Applesauce Sweet Bread

                  3 cups flour
                  1 1/2 teaspoon baking soda
                  1 teaspoon salt
                  1 cup butter, softened
                  1 1/2 cup sugar
                  3 eggs
                  1/4 cup evaporated milk
                  1 teaspoon vanilla
                  1 1/2 cup applesauce
                  1 tablespoon cinnamon-sugar


                  Preheat oven to 325 degrees, grease 2 loaf pans.

                  Combine flour, baking soda and salt. Set aside

                  In a mixer beat butter at high speed for
                  30 seconds, add sugar and and beat until well
                  combined. Beat in eggs, milk, vanilla and applesauce.
                  Add half of flour mixture beat until combined, add
                  remaining flour beat to combine. Divide dough
                  between prepared pans; sprinkle the top with
                  cinnamon-sugar.

                  Bake for 1 hour or until a toothpick comes out clean.
                  Cool in pan for 10 minutes.  Remove from pan to a
                  cooling rack and cool completely.

               

Bake-a-Donut Pan Donuts

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup milk
2 egg, beaten
1 teaspoon vanilla
1 tablespoon shortening, melted
For Glaze
1/4 cup powdered sugar
2 tablespoons hot water


In a bowl mix the 1st six ingredients. Add the next 4 ingredients and beat until well blended. Lightly spray donut pan with non-stick spray, fill donut cavity 2/3 full. Bake at 325 degrees for 8 minutes or until tops spring back when lightly touched. Cool. Mix powdered sugar and water until well blended, dip donuts in glaze or cinnamon sugar.

ATK Dream Biscuits

               3 cups flour
               1 tablespoon baking powder
               4 teaspoons sugar
               1 1/4 teaspoon salt
               1/4 teaspoon soda
               2 cups heavy cream


               Preheat oven to 450 degrees.  Combine the
               1st 5 ingredients in a large bowl.  Heat cream
               to 100 degrees; add to flour mixture mix well.
               Using a 1/3 cup measuring cup drop dough on a
               parchment lined baking sheet. Bake for 10-12
               minutes, rotate the pan halfway through.

Banana Bread

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
2 egg
3 banana, ripe and mashed
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Grease bottom of a loaf pan. Cream sugars and butter until light and fluffy. Beat in eggs. Blend in bananas, milk and vanilla. In a small bowl combine dry ingredients mix well, add to creamed mixture. Stir just until moist. Bake 325 degrees for 55-60 minutes. Cool on wire rack.

Bread Machine Cinnamon Rolls

--Dough--
1 cup plus 2 tablespoon warm milk
3 tablespoons canola oil
1 egg plus 2 egg whites, lightly beaten
1/2 cup sugar
4 cups flour
1 teaspoon salt
3 teaspoons bread machine yeast
-- filling --
4 tablespoons butter, melted
1 1/3 cups brown sugar
2 tablespoons cinnamon
--icing--
1 teaspoon milk
1 1/2 cups powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla


Put the dough ingredients in bread machine
in the order listed and run on dough cycle.
After the cycle is done roll out the dough into
a large rectangle. Spread the dough with the
melted butter. Combine brown sugar and
cinnamon and sprinkle over butter. Roll up
dough and cut into 12-15 rolls. Place rolls into
2 greased cake pans; allow to rise until doubled
in size. Bake at 325 degrees for 20 minutes or
until browned. While rolls are baking combine
icing ingredients. As soon as rolls are out of the
oven spread on icing.

For fruit rolls, instead of butter, brown sugar and
cinnamon; spread dough rectangle with fruit jam
and some fruit pieces. Roll, cut and bake as before.

Brown Sugar Sweet Bread

2 cups dark brown sugar, packed
4 cups flour

2 tablespoons baking powder

1 teaspoon salt

2 eggs

2 cups milk

2/3 cup vegetable oil

2 teaspoon vanilla

Preheat oven to 350 degrees. Grease 6 mini loaf pans.

Combine the brown sugar, flour, baking powder and salt. Mix well, make sure

brown sugar is broken up. In another bowl combine eggs, milk, oil and vanilla,

mix well. Add wet ingredients to the dry mix together well. Fill the loaf pans and

bake for 40 minutes or until a toothpick comes out clean.

