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| "YEAST ROLLS" By: Carolyn Welcher 2 1/2 Cups of Lukewarm Water 2 Packages of Rapid Rise Yeast 2/3 Cups of Sugar 1/2 Cup Shortening Pinch of Salt 1 Tsp. Baking Powder 5 to 6 cups Self-Rising Flour Sifted (always use W-R Flour if you can find it) Take 1/2 cup of the lukewarm water and dissolve the yeast. Set aside. Cream together sugar, salt, with the baking powder and shortening. Take sifted flour and alternate with yeast mixture and water. Knead on floured board for about 10 minutes. Put in greased bowl and cover, let rise until doubled. Pour out and knead again for a few minutes. Shape into small balls about walnut size and place 3 each into muffin tins. You can shape these into one larger ball if your want, but they do better if you do the three. Let rise one more time in pan. Bake in a preheated oven 350 until golden brown for about 15 or 20 minutes. Brush tops with butter if desired when done. |
| COUNTRY HOME BREAD RECIPES |
| "HOLIDAY PUMPKIN BREAD" By: Carolyn Welcher 3 Cups White Sugar 4 Eggs 2/3 Cups Water 2 Tsp Baking Soda 1 Tsp Baking Powder 3 1/2 Cups All-Purpose Flour 2 Tsp Salt 1 Tsp Ground Nutmeg 1 Tsp Ground Cinnamon 1/2 Tsp Ground Cloves 1 (15 Oz) Can of Pumpkin Puree 1 Cup Chopped Walnuts or Pecans 1 Cup Raisins 1 Cup Vegetable Oil Directions: Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans. Mix oil, sugar and eggs together in a large bowl. Mix in pumpkin puree and water. Sift together flour, salt, baking soda, baking powder and spices. Add to the pumpkin mixture and mix just until combined. Stir in nuts and raisins. Divide batter into prepared pans. Bake for 1 hour. Cool on wire racks. |