ups of flour and the yeast.
In a medium saucepan
lour, cheese, salt and undissolved yeast.
Add water, milk and
Dissolve 3/4 cup of sugar, 2 packages of rapid rise yeast in 2 1/2 cups warm water approximately 100\u00b0 in bowl and let stand 5 minutes.
Melt butter in a large bowl.
Add 1 c. water and salt.
Stir. Add eggs and stir.
Dissolve yeast in 3 tsp. water.
Add yeast and sugar to mix and stir well.
Add flour & stir.
Knead dough on a floured surface.
Place dough in a buttered bowl.
Cover with a towel and let rise for 3 hours or until doubled in size.
Punch down dough and shape to desired shape.
Place in Pam sprayed pans, cover and let rise for 3 more hours.
Bake at 350\u00b0 for 12-15 mins. Brush with melted butter immediately out of oven.
Sift flour and salt together in large mixing bowl.
Combine yeast and warm water.
Combine milk, sugar and shortening.
Add to flour mixture until soft dough is formed.
Knead dough and place in bowl with 1 tablespoon oil.
Cover and let rise until dough is approximately double in size.
Place on floured board and knead. Shape into small rolls and place on greased baking sheet.
Let rise again until double in size and bake at 350\u00b0 until brown.
Mix yeast in 1/2 cup of above warm water.
Mix dry ingredients. Add eggs, oil, remaining water and yeast; mix well.
Let rise till double, punch down, make into rolls, pinch off, place in pan with oil or butter, roll in oil then butter.
Let rise again then bake at 400\u00b0 for 20 minutes or until done.
Dissolve yeast in water; place milk, sugar, salt and 2 tablespoons butter in saucepan and heat to lukewarm.
Add yeast and flour and leave in warm place for 15 minutes.
Turn out on floured board and pat to 3/4 inch thickness.
Cut with round biscuit cutter.
Fold dough over a bit of butter to form Parker House rolls.
Let rise in warm place on a baking sheet for 15 minutes.
Bake at 400\u00b0 for 10 minutes.
Combine rapid-rise yeast, warm water and sugar in
mount.
Mix together flour, rapid rise yeast and all other dry ingredients
ater, a half teaspoon of rapid-rise yeast, and an opened pro-biotic
Pour warm water into large mixing bowl; add yeast; let stand a few minutes; stir to dissolve.
Add sugar, salt, shortening, egg and half the flour.
Beat until smooth with mixer (medium speed) or by hand (1 1/2 to 2 minute).
Add remainder of flour and stir in by hand until flour is moistened and batter smooth, about 1 to 1 1/2 minutes.
Scrape down batter from sides of bowl.
Cover bowl.
Let rise in warm place until doubled, about 30 minutes.
Grease pans. Stir down batter in 20 to 25 strokes.
Make rolls.
Stir first 3 ingredients together and cool to lukewarm.
Add 2 packages yeast to 1 cup lukewarm water.
Add yeast water, salt and eggs to first mixture.
Stir in flour with hand.
Put in greased bowl; grease top of dough and place in refrigerator overnight lightly covered.
Punch down dough once before morning.
Next morning, knead dough and pinch into small balls.
Place in greased pan and set for 3 hours.
Then bake at 350\u00b0 until golden brown.
Dissolve yeast in water.
Mix in other ingredients.
Make out biscuits.
Keep unused dough in refrigerator.
Keeps several days. Very good!
Makes about 26 biscuits.
In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight.
Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Pulse until well combined. Add yeast and pulse again. Add 1
o 450\u00b0F.
Dissolve yeast and sugar in warm water
30 degrees.
Add the yeast. Add the eggs and two
ith paddle attachment, combine flour, yeast, sugar and salt. Whisk together
n oil. Add buttermilk and yeast. Mix until flour mixture is
Dissolve yeast in 1 cup warm water.<