Rolls and breads

Quick Mix
Use this wherever you would use Bisquick

8 1/2 Cups all-purpose flour
4 Tbsp baking powder
1 tsp baking soda
1 1/2 Cups inst. nonfat dry milk
2 1/4 Cups vegetable shortening
1 Tbsp salt
2 tsp cream of tartar

Sift together all dry ingredients. Cut in shortening with pastry blender and mixture resembles cornmeal in texture. Put in airtight container and label. Store in a cool, dry place. Use within 10 to 12 weeks.


Never-Fail Rolled Biscuits
3 cups QUICK MIX
2/3 cup milk or water

Preheat oven to 450. Combine mix and milk or wter in a medium bowl. Blend. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thickness. Cut with a floured biscuit cutter or glass. Place about 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12.

BISCUITS
3 cups QUICK MIX
3/4 cup milk or water
Preheat oven to 450. Grease a baking sheet. Combine mix and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12.

CORN BREAD
2 cups QUICK MIX
6 Tbsp cornmeal
2/3 cup sugar
2 eggs
1 cup milk or water
1/4 cup melted margarine
Preheat oven to 350. Butter a 9-inch-square baking pan. Put mix, cornmeal and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35 to 40 minutes until golden brown. Serve hot with honey Butter. 8 to 10 serv.

Honey Butter
1 cup softened butter
1 egg yolk
1 1/4 honey
Combing all ingredients. Beat with electric mixer 10 minutes. Store in refrigerator.

MORNING MUFFINS
2 1'2 cups Quick Mix
4 Tbsp sugar
1 beaten egg
1 cup milk or water
Combine mix and sugar in a medium bowl. Combine egg and milk or water in another bowl, and add all at once to dry ingredients. Stir until just blended. Fill greased muffin pans or paper muffin cups 2/3 full. Bake 15 to 20 minutes at 425 degrees, until golden brown. Makes 12 large muffins.
VARIATIONS: Add 1/2 cup raisins or other dried fruit; fold in 1 cup blueberries or 2/3 cup chopped cranberries; add 1 cup grated apple or diced peaches (increase baking time to 20 to 25 minutes). For Oatmeal or Bran muffins, reduce QUICK MIX to 1 3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients.


HOT ROLL MIX
20 cups all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant nonfat dry milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes 22 cups.

PAN ROLLS
1 Tbsp active dry yeast
1 1/2 cups warm water
5 to 6 cups HOT ROLL MIX
2 beaten eggs
1/2 cup veg. oil
In a large bowl, dissolve yeast in warm water. Blend in eggs and oil. Add 5 cups HOT ROLL MIX. Blend well. Add additional mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Grease a 13 X 9" baking pan or two 9-inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24 to 30 balls. Place in prepared pans. Cover and let rise until doubled in bulk. Preheat oven to 375. Bake 20 to 25 min. until browned. Brush tops with butter or margarine.

CINNAMON ROLLS
1 batch of dough for Pan Rolls.
2 Tbsp melted butter or margarine
1/2 cup packed borwn sugar
2 tsp ground cinnamon
1/2 cup raisins (optional)
1/4 cup chopped nuts (optional)Glaze: 2 cups sifted powdered sugar
1/2 tsp vanilla extract
About 4 Tbsp milk
Prepare dough as for pan rolls. Instead of dividing dough into balls, roll it out on a lightly floured surface until it is 12" x 24" and about 1/4 inch thick. Brush surface with butter or margarine. Sprinkle on brown sugar, cinnamon, raisins and nuts, if desired. Roll dough like aa jelly roll and cut into 24 inch slices slipping string under roll crossing to cut. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375, and bake 20 to 25 minutes, until golden brown. For glaze, combine powdered sugar, vanilla and enough milk to make a thin mixture. Brush on warm rolls.

PIZZA CRUST
1 cup + 2 Tbsp. warm water
1 Tbsp. or one pkg yeast
2 Tbsp vegetable oil
3 to 3 1/4 cups HOT ROLL MIX
Dissolve yeast in water, let stand 5 minutes. Stir in oil. Add 3 cups mix to make a soft dough. Sprinkle 1/4 cup mix on board, knead dough on board 15 times. Let rise in greased bowl 20 to 30 minutes. Punch down, pat into pan, bake 3 to 6 min. at 425. Add toppings, bake an additional 10 to 15 min.