EGG CINNAMON BREAD

1 pkg active dry yeast                                          2 eggs
2 tbsp lukewarm water                                         3 cups sifted flour
2/3 cup milk                                                        1 1/2 tsp cinnamon
1/2 cup sugar                                                       2 tbsp melted butter or margarine, or egg white
6 tbsp margarine

Dissolve yeast in water and let stand while the milk is scalding.

In large bowl pour milk over 1/4 cup sugar, salt and about 4 tbsp margarine. Set aside to cool to lukewarm; then add egg, yeast and half flour, beating until satiny smooth. Mix and beat in the remaining flour with a large spoon.

Cover with a clean cloth; in a warm place let rise until double.

Punch down and knead lightly. Roll out onto lightly floured board; spread with remaining 2 tbsp butter or margarine, sprinkle with remaining sugar and cinnamon roll up tightly from end to end and place in bread pan. Brush with 2 tbsp melted butter and let rise until doubled, about 45 minutes. Bake at 350 degrees for about 30 minutes. Cool.

(Uncle John's Original Bread Book)

CINNAMON SUGAR SWIRL BREAD

3 to 3 1/2  cup flour                                              1/2 tsp. salt
1/4 cup C and H gran. sugar                                  1/2 cup milk
1 pkg. active dry yeast                                           1/4 cup (1/2 stick) butter or margarine
                                                                           1/4 cup water
                                                                            1 egg

FILLING: 1 tbsp melted butter
                2 tbsp C and H sugar
                1/2 tsp cinnamon or to taste

Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and margarine until lukewarm. Margarine will not be melted. Add to flour mixture and beat 1 minute. Add 1 up additional flour and egg: beat 2 minutes. With spoon stir in 1 cup flour until better holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes.

Punch dough down and roll into rectangles 8x15" Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf.

CINNAMON BREAD

2 pk active dry yeast                                              1 tsp salt
1/2 cup warm water                                                1 egg, slightly beaten
1 cup milk, scalded                                                5 to 5 1/2 cups flour
1/2 cup butter                                                        3/4 cup wheat germ
1/3 cup honey

Dissolve yeast in warm water. Let stand. Pour scalded milk over butter; stir to melt. Ad honey and salt. Add beaten egg and mix well. Combine yeast, milk and egg mixtures. Blend well. Add 2 1/2 cups flour and beat until smooth. Add the wheat germ and beat until smooth again. Add additional flour to make a soft dough. Knead gently for a few minutes to make a smooth but soft dough. Cover and let rise until double. Divide in half; roll each half to a 7x12" rectangle. Brush with slightly beaten egg white and sprinkle with a mixture of 1/2 cup sugar, 1 tbsp cinnamon and 1/2 cut finely chopped nuts. Roll like jelly roll. Put in greased loaf pan 9x5x3". Bake 35-40 minutes at 375 degrees.

(Ideals Country Kitchen Cookbook)

YEAST BISCUITS

1/2 tbsp. dry yeast                                      1 tbsp oil
1 1/8 cup warm water                                  1/4 tsp salt
1/4 cup honey                                             3 cups whole wheat flour

Dissolve yeast in 1/8 cup warm water and allow to work. Combine with honey, oil and salt and let rise for 10 minutes. Add remaining ingredients and blend thoroughly.

Allow to rise for 1 hour. Knead dough on floured board until spongy. Cut into biscuits. Arrange on oiled cookie sheet and allow to rise 10 more minutes. Bake at 350 degrees for 25 minutes.

(Basic Four and More Cookbook)

SOFT SANDWICH BUNS

Heat 2 cups milk to boiling.

Pour into bowl containing:

1/4 cup margarine or oil
1/2 cup sugar
1/2 tbsp. salt

Combine:

1/2 cup warm water
2 tbsp yeast
1/4 tsp. sugar

Place yeast mixture in bowl and let sit five minutes. After the milk has cooled, add the milk mixture. Then add four cups flour and beat until smooth. Let rest 5-10 minutes. Beat again and add 1 1/2 cups more flour.

After this has been added, begin to mix with hands. Depending on the kind of flour being used, add about one more cup of flour, or enough to make the dough so that it can be kneaded on a floured board. Knead five minutes. Put in a well-greased bowl and let rise for one hour.

Punch down and form rolls. Place on greased cookie sheet. Let rise 1/2 hour. Bake at 375 degrees for about 20 minutes or until brown. Brush with margarine or oil.

GRANDMA'S BREAD

2 pkg. active dry yeast                                       2 tsp salt
1/4 cup warm water                                           2 eggs
2 cups milk, scalded                                          1 cup light raisins(opt.)
1/4 cup butter                                                    6 1/2 cups sifted Stone-Buhr flour
1/2 cup sugar

Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisin. Add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic.

Place dough in a greased bowl; grease top and cover; let rise until double in bulk.

Punch down and shape into 2 loaves. Place in 9x5" loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.

BROWN AND SERVE SALLY LUNN ROLLS (freezer)

1 envelope active dry yeast                                1/2 cup butter or margarine softened and cut in
3/4 cup warm water                                                pieces
1/4 cup sugar                                                    3 eggs, beaten (room temp)
2 tsp salt                                                          5 to 6 cups flour
3/4 cup warm milk

MAKE AHEAD: In large warm bowl sprinkle yeast  water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute.

