Free recipe library and breads, biscuits and dinner roll recipes

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Easy Breadsticks

Ingredients:

• 1 Loaf frozen bread dough, thawed, and at room temerature
• Pam vegetable spray
• Garlic powder to taste
• Dried oregano leaf rubbed to a fine powder between fingers

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Directions:

When Dough is soft enough to knead, spray your fingers with pam or oil and knead just until you can shape into cigar size pieces. Place 3 inches apart on pam sprayed cookie sheets. Let rise in a warm place until double in size about 1 1/2 to 2 hours.

Holding pam about 8 inches from sticks lightly spray top of each breadstick and dust with garlic powder and oregano. Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool and serve.

Yields: 8 to 10 Breadsticks.

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Popover Dinner Rolls

Ingredients:

• 1 Tablespoon shortening of nonstick spray
• 2 Beaten eggs
• 1 Cup milk
• 1 Tablespoon cooking oil
• 1 Cup all-purpose flour
• 1/4 Teaspoon salt

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Directions:

Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. (or, lightly coat cups with cooking spray.) Place the custard cups on a 15x10x1-inch baking pan; set aside.

In a medium bowl use a wire whisk or rotary beater to beat eggs, milk, and oil until combined. Add flour and salt; beat until smooth.

Fill the prepared cups half full of batter. Bake in a 400 degree F oven about 40 minutes or until very firm.

Immediately after removing from oven, prick each popover to let steam escape. Turn off the oven. For crispier popovers, return popovers to oven for 5 to 10 minutes or until desired crispness is reached. Remove popovers from cups; Serve immediately.

Serves: 6

Cinnamon Popovers: Prepare as above, except add 1 to 2 teaspoons of ground cinnamon to the flour. Continue as directed. If desired, serve with honey and butter.

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Country Banana Bread

Ingredients:

• 2 Cups all-purpose flour
• 1 Teaspoon baking soda
• 1/4 Teaspoon salt
• 1/2 Cup butter
• 3/4 Cup brown sugar
• 2 Eggs beaten
• 2-1/3 Cups mashed ripe bananas
• 1/2 Chopped nuts

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Directions:

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a seperate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 to 20 minutes, then turn out onto a wire rack.

Yields: 1 Loaf

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Northwoods Apple Raisin Bread

Ingredients:

• 1-1/2 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1/4 Teaspoon baking soda
• 1 Teaspoon salt
• 1-1/4 Teaspoons ground cinnamon
• 1/4 Teaspoon ground nutmeg
• 2/3 Cup packed brown sugar
• 1 Cup rolled oats
• 1-1/2 Cups grated apple
• 1/4 Cup chopped walnuts
• 1/4 Cup raisins
• 2 Eggs
• 1/4 Cup milk
• 1/4 Cup Vegetable oil

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Directions:

Preheat oven to 350 degrees F. Grease and flour an 8-1/2x4-1/2 inch loaf pan.

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar and oats. Add apple, nuts, raisins, eggs, milk and oil. Mix until dry ingredients are moistened.

Bake for 55 to 60 minutes or until done. Cool on wire rack.

Yields: 1 Loaf

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Old Fashion Country Biscuits

Ingredients:

• 2 Cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Teaspoon salt
• 1 Tablespoon white sugar
• 1/3 Cup shortening
• 1 Cup milk

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Directions:

Preheat oven to 425 degrees F.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven or until edges begin to brown.

Serves: 6

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Northwoods Country Dinner Rolls

Ingredients:

• 1 (.25 Ounce) package active dry yeast
• 1 Cup warm milk
• 1/2 Cup white sugar
• 2 Eggs beaten
• 1/2 Cup butter, melted
• 1 Teaspoon salt
• 4 Cups all-purpose flour

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Directions:

In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.

Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.

In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until your ready to bake.

Bake at 375 degree F for 12 to 15 minutes.

Serves: 12

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Wisconsin Saffron Bread

Ingredients:

• 1-1/2 Cups milk
• 1 Cup butter
• 1 Cup white sugar
• 2 Teaspoons saffron
• 1/2 Cup hot water
• 2 (.25 Ounce) packages active dry yeast
• 2 Eggs
• 2 Teaspoons salt
• 1/2 Teaspoon ground nutmeg
• 1 Teaspoon ground cinnamon
• 2 Tablespoons grated lemon zest
• 6 Cups all-purpose flour

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Directions:

Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until luke warm, drain and reserve the liquid.

In a large mixing bowl, combine the milk mixture with the reservered saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of flour; mix well. Add the remaining flour, 1-1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long ropes. Braid the ropes together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 350 degrees F.

Bake at 350 degrees F for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

Yields: 1 Loaf

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Wisconsin Praline Apple Monkey Bread

Ingredients:

• 1/3 Cup butter
• 1/2 Cup packed brown sugar
• 1/2 Cup chopped pecans, divided
• 2 (11.3 Ounce) packages refrigerated dinner rolls
• 1/4 Cup granulated sugar
• 1/2 Teaspoon ground cinnamon
• 1 Medium granny smith apple

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Directions:

Preheat oven to 375 degrees F.

Microwave butter on high 30 seconds or until melted. Stir in brown sugar; pour mixture into bottom of a bundt or fluted pan, spreadin evenly. Sprinkle half of the pecans over brown sugar mixture.

Slice dinner rolls in half crosswise.

In medium bowl, combine sugar and cinnamon; roll dinner rolls in sugar mixture until evenly coated. Arrange half of the dinner rolls over bottom of pan. Sprinkle remaining pecans over rolls.

Peel, core and slice apples. Cut apple slices into quarters. Sprinkle apples over dinner rolls in pan. Arrange remaining dinner rolls over apples. Bake for 35 to 38 minutes or until golden brown.

Remove from oven; carefully invert onto cooling rack to remove bread. Let stand 1 minute before removing pan. Cool slightly.

To serve, pull apart or slice using serrated bread knife.

Serves: 8

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