Magleby’s Rolls

I found this recipe over at Your Home based Mom.  It looks so yummy I might have to try these tonight!

Magleby’s Rolls

Printable Recipe

1 bag of frozen dinner rolls

Mayonnaise (amount depends on number of rolls you are making)

Melted Butter

Freshly shredded Parmesan Cheese

Garlic Powder

Dried Parsley

Place  mayo in a bowl, melted butter in a bowl and  freshly grated parmesan cheese (not the stuff in the green Kraft can).  I buy the grated parmesan from Coscto and just keep a container of it in the freezer and pull it out as needed.

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo,  then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up).  Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)  Bake according to directions on the package.

Sweet Potato Muffins

I have been looking for a way to use up my sweet potatoes from the Bountiful Basket I got.  These look really good! And I bet since Jared liked the zucchini bread maybe he'll like these!

Oatmeal Sweet Potato Muffins

Muffins:

1 cup old fashioned oatmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
3/4 cup firmly packed light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 teaspoon vanilla extract

 

Crumble Topping:

1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon light margarine, melted
1 teaspoon vanilla extract

1. Preheat oven to 400°F (205°C).
2. In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg.
3. In another bowl, combine sweet potatoes, brown sugar, oil, milk, egg and vanilla. Add sweet potato mixture to flour mixture and mix until just moistened.
4. Fill greased muffin tins 3/4 full. Sprinkle with Crumble Topping.
5. For Crumble Topping: In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in margarine and vanilla until crumbly.
6. Bake 15 to 20 minutes.

Makes 18 muffins.
Per serving: CAL 158.7 (29% from fat); FAT 5.207g; PROTEIN 2.343g; CARB 26g; CHOL 11.84mg; SODIUM 81mg

Breadsticks & Pizza Dough

Breadsticks & Pizza Dough
Recipe from OurBestBites.com

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour


In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.  

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

 Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

Lion House Rolls

Ingredients:

• 2 cups warm water (110-115 degrees)
• 2/3 cup nonfat dry milk (instant)
• 2 Tb. dry yeast
• 1/4 cup sugar
• 2 tsp. salt
• 1/3 cup shortening (butter or margarine)
• 1 egg
• 5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

Method:

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.

Sweet Potato Rolls

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-

Ingredients

• 1  package dry yeast (about 2 1/4 teaspoons)
• 1  cup  warm 2% reduced-fat milk (100° to 110°)
• 3/4  cup  canned mashed sweet potatoes
• 3  tablespoons  butter, melted and divided
• 1 1/4  teaspoons  salt
• 2  large egg yolks, lightly beaten
• 5  cups  bread flour, divided
• Cooking spray

Preparation

Dissolve yeast in milk in a large bowl; let stand 5 minutes.

Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.

Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.

Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.

Preheat oven to 400°.

Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.

Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.

Recipe from Cooking Light

Yummy, Easy Whole Wheat Bread

Yummy, Easy Whole Wheat Bread

(5 medium loaves)

Ingredients:

• 
  
  3 1/2 cups hot tap water (helps offset the cool can of milk)
• 
  
  1 (12oz) can evaporated milk
• 
  
  3 T instant yeast (like SAF)
• 
  
  2/3 cup oil1 cup honey (use the same measuring glass as the oil and the honey slide right out)
• 
  
  1 cup white flour
• 
  
  3 T vital wheat gluten
• 
  
  2 T dough enhancer (this is optional--I used it)
• 
  
  12 cups whole wheat flour (approx 8c wheat berries= 12 c flour)
• 
  
  1 1/2 T salt

Directions: Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough, pour a little oil on your counter top and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing.

Verla's Scones

1 qt. Buttermilk
2 eggs
2 T. oil
1 1/2 t. Salt
1/2 t. Baking soda
2 T heaping instant yeast
2 T sugar
8 c. Flour
1 T. Baking powder

Warm buttermilk, add all ingredients and half flour, then knead in the rest of  the flour.

Orange Bubble Loaf Bread

Orange Bubble Loaf Bread
1 bag 36 ct bread rolls (I have changed this part)
1 cup sugar
1 1/2 tsp grated orange peel
1/4 c melted butter.
Grease a bread loaf pan, or any other pan with high sides.

First of all, you need to decide how much bubble loaf bread you are going to make.
The whole package of rolls will make a TON...which I could eat myself.
I used probably 24-28 rolls of dough for 3 pans of bubble loaf bread.
It was probably 8 rolls for each pan.
Allow for the dough to thaw.
It will be perfect if you put the frozen dough in the fridge at night for you to use in the morning.
In a small dish, melt butter.
In another small dish, combine the sugar and orange peel.
My "stations", if you will.

Cut each ball of dough in half, and then cut that half into thirds.
Roll them into a ball.

Roll that ball of dough in the butter.

Roll that ball that is coated in butter in the sugar/orange mixture.

Place in the greased pan.

Repeat until you have two levels of rolls.
Depending on how many you make,
you may need more butter and orange/sugar mixture.
Allow them to raise until 1 inch from the top.
Bake at 350* for 25-30 minutes,
then....lower the temperatue to 300*
and OPEN YOUR OVEN DOOR....
for about a minute to lower the temperature.
Cook for an additional 10 minutes.
When done, turn upside down onto serving plate to cool.
Wait for at least a minute before you devour them,
or else you
WILL BURN YOUR TOUNGE!
I really hope you enjoy these...
They are one of my ABSOLUTE FAVORITE!

