Breads & Rolls

Whole Wheat Bagels

Summary

Yield
12 Bagels
SourceRaelene Walker (1978)
Prep time50 minutes
Cooking time50 minutes
Total time1 hour, 40 minutes

Ingredients

2 3⁄4 c
all-purpose flour (up to 3 cups)
2 pk
active dry yeast
1 1⁄2 c
warm water (110°)
3 T
sugar
1 T
salt
1 1⁄4 c
whole-wheat flour

Instructions

In large mixer bowl, combine 1 1/2 cups of the all-purpose flour and the yeast. Combine water, sugar and salt. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole-wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Turn out on a lightly floured surface and knead until smooth, 8 to 10 minutes. Cover; let rest for 15 minutes. Cut into 12 portions. Shape each portion into a smooth ball. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. In large kettle, combine 1 gallon water and 1 tablespoon sugar; bring to a boil. Reduce heat to simmering. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375° for 30 to 35 minutes. Remove from baking sheet; cool. 

Whole Wheat Banana Bread

Summary

Yield
1 Loaf
SourceAnn Moore (1984)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 c
flour, whole-wheat
1⁄4 c
wheat germ
1 t
baking soda
1⁄2 t
salt
1 1⁄2 c
mashed ripe banana (up to 1 3/4 cups)
1⁄4 c
vegetable oil
1⁄4 c
honey
2
eggs
1 t
vanilla extract

Instructions

Combine flour, wheat germ, baking soda and salt in large bowl. Make a well in center of mixture. Combine banana, oil, honey, eggs and vanilla; add to dry ingredients, stirring just until moist. Add nuts, if desired. Coat loaf pan with vegetable cooking spray. Spoon batter into pan. Bake at 350° for 1 hour. 

Wheat Germ Muffins

Summary

Yield
10 Muffins
SourceMarie Chapman (1979)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1
egg (well beaten)
1⁄3 c
brown sugar
1 1⁄4 c
milk
1⁄3 c
butter (melted)
1 c
unbleached flour
1⁄2 t
salt
4 t
baking powder
1 c
wheat germ

Instructions

Beat together the egg, sugar, milk and butter. Sift together the flour, salt and baking powder and mix into egg mixture. Stir in the wheat germ lightly. Fill muffin cups about 2/3 cup full and bake at 425° for 20 minutes, or until done. 

Christmas Kringle Coffee Cake

Summary

Yield
8 Servings
SourceMarion Grasso (1975)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1 t
almond extract
2 c
all-purpose flour (divided)
1 c
butter or margarine (divided)
1 c
water (and 2 tbsn., divided)
3
eggs
 
Confectioners' sugar glaze
 
chopped nuts (opt.)

Instructions

For the pastry: Cut 1/2 cup butter or margarine into 1 cup flour as though making a pie crust. Sprinkle 2 tablespoons water over flour mixture and blend with a fork. Roll out or pat pastry into 2 long strips, about 3 inches wide and 1/4 inch thick onto an ungreased cookie sheet.

For the dough: Combine 1 cup water and 1/2 cup butter or margarine in a saucepan and bring to a boil. Add almond extract. Remove from heat and beat in 1 cup flour, stirring by hand with a large spoon. Add eggs, one at a time, beating well by hand after each addition. Spread dough over pastry. Bake at 350° for 55 to 60 minutes, or until lightly browned and well puffed. Allow to cool slightly. Drizzle top with thin glaze and sprinkle with chopped nuts if desired. Serve warm or cool.

Notes

Better double the recipe. It disappears quickly!

Kathryn Ross's Banana Bread

Summary

Yield
1 Loaf
SourceLenore Mastracci (1996)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

3
bananas (large)
2
eggs
1 c
sugar
1⁄2 c
butter (or margarine)
4 T
milk
1 t
baking powder
2 c
flour
1⁄2 t
salt

Instructions

Crush bananas with a fork. Add eggs, sugar, butter or margarine and milk. Sift baking powder with flour; add salt. Mix all until well blended. Bake in a loaf pan for 30 to 45 minutes at 350°. 

