Texas Roadhouse Rolls

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.

(Eatcakefordinner)

Gooey Caramel Rolls

1 1/2 cup brown sugar

3/4 cup whipping cream

1 cup chopped pecans

2 loaves frozen bread dough

Whisk together brown sugar and whipping cream. Pour into a lightly greased 9x13 pan. Set aside. Pull golf ball size pieces off the bread dough and roll into balls. Place in pan leaving space between rolls so they can rise. Cover dough and let rise until doubled in size. Uncover and bake at 350 for 30-40 minutes. Invert onto a sewing platter and spoon and caramel left in pan over the rolls.

(Laurel Kramer)

Olive Garden breadsticks

You will need:

1 1/2 cups warm water

2 1/4 teaspoon yeast

1 Tablespoon margarine, melted

2 Tablespoon sugar

1 1/2 teaspoon salt

4 1/2 cups flour

2 Tablespoons margarine, melted

1 1/2 teaspoons salt

2 teaspoons garlic powder

1. In the bowl of your stand mixer, dissolve yeast in warm water. Let it sit at least 5 minutes, until yeast bubbles.

2. Add melted margarine, sugar, and salt to the yeast mixture.

3. Mix in the flour using your dough hook. Knead for 2-3 minutes.

4. Cover the dough and let it rest for 45 minutes.

5. Shape into 8-10 breadsticks and place on greased cookie tray.

6. Bake at 400 for 7 minutes.

7. Meanwhile, mix together melted margarine, salt, and garlic powder.

8. Remove breadsticks from oven (after 7 minutes) and brush with melted margarine. Return to oven for 8 more minutes, until lightly browned.

9. Brush warm breadsticks with remaining margarine.

Joy in My Kitchen

Amish Friendship Bread

(Starter)

1 pkg yeast

1/4 cup warm water

3 cups flour, divided

3 cups white sugar, divided

3 cups milk

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Instructions to pass along to friends

Do not use any type of metal spoons or bowl for mixing. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag.

Day 2: Squish-squash-mush the bag.

Day 3: Squish-squash-mush the bag.

Day 4: Squish-squash-mush the bag.

Day 5: Squish-squash-mush the bag.

Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Squish-squash-mush the bag.

Day 7: Squish-squash-mush the bag.

Day 8: Squish-squash-mush the bag.

Day 9: Squish-squash-mush the bag.

Day 10: BAKING DAY! Mix and divide the starter as follows:

Pour entire contents of bag into large non-metal bowl and add: 11⁄2 cup flour, 11⁄2 cup sugar, 11⁄2 cup milk. Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate Ziplock bags (one gallon size). Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.

Pre-heat oven to 325°. To the remaining batter in the bowl, add:

3 eggs

1 cup Canola oil

1 cup milk

1 cup sugar

2 tsp cinnamon

1⁄2 tsp vanilla

11⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

2 cups flour

1 large box instant vanilla pudding

Grease or butter 2 large loaf pans and mix an additional 1⁄2 cup sugar and 11⁄2 tsp cinnamon. Dust the greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.

Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.

If bag isn't passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at when given to them. If you keep a starter bag for yourself, you will be baking every 10 days.

Orange Rolls

Orange Rolls

2 pkgs dry yeast (4 ½ tsp)

½ cup warm water

1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes

1 cup scalded milk

½ cup butter

½ cup sugar

3 eggs, beaten

5 cups flour

1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast, eggs, and 1 cup of flour. It will be a very loose dough. Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp salt. Add to dough. Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until double in size. While the dough is rising, mix the Orange Filling

Orange Filling

1 cup butter

1 ½ cups sugar

3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle. Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut into 1” slices. Let rise until double on pan. Bake 10 minutes at 400°

Buttermilk Refrigerator Rolls

1 T. yeast dissolved in ¼ cup warm water (let rise a few moments)

3 cups buttermilk (room temp)

3 cups flour

½ cup sugar

3 eggs, beaten

2 tsp salt

5 cups flour

½ cup oil

1 tsp baking soda

Dissolve yeast in ¼ cup warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out w hat you want and place the rest in the fridge, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and put the rest back in the fridge. It will keep for 7 days.

For rolls: Let rolls rise until double in size. Bake at 350° for 10-12 minutes. Brush with melted butter.

(Jenn Lilly)

Banana Muffins (Bread)

(Jennilyn Reynolds)

I love to make banana bread from this as well. I just cook it for 45-50 minutes instead.

Pumpkin Chocolate Chip Bread

(Hillary Warner)

I just use a large can of pumpkin instead of measuring out 3 cups. This recipe makes A LOT of bread. When I need to make a lot of deliveries, I always make this because I get at least 10-12 mini loaves and 1 big loaf out of it.

Garlic Bread

Cornbread

(Erin Bylund)

Even if you think you don't like cornbread, try this one out. It's sweet tasting and delicious!

Whole Wheat Bread

I have a kitchen aid and my bowl isn't big enough for this recipe. I half it and make 2 loaves.

Rolls

When I do rolls, I usually roll it out like pizza dough and use a pizza cutter to slice it into 12 slices. I roll up each slice from thick end to thin end and place on the pan.