Breads 2

ONE HOUR ROLLS
Mary Baker

2 envelopes Active Dry yeast
1/4 c. warm water
1 1/2 c. buttermilk, hated to lukewarm
1/4 c. sugar
1/2 c. oil
1 t. salt
4 1/2 c. flour
1/2 t. soda
1/4 c. margarine
Dissolve yeast in warm water in large bowl. Combine warm buttermilk, sugar, oil, and salt. Add to dissolved yeast. Mix flour and soda. Stir flour into yeast mixture, mix well. Let stand 10 minutes. Roll out very thick and cut into desired shapes. Melt margarine in bottom of baking pan. Place rolls in the pan turning each roll over to butter top. Let stand 30 minutes and bake at 350-400 degrees for 10-12 minutes.
(For hamburger buns, make larger rolls and do not turn in melted margarine.)


GRANDMA MILLER’S BREAD
This is Greg’s grandma’s recipe. She is an awesome cook.

6 1/2 c. warm water
1/2 c. sugar
2 1/2 T. salt
1/2 c. oil
1/4 c. yeast (maybe a little less)
Mix well, make sure sugar dissolves.
Add 6 c. flour and mix.
Add 6 c. more flour and stir (more if needed but no more than 15 c.)
Knead until well mixed, put into greased bowl and let rise 1 1/2 to 2 hours. When double, fold each corner to center and flip over. Let rise again. Grease or spray pans. Cut enough to make loaves or rolls (fist sized). Let rise in pans until doubled. Bake 30 minutes at 350 degrees or until golden.


ZUCCHINI BREAD
2 c. grated zucchini
3 eggs
1 c. oil
2 c. sugar
2 t. vanilla
3 c. flour
1 t. salt
1t. baking soda
1/4 t. baking powder
3 t. cinnamon
1/2 c. toasted pecans

Preheat oven to 325 degrees. Grease 2 loaf pans.
Mix dry ingredients. Mix wet ingredients. Mix together and add zuc. and pecans.
Bake about 1 hour.


NUT CRUNCH MUFFINS
Makes 1 dozen.
2 1/2 c. flour
1/2 c. coarsely chopped nuts (about 2 ounces)
1/3 c. firmly packed light brown sugar
1/3 c. sugar
2 t. baking powder
1 t. baking soda
1/8 t. salt
1 c. buttermilk
2/3 c. oil
1 t. vanilla extract
1 large egg

TOPPING:
1/3 c. firmly packed light brown sugar
2 T. flour
1/2 t. ground cinnamon
2 T. chilled butter, cut into small pieces
1/2 c. coarsely chopped nuts
Preheat oven to 400 degrees. Grease 12 standard size muffin-pans. Mix together flour, nuts, brown sugar, granulated sugar, baking powder, baking soda, and salt. Mix together buttermilk, oil, vanilla, and egg. Make a well in the center of flour mixture. Add buttermilk mixture all at once into well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.) Spoon batter into prepared pan, filling cups to two-thirds full. To prepare topping, in a medium bowl, mix together brown sugar, flour, and cinnamon. Using a pastry blender, cut butter into flour mixture until coarse crumbs form. Stir in nuts. Sprinkle topping evenly over batter. Bake muffins for 10 minutes. Lower oven temp. to 350 degrees. Bake muffins until tops are golden, 12 minutes more. Transfer pan to a wire rack to cool for 5 minutes. Take muffins out of pan and cool completely.


OATMEAL PECAN PANCAKES
This came from my mom.
Makes about 8 pancakes.

1 1/4 to 1 1/2 c. milk, divided
1/2 c. old-fashioned oats
2/3 c. flour
1/3 c. whole wheat flour
2 1/2 T. packed light brown sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
2 T. melted butter
1/2 c. toasted pecans
Bring 1/2 c. milk to a simmer in a small saucepan. Stir in oats. Remove from heat; set aside 10 min. Combine flours, brown sugar, baking powder, baking soda, and salt in large bowl; mix well. Combine egg and melted butter in a small bowl; mix well. Stir in oatmeal mixture and 3/4 c. milk. Add egg mixture into dry ingredients, stir just to combine. Do not beat. If mixture is too thick to spoon, add remaining 1/4 c. milk, 1 T. at a time. Add pecans, stir just to combine. Lightly butter large griddle; heat over medium heat. Drop batter by 1/4 cupfuls; don’t crowd skillet. Flatten batter slightly to form pancakes. Cook until tops are bubbly and bottoms are golden brown, (about 2 min.). Turn and cook until golden brown. Repeat with remaining batter. Serve immediately.