Quick & Easy Whole Grain Pita Chips

I love chips! But they've got to be healthy, and most aren't, right?

Usually 6 chips = 6 gr. fat but these are 16 chips = 1 gr. fat, and lots of whole grain fiber.

Just buy a package of whole grain pita pockets, cut them in triangles and then split them apart. Spray with oil, then salt or sugar and cinnamon and bake at 300 degrees F. for 20 mins.  A great snack with hummus. Store in a paper bag. Enjoy! Pam

Baked Scones

Baked Scones

Richard and I love this recipe. Usually they don't have any icing on them, but I was feeling artistic today. These are a nice change from cookies or cake and more filling I think. They were a great seller at the Farmers' Market a few years ago.

** For delicious Carrot Cake Scones, add 1 tsp. cinnamon & 1 1/2 cups finely shredded carrots to the recipe below.

2 1/2 C. hard white whole wheat flour
1/2 T. dough enhancer (optional)
1 T. baking powder
1/4 C. white sugar
1/8 t. salt
5 T. cold, hard butter (Smart Balance works well)
1/2 C. raisins or diced apples, etc.
3/4  C. milk (cow or soy)
1/4 C. plain yoghurt
1 egg (for glaze - optional)
1 T. milk

Preheat the oven to 400 degrees.
Mix the flour, baking powder, sugar and salt in a large bowl. Cut in
butter using two knives or a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the raisins.

Mix together milk and yoghurt in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

With floured hands and counter, pat scone dough into 2 discs about 2 inches thick and 6 in. in diameter and cut each disc into 6 triangles.

Place onto a parchment lined or greased baking sheet. Place them about 2 inches apart. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones gently with the egg wash. Let them rest for about 5 minutes.

Bake for 10-12 minutes in the preheated oven, until the tops are golden brown. Options for decorating are: drizzle icing like lattice, break each scone apart, or slice in half and serve with
butter or clotted cream or a selection of jams - or even plain.
To freeze extras, wrap individually in saran wrap and then into a ziploc freezer bag.

Crepes

Crepes
What a fun, easy and fancy dessert to eat in minutes. I love having extras in the frig for a quick treat! Pam

1 1/2 c hard white wheat flour
1/8 t. salt
5 eggs (we use 2 whole eggs and 4 egg whites)
2 c milk (soy works well)
1/2 c sugar
1/4 c butter melted (Smart Balance is good)
1 t. vanilla

Combine all ingredients and mix well with a blender or whisk.
Heat a large skillet to medium (I use a 12" for large crepes), lightly grease, pour about 1/4 cup in the middle, depending on size of pan and spread thinly with a spatula or a crepe stick. Do this quickly as it will begin to cook immediately and can be hard to spread otherwise. The crepes can be very thin as the egg mixture is very strong. Cook about 1 min. on each side.
Filling: endless ideas! We enjoy plain Greek yoghurt with strawberries and on the top, light whipped cream drizzled with Hershey's chocolate syrup. YUM!
These crepes are also yummy all by themselves. Cook a little longer until crisp and they're similar to some European cookies.

Pumpkin Gingerbread Baked Doughnuts

From: Rochelle

A while back, Austin's mom gave us a doughnut pan. I have seen baked doughnut recipes floating all over Pintrest and foodgawker and I wanted to give one a try. You should know me by now. . .anything pumpkin is ALWAYS good in my book! We actually made these for our family for Christmas and think they are SUPER tasty! They are moist, flavorful, and they are baked! Great healthy version for when that doughnut craving hits!  Enjoy!

