November marks the part of the season where we give thanks, give gifts, and help those in need.  Giving a homemade food gift is one of the most popular ideas because it’s so friendly to your wallet and it comes from the heart.

Today, I’m bringing you a healthy alternative to traditional pumpkin bread (found at Dashing Dish) and  sharing my food gift giving how-to idea.

Most of the ingredients for the recipe are items you probably already have in your pantry which will minimize the cost some.   To wrap up the loaves up and make them into a gift, you’ll need the following:

• Great Value Twist Tie Bags (100 ct) $2.76
• Matching Napkins & Paper Plates $2.00 for each.  There were at least 10 in the packages.

Because you are getting so many bags and so many of the plates & napkins for $6.76 total, you’re going to easily be able make quite a few loaves for a low price.  Gifts like these are great for teachers, neighbors, coworkers, and really just about anyone.

PUMPKIN BREAD RECIPE

Ingredients

• 1 (15oz) can pure pumpkin
• 1/2 cup apple sauce
• 1/2 cup plain greek yogurt (about one individual portion of yogurt)
• 4 large egg whites – Eggland’s Best
• 2 cups old fashioned oats
• 2 cups Splenda
• 1 teaspoon baking soda
• 2 tsp. baking powder
• 1 tsp. McCormick’s Pure Vanilla Extract
• 1/4 teaspoons salt
• 1 1/2 teaspoons McCormick’s Ground Cinnamon
• 1/4 tsp. McCormick’s Pumpkin Pie Spice (or 1/8 tsp McCormick’s Ground Nutmeg)

Directions:

Step 1
Preheat oven to 350′. Spray mini loaf pans with non-stick cooking spray. You can also buy those mini loaf aluminum pans that are disposable as well.

Step 2
Using a food processor (or blender), mix all of the ingredients together. Blend until oats are ground and mixture is smooth. (I put the oats in first to make sure they were blended down well.)

Step 3
Place mixture into loaf pans, and place into oven. Bake mini loaves for 40-50 minutes (depending on your oven and altitude:), or until toothpick comes out clean, which is how I always check!

Cool loaves before removing from pans or if you are using disposable, just cool down before wrapping up to gift.If using disposable, you can omit the paper plates and find napkins to match the disposables that you used.

What are some of your holiday food gift giving ideas? I’d love to hear them and even perhaps make them this holiday season!

Disclosure: Compensation has been provided by Walmart for my time and efforts to create the recipe, video and post. All opinions are my own, always have been, always will be. Check out more holiday baking and gift giving ideas from my fellow Walmart Moms and from the Walmart website.

I 100% recommend Eggland’s Best Eggs which is why I’m also proud to be an ambassador for EB & the Pink Dozen. So good for the heart y’all!

Imagine being a lower income family, feeding 8 kids during Summertime, and not being on any kind of welfare. This is my husband’s family. He has 5 brothers and 2 sisters, all within a 1 1/2 years of each other in age. They didn’t have much but they always had food and to this day, one of my husband’s most fondest memories is coming in the house from playing outside all day and seeing his Mom rolling out flour tortillas, stacked to what seem like a mile high, at least to a kid anyways.

I married into the family at 16 years of age. I can remember watching my mother-in-law quickly rolling out those tortillas all while hands from every direction where snagging them up and slathering butter all over them. The kitchen was hot and they were disappearing faster than she could whip them out but she never once complained. In fact, she never complained about anything in the whole time I knew her. She loved seeing her family eat. As a wife and mother, it was a job she took pride in.

After fifteen years of making tortillas, I have finally nailed down the perfect recipe for us.  My mother-in-law taught me early in my marriage but because she had been doing it for years and years, she never needed to measure anything.  Handfuls of this, partial handfuls of that was how she showed me.  Today I’m sharing her recipe, tweaked with what I feel would be her measurements, although, I measure with my hands just like she did.

