Breads & Rolls

Bran Muffins

Summary

Yield
15 Muffins
SourceDaisy Harvey (1984)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 1⁄2 c
sweet bran, unprocessed (divided)
1⁄2 c
boiling water
1
egg (beaten)
1⁄4 c
vegetable oil
2 T
dark molasses
2 T
honey
1 c
buttermilk
1⁄2 c
raisins (picked over for stems)
1 1⁄4 c
whole-wheat flour
1 t
cinnamon
3⁄4 t
baking soda
3⁄4 t
baking powder
1⁄4 t
salt

Instructions

In a medium bowl, combine 1/2 cup bran with boiling water. Let stand 5 minutes. In a large bowl, combine egg, oil, molasses and honey; mix until blended. Add buttermilk; mix well. Add 1 cup bran, the bran water mixture and raisins. Stir together flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients to the bran mixture; stir just until blended. Spoon batter into greased muffin tins, filling them 3/4 full. Bake at 375° for 18 to 20 minutes.

Jean's Sour Cream Coffee Cake

Summary

Yield
24 Servings
Source Kay Jones (1993)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1⁄2 lb
butter or margarine
1 1⁄2 c
granulated sugar (divided)
3
eggs
1 c
sour cream
2 1⁄2 c
all-purpose flour (sifted)
2 t
baking powder
1 t
soda
  pn
salt
1 t
vanilla extract (or 1 tsp. lemon extract)
1 c
ground nuts (pecans)
1 t
cinnamon

Instructions

Streusel Recipe: Cream 1 cup sugar and butter thoroughly. Add one egg at a time and beat well after each addition. Add sour cream gradually. Sift flour with baking powder, soda and salt. Add extract flavoring. Using 2 (8-inch) cake pans or 1 (13 x 10 x 2-inch) greased pan, spread batter to 1 inch thick on bottom (not too much). Sprinkle liberally with 1/2 streusel topping. Put rest of batter over top of streusel. Dab rest of batter over top of streusel layer. Use back of spoon. Sprinkle rest of streusel. Bake at 375° for 30 minutes. Watch. May bake at 350° for 40 minutes.

Streusel Topping: Mix together ground nuts, 1/2 cup sugar and cinnamon.

Cranberry-Pumpkin Bread

Summary

Yield
2 Loaves
SourceTrade Steele (1995)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 c
sugar (divided)
3 c
cranberries (fresh or frozen)
3 1⁄2 c
flour
2 t
baking powder
2 t
soda
1 t
salt
1⁄2 t
cinnamon
2 c
pumkin, pureed (or 1 can)
1 c
fruit juice
3⁄4 c
buttermilk
1 t
vanilla extract
2
egg whites

Instructions

Preheat oven to 325°. Grease and flour 2 (9 x 5 x 2 3/4-inch) loaf pans. Stir together 1/2 cup of the sugar and the cranberries; set aside. Stir together flour, rest of sugar, baking soda, baking powder, salt and spice and set aside. Beat together pumpkin, oil, buttermilk and vanilla until combined. Beat in eggs. Stir in flour mixture, then cranberries and sugar. Spoon into prepared pans and bake 1 hour, or until wooden toothpick inserted in center comes out clean. Turn on wire rack to cool. 

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.

Irish Soda Bread

Summary

Yield
1 loaf
SourceSally Joyce, Main Library (2008)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

1 t
salt
1 t
sugar
1 t
cream of tartar
1 t
baking soda
2 c
all-purpose flour
4 c
whole wheat flour
2 c
sour milk (or fresh milk mixed with 1 T. plain yogurt)

Instructions

Preheat oven to 400º. Add salt, sugar, cream of tartar and baking soda to the all-purpose flour. Sift into a large mixing bowl. Add whole wheat flour and mix thoroughly with a round-ended knife, using a lifting motion to aerate the mixture. Make a well in the center and add sour milk, mixing until the dough leaves the sides of the bowl clean.

Knead into a ball, flatten slightly and place on a greased cookie tray. Cut a cross into the top of the loaf. Brush the top with a little milk and bake for 40 minutes. Remove from the oven, turn loaf upside down and return to oven for an additional 5 minutes. The loaf is done when it sounds hollow when tapped on the base.

Wrap the bread in a slightly dampened cloth and stand on its side to cool. Cut into quarters, slice and butter generously. 

