Refrigerator Rolls


2 pkg active yeast

1 3/4 cups warm water

1/2 cup sugar

1 tbsp salt

5 1/2 to 6 cups flour

1 egg

4 tbsp butter

Proof yeast with water and sugar. 

Add salt and 2 cups of flour. Beat. Add butter and mix. Add remaining flour. 

Knead mixture until soft place into greater bowl covered tightly at least 8 hours or overnight. 

Punch it down. Knead. Break into smaller  pierce s and form into rolls. 

Place in greased round 9 inch pie dish. Let rolls raise one hour. 

Bake at 375 or 409 degrees for 17-20 min


4 cups flour

6 tbsp baking powder

6 tbsp butter, cold cut into cubes 

3/4 tsp salt

1 to 1 1/2 cups buttermilk 

1 cup cheddar cheese, shredded (optional)


1) In large bowl, mix all dry ingredients. 

2) Add buttermilk. Add cheese. Mix together. 

3) Rollout to approx one inch thickness and cut out biscuits into circles.

4) Place in two greased 9″ pie dish. Top with cheese.

5) Bake at 375 degrees for 15-20 min. 

Oatmeal Bread

Makes 2 loaves


1 cup oatmeal, cooked
1 tsp salt
2 tbsp butter
1/2 cup molasses
1 cup water
2 packets rapid rise yeast
5-6 cups flour


1) Mix all ingredients (only 4 cups of flour) into a shaggy dough.

2) Knead dough onto floured covered surface and mix in 1-2 cups more flour.

3) Let rise 2 hours. Punch down dough and shape into loaves, and place in 2 greased loaf pans.

4) Let rise 2 more hours and bake at 350 degrees for 30-35 min.

Zucchini Bread


Wet Ingredients:
3 eggs
1 cup oil (Substitute applesauce or non-fat greek yogurt)
1 1/2 cup brown sugar
1 cup zucchini, shredded
1 cup carrots, shredded
2 tsp vanilla

Dry Ingredients:
2 1/2 cup flour
1/2 cup bran cereal
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tsp cinnamon
1 cup nuts


1) Preheat oven to 350 degrees. In two separate bowls, mix the wet and dry ingredients. Combine all ingredients.

2) Pour batter into loaf pan and bake at 350 degrees for 40-50 min.

Brown Bread



1 1/2 cups flour
1/3 cup sugar
2 tsp baking soda
1 1/2 tsp salt
1 cup wheat germ
1 cup graham crackers, fine crumbs
1 cup raisins

2 eggs
1 1/2 cups buttermilk
3/4 cup molasses
1/4 cup canola oil


1) Preheat oven to 35 degrees.
2) Separately mix dry and wet ingredients in bowls.
3) Slowly add dry ingredients to wet.
4) Pour batter into 2 greased 1 pound coffee cans (do not cover).
5) Bake at 350 degrees for 45-60 min or until toothpick is inserted and comes out clean.

Serve with butter or cream cheese.

Christmas Bread

Makes 3 loaves.


3 cups milk, scalded
1/2 cup butter
2 tsp salt
3/4 cup sugar
2 pkg yeast
2 1/2 cups plus 1 cup flour
2 eggs, beaten
1/2 cup candied cherries, diced
3/4 cup raisins
1/2 tsp cardamom
1 tsp lemon juice


1) Scald 3 cups milk. Add 1/2 cup butter and melt. Remove from heat and add 2 tsp salt, 3/4 cup sugar, and 2 pkg yeast.
2) Transfer yeast/milk mixture to large bowl and add 2 1/2 cups flour and mix well.
3) Add 2 eggs, 1/2 cup candied cherries, 3/4 cup raisins, 1/2 tsp cardamom, and 1 tsp lemon juice.
4) Transfer shaggy dough to floured surface and knead, adding another 1/2-1 cup flour until dough comes together. Form dough into a ball and transfer to greased bowl. Let rise until doubled in size (1-2 hours).
5) Punch dough down, transfer to 3 greased bread pans, and let rise again for another hour.
6) Bake at 350 degrees for 45 min. Butter top and sprinkle with cinnamon and sugar.

Deb’s Christmas Bread

Buttermilk Honey Bread

Makes 2 loaves


1/4 cup water, (warmed, 110f)
1 packet active dry yeast (rapid rise is fine, too)
1 tsp sugar
3 tbsp butter, melted
1 1/2 cups buttermilk
1/3 cup honey
1 tsp salt
4 cups + 1/2 cup flour
1 egg yolk
kosher salt


1) Place 1/4 up warm water in medium glass measuring cup (to get 110°f water, think bathwater, not tea water.)
2) Mix 1 packet active dry yeast and 1 tsp sugar in the warm water. Let it proof for about 10-15 minutes, until very foamy.
3) Meanwhile, in large bowl whisk together 4 cups flour and 1 tsp salt.
4) In a medium saucepan, melt 3 tbsp butter over low heat. Add 1 1/2 cups buttermilk and warm gently, stirring. (Don’t let it get too hot or it will separate it just need to be warm). Remove from heat and stir in 1/3 cup honey and yeast mixture.
5) Add the buttermilk/yeast mixture into the flour, and stir into a shaggy dough.
6) Dust remaining 1/2 cup flour onto work surface and knead 10-12 times until it forms a smooth, elastic dough.(Until you stick your finger in the dough and it bounces back).
7) Form dough into ball and place in a clean, lightly oiled bowl (i just use olive oil). Sprinkle the top with flour and cover with a damp (not wet) towel. Let the bread rise in a warm spot until doubled in bulk, about two hours.
8) Punch the dough down, form in a loaf, and place in an oiled loaf pan.
9) Cover with the towel again and allow to rise another hour.
10) Preheat oven to 375°f.
11) When the second rise is complete, brush the top of your loaf with the egg yolk, and then sprinkle it with a bit of kosher or other flaky salt.
12) Bake at 375 degrees for 30-40 minutes until golden. (A thermometer should read about 190°f). If the top seems to be getting too brown after 20 min, cover with foil for the rest of the bake time.
13) Brush tops with butter and allow to cool in the pan for about 5-10 minutes. remove and allow to cool for 30 minutes to an hour before slicing or it will fall apart.

French Loaf

Makes 1 loaf


3 cups (15 ounces) all purpose or bread flour
1/4 tsp instant or rapid-rise yeast
1 1/2 tsp salt
3/4 cup plus 2 tbsp (7 ounces) water at room temp
1/4 cup plus 2 tbsp (3 ounces) Budweiser or mild flavored lager
1 tbsp white vinegar


1) In large bowl, whisk 3 cups flour, 1/4 tsp. rapid-rise yeast, and 1 1/2 tsp salt. Add 3/4 cup plus 2 tbsp (7 ounces) water at room temp, 1/4 cup plus 2 tbsp (3 ounces) Budweiser, and 1 tbsp white vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2) Lay 12 x 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray, then cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3) About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough using a sieve and make one to three 6-inch-long, 1/2-inch-deep slit(s) along top of dough using sharp knife. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.