recipes

For buns:

• In a small bowl, dissolve the yeast in the warm milk; let it sit until the mixture is a bit bubbly.
• In a large bowl, whisk 1 cup of the flour with the rolled oats, sugar, brown sugar, and salt until well blended.
• Add the yeast mixture and the cooking oil to the flour mixture.
• Mix until well blended and then beat on medium speed for 3 minutes.
• Gradually stir in most of the remaining flour, just enough so the dough pulls away from the sides of the bowl.
• Turn out the dough onto a floured surface and knead for about 10 minutes, adding flour as needed to prevent sticking.
• Cover the dough (use plastic wrap or a large bowl turned upside down) and let it rest for 25 minutes.

For filling:

• Roll the dough to a 12 × 16-inch rectangle.
• Spread the dough with the softened butter.
• Mix together the brown sugar and maple flavoring, and then sprinkle the mixture over the buttered dough.
• Starting with a 12-inch side, roll the dough into a tight log.
• Cut the log into 12 1-inch pieces.
• Place them in a greased 13 × 9-inch baking pan or jelly roll pan.
• Cover and let rise until double, about an hour.
• Preheat the oven to 350° and bake for 20 to 30 minutes or until done.
• Cool 1 to 2 minutes and then remove the buns from the pan.
• Immediately make the glaze.

For glaze:

• Mix together all the glaze ingredients and then drizzle over the warm buns.

• In a large bowl, dissolve the yeast and 1 tablespoon of sugar in ½ cup warm water (about 110°).
• Let stand until bubbly, about 5 to 10 minutes.
• Add the remaining water and sugar, and then mix in the oil, salt, and 4 cups of the flour.
• Using an electric mixer, beat on medium speed (or by hand using a large wooden spoon) for 3 minutes.
• Stir in enough of the remaining flour to form a soft dough.
• Turn out the dough onto a floured work surface and knead for about 8 minutes, adding very small amounts of flour as needed to prevent sticking.
• Place the ball of kneaded dough into a greased bowl, turning the dough so the entire surface is greased.
• Cover and let rise until double, about 1 hour.
• Punch down the dough and turn out onto a lightly floured surface.
• Divide the dough into 18 equal pieces.
• Shape each piece of dough into an oval and place them 2 inches apart on greased baking sheets.
• With a very sharp knife or kitchen scissors, slash the top of each piece ¼ inch deep.
• Cover the rolls with a towel and let rise again for 20 minutes.
• Meanwhile, preheat the oven to 400°.
• Bake the rolls for 13 to 18 minutes or until they are a light golden color and done.
• Cool on wire racks before cutting open.

• In a large bowl, dissolve the yeast in the warm water.
• Add the cooking oil and sugar and mix again; let it sit until the yeast begins to bubble, about 10 minutes.
• Add the egg, salt, and enough flour to form a soft dough.
• Turn out onto a floured surface and knead about 5 minutes.
• Do not let the dough rise.
• Divide the dough into 12 pieces and shape each into a ball for a hamburger bun or a log for a hot dog bun.
• Place them 3 inches apart on greased cookie sheets.
• Cover and let rest for 15 minutes.
• Meanwhile, preheat the oven to 425°.
• Bake for 8 to 12 minutes or until done and the tops are golden brown.
• Cool on wire racks and then slice them in half lengthwise to serve.

• Preheat the oven to 375°.
• In a large mixing bowl, whisk together 4 cups of the flour, salt, sugar, baking soda, and cream of tartar.
• Cut in the shortening and butter until the mixture resembles coarse crumbles.
• Beat one of the eggs and add it, along with the milk and water, to the flour mixture to form a soft dough.
• In another bowl, beat the other egg; then add the brown sugar, and ½ cup flour, mixing well.
• Roll the dough into a rectangle shape to ½-inch thickness and spread with the brown sugar mixture.
• Beginning with one of the long ends, roll up the dough like a jelly roll and cut into inch-thick slices.
• Place the rolls cut side up, about 2 inches apart, on greased baking sheets.
• Bake for 8 to 10 minutes or until done.

For rolls:

• In a saucepan, scald the milk and ¾ cup water.
• Pour the milk mixture into a large bowl and cool to lukewarm.
• In a small bowl, dissolve the yeast in ½ cup warm water (110°) and let sit for 5 minutes.
• In a large bowl, mix together the shortening, sugar, eggs, and salt.
• Add the milk mixture and stir well.
• Add the yeast mixture and stir well again.
• Add enough flour so the dough pulls away from the sides of the bowl.
• Turn out the dough onto a floured work surface and knead for about 5 minutes, adding more flour as needed to keep the dough from sticking.
• Place the dough in a large greased bowl, turning the dough so the entire surface is greased.
• Cover and let rise until double, about 1 hour.
• Turn out the dough onto a floured surface and roll it out to ¼-inch thickness.
• Cut with a biscuit cutter; then roll each piece out so it’s long, narrow, and thin.
• Dip in melted butter and then dredge in the cinnamon and sugar mixture.
• Roll each piece up and place on greased baking sheets with their sides not quite touching.
• Cover and let rise about 40 to 45 minutes.
• Preheated the oven to 350° and bake for 15 minutes or until done.