Pumpkin Gingerbread Baked Doughnuts

Batter:

1 C	Whole Wheat Flour
3/4 tsp	Baking Powder
1/4 tsp	Baking Soda
1 tsp	Cinnamon
1/2 tsp	Ginger
Pinch	Allspice
Pinch	Cloves
1/4 tsp	Salt
1/4 C	Brown Sugar
1	Egg
1/4 C	Pumpkin Puree
2 Tbsp	Maple Syrup
2 Tbsp	Milk
2 Tbsp	Butter- room temperature

Directions:

1. Preheat the oven to 350 degrees. Grease your doughnut pan.
2. Mix flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar together.
3. Add the egg,  pumpkin, maple syrup, milk, and butter. Mix well and spoon into a quart sized zip-lock bag. Cut off a tip of the bag. Fill each "doughnut" mold with the batter. You should get about 6 large doughnuts.
4. Bake about 7-8 minutes. Remove the pan from the oven. As soon as the doughnuts are cool, use a knife to cut carefully loosen each doughnut and place on a cooling rack.

Optional Glaze:

1/4 C	Brown Sugar
1 Tbsp	Milk
2 Tbsp	Butter
1/2 C	Powdered Sugar

1. Melt the butter and brown sugar in a small sauce pan on medium heat. Allow it to come to a boil and boil for 2 minutes. Careful not to let it burn!
2. Add the milk and bring to a boil again. Add the powdered sugar. If you want it thicker, add more powdered sugar. If you want it thinner, add more milk.
3. Turn the heat on low and carefully dip the top halves of the doughnuts. If you keep it over low heat, the glaze won't harden on you. Let the doughnuts cool.

Dig in and enjoy!!

Yield: 6 large doughnuts. 

Healthy Pumpkin Banana Muffins

From: Rochelle

These are GREAT muffins because they have pumpkin, banana, oats, AND applesauce in them, in addition to having whole-wheat flour! Talk about a power-packed breakfast! So yummy warm OR cold!

Healthy Pumpkin Banana Muffins


1 1/2 C All-Purpose Flour
2 C Whole-Wheat Flour
1 1/4 C Rolled Oats
4 t Baking Powder
2 t Baking Soda
1/2 t Salt
4 t Cinnamon
2 t Ground Ginger
1 t Nutmeg
1 t Pumpkin Pie Spice
3 Ripe Bananas, Mashed
1 C Applesauce
1 (15 oz) can Pumpkin
4 Eggs, lightly beaten
1 C Sugar
1 C Brown Sugar
1 C Walnuts, toasted & chopped (Optional)


Directions
1. Preheat oven to 350 degrees F.
2. Grease or line muffin tins with paper liners
3. Combine flours, oats, baking powder, spices, baking soda, and salt and wisk together until mixed well.
4. Combine wet ingredients and sugars in another bowl and beat until smooth, Gradually add in flour mixture. Beat just until combined.
5. Spoon into prepared pans or tins (fill cups until just about full).
6. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.
7. Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Chocolate Zucchini Bread

From: Rochelle

This has been a family favorite for YEARS! We got this recipe from my Aunt Shirl and her girls. If you have zucchini growing in your garden and are trying to figure out what to do with it, here is an option! My mom would add chocolate chips to this bread to make it even more chocolaty. : ) This so SUPER yummy with cream-cheese spread on top.

Shirl's Chocolate Zucchini Bread

Makes 2 loaves. 

3	Eggs
1 C	Brown Sugar
1 C	Sugar
1 C	Oil
7 T	Cocoa
2 T	Butter
1 t	Vanilla
2 C	Zucchini-Grated
3 C	Flour
1 t	Salt
1 t	Soda
1 t	Baking Powder
1/4 t	Cinnamon
1 C	Almonds (Optional)

Mix together ingredients with an electric hand-held mixer. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hr (Mine we actually done at 40 mins.. . . so you might need to adjust the time according to your oven). 

Pull-Apart Herb Rolls

From: Rochelle

If you haven't noticed, we are kind of obsessed with whole-wheat bread items over here. I usually make a home-made bread item to accompany our Sunday dinners. This last Sunday was my Dad's Birthday Dinner so we had to make something EXTRA special. These look fancy, taste wonderful, and are SO fun to make! Plus I LOVE pulling apart each layer as you eat them.  