You see, my mother-in-law passed away five years ago, so every single recipe I have from her is valuable to me. She made the best tortillas I have ever had.  I’ll never be able to make them like she did and that’s okay because I wouldn’t ever want to.  I love remembering how good hers were with butter and how half the pile would be gone before she ever finished.  Her tortillas were her signature food.  My grandmother passed away the same year….every single recipe I have of hers is valuable as well so let this be a lesson to you; share those moments with them, learn from them, and hold on to it to pass down for generations.

3 Tools you need to get started:

1) Rolling Pin- You need something to roll out your tortillas.  My mother-in-law would cut off the end of broom stick and use that.

2) Cast Iron Griddle- They make the round ones for one tortilla at a time but who has time for that? Get the bigger rectangle one so that you can do two or even three at once.

3) Tortillas Warmer- I have an older model that was very similar to the one my mother–in-law used.  It holds well over 50 tortillas.

And the Video

Almost Anna’s Flour Tortillas Recipe

Ingredients

• 4 1/2 Cups Flour
• 1 tsp salt
• 1 Tbl Baking Powder
• 1/4 cup of Manteca (lard)
• Hot water (up to 2 cups)

Directions

Sift your flour, salt, and baking powder together.  Add lard and mix in thoroughly.  Add hot water (as hot as you can stand it) and knead until soft dough forms.  It might be sticky.  Pinch off dough to form small, flatter balls.  Let dough rest 15 minutes. While your dough is resting, get your griddle nice and hot.  Roll out tortillas and cook on hot griddle.  Place in tortilla warmer and don’t forget to let the kiddos get one and add butter while it’s warm.  To die for!  If you need step-by-step photo tutorial, I have an old one on my blog that might help. Photos are awful but that was before I knew how to use a camera.  Enjoy!

This is dedicated to my mother-in-law, who I miss a great deal and was the best tortilla maker ever.

While I prefer apple butter with homemade tortillas, eating apple butter bread is the next best thing. This is a pretty simple recipe and would be great with some morning coffee or milk don’t you think?  This bread is MUCH better the next day, after it’s had time to settle and completely cool off. If you don’t let it cool off enough, it will fall apart.  Also, make sure you check it at around 50 minutes to make sure it’s not already done.  So many ovens are off their supposed temperature and I’d hate for you to burn it.  It say one hour, but check at 50 minutes!  Enjoy y’all!

Oh! And if you’re really wanting the best apple butter, you should make it homemade too.  No pictures to show it off but darn tasty.

INGREDIENTS

• 2 cups self-rising flour
• 1 cup sugar
• 1 ½ tsp. Cinnamon
• 2 eggs
• 1 cup butter or margarine, melted
• ¾ cup apple butter
• 2 Tbsp. Milk
• Optional: ½ cup chopped pecans and ½ cup pecans

DIRECTIONS

Combine flour, sugar and cinnamon; set aside. Combine eggs, butter, apple butter and milk; beat well. Stir in pecans and raisins. Add flour mixture, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool completely.  Makes one loaf

Ingredients you’ll need

The batter in a nice Wilton pan.  We all love Wilton.

Apple Butter Bread

Every since I posted my homemade pancake recipe, I’ve received TONS of requests asking for a waffle recipe.  Well today, I bring you a waffle recipe that is light & fluffy and made from scratch.  It’s a recipe that was handed down to me from a dear old friend who has much more kitchen wisdom than myself.  While I always enjoy seeing what people create today, it’s the recipes from years ago that I have an appreciation for.

There are tons of waffle recipes out there, mostly the same type of recipe, but what makes this one a tad different is the separating and beating of egg whites.  This, in my opinion, is what makes them ever so fluffy.  I also would prefer a bit more sugar and perhaps a few blueberries in my own waffles but I wanted to give you the basics to work with so that you can make your own to taste by simply adding fruit, a wee bit more sugar, or even a touch of honey.

