Sides/Breads

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Sweet Potato Souffle

1 ½ c. mashed sweet potatoes (homemade or buy canned yams)

½ cup white sugar

¼ cup margarine

¼ cup milk

1 egg

½ tsp. vanilla

Mix all ingredients above until smooth and put into 2 qt. casserole dish.

Mix the following ingredients then top the sweet potatoes: 

½ cup brown sugar

½ cup chopped walnuts or pecans

2 Tablespoons melted margarine

Bake at 350 for 35 minutes.

*(I usually double or triple this recipe)

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Sister Bybee’s Rolls

1 cup milk

½ cup butter

1 pkg. yeast (or 2 ¼ tsp.)

1 tsp. sugar

½ cup warm water

3 eggs beaten

½ cup sugar

4 cups flour (you can use ½ wheat- ½ white if you want)

1 tsp. salt – generous

Scald milk and butter in a saucepan.  Let cool (until warm and not hot anymore). Pour into eggs with ½ cup sugar.  In a separate bowl dissolve yeast in warm water and 1 tsp. sugar.  When dissolved, pour into milk mixture.  Add flour and salt and stir well.  Cover and let rise 2 hours.

Roll out onto floured surface.  You only need enough flour to handle the dough.  *TIP:  Spray pam cooking spray onto counter before flouring surface…it makes clean-up much easier.  Roll into a circle and cut with a floured pizza cutter into thin triangles.  (Like cutting a pizza into really small slices.)  Roll from the outer edge or each one to the center so it forms a crescent shape.  Place on greased cookie sheet and cover.  Let rise for 2 hours.

Preheat oven to 375 and bake for 10 minutes or until golden brown.

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Oatmeal Dinner Rolls

2  cups water

1 cup quick oats

1/3 cup brown sugar

1 ½ tsp. salt

3 Tbs. butter

1 tablespoon sugar

1/3 cup warm water (110-115 degrees)

1 pkgs. Yeast

4 ¾ cups all-purpose flour

In a saucepan, bring water to a boil. Cook and stir for 1 minute. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (a great arm workout!!). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9” round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes. Brush with melted butter after you take out of the oven.

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Sixty Minute Rolls

¾ cup milk

½ cup sugar

2 ½ tsp. salt

4 Tbs.butter

4 pkgs. Yeast

1 ¾ cups warm water

6 ½ - 7 ½ cups all purpose flour

Place milk, sugar, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 5 cups of flour. Attach bowl and spiral dough hook. Turn to speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 1 ½ minutes, or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft,  about 15 minutes. Turn dough onto lightly floured surface. Shape as desired. Cover. Let rise in slightly warm oven (90 degrees) about 15 minutes. Bake at 425 F for 12 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

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