Brazillian Cheese Bread

1 egg
1/3 cup olive oil
2/3 cup milk
1/2 cup queso fresco or Monterey jack cheese, shredded
1 teaspoon salt
1 1/2 cups tapioca flour


Preheat oven to 400 degrees.

In a blender add egg, olive oil and milk; blend well.
Add cheese and salt, blend well. Add flour 1/2 cup
at a time, blending well after each addition. Mixture
will be like a thick batter.

Grease a mini muffin pan; fill each cup 1/2 full. Bake
for 15-20 minutes. Allow to cool a few minutes before
removing from pan.

These are great soaking up beef juices.

Chocolate Chocolate Chip Muffins

           1 2/3 cup flour
           1 cup sugar
           1 1/2 teaspoon baking soda
           1/2 teaspoon salt
           1/2 cup cocoa powder
           1/2 cup very hot water
           1/2 cup vegetable oil
           1 cup sour cream
           2 eggs, lightly beaten
           1 teaspoon vanilla
           2 cups chocolate chips

           Preheat oven to 375 degrees.
           In a large mixing bowl whisk flour, sugar, soda
           and salt. In a medium bowl add cocoa powder
           and hot water, whisk until smooth. Add oil, sour
           cream, eggs and vanilla to chocolate mixture, mix
           well. Pour wet bowl into dry bowl, mix well with
           a spatula. Fold in chocolate chips. Fill muffin tin 
           2/3 full. Bake for 17-18 minutes. Allow muffins
           to cool for 15 minutes in pan before moving to a
           cooling rack.

Chocolate Croissants

12 croissants, unsliced
2 cups milk chocolate chips
1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 cup milk
4 eggs, lightly beaten
1/2 cup half and half
3 teaspoons vanilla extract


Cut a slit in the side of each croissant and fill with 2 teaspoons of chocolate chips. IN a bowl combine the sugar, cornstarch and cinnamon; add milk and whisk until smooth. Whisk in eggs, cream and vanilla. Dip each croissant into egg mixture and then place on a greased baking sheet. Bake in a 400 degree oven for 7-9 minutes. Allow to cool for 10 minutes before serving.

 

Challah

1 cup warm water
1/2 cup sugar
1 tablespoon honey
1/2 cup vegetable oil
2 1/2 teaspoons salt
2 eggs, room temperature
4 cups bread flour
2 1/4 teaspoons bread machine yeast
1 egg
1 tablespoon water

Place the first 8 ingredients in the bread machine
in the order listed. After cycle is done place dough
on a lightly floured surface, punch down dough an
let rest for 5 minutes.

Divided the dough in half and divide each half into
3 pieces. Roll each piece into a 14 inch long rope.
Using 3 ropes braid into a loaf, repeat with other
3 ropes. Place loafs on a greased baking sheet; mist
with water and allow to rise for 1 1/2 hours or until
doubled in size.

Preheat oven to 350 degrees. In a bowl combine egg
and water; brush over risen loaves. Bake for 20-25
minutes; if it begins to brown too much cover with foil.

Cheesy Garlic Biscuit

2 tablespoons butter, melted
1 cup cheddar cheese
2 1/2 cups Bisquick® baking mix
3/4 cup milk
1/8 teaspoon garlic powder
1/4 cup melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
dash salt

Blend together 1st 5 ingredients. Drop by
tablespoons on cookie sheet. Bake at 400 degrees
on an ungreased pan for 14-16 minutes.
Remove from oven; combine the rest and brush over
the top of the biscuits.

Ciabatta Rolls

           1 teaspoon instant rise yeast
           240 grams of water, warm
           300 grams AP flour
           1 teaspoon salt

           In a small cup combine yeast and warm water,
           mix to combine. Let sit for 5-10 minutes until
           bubbly.

           In a large bowl combine flour and salt. Pour
           yeast mixture into flour; mix with a spoon until
           fully combined. The dough will be wet and sticky.

           Cover bowl with plastic wrap and let rise at room
           temperature for 1 hour. Wet your hands, fold and
           stretch the dough by folding from each 4 sides, one
           side at a time, to the middle. Cover with plastic 
           wrap and let rise for 30 minutes. Repeat folding 
           and rising process 2 more times.

