Breads & Rolls

Esther's Rolls

Summary

Yield
18 Rolls
SourceKaty Greenhill (2004)
Prep time
10 minutes
Cooking time
3 hours, 20 minutes
Total time
3 hours, 30 minutes

Ingredients

1 pk
yeast
1⁄2 c
hot water
3 T
shortening
3 T
sugar
1
egg
1⁄2 c
milk
1 t
salt
3 c
flour

Instructions

Dissolve yeast in hot water. Mix all ingredients and knead until not at all sticky. Keep adding flour as needed. Let rise 2 hours, covered, with a tea towel. Shape into rolls and let rise again for approximately 1 hour. Bake at 400° for approximately 10 minutes. 

Buns

Summary

Yield
24 Buns
SourcePeg Craighead (1973)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

8 c
flour, plain (2 lbs.)
1⁄3 c
sugar (3 oz.)
  pn
salt
3⁄4 c
fat or margarine (6 oz.)
2
eggs
2 oz
yeast (3 cakes)
1 pt
water, room temperature (up to 1 1/4 pint)

Instructions

For basic bun dough, sift the flour with sugar and salt into a bowl. Add the fat into this and then add the eggs. Meanwhile, dissolve the yeast in the water at room temperature and add this to the other ingredients, working in the water to obtain a fairly soft dough.  

Notes

This is a basic bun dough and is the base for doughnuts, cream and currant buns, hot cross buns and all similar foods.

Easy Blueberry Muffins

Summary

Yield
12 Muffins
SourceTrade Kreighbaum (2002)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

3 T
melted butter or canola oil
2 c
all-purpose flour
1⁄2 c
sugar
1⁄2 t
salt
3 t
baking powder
1 t
cinnamon
1
egg
1 c
milk (plus more if needed)
1 c
blueberries, fresh or frozen

Instructions

Preheat oven to 400°. Grease 12-cup muffin tin. Mix together dry ingredients. Set aside. Beat together egg, milk and butter or oil and fold into dry ingredients. Batter will be lumpy and fairly thick, but quite moist. Add more milk if necessary. Add blueberries last (do not defrost frozen berries first). Fill muffin cups 2/3 full (or more, for larger muffins) and bake 20 to 30 minutes, or until toothpick inserted into the center comes out clean. 

Amy's Sweet Cinnamon Muffins

Summary

Yield
12 Muffins
SourceAmy Aumiller (1979)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 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. 

Georgia Pecan Muffins

Summary

Yield
12 Muffins
SourceAnn Moore (1992)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

2 c
flour
4 T
sugar
1 T
baking powder (and 1 tsp.)
1⁄2 t
salt
2
eggs, beaten
1 c
milk
1⁄4 c
butter or margarine (melted)
1⁄2 c
pecans, finely chopped

Instructions

Combine flour, sugar, baking powder and salt; make a well in center of mixture. Add eggs and milk; stir just until dry ingredients are moistened. Add butter and pecans; stir until just blended. Spoon batter into greased muffin tins, filling 3/4 full. Bake at 425° for 20 minutes, or until lightly browned. 

Muffins Tropicale

Summary

Yield
18 Muffins
SourceRaelene Walker (1987), wife of Russell E. Walker
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

2 c
all-purpose flour
2 t
baking powder
1⁄2 t
baking soda
1⁄2 t
salt
1⁄2 c
packed brown sugar
1
egg (beaten well)
1 c
sour cream
1 cn
crushed pineapple (8 3/4 oz.)
1⁄2 c
chopped pecans
1⁄3 c
cooking oil

Instructions

Stir together thoroughly the flour, baking powder, baking soda and salt. Add brown sugar. Combine egg and sour cream. Stir in undrained pineapple, nuts and oil. Add to dry ingredients all at once. Stir until moistened. Fill greased muffin pans 2/3 full. Bake at 400° about 20 minutes. Makes 18 muffins. 

Strawberry Streusel Muffins

Summary

Yield
12 Muffins
SourceCarol Anne Van Swearingen (1988)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1⁄3 c
flour
1⁄4 c
finely chopped pecans
1⁄4 c
sugar
3 T
butter or margarine (room temp.)
1⁄2 t
ground cinnamon
2 c
flour
1 T
baking powder
1⁄2 t
salt
1 c
strawberries, fresh or frozen (10 to 12 berries, thawed if frozen)
1⁄3 c
sugar
1⁄2 c
whipping cream
1
egg (slightly beaten)
1⁄2 t
vanilla
1⁄3 c
butter or margarine (melted)

Instructions

Streusel Topping: Combine first four ingredients (1/3 cup flour, pecans, 1/3 cup sugar, room temp. butter and cinnamon) in a medium bowl until mixture comes together in large crumbs.

Muffins: Combine flour, baking powder and salt in a large bowl. In another bowl, combine strawberries and sugar. Let stand 5 minutes. Stir in cream, egg and vanilla until well blended. Add strawberry mixture to flour mixture along with melted butter. Stir just until blended. Preheat oven to 400°. Pour batter into 10 to 12 greased muffin cups. Sprinkle with topping mixture. Bake 12 to 15 minutes, or until wooden pick inserted in center comes out clean. Makes 10 to 12 muffins. 

Carrot Raisin Muffins

Summary

Yield
12 Muffins
SourceLeslie Jordan (1997)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 3⁄4 c
whole-wheat flour
1⁄2 c
granulated sugar
3 T
brown sugar
1 1⁄2 t
baking powder
3⁄4 t
baking soda
1 t
ground cinnamon
1⁄4 t
ground nutmeg
1 cn
Dole crushed pineapple, undrained (8 oz.)
3
egg whites
3⁄4 c
vegetable oil (plus 1 T.)
1 c
carrots, shredded
3⁄4 c
raisins

Instructions

Preheat oven to 350°. Place 12 cupcake liners in muffin pan. Spray with cooking spray. In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and nutmeg. In separate bowl, combine remaining ingredients. Stir pineapple mixture into dry ingredients until just moist. Spoon batter into prepared muffin cups. Bake 20 minutes. 

Whole Wheat Muffins

Summary

Yield
12 Muffins
SourceTerri McKeown (2004)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1⁄2 c
Splenda
1 2⁄3 c
whole-wheat flour
1⁄3 c
ground flax meal
3 t
baking powder
1 t
cinnamon
1
egg (beaten)
2 T
applesauce, unsweetened
2 c
skim milk
1 t
vanilla
 
blueberries (or fruit of choice)

Instructions

Preheat oven to 400°. Mix Splenda, flour, flax meal, baking powder and cinnamon in bowl. Add egg, applesauce, milk and vanilla. If desired, add blueberries or fruit of your choice. Bake 15 minutes. Remove from pan and cool on a rack. 

High Fiber Muffins

Summary

Yield
12 Muffins
SourceRaelene Walker (1981)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 c
rice apple fiber
3⁄4 c
whole-wheat flour
3⁄4 t
salt
1⁄4 c
brown sugar
1⁄2 t
baking soda
3⁄4 c
buttermilk
1
egg
1⁄4 c
vegetable oil
1⁄4 c
raisins and sunflower seeds (optional)

Instructions

Mix all ingredients. If desired, add raisins and sunflower seed. Fill buttered muffin pan 2/3 full. Bake at 425° for 20 minutes. Makes about 12 muffins. 

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