For glaze:

• Mix together the powdered sugar and water or milk and blend until smooth.
• Drizzle over cooled cinnamon rolls.

• In a large bowl, whisk together 1½ cups of the flour with the sugar, dill weed, salt, and yeast.
• In a small saucepan, heat the milk and butter until warm (120° to 130°).
• Add the warm milk mixture and the egg to the flour mixture and blend until moistened; beat for 3 minutes on medium speed.
• Stir in additional flour to make a stiff batter.
• Cover the bowl with a towel and let the batter rise until double, about 45 to 60 minutes.
• Grease 18 muffin cups.
• Stir down the batter and then spoon it into the prepared muffin cups about ⅔ full.
• Cover with a towel and let rise until double, about 35 to 45 minutes.
• Bake in a preheated 400° oven for 15 to 20 minutes or until done.
• Remove from the pans to cool on a wire rack.

• In a large bowl, combine cracked wheat, butter, and boiling water; cool to lukewarm.
• Add the remaining ingredients but only 2 cups of the flour.
• Beat with an electric mixer on medium speed for 3 minutes and then gradually add, by hand, enough of the remaining flour until the dough pulls away from the sides of the bowl.
• Turn out the dough onto a floured work surface and knead for about 8 minutes.
• Place the dough into another large, greased bowl, turning the dough so the entire surface is greased.
• Cover and let rise until double, about 1½ hours.
• Punch down the dough and let it rest for about 5 minutes; shape into round rolls and place on greased baking sheets.
• Cover and let rise for 30 minutes.
• Meanwhile, preheat the oven to 350°.
• Bake for 15 to 20 minutes or until done.

For rolls:

• In a small saucepan, heat the butter and evaporated milk until it reaches 115°.
• In a large mixing bowl, mix together the evaporated milk mixture, sugar, and yeast.
• Let rest for 5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Add the salt and mix well.
• Slowly add the flour, mixing well as you add.
• Continue adding the flour until the dough begins to pull away from the sides of the bowl and forms a ball.
• Turn out the dough onto a floured work surface and knead for 10 minutes, using as little flour as possible to keep the dough from sticking.
• Place the dough into a large greased bowl, turning the dough so the entire surface is greased.
• Cover and let rise until double, about 1 to 1½ hours.

For filling:

• On a floured work surface, roll out the dough into a rectangle and spread with the butter, then the sugar.
• Sprinkle with cinnamon and then with the raisins and nuts (if desired).
• Starting at one of the long sides, roll dough into a log; cut into about 24 rolls.
• Place the rolls cut side up on 2 greased jelly roll pans, cover, and let rise again until double, about 45 minutes.
• Preheat the oven to 350° and bake about 25 minutes or until done.
• These cinnamon rolls are great plain, but you can make a glaze by mixing together ½ cup powdered sugar and 2 to 3 teaspoons milk and spreading the glaze over the tops of the cinnamon rolls.

• Preheat the oven to 400°.
• Grease a 12-cup muffin pan and set aside.
• For fans: Whisk together the flour, salt, baking powder, cream of tartar, and sugar.
• Cut in the shortening until the mixture resembles coarse crumbles.
• Add the milk and stir.
• Turn out onto a lightly floured surface and knead gently for a half minute.
• Roll the dough about ¼ inch thick into a rectangle about 8 × 24 inches.
• For filling: Spread the melted butter evenly on the dough.
• Mix together the sugar and cinnamon and then sprinkle the mixture evenly over the buttered dough.
• Cut the dough into 4 long strips, each about 2 inches wide and 24 inches long.
• Stack the 4 strips on top of one another and then cut the stack into 12 equal pieces, each about 2 inches wide.
• Turn the pieces on their sides in greased muffin cups so each treat fans out.
• Bake for 12 minutes or until golden brown.

• Preheat the oven to 450°.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Cut in the shortening until the mixture resembles coarse crumbles.
• Gradually add the milk, and mix to form a soft dough.
• Turn out the dough onto a floured work surface and roll the dough thin to the shape of a rectangle; sprinkle on the cheese.
• Beginning with one of the long sides, roll the dough into a log, like a jelly roll.
• Cut the log into 1-inch-thick pieces and place the cut side up on a greased baking sheet.
• Bake for 12 minutes or until done.