Cinnamon Rolls- Christine Weight

1 T yeast
1 ½ cups warm water
2 T honey
4 cups flour (plus additional if needed)
2 T vegetable oil
1 tsp. salt

Caramel stuff:
½ cup packed brown sugar
1 tsp. water
5 T. butter

Inside of Cinnamon Roll:
3 T butter
Cinnamon & sugar

Frosting:
1/3 cup butter
3 T. milk
3 cups powdered sugar
1 tsp. vanilla

1. Combine yeast, warm water & honey. Let rest for about 15 minutes.

2. Add first 2 cups of flour and mix it all up to a batter like consistency. Cover and let rest for an hour in a warm area (example in front of a window).

3. Add the 2 T. vegetable oil and the 1 tsp. salt. Slowly add the last 2 cups of flour and mix until it pulls away from the sides of the bowl. Roll dough into a ball. Spray bowl with PAM or lightly grease with oil. Put dough ball back into bowl and roll it around so that it is lightly covered with the PAM or oil. Cover and let rise 45 minutes.

4. While you're waiting, mix up the caramel stuff. Microwave or heat up on stove. Mix it all together until butter is all melted and caramel mix is smooth and thoroughly mixed together with the butter. Dump into 13x9 pan.

5. Knead the dough for about 5 minutes. Roll into a rectangle about 10x15.

6. Spread 3 tbsp butter on dough and sprinkle w/cinnamon and sugar. Roll it all up tightly along the long side. Pinch off the ends. Also pinch off the long edge. Cut log into 12 equal portions. Put into caramel lined 13x9 pan and them rise ½ hour.

7. Bake 20 minutes at 350°.

8. For the frosting whip the butter and then slowly add the other ingredients and mix until you've reached the desired consistency.

9. Take the cinnamon rolls out of the oven and let cool slightly then spread frosting on top of them.

Delicious Wheat Bread- Grandma Dial

Ingredients:
1 TBS yeast
1 TBS salt
1/4 C lukewarm water
1/3 C Honey
2 1/2 C hot water
6 or 7 C wheat flour
or
3 C wheat and 4 C white.

Directions:
Dissolve yeast in 1/4 C warm H2O, in a different bowl measure first oil, then honey add 2 1/2 C hot H2O, add salt, flour and yeast. Knead 10 minutes and form into two loaves. Place in two greased bread baking pans. Let rise for 1 hour while in pans. Preheat oven to 350 for 40-45 minutes.

Quick Breadsticks- Franklin's

Ingredients:
1 1/2 C H2O
1 T yeast
1 tsp salt
2 T sugar
2 1/2 C flour

Directions:
Mix and knead all ingredients. Cover and let raise 10 minutes. Melt a 1/2 C butter in a 9x13 pan. Cut dough into long strips roll in buttered pan. Let raise 15 minutes. Bake 380 degrees for 15 to 20 minutes

French Bread- Julie Webb

Ingredients:
2 T yeast
1/2 C warm H2O
6 C flour
1/3 C oil
1 T salt
3 T Sugar
Corn Meal
1 Egg White
2 C hot water

Directions:
Dissolve yeast in warm water, set aside. Mix 2 C hot water and oil, salt and sugar together. Add 3 C flour and yeast mixture together. Add 3 more C of flour. Knead for 2 minutes. Let rise 10 minutes and knead 2-3 minutes. Repeat 4 times (mix and let rise 10 mins, mix and let rise 10 mins) Cut dough into two pieces and form into loaves. Sprinkle cookie sheet with corn meal and place both loaves on baking sheet. Let rise 1/2 hour. Cut 3 slices on into dough. Brush dough in egg white and bake at 375 degrees for 30 minutes.

Cinnamon Rolls- Aunt Cindy

Ingredients:
2 C milk, scalded and cooled
1 C white sugar
1/2 C shortening
1 tsp salt
1 C mashed potatoes (you can use instant)
2 eggs, beaten
2 packages dry yeast dissolved in 1/2 C lukewarm water
7 1/2 to 8 C flour

Icing:
1/2 package powdered sugar
1/2 C butter
1 tsp vanilla
Beat and frost when cinnamon rolls are hot.

Directions:
Mix together milk, sugar, shortening, salt, mashed potatoes, eggs and 4 C flour. Add yeast, and rest of flour. Mix in last cup of flour and mix until smooth. Knead for 5 to 10 minutes. Dough will be sticky. Refrigerate at least two hours before rolling out. Roll out and spread with 1/4 C melted butter and cover with Cinnamon and sugar. Roll up like a jelly roll. Cut into 1 1/2 inch pieces with dental floss. Let rise until doubled, at least 2 hours before baking. Bake at 350 degrees for about 10 to 12 minutes. Dough can be frozen for up to 30 days.

Dinner Rolls- Sherrel Geilmann

Ingredients:
2 packages dry yeast
1/2 C H2O- lukewarm
2 C milk lukewarm
7 C flour
1/2 C crisco
1/2 C Sugar
2 tsp salt
2 eggs

Directions:
Dissolve yeast, water and milk. In a separate bowl, combine crisco, sugar, salt and eggs. Add 3 C flour to yeast mixture then add crisco mixture. Add remaining flour. Knead for 5 minutes and let raise until roll dough is doubled (about 1-2 hours). Cut roll dough in pinwheels or in circles and place in a greased baking pan, let raise for an additional 10 minutes. Bake at 400 degrees for 10-12 minutes. Brush rolls with butter, and serve.