Buttermilk Rolls

Ingredients:
2 cups buttermilk, warmed (or 2 cups milk + 2 T lemon juice)
1 pkg. yeast
1/4 tsp. baking soda
2 tsp. salt
1/4 cup sugar
1/4 cup butter (1/2 cube)
5 cups flour

Directions:
Add yeast & sugar to warmed buttermilk (if the milk is too hot, it will kill the yeast, so just get it really warm).  Using a dough hook in a large mixer, add soda, salt, butter & flour (gradually).  Beat with dough hook until a soft dough forms that does not stick to the sides of the bowl.  You may need to add more flour - up to a cup more.  Turn dough out onto floured surface and knead a few times until you've formed a nice ball.  Coat a large bowl with 2 T oil and turn your dough ball in it a few times to prevent from sticking while raising.  Cover dough and allow to rise in a warm place for about 1 1/2 hours. 

Turn dough out onto your work surface.  Do NOT use flour at this point as the little bit of oil in the dough will be your friend while shaping.  Using a sharp knife, cut dough into 16 equal sections and shape into balls.  Allow to rise for 30-40 more minutes in a warm place.  Bake for 15-18 minutes @ 425.


(Easy Shaping Method: Place two dough balls in front of you at a time on the countertop.  Put your hands over them, palm down, and begin to roll the balls quickly.  Your fingers should be arched with your tips touching the countertop, your right hand will move counterclockwise, your left hand clockwise.  The dough should catch on the outer edges of your palms as you slide it back towards you on the countertops.  The catching and rolling motion will make smooth doughballs.)

Bacon Cheese Breakfast Rolls

Mix the following with a dough hook:

1 T yeast (dissolved in water)

1 1/2 cups warm water

2 T sugar

1 tsp. salt

1/4 cup minced dried onion

3 cups flour (add more while kneeding to make a soft dough)

Turn dough out onto lightly floured surface.  Roll into a rectangle.  Top with:

1 cup grated cheddar cheese

1 cup crumbled bacon

Roll up lengthwise and seal edges.  Cut into 1 inch rolls and place in buttered baking dish.  Allow to rise for 20-30 minutes.  Bake at 375 for 20 minutes.  Brush with melted butter and sprinkle garlic salt on top.  (These freeze really well if you need a quick breakfast idea.  Just microwave to thaw and enjoy.)

Pumpkin Chocolate Chip Muffins

These are my favorite muffins!  Not really on the healthy side, but delicious!  I couldn't help myself today and made a double batch.  Mmm.

Ingredients:
1 1/2 cups flour
1/2 cup sugar
3/4 tsp. salt
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup butter

Combine dry ingredients.  Cut butter into small cubes and blend into dry ingredients with fork or pastry blender until the size of small peas. 

Stir together the following wet ingredients and add all at once:
1/2 cup milk
1/2 cup pumpkin
1 egg

Mix together just until moistened (over mixing will make your muffins tough and they will have peaks & tunnels). 

Gently stir in:
1 cup semi-sweet chocolate chips (you can use milk chocolate, but they will be a bit too sweet)  To avoid over-mixing, I stir the wet ingredients into the dry ingredients maybe three or four turns, then add the chocolate chips and continue combining together.Fill greased muffin cups 2/3rds full and bake @ 400 degrees for 16-19 minutes.  Makes 12.