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White Bread Dinner Rolls

4-4-1/2 c flour (all purpose or bread)
4 Tbs granulated sugar
2 envelopes Fleischmann’s® RapidRise Yeast 
1 tsp  salt
1 cup milk
1/2 cup water
4 tablespoons butter plus more for brushing

 

Preheat oven to 375°F. Prepare pan as directed below.

 

Place milk, water, and butter in a microwave-safe measuring cup. Heat in 15 second increments until the mixture is between 120°F-130°F (very warm water).

 

Whisk sugar, yeast, salt, and 1-1/2 cup flour in the bowl of a stand mixer.

 

Add milk mixture to the flour mixture and mix for 2 minutes, scraping the sides and bottom of the bowl. Using the dough hook works here. 

Add 1/2 cup flour and mix for another two minutes, then add an additional 2 to 2 1/2 cups more flour, until the mixture forms a ball in the mixer.

 

Turn dough out onto a floured surface and knead for about 5 minutes or until the dough is elastic and springs back when touched. Cover with a towel and rest for 10 minutes.

 

Cut and shape dough as desired (see below for instructions). Cover and let rest for 30 minutes.

 

Brush with melted butter and bake for 10-20 minutes depending on size and shape, or until golden and cooked through.

 

Brush warm rolls with more melted butter.

FOR CLOVERLEAF ROLLS:

• Cut dough into 24 pieces, then each piece into 3 more pieces. Roll into balls. Place 3 balls per cup in a greased muffin tin.

FOR TWISTS:

• Cut ball of dough into 24 pieces. Roll each into a long thin rope. Fold in half. Twist the ends to form a twist. Place on a greased baking sheet.

FOR KNOTS:

• Cut ball of dough into 24 pieces. Roll each into a long thin rope. Tie each rope into a knot. Place on a greased baking sheet.

FOR BUTTERY ROLLED ROLLS:

• Roll ball of dough into large rectangle. Brush with 2 tablespoons melted butter. Slice into squares and roll each square up like a croissant. Place on a greased baking sheet.

Deviled Eggs

6 eggs, boiled and peeled
1/2 cap from bottle of vinegar
3/4 t sugar
2 t butter
Salt and pepper
Mayo to taste (maybe 1/2 c?)
Mustard (double the amount of mayo, maybe 1 c?)

Slice eggs; remove yolks.  Mash yolks and combine with all oher ingredients, spoon back into egg whites. Top with cayenne.

Sesame Potatoes

4–6 medium white potatoes
1 c melted butter
1/4 c soy sauce
Crushed corn flakes
Sesame seeds

Slice potatoes thinly, put on baking sheet, pour over soy sauce and butter (mixed together), sprinkle flakes and seeds, bake at 400 til crispy.

Oriental Salmon

1/2 c orange juice
1/4 c soy sauce
2 T oil
2 T ketchup
2 T parsley (optional)
1 T fresh lemon juice
2 shakes garlic powder
1/2 t oregano
1/2 t pepper

Mix; use to marinade salmon for a day.

Broil, basting with the same marinade every 3 min. 

Buttermilk Waffles/Pancakes

2 c cake flour
3 t baking powder
1 t baking soda 
1/2 t salt
4 large eggs separated
2 c buttermilk 
1/2 t cream of tartar
4 T butter, melted 
1 t vanilla 

Syrup

Beat egg whites and cream of tartar to stiff peaks. 

Whisk 4 dry ingredients in large bowl. 

Whisk yolks and buttermilk. 

Stir yolk mixture into dry ingredients until just moistened. Add butter and vanilla. Batter will be lumpy. Fold in egg whites; do not overstir. 

Use in heated waffle iron for 12 Belgian waffles or on griddle for 24 pancakes. 

Decorating Ideas

Chocolate Malted Cookies

1 c butter, softened
1-1/4 c brown sugar
1/2 c malt powder
2 T chocolate syrup
1 T vanilla
1 large egg, room temperature
2 c flour
1 t baking soda
1/2 t salt
1-1/2 c chocolate chunks
1 c milk chocolate chips

Beat butter and sugar, malt powder, syrup, vanilla. Add egg. Add dry ingredients. Stir in chocolate. Shape into 2-inch balls, place 3 inches apart on cookie sheet. Bake at 375 for 15 minutes. Let cool 2 min. on sheets, then transfer to racks. 

Sour Cream Drops

1/4 c shortening
3/4 c sugar
1 large egg, room temp
1/2 c sour cream
1/4 t vanilla
1-1/3 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt

Frosting:
2 T butter
1/2 c powdered sugar
1/4 t vanilla
3-4 T hot water

Cream shortening and sugar. Beat in egg, sour cream, and vanilla. Sift dry ingredients, stir into egg mixture. Chill 1 hour.

Drop by spoonfuls 2 inches apart on cookie sheets. Bake 8 min at 425 or until lightly browned. Cool on wire racks.

Melt butter; stir in sugar, vanilla, and enough water to reach a spreading consistency. Frost cooled cookies. 

 

Chocolate Mallow Cookies

2 cups basic cookie dough
1/2 c sugar
1/2 c cocoa
1 egg
1/4 c milk
20 marshmallows, halved
1 16-oz can chocolate frosting

Combine cookie dough, sugar, cocoa, egg, and milk. Drop by spoonfuls 2 inches apart on cookie sheets. Bake at 375 for 8 minutes. Press a marshmallow half on top of each cookie and bake 2 more minutes or until marshmallows are puffed. Cool on wire racks; pipe a frosting star on each cookie.

Basic Cookie Dough

2-1/2 c butter, softened
2 c sugar
2 large eggs, room temperature
1/4 c milk
2 t vanilla
8 c flour
4 t baking powder
1 t salt

Cream butter and sugar. Add eggs, milk and vanilla. Sift together dry ingredients, add gradually to egg mixture. Divide dough into four two-cup portions, cover and refrigerate until ready to use.