4 cups milk, warmed
1/2 cup warm water
1/2 cup shortening or oil
3/4 cup honey
2 T salt
2 T dry yeast
9 cups whole wheat flour

Combine milk, water, oil, honey, salt and eggs. Add flour and yeast and more flour and knead. Let rise until double; form rolls. Let rise until double. Make at 350 degrees for 20 minutes.

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The post Whole Wheat Rolls appeared first on The Cowley Cookbook.

1/4 cup warm water
2 T yeast
1 cup hot water
1 1/2 cup canned milk
1/3 cup sugar
1 T salt
2 eggs
6-8 cups flour (white or wheat or both)

Soften yeast in 1/4 cup water; add with rest of ingredients and knead 10 minutes. Roll out 1/2″ thick; cut into circles. Dip in melted butter, fold and raise 3 hours. Bake at 425 degrees for 8-10 minutes.

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1 cup milk
1/4 cup sugar
1 tsp salt
1/2 stick margarine
2 T yeast
1/2 cup warm water
2 eggs, beaten
5 cups flour

Scald milk; add sugar, salt and margarine. Cool. Add beaten eggs and yeast to milk mixture. Add 2 cups flour; beat until smooth. Stir in about 3 more cups flour. Make soft dough and knead lightly. Place in greased bowl and let rise 30-35 minutes. Divide dough in 3 parts. Roll each piece in a circle, cut into pie-shaped pieces. Roll each piece from large end to small. Place on greased baking sheet, let rise for about 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush top with butter while hot.

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The post Rolls appeared first on The Cowley Cookbook.

2 cups milk
3/4 cup cornmeal
1 cube margarine
2 tsp salt

Combine and cook over low heat until thick, as for cornmeal mush.  Remove from heat, add 1/2 cup sugar.  Let cool.  Add 1-2 yeast cakes and 2 eggs.  Add enough flour to make the dough easy to handle.  Let rise until double in bulk.

Roll out on floured board.  Spread with a mixture of brown sugar, cinnamon and margarine.  Bake 15-20 minutes at 375 degrees.  Frost.

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The post Southern Cinnamon Rolls appeared first on The Cowley Cookbook.

1 T yeast in 1/2 cup warm water
4 cups flour
1/2 tsp salt
3 T sugar
1 cup scalded milk
1 beaten egg

Soften yeast, cool milk in one big pan.  Add egg, milk, yeast, salt, sugar and flour.  Mix together well.  Let rise 1 hour.  Roll dough out on floured board and spread with softened butter.  Cut with glass and fold each circle in half.  Put on greased cookie sheet, each touching.  Let rise for 1 hour.  Bake 15-20 minutes at 400 degrees.


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The post Butter Rolls appeared first on The Cowley Cookbook.

1 T yeast
1/4 cup warm water
4 cups flour
1/2 tsp salt
1 cup butter
3 egg yolks
1/2 cup sour cream

Dissolve yeast in water.  Mix dry ingredients.  Cut in butter.  Add slightly beaten egg yolks and sour cream.  Mix in softened yeast and stir until dough holds together.  Divide into 3 balls and refrigerate while preparing filling.

Filling:  Beat 4 egg whites until soft peaks form.  Add 1 cup sugar, beating until stiff.  Fold in 1 cup finley chopped nuts and 1 tsp vanilla.

Roll each pastry ball into as thin a circle as possible.  (Use powdered sugar on surface to keep dough from sticking–you may need quite a bit of it.)  Spread 1/3 of filling on each rolled pastry.  Cut into 8 wedges each ball.  Roll up from wide end, as for crescent rolls.  Place on greased cookie sheet.  Bake 15-18 minutes at 400 degrees.  Sprinkle with more powdered sugar when cool.  Makes 2 dozen rolls.

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“Alta has used this recipe since 1952, when she got it from a friend.”

Mix and let stand 20 minutes:

1 pkg yeast
2 heaping T flour
1/2 cup warm water

Scald and cook until well done:

1 pint milk
3/4 cup cornmeal

Add:

3 tsp salt
1/2 cup shortening
1/2 cup sugar

Let cook and add 2 well-beaten eggs and yeast mixture, then add enough flour to mix until you can handle the dough.  Placed in greased bowl and let rise 2 hours.  Mix down and make into rolls.  Grate rind of 1 orange and add juice of orange to 1 T water and 3/4 cup brown sugar.  Pour sauce over rolls and bake at 350 degrees until done.


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The post Cornmeal Rolls appeared first on The Cowley Cookbook.

2 T yeast
1 T sugar
1 cup lukewarm water
1 cup milk
6 T shortening
1/2 cup sugar
1 tsp salt
7 cups sifted flour
3 beaten eggs

Dissolve yeast and 1 T sugar in water.  Scald milk, add shortening, sugar and salt; cool to lukewarm.  Add 2 cups flour to make a batter.  Add yeast and eggs, beat well.  Add remaining flour or enough to make soft dough.  Need lightly and place in greased bowl.  Cover, set in warm place, let rise until doubled about 1 hour.

When light, roll out about 3/8″ thick.  Spread generously with soft butter.  Sprinkle with brown sugar and cinnamon.  Roll dough up, cut and place on greased baking sheets.  Let rise.  Bake at 425 degrees for 10 minutes.  Spread with icing while warm.

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The post Cinnamon Rolls appeared first on The Cowley Cookbook.

1 cup milk
1/4 cup sugar
1 tsp salt
1/4 cup margarine
2 T yeast
1/2 cup warm water
2 beaten eggs

Scald milk, add sugar, salt and margarine.  Cool.  Add beaten eggs and yeast to milk mixture.  Add 2 cups flour, beat until smooth.  Stir in about 3 more cups flour.  Make soft dough and knead lightly.  Place in greased bowl and let rise 30-35 minutes.

Divide dough into 3 parts.  Roll each piece into a circle.  Cut into pie-shaped pieces (triangles).  Roll each piece from large end to small end.

Place on baking sheet.  Let rise for 15-20 minutes.  Bake 10-12 minutes at 400 degrees.  Brush top with butter while warm.  Makes 2 dozen rolls.


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