Pie Crust

#1 Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell

• 8 tablespoons unsalted butter, cold
• 1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
• 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
• 2 1/2 to 3 1/2 tablespoons ice water
• 1 1/2 teaspoons cider vinegar Optional
• 1/8 teaspoon baking powder (if not using, double the salt)

Read More http://www.epicurious.com:80/recipes/food/views/Basic-Flaky-Pie-Crust-101858#ixzz1rTaQ1NQf

Trukey
http://www.howtocookathanksgivingturkey.com/

Shortening pie crust
http://tastykitchen.com/recipes/desserts/pie-crust-e28093-no-rolling-no-cutting-no-mess/

Garlic Chicken Pizza

Garlic Chicken Pizza

(2 Pizzas)

Dough (Breadsticks)

Dissolve:

          1 T. yeast

          1 T. sugar

          1 ½ c. warm water

Add:

          1 T. instant malted milk powder

          1 T. Honey

          1 tsp. salt

Add:

          3 ¼ - 4 c. flour

For breadsticks melt about ¼ cup butter or margarine. Press out into a 9X13 pan. Cut in half and then lengthwise to make 16-20 breadsticks. Sprinkle with parmesan cheese, garlic salt, and sesame seeds. Let rise at least 20 minutes. They should feel the pan. Cook at 400* for 12-15min or until light golden brown.

Pizza

Divide dough in half and spread into a 9X13 pan that has 2T butter melted in each, (or half the dough recipe for one, or 1 pizza and 1 pan breadsticks)

2 pizzas:

1 16oz bottle of Ragu garlic Alfredo sauce

2 cloves of fresh minced garlic

3 c. cubed, cooked chicken

4 small diced Roma tomatoes

1 c. chopped spring onions

3 c. shredded mozzarella cheese

½ c fresh grated Parmesan (optional)

Mix sauce and garlic together. Divide between two pizzas and smooth evenly over them. Add other ingredients over the two pizzas. Layering according to order, cheese last. Let rise 30 min. Bake 350* for approximately 25 min. cheese will be light golden brown around edges.

Herbed Dinner Rolls

Herbed Dinner Rolls

1 cup warm water

2 tablespoons butter

1 egg

¼ cup sugar

1 teaspoon salt

½ teaspoon basil

½ teaspoon thyme

½ teaspoon oregano

½ teaspoon rosemary

3 ¼ cups flour

2 ¼ teaspoons active dry yeast

In bread machine, place water, butter, egg, sugar, salt, seasonings, flour and yeast in order.  (For the seasonings I use the small leaf like looking seasonings, not the powdered stuff)  Select dough setting, when cycle is complete, turn dough onto a lightly floured surface.  Divide into 16 portions; shape into balls.  Place 2 inches apart on greased baking sheets.  Cover and let rise in a warm place until doubled, about 30 minutes.  Bake at 375 for 12-15 minutes or until golden brown.  Brush with butter.  Can sprinkle with pretzel salt.

Amish Friendship Bread

Form Momswhothink.com

This is the Amish Friendship Bread that gets passed around from friend to friend. It

includes the recipe for the Amish Friendship Bread starter, and gives complete directions for how to make it once your starter is ready. When you pass the starter on to a friend, make sure they understand that they will need to follow the instructions beginning at day one then will use the Amish Friendship Bread Recipe (with the oil, eggs, vanilla, etc.) on Day 10.

Amish Friendship Bread is not just a delicious and sweet bread, it’s also a way to bond friends by sharing countless loaves of bread baked in different kitchens that all began from the same bowl of simple ingredients. Choose a few friends and start this wonderful tradition, they’ll thank you for it!

Amish Friendship Bread Recipe

Day 1 - receive the starter (the recipe for the starter is below)

Day 2 - stir

Day 3 - stir

Day 4 - stir

Day 5 - Add 1 cup each flour, sugar and milk.

Day 6 - stir

Day 7 - stir

Day 8 - stir

Day 9 - stir

Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).

Grease two loaf pans with butter, sprinkle with sugar instead of flour.

Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.

Amish Friendship Bread Starter

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:

1 pkg. active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)

Directions:

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.

3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.

Also some great ideas at this site!

