This is just as good if not better that the ones made in muffin tins and will also work using this using melted butter in place of the pan drippings of coarse  the pan drippings have better flavor,  the complete batter is baked in one pan then sliced into eight pieces

Servings 8

INGREDIENTS:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs, room temperature

3/4 cup water, room temperature

1/2 cup beef pan drippings (or can use melted butter)

3/4 cup milk, room temperature

INSTRUCTIONS:——————————————-

Mix the flour and salt together in a medium bowl.

Make a well in the middle of the flour; add in milk and whisk until smooth.

Add in eggs and beat until blended.

Add in the water and continue beating until the mixture is light and frothy.

Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).

When your roast beef is ready to come out of the oven, get ready to use the prepared batter.

Preheat oven to 400 degrees F (allow to heat for 10 minutes, the oven must be hot).

Pour 1/2 cup roast beef drippings (or melted butter) into a 13 x 9-inch baking pan.

Place the pan in the oven until the drippings in the pan sizzle.

Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown (DO NOT OPEN THE OVEN DOOR WHILE BAKING!).

Slice into 8 equal pieces and serve immediately.

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This dough is a dream to work with and bakes out tender and flakey with a delicious buttery flavor, you could use 3 cups all-purpose flour but the crust will not be a flakey, I have posted the processor method which is the way I most always make this, for processor method place the butter and lard in the freezer until almost frozen

Yield two 9-inch pastry

INGREDIENTS:

1 1/2 cups all-purpose flour

1 1/2 cups cake and pastry flour (or use 3 cups all purpose)

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup butter, very cold

1/4 cup lard, very cold

1 egg yolk

7 tablespoons ice water

1 teaspoon vinegar

INSTRUCTIONS:—————————————–

Mix both flours, sugar and salt in a large bowl.

With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.

In a small bowl whisk the egg yolk, vinegar and water.

Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).

Gather into a ball then divide into two.

Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).

Processor method———–

In a processor combine the flour, sugar and salt for a couple of seconds.

In a small bowl mix the egg, vinegar and water together; set aside.

Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.

Process/pulse just until the dough holds together (do not over process or your dough will be tough!).

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Yield 20 breadsticks

INGREDIENTS:

1 cup plus 2 tablespoons water (room temperature)

2 tablespoons olive oil

1/4 cup freshly grated parmesan cheese

2 tablespoons sugar

1 tablespoon garlic powder (or 2 garlic cloves, minced)

1-1/2 teaspoons salt

1/4 teaspoon dried basil

3 cups bread flour

1-1/2 teaspoons bread machine yeast (or 2 teaspoons active dry yeast, depending on what your bread machine uses)

melted butter

INSTRUCTIONS:——————————————–

Place the first nine ingredients into the bread machine pan in order suggested by manufacturer.

Select dough setting, then press start.

After about 5-7 minutes of kneading add in flour or water if needed.

When cycle is completed, remove then transfer the dough onto a lightly floured surface.

Cover and allow the dough to rest for 15 minutes.

Divide into 20 portions, then roll each portion into a 9-inch rope.

Place on greased baking sheet/s.

Cover and let rise for 30 minutes or until doubled.

Bake in a preheated 350 degrees F oven  for 18-22 minutes or until golden brown.

Brush warm breadsticks with melted butter.

Transfer to a rack to cool.

Yield 1 loaf

INGREDIENTS:

1/3-1/2 cup melted butter, slightly cooled

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1 (1 pound) package Rhodes frozen white bread dough, completely thawed according to package directions

INSTRUCTIONS:——————————————————-

Grease a 9 x 5-inch loaf pan.

In a small bowl, combine the melted butter, parsley and garlic powder.

Cut dough into 1-inch pieces, then coat into the butter mixture.

Layer in a greased loaf pan.

Cover and let rise until doubled ( about 1 hour).

Bake in a preheated 350 degree F oven for 30 minutes or until golden brown.

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No servings or ingredients amounts here just use as much as you like

INGREDIENTS:

sandwich bread slices

soft butter

garlic salt

freshly grated grated Parmesan cheese

Amounts and ingredients were tested and developed in my Zojirushi bread machine, if you make this on another bread maker you may have to adjust the water or flour amount

1/2 cup chopped walnuts may be used in place of the poppy seeds

Yield one 2-pound loaf

INGREDIENTS:

2 medium very ripe bananas mixed with water to make 1-1/2 cups

2 teaspoons banana extract

4-1/2 cup white bread flour

2 tablespoons dry milk powder

1-1/2 teaspoons salt

2 tablespoons butter

2 tablespoons honey

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 cup poppy seeds

2-1/4 teaspoons active dry yeast

INSTRUCTIONS:——————————————

Place all ingredients into the bread machine in order listed.

Set to Basic cycle (light crust).

Press start.