Amy's Sweet Cinnamon Muffins

Summary

Yield
12 Muffins
SourceAmy Aumiller (1979)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1
egg
1⁄2 c
milk
1⁄4 c
Crisco oil
1 1⁄2 c
sifted flour
1⁄2 c
sugar
2 t
baking powder
1⁄2 t
salt
1⁄2 t
cinnamon

Instructions

In mixing bowl, beat eggs slightly with fork. Add milk and oil. Mix. Sift dry ingredients together and add to liquid mixture. Stir just enough to moisten dry ingredients. Grease bottom of muffin tin. Fill each muffin cup 2/3 full. Bake at 400° for 20 minutes. 

Evie's Best Caramel French Toast

Summary

Yield
15 Servings
SourceEvie Kennedy (2001)
Prep time8 hours, 30 minutes
Cooking time55 minutes
Total time9 hours, 25 minutes

Ingredients

1 1⁄2 c
brown sugar
3⁄4 c
butter
1⁄4 c
light corn syrup (plus 2 tablespoons)
10 sli
French bread, 1/4 inch thick (or 10 slices Hawaiian bread, 1/2 inch thick)
4
eggs, large (lightly beaten large)
2 1⁄2 c
milk
1 T
vanilla
1⁄4 t
salt
3 T
sugar
1⁄2 t
cinnamon
1⁄4 c
melted butter

Instructions

For the French Toast: Combine first 3 ingredients in medium saucepan. Cook over medium heat, stirring constantly, for 5 minutes, or until mixture is bubbly. Pour syrup mixture evenly into a lightly greased 9 x 13-inch baking dish. Arrange bread slices over syrup and press down. You can do 2 layers, just make sure they get soaked. Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread. Cover and chill at least 8 hours.

For topping, combine sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle melted buffer over bread. Bake, uncovered, at 350° for 45 to 55 minutes, until golden and bubbly. 

Quick and Easy Caramel Rolls

Summary

Yield
12 rolls
Source Karyl Hanhilammi, Main Library (2007)
Prep time8 hours
Cooking time25 minutes
Total time8 hours, 25 minutes

Ingredients

1⁄2 c
nuts, chopped
1 pk
frozen dinner rolls
1⁄2
box 4-serving size butterscotch pudding mix (not instant)
1⁄2 c
firmly packed brown sugar
2 T
sugar
1 t
cinnamon
1⁄4 c
margarine, melted

Instructions

Grease and lightly flour a 9 x 13 inch pan. Sprinkle nuts on the bottom of the pan. Arrange frozen rolls on top of nuts. Mix together dry pudding mix, sugars, and cinnamon. Sprinkle over rolls. Drizzle on melted butter. Let sit overnight, uncovered, on kitchen counter. Bake at 325° for 25 minutes, then invert.

Friends Herb Bread

Summary

Yield
1 Loaf
SourceSheila Bettendorf (1978)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1⁄2 c
oleo
1⁄2 c
Parmesan cheese
3 T
parsley, minced (fresh or dried)
1⁄4 t
oregano
1⁄4 t
garlic, minced (fresh or dried)

Instructions

Spread mixture between a loaf of French bread. Save a little for spreading across the loaf along with a little more Parmesan cheese. Wrap in foil and bake at 350° for 20 minutes.   

Notes

This bread can be prepared ahead of time and frozen. Defrost before baking.

Sticky Rolls

Summary

Yield
24 Rolls
SourceDottie Aumiller (1989)
Prep time8 hours, 15 minutes
Cooking time30 minutes
Total time8 hours, 45 minutes

Ingredients

24
Rhodes dinner rolls (in freezer section of the grocery)
1
butter or margarine stick
1 pk
vanilla pudding (not instant)
1⁄2 c
brown sugar
1⁄2 c
chopped pecans

Instructions

Grease bottom of bundt pan and place rolls in bottom. Melt butter and spread over top. Mix dry ingredients and sprinkle over top. Let rise overnight, covered. Bake at 350° for 1/2 hour or less. 

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