Rolls

These were a huge hit at our house. This is from my team mate Chickee from Sydney Australia. She got the recipe from a German website.

Rolls
3 cups flour
2 tsp salt
2 1/4 tsp yeast
1 oz butter or margarine
2 cups milk
2 TBSP extra milk
poppy seeds or sesame seeds

Combine flour salt and yeast in a bowl or mixer. Add soft butter and knead well. Add just enough lukewarm milk that a smooth dough results. I used all the milk and ended up adding some extra flour. Knead until the dough is smooth and not sticky.
Divide into 12 equal pieces and form balls. Put on a greased baking sheet. Cover and let rise for 1 1/2 hours.
Slash the rolls once lengthwise with sharp knife. Brush on cold water and sprinkle with poppy seeds or sesame seeds.
Bake at 450 degrees for about 12 - 15 minutes or until golden brown.

Dilly Rolls

I made the below recipe into a french style loaf for the 2012 Tillamook County Fair.  I entered it into the Bob's Red Mill Baking Contest and it won a blue ribbon!  I used all the below ingredients except for the flour.  I had to use two of Bob's flours to make the recipe so I chose his Unbleached White Flour and his specialty Oat Flour and used a combination of both.  Because I won the blue ribbon - I also won a $100 gift certificate to use either online or at a Bob's Red Mill store!  

Dilly Rolls
The first time I had Dilly bread was on my mission in Texas. A lady named Holly had made some in her bread machine. I was hooked. I've had this recipe for quite some time but haven't ever made them. After making them and the kids scarfing them down as quickly as they did - I wonder what took me so long! Donovan likes these rolls to use as sandwichs for a ham sandwich.

2 cups small curd cottage cheese
2 TBSP butter or margarine
2 TBSP yeast
1/2 cup warm water
2 eggs
1/4 cup sugar
2 TBSP dried minced onion
2 TBSP dill weed
1 TBSP salt
1/2 tsp baking soda
5 cups flour

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool slightly. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups flour; beat until smooth. Add enough extra flour to form a soft non-sticky dough. Place in a greased bowl turning once. Cover and let rise until double - about 1 hour. Form into 24 balls and place on greased cookie sheet. Cover and let rise until double - about 45 minutes. Bake at 350 degrees for 20-25 minutes.

**I use my non-stick cookie sheet and don't spray that.

Stew and Homemade Rolls

These rolls won a red ribbon at the 2012 Tillamook County Fair!  The texture for some reason didn't turn out like the normally do.
These rolls. I love these rolls! It seems my mom made them every Sunday that I can remember for Sunday dinner. Maybe not every Sunday - but it sure seemed that's when we ate them. We have them at family reunions on her side of the family. Dinner is just not complete if we don't have mom's rolls. They are very light and fluffy and I dare you to eat just one.

Mom’s Rolls
2 cups hot water
1/2 cup sugar
2 tsp salt
2 TBSP yeast
1 egg
1/2 cup vegetable oil
6-7 cups flour
Dissolve sugar and salt in water. Add yeast. Let rest 10 minutes. Add egg and oil. Add flour. Make a smooth but elastic dough. Let rise until double (about an hour). Shape into rolls. Let rise 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush tops with butter.
Yield: 24 rolls
(This recipe can be halved. If you do that still use 1 egg.)
Stew.
You are probably thinking this is a beef stew. Well - it's a good guess but not correct. Remember the part of the deer I had to butcher the other day? Well today I seared about 2 cups of venison cubes in hot oil and 1/4 cup flour. While the meat was browning I mixed 1 package of brown gravy mix, 1 package of onion soup mix and 1/4 cup flour in a bowl. I sprayed my crockpot with veggie spray and added the meat. I added 2 cups water to the gravy/soup mix and mixed well. I poured that over the meat. I added 1/2 chopped onion, 2 carrots peeled and sliced, 2 celery stalks sliced and 2 cups diced potatoes. (I used one of the pint jars of potatoes that I canned last month.) I let all this goodness cook on low for about 6 hours. I tell you what. Russell thought I made the stew with beef. The deer meat was that good! I am so glad because I was a little apprehensive of eating it myself. My parents used to disguise venision in a handful of different ways and we always knew something was up. The meat just tasted "funny." There were hardly any leftovers - which Russell wants to take to work tomorrow for lunch.