Texas Roadhouse Rolls

Ingredients:
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

Directions:
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. Serve with Cinnamon Honey Butter.  

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.

Got this off Facebook--sounds good!

Light Wheat Rolls

4 tsp. active dry yeast
1-3/4 cups warm water (110̊ F.)
½ cup white sugar
1 tsp. salt
1/4 cup butter, melted
1 beaten egg
2-1/2 cups whole wheat flour
2-1/2 all purpose flour

1.    Dissolve yeast in warm water and let stand until creamy, about 10 minutes. 
2.      Mix sugar, salt, melted butter, egg and whole wheat flour into yeast mixture.  Stir in all      purpose flour, ½ cup at a time until dough pulls away from the sides of the bowl.
3.    Turn dough onto well-floured surface and knead until smooth, about 8 minutes. 
         Lightly oil large bowl.  Place dough in the bowl and turn to coat.  Cover with damp cloth and let rise in a warm place in double in volume, about 1 hr.  Punch down dough, cover and let rise until double in volume, about 30 minutes.
4.    Grease 2 dozen muffin cups, punch dough down and divide 2 equal portions.  Roll each portion into 6" x 14" rectangle.  Cut rectangle into 12, 7" x 1" strips.  Roll strips into spirals and place in muffin cups.  Brush tops with melted butter and let rise uncovered until double in size.
5.    Preheat oven to 475̊ and bake for 10-12 minutes until golden brown.  Remove from oven and brush again with melted butter.

Mom

Toast

Bread
Butter (not margarine!)

Depending on the capacity of your toaster, insert available number of bread slices. Apply light pressure to lever, until clicks. When toast pops up, butter while hot (only on one side).

I like toast.

Greg

Cornbread (or as we lovingly call it, corn cake)

1 1/2 cup flour
2/3 cup sugar
1/2 cup corn meal
1 T baking powder
1/2 t salt
1 1/4 cup milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 T melted butter

Preheat oven to 350 degrees. Grease 8" baking pan. Combine dry ingredients, combine remaining (wet) ingredients (mix these well). Combine the dry and wet mixtures together but don't stir too much. Bake at 350 for 35 minutes (double recipe for 9 x 13 pan).

This cornbread is awesome, especially with the taco soup recipe I just posted, but we really do call it corn cake because it's super sweet and dense. In other words, all the badness you're saving on the taco soup is replaced in this stuff. It is insanely delicious though.

Julie

Bran Muffins

In separate bowl, heat 2 cups water to boiling
Add 1 quart (4 cups) buttermilk
Add 5 tsp. baking soda.
Let sit and foam up while you mix the dry ingredients.

Cream 1 cup shortening with
2 cups sugar
Add 4 eggs
1 Tablespoon salt

Add 5 cups flour (alternate flour with the liquid from other bowl untilall  mixed in)
DO NOT overmix.
Fold in 2 cups All-Bran cereal
4 cups Bran/wheat flakes

Store batter in refrigerator until you are ready to use it. This will last for 2 weeks in refrigerator and you can just spoon out what you need, being careful not to disturb the rest of the dough.
Bake muffins at 350 for about 20 minutes.

Grandma Graham

Banana Chocolate Chip Bread

INGREDIENTS:
1/2 Cup unsalted butter, softened
1 Cup sugar
2 large eggs
1 Cup mashed banana (use very ripe bananas)
1/4 tsp salt
1/4 Cup sour cream
1 tsp vanilla extract
2 Cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Cup walnuts, chopped (optional)
Choc Chips

DIRECTIONS:
Preheat oven to 350°F. Line a baking sheet with parchment paper. Generously spray a 9” x 5” loaf pan with nonstick cooking spray and place pan on a parchment paper-lined baking sheet. In a mixer bowl, cream butter and sugar until well blended. Add eggs, banana, sour cream, and vanilla. Fold in flour, baking powder, baking soda, and salt, scraping bowl often. Mix on low speed; then fold in walnuts and chocolate chips. Spoon batter into prepared pan. Bake until bread springs back when gently pressed with fingertips, 50 to 55 minutes (it may have a crack in the center, this is common). If bread seems not quite done, reduce oven temperature to 325°F and bake 10 to 15 more minutes. Cool in pan 20 minutes; then turn out and cool on a wire rack.

We make these as mini muffins any time we have leftover ripe bananas hanging around.  My kids love them!   You just cook them for about 12-14 minutes so you don't have to wait around for bread.   Enjoy! Kim

Garlic Naan

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted

DIRECTIONS:
1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, garlic and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.During the second rising, preheat grill to high heat.
4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

So yummy when you make with the Chicken Tikki Masala!   Enjoy!  Kim