Bread and Dinner Rolls

Kaylene's Cast Iron Overnight Bread
3 cups flour
1 3/4 teaspoon salt (I like coarse salt best)
1/2 teaspoon yeast
1 1/2 cups water

In large mixing bowl, mix together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great!

Heat oven to 450. When oven gets hot enough, place cast iron pot inside to get it heated, 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap while pan is heating. Remove pot from oven and drop in dough. Cover and return to oven for 30 minutes. After 30 minutes remove lid and bake another 15 minutes. Remove bread from oven and pan and place on a rack to cool.



French Peasant Bread
1 tablespoon yeast
2 cups very warm water
1 tablespoon sugar
1 teaspoon salt
4-5 cups flour
1/4 cup melted butter

Combine yeast, warm water and sugar; let sit five minutes and allow yeast to start working. Stir in salt and flour with a wood spoon; do not knead. When it is well combined cover with plastic wrap and let rise one hour, until double in size. Use a fork to push the sticky dough to the center of the  bowl; divide in half then flour your hands and form into two quick round loaves. Place on prepared cookie sheet. Rise another 30 minutes and preheat oven to 425. Brush each loaf with melted butter; bake at 425 for 10 minutes; don't open the oven but reduce heat to 375.  Then continue to cook another 15 minutes. Brush with remaining melted butter then slice and serve.


Two Bowl Peasant Bread
The easiest bread you will ever make! Be ready to wow whoever you're feeding . 

2 cups warm water
1 tablespoon sugar
2 teaspoons yeast
2 teaspoons kosher salt
4 cups flour
2 tablespoons butter, room temperature

In large mixing bowl, combine water, yeast and sugar. Let sit five minutes. When yeast is ready, slowly add flour and salt, ending with flour - be gentle and know the dough will be very sticky.  When it's combined, scrape all dough to the center and simply cover with plastic wrap and allow to rise for one hour. Preheat the oven to 425. Grease two large oven proof bowls with the butter you have sitting at room temperature - one tablespoon each.

Ok now here comes the tricky part. . . the dough will be very wet and sticky. Quickly divide the dough in half (estimating works great) and scoop half into one bowl and half into the other. Do it in one fell swoop, if you can. Cover each bowl and rise again, 30 minutes.

Bake at 425 for ten minutes then, without opening the oven reduce the heat to 375 and bake another 25 minutes. Remove from oven and turn them immediately onto cooling racks. If the loaves look entirely too soft, return them to the oven right on the racks for ten more minutes. Let all loaves cool 10 minutes before cutting and serving.



Easy Herbed Naan Flatbread
This bread needs some time to rise like other breads, but cooks on a hot griddle or grill pan very quickly! It's good to eat plain, to dip or to use as a sandwich wrap (hot or cold!)

2 3/4 cup hottest tap water
1 1/2 tablespoon yeast
1 tablespoon sugar
1 tablespoon salt
1/4 cup olive oil
6 1/2 cups flour

Mix the water, yeast and sugar in a large bowl. Stir and set aside about five minutes, until yeast is bubbly ans working. Stir in the salt and oil. Then add flour and mix/knead until a soft dough forms. Cover with plastic wrap and allow to rise (1-2 hours). When dough is risen, it's ready to cook. Pull off apple sized chunks and roll with a glass or rolling pin to flatten to 1/4" thickness. Brush with the olive oil/herb mixture and cook on a hot surface until golden brown on both sides. Serve.

You can refrigerate unused dough, covered in a refrigerator, for the next 3-4 days to use whenever you want it.

Herb Mixture
1/3 cup olive oil
1 tablespoon dry herb (you choose what goes best with whatever you're eating)


Heather's Buttermilk Biscuits
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, cut into tablespoons
3/4 cup buttermilk

In food processor combine flour, baking powder and  soda and salt. Pulse in butter. Place into a bowl and stir in buttermilk; handle as little as possible. Press down to a 2" thickness. Cut with biscuit cutter and place onto a prepared cookie sheet. Bake at 425 for 7 minutes, until golden.




Mini Sour Cream Biscuits
Quick and easy and a better bit of biscuit, you'll never have!

1 cup biscuit mix (Bisquick)
1/2  cup sour cream
1/4  cup melted butter

Combine all ingredients. Drop by rounded tablespoon into a greased mini muffin tin. Bake at 425 for about 10 minutes. Tops should be golden brown.

