Cornbread for Dressing

Ingredients:

2 Tblsp. shortening or vegetable oil

2 large eggs

4 cups self-rising white cornmeal mix (White Lily preferred)

3 1/2 cups buttermilk (or 3 cups milk - but not skim)

1/2 cup vegetable oil

1/4 cup all purpose flour

Preparation:

1. Heat oven to 425 degrees.

2. Spoon 2 Tblsp. shortening or 2 Tblsp. vegetable oil into medium-sized cast iron skillet or 8" square glass pan. Place in oven for about 5 minutes, until shortening is melted/oil is spread and pan/skillet is hot.

3. While pan is heating, whisk eggs into a medium bowl.

4. Whisk buttermilk (milk) and oil into eggs.

5. Add cornmeal and flour to egg mixture and stir until just moistened (batter will be lumpy).

6. Remove skillet from oven and tilt it to coat entire bottom with shortening.

7. Pour batter into skillet.

8. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.

Easy and Best Southern Buttermilk Biscuits

Ingredients:
1 stick unsalted butter, very cold
2 1/4 cups self-rising flour, plus more for kneading and work surface
1 1/4 cups buttermilk

Preparation:
1) Slice the butter into 1/4" thick slices.

2) Put the 2 1/4 cups of flour into a large bowl and toss in the butter slices. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and resembles small peas.

3) Cover dough and refrigerate for 10 minutes.

4) Preheat oven to 450 degrees.

5) Line a baking sheet with parchment paper.

6) Remove dough from fridge, and add buttermilk, stirring gently with a fork just until the flour is moistened. The dough will be very sticky.

7) Turn the dough out onto a floured surface and gently knead it three or four times, adding flour as needed.

8) Press or pat the dough into a 3/4" thick rectangle (about 9" x 5"), then sprinkle it with a little more flour.

9) Fold the dough over onto itself in three sections.

10) Again press dough into a 3/4" thick rectangle and fold over itself into three sections. Repeat the press and fold two more times (4 total).

11) Press or pat the dough to 3/4" thickness, then cut with a 2" cutter. 

12) Place biscuits, sides touching, onto the prepared baking sheet.

13) Bake biscuits for 13 to 15 minutes, or until lightly browned. Do not overbake, or biscuits will dry out.

14) Optional: brush tops of biscuits with melted butter.

Makes approximately 12 biscuits.

Homemade Buttermilk Biscuits

Ingredients: 

2 1/2 cups all-purpose flour

2 Tblsp. aluminum-free baking powder

1 tsp salt

1/2 cup unsalted butter, cubed and very cold

1 cup + 2 Tblsp. cold buttermilk, divided

2 tsp honey

Preparation:

1. Preheat oven to 425 degrees.

2. Place flour, baking powder and salt in a large bowl or food processor. Whisk or pulse until combined. 

3. Add cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Continue until coarse crumbs form.

4. Put mixture in a large bowl, and make a well in the center of the mixture.

5. Pour 1 cup of the buttermilk into the well, and drizzle the honey on top.

6. Fold everything together with a large spoon until it begins to come together. Do not overwork the dough, which should be shaggy and crumbly with some wet spots.

7. Turn out the dough onto a floured work surface, and gently bring it together with floured hands. The dough will be sticky as you bring it together; have extra flour nearby, and use it often to flour hands and work surface.

8. Using floured hands or a rolling pin, flatten into a 3/4" thick rectangle, as best as possible. 

9. Fold one side into the center, then the other side.

10. Turn the dough horizontally.

11. Gently flatten into a 3/4" thick rectangle again, and repeat the folding.

12. Turn the dough horizontally one more time, and gently flatten again.

13. Repeat folding one more time (3 times total).

14. Flatten into a final 3/4" rectangle -- do not get the rectangle too thin, or your biscuits will be too thin!

15. Cut into circles with a biscuit cutter. Do not twist the biscuit cutter when pressing down, as that will seal off the edges of the biscuit and keep it from fully rising.

