The Daily Breads
Thanksgiving is a week away, but
why not make it easier by
making the breads ahead?
Nothing makes the big
meal more special than
freshly made rolls or a loaf
of bread lathered with butter.
Here are a few ideas to help you have
a great meal.

Buttery Crescent Rolls
1/2 cup milk
1/2 cup (1 stick) butter
1/3 cup sugar
1/2 t. salt
1 pkg. active dry yeast
1/2 cup warm water
1 egg, lightly beaten
3 1/2-4 cups flour
1 egg, beaten for glaze
Scald the milk in a saucepan and then add it to the butter, sugar and salt in a bowl —set aside and cool to lukewarm. Meanwhile, dissolve the yeast in warm water and allow it to foam briefly before adding it to the lukewarm milk mixture and the lightly beaten egg. Beat in two cups of flour on low speed with an electric mixer until smooth — mix this long enough to thicken the dough. Add enough of the remaining flour to make the dough pull away from the bowl. Knead on a floured surface, but don’t overwork the dough. Grease a large bowl and then turn the dough to coat. Let it rise until it doubles in size —about an hour. Punch down the dough and divide in half. Cover with a damp cloth and let sit for 10 to 15 minutes. Grease two baking sheets. Roll each dough half into a 12-inch circle — cut each circle into six wedges. Roll these wedges up with the points on top. Let them rise for 30 minutes covered on a baking sheet. Preheat the oven to 400 degrees. Brush the rolls with the second beaten egg to make a glaze. Bake for 15 minutes or until golden. Cool on wire racks. Makes 12 rolls.
Grandma’s Buttermilk
Pan Rolls
2 pkgs. dry yeast
1/4 cups warm water
1 1/2 cups warm buttermilk
1/2 cup vegetable oil
3 T. sugar
4 1/2 cups flour
1 t. baking soda
1/2 t. salt

Mix the yeast with the warm water in a large mixing bowl —add the buttermilk, oil and sugar. Combine the flour, baking soda and salt, and then add this to the yeast mixture —beat until smooth. Do not knead —let it stand for 10 minutes. Turn the dough out onto a lightly floured surface, and then punch the dough down. Shape it into 24 balls and place them in two greased nine-inch square baking pans. Cover the pans and allow the rolls to rise until doubled in size —about 30 minutes. Bake at 400 degrees for 20 minutes or until the tops are golden brown. Allow the rolls to cool on wire racks. Makes two dozen.