Out Of This World Rolls

2 pkg. dry yeast
¼ c. warm water
3 eggs, well beaten
4 ½ c. flour
1 c. warm water
½ c. shortening
½ c. sugar
2 tsp. salt
Butter

Soften yeast in 1/4 cup warm water. Let stand 10 minutes. Combine dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in a large bowl. Beat until smooth. Add remaining flour to make a soft dough. Cover. Let rise until double in bulk. Punch down and refrigerate overnight. Three hours before baking, roll out as desired. For dinner rolls, divide dough in half. Roll each half into a 1/2" thick rectangle. Spread with butter. Starting with long side, roll up jelly-roll style. Cut in 1" slices. Place in greased muffin tins, cut side down. Cover. Let rise 3 hours. Bake in 400º oven for 12 go 15 minutes.

VARIATIONS:

ORANGE ROLLS

1/3 c butter, melted
½ c. sugar
Rind of one orange, grated

Combine ingredients and spread on dough instead of butter. Handle as above. Frost with powdered sugar icing while hot.

Soft Pretzels

5-1/2 c. warm water
1-1/2 tsp. active dry yeast
2 T. light brown sugar
1-1/8 tsp. salt
1 c. bread flour
3 c. all purpose flour
4 T. baking soda
4 T. butter, melted
1-2 T. Kosher salt

Pour 1-1/2 cups warm water in large bowl of mixed fitted with dough hook. Sprinkle yeast on water and stir to dissolve. Add brown sugar and sla to yeast mixture and stir to dissolve. Add bread flour and all purpose flour and knead dough using dough hook until dough is smooth and elastic and pulls away from sides of bowl. Cover dough with a soft cloth and set in slightly warm, draft-free place to rise 1-1/2 hours. Punch down dough and knead on very lightly floured board 3-5 minutes.

In lg. bowl, combine remaining 4 cups warm water and baking soda; stir to dissolve. Pinch off a handful of dough and roll into a long, thin rope (a little less than 1/2 inch thick) and twist into shape. Dip pretzel in soda bath and place on parchment lined baking sheet. Repeat process, stirring soda water frequently, until all dough is used. Cover with a soft cloth and return to warm, draft free place to rise (about 2-3 hours). Bake in preheated 450 degree oven for 10 minutes. Brush with melted butter and sprinkle with Kosher salt.

Banana Bread

from Boots Fenton

1 sq. margarine
1/4 tsp. salt
1 c. sugar
2 beaten eggs
2 c. sifted flour
1 tsp. soda
3 med. mashed ripe bananas
1/3 c. nuts (optional)

Cream sugar, margarine, and salt together, then add mashed bananas and beaten eggs. Add sifted dry ingredients and mix well. Stir in nuts. Bake at 350 for 1 hour. Makes one loaf.

Bruschetta

from Erica Flitton

Olive Oil
4 Roma tomatoes, diced
1 clove garlic, minced
salt and pepper
6-8 fresh basil leaves, diced
2 T. Balsamic vinegar
½ shallot, diced
Sourdough Baguette

Slice bread. Brush with oil. Toast bread @ 350 degrees for 12 minutes. Mix together tomatoes, garlic, basil, shallot, salt, and pepper. Add 1/4 to 1/3 cup olive oil with balsamic vinegar. Add to tomato mixture. Scoop tomato mixture on toasted bread.