And because I have two teens that eat a lot, I invested in this handy Waring Pro double waffler maker that I absolutely love!!  It makes two a time and not just small waffles, but big round waffles that can be cooked to your desired crispness. (I have red but it comes in other choices too.)

INGREDIENTS

• 2 large eggs, separated
• 1 1/2 c milk
• 2 T sugar
• 1 tsp salt
• 2 c flour, sifted*
• 3 tsp baking powder
• 4 T melted butter
• 1 tsp vanilla

DIRECTIONS

In a medium-sized bowl, beat the egg whites until stiff. In a large bowl, beat sugar, salt and milk until smooth. Add yolks to the milk and beat until creamy. Mix in flour and baking powder (batter will be lumpy…be careful not to over mix or the waffles will end up tough). Fold in the egg whites. Add the melted butter and vanilla, fold until combined.

Preheat the waffle maker. Pour in enough batter to cover the bottom, bake until brown or the waffle stops steaming.  Or in my case, until my beeper goes off!

When I first followed my husband down to Kingsville, Tx, I had no idea what the King Ranch was, much less how well known it was.  He has family that works there, Ricky and Sammy to name a couple so I was introduced to the history of it all real quick.

Anyways, not only do they sell some sorta pricey, beautiful products, they also have some very tasty recipes.  One that has made its’ way to our home is this Camp Bread cooked in a 12″ dutch oven.  It was served in the cookhouse back in the day when my father-in-law worked there and not just as bread but as bread stuffed with sausage and eggs, beans, or whatever they had on hand.  It was common to have a piece of this King Ranch Camp Bread with a cup of coffee in the early mornings, before heading out to tackle the day.

The bread is good and this recipe makes a lot.  I haven’t taken the time to convert it into smaller portions so we make all of it and freeze it once it’s all cooked.   If you convert it, let me know and I’ll post it here for others!

My husband started the recipe and right at the mixing stage, turned it over to me.  I then turned it back over to him to cook outside in the dutch oven.

INGREDIENTS

• 5 oz Evaporated Milk
• 4 lb bag of flour ( I recommend King Aurthur)
• 4 cups buttermilk biscuit mix
• 1 tsp salt
• 3/4 cup baking powder
• 1/2 cup sugar
• 1 cup lard or 1 large stick butter flavored Crisco

DIRECTIONS

Mix all ingredients in a BIG bowl and let rest for about 20 minutes.  Pinch off enough to roll out a 12″ circle about 1/4″ thick.  Grease your dutch oven and place one dough circle inside dutch oven.  Cook 15 minutes with coals on both top and bottom, then remove from bottom coals and cook another 5 minutes with coals on top to brown the camp bread.

This recipe makes at least 8 12″ pans worth.

Thanks so much to my husband’s cousin Marty down in Kingsville for the recipe and for my father-in-law sharing it and his stories with us.    Get the King Ranch Cookbook for more historic recipes.

Because there are SOOOOO many photos, 19 in fact, I made a whrrl slideshow so the loading time is easier.  Enjoy!

Bread; it’s what brings our family together when the fresh baked smells are filling the air on a Sunday afternoon. It’s what completes our meal.

Bread baking can be quite the task, but it doesn’t have to be and that’s where Kneadlessly Simple comes in.  It’s a tasty cookbook of no-knead bread recipes; recipes that are broken down play by play for you with tons of helpful tips to insure that your bread comes out perfectly.  I love this book.   I love all the helpful hints, flour & bowl tips, how to store bread, explanation of ingredients—basically all the details.  Details, that will make all the difference on whether or not your bread will win the blue ribbon in competition or your family’s tastebuds.

I wanted to pick a bread recipe from the cookbook to share with you and boy was it hard to choose. There were so many delicious looking breads but ultimately, I decided on Rosemary Focaccia with Coarse Salt.  It was simple indeed but packed with flavor!   I hope you enjoy it as much as we did.

