Janet and Meredith’s Cinnamon Rolls

Mix and let stand 15 minutes:

3 tablespoons yeast

½ cup honey or ¾ cup sugar

1¾ cups warm water

½ cup oil

Add:

2 slightly beaten eggs

½ teaspoon salt

5 to 6 cups flour

Mix until thoroughly combined.

Separate dough into two balls. Roll out and top with Cinnamon Filling. Roll up and slice with string into 1-inch circles. Placed on a greased cookie sheet about ¼ inch apart. Let rise 30 to 45 minutes. Bake at 350*F for 12 to 20 minutes or until lightly browned. Frost with Cream Cheese Frosting.

Cinnamon Filling

1 cup brown sugar

1 cup regular white sugar

½ cup melted butter

¼ cup flour

1½ tablespoons cinnamon

Mix sugars and butter together. Add flour and cinnamon. Stir until well blended. Spread evenly over dough.

Potato Rolls

¼ cup warm water 1 tablespoon yeast

½ cup mashed potatoes ¾ cup sugar

¼ cup margarine 1 ½ teaspoon salt

4 ½ cup to 5 ½ cups flour 2 eggs

1 cup scalded milk

Combine warm water and yeast. Let set until softened. Mix together remaining ingredients and add to yeast mixture. Mix well. Knead well. Cover and let rise 1 hour. Punch down and roll out. Shape into rolls and place in a well greased pan. Let rise 1 hour and bake at 350*F for 10 to 12 minutes. Makes 2 dozen.

Oatmeal Dinner Rolls

2 cups water

1 cup quick-cooking oats

3 tablespoons butter

1 package active dry yeast

1/3 cup warm water

1/3 cup packed brown sugar

1 tablespoon sugar

1½ teaspoons salt

4¾ to 5¼ cups flour

In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, 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 1 hour. Punch down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9 inch round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350*F for 20 to 25 minutes or until golden brown. Remove from pan to wire racks.

Diabetic Exchanges: One roll equals 2 starch, ½ fat; also, 180 calories, 212 mg sodium, 0 cholesterol, 34 gm carbohydrate, 4 gm protein, 2 gm fat.

Butterhorns

1 package active dry yeast, about 1 tablespoon

½ cup, plus 1 tablespoon, sugar

1 cup warm water

3 eggs, well beaten

½ cup, plus 2 tablespoons, melted butter

1 teaspoon salt

4½ cups all-purpose flour

Dissolve yeast and 1 tablespoon sugar in warm water in a small bowl. Combine eggs, ½ cup melted butter, salt and ½ cup sugar in a large bowl; beat well. Add yeast mixture to egg mixture. Stir in 3 cups flour and beat with a wooden spoon. Quickly work in remaining 1½ cups flour. Dough will be quite soft. Cover bowl with plastic wrap and refrigerate overnight.

Divide dough into 4 sections. On a lightly floured surface, roll each section into a 12 to 14 inch circle. Brush each section with ½ tablespoon melted butter. Cut each round into 8 wedges. Roll up, starting at the large end, and shape into crescents. Place on greased baking sheets and cover with plastic wrap. Let rise in a warm place until double in size, about 2 hours.

Preheat oven to 375*F. Remove plastic wrap; bake 10 to 12 minutes, until lightly browned. Serve warm. Makes 32 rolls.

Buttermilk Biscuit Rolls

2½ cup flour

½ teaspoon salt

½ teaspoon baking soda

2 tablespoons sugar

½ cup Crisco or butter

2 packages dry yeast, dissolved in ¼ cup warm water

¾ cup buttermilk

Sift flour, salt, baking soda and sugar. Cut in Crisco. Add dissolved yeast and the buttermilk. Mix well. Roll on a floured board to ¼ inch thickness. Cut out and bake at 450*F until brown.

Chunky Whole Wheat Apple Muffins

1½ cups all-purpose flour

½ cu peeled, chopped baking apples

½ cup whole wheat flour

1/3 cup light brown sugar

1 ½ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup skim milk

3 tablespoons canola oil

2 egg whites, lightly beaten

1/3 cup chopped pecans

1/3 cup golden raisins

Preheat oven to 400*F. Line a muffin pan with papers or coat with a nonstick cooking spray.

