Cake Mix Rolls

While at Bass Pro Shop's fudge area last year, I glanced through a cookbook they were selling and saw the following recipe. I wrote it down to try it as it looked so easy. Well, I had forgotten about it all this time and found it the other day while going through my recipe box, so I knew Thanksgiving would be the day to finally try them. They are so soft and tasty. Best of all, it is a super easy recipe that looks like you worked hard all day on them but really didn't.

Cake Mix Rolls

1 (1/4-oz) pkg. active dry yeast (if using bulk yeast use 2 1/4 tsp.)
1 1/2 c. luke warm water
9 oz. dry yellow cake mix (most mixes are 18 oz. so only use half)
3 1/4 c. all purpose flour
1/2 tsp. salt
melted butter or margarine


In a large bowl, dissolve yeast in the warm water.

Add flour, dry cake mix and salt. Beat to mix well but do not knead.

Transfer dough to a greased bowl, turning once to coat both sides. Cover with a towel and allow to rise for about an hour.

Punch dough down and transfer to a lightly floured surface.

Cut dough in half and roll each portion into a 12-inch circle. Cut each circle into 12 wedges.

Starting at the widest end of each wedge, roll dough in the shape of a crescent.

Place on a greased or silpat lined baking sheet, brush with melted butter and cover with towel. Allow to rise until double in size (about 25 minutes.)

Bake in a preheated 350* oven for 12-15 minutes or until lightly golden.

Click HERE for printable recipe

Last Minute Baking

Remembering at last minute this morning that I was in charge of bringing rolls to our Lady's Luncheon today, I quickly pulled out one of my favorite recipes from Paula Deen. I increased my ingredient amounts slightly to get almost a full muffin pan worth. Normally the recipe only makes half a pan. These are so yummy! In less than 20 minutes I had my rolls mixed, baked and ready to go, not to mention clean up was a snap! How quick is that!?!

Easy Rolls
1-1/2 c. self rising flour
3/4 c. milk
1-1/2 tsp. sugar
3 Tblsp. mayonnaise



Preheat oven to 350*. In a small mixing bowl stir together milk and flour until smooth. Add in sugar and mayonnaise. Mix well. Spoon batter into a greased muffin pan and bake for 12-15 minutes.

Click HERE for printable recipe

Recipe adapted from "The Lady & Sons Savannah Country Cookbook" by Paula Deen

Potato Bread

Since today is my bread making day, I wanted to share a recipe with you that I haven't posted yet...Potato Bread.

Homemade Potato Bread
1 medium sized potato, peeled & diced
1 quart (4 c.) water
2 Tblsp. butter
3 tsp. salt
2 pkgs. active dry yeast*
1 tsp. sugar
1 c. luke warm water
11 to 12 c. sifted all-purpose flour, divided

*yeast: one 1/4 oz. package = 2-1/4 tsp. of bulk yeast; therefore to make this recipe, you will need 4-1/2 tsp. bulk yeast if not using packets.




Cook peeled & diced potato in the quart of water until tender. Drain potato reserving the water. Mash potato until lump free. Add mashed potato to the reserved water. Stir in butter and salt. Let mixture cool to luke warm.


Dissolve yeast & sugar in the 1 c. of luke warm water. Allow to stand for 5 to 10 minutes.



Add 6 cups of the flour gradually to the potato mixture, beating after each addition until smooth. Mix in dissolved yeast and beat thoroughly.


Cover and allow dough to rise in a warm place.



Turn dough out onto a floured work surface. Work in enough of the remaining flour to make a soft dough. Knead in flour until dough becomes smooth and satiny.



Transfer dough to a greased bowl and turn once to coat all sides. Cover and let rise until doubled in bulk.



Punch dough down and divide into 3 portions. Shape each portion into a loaf and place into greased bread pans. Cover and allow to rise until doubled in size.


Bake at 375* for 40 minutes. Remove from pans to cool.

Click HERE for printable recipe

Vanilla Glazed Pumpkin Bread

The other day one of my sweet readers, Missie, asked me the following question..."I follow your bog and was wondering if you have a pumpkin bread recipe, I have fresh pumpkin meat that has already been cooked down .. ready to have spices added and be made in to a pie or bread only no bread recipe." I had sent her a recipe that I use, but thought it would be nice to share it with each of you as well. After all we are gearing for the pumpkin season. This is one of those tried and true recipes from Gooseberry Patch. It can be found on page 16 of the book "Made From Scratch" so no, it's not an old family recipe but it is a family favorite. So thank you Missie for asking about this and helping to prompt a new post for me. I hope you liked it if you tried it.

Vanilla Glazed Pumpkin Bread

Bread:

3 c. sugar

4 beaten eggs

16-oz. can pumpkin (or use your own fresh pumpkin)

3 -1/2 c. flour

2 tsp. salt

1/2 tsp. ground cinnamon

1 tsp. baking powder

2 tsp. baking soda

1 tsp. ground nutmeg

1 c. oil

2/3 c. water

3 tsp. vanilla extract

1 c. chopped nuts (optional)

In a large mixing bowl, beat sugar and eggs until fluffy. Add pumpkin and mix well. In a separate bowl combine flour, salt, cinnamon, baking powder, baking soda and nutmeg.


Sift dry ingredients into sugar and egg mixture, alternating with the water and oil.


Add vanilla and beat for about 3 minutes. Stir in nuts if using.


Pour batter into 3 greased and lightly floured bread loaf pans. Bake at 350* for an hour or until knife inserted in center comes out clean.


Brush with hot glaze while loaves are still warm.

Glaze:

1/2 c. sugar

1/4 c. water

1 tsp. vanilla extract

Mix ingredients in a small saucepan and boil for 3 minutes while stirring.

Click HERE for printable recipe