For more kneadless bread recipes, ACH Foods and Fleischmann’s have created an eight-recipe book, The Bread Breakthrough. This compact cookbook introduces you to the simplicity of baking delicious no-knead yeast breads – on your schedule. You can purchase it for only $1 buck, check it out at breadbreakthrough.com.

INGREDIENTS

• 2 3/4 cups (13.75 ounces) unbleached all-purpose white flour, plus more as needed
• 2 tablespoons fresh rosemary needles (remove the stems), chopped fairly fine
• 3/4 teaspoon table salt
• 1 teaspoon instant, fast-rising, or bread machine yeast
• 1 1/3 cups plus 1/2 teaspoon ice water, plus more as needed
• 2 tablespoons olive oil, divided, plus more as needed
• 3/4 teaspoon sea salt or other coarse crystal salt

DIRECTIONS

FIRST RISE: In a large bowl, thoroughly stir together the flour, rosemary, table salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is thoroughly blended. Vigorously stir in 1 tablespoon of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don’t over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly. Evenly brush the top lightly with oil. Cover the bowl with plastic wrap. Let rise at cool room temperature for 12 to 18 hours.

SECOND RISE: Brush a 15 × 10 × 1-inch (or similar) baking pan with olive oil, then line the pan with baking parchment. Brush the parchment with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 tablespoon of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray–coated plastic wrap.

LET RISE USING EITHER OF THESE METHODS: For a 2 H- to 3H-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size. (If the pan has a 1-inch rim, the dough should be G inch below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coarse salt.

BAKING PRELIMINARIES: 20 minutes before baking time, place a rack in lowest position in the oven; preheat to 500ºF. Place the broiler pan on the oven floor.

BAKING: Reduce the temperature to 475ºF. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20 to 30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5 to 10 minutes more (or until the center registers 209º to 212ºF on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Cool and cut.

If you would like to win a copy of the Kneadlessly Simple Cookbook, leave a comment here on this post telling me your favorite kind of bread and/or share a bread recipe!  You may enter once a day per person.

Giveaway ends on Nov. 22^nd.

Disclosure: Post is sponsored by ACH Foods, however, my opinion of the product remains authentic as always.

Pizza is like the best ever food invention. You can eat it cold, hot, with meats, vegetables, and even as a dessert.  When I was asked if I wanted to try the new Fleischmann’s Pizza Crust Yeast,  I was like heck yeah! Any excuse to make pizza!  We were supposed to have family night but there were ranch duties that needed tended too. Luckily, I was able to spend pizza time with my 13 year old which was exciting because he’s at the age where he doesn’t want to be around his mom so much you know?

Anyways, he agreed and not only did we make some great pizza, we had a lot of fun.  I was cracking up at the “do I just pour?” and “is this how to do it?”.  We decided to make Pepperoni pizza first, then a dessert pizza.  This post will focus on the pizza dough and the dessert pizza but if you need a simple quick pepperoni pizza, all you need is the pizza dough recipe I’ll be posting, some pizza or spagetti sauce and your choice of toppings. It can be made to eat in 30 minutes.

Also, because I took A LOT of photos, I made a slide show for you so that the page doesn’t take FOREVER to load! Just scroll down towards the bottom for that.

30-MINUTE PIZZA CRUST DOUGH (can be found on the back of the Fleischmann’s Yeast package)

INGREDIENTS

• 1 3/4 – 2 1/4 cups of flour
• 1 envelope Fleischmann’s Pizza Yeast
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup of very warm water (120° to 130° F)
• 3 tablespoons oil

PIZZA CRUST DIRECTIONS

Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil.  Mix together until well blended; about 1 minute.  Add ½ cup flour gradually until dough forms a ball. Add additional flour, if needed, to handle.  Spoon dough out of bowl onto floured surface. Dough will be slightly sticky.  Knead on floured surface.  Knead until dough is smooth and elastic; about 4 minutes.  You can either press dough out to fill greased pizza pan or roll dough to a 12-inch circle and transfer to greased pizza pan.  Top as desired with pizza sauce, cheese and toppings.
Bake on bottom oven rack at 425° for 12 to 15 minutes until cheese is bubbly and crust is brown.

