Easy Yeast Rolls
I’ve had lots of compliments on these over the years, and many people now have this recipe and it’s the only one they use!
1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13×9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
Choose fresh, crisp rhubarb. Chop rhubarb into 1/4-1/2″ pieces. Melt butter in a medium-size skillet over low heat. Add brown sugar and diced rhubarb. Continue to fry for 2 more minutes. Remove from heat and set aside. If you are not using a cast iron skillet remove the rhubarb from the pan to a small baking pan.
Batter: In a small mixing bowl cream together butter and sugar. Add egg and vanilla, mix until incorporated. Combine flour, salt, and baking powder. Add flour mixture and milk to batter and mix until combined. Pour batter over the rhubarb. Bake at 375 degrees for 40 minutes. Remove from oven, and run a knife along the edges to loosen cake. Turn upside down onto a plate. Serve hot or cold with milk or cream if desired.
4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1/3 cup softened butter or vegetable shortening (I used margarine today)
Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.
We got our first egg from the chicks we bought this spring!! Isn’t it cute? I thought I would show you the difference in sizes. The one on left is the pullet egg, the middle one is our regular size and the one on the right is our extra large. We have a few white hens that were gave to us last year. They are the ones who lay the extra large white ones. Anyway, I guess it doesn’t take a lot to get us excited.
Here’s a picture of Chuck and Hubby working on the car Sunday. They replaced several things. I guess we’ll just have to wait and see if that fixed it or not. The girls and I have been busy this morning doing laundry and some house cleaning. Our Pastor brought us a 5 gal. bucket of peaches Sunday night. We are going to work those up after lunch.
Not much else going on that I can think of. I hope you all have a great 4th of July and God bless.
1/4 cup each chopped green pepper and onions, 1/4 cup mayonaise, 1 tbsp lemon juice, 1/4 tsp salt, 2 5oz. cans tuna drained, 1 egg beaten, 1 cup dry bread crumbs. Mix all ingredients together. Roll balls, flatten into cakes. Fry cakes in melted butter until done.
1 cup oatmeal
1 cup buttermilk (or sour milk)
1/3 cup applesauce
1/2 cup brown sugar
1 egg, beaten
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup chopped walnuts
1/4 cup raisins
Mix all ingredients together. Stir in nuts and raisins last after everything else is mixed. Put into muffin tin and bake at 400º for 20 – 25 minutes
Very exciting news here today. We got our first egg! I guess maybe we need to get out more, if just getting an egg gets us this excited. But we think it is beautiful.
Well, we finally got the pink apples worked up today. This is what they looked like when we cut them up.
They are so pretty. Remember last year, we purchased the steam juicer and the Roma sauce maker. They have been so helpful already this year. We just quartered the apples, no peeling necessary. Put them in the steam juicer and let them cook.
This is what the juice looks like. Such a beautiful color. We got 5 pts of juice. The juice is concentrated. For every pint you get a quart of juice.
Then after the apples cooked in the steam juicer we ran them through the sauce maker. We got 6 pts of applesauce. Thanks so much, Donna, for sharing these with us. We are working on peaches now. They are canning as I type. We saved the peelings from the peaches. We are going to put them in the steam juicer and make juice from them. I like the fact that there is hardly any waste.
Remember how I said last weekend was unusually cool here. Well, I can hardly remember that now. It has been HOT all week. I know not as hot as many of you but still hot. Temperatures have been in the 90’s outside and about that hot inside our house. I am so thankful to a blogger friend who gave me the idea of using a propane unit to do our canning on. We put it on the front porch and it makes such a difference keeping the house a little cooler. Most of the heat is out there not in the kitchen.
Well, we better get busy doing some cleanup. Enjoy your day and God bless.
For the first time this year, the kids got to play some of the games outside before it got dark. This was a lot of fun and much cooler than in the basement. I, for one, was extremely hot downstairs but then I should have known not to wear a long sleeve shirt. We girls got our hair cut yesterday. I decided to make a batch of cinnamon buns to take to the lady who cuts our hair. We all sat down and enjoy them while they were still warm before we started our haircuts. It was a nice visit.
Today it has been pretty chilly here in Floyd. We have kept a fire going all day. While the girls worked on school, I have been busy making pumpkin puree to put in the freezer. I used part of the puree to make a pumpkin pie for supper. It is in the oven now. The recipe I used is:
2 cups pumpkin puree, 3/4 cup sugar, 1/2 cup evaporated milk, 1 egg beaten, 1/3 cup plain flour, 1 tsp vanilla, 1 tsp pumpkin pie spice. Stir all ingredients together and bake at 350 degrees until done. Pie is done when toothpick stuck in middle comes out clean. Start checking for doneness at about 45 min. Years ago, we were at a farmers market and this older lady was selling pumpkins, cushaw and other fall squash. I ask her about a pie recipe for them and she just told me all the ingredient and their measurements, right from memory. I was of course very impressed. I hurriedly wrote them down (before I forgot them) and have used this recipe ever since. It is a favorite fall dessert around here.
Here is a picture of the apple muffins I made this morning. They were very good. I definitely will be making them again. Thanks for sharing the recipe, Cheryl. Here is the recipe:
2 cups flour (I used whole wheat), 1/2 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 3/4 cup apple juice, 1/3 cup oil, 1 egg and 1 cup diced apples. Combine all ingredients and put into muffin pan. Bake at 400 degrees for 20 min. Next time I make it I will add nuts but I didn’t this time. Anyway they were really good.
Today has been rain, rain, and then some more rain. Extremely dreary. Hubby is having trouble with the van but has been unable to work on it because of the rain. We did manage to sneak in a picnic lunch over at the park. They have a shed there and we were fortunate enough to get to use the shed, otherwise we would have had to come home. We had hamburgers on the grill, pasta salad and yogurt. We got some more good pictures to share.