Sunday, March 30, 2008

Yeast Rolls

These rolls are WONDERFUL!!! Light, yeasty, sweet, and fluffy!! I could eat almost the whole batch by myself!! They are really easy too, practically no kneading time and for the most part it's all passive work, waiting for it to rise. They are also good for making the night before and leaving in in a bowl in the fridge and letting it rise overnight. This is the main roll recipe I made when anyone comes over.

Yeast Rolls
3 cups warm water
2 packages yeast
1 cup sugar
3/4 cup Crisco shortening
1 teaspoon salt
7 1/2 cups bread flour


Mix ingredients with hand until well blended. Place in a greased bowl, cover, and let set in refrigerator at least 2 or 3 hours before cutting out. (Can divide and use as much as you want, the remainder will keep 3 or 4 days.) Slightly knead dough and cut out on floured surface. Let rise 3 or 4 hours. ( You can rush this along by placing near an open overn for a while.) Bake at 375 degrees until golden brown. Take out; brush with melted butter and honey.

Monday, March 10, 2008

It's been a while!!

Finally a new post!!! I had some leftover lemons and decided to make some lemon poppy seed bread. Tastes great!!

Lemon Poppy Seed Bread

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
2 cups white sugar
1 cups vegetable oil
3 eggs
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x4 inch bread pans.
In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.