Bakery-Worthy Breads & Rolls 

SPOON ROLLS

From Cynthia Clark of Burkeville

Ingredients:

Directions: Place yeast in 2 cups warm water. In large bowl, combine sugar and melted butter; add beaten egg. Add dissolved yeast to mixture. Add the flour and stir until well blended. Place in an airtight bowl in the refrigerator overnight. Drop by spoonfuls into well-greased 21⁄2-inch muffin tin. Bake rolls at 350� for 20 minutes or until browned. (Dough will keep several days in refrigerator.) Makes 2 dozen.

BEER BREAD

From Phyllis Dunaway of Brookneal

Ingredients:

Directions: Combine and bake in loaf pan at 370� about 1 hour. Good hot or frozen.

FEATHER ROLLS

From Elsie Stoltzfus of Gladys

Ingredients:

Directions: Wire whisk together warm water and yeast; add sugar and salt. Let dissolve 2 minutes. Add oil, potatoes and flour. (If potato flakes are used, place 4 tablespoons of flakes in a measuring cup and warm water to make 1⁄2 cup. Let stand one minute for flakes to soak. Add more water if needed.) Stir and then knead until smooth. Cover and refrigerate for 2 hours or up to 3 days. Punch dough down and let rest 10 minutes. Shape into 24 rolls and place on greased baking tray; let rise until doubled. Bake at 350� for 16 to 20 minutes.

FRIED CORNBREAD

From Nan Finch of Brodnax

Ingredients:

Directions: Mix all ingredients together and fry in mixture of Crisco and vegetable oil until brown on both sides.

SOUR CREAM FAN ROLLS

From Jessica Schmitt of Evington

Ingredients:

Directions: In a bowl, dissolve yeast in water; add 2 tablespoons sugar; let stand for 5 minutes. In a large bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic for 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 an hour). Punch dough down; turn onto a lightly floured surface; divide in half. With a rolling pin, roll each portion into a 23x9-inch rectangle. Cut into 11⁄2-inch strips. Stack five strips together; cut into 11⁄2-inch pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled (about 20 minutes). Bake at 350� for 20-25 minutes or until golden brown. Cool on wire racks.

WHOLE-WHEAT ROLLS

From Ruby Orndorff of Edinburg

Ingredients:

Directions: Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Add shortening, sugar, salt and eggs. Beat at medium speed with an electric mixer until well blended. Gradually stir in enough of each flour to make a soft dough. Turn onto floured surface and knead until smooth. Let rise until double in bulk. Make into desired type of rolls; let rise for 30 minutes. Bake at 375� for 30 minutes or until brown. Brush with melted margarine while hot.

SAUSAGE HERB BREAD

From April Foubare of Manassas

Ingredients:

Directions: Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1⁄8-inch-thick circle. Coat each dough circle with butter, herbs, and cheese. Arrange dough circles evenly in a 10-inch fluted tube pan to just cover the bottom, overlapping dough edges slightly. Sprinkle half the cooked sausage evenly across dough layer. Repeat with a second layer of dough and remaining sausage. Add third layer of dough and press gently to expel any air. Cover and let rise at room temperature until almost doubled, about 2 hours. Bake at 350� for 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; cool in pan for 5 minutes before inverting onto serving plate. Cool another 5 minutes before slicing.

CORNBREAD

From Pansy Colley of Orange

Ingredients:

Directions: Heat oven to 400�. Combine all ingredients and mix well. Pour mixture into greased, heated cast-iron skillet and bake until golden brown.

MINI CHEDDAR LOAVES

From Elsie Stoltzfus of Gladys

Ingredients:

Directions: In a large bowl, combine biscuit mix and cheese; set aside. With a fork, beat eggs and milk; stir into biscuit mixture until just moistened. Pour into four greased 53⁄4"x3"x2" loaf pans. Bake at 350� for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool 5 to 10 minutes and remove from pans. Slice and serve warm.