Our readers have been on a roll lately, sending in some enticing bread recipes. We’re rising to the occasion and sharing them with you!
Makes about a dozen.
Shortening (I use Crisco)
1 cup whole buttermilk
1/3 cup oil
2 1/2 cups self-rising flour, plus more for surface
Melted butter (optional)
Heat oven to 500. Evenly coat bottom and sides of a cast-iron skillet with shortening.
Add buttermilk and oil to a large bowl. With a fork, gradually stir in flour until dough doesn’t stick to sides. Turn out onto a floured surface. Pat dough down to about 1/2-inch thickness. Using a biscuit cutter, cut into circles.
Arrange biscuits in skillet, making sure biscuits are touching for better rising. Bake until slightly brown, about 13 minutes. Brush melted butter on biscuits, if desired. Enjoy!
Kathy Stokes, Saratoga
Mom’s Spudini Bread
2-3 garlic cloves
1 cup butter, softened
1 1/4 tablespoons dried basil
2 tablespoons capers, drained
1 loaf French bread
1 pound fresh mozzarella cheese, sliced
Heat oven to 350.
In a food processor, chop garlic. Add butter, basil and capers, and mix well.
Carefully cut French bread into slits about 3/4-inches apart, but not all the way through, leaving bottom crust intact.
Spread bread slices with butter mixture, and place a piece of cheese between each slice. Wrap in foil, and bake 25-30 minutes or until cheese is melted.
Christina Andrew, Arlington, Texas
Sour Cream Yeast Rolls
2 (1/4-ounce) packages yeast
1/2 cup warm water
1/2 cup sugar, divided use
1/2 cup butter
1 cup sour cream
2 eggs, beaten
4 cups flour
1 teaspoon salt
In a small bowl, dissolve yeast in warm water with 1 1/2 teaspoons sugar. In a saucepan, melt butter, and bring to boil. Remove from heat, and stir in sour cream and remaining sugar. Allow to cool. Add yeast mixture and eggs to a large bowl, and mix well. In a medium bowl, combine flour and salt; add to yeast mixture, and mix well. Refrigerate overnight.
Form into rolls, and let rise until doubled in size.
Heat oven to 375. Bake until lightly brown, about 15 minutes.
Note: Dough will be very soft. More flour can be added if needed when shaping rolls.
Jana Barnes, Mountain Home
1 (8-ounce) box corn muffin mix (like Jiffy, plus egg and milk to prepare)
1 (14.75-ounce) can cream style corn
In a large bowl, prepare corn muffin mix according to package directions. Stir in cream style corn.
Bake as directed on package. Test for doneness with a toothpick before serving.
Jeanette Williams, Van Buren