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I make these using my all-purpose bread dough made into dough balls that I keep frozen in my freezer … frozen rolls such as Rhodes frozen dinner rolls will work fine, just thaw according to package directions

You can also do this using pizza dough strips

Yield 24

INGREDIENTS:

1/2 cup butter, melted and slightly cooled

1/2 teaspoon garlic powder (garlic lovers can use 3/4 teaspoon)

pinch salt

1-1/2 cups finely shredded cheddar cheese

1-1/2 cups finely shredded part mozzarella cheese

cup freshly grated Parmesan cheese

1 tablespoon dried parsley flakes

12 frozen bread dough dinner rolls, fully thawed according to package directions

INSTRUCTIONS:———————————————–

In a shallow bowl combine melted butter with garlic and a pinch of salt.

In another shallow bowl combine cheeses and parsley.

On a lightly floured surface, roll each dinner roll into a 10-inch rope.

Dip in butter mixture, then in cheese mixture.

Fold each rope in half and twist twice; pinch ends together to seal.

Place 2-inches apart on greased baking sheets.

Cover with a clean dry tea towel, then and let rise until almost doubled (about 30 minutes).

Bake in a preheated 350 degree F oven (one pan at a time) for about 15 minutes or until golden brown, if you are using a convection oven then you can bake two pans at a time.

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Turn up the heat by adding in some hot sauce or cayenne

Servings 4

INGREDIENTS:

1 (1-pound) loaf unsliced Italian bread, sliced in half lengthwise

3/4 cup very soft butter

2 tablespoon mayonnaise (do not use salad dressing)

4 garlic cloves, minced

3 tablespoons freshly grated Parmesan cheese (can use more)

1/2 cup finely shredded mozzarella cheese

1/2 cup finely shredded cheddar cheese

INSTRUCTIONS:——————————————

In a bowl combine the soft butter with mayonnaise and garlic until well blended.

Mix in the Parmesan and both shredded cheese.

Spread evenly over the cut side of bread.

Place on baking sheet.

Bake in a preheated 400 degree F oven 10-12 minutes or until cheese is melted.

Slice each half into desired size.

Serve warm.

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Taken from my “Favorites” folder!

These are a cross between a baking powder biscuit and a dinner roll, very easy to make and very delicious!

Yield 2 dozen

INGREDIENTS:

1 package dry yeast (about 2 1/4 teaspoons)

1/2 cup warm water (100 degrees F to 110 degrees F, or do the baby bottle wrist test)

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup Crisco butter flavor vegetable shortening(or can use plain shortening)

2 cups  buttermilk(can use low-fat)

melted butter

INSTRUCTIONS:———————————————-

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes or until foamy.

In a bowl combine the flour with next 4 ingredients .

Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist.

Cover and chill 1 hour.

Preheat oven to 425 degrees F.

Grease a large baking sheet.

Set oven rack to second-lowest position.

Turn the dough out onto a heavily floured surface; knead lightly 5 times.

Roll dough to about 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter.

Place the biscuits on a baking sheet.

Brush the melted butter over the biscuit tops.

Bake for 12 minutes or until golden.

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Taken from my “Favorites” folder!

Dough with egg takes a slightly longer time to rise, this may be made by hand also

Yield 1 loaf/25 slices

INGREDIENTS:

1 package active dry yeast (1/4 ounce/2-1/4 teaspoons)

3/4 cup warm water, divided (110 degrees  to 115 degrees F — or do the baby bottle wrist test)

1 cup 1% or 2% warm milk (110 degrees F  to 115 degrees F — or do the baby bottle wrist test)

1/4 cup soft butter

2 tablespoons plus 1 teaspoon sugar, divided

1 large egg yolk

1-1/2 teaspoons salt

4 to 4-1/2 cups white flour (American residents use white bread flour, Canadian residents can use all-purpose flour or half each)

Toppings:

1 egg white

2 teaspoons water

1 teaspoon kosher salt

1-1/2 tablespoons coarsely crushed dried minced onion

1 teaspoon each sesame, caraway and poppy seeds

INSTRUCTIONS:———————————————

In  heavy-duty mixer bowl dissolve/proof the yeast in 1/2 cup warm water and 1 teaspoon sugar for 8-10 minutes or until foamy (if the yeast does not foam discard and start over).

Add the remaining 1/4 cup water,  milk, butter, sugar, egg yolk, salt and 2 cups flour; using beater blade beat on medium speed for 3 minutes.

Stir in enough remaining flour to form a  firm dough.

Replace the beater blade with kneader blade; knead until smooth and elastic, about 8-10 minutes or until the dough is smooth adjusting flour or water as needed — important! stop the machine about halfway through kneading and allow dough to rest for 10-12 minutes then continue kneading again.

Place in a greased bowl, turning once to grease the top; cover and let rise until doubled about (1 hour or more, dough with egg will take longer to rise and also depends on the temperature of your kitchen).

Punch dough down.

Turn onto a lightly floured surface; divide dough into thirds.

Cover the ropes and allow to rest for about 5-7 minutes.

Shape each into a 20-inch rope

Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.

Cover and let rise until doubled, about 45 minutes.

Meanwhile in a small bowl or cup combine the kosher salt with dried onion and seeds, then combine egg white and water; set aside while dough is rising.

Just before baking and after rising; brush the egg/water mixture over dough, then immediatly sprinkle the seed mixture on over dough.

Bake in a preheated 375 degree F oven for 22-28 minutes or until golden brown.

Remove from pan to a wire rack to cool.

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