Ingredients

• 3.5 to 4 cups flour
• 2 packages quick-rise yeast
• 1/4 cup sugar
• 2 tsp salt
• 1 cup hot water
• 2 eggs
• 1/2 cup vegetable oil

Directions

Combine 2 cups flour, yeast, sugar and salt. Then add liquids. Mix well. Add additional flour until dough is soft and slightly sticky (not too firm!).

Sprinkle flour on clean, dry surface and knead dough well. Place dough in greased bowl and slightly oil dough. Cover with plastic wrap and let rise 30-45 mins. HINT: If you use a metal bowl and place the bowl on the stove as your oven heats, the dough rises better.

Remove dough from bowl and knead again. Split dough into two equal pieces. Split each piece into 3 equal pieces and roll till all 6 pieces are relatively long. Braid to form two loaves (3 pieces per loaf) or to form one large loaf. Pinch ends together.

Place on cookie sheet and let rise 20-30 mins. Bake at 375F for roughly 30 mins.

TIP: You can also beat an additional egg and brush this over the braided loaves before baking – particularly if you choose to sprinkle poppyseeds on top.

Ingredients

• 1 teaspoon cold water
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1/3 cup sugar
• 1/2 cup vegetable oil
• 1 tablespoon salt
• 5 eggs
• 6 to 6-1/2 cups all-purpose flour
• 1 tablespoon sesame or poppy seeds, optional

Directions

In a mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, 4 eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.

Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 30-35 minutes or until golden brown. Remove to wire racks to cool.

Yield: 2 loaves.

Ingredients

• 2 cups shredded cheddar cheese
• 1 tsp. salt
• 3- 1/4 to 3-1/2 cups all-purpose flour
• 1/4 cup shortening
• 1 egg
• 1/4 cup sugar
• 1 pkg. active dry yeast
• 1 cup warm water (105 to 115 degrees F.)
• 1/4 cup finely chopped onion
• 1/4 cup snipped fresh chives
• 1 tsp. garlic salt

Directions

These look like cinnamon rolls the way they are rolled up and cut:)

1. In a large mixing bowl combine water and yeast; stir until yeast is dissolved. Stir in sugar. Add egg, shortening, 1 cup of the flour, and salt. Beat on low speed of electric mixer until combined. Beat on medium speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to made a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
2. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan. In a medium bowl combine cheese, onion, chives, and garlic salt. Roll dough to a 15×12-inch rectangle. Sprinkle cheese mixture over dough rectangle. Roll up starting from long side. Seal seam. Slice into 9 pieces. Place cut sides down in prepared pan. Cover and let rise 40 minutes or until almost doubled.
3. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool about 20 minutes more before serving. Makes 9 rolls.
Frozen bread dough option: If desired, in place of the yeast bread dough mixture, thaw and let a 1 pound loaf frozen bread dough rise according to package directions. Roll out, fill, slice, let rise, and bake as directed above.

Source: Better Homes and Gardens, August 2005

Ingredients

• 1/2 pound ground beef
• 1 small onion, finely chopped
• 2 1/2 cups all purpose flour
• 1 tbl sugar
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup ketchup
• 3/4 milk
• 1/2 cup butter, melted
• 2 eggs
• 1 tsp prepared mustard
• 2 cups (8oz) shredded cheddar cheese

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. Fill greased miniature muffin cups three-fourths full.
Bake at 425(F) for 15-18 minute or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Refrigerate leftovers.

Yields: 5 doz.

Note: Muffins may be baked in regular-size muffin cups for 20-25; recipe makes 2 dozen.

Ingredients

• 7 oz pkg corn muffin mix
• 1/3 cup milk
• 1 egg lightly beaten
• 4 oz can chopped green chilies
• 1/3 to 1/2 cup shredded cheese (velveeta)

Directions

Preheat oven to 400 degrees. Spray muffin tins with nonstick cooking spray or use muffin cup liners. Mix muffin mix, egg, and milk until just blended. Stir in chilies and cheese.

Spoon evenly into muffin pan about 2/3 full.

Bake in preheated 400 degree oven for 16 to 18 minutes or until golden brown.

Serve warm.