Pull-Apart Herb Rolls
Adapted from: Petite Kitchenesse


Rolls:

• 3 cups of flour (I used half whole-wheat and half all-purpose flour)
• 1 cup of warm water
• 1 packet of instant yeast (2¼ tsp.)
• ⅓ cup of sugar
• ¾ tsp salt
• 2 tbsp butter, melted

Filling:

• 1 1/2 T Kosher Salt
• 2 T Oregano
• 1-2 T Garlic Powder (to taste- I like mine STRONG!)
• 2 T Melted Butter

*Can also add different herbs, cheese, or use roasted garlic cloves instead

1. Combine warm water, sugar, and yeast in an electric mixer with the dough hook. . Add butter and salt to the yeast mixture, then sift in flour 1 cup at a time, until dough forms.  Knead for 8–10 minutes, until dough is smooth. Place dough in an oiled bowl, cover with saran wrap or a damp towel, and set in a warm area for about an hour, or until doubled. (I place in a slightly warm oven.)

2. Punch down dough and turn out on a well-floured surface. Knead a few times, and then let it rest for 5 minutes. In the meantime, mix Oregano (or herb of your choice)  garlic powder, and salt and melt the butter. Roll dough out into a large rectangle, somewhere between ¼ and ⅛ of an inch thick. Brush butter over the entire surface of the dough, then cover evenly with the filling.

3. Using a sharp knife or pizza cutter, slice the dough into squares. Use your best judgment for size, depending on the type of pan you are using. Stack slices and place the stacks in a greased muffin tin. I made my stacks about 6-7 squares high.  Cover and let rise for another 40 minutes.

4. Preheat oven to 350°. Bake for about 15-18 minutes. Take out from the oven and let cool in the pan for about 20-30 minutes. Serve warm.

Makes 12 rolls. 

Chicken Spinach Alfredo Pizza

From: Rochelle

I already have posted on here a Chicken Alfredo Pizza, but I made this version and I had to share! I finely chopped up some spinach in my food processor and mixed it in with my alfredo sauce. Added some extra nutrients without anyone knowing. ; ) I also added turkey bacon on it which tasted heavenly! Just two modifications that really bumped up the YUMMY factor on this favorite!

Chicken Spinach Alfredo Pizza


Pizza Crust:
1 C All-Purpose Flour
2 C Whole-Wheat Flour
1 T Instant Yeast
1/2 tsp Salt
2 T Olive Oil
1 C (+ maybe 1/4 C if it is too dry) Warm Water

Mix ingredients together until well combined. You might have to add a little bit of water until it is a good moist dough. Add water 1-2 tablespoons at a time. Knead on a lightly floured surface for about 5-6 minutes. Let rest for 5 minutes. Roll out dough into the size of pizza you would like. Flour the top of the dough and fold in quarters. Transfer to a greased pizza pan and carefully unfold. Let rise in a warm oven for about 10 minutes (or until desired thickness). Bake the crust at 400 degrees for about 7 minutes. Take out from the oven, put on the sauce and toppings, and then put back in the oven for about 7-10 minutes. Let cool , cut and eat!

*Tip: If you don't have a pizza cutter, try using clean scissors to cut your pizza. It works BEAUTIFULLY!*

Toppings:
1/2 Jar Ragu Alfredo Sauce +1 large handful of spinach finally chopped- mix together
1 Chicken breast cooked and chopped to bite-sized pieces*
4 slices of turkey bacon cooked until crispy
1/2 Onion- sliced - (I sauteed them in the same pan as the bacon ; )
Your choice of cheese, grated for on top

*I baked mine in the oven with olive oil drizzled over it, salt, pepper, a little bit of poultry seasoning, and oregano at 400 degrees for about 1 hour covered with tin foil and it tasted wonderful!

Easy Breadsticks

From: Rochelle

I LOVE breadsticks. Olive Garden breadsticks are my biggest weakness-- yikes! These breadsticks are made with whole-wheat which makes them healthy and they are done in less than 30 mins! Enjoy!