           Transfer dough to a floured surface. Sprinkle dough
           with a little flour and shape to a rectangle, be careful
           not to press the dough down, Roll the dough into a
           log and cut into 6 pieces, place on a parchment covered
           baking sheet.

           Fill a baking pan half full of water and place on the 
           bottom rack of the oven. Preheat oven to 420 degrees.
           Bake for 20 minutes, cool for 20 minutes.

           

Corn Bread

2/3 cup flour
1/3 cup corn meal
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup milk
2 tablespoon oil
1 egg, slightly beaten
2 tablespoons butter, melted
Preheat oven to 375 degrees. Grease a 10 inch cast iron skillet or 9 inch cake pan, put in oven while making batter. In a large bowl combine the 1st 5 ingredients, whisk to combine. Add milk, oil, butter and egg stir to combine. Pour into prepared pan, bake for 30-40 minutes.
In a muffin top pan, grease wells bake for 15 minutes.

Disappearing Cinnamon Rolls

1 tube crescent rolls
8 large marshmallows
1/4 cup sugar
1 tablespoon cinnamon
3 tablespoons butter


Preheat open to 375 degrees. Combine sugar and cinnamon in small bowl. Separate crescent rolls into 8 triangles. Dip each marshmallows into the melted butter and roll in cinnamon sugar. Place marshmallow into crescent roll, wrap dough completely covering marshmallow. Seal the seams. Dip the tops of the dough into the butter then into the cinnamon sugar. Place in a greased muffin pan sugar side up. Bake for 13 - 15 minutes. Inside will be very hot, allow to cool for 10 minutes.

English Muffins

           3/4 cups milk
           1/2 cup water
           2 tablespoons sugar
           2 1/4 teaspoons rapid rise yeast
           2 3/4 cup AP flour
           1 teaspoon salt
           1 egg; room temperature
           3 tablespoons butter; melted
              cornmeal for dusting

           Combine milk, water and sugar in a microwave safe bowl.
           In the microwave heat to 110°.  Add yeast to milk mixture
           and stir to combine; set aside for 5-7 minutes until foamy.
           In a stand mixer combine flour and salt. Mix the egg and
           and butter into the yeast mixture, then slowly add to flour
           while mixing on low.  Increase the speed to medium and
           mix for about 7 minutes, the dough should be elastic,
           smooth and sticky. Transfer to a large oiled bowl and cover
           with plastic wrap.  Place bowl in a warm area  and allow
           dough to double in size, about an hour.

           Line 2 baking sheets with parchment paper, and dust with
           cornmeal.  Place the dough on a floured cutting board.
           With your hands, gently spread out and pat dough until it
           is about an inch thick.  Use a 3 inch round cutter to cut 
           the muffins, then transfer to the prepared baking sheets.
           Re-roll the scraps and continue to cut until the dough is
           used up. Cover both pans loosely with plastic wrap and 
           place in a warm area for 30-40 minutes.

           Heat a large skillet over very low heat.  When you can 
           feel the heat a few inches from the pan, sprinkle cornmeal
           over the pan.  Carefully place the muffins in the pan, cover
           and cook for 5-6 minutes.  Carefully flip the muffins and 
           cook covered for another 5-6 minutes. Between batches 
           clear off the pan and add fresh cornmeal.

English Muffin Bread

2 1/2 cups flour
2 teaspoons yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup milk, warmed
1/2 cup water, warmed
butter
cornmeal


Preheat oven to 375 degrees. Prepare a bread loaf pan by coating it with butter and sprinkling with cornmeal. Put all ingredients in mixer and blend until thoroughly combined. Put dough into prepared pans. Let rise for 45 minutes in a warm place; then bake for 25 minutes.

Homemade Cake Doughnuts

2 eggs, slightly beaten
1 cup sugar
1/2 cup potato, mashed
3 tablespoons butter, melted
1 cup milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 teaspoon salt
2 tablespoons baking powder
4 cups flour


In a large bowl combine egg and sugar until well combined. Add potato, butter and mix well. Add milk and extracts, mix well. Sift into the wet ingredients the salt, powder and flour, stir until completely combined. Refrigerate for at least 60 minutes.

