Bread Recipes from Relief Society Night @ Karen Brown's House

Karen’s Bread

1. 2 C Hop Tap Water
2. ¼ C Salad Oil (I like canola oil best)
3. ¼ C Honey
4. ½ C Powdered Milk
5. 1 Tbsp Salt (Scant)
6. 2 eggs
7. 3 Tbsp Yeast

Mix in order. Let sit 5 minutes. Add enough flower to make a soft and slightly stick dough. Let rise to double. Punch down. Makes 2-3 medium sized loaves. Let rise to double in pans. Bake @ 350 degrees for approximately 25-30 minutes.
This recipe will make wonderful hamburger buns and hot dog buns alike. You can use extra dough if you like for some quick cinnamon rolls.

Refrigerator Rolls

1. ½ c butter or margarine
2. ¼ c sugar
3. 1 c milk scalded
4. 1 pkg or 1 tbsp dry yeast
5. 1 tbsp sugar
6. ¼ c lukewarm water
7. 2 tsp salt
8. 4 c flour
9. 3 eggs

Add butter and ¼ c sugar to hot milk. Combine yeast, 1 Tbsp sugar and water. Let stand 5 minutes. Add salt to flour. In bowl add flour mixture to yeast mixture, beginning with 1 c flour. Continue to add flour gradually beating until smooth after each addition. This is a soft doughm and most or all of the flour can be handled by the electric mixer. Cover bowl and place out of a draft until dough raises almost triple amount. Punch down, cover again and place in refridgerator overnight or until thoroughly chilled. Dough will keep well up to 5 days.l You need to roll and shape while cold. You can handle a much softer dough if it is cold. Place on greased pans. Brush dough with melted butter. Let rise 1 – 1 ½ hours. Bake @ 375 degrees for 10 – 15 minutes or until desired doneness.
This dough can rise for 5 – 6 hours without doing it any harm. Good dough to use for church days when you don’t know how long rolls are going to have to stand before you bake them.

Regular rolls at my house

1. 2 c hot water
2. 1/3 c shortening (butter, margarine will also work)
3. 1/3 c sugar
4. 2 ½ tsp salt
5. ½ to 2/3 c powdered milk
6. 1 egg
7. Yeast – 4 tbsp if in a hurry 2 tbsp if not
8. 5-6 cups of flour

In mixing bowl mix ingredients together as given (except the flour). Let stand for 5 minutes. Begin adding flour 2 cups at a time and beat until smooth. If you are doing by hand, after the 4th cup put the dough on a floured board and by hand need in one cup at a time the flour to make a soft and sticky dough. Let rised to double. Cut dough in half and place on a slightly floured board. Roll out into a circle about ½ inch thickness. Cut in half, then in half, and in half again to make pie sliced shapes. Roll from the back for a croissant lie roll. Let rise to double and bake at 375 or 400 degrees until desired doneness – approximately 15 to 20 minutes, depending on your oven. These also make wonderful cinnamon rolls and orange rolls.

Cinnamon Rolls

1. 2 pg dry yeast
2. 2 tbsp sugar
3. 3 ½ oz. instant vanilla pudding mix
4. ½ c margarine, melted
5. 2 eggs
6. 1 tsp salt
7. 6 c flour

Combine water, yeast and sugar. Stir in yeast. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well and then add the yeast mixture. Gradually add flour, nead until smooth. Place in a greased bowl, cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board 34 x 21 inch size. Take 1 cup soft butter and spread over surface. In bowl mix 2 c brown sugar and 4 tsps cinnamon. Sprinkle over top. Roll up very lightly. Withknife, put a nitch every 2 inches. Cut with thread or knife. Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees for 15 to 20 minutes. Remove when they start to turn golden brown. Don’t over bake. Frost rolls while just warm with cream cheese frosting.

Cream Cheese frosting

8 ox cream cheese ½ c margarine (I like butter)
1 tsp vanilla 3 c confectioners’ sugar
1 tbsp milk
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.