Easy Breadsticks

1 C	Warm Water
3 T	Brown Sugar
1 t	Salt
1/4 C	Oil
3 C	Whole-Wheat Flour
2 1/2 t	Yeast

1. Mix all the ingredients together to form a dough. Knead thoroughly to fully mix the ingredients.
2. Roll out on a floured surface and knead a few more times. Shape into a square. Roll out into a rectangle. If you roll it thinner, you will have crispier breadsticks. I like mine nice and soft and fluffy, so I like leaving mine 1/4-1/2" thick. 
3. Using a pizza cutter, slice the dough into 3/4 " strips.
4. You can twist the strips, but I like mine just straight with slashes cut with a knife for decoration. Let rise for 20 minutes in a warm spot. I like putting mine in a warm oven, it speed it up and makes the really rise!
5. Bake at 375 degrees F for 10-15 minutes.
6. Once they come out of the oven, brush with butter and sprinkle with garlic salt, parsley, and parmesan cheese.  You can also top with other seasonings like Italian dressing seasoning pouches, or actually mix an herb of your choice IN the dough like thyme or rosemary.

ENJOY!

Deceptively Delicious Doughnuts

by Pam

These are sooo tasty, light and moist. Baked with healthy ingredients to please everyone!

(I split the dough and do half spice and half chocolate doughnuts)

Makes 12 large doughnuts

1 cup light or dark brown sugar

1 cup of pumpkin puree

1 cup sweet potato puree (or 2 cups of either one)

1 cup milk

2 large eggs (or just whites)

2 T. Smart Balance (or other type of butter)

2 tsp. vanilla

2 cups whole wheat flour (I sprouted, dried then ground the flour resulting in a light and sweet flour, but not necessary to do)

2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. cinnamon or pumpkin pie spice mix

3 T. cocoa powder for chocolate doughnuts

confectioners' sugar, chocolate, etc. for toppings

1. Preheat the oven to 350 degrees F. Coat a doughnut mold or muffin tins with cooking spray. (if using dark teflon tins, no need to oil)

2. In a large bowl, beat together the sugar, pumpkin & sweet potato purees, milk, eggs, butter and vanilla.

3. Add flour, baking soda, baking powder & mix well.

4. Now divide the dough into two portions if doing spice and chocolate and add the flavorings to each batch.

5. Pour batter into 2 separate quart size bags, cut the bottom corner off and squeeze the batter through into the doughnut mold.

6. Bake 15-20 mins. until tops are lightly browned and a toothpick comes out clean. Scoop them out with a soft thin spatula onto a rack to cool.

7. Dust with sugar or chocolate, etc.

8. Store in airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Bread making just got easier! Here's an Artisan bread with only 10 mins. of your personal time. It ferments on it's own for 8-18 hrs. while you're doing other things. A nice thick crust, it looks and tastes incredible! (from Cook's Illustrated) Tweaked by Pam. :)

Artisan Bread-Almost No-Knead

Baked in either a Dutch oven, enameled cast iron Dutch oven or a heavy stockpot, this bread is amazing. Baking it in a a pot with a lid simulates a professional steam oven. So easy and tasty!

Personal time: 10 mins.

Total time: about 20 hrs.

3 cups flour (I used 2 cups hard white wheat & 1 cup all purpose flour)

1/2 tsp. yeast (either instant or regular work)

1 1/2 tsp. salt

1 1/2 cups warm water

1 tablespoon white vinegar

2 tablespoons honey if using whole wheat flour

Optional: Add 1 T. minced fresh rosemary & 1 cup parmesan in step one.

1. Whisk flour, yeast, and salt in large bowl. Add honey to liquids. Using a rubber spatula, fold wet mixture to dry mix, 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 hrs. (I've successfully put it in a warm 170 degree oven, then turned off the temperature, turning it on and off again to keep it slightly warm)

2. Spray or wipe with oil a long piece of parchment paper then place inside a 10-inch skillet or a basket around that size (my 8" x 8" x 4" tall basket works great). Transfer dough to a lightly floured surface and knead about 10-15 times forming it into a ball as you knead, pulling edges into the middle each time. Transfer ball, seam side down, to the parchment-lined basket or skillet. Spray or wipe oil on top of ball and loosely cover with plastic wrap. Once again, let rise at room or low oven temperature until doubled, about 2 hours.

