Overnight Rolls and Award

Ingredients:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
1 cold cup of water
2 pkgs. yeast ( or I used 4 1/2 teaspoons)
1/2 cup warm water
4 eggs (beaten)
7 1/2 cups flour

butter for the tops

Directions:
In a 6 quart pan bring 1 cup of water to a boil then add the 1 cup of butter, sugar and salt to the pan. Take it off the heat and add 1 cold cup of water. Dissolve yeast in 1/2 cup of warm water. When the first mixture is luke warm you add the yeast mixture and eggs. Stir for a second. Then add the flour. Stir together. Cover pan and refrigerate over night.

Divide it into 3rds. Roll it out into a circle and cut with a pizza cutter into triangle for croissants or make whatever shape you want. Butter the rolls before you roll them up. Butter the baking sheets and butter the top of the rolls and let them rise for 4 hours.
Place them on baking sheets. 12 rolls per sheet. ( I got 15 next to each other this time)

Butter the tops of rolls when they come out too.

Now pop them in the oven for 400 * degrees for 10 minutes.

The Results:
So a while ago I posted these for Easter dinner. This time I made them for Thanksgiving. I changed a couple things this time. Last time I didn't butter the crescents before I rolls them up. I did this time and they turned out even better. They cooked to perfection and they were the best dang rolls I've had. Everyone raved about them and I was glad they turned out so good. They soaked up the gravy nicely. So here is a revisited recipe for these rolls. I love them and hope you try them.

So I received this award from Teresa over at A Blog About Food. She makes some delicious looking food. If you haven't heard about her blog please take a moment and go and check her blog out.

So I'm passing this on too.

Amanda's Cookin' and to
Prudence Pennywise

These are both really good food blogs.

Downeast Maine Pumpkin Bread

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

The Results:

I've made this recipe a couple times. I love pumpkin bread and this recipe is so easy and tastes so good. The only thing different I did was use two 9X5 loaf pans. I got the recipe from allrecipes. ENJOY!

Breadsticks

Ingredients:

1 ½ cup warm water

1 Tablespoon yeast

2 Tablespoons sugar

3 ½ cup flour

½ tsp salt

Butter for pan

Directions:

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!

The Results:

These were super good and super easy. I got the recipe from http://sisterscafe.blogspot.com/search/label/bread. I sprinkled garlic salt and parmesan on my breadsticks and only cooked mine for 17 minutes. I would suggest only cooking them till they are golden brown. These were tasty little breadsticks with my spaghetti.

Rolls

Ingredients:

1 cup water

1 cup butter

3/4 cup sugar

2 tsp. salt

1 cold cup of water

2 pkgs. yeast ( or I used 4 1/2 teaspoons)

1/2 cup warm water

4 eggs (beaten)

7 1/2 cups flour

butter for the tops

Directions:

In a 6 quart pan bring 1 cup of water to a boil then add the 1 cup of butter, sugar and salt to the pan. Take it off the heat and add 1 cold cup of water. Dissolve yeast in 1/2 cup of warm water. When the first mixture is luke warm you add the yeast mixture and eggs. Stir for a second. Then add the flour. Stir together. Cover pan and refrigerate over night.

Divide it into 3rds. Roll it out into a circle and cut with a pizza cutter into triangle for croissants or make whatever shape you want. Butter the cookie sheets. Then let them rise for 4 hours and top with melted butter.

Place them on baking sheets. 12 rolls per sheet.

Now pop them in the oven for 400 * degrees for 10 minutes.

The Results:

YUMMY! These were so good. They are going to be perfect with Easter dinner.

* I got the recipe from my little sister.

Amish White Bread

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour ( I used all purpose flour and it worked fine)

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

* I got the recipe from http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx

The Results:

This is the best bread ever. If you want bread that isn't so sweet just add 1/3 cup of sugar instead of 2/3 cup. Whatever the sugar is this bread is so good.