Time once again for new recipes! The deadline for getting your name in for this past week’s challenge is 8 am today. Next Friday will be pretty special. Not only will you get another set of recipes but it will be the last day of the month, therefore, we will draw a name from the jar for the winner of July’s goodies! Good luck to all of you! And Happy Baking!!
Our first recipe this week is a family favorite. My oldest daughter mastered this recipe when she was about 15 I believe. Her first “real job” was baking these for a local cafe…yes, at such a tender age! Posting this recipe is a good excuse for Rachel and I to make these – we have to have a picture you know!
This recipe is for a crowd. Maybe a holiday breakfast. But, take heart, it is very easily halved. Though you could make the full recipe and surprise a friend with half.
- 8-8 1/2 cups all purpose flour
- 2 TBSP yeast
- 2 cups milk
- 2/3 cup sugar
- 2/3 cup butter
- 1 tsp salt
- 4 eggs
- 1 cup butter
- 2 TBSP cinnamon
- 1 1/2 cup brown sugar
- 2 pound bag powdered sugar
- 1 TBSP vanilla
- 2 TBSP butter, softened
- Enough milk for desired consistancy
Combine 3 cups of flour and the yeast and set aside. In a saucepan, heat and stir the milk, sugar, salt and butter just until warm (120-130°). Add to flour mixture. Add eggs. Beat with an electric mixer on low for 30 seconds. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can. On a floured surface, knead to make a moderately soft dough that is smooth and elastic. This might also be accomplished in your mixer if you have a dough hook and it is capable of kneading dough – if so about 8-10 minutes. Shape into a ball. Place in a greased bowl; turning once to coat the surface of the dough. Cover and let rise until doubled – about 1 hour. Punch down dough. Turn out on a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Roll each half into a rectangle about 18″ x 10″. Spread 1/2 filling over first half of dough. Starting at the 10″ side roll tightly. Using heavy duty sewing thread, slice into 15-18 rolls. Place in a greased 9 x 13 pan. Repeat with remaining dough in a second pan. Cover pans with waxed paper and then plastic wrap. Refrigerate 2-24 hours. Let stand 20-25 minutes before making in a preheated 375° for 20-25 minutes. Cool slightly. Glaze.
Recipe two is your savory challenge for this week. And another family favorite. Why not have a tribute to Jess’ Mad Baking Skills this week?
You may already have a favorite dinner roll recipe but give this one a try anyway. These are very very much like School Rolls. You know, the rolls you smelled when you stepped off the bus every morning at Elementary School? Mmmmm.
Jess’s Good Potato Rolls
Again, this recipe is for a large family or gathering. It is also easily halved.
- 10 cups all purpose flour
- 2 TBSP yeast
- 1 cup potato water
- 1 tsp sugar
- 1 cup milk
- 1 cup water
- 1 TBSP salt
- 3/4 cup sugar
- 2 eggs, well beaten
- 2/3 cup butter flavored Crisco, melted
Scald milk. To this add your potato water, Crisco, salt and 3/4 cup sugar. Set aside to cool to lukewarm. In a separate bowl, add 1 tsp sugar to warm water (110°) and stir in yeast. Let stand until proofed. Combine with other mixture in a large bowl. Add eggs and 5 cups of flour. Add remaining flour 1 cup at a time. Knead to elastic and smooth with either your mixer with dough hook or by hand on a lightly floured surface. Let rise in a greased bowl, covered until doubled. Form rolls, desired size and place in a greased pan with 2″ sides, close together but not touching. The shape of the pan isn’t important. This recipe if not halved makes several pans of rolls depending on the size of the pan. But at least two 9 x 13s. We make ours about 3 inches around. Cover rolls with a cloth and let rise until they touch and are to the top of the pan. Bake at 375° until golden brown. If you like, you can brush the tops with melted butter as they come out of the oven.
I am having a bit of a hen party tonight and serving Chicken and Dumplings – these rolls sure would go well! Dessert: Buttermilk Pie! I can’t make Chicken and Dumplings without getting a little nostalgic. My Ganky~my mom’s only sister and one of the biggest influences in my life, made THE BEST. Pretty much the best everything. I don’t have her recipe, probably because she never had a cookbook that I am aware of. I don’t remember ever seeing one in her house. She cooked from scratch and memory. The recipe I use though, came from Mrs. Pinkye. Mrs. Pinkye and her husband Papaw Minkye (Ben’s names for them) built the house we live in. They were friends, though much older, of my parents and sold my dad the land they built their house on. When Papaw Minkye passed and Mrs. Pinkye went to live closer to her daughter, this place, right across the road from my parents, came up for sale and we bought it. My mom got this Chicken and Dumpling recipe from Mrs. Pinkye probably 30 years ago and passed it on to me. It’s a winner! You can tell from the comments the original post got, that I am not the only one that thinks so! And this is one of the greatest posts I was ever honored to be linked to. I still smile everytime I think of it. Thanks Sher.
Well, how’s all that for getting sidetracked! Have a great weekend and bake something good!