Overnight Wheat Rolls

I found this recipe here and it is great!  I can't believe how easy it was and the finished product is sooooo good!

1 and 1/2 cups room temperature water

1 and 1/2 teaspoons active dry yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon dried minced onion

1 and 1/2 cups wheat flour

1 and 1/2 cups all purpose flour, plus more for shaping

Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.

Manapua

Ingredients

Bun dough:
1 package dry yeast
3 tablespoons lukewarm water
2 cups warm water
1-1/2 tablespoons cooking oil or shortening
1/4 cup sugar
3/4 teaspoon salt
6 cups sifted flour
1/2 tablespoon sesame oil
Filling:
1 cup water
2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon salt
1 pound char siu, diced (see recipe below)
Few drops red food coloring, optional

Directions

To prepare bun dough:
Sprinkle yeast over 3 tablespoons water and allow to stand until yeast softens.
To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved.
Cool. Add yeast mixture.
Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid.
Begin kneading.
Add remaining liquid to make a very heavy dough.
Continue kneading or mixing until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
Remove dough from bowl and rinse out bowl.
Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.
Cover with plastic wrap. Allow to rise until double in bulk -- about an hour in a warm room.
Placing the dough in the refrigerator and allowing it to rise there, 3-6 hours, develops the flavor.
Proceed with the filling or gently deflate the dough and allow it to rise for a second time, which will further enhance the flavor.
To prepare filling: In a pot, stir cornstarch, sugar and salt in water until dissolved.
Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and, if desired, red food coloring.
To stuff and steam buns:
Heat a steamer with plenty of water.
Cut 12 (3-inch) squares of waxed paper and coat 1 side with 1/2 second coat of nonstick cooking spray.
Punch down dough and divide into 12 pieces.
Roll each into a ball.
Flatten into a circle about 6 inches in diameter.
Make the dough as thin as you can and try to keep the edges thinner than the center.
Place the circle of dough in the palm of your hand.
Spoon in a couple of tablespoons of filling, cupping the dough around it.
Then, with the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
Place the completed manapua on a square of greased waxed paper.
Allow to plump up into a globe with a taut exterior.
Place in steamer on their squares of paper about 1 to 2 inches apart.
Cover and steam vigorously for 15 minutes.
If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid.
This will prevent steam from dropping onto manapua.
If using a bamboo steamer, this is not necessary.
Remove steamer from heat, let stand 5 minutes, then open.
Serve hot.
Note: To bake manapua, brush top of buns with a little canola oil and bake 20 to 25 minutes at 350 degrees.

Best Biscuits

This is an easy, good recipe for biscuits.  Whether you are making biscuits and gravy, 
or combining these with some warm soup, or whatever else you can think of, 
these will hit the spot!

1 3/4 cup flour
4 Tbsp sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup of butter
2/3 cup milk

Mix flour, sugar, baking powder, and salt.
Soften butter and cut it in.
Add milk, stirring with a fork only until flour is moistened
Turn out on floured surface and knead for 20 seconds
Roll out dough to 1/2" thickness.
Cut out biscuits and place on ungreased sheet

Bake at 425 for 9 minutes

French Bread

One of my good friends made us some home-made french bread and it was so good I had to ask for the
recipe.  Here it is!  Enjoy!

2 1/2 c. hot water
2 Tbsp. yeast
1 cube margarine
3 Tbsp. sugar
1 Tbsp. salt
7-8 c. flour

Combine all ingredients in a large mixing bowl. Stir until all flour is absorbed. Cover and let sit for 20 min. Stir
again. Repeat every twenty minutes for an hour.  Shape into desired rolls or loaves. Let rise 30 minutes. Bake
at 375 until golden brown.

Jiffy Corn Bread with a Twist

This is simply the recipe off of the Jiffy Corn Bread box, with a can of creamed corn thrown in.  The creamed corn makes the bread so moist and yummy!  And best of all, it's super easy.  I like easy.

2 boxes Jiffy Corn Bread mix
2 eggs
2/3 cup milk
1 can creamed corn

Mix all the ingredients together and pour into a greased 8X8 pan.  Bake at 400 degrees for 30-35 minutes, or until a toothpick comes out clean.  Great with chili!!!

White Yeast Bread

This is my all-time favorite bread recipe.

Approx.  5 1/2 cups all-purpose flour, unsifted
1/4 cup sugar
1 pkg. active dry yeast
2 tsp salt
2 cups milk
1/4 shortening

Mix two cups of the flour with sugar, yeast, and salt.  Heat milk and shortening together over low heat until warm.  Stir into flour mixture.  Mix in enough of the remaining flour to make a soft dough that leaves the sides of the bowl.  Knead on a lightly floured surface until dough is smooth and elastic, about 8-10 minutes.  Place in a greased bowl and turn over once to grease upper side of dough.  Cover and let rise in a warm place (80 to 85 F) until double in size.  Grease two 9x5x2 1/2" loaf pans.  Press dough down to remove air bubbles.  Divide in half.  Shape into loaves.  Place in loaf pans.  Let rise in warm place until double in size.  Preheat oven to 400 F.  Bake 20 minutes.  Remove bread from pan and cool on rack.  Yield: 2 loaves, 16 slices each, about 100 calories per slice.