Rolls

This is my no-fail roll recipe.  I have made it hundreds of times over 10 or so years, and it has always worked.  You can adapt the flour as you like- I used to do it with all white, and recently started adding whole wheat.  I'm up to half and half, and they are still wonderful.  If you add whole wheat, remember to add some gluten to compensate.  I made these last night for dinner, with soup- Tim wasn't home, but we still ate 44 of the 48 rolls.

Heat 2 c. milk with 2 T. vinegar

Add 1/2 c. butter, melted, 1/2 c. sugar, 1 1/2 T. yeast, and 1/2 c. water.

Add 1 egg, 1/2 T. salt, 1/2 t. baking soda, and about 8 c. flour.

Knead in mixer or by hand, until smooth and soft.

Let dough rise 40 minutes, or until double.  Divide into four parts.  Roll each part into a circle.  Cut (like a pizza) into 12 wedges (cut the circle into fourths, then each wedge into thirds).  Roll up each wedge from the fat side to make crescent shapes.  Place on greased baking pan.  Let rise, then bake at 350 for 12 minutes, or until lightly brown on the top.  Makes 48 rolls.

Janice Storey's Orange Rolls

1 c. shortening (I use oil now.)  I do not own shortening.
3/4 c. sugar
2 t. salt
1 c. boiling water
2 cakes (envelopes or teaspoons) yeast
1/2 c. lukewarm water
4 eggs
7 1/2 c. sifted flour  (do not add extra flour)
1 c. cold water

In a large bowl, cream shortening, sugar and salt.  Add boiling water, stir until smooth.  Soften yeast in warm water - then add to shortening mixture which has cooled to lukewarm.  Beat eggs and add to yeast/shortening mixture.  Add flour alternately with cold water and stir until dough is well-combined and smooth.  Lightly grease top of dough and cover with waxed paper.  Put foil over and fasten with a rubber band.  Place in refrigerator overnight.

Next day - knead - roll out as for cinnamon rolls - butter generously - spread with 2 c. sugar mixed with the grated rind of one large orange - spread thickly over dough - roll up - cut (use dental floss) - put in muffin tins - let rise til double - 2 to 3 hours - bake at 400 degrees about 10 minutes.  Frost, if you like, with powdered sugar frosting while warm.

Pumpkin Muffins

Mix together:
2/3 c. oil
2 2/3 c. sugar
4 eggs
16 oz. pumpkin
2/3 c. water

Add:
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. cinnamon
1 t. cloves
2/3 c. nuts
2/3 c. raisins or chocolate chips

Grease bottoms of muffin tins- fill almost to the top.
Bake at 350 for 20-30 minutes.

Belgian Waffles

This recipe is from "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin

1 1/2 c. flour
1/2 t. salt
1 1/2 t. baking powder
2 t. plus 2 T. sugar
1 1/2 c. milk
1/2 t. vanilla
3 eggs (separated)
6 T. melted butter

Combine flour, salt, baking powder, and 2 t. sugar in a large bowl and mix thoroughly.  Combine the milk, vanilla, and 2 of the egg yolks in a separate bowl and lightly beat them together (discard the extra egg yolk).  Now pour the milk mixture into the dry ingredients and stir them together with a fork.  That done, cut in the 6 T. melted butter.  Preheat waffle iron.  In yet a third bowl, whisk the 3 egg whites and the 2 T. sugar until they begin to hold a soft peak.  Take a big tablespoonful of the egg whites and mix it through the batter with a fork.  Once that's done, turn out all of the beaten egg whites onto the batter with a rubber spatula.  Using your spatula, fold the egg whites ito the batter.  You want to mix the whites into the batter, but overmixing will knock air out of the egg whites.  Cook in waffle iron!