Thanksgiving Breads and Rolls

Sweet Potato Biscuits

1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup cooked sweet potatoes, mashed
1/2 cup milk

Preheat oven to 400 degrees F.

Sift dry ingredients together. Cut in shortening. Add mashed potatoes. Add enough milk to make firm dough but not too stiff. Roll out on floured cutting board, then cut with biscuit cutter. Place in a greased biscuit pan and bake for 25 to 30 minutes until browned.

Slow-Rise Yeast Rolls

2 cups warm water (90 degrees F to 100 degrees F)
2 packages yeast
6 1/2 to 7 cups bread flour
1/2 cup granulated sugar
2 teaspoons salt
1 egg
1/4 cup shortening

Mix warm water and yeast together. Add half the flour, sugar and salt and beat until well mixed (a heavy-duty mixer or food processor is useful here). Add egg and shortening and gradually add the remaining flour. Knead for about 5 minutes. Put into oiled bowl. Cover with damp cloth and refrigerate. Divide into quarters next day (or up to three or four days later).

Shape the rolls as suggested below. Brush with milk and top with seeds as desired. Allow to rise at room temperature 1 to 2 hours. Grease baking pans as necessary and bake for 12 to 15 minutes at 400 degrees

Roll Shaping
Form small balls and put 3 in each muffin cup.
Roll larger ball in butter, then in sesame seeds.
Shape into ropes about 1/2 inch in diameter and 8 inches long; make a loop and pull end through to make a knot.
Roll quarter of dough into a circle and spread with soft butter, cut into wedges and roll to form crescents.

Refrigerator Rolls

1/2 cup granulated sugar plus 1 teaspoon
1/4 cup shortening
2 cakes yeast
8 cups sifted flour, divided
2 eggs, beaten

Mix boiling water, 1/2 cup sugar, salt and shortening together; cool until lukewarm.

Dissolve yeast in lukewarm water; add 1 teaspoon sugar and stir in 4 cups of flour; beat well. Add remaining flour, one cup at a time, beating well after each addition. Mix thoroughly to a smooth dough; knead slightly. Place in a large greased bowl; grease top of dough; cover and store in refrigerator until ready to use.

Remove as much as needed and shape as desired. Let rise in a warm place until double in bulk. Bake at 425 degrees F for 20 to 25 minutes.

Quick Rolls

2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon granulated sugar

Preheat oven to 450 degrees F. Mix all ingredients about 2 minutes. Fill muffin tins two-thirds full. Bake 10 minutes or until golden brown. Delicious!

One Hour Rolls

1 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons granulated sugar
1 cup milk
1 package dry yeast
2 cups flour
Melted butter

Add salt, oil and sugar to milk and heat to 120 degrees F to 130 degrees F. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out, cut out rounds with biscuit cutter and brush with butter. Fold over and allow to rise on cookie sheet for 1 hour in warm place. Bake at 350 degrees F for 12 to 15 minutes.

Makes 2-1/2 dozen rolls.

To make onion rolls, add to the dough 1/3 cup chopped onion, which has been sautéed in a little butter.

No Knead Rolls

3-1/2 cups all-purpose flour
1 package active dry yeast
1-1/4 cups milk
1/4 cup granulated sugar
1/4 cup shortening
1 teaspoon salt
1 egg

In large bowl, combine 1 1/2 cups of thee flour and yeast. In saucepan, heat milk, sugar, shortening and salt just until warm, stirring to melt the margarine. Add warm mixture to dry ingredients. Add egg. Beat at low speed with electric mixer for 30 seconds. Beat 3 minutes at high speed. By hand, stir in remainder of flour to make a soft dough. Cover and refrigerate at least 2 hours.

About 2 hours before serving, shape into walnut-size balls and place in muffin pans. Allow to rise until double (1 to 1 1/4 hours). Bake at 400 degrees F for 9 to 10 minutes. These will keep in the refrigerator for 3 to 4 days.

Herb Loaf

1 package active dry yeast
1/4 cup warm water
1-1/4 cups warm milk
2 tablespoons vegetable oil
1 egg
2 tablespoons granulated sugar
1-1/2 teaspoons salt
3 cups flour
1/3 cup melted butter
2 tablespoons grated Parmesan cheese
1 tablespoon sesame seed
1/2 teaspoon garlic salt
1/2 teaspoon paprika

Grease a 2-quart casserole. Dissolve yeast in warm water. Let stand a few minutes. Add milk, oil, egg, sugar and salt, mixing well. Gradually add flour. Knead briefly on a lightly floured board. Let rise until doubled in bulk.

Bake at 400 degrees F for 25 to 30 minutes in an ovenproof glass casserole with a rounded bottom.

Cool in casserole for 5 to 10 minutes. Serve warm.

Garlic Knots

2 tablespoons unsalted butter, melted
1 tablespoon minced fresh parsley
2 cloves garlic, crushed through press
1 (11-ounce) can refrigerated soft breadstick dough,
separated into 12 strips

Preheat oven to 375 degrees F.

In small cup, stir together butter, parsley and garlic.

On a flat work surface, roll each strip of dough into 12-inch long rope; tie each rope into single knot. Place on ungreased baking sheet, spacing knots about 1 inch apart. Brush knots evenly with garlic-butter mixture. Bake for 16 to 18 minutes or until bread knots are golden-brown and slightly crisp. Serve warm.

Frozen Bread In The Crockpot

Thaw, raise and COOK your frozen bread in the crockpot! Great for those without breadmakers.

1 loaf frozen bread dough
oil
nonstick cooking spray

Generously rub oil on frozen bread loaf. Place in greased baking pan. Place pan in crockpot, cover and heat on low 2 to 3 hours, or until bread is thawed and starting to rise.

Turn to high and bake 2 to 3 hours or until it is brown and sounds hollow when tapped. It should be a beautifully brown crusty round loaf. ENJOY!

Dilly Casserole Bread

1 package dry yeast
1/4 cup warm water
1 cup creamed cottage cheese
1 tablespoon instant minced onion
2 tablespoons granulated sugar
1 tablespoon butter
2 teaspoons dill seed
2-1/4 to 2-1/2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 egg

Sprinkle dry yeast over warm (110 degrees F) water. Heat cottage cheese to lukewarm in saucepan; add sugar, onion, butter, dill, salt, baking soda egg and yeast mixture. Add flour to form a stiff dough, beating well after each addition. Cover; let rise in a warm place, 85 degrees F to 90 degrees F, until double, 50 to 60 minutes.

Stir dough down. Turn into a well-greased 1 1/2-quart round-bottom casserole. Let rise in a warm place until light, about 30 to 40 minutes.

Bake until golden brown, 40 to 45 minutes. Brush with butter; sprinkle with Kosher salt.

Classic Dinner Rolls

4 cups all-purpose flour (4 to 4 1/2 cups)
1/4 cup granulated sugar
2 packages Fleischmann's Active Dry or Rapid Rise Yeast
1-1/2 teaspoons salt
3/4 cup warm milk (105 to 115 degrees F)
1/2 cup warm water (105 to 115 degrees F)
1/3 cup butter or margarine, softened
2 eggs
Poppy or sesame seeds, optional

In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Gradually add warm milk, warm water, and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.

Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow).

Place rolls, about 2 inches apart, on greased baking sheets (or other pans as directed below). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks.

Makes 1-1/2 to 2 dozen rolls.

Thanksgiving Cooking

Cooking Notes