CAROL'S CRESCENT ROLLS

Bake at 375 degrees for 12-15 minutes

1/2 C water
2 T yeast
1/2 C sugar
1 1/2 C scalded milk
1/2 C shortening
2 t salt
2 eggs
7 C flour (at least)

Put milk in glass container and put in microwave for 3 1/2 minutes on high to scald.

In mixing bowl add warm water, yeast and sugar. Let sit for 5 minutes.

When milk is done, remove from microwave and add shortening to milk.

To yeast mixture in mixing bowl, add salt eggs and milk mixture. Start mixing and add flour, one cup at time until dough comes away from bowl. Mix for about 5-7 minutes. Take dough out of bowl, spray bowl with cooking spray and put dough back into bowl to let rise.

When dough has risen to twice the size, separate dough into 3 parts. Roll one part at a time into a circle. Using pizza cutter, cut dough circle into 8 parts (8 pie pieces) and roll into crescent shapes. Put rolled dough on sprayed cooking sheet and let rise for 5-10 minutes. Put in oven and bake for 12-15 minutes each.

CAROL'S CINNAMON ROLLS

2 C scalded milk
1/2 C shortening
1/2 C sugar
2 tsp salt
6 C flour
2 eggs
2 Tbsp yeast

Combine yeast, then sugar to milk after it cools off a bit. Add eggs, salt, shortening and flour. Mix with dough hook for about 8 minutes on medium. Cover dough with towel to rise. Grease counter with shortening. Dump dough onto greased surface. Roll out dough into large rectangle. Spread dough with butter, sugar, cinnamon and evaporated milk (secret ingredient). Roll dough and slice into 1 1/2 inch pieces. Lay out rolls on cookie sheet and bake at 375 degrees for 12-15 minutes.

LION HOUSE DINNER ROLLS

2 C warm watter (110 - 115 degrees)
2 Tbs dry yeast
2 tsp salt
1 egg
2/3 C nonfat dry milk powder (instant or non-instant)
1/4 C sugar
1/3 C butter or shortening
5 - 5 1/2 C all-purpose flour or bread flour

1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil.
9. Cover with plastic wrap and allow to rise in warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment line) baking pans.
13. Let rise in warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 degrees for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.

Makes 2 dozen
Cal. 191 (serving size: 1 roll)

MISSI YEAST ROLLS

Mix:
1/2 C sugar
1 tsp salt
1 egg

In another bowl, mix:
2 C warm water
2 1/4 tsp yeast

Mix well and then mix with egg mixture.

Stir in 2 1/2 C flour until mixed.
Stir in 2 1/2 C more cups of flour and 3 Tbs butter

Set bowl out with cloth over the top of dough to rise. Punch down and then put in a container in fridge. When you want some rolls, take the dough out and roll balls and put in pan as many as you like (leaving the rest in fridge). Cover the pan and let rise for an hour. Bake at 350 degrees until golden.

(I haven't tried these rolls yet, but they seem simple and easy and I like the fact that I refrigerate the dough until I need it. The recipe comes highly recommended)

HONEY BUTTER

1/2 C butter, softened
1/2 t vanilla
1/2 C honey

Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes. (I just beat it till it's light and fluffy). Makes 1 cup.

Serve this with homemade Molly's rolls or Missi yeast rolls

MOLLY'S ROLLS (Ami Bethea)

1 C warm Water
1 C warm milk (heat in microwave for 30 seconds and let sit while the yeast bubbles)
1/3 C sugar
1 package yeast (2 1/4 tsp)
1/3 C oil
1/2 T salt
1 egg
flour - I think I ended up using 5 1/2 to 6 cups

In mixer: combine yeast, sugar and warm water; let grow until bubbly (about 5 minutes). Add milk into yeast mix. Mix in oil and egg. Slowly add 2 C flour, mix and salt. Add 1/2 C flour at a time until it comes away from side of bowl. Let the dough rise in mixing bowl, coverning the top of the bowl with a towel, for about 30 minutes. Now it's time to shape the rolls.

Roll shape: Scrape dough out of bowl onto floured board. Divide dough into 2. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and 3/4 inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make 2 strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 24 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on a greased pan with other short end down on the paper. Repeat iwth remaining pieces of dough. Be sure all rolls face the same direction onbaking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 hour.

Bake at 400 degrees for about 10 minutes or until golden brown on top. Brush hot rolls with melted butter. Makes 2 dozen.

(This recipe was given to me by Ami Bethea who made the rolls for us). Make sure to serve with honey butter)