Banana Bread

From: Caytee Wankier
This is from my sister-in-law and is definitely my favorite banana bread recipe! Occasionally, I will even put some extra sugar on top (as if it doesn't have enough already).

1/2 cup butter
2 eggs
1 1/2 cup sugar
1 tsp. salt

1 tsp. baking soda

3 bananas
1 tsp. vanilla
1 1/2 cups flour
4 Tbsp. milk

Mix all ingredients together and bake for 1 hour at 350 degrees. Turn oven off and let bread rest in oven for approximately 30 more minutes. Mmmm....

Pan Breadsticks

1 1/2 cup warm water

2 Tbs sugar

1 Tbs yeast

3 cups flour

1 tsp salt

Combine first 3 ingredients. Let stand 5-10 minutes. Add flour and salt. Pour in a well greased 9X13 pan. Dough will be VERY sticky, do not add extra flour. Let rise 10 min-2 hours (depending on the density desired).

1/4 cup butter

Garlic seasoning to desired taste

1/8 cup fresh grated parmesan

Cover dough with butter mixture. Bake at 350 for 15-20 minutes. Cut into desired size and shape.

Lion House Rolls

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-5 1/2 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer (I simply left it all in my mixer for a good 8 minutes.) and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough. There is a great youtube video of how to shape these rolls like the professionals!

Cover the rolls with a towel or lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned. Lightly brush with melted butter.

Crescent Rolls

From Caytee Wankier

Perfect recipe for great tasting, quick rolls.

1 cup milk

1/2 cup butter

1 Tbsp dry yeast

1 Tbsp sugar

1/4 cup lukewarm water

3 eggs

1/2 cup sugar

3/4 tsp salt

4 1/2 to 5 cups flour

Warm milk with butter in a saucepan until warm enough to melt butter. Remove from heat and set aside - it should not be too hot. In a separate bowl, mix yeast, 1 Tbsp sugar and water. Beat with a fork to make foamy. Set aside. In a mixer, beat 3 eggs until light and fluffy. Add 1/2 cup sugar, then milk and yeast mixtures. Then add salt and flour. The dough will be sticky. Cover the mixing bowl and let the dough rise for 15-20 minutes. Separate into 2 balls of dough. Roll out each ball on a floured surface into a round circle. Brush with melted butter. Cut each circle as you would cut a pizza (quarters, then each quarter halved). Roll biggest end toward the smallest end and place on a greased cookie sheet. Let rise until double. Bake at 375 degrees for 15-20 minutes - until browned. Makes 16 large rolls.