Cinnamon Chip Bread

Cinnamon Chip Bread
Make your cinnamon chips ahead so they have time to cool.

1/2 cup warm water
5 tsp yeast
2 tbl honey
Allow to bubble

1/3 cup scaleded milk, cooled
1/2 melted margarine, (soft) You should be able to use oil, applesauce, butter, yogurt.
1 cup bread flour
Mix well

3 eggs or 3 Tbl ground flax seed with 9 Tbl water. Mix ahead allow to thicken.

1/2 tsp salt
1 cup fine ground wheat flour
2 cup all purpose flour
2/3 cup sugar

mix well and knead possible need more flour for kneading. If hand kneading, knead for about 8 min, and then add cinnamon chips and knead for 6 min more. Cover and let double in size. If you have a bosch or kitchen aid, mix in cinnamon chips after all of flour is incorporated.

Allow to double in size.
Punch down and shape into loafs you want, or rolls. Allow to double in size again and place in preheated oven at 350*

Bread Pan 27- 33
Round Loafs 30-35min
Rolls 15-20 min

Chocolate Chip Muffins (Vita Top Muffins)

My husband and of course children love the chocolate chip muffins from Costco. He has always been on a mission to get me to make some that are just as good as them, but we also don't want to die young either, so we thought we would try and find semi-healthy chocolate muffins. I made these and the zucchini ones the same day so we could get side by side taste testing. These ones are a little healthier and they tasted better, although I must admit that both tasted divine. Maybe you should try them both out. The zucchini ones had a more cake like texture, by my husband and I like the denser, Vita top muffins.

Chocolate Chip Muffins

(Vita Top Muffins)

2 tbl ground flax seed

6 tbl water

whisk together and let sit while adding other ingredients in seperate bowl. 

1 cup flour
1 cup oats
1 egg
3/4 cup cocoa powder
1/2 cup applesauce
1tsp vanilla
1/2 cup plain yogurt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup water
1/2 cup milk
3/4 cup granulated sugar
1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. 


Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.


Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.


Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!!


Servings: 12 Big Muffins or 24 Smaller Muffins


*Mine had to cook for 17 min. 

Chocolate Zucchini Muffins

Ingredients:

3 tbl ground flax seed mixed with 9 tbl water. 

Mix and set aside and then add in with egg.

2 cups all purpose flour

1 cup wheat flour

11/4 cup cocoa, sifted

1/2 teaspoon salt

3 teaspoon baking soda

1 cup granulated sugar 

1/2 cups brown sugar

1/2 plain yogurt

1/2 cup applesauce

1/2 cup oil

1 eggs

2 teaspoon vanilla

3/4 cup buttermilk

3 cups shredded zucchini 

1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In a large bowl whisk together flour, cocoa, salt, baking soda,
3. In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
4. Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Yields: 25 standard muffins

Pull-Apart Cinnamon Sugar Buttermilk Pumpkin Bread with Glaze

This was a pretty delicious gooey treat. My husband and I love pumpkin, no matter what time of year. After making this, I am going to cut the glaze into fourths or not put it on at all, I think it would be perfect without the glaze

Pull-Apart Cinnamon Sugar Buttermilk Pumpkin Bread with Glaze
(Adapted from Sunny Side Up)


 

Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup buttermilk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour I added 1/2 whole wheat flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp Vanilla
 

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time. (I let the yeast poof and then added all ingredients into my bread maker and let the bread maker do the work)

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Set aside. Mix the sugar, cinnamon, and nutmeg and mix well.Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.Spread melted butter evenly across rolled dough. Sprinkle the dough with the cinnamon sugar mixture. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.

Soft Homemade Pretzels

Soft Homemade Pretzels
1 1/3 cup warm water
3 tablespoons unsalted butter
1 tablespoon + 1 teaspoon white sugar
1 teaspoon salt
4 cups all-purpose flour
1 package (2 1/4 teaspoons) dry yeast
6 cups of water
6 teaspoons of baking soda
salt for topping
Sesame seeds for topping

1. Open up your bread machine. Place these ingredients in it in the following order: 1 1/3 cup warm water, butter, white sugar, 1 teaspoon salt, flour, and then make a well in the flour and add in the yeast. Make sure that the yeast doesn’t touch any of the liquid ingredients.

