Potato Rolls

1 1/2 C. Mashed Potatoes
1 C. Butter
1 C. Sugar
4 1/2 tsp. Salt
1 1/2 C. Warm Water
1 1/2 C. Warm Milk
3 Eggs
3 Packs dry yeast ( I prefer Saf-Instant yeast, it rises faster)
9 3/4 C. Flour

On stovetop or microwave heat Milk & Water until warm. Mix in butter until melted.
In mixer add Sugar, Salt and Mashed Potatoes. Blend in water/butter mixture. Add eggs.

In separate bowl, dissolve Yeast in 1/2 C. warm water. Add to mixer. Slowly sift in flour until dough pulls away from sides of bowl and becomes slightly rubbery. (be careful not to over-mix) Knead in any remaining flour. Place in a greased bowl and cover with plastic wrap. Let rise in a warm place until double in size.
Put dough on a floured surface (or use oil spray on hands and surface). Shape rolls as desired. Place on greased trays and cover to let rise until doubled in size. Bake at 400 degrees for 10-15 minutes until golden brown.

Mexican Cheese Bread

1 Loaf fresh French Bread
1 1/2 tsp. Garlic Salt
1/4 c. Butter
2 C. Cheddar Cheese, grated
1 Can diced green chilies

Make the Meal:
Slice french bread horizontally. Separate the loaf and place foil around previously baked sides of loaf. Place on cookie sheet.
Melt butter and add garlic salt. With pastry brush, brush butter over french bread.
In separate bowl, combine cheese with chilies.
Sprinkle cheese mixture over french bread.
Broil in oven for 5-7 minutes, until cheese is melted.


Enjoy!

Garlic Bread

1 loaf fresh French Bread
1/4 c. Butter
1 tsp garlic salt
1 tsp parsley

Make it:
Slice french bread into 1" slices.
Melt butter in microwave and add garlic salt and parsley. Stir.
Taking one slice out of the loaf at a time, brush butter on to each slice of bread. Re-assemble the shape of the loaf and Wrap in tin foil. Place in the oven and bake at 350* for 12 minutes.

Enjoy!

Cornbread or Muffins

1 1/2 C Flour
2/3 C. Sugar
1/2 C. Corn Meal
1 Tbs. Baking Powder
1/2 Tsp Salt
1 1/4 C. Milk
2 Eggs
1/3 C. Oil
3 Tbs Butter, melted

CORN MUFFINS
Preheat oven to 350*.
Grease or line muffin cups.
Combine milk, eggs, oil and butter in bowl. Add remaining ingredients and mix just until blended. Spoon into muffin cups until 2/3 full.
Bake 18-20 minutes.

CORN BREAD
Pour batter into greased 8" baking pan. Bake at 35 minutes at 350*. Toothpick test.


Enjoy!

Biscuits

2 Cups Flour
1 TBS Baking Powder
1 1/2 Tsp Sugar
1/2 Tsp Cream of Tartar
1/4 Tsp Salt
1/2 Cup Butter (softened)
2/3 Cup Milk

Preheat oven to 450 degrees:
In a bowl sift together flour, baking powder, sugar, cream of tartar and salt. Add room temperature butter and cut in with pastry blender or fork until butter is in tiny crumb size pieces. Make a hollow "bowl" in dry ingredients and add milk inside "bowl". Stir with a large spoon or fork until blended. (Don't over stir.)

Roll em out:
Cover a hard surface such as a countertop or cutting board with a light layer of flour. Knead dough for 7-10 strokes. Roll out into 1/2 to 1 inch thickness. Cut out with a 2 1/2 inch biscuit cutter ( or the top of a cup). Dip the cutter in flour to keep the dough from sticking to it. Once cut out, place on a baking sheet and bake in oven at 450 degrees for 10 to 12 minutes, or until golden brown. Makes 10.

Tips and Hints:
If you dont have a biscuit cutter, you may be able to use an upside-down glass. (its just a little tricky to get the dough out once you have cut it)