3. 10 mins. before baking, place a 6 or 8 quart pot or Dutch oven with the lid in oven to heat at 425 degrees F. Lightly flour top of dough and using a razor blade or very sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.

4. Carefully remove hot pot and lid from oven. *Leave a pot holder on the lid to remind you that it is hot! (doesn't hurt to do the same on the handles of the pot) Pick up dough by lifting parchment paper overhand and lower gently into pot, letting any excess paper hang over. Cover pot and place in oven for 35 mins.

5. Remove lid and continue baking until loaf is deep brown, approximately 15 mins. longer. Inserting an instant-read thermometer into center should register 210 degrees. Carefully remove from pot using paper to hold onto; transfer to wire rack and cool to room temperature, about 1-2 hours.

*Fermented breads need to cool. Resist the urge to tear into it until it's fully cooled. Then toast or re-warm if desired.

Banna-choco-nut Drop Scones

From: Rochelle

These are great for a quick on-the-go breakfast item--again, great for finals week!! They are light & yummy and will keep you running! I created this recipe from my favorite drop-biscuit recipe under the breads section.

Banna-choco-nut Drop Scones

2 C	White Flour
2 C	Whole-Wheat Flour
1 T + 1 tsp	Baking Powder
2 tsp	Salt
1 2/3 C	Soy Milk
1/3 C	Vegetable Oil
1	Ripe Banana-Mashed
2 tsp	Cinnamon
1/3 C	Brown Sugar
2 T	Cocoa
1/3 C	Peanut Butter

* Can also add 1/2 of slightly cooked oatmeal if desired.

Sift into a mixing bowl: White and whole-wheat flour, baking powder, salt, cinnamon, and cocoa. With a fork, quickly mix in soy milk, vegetable oil, banana, brown sugar, and peanut butter. Drop by spoonfuls onto a greased cookie sheet. Bake at 450 degrees for 12-15 mins. 

Whole-Wheat Garlic Drop Biscuits

From: Rochelle

These are my ALL time favorite biscuits! They are SO super easy and quick and SO yummy! If you want a quick bread item for your next meal, these are them!

Whole-Wheat Garlic Drop Biscuits

2 C	Whole-Wheat Flour
2 t	Baking Powder
1 t	Salt
1 1/4 C	Milk
2 T	Vegetable Oil
1/2 C	Grated Cheddar Cheese*
1/4-1/2 C	Butter
1	Clove Garlic or Garlic Powder
	Parsley Flakes

Sift into a mixing bowl flour, baking powder, and salt. With fork quickly mix in milk, vegetable oil, and cheese. Drop by spoonfuls onto a buttered cookie sheet.

Bake 450 degrees for 12-15 minutes. While biscuits are baking, sauté garlic in butter. Brush each cooked biscuit with butter mixture and sprinkle with parsley flakes.

*I often just leave out the cheese. They also taste fine without the garlic butter brushed on top. 

Whole-Wheat Soft Pretzels with Honey Mustard Dipping Sauce

From: Rochelle

Austin and I have a bucket list every semester. It helps us cope with school and actually have a life. On our list, we had: make soft pretzels. I got the recipe from one of my roommates on HER wonderful cooking blog that she does with her sisters: Four the Love of Food.  I made a few adaptions, but the recipe is pretty much theirs.  These are the most wonderful pretzels. . . I LOVE THEM! And with the honey-mustard dipping sauce.  . . I am SOLD!

Whole-Wheat Soft Pretzels

1½ cups warm water 

1 tbsp. sugar

2 tsp. kosher salt

2¼ tsp. instant yeast

2 C. all-purpose Flour

2 1/2 C Whole-Wheat Flour 

4 tbsp. unsalted butter, melted

Vegetable oil, for greasing the bowl

For finishing:

Cooking spray

10 cups water

2/3 cup baking soda

1 egg yolk beaten with 1 tbsp.  water

Pretzel (or kosher) salt

Any other toppings: cinnamon sugar, sesame seeds, pepper, etc. 

