Crescent Rolls

1 Tb yeast

¹/₄ cup warm water

1 tsp sugar

1 cup milk, scalded and slightly cooled

¹/₂ cup butter

¹/₂ cup sugar

2 tsp salt

4 eggs, beaten

6-8 cups flour

In small bowl, combine yeast, water, and sugar.  In another bowl combine butter, sugar, salt, and eggs.  Add yeast mixture and mix well.  Stir in 4 cups of flour.  Add remaining flour until a soft, workable dough forms.  Cover and let raise.  Punch dough down and then place on ungreased baking sheet, let rise until doubled.  Bake at 350° for 12-15 minutes.

Scones

Dissolve in large bowl:

1 package yeast in 1/2 cup warm water

Add:

1/2 cup instant potatoes

1/2 cup shortening (oil or margarine)

2 cups milk, room temperature

1 tsp salt

1 tsp baking powder

1/2 soda

Add: 

6 cups flour (add 1 cup at a time until dough is slightly sticky)

—Mix thoroughly.  Dough will be slightly sticky.  Grease top of dough.  Cover and refrigerate.  May be stored in refrigerator for several days or frozen.

To prepare:  roll out 1/8 inch thick.  Cut into strips or roll into circles.  Fry in deep hot oil or bake on a non-stick griddle without oil.

Top with:  Chili, cheese, lettuce, tomatoes, salsa, and sour cream for Navajo tacos or honey butter for dessert.

Contributed by Sharlene C.

Sesame Wheat Braids

Yummy and beautiful!!

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

2-¹/₄ cups warm water (110° to 115°)

¹/₃ cup sugar

1 tablespoon vegetable oil

1 cup whole wheat flour

2 eggs

1 tablespoon water

1 tablespoon salt

5 to 6 cups all-purpose flour

2 teaspoons sesame seeds

In a large mixing bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes. In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining 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 hour. Punch dough down and divide in half. Divide each half into thirds. Shape each into a rope about 15 in. long. Place three ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under. Brush with the reserved egg mixture; sprinkle with sesame seeds. Repeat, placing second braid on the same baking sheet. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack. Yield: 2 loaves.

Contributed by Amber H.

Cinnamon Rolls

 1 cup butter or margarine  (2 sticks)

4 cups water (warm)

1 cup powdered milk

2 Tb Yeast

¹/₂ cup sugar

4 tsp salt

10-12 cups flour

Filling:

1/4 cup butter or margarine, melted

1/2 cup white or brown sugar

Cinnamon

Chocolate Chips or raisins

Heat water and butter until warm.  Mix all ingredients with 8 cups of the flour.  Let raise for 15-20 minutes.  Then add enough flour to the dough until it is workable and soft.  Divide dough in half and roll into rectangle.  Spread with filling ingredients.   Makes 3 dozen. Bake at 350° for 20 minutes.

Contributed by Sharlene C.

Chicago Wheat Bread

4 cups white flour

6-8 cups whole wheat flour

2 Tb dry yeast

4 cups warm water (120° to 130°)

¹/₃ cup oil

¹/₃ cup sugar

1 Tb salt

Place white flour, yeast, and water in a mixer equipped with a kneading arm.  Mix well.  Turn off mixer; cover bowl.  Let dough sponge for 15 minutes.  Add oil, sugar, and salt.  Turn on mixer.  Add wheat flour 1 cup at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 5-6 minutes.  Preheat oven to 150°.  Lightly oil hands.  Divide dough into four equal portions.  Shape into loaves.  And place in greased bread pans.  TURN OFF OVEN.  Place bread in oven, arranging pans to allow heat to circulate freely.   Let rise until double in bulk, 20-25 minutes.  Leave bread in oven; turn heat to 350°.  Bake for 30-35 minutes.  Remove pans and let cool on wire racks.

Contributed by Stephanie H.

Soft Breadsticks

1 pkg regular or quick-acting active dry yeast

1¹/₃ cups warm water (105° to 115°)

3 to 3 ¹/₂ cups flour

3 Tb vegetable oil

1 Tb sugar or honey

1 tsp salt

Dissolve yeast in warm water in 2^1/₂ quart bowl.  Stir in 1 cup of the flour.  The oil, honey, and 1 tsp salt.  Beat until smooth.  Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes.

Heat oven to 400°.  Stir down dough by beating about 25 strokes.  Turn dough onto a floured surface; roll around lightly to coat with flour.  Divide into 24 equal parts.  Roll and shape each part dough into a rope, about 9 inches long.  Place on greased cookie sheet. Bake until just barely browned on bottoms.  About 12 minutes.  Serve warm.  Makes 2 dozen.

Favorite Pizza Dough

2 ½ c. whole wheat flour or 2 c. whole wheat flour and ½ c. white flour

1 Tb. Sugar

1 Tb. Dry yeast

½ tsp salt

1 c. hot water (120° to 130°)

2 Tb oil

Mix 2 cups flour, sugar, yeast, and salt.  Add water and oil; mix well.  Add remaining flour as needed to make a soft dough.  Knead 5 minutes; let dough rest 5 minutes.  Use a pizza roller to roll dough about ¼ – inch thick on a lightly greased heavy pizza pan or baking sheet.  To prevent soggy crust, prebake at 500° for 3 to 4 minutes, just until puffed but not brown. 

Whole Wheat Pizza Dough

1 pkg. (1/4 oz) active dry yeast

¼ cup warm water

1 tsp. honey

¾ cup cold water

1 Tbsp. olive oil

½ tsp. salt

1 cup whole-wheat flour

1 ¾ to 2 cups white flour

In a large bowl, stir together the yeast, warm water, and honey and set aside for 10 minutes or until foamy.  Meanwhile, in a glass measuring cup, combine the cold water, oil, and salt.  Add the cold water mixture to the yeast mixture and stir in the whole-wheat flour and 1 ¾ cups white flour.  Beat the mixture, adding more white flour as needed to make a soft but manageable dough.  Knead the dough on a lightly floured surface for 5-10 minutes or until smooth and elastic.  Put the dough in a lightly greased bowl and turn to coat with grease.  Let the dough rise, covered loosely with plastic food wrap, in a warm, draft-free place for 45 minutes to 1 hour or until doubled in bulk.  Punch down the dough.  Spread in pizza pan (about 14 inches).

Sauce:

1 8-oz can tomato sauce, 1 tsp. garlic salt, 1 tsp. oregano.  Combine and spread

over dough.  Add desired toppings and cover with mozzarella cheese. Bake at 400° for 15 minutes

Contributed by GayLynn S.