2. Turn the machine to the dough setting. Relax and let the machine do all the work

3. When the dough is done rising, remove it from the bread maker or your oiled bowl and roll it out onto a lightly floured surface into a rectangle. Cut the dough into long or short thin strips, depending on whether or not you want to make big pretzels or small pretzels. Roll with your hands and form into pretzel shapes or whatever other shapes you want.

4. Bring 6 cups of water to a simmer, then add 6 teaspoons of baking soda (if you need more, just add 1 teaspoon of baking soda for each cup of water). When it dissolves, add in the pretzels in batches, for 30 seconds on each side. Remove from the water and place on a baking sheet with either parchment paper or sprayed lightly with non-stick spray. Sprinkle with salt or whatever other toppings you want.

5. Bake the pretzels at 425 degrees F for 12-15 minutes, until golden brown. Set on a rack to cool and enjoy! Makes about 25 small pretzels.

Cheddar Biscuits (Red Lobster Imitation)

Cheddar Biscuits (Red Lobster Imitation)

2 c Bisquick Mix
2/3 c milk
1/2 c shredded cheddar cheese
1/4 cup butter or margarine, melted ( I only used half of this)
1/4 tsp garlic powder
parsley flakes, as needed or desired

Preheat oven to 450 degrees. Combine bisquick, Milk, and cheddar and beat with a wooden spoon until everything is saturated, about 1 min. Spoon onto lightly greased cookie sheets. I used a melon baller for this and gave them a bit sized look. I was making them as an appetizer for a super bowl party. Bake in 450 degree oven for 8-10 min, or until slightly golden brown. While cooking combine melted butter and garlic powder in bowl. Brush on hot biscuits right out of the oven. Enjoy!

Like Bisquick

Basic Baking Mix (Like Bisquick)

10 c flour
3/8 c baking powder
1 tsp. Cream of Tartar
1 1/4 c powdered milk
1 1/2 Tbl salt
1/4 c granulated sugar
1 lb or 2 cup shortening

Combine all ingredients; mix well, cutting shortening into all.
Store in airtight container for up to 1 month.

This recipe is just as easy as it says!

Zucchini Bread

Zucchini Bread

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil (I always use apple sauce, a little healthier and more moist)
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour or wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired


Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.


 In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.


Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.


Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


I also make these in muffins. It makes it more serving size and easier to pull one out of the freezer to warm up and heat. Jumbo muffins cook 20-25 min. Normal muffins cook 15-20 min. 


Another variation I make to this recipe is to add 1/2 c chocolate chips. My husband likes them better this way, so when I am feeling like spoiling him, I will add them in. If I want to eat most of the bread myself and feel better about myself while I am doing it I leave out the chocolate chips.


Enjoy!

Herbed Dinner Rolls

Herbed Dinner Rolls

1 cup warm water

2 tablespoons butter

1 egg

¼ cup sugar

1 teaspoon salt

½ teaspoon basil

½ teaspoon thyme

½ teaspoon oregano

½ teaspoon rosemary

3 ¼ cups flour

2 ¼ teaspoons active dry yeast

In bread machine, place water, butter, egg, sugar, salt, seasonings, flour and yeast in order.  (For the seasonings I use the small leaf like looking seasonings, not the powdered stuff)  Select dough setting, when cycle is complete, turn dough onto a lightly floured surface.  Divide into 16 portions; shape into balls.  Place 2 inches apart on greased baking sheets.  Cover and let rise in a warm place until doubled, about 30 minutes.  Bake at 375 for 12-15 minutes or until golden brown.  Brush with butter.  Can sprinkle with pretzel salt.

Pita Bread

I am still trying to master these. The first two times I made them a few of them turned out perfect. They were delicious. I love to freeze them and then pull them out for quick pizza crusts. Just put on my topping and then cook for 15 min. They are a little finicky and need to be rolled out just perfect. When you can get them to work they sure are delicious. I found the recipe of this site. http://www.thefreshloaf.com/recipes/pitabread . It tells all about bread, different flours you can use, and other great stuff like that. These are great, I even put peanut butter and jam on them for my little one, and stuffed them with chicken salad for my husband and I. A recipe I will use again!