Heat 3 inches of oil in a large pan to 370 degrees.Roll out dough to 1/4 to 1/3 thick; cut with doughnut cutter. Let rest 5 minutes. Fry in oil until golden brown on each side.

*To make chocolate doughnuts substitute 1/2 cup of flour with 1/2 cup sifted cocoa powder.

** For chocolate glaze combine 1 1/2 cup powdered sugar, 4 tablespoons cocoa powder, 3 tablespoons milk and 2 teaspoons vanilla extract.

French Bread Braids

5 cups flour
1 tablespoon salt
1 tablespoon sugar
2 packages yeast, 4 1/2 teaspoons
2 cups water
2 tablespoons shortening
1 tablespoon water
1 egg white


Grease large cookie sheet. In a large bowl, combine 3 cups flour, salt, sugar and yeast. In small pan heat 2 cups water and shortening until very warm, 125 degrees, add warm mixture to flour. Blend in mixer at low speed until combined, then mix for 3 minutes at medium speed. Slowly add 1 1/2 to 2 cups of additional flour to form a stiff dough.

On a floured surface knead in 1/4 to 1/2 cup of flour until smooth and elastic, about 8 minutes. Place in a greased bowl, cover loosely with plastic wrap and cloth towel. Allow to rise until doubled in size, about 1 hour.

Punch down dough to remove air bubbles. Divide dough into 2 portions, divide each portion into 3 parts. Roll each part into a 14 inch rope. Braid 3 ropes together to form a braid, seal ends. Repeat with other 3 ropes. Place both loaves on cookie sheet. In a small bowl combine 1 tbls water and egg white; beat slightly. Cover loosely with greased plastic wrap; let rise until doubled in size 20-30 minutes,

Brush loaves again with egg mixture. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove to a cooling rack immediately.

Homemade Raised Doughnuts

1 1/8 cups whole milk
1/4 cup sugar
2 1/4 teaspoons yeast
10 tablespoons butter, melted
2 each eggs, beaten
1/2 teaspoon salt
4 cups flour


Heat milk to 110 degrees; add sugar and yeast; mix slightly and set aside for 5-8 minutes. Cool melted butter and add eggs. Combine milk and butter mixtures in a mixing bowl with a dough hook attached. Combine flour and salt; add to mixer 1/2 cup at a time. Allow mixer to knead dough for 10 minutes. Place dough in a lightly oiled bowl cover with plastic wrap and refrigerate overnight. Put dough on a lightly floured surface and roll out to 1/4 inch. Cut dough into desired forms; cover and put into a turn off oven for 30-45 minutes. Cook in 380 degree oil until browned on both sides.

Hot Cheese Squares

1/2 cup butter, softened
1 teaspoon dry mustard
1 egg, separated
1/2 pound sharp cheddar cheese spread
1 dash paprika
1 loaf bread, unsliced


Mix all ingredients except egg white and bread. Beat egg white in separate bowl, add to cheese mixture and mix well. Cut bread into 1 1/2 inch slices, trim crusts, cut into fourths. Spread mixture on all sides except bottom. Put bottom side down on greased cookie sheet. Store in cool place for at least 8 hours. Bake at 350 degrees for15 minutes. Serve Hot.

Maple Cream Sticky Buns

           1 cups brown sugar, packed
           1/2 cup finely chopped nuts (optional)
           1/3 cup maple syrup
           1/4 cup butter, melted
           8 ounces cream cheese, softened
           1/4 cup powdered sugar
           2 tablespoons butter, softened
           1/2 cup coconut (optional)
           2 cans refrigerated flaky biscuits (total of 20 biscuits)

Preheat oven to 350 degrees.

In a bowl combine combine the first 4 ingredients; mix well.
Spread mixture in the bottom of a ungreased 9x13 pan. In
another bowl blend the next 4 ingredients, set aside. Separate
biscuits and flatten to a 4 inch circle. Add about 1 tablespoon
of the cream cheese mixture down the middle of a biscuit, 
overlap the sides of the biscuit over the filling. Place the buns,
seam side down in prepared pan, 2 rows of 10.  Bake for 25-30
minutes until golden brown. Cool for 3-5 minutes then invert
onto a wax paper covered pan.

