In a mixer bowl, place the water and then sprinkle on the yeast and sugar. Stir mixture and then allow it to sit until bubbly. Stir in milk, 1/2 cup melted butter, sugar, eggs and salt, and mix well. Add flour and beat.
Knead, either with a dough hook or by hand, until smooth and very elastic. The dough will be very soft. Cover and let rise until double, about 45 minutes.
Stir down dough and turn out onto floured surface and knead several times. Roll out to about 1-inch thickness. Spread dough with ¼ cup soft butter. Fold dough over so butter is in the middle. Cut out rolls with biscuit cutter.
Pour vegetable oil into a 9” x 13” baking dish. Place rolls in baking pan, turning over once to coat tops with oil. Let rise until double, about 30 minutes.
Preheat oven to 375º and bake rolls 15 to 20 minutes or until lightly golden brown.
Yield: 1 loaf
Your family can be enjoying a hot, crusty loaf of bread in no time with this easy recipe. Yes, beer contains natural yeast which develops from the natural fermenting process. But today, most commercial beers are pasteurized, which kills this yeast. So it is actually the beer’s carbonation that puffs up the dough and makes it rise. Your home will smell delightful and homey – just like you want!
1. Preheat oven to 350º. Spray a 9″ x 5″ loaf pan with non-stick coating.
2. In a large bowl, combine flour, sugar, and beer. Mix well. Spread into prepared loaf pan. Bake 25 minutes. Open oven door and quickly pull loaf far enough out of the oven that you can pour on the butter. Pour butter evenly over the top of the loaf. Push back into oven and bake another 15 – 20 minutes or until done in the center.
3, 10-ounce cans flaky refrigerated biscuits (such as Hungry Jack)
2 sticks butter
1 ½ cups brown sugar
1 tablespoon cinnamon
1 cup chopped pecan
1-Preheat oven to 300º.
2-Remove biscuits from cans and cut into quarters.* In a saucepan, heat butter, brown sugar and cinnamon until butter is melted. Place half the biscuits in the bottom of a tube pan or bundt pan. Top with half the melted butter mixture. Repeat layers.
3-Bake 45 minutes. Remove from oven and let sit 5 minutes before turning out onto a serving plate.
*Cutting the biscuits into quarters is easy if you take a third of the roll at a time, lay it on its side and use a serrated knife to slice first in half and then slice each half in half.
One secret of having a very moist and gooey cake is to not over bake. Be sure to take this cake out of the oven after just 45 minutes!