ORANGE ROLLS

KATHY NORTON

2 12 oz biscuits layer
5 to 6 orange juice
1 c sugar
2 cubes of butter

Bring to boil and pour over biscuits in bunt pan.

Bake @ 350* for 20 mins

CORN BREAD

Kathy Norton

Blend
½ c Margarine
2/3 c sugar

Add 2 slightly beaten eggs

Mix and add
1 c buttermilk
½ tsp soda

Mix and add
1 c cornmeal
1 c flour
½ tsp salt

Bake in 8 x 8 @375* for 30 mins

MAKE AHEAD ROLLS

Mindy Haycock

2 T. yeast
1 c. sugar
½ c. water (110 degrees)
6 eggs beaten
1 c. butter
1 ½ tsp. salt
1 ½ c. milk
8-9 c. flour
½ c. butter

Combine yeast and water. Let stand 5 minutes until foams and then stir down. Melt butter in pan, add milk immediately and remove from heat. Blend in sugar, eggs, salt and dissolved yeast. Stir in enough flour to make Soft Dough. Let rise until doubled (1 1/2-2 hrs) Turn dough out on to floured surface. Divide into 4 pieces. Roll each piece into a 12" - 14" circle. Brush with melted butter. Cut into 16 pieces. Roll loosely from large end. Place on cookie sheets very close. Cover with saran wrap and freeze. After frozen solid, transfer to a plastic freezer bag. 3 - 4 hrs before serving, put on greased cookie sheet. Let rise until double. Bake at 375* for 10-12 minutes.

BREADSTICKS

Justin Norton

1 ½ c. water
2 T. sugar
1 T. yeast
Mix and let sit for 5 min

Add:
3 ½ c. Flour (may need a little more flour)
1 tsp. Salt

Mix till smooth, let sit 10 min. Roll out flat in a rectangle
Spread over dough, Melted Butter, real Minced Garlic, add salt. Fold dough over and cut into strips. Twist and place on baking sheet. Let rise 15 min

Bake 7-10 min @ 400
Brush with butter; sprinkle a little salt and parmesan cheese on top.

Tips:
Use real butter. Don’t put on Parmesan cheese till after baking.