Melt in your Mouth Cinnamon Rolls

1/4 cup brown sugar
1/4 cup butter
2 tablespoon corn syrup
1 tube crescent rolls
2 tablespoon sugar
1/2 teaspoon ground cinnamon 

Combine brown sugar, butter, milk and corn syrup, heat over medium heat until combined. Spread mixture in a greased round cake pan. Unroll tube of rolls into a large rectangle. Seal seams. Combine sugar and cinnamon, sprinkle over dough. Roll up jelly roll style starting with the long end. Cut into 16 slices. Place in prepared pan and bake for 13-17 minutes at 375 degrees. Let stand for 1 minute invert unto serving plate.

Hot Water Fried Corn Bread

           1 cup corn meal
           1/4 cup flour
           2 tablespoon sugar
           1 teaspoon salt
           2 - 3 cups boiling water
           Oil for frying

           In a bowl combine the first 4 ingredients.
           Slowing add water a couple tablespoons 
           at a time, stir until all the corn meal is absorbed.
           Be careful not to add to much water at a time.
           When done it should be like a thick brownie
           batter, that you can scoop with a spoon.

           In a fry pan heat 2 inches of oil to 350 degrees.
           Using 2 tablespoons scoop up batter with 1 spoon
           and scrape it into the oil with the other. Fry until
           golden brown, flip over and do the same on the 
           other side. Great with honey butter.

Monkey Bread

1 stick butter
1 cup brown sugar
40 each Pillsbury refrigerator biscuit, quartered
1 cup sugar
1 1/2 tablespoons cinnamon


Preheat oven to 350 degrees. In a small sauce pan combine brown sugar and butter, bring to a boil over medium heat until boiling; cool 10 minutes. In a large bag combine cinnamon and sugar. Add 10-15 pieces of dough at a time into cinnamon sugar mixture, coat each piece well. Drop coated dough pieces into a well greased Bundt pan, do not push down. After all the coated dough pieces are in the pan, pour the cooled butter brown sugar over the rolls. Bake for 45 minutes; cool 15 minutes before inverting onto a serving plate.

Peanut Butter Bread (depression era)

            2 cups flour
            1/4 cup sugar
            4 teaspoon baking powder

            1/2 teaspoon salt
            1 1/3 cup milk
            1/2 cup peanut butter

             Preheat oven to 325 degrees.
             In a bowl combine flour, sugar, powder and salt.
             Add milk and peanut butter to flour and mix just

             until combined. Put in greased loaf pan,

             bake for 50-60 minutes.

Light and Flaky Biscuits

               2 cups flour

               1 tablespoon sugar

               5 teaspoons baking powder

               1/4 teaspoon baking soda
               1 1/2 teaspoons salt

               1/2 cup butter, frozen

               3/4 cup buttermilk, very cold

               Preheat oven to 425 degrees.

               Grate butter and return to freezer.

               In a bowl sift flour, sugar and baking and salt.
               powder. Add butter to bowl, using your
               hands squeeze butter into flour. Add milk

               and fold together, dough will be crumbly.
               On a floured surface press dough together
               into a rectangle 1/2 inch thick. Cut dough

               into 3 equal pieces, stack on top of each other.
               Repeat the pressing, cutting, and stack process
               then press the dough to 3/4 inch high. Cut
               dough with a biscuit cutter and place on a
               parchment covered sheet pan. Bake for
               11-13 minutes, rotate pan half way through.

Naan (Indian Flat Bread)

 
                    1/2 cup warm water
                    1 teaspoon sugar
                    2 teaspoons yeast
                    1 egg
                    1/4 cup olive oil
                    1/3 cup plain yogurt
                    1 teaspoon salt
                    2 - 3 cups of flour


                    In a small bowl combine water, sugar and yeast,
                    let sit for 5 minutes or until foamy.

                    In a mixing bowl add egg, oil, yogurt, salt, 2 cups of flour
                    and yeast mixture: mix until combined.  Add additional
                    flour until dough is soft and no longer sticky. Knead for
                    5-7 minutes.  Move dough to a greased bowl, cover and
                    let rise, in a warm place, until doubled.

