Shannon's Breadsticks

Shannon's Breadsticks

My neighbor would bring these out which we were watching kids ride bikes infant of our houses, they were usually gone in seconds. 

1 1/2 cups warm water

 2 Tblspn sugar

1 Tblspn yeast

Let sit for 5 minutes, then add:

3 1/2 cups flour

1 tsp salt

Mix until smooth, rise 10 minutes.

Roll on floured surface

Brush on:

1/2 stick butter

sprinkle garlic

Fold dough in half, cut & twist

Rest 15-20 minutes

Bake 400* for 15-20 minutes

Brush with remaining butter when you remove them from the oven. 

Creamy Caramel Pecan Rolls

Shannon's Good Morning Caramel Rolls

Save time by using thawed frozen bread dough {Rhodes} then let rise overnight in the fridge

Topping:

1 1/4 cups sifted powdered sugar

1/2 cup whipping cream

1 cup coarsely chopped pecans

2 14-16oz loaves frozen bread dough, thawed

3 Tbsp butter or margarine, melted

1/2 cup packed brown sugar

1 Tbsp ground cinnamon

3/4 cup rains {optional}

For topping, in a small bowl stir together powdered sugar & whipping cream. Divide evenly between two 9inch round baking pans. Sprinkle pecans evenly over sugar mixture.

On a lightly floured surface roll each loaf of dough into 12x8 inch rectangle. Brush with melted butter. In small mixing bowl stir together brown sugar & cinnamon; sprinkle over dough. Top with raisins, if desired. 

Roll up rectangles, jelly roll style, starting from long side. Pinch to seal. But each log into 10-12 pieces. 

Place rolls onto of sugar mixture in pans. Cover with fowl & let rise in a warm place till nearly doubled, about 30 minutes. OR Cover with wax paper than plastic wrap-Refridgerate 2-14 hours. Before baking, let chilled rolls stand covered 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick.

Bake rolls, uncovered, 375* till golden, allowing 20-25minutes for unchilled rolls, 25-30 minutes for chilled rolls. 

If necessary cover rolls with foil last 10 minutes to prevent over browning.

Cool in pans 5 minutes. Invert on serving platter. Serve warm. Or drop them by your neighbors house in the early morning for a sweet surprise!

Makes 20-24 rolls.

Nay's Thanksgiving Rolls

 Nay's Thanksgiving Rolls

4 c. Flour, divided

5 Tbl Sugar

1 tsp. Salt 

2 pkgs yeast or 4 1/2 tsp

1 c milk

1/2 c water

1/4 c butter

Mix 1 1/2 cups flour, sugar & yeast in mixing bowl. 

Combine milk water & butter in pan & heat until very warm. 

Gradually add milk mixture to the dry ingredients & stir 2 minutes.

Add rest of flour to make soft dough (about 2 1/2 cups) 

Knead 5 minutes. Cover let rise 15 minutes.
Punch down. Shape, place on greased pan and let rise 15 minutes. 

Bake approximately 12 minutes 400*

Does great when you double it.

Can also swap 2 or 4 cups wheat flour for white. 

Irish Brown Bread

1 1/2 cups all purpose flour
1 1/4 cups whole-wheat flour
3/4 cups quick oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk *To make 1 cup of buttermilk add 1 Tbsp vinegar to a 1 cup measuring cup, fill the rest of the way up with milk. Let sit 5 minutes.2 Tbsp honey

1. Heat oven to 425*. Coat a large baking sheet with cooking spray. In a large bowl mix flours, oats, wheat germ, baking soda & salt.
2. Whisk together buttermilk & honey. Add to flour mixture, stir to combine until soft dough forms.
3.Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3in apart onto prepared baking sheet, bake 10 minutes.
4. Reduce temperature to 400*. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.