60 MINUTE ROLLS

This has been the standard roll recipe used in our family for over a decade now. I got this recipe from a friend in Fremont, Ca. in about 1993. Her name is Sandy Bennion.

3 1/2 cups warm water 1 cup oil
6 tbsp. Yeast 3/4 cup white sugar or 1/2 cup honey

Combine above ingredients and let rest for 15 minutes.
Then Add: 1 1/2 tbsp. Salt 3 eggs
10 1/2 cups White Flour or Whole Wheat Flour

Knead until the dough is smooth and elastic. Shape into Rolls (see variations below). Instead of putting butter on the inside of crescent rolls I like to spray them with “I Just Can’t Believe It’s Not Butter” Spray before cooking. Let rise 30-60 minutes or until double in size. Bake rolls for 8-10 minutes in a pre-heated oven at 400 degrees. I will sometimes spray them again after taking them out of the oven just to give them a little shine.

Kim’s Note: What’s nice about this recipe is you can make all crescent rolls or divide it up into 4 quarters and use two of the quarters to make the crescent rolls (makes 32) and the other two quarters to make two pans of cinnamon rolls or one pan cinnamon and one pan orange. It’s just that easy to make all three if you want it that way. Or you can make 4 pans of cinnamon rolls to give away to neighbors or for a family get together. Enjoy.

For Crescent Rolls: divide dough into 4 equal parts. Roll dough into 16” circle about 1/4” thick. Spread dough with soft butter. Cut into 16 wedges. Roll up, beginning at the rounded edge and ending at the point. Tuck point underneath, place rolls slightly apart on greased baking sheet. Makes 64 rolls.

For Cinnamon Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with melted butter. Mix together 1/4 cup sugar and 2 tsp. Cinnamon. Sprinkle over butter. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Icing mix: Mix 1 1/2 cups powdered sugar, 1 tbsp. Soft butter, 1 tbsp. Milk and 1/2 tsp. Vanilla until smooth.

For Orange Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with 1/2 of the orange filling below. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Orange filling: 1 1/2 cups powdered sugar, 3 tbsp. Soft butter, 1 tbsp. Grated orange peel, 2 tbsp. Frozen Orange juice concentrate and mix until smooth. Variation: Substitute 2 tbsp. Softened cream cheese for the butter and add 1/2 cup chopped pecans to orange filling recipe.

MY MOM'S NEVER FAIL ROLLS

½ butter or margarine
2 C warm water
2 package dry yeast
5 C. Flour (sifted)
½ C Sugar
2 t. salt
2 beaten eggs

Dissolve the sugar in the water, then sprinkle in the yeast. Wait until it’s activated. Add the softened butter, eggs and salt, mix gently. Slowly add the sifted flour until dough forms. Cover and let rise in refrigerator. Knead on floured board and cut into any kind of roll shape. (My mom used to use a glass to cut out circles, fold it in half and put in muffin tins. Then put a dab of butter in between each fold.) Let rise until doubled and bake at 350 for 15 minutes or until brown.

QUICK BREADSTICKS

1 T. yeast
1 ½ C. warm water
2 T. sugar
½ tsp. salt
3 C. flour
½ C. butter, melted
Garlic powder
Parmesan cheese (grated in the little package is best)

Mix first 5 ingredients with a spoon for 3 minutes. Let rest for 10 minutes. Pour about half of the melted butter onto a jelly roll pan and distribute to all corners. Spread dough out on the pan, working it evenly into all corners. Spread remaining butter on dough. Top with garlic powder and cheese. Cut into 1-inch strips with a pizza cutter. Let rise for 10-20 minutes. Bake at 375 degrees until golden brown.

POPPY SEED TEA BREAD

3 c. flour
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
1 1/2 t. vanilla
1 1/2 t. almond flavor
1 1/2 t. butter flavor
3 eggs
1 1/2 c. milk
1 c. and 2 T. vegetable oil
2 T. poppy seeds

Preheat oven to 325. Mix all ingredients well for 2 minutes. Pour into 2 greased and floured loaf pans. Bake for 60 minutes. (Sometimes it takes longer - bake until until brown on top - don't overbake!) Cool in the pans for 10 minutes - then take out of pans.

Glaze:
1/4 c. fresh orange juice
3/4 c. sugar
1/2 t. vanilla
1/2 t. almond flavor
1/2 t. vegetable oil

Heat in saucepan until sugar melts. Prick top of bread - cover with glaze (I cover the entire loaf in glaze).

This is a great one to make for a party - it's not too sweet, but soooo good.