                    Move dough to a cutting board and knead for 1 minute.
                    Cut dough into 12 even pieces.

                    Heat a non-stick pan over medium heat.  When hot add
                    a teaspoon of butter allow to melt then, using a paper
                    towel, spread butter over the pan and wipe it clean.

                    Work with 1 piece of dough at a time, roll the dough as thin
                    as possible.  Fry dough in prepared pan for 2-3 minutes
                    a side.  When cool store in a plastic bag.

S'more Muffins

1 1/2 cups flour
1/2 cup graham cracker crumbs
1/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 1/2 cups buttermilk
1/4 cup oil
3/4 cup semisweet chocolate chips
1 1/4 cups miniature marshmallows


In a large bowl combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moist. Fold in chips and 1 cup marshmallows. Fill greased muffin cups 3/4 full. Sprinkle with remaining marshmallows. Bake at 375 for 18-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing, serve warm.

Streusel Coffee Cake

1 3/4 cups flour, divided
1/2 cup cake flour
1 cup brown sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled
3 tablespoons butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream


Preheat oven to 350 degrees. In a bowl combine
1 1/2 cups flour, 1/2 cup cake flour, 1/2 cup brown
sugar, salt, baking powder and baking soda; mix well.
To make the streusel remove 1/4 cup of mixture and
add 1/4 cup flour, 1/2 cup brown sugar and cinnamon;
add melted butter mix well, set aside. In a mixing bowl
cream 3 tablespoon butter and sugar for 5-6 minutes.
Add eggs 1 at a time mixing well after each. Add vanilla,
1/3 of the dry mixture and 1/3 of the sour cream; mix
well; repeat dry mixture and sour cream 2 more times.
Grease and flour a spring form pan. Pour 1/2 of the batter
into the pan and top with half of the streusel; repeat.
Bake for 35-40 minutes until a toothpick comes out clean.

Worlds Easiest Carmel Rolls

1/2 cup chopped pecans (optional)
18 each frozen dinner rolls
1 small butterscotch pudding mix, not instant
6 tablespoons butter
1/2 cup brown sugar
3/4 teaspoon cinnamon


Grease a 9x13 pan. Place frozen rolls loosely on pecans. Sprinkle with pudding. Melt butter, add brown sugar and cinnamon. Pour over rolls and let rise (covered) overnight. Bake next morning at 350 degrees for 30 minutes.

Invert on to serving plate.

Popovers

1 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 1/2 cups milk
3 egg
3 tablespoons butter melted and cooled

Preheat oven to 450. In a blender mix eggs, butter and milk.  Add salt and sugar and blend, add flour 1/2 cup at a time, mix well after each addition.  Allow batter to rest for 1 hour at room temperature. Grease and flour popover pan. Equally fill the cups, fill to the top. Bake for 20 minutes, reduce oven temperature to 350 degrees and bake for 20 minutes. Poke a hole in the top of each and return to oven for 10 minutes.

Pretzel, Soft and Chewy

           1 cups warm milk, 100-110 degrees
           2 tablespoon sugar
           2 teaspoon active dry yeast
           2 tablespoon butter, softened
           2 1/4 cups flour
           1/2 teaspoon salt
           1 tablespoon oil
           1 cup water, heated to almost boiling
           1 1/2 tablespoons baking soda
             coarse salt

          In a mixing bowl add milk, sugar and yeast; let sit for
          10 minutes. Add butter, 1/2 of the flour, and salt and
          mix well, add the rest of the flour and mix completely.
          Knead the dough in the bowl 5 or 6 times then move
          to a floured surface and knead for 5 minutes. In a bowl
          add 1 tablespoon oil to cover inside of bowl. Add dough,
          cover and let rise for 1 hour. While dough is rising; in a
          bowl combine water and baking soda whisk until
          water is clear, set the bowl aside.
          Preheat oven to 450 degrees. Remove dough from bowl
          and divide into 8 pieces. Roll each piece into a long rope,
          then form into a pretzel shape. Place pretzels 1 at a time
          into the baking soda water and submerge for 10-15 seconds.
          Place pretzels on baking sheet, sprinkle with coarse salt.
          Bake 9-10 minutes, until golden brown.