* I really liked Sesame Seeds and Freshly Cracked Pepper with the Mustard sauce!*

1. To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

2. Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

3. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt and other toppings. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Honey Mustard Dipping Sauce:

1/2 cup mayonnaise (you may substitute with fat free mayonnaise)

1/4  cup prepared yellow mustard

2 tablespoons sugar

2 tablespoons honey

1.         Stir ingredients together until smooth.

Bread Pudding

Bread Pudding

by Pam

Why don't we make this comfort food more often?! We love it for breakfast or dessert, and warm with soymilk is heaven!

10 slices whole wheat bread, cut into cubes

1/4 cup butter, melted

1 teaspoon ground cinnamon

1/2 cup raisins

6 eggs, beaten

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

3 cups hot milk (160 degrees F/71 degrees C)

1 pinch ground nutmeg

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.

Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.

Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes. Press the bread into the liquids and let it set for 15 mins. before baking.

Sprinkle with nutmeg and bake for 25 minutes.

Spicy Apple Muffins

From: Rochelle

This is another recipe from my wonderful cousin Natalie. Natalie and I were made in the same mold, I swear. We don't look alike but inside we are exact copies of one another! Anyway, Austin and I wanted something new for breakfast so we decided to make this yummy muffins! The spices in these muffins remind me of the fireplace and warmth and the sweet glaze kisses the top of each muffin. SO good!

Natalie's Spicy Apple Muffins

1	Egg
1/2 C	Milk
1/4 C	Vegetable Oil
1 1/2 C	Unsifted Flour ( I used whole-wheat)
1 1/2 t	Baking Powder
1/4 t	Salt
1/2 C	Brown Sugar- Packed
1 t	Cinnamon
1/4 t	Nutmeg
1 C	Apple-Peeled & Finely Chopped
1/2 C	Raisins (optional)
1/2 C	Chopped Nuts (Optional)

Beat egg and stir in oil and milk. Blend together next 6 ingredients. Stir into egg mixutre until flour is moistened. (Batter will be slightly lumpy.) Stir in fruit and nuts. Fill greased muffin tins 2/3 full. Bake at 400 for 20-25 minutes. While still warm drizzle glaze over tops.

Glaze:

1 C	Powdered Sugar -Sifted
1/4 t	Vanilla
4 t	Hot Water

Mix together 1 cup sifted powdered sugar, 1/4 tsp vanilla extract and 4 tsp hot water.

We made our muffins in a really cool muffin tin given to us at our wedding from one of my previous roommates, Kristen. I believe she got it from Ikea. They also sell the liners for their pan. It makes these skinny, tall muffins which are super cute! 

Fun Muffin Tin from Ikea. 

Grandma's Dinner Rolls

From: Rochelle

This recipe is actually from my Grandma. She submitted this to the Family Cookbook. I thought I would try it out because I LOVE Grandma's rolls. I doubled the recipe and made a few tweaks, but they are SO yummy! We have gobbled almost all of them up and it as only been 3 days!

Grandma's Dinner Rolls
Makes 2 dozen large rolls


1 1/2 C Warm Water
2 Pkgs Yeast
1/2 C Sugar
1/2 C Honey
2 t Salt
2 Eggs
1/2 C Egg Substitute
1/2 C Butter
1/2 C Oil
4 C White Flour
4 C Whole-Wheat Flour

1. Combine water and yeast to dissolve.
2. Stir in sugar, honey, salt, eggs, butter,oil, and half of each kind of flour.
3. Add the rest of the flour and mix until smooth. It will be sticky but you can still handle it.
4. Shape in balls for rolls and place on cookie sheet greased or with parchment paper.
5. Bake at 400 degrees for about 12-15 minutes or until golden brown.

This are so tender and yummy! Austin and I like taking a fried egg and a slice of lunch meat and making a breakfast sandwhich. They would be perfect for a Sunday dinner or potluck. We would have these at Sunday dinners at my Grandma's. I love them!

Thanks Grandma!