Beat in enough additional flour (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour).

Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).

Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger.

Cool in pans 25 minutes. Remove to wire racks and cool thoroughly.

Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning).

Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 40* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls.

(Family Circle)

PICNIC BUNS

1 pkg active dry yeast                                                1/4 cup shortening
1/2 cup warm water                                                    1/2 cup milk, scalded
2 tbsp sugar                                                                 1 egg
1 1/2 tsp salt                                                                2 3/4 to 3 cups flour

Oven: 400*                     Yield: 12

Soften yeast in warm water. In mixing bowl, combine sugar, salt, shortening and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Cover, let stand 15 minutes.

Toss dough on well-floured surface until no longer sticky. Divide in 12 portions. Shape into hamburger buns or frankfurter buns. Place on greased cookie sheet. Let rise in warm place until doubled, 45 to 60 minutes. Bake at 400* for 12 to 15 minutes, until golden brown.

EASY BUTTERY HOT ROLLS

(or hamburger buns - see note)

1 tbsp yeast                                                            4 tbsp sugar

1 tsp salt                                                                 1 egg, beaten

1 1/2 tbsp shortening                                              3 1/2 cups flour

Soften yeast in 2 tbsp. warm water, then, in a big bowl, put 1 cup hot water and add the salt, shortening and sugar. Cool. Add yeast and egg, and beat in the flour, adding more if necessary. Let rise until double in bulk. Roll out as for pie crust (easier if using half o the dough at a time). Cut in wedges, brush with melted butter and roll up as for croissants. Let rise, about 30 minutes, and bake 10 minutes at 425*. 

NOTE: Use a little less sugar and shape into hamburger buns. 

(Peg Bracken)

 

BRAN ROLLS

(For yest rolls containing shredded bran, these are amazingly light and tender)

2 pkgs yeast - active dry or compressed
1 cup warm (not hot) water                                             2/3 cup sugar
1 cup boiling water                                                          1 cup shredded bran
1 cup shortening                                                               1 1/2 tsp salt
1 cup shortening                                                               2 eggs
                                                                                          6 cups flour

Sprinkle yeast into warm water and stir until dissolved. Pour boiling water over shortening in a mixing bowl; stir in sugar, shredded bran, and salt, and let stand until lukewarm. Beat eggs well and mix into shredded bran mixture; Add yeast mixture and mix well. Sift flour, measure and mix in 1 cup at a time. Cover and let rise in a warm place until almost doubled, about 2 1/2 hours. Punch down and drop dough by the spoonful into greased muffin pans, filling half full. Let rise until almost doubled, about 1 hour. Bake in a moderately hot oven (375*) for 15 minutes. Makes 48 rolls.

(You can make up the dough for these rolls a day ahead, spoon it into muffin pans, oil the tops, then refrigerate. Allow 2 hours for rising before baking.)

WHOLE WHEAT BREAD

(Mrs. Grossmann)

1 qt. whole wheat flour (or 2 heaping cups whole wheat flour and 1 heaping cup white flour)
1 yeast cake                                                                1 tsp salt
2 tbsp shortening                                                        2 tbsp sugar
                    (This makes 2 loaves in one pan)

Have everything warm. Let rise one hour and after putting down, let rise only five to ten minutes. Bake very slowly, having oven hot for first five minutes and then very moderate.

THREE HOUR ROLLS

3/4 cup milk                                                       1/4 cup warm water
3/4 tsp salt                                                          1 egg, well beaten
1/4 cup sugar                                                      3 cups flour
1/4 shortening                                                     1 tsp baking powder
2 cakes yeast

Combine milk, salt, sugar and shortening in a large saucepan. Heat until milk is scalded and shortening melted. Cool until lukewarm. Crumble yeast in a small bowl; add warm water. Add the yeast and egg to milk mixture. Sift flour and baking powder together; stir in about a third at a time, mixing well after each addition. Add more flour if necessary, so dough will form a ball. Knead dough for about 10 minutes. Place in a greased bowl and let rise until doubled in bulk. Press down and let rise a second time. Press down and form dough into rolls. Let rise. Bake in 425* oven about 10 minutes.

(Favorite Recipes - Casserole Cookbook)

FEATHER ROLLS

1 1/2 cups potato water                                                      1 cup sugar
1/2 cup mashed potato                                                        2/3 cup cooking oil
1 1/2 cups lukewarm water                                                 1 1/2 tsp. salt
1 cake compressed yeast                                                     Flour (about 8 cups)

Put 1 medium-sized potato and the water in which it was cooked thru a sieve. This should measure 1 1/2 cups. Dissolve the yeast in warm water. Add potato water, salt,sugar, cooking oil, and enough flour to make a soft dough, not as stiff as for bread dough. Let rise until light. Knead down and allow to rise again. Pinch off small pieces and shape into rolls. Allow to rise until very light. Bake in hot oven (410*) 20 min. Brush tops with butter and remove from pans at once.