Pizza Rolls

Favorite bread/roll dough or Rhodes Rolls
1 Jar Pizza sauce
2-3 cups Mozzarella cheese
Parmesan Cheese
Egg white
Favorite Pizza toppings: meat, veggies, olives, etc.
Mix sauce, cheese and favorite pizza toppings together.
Stretch dough into pizza like circles. If you’re using homemade dough, Pick up balls about the size of a Rhodes Roll. Put a scoop of toppings mixture into center of stretched dough. Fold dough over to make a p’zone or turnover type pocket. Brush with egg white and sprinkle
on Parmesan cheese. Bake at 350 for 15-20 minutes or until the pockets are turning brown. Make sure that if your dough is thick in spots that those places are done through. Serve warm! You can also dip in more pizza sauce.

Helen Corbitt’s Sour Cream Muffins

1/4 pound butter
1 1/2 cups sugar
1/2 teaspoon salt

Mix until light, then add:
4 eggs, well beaten
1 1/2 cups sour cream
1 teaspoon baking soda
2 3/4 cups flour
1/8 teaspoon grated nutmeg

Mix thoroughly, but not too much. Pour into buttered muffin tins and sprinkle with sugar. Bake at 450 degrees for 15 minutes.
This was the popular muffin served at morning coffees at the Houston Country Club.

Pumpkin Chocolate Chip Muffins

1 1/2 cup all purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

1/2 cup canned pumpkin

1/4 cup butter or margarine, melted

1 egg

1/2 cup chocolate chips

Mix ingredients until moist, should be lumpy. Fillmuffin cups 2/3 full. Sprinkle 1/4 tsp sugar over batter in eachcup. Bake 18-20 min at 400 degrees. Remove from pan immediately.

Pretzels

1 Tablespoon active dry yeast

1 1/2 cup lukewarm water

2 eggs, beaten

1/2 cup vegetable oil

5 cup flour (approximately)

1/3 cup sugar

1 teaspoon salt

1/4 cup nonfat dry milk (mix with 1 cup flour before adding)

Toppings:

1 egg, beaten

about 2 Tablespoons coarse salt

Preheat oven to 425.

Lightly grease 2 large baking sheets.

In a large bowl, dissolve yeast in lukewarm water.

Blend in 2 eggs and oil.

Add dry ingredients (add flour slowly til texture is right).

Knead about 5 minutes until dough is smooth.

Roll (by hand) pieces of dough into ropes about 1/2 inch indiameter and 18 to 24 inches long.

Form into pretzel shape by making U, twisting ends over eachother twice then folding back down.

Place on prepared baking sheets.

Brush top of pretzels with beaten egg and then sprinkle withcoarse salt.

Bake immediately 10 to 12 minutes until light brown.

Makes 12 to 16 large pretzels.

Orange Rolls

1 Pkg yeast
2 Cups warm water
2 eggs
1/2 cup sour cream
7 1/2 cups flour
6 Tbsp melted butter
1 tsp salt
1/2 cup sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in rest. Let rise until double. Knead dough 15 times then roll into 2 12-inch circles and pur filling on. Cut into 12 wedges each and roll up like crescent roll. Put rolls into 9x13 pan and let rise until double. Bake at 350 degrees for 20 minutes.

Filling: 2 Tbsp melted butter (brush on). Mix and sprinkle on 1/2 cup sugar and 2 Tbsp grated orange rind.

Glaze: 1/2 cup butter, 3/4 cup sugar, 1/2 cup cream, 2 Tbsp orange juice

Simply the BEST Bread

5 cups flour (up to 1 c. of cooked cereal may be substituted for an equal amount of flour)
¼ cup sugar (can substitute with honey or molasses)
½ Tablespoon salt
1- ½ rounded Tablespoons instant yeast
¼ cup oil
2 cups hot tap water (substitute ½ c. applesauce for ½ c. water for a more moist bread especially when making whole wheat)

Mix dry ingredients. Add liquids. Mix for 1 minute and check consistency. If dough is too dry add more water. Dough should be very sticky, like cookie dough. Mix for 5 minutes. (10 minutes for whole wheat) Do not add flour to the dough after it's done mixing.

Spray counter and pans with cooking spray. Spray hands to keep dough from sticking to them while working with the dough. Shape loaves, place in pan and cover with a clean dish towel. Let raise 25 minutes. Bake at 350° for 25 minutes.
Yield 2 loves

Herb Garlic Baguettes

1 package active dry yeast

1 teaspoon sugar

1/2 Cup warm water

3¼-3½ Cup all-purpose flour

1 teaspoon dried basil

½ teaspoon dried leaf oregano

½ t dried leaf thyme

1 teaspoon fresh minced garlic

1 teaspoon salt

¾ Cup cold water

1 egg

1 teaspoon water

Dissolve yeast and sugar in warm water.

Place 3¼ C. flour, basil, oregano, thyme, garlic, and salt in bowl. Mix with dough hook on speed 2 for 30 seconds. Scrape bowl.

While mixing on speed 2 slowly add yeast mixture and cold water, mix about 30 seconds. If dough is sticky add remaining flour. Knead on speed 2 about 3 minutes or until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place 1½ to 2 hours or until doubled in size.

Punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12 inch long loaf. Place each loaf on greased baking sheet. With sharp knife (or kitchen sheers) make 4 shallow diagonal slices in top of dough. Beat egg and 1 tsp. water together. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place about 1 to 1½ hours or until doubled in bulk.

Brush top of each baguette again with egg mixture. Bake at 450 for 15 to 18 minutes. Remove from pans and cool on wire rack.