Red Lobster's Cheese Garlic Biscuits
2 cups biscuit mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup butter, melted
1/2 teaspoon garlic salt

Mix biscuit mix with milk and cheese until a soft ball forms. Drop by rounded tablespoons onto a prepared baking sheet. Bake at 450 for 8-10 minutes. Meanwhile mix butter with garlic salt. Brush the hot biscuits with the butter mixture right as they come out of the over. Cool slightly before serving.

Parmesan Diamond Biscuits
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, cold and cut into chunks
1/2 cup grated parmesan cheese
3/4 cup buttermilk
extra buttermilk and parmesan cheese for topping

Handle the dough as little as possible after adding buttermilk!  Preheat oven to 425 grease a baking sheet. Sift together the dry ingredients.  Cut in the butter with a food processor or pastry blender.  Mix in the parmesan cheese. Pour buttermilk and barely blend. Turn onto a lightly floured surface and knead gently 4-5 times and pat into a 7” square.  Slice the dough into diagonal strips, then repeat in other direction.  Use a pastry brush to lightly coat dough with 2 tablespoons buttermilk.  Sprinkle and press additional cheese to tops.  Transfer biscuits to baking sheet and bake for 15 minutes till golden.

Bread Sticks from Loaves
1-2 frozen loaves, thawed
1/2 cup melted butter
seasoning salts and spices

After dough has thawed 4-6 hours (lunch time is a good time to pull out the loaves if you want bread sticks for dinner!) melt the butter.

Roll the loaves with a rolling pin to about 1/2" thick. Cut with a pizza cutter (being careful not to damage your counter) and cut into 1" sticks.  Pour the melted butter into the bottom of a high rimmed cookie sheet. Place the cut bread sticks in the butter, flip to coat and keep going until all sticks are accounted for. Sprinkle with seasoning salts, cheese and pepper. Bake at 400 for 8-10 minutes, until golden brown and crispy.



Quick Bread Sticks
1 tablespoon yeast
1 1/2 cups  warm water
1 tablespoon milk
3 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon salt
4 cups flour

Mix yeast with water and stir to dissolve. Add milk, butter and sugar. Let sit five minutes. Add in dry ingredients, ending with flour. Knead about five minutes, till dough is smooth. Cut into 14 pieces and roll into sticks. Brush with more melted butter and place on high rimmed cookie sheet. Spinkle with garlic and seasoning salts, pepper, parmesan cheese, etc. Cover and allow to rise 15-30 minutes. Bake at 400 for 10 minutes.


Buttery Bubble Bundt Bread
15-20 frozen roll dough balls, THAWED
6 tablespoons butter

Spray a bundt pan. Dip thawed balls in butter, place in pan. Drizzle with remaining butter and let rise in a warm place for 45-60 minutes. Bake at 350 for 30 minutes. Cool  for five minutes before inverting bread onto platter. Serve by letting everyone pull their own bread off!

MAKE IT GARLIC PULL APARTS BY ADDING 1 TEASPOON GARLIC POWDER, 1/2 TEASPOON SALT AND A BIT OF PARSLEY FLAKES (IF YOU HAVE IT) TO THE MELTED BUTTER!



Marie Calendar's Golden Cornbread
1 1/4  cup butter
3/4 cup cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 teaspoon salt
1 1/4 cup milk
1/2 cup butter, melted
1 large egg

Preheat oven to 400. Combine dry ingredients. Add milk, butter and egg and mix until barely combined. Pour into a greased 8x8pan. Bake for 30 minutes until top is golden brown.

Buttery Cornbread
2/3 cup butter
1 cup sugar
3 large eggs
1 2/3 cup milk
4 1/2 teaspoon baking powder
1 teaspoon salt
1 cup cornmeal
2 1/3 cup flour

Cream butter and sugar. Add in eggs, then milk, then dry ingredients ending with flour. Pour into prepared 9x13 pan and bake at 400 for 25-30 minutes, until golden.



French Bread Loaves
3 cups warm water
2 tablespoons sugar
2 tablespoons yeast
1 tablespoon salt
2 tablespoons oil
7-8 cups flour
1 egg whisked well

Place warm water, yeast and sugar in large mixing bowl; stir and set aside while yeast starts to work and soften. After five minutes or so, stir in the salt and oil then start adding flour until the dough is stiff enough to handle. Knead five minutes. Place into a greased bowl, cover and let rise to double (about and hour). Punch down and divide into two equal loaves. Shape into long, french bread loaves. Place on greased cookie sheet, side by side. Cut diagonal slits in the loaves. Brush with whisked egg. Cover with plastic wrap and rise for another 30 minutes. Bake at 400 for 25-30 minutes, till golden.