The Pizza Yeast from Fleschmann’s is new and I could definitely tell a difference in it. I think anyone who uses yeast a lot will be able to see the fabulous difference!  I thought I’d give you a close up of the ingredient that makes the whole recipe work!

APPLE CRUMB DESSERT PIZZA PIE

INGREDIENTS

• # 1 cups brown sugar, packed
• # 1 cups all-purpose flour
• # 2 ounces butter, cold, cut in pieces (1/2 stick of butter)
• # 1/4 cup of sugar
• # 2 cans of Apple Pie Filling

ICING INGREDIENTS

• Powdered Sugar
• Milk

DIRECTIONS

Preheat oven to 400′.  Combine brown sugar, flour, and sugar in a mixing bowl; cut in butter until the mixture is like coarse crumbs.  Pour and spread Apple Pie filling all over Pizza Dough Crust; top with crumb mixture.  Bake for about 12-15 minutes. While pizza is baking, combine 1-2 cups of powdered sugar with a few tablespoons of milk to desired consistency.  You don’t want it too thick but not too runny either.  When dessert pizza is done, drizzle icing all over pizza pie!

To see my son doing all the work, check out the slide show made via whrrl!

One lucky winner will receive a $100 gift card!  WOOHOO!

HOW TO ENTER

Leave a comment answering this question–What is your favorite pizza topping? Maybe like us, you love pepperoni or mushrooms. Maybe you love dessert pizza and have your own favorite fruity topping! Share your ideal pizza with us!

Additional methods of entry, leaving each one in a separate comment, are:

• Share on a social networking site like Twitter or Facebook.
• If you’ve got some of Fleischmann’s Pizza Yeast at home, create a pizza and share it via whrrl! (this gives you 10 extra entries)

Giveaway ends on Nov. 1st.  Good luck and enjoy!

Disclosure: Post is sponsored by ACH Foods, maker of Fleischmann’s Pizza Yeast , however, my opinion of the product remains authentic as always.

I enjoy making different kinds of quick breads. The flavors you see most often are pumpkin and banana. But have you tried chocolate bread? It’s so good – moist and a great combination of chocolate and cinnamon. The other thing I really like about this recipe is that it makes 2 loaves. One for you, and another one for…you! You should try to share, but it will be tough!

It’s a recipe that Starbucks gave out a couple of years ago to go with one of their coffee flavors. They even sold this bread in their stores. I think mine turned out just as fabulous and yours will too!

Chocolate Cinnamon Bread
(from the kitchen of Marcus Samuelsson)

CHOCOLATE BATTER

• 3 sticks unsalted butter, at room temperature
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• 2 cups all-purpose flour
• 1-1/4 cups Dutch-processed cocoa
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup water
• 1 teaspoon vanilla extract

COCOA-SPICE SUGAR CRUST

• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon Dutch-processed cocoa powder
• Pinch ground ginger
• Pinch ground cloves
• 1/4 cup decorating or sparkle sugar

1. Preheat the oven to 350 degrees F. Grease 2 9x5x3 in. loaf pans and line the bottom of the pans with parchment paper.

2. Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

3. Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

4. Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.

That’s all – LOL! I know it’s a lot to follow, but it’s SO GOOD!! I hope you get to try it soon.

Lisa

About the Author:

Lisa from Stop and Smell the Chocolates is a married mom of one amusing son and she loves chocolate! Take a little chocolate break during your stressful day – stop by her blog and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. Lisa looks forward to meeting you and sharing some chocolate!

If you would like to submit a guest post for consideration, fill out the guest writer form!

