You can bake these crescent rolls!

Does your mouth water at the smell of yeast and the sight of soft dough rising in the bowl? Maybe just the thought makes your mouth water?

This is the often requested recipe for my dinner rolls. Maybe you'll make some for your next family feast?

As you can see, this card has been out and used frequently. I use butter instead of margarine, and my KitchenAid mixer for the muscle part. I premix the yeast, one tablespoon of sugar, and 1/2 cup of warm water. Then begin blending the rest of the ingredients...butter, 1/2 cup sugar, eggs, salt, milk, the pre-mixed yeast and the first three cups of flour. My sweet sister lovingly reminded me that Mom always scalded and then cooled the milk to room temperature. Bringing the eggs and milk to room temperature will guarantee the success of your yeast!

Set the timer and let the mixer beat this up for three full minutes. Then mix in flour one cup at at time; mixing for a full minute after each cup is added. By the fifth cup, I switch to the dough hook. I always use 6 cups of flour. Letting the mixer do the kneading feels a bit like cheating from when I used to make this under my mom's eye, but oh so easy these days! 

At this point, you can cover the bowl and place it in the refrigerator to rise up.  This is so helpful, because you can mix this the night before or early in the day you want fresh rolls for dinner.  

Or you can continue the process by placing the bowl in a warm spot to double - at least an hour. 

After the dough has risen,  punch it down, divide the dough in half, and roll into a circle about 16" across. Cover with softened butter.

Cut into wedges. I use a pizza cutter and make 16 rolls from each half of the dough.

Place rolls on a baking sheet and let these rise about 30 minutes. 

Preheat your oven to 375. (Mom used to bake hers at 400, but I burn my rolls that way!) Bake for 10 to 12 minutes. Then coat with more butter when you take them from the oven.

Following Mom's recipe, I've never had a failure. The only way to ruin this would be to not have good yeast. That's why I always pre-mix the yeast, water and sugar first to make sure it's working. When you see it is bubbly, you know it's good yeast.

I've made these upon request lots of times, I can ship them too, for a price! Maybe you'll try this recipe? Let me know how it works for you!

Happy Thanksgiving!

BUTTERMILK COOKIES

Are you craving a delightful treat for the holidays?  This recipe is one of our family favorites.

Buttermilk cookies

These cookies may become your family favorites too! This recipe makes a ton of cookies, and they are so light and fluffy.

Easy recipe - just allow time for the dough to chill and for baking several batches.  

Good cooks know to set out all the ingredients before you begin to mix so you make sure you have everything you will need.  I use Crisco shortening in this recipe because it always seems to work best. I've tried other brands and the cookies just don't turn out well. I also keep Saco powdered buttermilk on hand because I just don't use up a quart of buttermilk at a time and this recipe only calls for 2 cups.  

Use your mixer to cream the shortening and sugar.  Add the eggs and vanilla and mix well. Add the other ingredients mixing well. After the cookie dough has chilled for an hour, preheat the oven to 350. Drop the dough by rounded teaspoons onto the cookie sheet.   Bake just until they have a tinge of golden brown.  Remove from the cookie sheet and allow them to cool completely before frosting with a simple powdered sugar icing.  

If you have any left over cookies after the first day,  keep these cookies stored in the refrigerator between layers of wax paper.  

If you need any help baking these yummy cookies, let me know! Or if you ask really nice, I'd even bake and mail some to you if you are reluctant to bake them yourself!

Enjoy!