Tessa's Easy Focaccia Bread
2 1/2 cups warmest tap water
1 teaspoon  yeast
1/2  teaspoon sugar
2 teaspoons salt
3-4 cups flour

Mix water with yeast and sugar. Stir and set aside for 5 minutes to activate the yeast. Add salt and flour and mix/knead until a soft dough forms. Cover and allow to rise in a warm place for 30-60 minutes. Flatten risen dough into a flat loaf on a baking stone or cookie sheet. Allow to rise another 15-30 minutes. Brush loaf with olive oil and sprinkle lightly with coarse salt. Bake at 475 for 15 minutes.

No Rise Pizza Dough
Thick crust at its best!

1 cup scalded milk, cooled slightly
2 tablespoons sugar
2 tablespoons oil
1 tablespoon yeast
1 teaspoon salt
2-3 cups flour

Scald milk in microwave - two minutes should do it and you should see the film on top when you pull a knife through it. Set aside for ten to fifteen minutes so it will cool slightly and not to kill the yeast. Mix sugar, oil, yeast and salt into the cooled milk. Add the flour slowly until the dough is sticky, but pulling away from the edges of the bowl. Knead 2-3 minutes in bowl then softly on a lightly floured surface. Divide in two then press onto two prepared pizza pans (rounds will be thicker crust than rectangle cookie sheets, but both work. Bake in an oven preheated to 400 for 8 minutes so dough will start to cook before toppings to avoid soggy dough. Top with sauce, cheese, toppings then more cheese. Bake another 8-10 minutes. Cool before cutting.


Oatmeal Bread
2 tablespoons yeast
1 teaspoon sugar
1/2 cup very warm tap water
4 cups boiling water
1/2 cup honey
2 tablespoons salt
2 tablespoons oil
2 cups oatmeal
9-10 cups flour

Combine yeast, 1 teaspoon sugar and 1/2 cup warm water. Set aside and let yeast start to soften and work.
Add honey, salt, oil and oatmeal to boiling water. Stir in oatmeal. Make sure the mixture is slightly cooled before adding in the yeast mixture so as not to kill the yeast. Mixture should feel warm to the touch, but definitely not hot! Start adding in the  flour a few cups at a time until the dough is stiff enough to handle. Remember less is best. Knead five minutes. Cover and let rise till double in size, about one hour. Divide into three or four loaves; shape and place in pans and rise again, 30 minutes. Bake at 325 for 45-50 minutes.



Sweet Wheat Bread
2 teaspoons yeast
1 1/2 cup warm water
1 teaspoon sugar
1 1/2 cup white flour
1 1/2 cup wheat flour
1/4 cup brown sugar
1 teaspoon salt
1 tablespoon butter, melted

Dissolve yeast in water along with 1 teaspoon sugar. Set aside. Meanwhile, combine flour, brown sugar, salt; blend in the butter and yeast mixture. Then add the flour and knead five minutes. Add more flour, a little at a time if it's still too sticky to handle.  Place in prepared bowl, spray top of bread, cover and allow to rise to double, about one hour; punch down, divide into two loaves, shape and place in prepared pans. Cover and rise again, 30 minutes. Bake at 450 for 15-20 minutes.

Papa's Potato Bread
That's a lot of  flour but papa used to make this so everyone could take a loaf home. Guess it wouldn't be a bad idea to half this recipe but it is so good that it will be eaten . . . just make sure your mixer can handle that much flour at one time!

1 tablespoon sugar
1/2 cup warm water
2 tablespoons yeast
1 tablespoon salt + 1 teaspoon
4 cups warm potato water (left over from cooking potatoes)
1 cup instant potato flakes
1 cube melted butter
3/4 cup sugar
10-15 cups flour

Combine 1 tablespoon sugar, 1/2 cup warm water and 2 tablespoons yeast. Set aside and wait for yeast to soften. Meanwhile, in large mixing bowl combine salt, potato water, potato flakes, melted butter and sugar. Incorporate yeast mixture then start adding flour until you the dough is stiff enough to handle, but not too much so. Knead five minutes. Place rounded ball in a greased bowl. Grease the top of the dough. Cover and let rise till double, about an hour. Divide into loaves (4), then shape and place in buttered pans. Rise again, 30 minutes. Bake at 375 for 20 minutes. Turn off the oven and let the loaves sit another 10 before removing from oven. Butter the golden brown tops.