Pull Apart Loaf

           2 cups warm milk
           1 tablespoon yeast
           3 tablespoon sugar
           1 teaspoon salt
           4 tablespoon butter
           4 1/2 cup flour
           1 egg
           1 teaspoon baking powder

           In a stand mixer combine milk, yeast and sugar, stir
           to combine, let sit for 15 minutes. Add egg, flour, baking
           powder and salt. Using a dough hook combine ingredients
           until the dough is sticky. Add butter and knead in mixing
           bowl until a soft dough is formed.

           Cover the dough and let rest for 20 minutes. Remove
           dough to a cutting board and knead by hand to remove
           bubbles. Divide evenly into 12-16 balls. Roll each ball
           into a rectangle 4x8 inches. Starting from the 4 inch side
           roll the down into a log. Prepare 2 bread pans by spraying
           with non stick spray. Place half of the rolled dough, side
           by side in each pan. Cover the pan and let rise for 20-30
           minutes. Preheat oven to 350 degrees. Bake for 15-18
           minutes until golden in color.

Soft and Chewy Breadsticks

                 1/4 ounce(1 packet) active dry yeast
                 2 teaspoon sugar
                 1 1/2 cup warm water
                 3 - 3 3/4 cup bread flour
                 3 tablespoons extra virgin olive oil
                 1 teaspoon kosher salt

                 In a large mixing bowl combine yeast, sugar
                 and water. Allow to sit for 5 minutes until
                 yeast is foamy. Add 3 cups of flour, olive oil
                 and salt. Mix on low speed until a stiff dough
                 forms. If needed add more flour 1/4 of a cup
                 at a time until the dough pulls away from the
                 sides. Knead dough until smooth and elastic,
                 about 10 minutes. Put dough into a greased
                 bowl, cover with plastic wrap and let rise for
                 30 minutes. Divide dough into 24 portions;
                 shape and roll into a 6 inch rope.  Place the
                 dough on a parchment lined baking sheet, cover
                 with plastic wrap that was sprayed with non stick
                 spray; let rise 30 more minutes

                 Bake dough at 350 degrees for 12-14 minutes.
                 Brush with melted butter and garlic salt.

   

Yeast Rolls (Roadhouse)

             Rolls
                  2 1/4 teaspoons active dry yeast (1 packets)
                  1 1/4 cups warm milk (110° to 115°)
                  1/4 cup good honey
                  5 tablespoons butter, melted (divided)
                  1 large eggs, room temperature
                  1 teaspoon salt
                  4-4 1/2 cups all-purpose flour
             Cinnamon Honey Butter
                  1 stick butter (room temperature)
                  1/2 cup powdered sugar
                  1 1/2 tablespoons honey
                  1 teaspoon ground cinnamon

                  In the bowl of a stand mixer, add yeast,
                  milk and honey. Swirl with your fingers
                  or a spoon to dissolve the yeast.
                  Allow the yeast to bloom.  It will start to

                  bubble and become aromatic, about 5 minutes.
                  Add 3 tablespoons butter, egg and 2 cups of
                  flour, mix on low using dough hook, until smooth.
                  Add enough remaining flour to for the dough
                  to come together add salt.  Allow to knead for
                  about 7-9 minutes until dough is tacky.

                  Turn onto a floured board; knead a few turns.
                  Place in a bowl with 1 tablespoon melted butter,
                  turning once to grease top. Cover with a damp
                  cloth and let rise in a warm place until doubled,
                  about 1 hour.

                 Meanwhile brush 2 cookie sheets with melted butter.

                 Punch dough down and turn out onto a

                 floured board. Roll dough into a rectangle,
                 about 1” tall.  Cut into 24 pieces.
                 Place rolls on buttered cookie sheets
                 about ½ - 1” apart. Cover and let rise until doubled,
                 about 45-60 minutes.

                 Preheat oven to 350°.

                 Bake both pans together.  12-15 minutes or
                 until golden brown. Brush with remaining melted butter.
                 Serve with cinnamon honey butter.

                 Cinnamon Honey Butter
                 Whip butter until creamy, add powdered sugar
                 and whip until combined.  Add honey and
                 cinnamon; mix well