Sunday, October 19, 2008

Two of the best bread recipes EVER!

Company Cornbread


1 cup margarine

1 cup sugar

4 eggs

1 16-oz can of cream corn

1/2 cup grated Monterey Jack cheese

1/2 cup grated Cheddar cheese

1/4 tsp. salt

1 cup flour

1 cup cornmeal

4 tsps. baking powder


Mix all ingredients together well. Pour evenly into a greased 9 x 13 baking pan. Bake 1 hour at 350 degrees or until inserted toothpick comes out clean.


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Overnight Refrigerator Rolls

2 envelopes of dry yeast

2 1/2 cups warm water

3/4 cup melted shortening

3/4 cup sugar

2 eggs, well beaten

8 to 8 1/2 cups flour

2 1/2 tsps. salt


Recipe makes approximately two 9 x 13" pans. Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour, and salt. Stir and beat until smooth, about 1 minute. Stir in remaining flour. Cover tightly and store in refrigerator overnight or until needed. When ready to use, punch down dough and pinch off amount needed for rolls - about size of a large Tablespoon. Shape into rolls and place in a greased baking pan or cupcake pan. Cover and let rise in a warm place for 1 hour. Bake at 400 degrees for 15-20 minutes, until golden brown. Dough will keep in refrigerator at least two weeks. (If using wheat flour, use 5 cups white flour and 3 cups wheat flour.)



5 comments:

Mrs Parks said...

Oh, I've been looking for a good roll recipe!
I keep meaning to tell you, I was in the Mt Tabor neighborhood a few weeks ago and thought of you and you walks up the "volcano." : )

Lynda said...

These both sound fantastic - thank you!

Anonymous said...

Thanks for encouragement to bake!! The weather has gone from 80's last week to 60's now...BRRR!! But no complaints...I LIKE cold air!! We have 2 seasons here: summer and winter!!
Elizabeth

Lynda said...

There's a bloggy award for you at my place - congrats!

Karen said...

I found your blog through Mel's and I'm bookmarking it. I love what you wrote on her DN blog today.