Grandma Mona's Overnight Dinner Rolls
2  tablespoons yeast
1/4 cup warmest tap water
1  teaspoon sugar
1/2 cup melted butter
1/2 cup sugar
3 large eggs, well beaten
2 teaspoons salt
7-8 cups flour

1. Combine yeast, water and sugar. Set aside for about five minutes to allow yeast to soften. Stir in butter, sugar, eggs, and salt.  Add 2 ½ cups flour.  Beat till smooth. Keep adding flour until a soft dough forms. Rise till double (about 1 hour).  Punch down.  Place in fridge overnight. Next day, allow to rise in warm place for 3 hours.  Roll out and form rolls.  Cover and rise 2-3 hours.  Bake at 400 for 12-15 minutes.



Relief Society Dinner Rolls
1 tablespoon yeast
1/4 cup warmest tap water
1 teaspoon sugar
1 cup scalded milk
2  tablespoons sugar
2 tablespoons oil
2 large eggs, beaten
2+ cups flour

Soften yeast and teaspoon sugar in water for five minutes. Add milk, sugar, oil and eggs. When well blended add 2 cups of flour and blend. Continue adding flour until dough is sticky but manageable.  Cover in greased bowl and allow to rise for 1 hour.  Knead on lightly floured surface.  Roll out ½” thick and cut with biscuit cutter.  Fold in half and place on greased pan.  Brush with melted butter and rise again (about 30 minutes).  Bake at 375 for 20 minutes, till golden.



Carrabba's Bread Dipping Sauce
1 teaspoon basil
1 teaspoon parsley
1 clove minced garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon pepper
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon olive oil
1/8 teaspoon lemon juice

Combine all ingredients except oil and lemon juice. Put in a food processor; chop briefly until all ingredients are about the same consistency. Turn into a bowl then add oil and lemon juice; stir.

To serve: combine about 1 1/2 teaspoons of spice into 4 tablespoons of olive oil on a small dish.

Herbed Garlic Dipping Oil
1 cup olive oil
2 tablespoons oregano
4 cloves minced garlic
1 teaspoon salt
1/3 cup balsamic vinegar
torn bread chunks

Place first four ingredients in a blender; cover and process until desired consistency. Transfer to a small bowl. Stir in vinegar. Serve with torn bread chunks.



Herbed Butters
Combine 1 tablespoon minced fresh herbs with ½ cup softened butter.  Can add salt to taste as well.


Roasted Garlic (for bread or spread)
6  heads garlic
1/4 cup olive oil
2 tablespoons salt

Preheat oven to 400. Remove any loose skin from the garlic head and slice off 1/4" off the top, exposing the tips of the cloves. Set the garlic heads cut-side up on a sheet of foil and sprinkle with olive oil and salt. Wrap the foil over the top and roast until tender, about 45 minutes. Let cool before peeling.



Auntie Anne's Pretzels
1 1/4 cup  warm water
1 heaping tablespoon yeast
3 3/4  cup flour
3/4 cup powdered sugar
1 1/2  teaspoon salt
2 teaspoons oil
1/4 cup melted butter (for topping)

Dissolve yeast in warm water and let sit for 5 minutes.  Combine flour, powdered sugar and salt.  Add water with yeast and oil.  Stir till dough forms a large ball.  Knead 5 minutes as dough pulls off sides of bowl.  Allow to rise in warm place for 45 minutes, till double in size.

Preheat oven to 425.  Make soda bath (mix 2  cups warm water and ¼ cup baking soda)  in 9x13 pan.  Remove dough from bowl and divide into 8 pieces.  Roll into long sticks and form pretzels.  Dip formed pretzels into bath then set on paper towel for a moment.  Place on greased cookie sheet.  If you want salt, sprinkle immediately.  Bake 4 minutes then spin pan half-way round in oven before baking another 4-5 minutes, till pretzels are golden brown. Immediately brush with melted butter and cool slightly.

If you want the cinnamon-sugar topping, brush with generous amount of butter and sprinkle heavily with cinnamon-sugar. Re-bake for another 3-5 minutes.