. Stir in egg/milk mixture and half of the flour.
8. Beat until smooth.
9. Stir in the remaining flour.
10. Cover tightly with foil/plastic wrap.
11. Refrigerate dough at least 2 hours. (Dough will keep up to 3 days)
12. To use – punch down the dough.
13. Roll into 1/2 inch ropes.  (or shape into rolls)
14. Cut into 6 inch length.
15. Coil and use to shape a roll on greased cookie sheet.
16. Top each coil with jam or pie filling.
17. Cover.
18. Let rise in a warm place until doubled in bulk, about 1 hour.
19. Brush with egg yolk/milk mixture.
20. Bake 400° for about 12 minutes – until golden brown.
21. Devour or freeze for Christmas morning.

(Or you can just make dinner roll out of the dough – try tying a piece of 1/4 inch roll into a knot.)

Serves:  Makes about 2 dozen rolls – depends on the size.

Source:  Fleischmann’s Yeast Cookbook