16. Re-roll scraps and cut until all dough is used. Recipe should yield 8-10 biscuits.

17. Arrange biscuits in a 10" cast iron skillet, with sides touching.

18. Brush the tops of the biscuits with the remaining buttermilk.

19. Bake for 15-20 minutes until tops are golden brown.

20. Remove from oven, and top with melted butter, if desired.

Crusty Dinner Rolls

Ingredients:

1 1/2 cups warm water (110 degrees)

1 Tblsp. yeast

2 Tblsp. white sugar

2 Tblsp. vegetable oil

1 tsp. salt

4 cups bread flour

Preparation:

1. Stir together warm water, yeast and sugar in the mixing bowl of a stand mixer. Let stand for about ten minutes, until creamy.

2. Add oil, salt and 2 cups of the flour to the yeast mixture. 

3. Mix on low speed of stand mixer using dough hook.

4. Once dough starts to come together, continue to add flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.

5. Turn mixer to low-medium speed, and mix for eight minutes. Dough should be smooth and elastic.

6. Lightly oil a large bowl, place the dough in the bowl, and turn to coat.

7. Cover dough with a damp cloth, and let rise until doubled, about one hour.

8. Turn the dough out onto a lightly floured surface and deflate it.

9. Divide the dough into 16 equal pieces, and roll into round balls.

10. Place balls onto lightly greased baking sheets about 2" apart.

11. Cover balls and let rise for about 45 minutes, until doubled in volume.

12. Bake rolls in a 400-degree oven for 18 to 20 minutes until golden brown.

Italian Bread

 Ingredients:

2 cups ~100°F water

2 1/2 tsp active dry yeast

5+ cups flour (all purpose or bread)

2 1/2 tsp. salt

1 Tblsp. brown sugar

2 Tblsp. olive oil

1 egg white (optional)

Preparation:

1. Stir yeast into 1/2 cup of the water; let it proof while you get the rest of the ingredients ready.

2. Combine flour, sugar and salt in electric mixer bowl.

3. Add yeast mixture, remaining water and olive oil.

4. Mix on lowest speed of mixer using dough hook attachment until a dough starts to form. 

5. Bump up the mixer one speed (still on low) and continue to mix for seven minutes. Add additional flour, as needed, up to 3/4 cup, to keep it looking like a dough.

6. While dough is mixing, oil a large glass bowl.

7. Put dough on floured surface and knead by hand for 1 to 2 minutes to get dough to be smooth, firm and elastic.

8. Put dough in oiled bowl, spray with a small amount of cooking spray, and cover tightly with plastic wrap.

9. Place dough in a warm, draft-free place for 1-2 hours, or until doubled in size (this process can be sped up by use of a warming drawer set to "bread proof").

10. On a lightly floured surface, turn the dough out and flatten it with your hand. Make it into a large rectangle -- or two smaller rectangles, if you want two smaller loaves instead of one big one.

11. Tightly roll up the dough, making sure to seal the seams with each roll.

12. Place dough on a baking sheet dusted with flour. 

13. Cover dough lightly with a towel, and let it rise for another 30 minutes, or until doubled in size.

14. Preheat oven to 425°F.    

15. Place a rimmed baking sheet on the bottom rack of the oven, and fill it with 2 cups (or so) of water to create some steam right before you put the bread in the oven.

16. If desired, brush loaf lightly with egg white.

17. Put the bread on the center rack of the oven to bake. Bake for 25-30 minutes (adjust to 20 minutes if you've made two loaves from one recipe), or until brown and the loaf sounds hollow when thumped.

Hawaiian Bread Rolls

Ingredients:

7 to 7 1/2 cups all-purpose flour

3/4 cup mashed potato flakes

2/3 cup sugar

2 pkgs yeast

1 tsp sale

1 cup milk

1/2 cup water

1/2 cup butter, softened

1 cup pineapple juice

3 eggs

2 tsp. vanilla extract

Preparation:

1. In a large bowl, combine 3 cups of the flour, potato flakes, sugar, yeast and salt.

2. