Dinner Rolls

4 to 4 1/2 c. flour
1 T. dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1 t. salt
2 eggs

In a large mixing bowl combine 2 c. flour and the yeast.  In a saucepan heat milk, sugar, butter, and salt until just warm (115° to 120°) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.

Stir in as much of the remaining flour as you can mix in with a a spoon.  Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total).  Shape into a ball.  Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in a warm place until double (about 1 hour).

Punch down; divide dough in half.  Cover; let rest 10 minutes.  Shape into desired rolls (normal rolls, crescents, clover-leaves, etc.).  Cover; let rise until nearly double (about 30 minutes).  Bake at 375° for 12 to 15 minutes or until done.  Makes 2 to 2 1/2 dozen.

(Who knew fresh bread could be so simple?)

Cinnamon Crunch Muffins

Muffin:

1 c. oatmeal

1 c. flour

1/4 c. brown sugar

1 T. baking powder

1/2 t. salt

1 c. milk

1 egg

1/4 c. melted butter

Struesel Topping:

2 T. butter

3 T. oatmeal

2 T. brown sugar

2 T. chopped nuts

2 T. flour

1 1/2 t. cinnamon

Preheat oven to 400° F. Place muffin papers in a 12-cup muffin tin.

Mix first 5 ingredients. Add milk, egg, and melted butter. Mix until dry ingredients are just moistened. Using 1/4 c. measure, fill muffin cups 2/3 full. Mix topping ingredients. Sprinkle evenly atop muffins.

Bake for 20-25 minutes. Serve immediately.

Note: I discovered the 1/4 c. trick this morning when making these muffins. Usually, I cannot fill them evenly and I have unevenly-sized muffins. The 1/4 c. measure is less messy than a spoon, and the muffins are more closely uniform.