In a small bowl, combine ½ cup flour and the apple in a small bowl, tossing to coat; set aside.

In a large bowl, combine the remaining 1 cup flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt; make a well in the center of the mixture. In a small bowl, combine the milk, oil and egg whites; stir well. Add the milk mixture, apple mixture, pecans and raisins to the flour mixture, stirring just until the dry ingredients are moistened. Spoon the batter into the prepared pan, filling 2/3 full. Bake for 20 minutes, or until golden brown. Cool in pan.

Corn Meal Muffins

2 ½ cups Corn Meal Mix

1 egg

1¼ cups milk

Preheat oven to 425*F. Butter muffin pans. Put Corn Meal Mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to Corn Meal Mix. Blend. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes or until golden brown. Makes 12 large muffins.

Variations:

Surprise Muffins: fill prepared muffin cups 1/3 full of cornbread batter. Put 1 teaspoon of jam or jelly on top of batter. Spoon addition batter to top of jam or jelly to fill 2/3 full.

Pineapple Corn Muffins: substitute ¾ cup pineapple juice and ½ cup water for milk in recipe. Stir ½ cup drained crushed pineapple into batter.

Cornbread: Batter an 8 inch square pan. Spread batter in pan and bake about 25 minutes, until golden brown.

Refrigerator Muffins

In a small bowl let stand:

1 cup Bran Buds

1 cup Boiling Water

Cream: 1 ½ cups sugar and ½ cup Crisco, butter or margarine

Add: 2 eggs and blend with 2 cups buttermilk or sour milk

Sift together: 2 ½ cup flour, ½ teaspoon salt and 2 ½ teaspoons soda

Add alternately with bran mixture to the creamed mixture. Blend.

Add: 2 cups Raisin Bran, stir. Store in a plastic container in the refrigerator. Will keep up to six weeks. (Do Not Stir—just dip out).

Hint: Sour milk may be made by adding 1 tablespoon vinegar to 1 cup sweet milk, or 1 cup diluted canned milk, if you haven’t any buttermilk.

Any bran flakes or even bran buds may be added at last. You can add 2/3 cup raisins if you want.

Whole Wheat Rolls

2 cups milk

½ cup sugar

1 tablespoon salt

3 tablespoons all-vegetable shortening

3½ cups whole wheat flour

2 packages active dry yeast

2 large eggs

3 ¼ to 3 ½ cups all purpose flour

No stick cooking spray

1. Heat together milk, sugar, salt and shortening in medium saucepan just until warm, stirring occasionally until melted. Combine whole wheat flour and yeast in large bowl. Add milk mixture and eggs. Beat at low speed of electric mixer 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
2. Stir in enough all purpose flour by hand to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning once to coat surface. Cover. Let rise until double about 1 ½ hours. Punch down. Cover and let rest 10 minutes.
3. Coat baking sheet with no-stick cooking spray. Shape into 24 rolls. Place on prepared baking sheets. Cover and let rise until almost double, about 45 minutes.
4. Heat oven to 400*F. Bake 15 to 20 minutes or until browned. Remove from baking sheets. Cool.

Low-Fat Pumpkin Muffins with Crunchy Topping

¾ cup unbleached all-purpose flour
½ cup rolled oats
¼ cup firmly packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon salt
½ cup canned pumpkin
1 large egg, slightly beaten
½ cup skim milk
2 tablespoons reduced-fat margarine, melted

Crunchy Topping
2 tablespoons rolled oats
½ tablespoon firmly packed brown sugar
1 ½ teaspoons grated orange zest
1/8 teaspoon cinnamon

Preheat oven to 400*F. Line 6 regular muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.
In a medium bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
In a small bowl, whisk together the pumpkin, egg, milk and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture; mix just enough until the dry ingredients are moistened. Do not over mix. Spoon the batter into the prepared muffin cups, filling almost full.
Combine the topping ingredients and sprinkle evenly over the top of each with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing. Serve warm.