Sesame French Bread

Summary

Yield
2 Loaves
SourceMary Szymkowiak (1996)
Prep time
1 hour, 50 minutes
Cooking time
25 minutes
Total time
2 hours, 15 minutes

Ingredients

2 pk
active dry yeast (1/4 oz.)
2 1⁄2 c
water (warm, 110°-115°)
2 T
sugar
2 T
vegetable oil
2 t
salt
6 c
flour (up to 6 1/2 cups)
 
Cornmeal
1
egg white
1 T
water
2 T
sesame seed

Instructions

In large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down, then divide in half. Roll each half into a 15 x 10-inch rectangle. Roll up from long side and seal well. Place with seam side down on a greased baking sheet sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seed. Cover with plastic wrap sprayed with nonstick cooking spray. Let rise 30 minutes. With a knife, make 4 diagonal slits across top of each loaf. Bake at 400° for 25 minutes. 

Magic Marshmallow Crescent Puffs

Summary

Yield
16 Servings
SourceAnn Moore (2002)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1⁄4 c
sugar
1 t
cinnamon
16
regular-sized marshmallows
1⁄4 c
butter
2 cn
crescent rolls

Instructions

Preheat oven to 375°. Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in butter. Place in muffin pans. Bake 10 to 15 minutes, until golden brown. Immediately remove from pans. 

Strawberry Brunch Loaf

Summary

Yield
1 Loaf
SourceCarol Anne VanSwearingen (1979)
Prep time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes

Ingredients

2 c
all-purpose flour
1 T
baking powder
1 t
salt
2 t
lemon peel (grated)
1⁄2 t
nutmeg
2
eggs (beaten)
1⁄2 c
honey
1⁄4 c
oil
1 1⁄2 c
coarsely chopped strawberries (fresh or unsweetened, frozen)
1⁄2 c
slivered almonds (opt.)

Instructions

Stir together dry ingredients. Combine eggs, honey and oil. Stir in strawberries and almonds. Add liquid all at once to flour mixture, stirring only until flour is moistened. Pour into greased 81/2 x 4 1/2-inch loaf pan. Bake in preheated 350 degree oven for 50 to 55 minutes. Cool 15 minutes before removing from pan. Cool completely before slicing.

Honey Glazed Bran Muffins

Summary

Yield
12 Muffins
SourceTerri Williams (1992)
Prep time
5 hours, 20 minutes
Cooking time
30 minutes
Total time
5 hours, 50 minutes

Ingredients

1 c
bran
1 c
buttermilk
1 c
all-purpose flour
1 t
cinnamon
1 t
baking powder
1⁄2 t
baking soda
1⁄2 t
salt
1⁄3 c
butter (room temp.)
1⁄2 c
brown sugar.
1
egg, large
1⁄4 c
molasses
1⁄3 c
raisins and dates
3⁄4 c
honey
1⁄3 c
corn syrup
1 T
butter

Instructions

Preheat oven to 400°. Line muffin pan with 12 paper cups. Combine bran and buttermilk. Mix together flour, cinnamon, baking soda, salt and baking powder. Add all at once to bran mixture, stirring just to mix. Cream butter, brown sugar, egg and molasses thoroughly. Blend into bran mixture. Stir in raisins and dates. Fill muffin cups 3/4 full. Bake 20 to 25 minutes. Cool slightly. Remove paper cups from muffins.

In a small saucepan, combine honey, corn syrup and butter. Bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Place muffins, one at a time, in glaze. Use spoon to coat thoroughly. Place on cookie sheet until glaze is set, about 3 to 5 hours. 

Cream Cheese Coffee Cake

Summary

Yield
8 Servings
SourcePeg Craighead (1977)
Prep time
9 hours, 30 minutes
Cooking time
25 minutes
Total time
9 hours, 55 minutes

Ingredients

2 pk
dry yeast
2 T
water
15 T
sugar (divided)
1⁄2 lb
butter
5 c
flour
1 c
sour cream
3
eggs, whole
3 pk
cream cheese (8 oz.)
3
egg yolks
3 t
vanilla
1 c
chopped pecans
1 cn
crushed pineapple (4 oz., drained)

Instructions

For the dough: Mix dry yeast with water. Add 6 tablespoons sugar to yeast. Cut buffer into flour. Add sour cream and eggs to yeast mixture and mix. Add yeast mixture to flour. Knead well. Divide into 4 parts and wrap in wax paper. Refrigerate overnight.

For the filling: Cream together cream cheese (at room temperature), egg yolks, vanilla, 9 tablespoons sugar, chopped pecans and crushed pineapple. Roll out dough into 4 rectangles. Spread cheese filling down center and lap each side over middle. Place on greased wax paper-lined cookie sheets. Cover and let rise 1 hour. Bake 25 minutes at 375°, or until light brown. Frost, if you desire. 

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