WHOLE WHEAT BREAD

2 tablespoons yeast
2 3/4 cups of warm water
1/4 cup soft or melted butter
4 1/2 cups wheat flour (Prairie Gold)
1/2 cup honey or brown sugar
2 teaspoons salt
1/4 cup smooth apple sauce (I used baby food)
2 3/4 cups -3 3/4 cups wheat flour

1. Dissolve the yeast in warm water with a pinch of sugar.
2. Add the wheat flour, butter, honey, salt and apple sauce. Beat until smooth.
3. Add enough of the remaining flour to create a smooth, elastic dough that can be handled.
4. Let rise until doubled. Form into three medium size loaves or two large loaves.
5. Place in a greased loaf pans and let rise until doubled.
6. Bake at 350 degree for 40-50 minutes or until done.

L.H. Rolls

• 2 cups warm water (110 to 115 degrees)
• 2 tablespoons dry yeast
• 2 teaspoons salt
• 1 egg
• 2/3 cup nonfat dry milk powder (instant or non-instant)
• 1/4 cup sugar
• 1/3 cup butter or 1/3 cup shortening
• 5 -5 1/2 cups all-purpose flour or 5 -5 1/2 cups bread flour

Directions:

1. 1In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2. 2Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. 3Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. 4Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. 5Add about ½ cup flour and mix again, by hand or mixer.
6. 6Dough should be soft, not overly sticky, and not stiff.
7. 7(It is not necessary to use the entire amount of flour.)
8. 8Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9. 9Cover with plastic wrap and allow to rise in warm place until double in size.
10. 10(My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11. 11 instructions for shaping the rolls according to Lion House Classics cookbook: Once the dough has risen, roll it out on a floured surface into an 8x18" rectangle. It will be 1/4" thick. Brush with melted butter. Cut into eighteen 2x4" portions and roll each up, beginning with short side so that the butter is inside. Place rolls upon a greased or parchment-lined baking sheet, all facing the same direction. Cover loosely with plastic wrap and let rolls rise until double. Bake at 375 degrees for 15-20 minutes then brush tops with melted butter.
12. 13Place on greased (or parchment lined) baking pans.
13. 14Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
14. 15Bake at 375 for 15 to 20 minutes or until browned.
15. 16Brush with melted butter while hot.

Delicious Cinnamon Rolls

Rolls:
2 1/4 C. very warm water
2 1/2 tsp. active dry yeast
1 yellow or white cake mix
5 C. flour

Mix water and yeast together with a wire whisk in a large bowl. Whisk cake mix into yeast water. Stir in flour one cup at a time. Let stand in bowl in a draft-free place for 45 minutes. Knead enough to punch down and roll to approx. 18" X 10". Add a small amount of flour if needed for kneading.

Filling:
1/2 C. butter or margarine softened
1 C. brown sugar
2 tsp. cinnamon
1/4 C. chopped nuts (Optional)
1/4 C. raisins (Optional)

Mix butter, brown sugar, and cinnamon together. Heat in microwave for 15 seconds. Spread over rolled out dough. Sprinkle nuts and raisins over dough. Starting with the widest end, roll dough into a tight log. Cut with dental floss into 1/2" to 1" slices. Place in a greased 9x13 inch pan and an 8x8 inch pan. Allow rolls to rise 25-35 minutes. Bake at 350º for 17-23 minutes, watching carefully.

Frosting:
1 (3-4oz) package cream cheese, softened
1/4 C. butter or margarine, softened
1 1/2 C. powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Whole Wheat Honey Bread

Whole Wheat Honey Bread

Rated: Submitted By: MELH Photo By: PARKER71 Prep Time: 5 Minutes Cook Time: 3 Hours Ready In: 3 Hours 5 Minutes Servings: 12

"This 100 percent whole wheat loaf from the bread machine is substantial and flavor-packed."

Ingredients:

1 1/8 cups water 3 cups whole wheat flour 1 1/2 teaspoons salt 1/3 cup honey

1 tablespoon dry milk powder 1 1/2 tablespoons shortening 1 1/2 teaspoons active dry yeast

Directions:

1.	Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 2/9/2009

Fabulous Homemade Bread

Fabulous Homemade Bread

Rated: Submitted By: J. Drury Photo By: chestnut Servings: 72

"Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver."

Ingredients:

1/2 cup warm water 3 (.25 ounce) packages active dry yeast 1/4 cup bread flour 1 tablespoon white sugar 2 cups quick cooking oats 2 cups whole wheat flour

4 1/2 cups warm water 1 1/2 tablespoons salt 2/3 cup brown sugar 2/3 cup vegetable oil 10 cups bread flour

Directions:

1.	In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2.	Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3.	Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4.	Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5.	Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 2/9/2009

sweet rye bread

Bread like The Outback's®Hearty round loaves with rye and molasses.
Included in my cookbook! Click here to get your copy!
Serves: 10-16Prep. Time: 3:00
(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water -divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flourup to 3 cups all-purpose flour

-Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.-Knead dough for 4 minutes.-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.-Punch dough down.-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.
Notes: Serve with whipped real butter. Bread can be frozen for later use.

dinner rolls

SUBMITTED BY: Donna West PHOTO BY: Sarah511

"This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet."

RECIPE RATING:

Read Reviews (675)

Review/Rate This Recipe

---

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	2 Hrs 20 Min
Original recipe yield 16 rolls

SERVINGS

(Help)

Servings
US METRIC

INGREDIENTS (Nutrition)

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened
• 
  
• 
  
• DIRECTIONS
• Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 10 to 15 minutes, until golden.