This recipe comes from my mom!  She’s helping me out while I’m in Florida at SeaWorld!  Thanks Mom!

INGREDIENTS
Dough-2 pound ingredient

• 1 cup milk
• 1 egg, beaten
• 4 Tbsp. Melted butter
• 4 Tbsp. water
• ½ box instant vanilla pudding (3.4 oz box)
• 4 cups Bread flour
• 1 Tbsp. Sugar
• ½ tsp. Salt
• 2 ½ tsp. Bread machine yeast

FILLING

• ½ cup butter, softened
• 1 Cup brown sugar
• 2 tsp. cinnamon
• ¼ cup chopped walnuts, opt.
• ¼ cup raisins, opt

FROSTING 1 (Real Cinnabon Frosting)

• 4 oz. Cream cheese, room temp. (With walnuts and raisins)
• ¼ cup butter, softened (this is awesome)
• 1 ½ cup powdered sugar
• ½ tsp. Vanilla
• 1 ½ tsp. Milk
• 3 Tbsp. real Maple Sup

FROSTING 2 (not the real thing, but good)

• 1 tsp. milk
• 1 ½ cups powdered sugar
• 4 Tbsp. butter, softened
• 1 tsp. vanilla
• 1½ Tbsp. milk

PREPARATION INSTRUCTIONS

Place all ingredients in your machine in order recommended by your machine’s manufacturer.
Place the pan in your machine.
Select the dough cycle and press start.
When cycle is finished, remove the dough, knead enough to punch down and roll to 17×10.

Combine first 3 filling ingredients and mix well.
Heat in microwave 10 seconds. To make spreadable.
Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough.

Starting with widest end, roll the dough into a tight log.
Cut into ½ to 1” slices.
Place in a lightly greased baking dish with sides.

Place in a warm draft free place and allow them to rise until double. (I turn my oven on warm and place them inside. When the temp light goes off, turn off the oven.

Let them rise 20-30 minutes this way. Take out to heat oven to baking temp)

Bake at 350 for 15-20 minutes.

When the rolls are done top with frosting of your choice.

Note: for a real treat replace raisins in the fillings with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tbsp. Of matching fruit jam.

Yield: A Full 9×13 pan

These dinner rolls are one of the easiest and most delicious bread recipes I have.  I first learned how to make dinner rolls from one of our previous employer’s wife, on the Fulton Quien Sabe Ranch.  She was a great cook and made many things from scratch but boy could she make a bread recipe now!  She always had to make double because each cowboy would eat 4 or 5 rolls each.  Yes, they were that good.

I haven’t made dinner rolls with her recipe for a long time and since I had to cook for the ranch today, I thought it’d be a good time.  Two important things about this recipe. Try to follow directions exactly to have the softest rolls ever.  So when it says little flour, use VERY little flour if any.  And when it says to butter them, be generous!  Enjoy y’all!

INGREDIENTS

• 1 envelope Active dry yeast
• 1/4 cup very warm water
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 1 cup scalding hot milk
• 1 egg –lightly beaten
• 4 1/2 cups of sifted all purpose flour
• 2 Tablespoons of melted butter for brushing rolls

DIRECTIONS

Sprinkle the yeast over very warm water in a large bowl.  (warm water should feel comfortably warm when dropped on wrist)  Stir until yeast dissolves.

Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted.  Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg.  Beat in 4 cups of flour, one cup at a time to form soft dough.  Use some the remaining 1/2 cup flour to dust a pastry cloth.  Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).

Place dough in a warm buttered bowl; turn greased side up.  Cover and let rise in a warm place until doubled in bulk, about 1  1/2 hrs.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.  Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls.  Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.

Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.

Serve warm with plenty of butter.  I pour melted butter on top of the rolls right when the come out of the oven.

Recipe makes about 2 dozen!

I served up my rolls in my brand new, very pretty Tuscan Everyday Baker.  I love that color!

Let me know if you make them!