Dinner Rolls-Bread machine

7 1/2 ounces (1 Cup + 3 Tbsp) Warm Water (80*F)
3 cups bread flour
2 Tbsp dry milk
3 1/2 Tbsp sugar
1 tsp salt
3 Tbsp butter
2 teaspoons active dry yeast
-or-
1 1/2 tsp bread machine/fast rise yeast

Put ingredients into breadmaker, and set to dough cycle. (Knead 20 minutes, Rise 1 hour, punch down) When done, place dough onto floured surface. Let rest 15 minutes.

Shape rolls, and place onto greased pan or cookie sheet. Cover and let rise in a warm draft-free place until double in size, about 45 minutes to 1 hour. (I place the pans in the oven, uncovered, and turn the oven on to 350*F for 3 minutes. Turn off the oven and let the rolls rise in the oven- usually takes 30 to 45 minutes. When cooking, simply turn on the oven and pre-heat with the rolls in.)

Bake at 350*F for 15 to 20 minutes or until golden brown. Serve warm.

contributed by Shauna Holladay

Bagles

• 
• 1 cup plus 2 Tbsp warm water (110 degrees F)


• 1 1/2 tsp salt


• 2 Tbsp granulated sugar


• 3 cups bread flour


• 2 1/4 tsp. active dry yeast


• 3 quarts boiling water


• 3 Tbsp granulated sugar (I have to admit, I forget this most of the time)


• cornmeal

Place water, salt , sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.

I usually double the batch. It barely fits into my 2 lb bread maker. Many of the reviews said that they mixed it in their kitchenaid. My dough cycle mixes for 20 minutes, and then allows it to raise for 1 hour 10 minutes. My yeast works really well, and the dough is usually much to big to leave in the bread maker for the full hour and 10 minutes. I usually have to take it out when there is about a half an hour left.

contributed by Shauna Holladay

For more pictures and more detailed instructions click HERE.

Jamie Anderson's Wheat Bread

1 T. yeast
3 c. water
1/3 c. honey or molasses
1 1/2 T. salt
4-5 T. dry milk
3-6 T. oil
1 c. oat flour
5 1/2 c. whole wheat flour

Mix warm water and yeast and let set for 3-5 minutes. Add sweetener, salt, dry milk, oil. Mix until sticky. Add flour until you can't stir it then dump it out on a floured surface and knead enough flour to make a soft smooth dough. Let rise for at least an hour. Knead down, then divide into two sections. Form into loaves, put in pans. Let rise. Bake at 350 degrees for 30 minutes.

Thanks to Jamie for sharing her secrets to making some amazing bread. I will post the other recipes when I get them.

30 Minute Bread

3 c. warm water
3 T. yeast
- Mix together and dissolve
1 T. salt
5 T. sugar
3 T. oil
- Add one at a time to yeast mixture and dissolve
8 c. flour
- Gradually beat in flour with whisk attachment. After four cups, change to dough hook and gradually add last four cups.
- Knead till smooth. Cover and let rest 10 minutes. Knead again and divide into 3 balls. Put into bread pans and let raise till double in bulk.
- Bake at 375 degrees for 20-25 minutes. After baking, brush top of bread with butter or shortening to keep soft.

Contributed by Gail Thacker

Frozen Biscuits

4 cups scalded milk (or powdered milk)
1 cup shortening
1 cup sugar
3 T. yeast
2 tsp. salt
1 tsp. baking soda
2 T. baking powder

In large bowl mix milk, shortening, and sugar. Add yeast and enough flour to make it like pancake dough (about 4 cups). Allow to rise for 2 hours. Add salt, baking soda, baking powder, and enough flour to make biscuit dough (about another 6 1/2 - 7 cups). Roll out and cut into biscuits and freeze. When ready to bake, place on pan and bake. Do not thaw. Bake at 425 for 10 minutes or until brown. (When making fresh you can still bake biscuits before freezing just don't bake as long.)