Dough Mixture:
1 pkg. dry yeast
1/2 c. warm water
1/2 c. scalded milk
3 TBSP. sugar
3 TBSP. shortening (I used butter)
1 1/2 tsp. salt
1 egg
3 to 3 1/2 c. all purpose flour
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Roll Mixture:

1/4 c. brown sugar
1 tsp. cinnamon
2 TBSP. melted butter
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Pan Mixture:

1/2 c. brown sugar
3 TBSP. corn syrup or honey
Melted butter

Dissolve yeast in warm water. In bowl, combine milk, sugar, shortening, and salt until shortening melts. When lukewarm, add yeast mixture and egg. Mix well. Stir in flour to make dough that can be handled, cover, and let stand for 15 minutes. Roll out on floured surface until dough is about 15 x 10" in a rectangle. Brush with melted sugar and sprinkle with brown sugar and cinnamon. Roll up dough, cut into 15 rolls, and place into pan into which a mixture of brown sugar, honey or corn syrup, and melted butter has been placed. Let rise for 1 hour. Bake for 30 m. in a 350 degree oven. Let cool for 5 minutes. Invert pan on rack. (Optional: Add chopped pecans to pan mixture).

 

Beignets (French Doughnuts)

This was my first doughnut frying adventure, and I was amazed at what a big hit they were with my family. They taste like the homemade doughnuts you buy at the fair.

Ingredients:

2 3/4-3 1/4 c. all purp. flour (I used 3 1/4 c.)
1 pkg. yeast
3/4 tsp. salt
1/2 tsp. nutmeg (I used cinnamon)
1 c. milk
1/4 c. sugar (more for coating doughnuts)
1/4 c. oil (more for frying doughnuts)
1 egg

In large mixing bowl, mix 1 1/2 c. flour, yeast, and nutmeg. Heat milk, sugar, oil, and salt just until warm. Add to dry mixture. Add egg. Beat with low speed of mixer 30 seconds, scraping sides, then on medium speed for 3 minutes. By hand, stir in remaining flour, or until it makes a soft dough. Place in greased bowl- turn once to coat with oil. Cover, chill. (I chilled mine about 1 hour). Turn dough out onto a floured board. (I doubled the recipe and used a 20 x 15" lightweight cutting board from Walmart). Cover, let rest 10 minutes. Sprinkle with flour and roll out, covering board. With sharp knife, cut 2 x 3" rectangles. Cover with paper towels- let sit 30 minutes.

Frying:

When dough is almost ready, pour about 2 1/2" oil on Medium heat in a large stockpot. (Wait until the oil sizzles around a small sample, then put about 6 in at one time). Fry until golden, then turn one time. Fry until the other side is golden, then drain on paper towels. Immediately put 2 at a time into a large ziploc bag with sugar, twist bag, and shake well. Let cool on a plate, then refrigerate or freeze leftovers.

Recipe from BHG Heritage Cookbook
 

 

Butternhorn Rolls (My Grandma's recipe)

3/4 c. scalded milk

1/2 c. butter

1 pkg. or 2 1/4 tsp. yeast

1/2 c. sugar

1/4 c. water

3 eggs, beaten

1 tsp. salt

4 3/4-5 cups all purpose flour

Mix yeast with water and let sit to dissolve. Meanwhile, scald milk in microwave. Melt butter. Let these 2 ingredients cool a bit, then mix with sugar, salt, yeast mixture, and beaten eggs. Add flour, about 2 cups at a time. Knead well to make a soft dough.

Place in a large, buttered pan, turning to cover dough. Spray foil with nonstick coating and cover. Let sit about 3-4 hours, until the dough has risen very well. Punch down. Let sit another 2 hours or so until it has risen again.

Flour board well. Divide dough into 2 sections. Flour section and roll out to a circle. Cut into pie sections with a sharp knife (not too big, not too small). Roll each pie shape into a crescent, beginning at large end and rolling to small end. Place small end down on a nonstick pan or buttered baking sheet.

Let rise about a half an hour or so. (I turn the oven on to help this along).

Bake in a preheated 325 degree oven until light brown. Do not burn bottoms. Take out and place on racks to cool. Let cool thoroughly before putting into large ziploc bags to refrigerate or freeze.