Pita Bread (Makes 8 pitas, depending on what size you want them)

3 c flour

1/2 tsp salt

1 tbl honey

2 tsp yeast

1 1/4 to 1 1/2 c water,

2 tbl canola oil

If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above). Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape. This step is very important. If you don't do it they wont turn out. If they don't seem stretchy enough, let them rest longer.

While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. Too thin and it wont puff up, too thick and it wont puff up either.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary.


Let them cool slightly and enjoy!

Grandma's Buttermilk Cornbread

I am not the biggest fan of cornbread, but I really like this recipe. It is moist. Most cornbread has always seemed a little dry to me and you need honey butter to make it taste better. This stuff I eat without the honey butter, I eat it with honey butter too! I make my own buttermilk. I have never liked the idea of buying buttermilk when it is easy enough to make, a lot cheaper this way. Buttermilk Recipe. I make it in the dutch oven and it works out really well. Less dishes to wash afterward. I have also just baked it in a normal glass pan and it was delicious too! I hope you enjoy, I know I do! It is making my mouth water thinking about it. Maybe I will switch what I was planning on making for diner tonight :)


Grandma's Buttermilk Cornbread
1/2 c butter or margarine
2/3 c granulated sugar
2 large eggs
1 c buttermilk
1/2 tsp baking soda
1 c cornmeal
1 c flour
1/2 tsp salt (I only use a dash)


Preheat oven to 375 degrees F (175 degrees C). Grease and 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan. Bake in preheated oven for 30 to 40 min, or until toothpick in center comes out clean.

Italian Bread Bowls

I have always loved bread bowls, and have searched, searched, and searched for ones that I can get to turn out just right. I like using Mini Bread Loaf pans to make them and they turn out pretty good. These ones were great. It did take a lot of work. I kneaded the dough by hand, forever it seemed! They turned out great. I sprayed some water in the oven after I put them in it. I would like to find one with more flavor, but overall this one turned out great. I will make these again, but I will experiment with the recipe too.

Italian Bread Bowls

4 tsp yeast

2 1/2 c warm water

2 tsp salt ( I use 2 dashes)

2 tbl canola oil

7 c flour

1 tbl cornmeal

1 egg white

1 tbl water

I large bowl dissolve yeast in warm water. Let stand until creamy, about 10 min. Add 4 c flour, salt and oil to mixture. Mixing well. Then slowly add the remaining flour.

When the dough pulls together, turn in out on a lightly flowered surface and knead until smooth, about 6 min. lightly oil large bowl, place the dough in the bowl and cover with light cloth until it doubles in size. About 60 min.

Punch down and divide into 6 equal portions. Shape each portion into a round loaf. Place loafs of lightly greased baking sheets and sprinkle with corn meal. Cover and let rise in warm place free from drafts, until doubled in size.

Preheat oven to 400* F. In small bowl beat together egg white and  1 tbl water. Get water bottle a mist water in oven. Place bowls in over to bake for 15 min, brush with egg white mixture, then bake 10 to 15 min more. Cool on wire racks.

To make bowls, cut out middle of bowl and scoop out bread. Add your soup and then enjoy. Only put soup in right before serving so bread doesn't get too soggy. 

Buttermilk Refrigerator Rolls

These Rolls were awesome. I am a sucker for breads and I loved these. They were definitely melt in your mouth. I thought the recipe was a little weird with how you put the stuff in after in rises for a bit, but it works out really well and tasted divine. I was making them for some guests and didn't want to screw it up and have no bread. I didn't put them in the fridge either. They just went strait to my pan to raise and then into the oven, and later to my mouth. Yummy!

Buttermilk Refigerator Rolls

3 cups Buttermilk (room temperature)

3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.

Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. I place the mix them in my breadmaker. I don't like hand kneeding and if I make a small enough batch my bread maker can do it for me. 

Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days.

 

Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.

Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

Note: I cut this recipe into thirds and put in in my bread maker so I didn't have to hand kneed. It is on  my list to get a Bosch, but Santa hasn't dropped one off at my house yet.


Recipe for Buttermilk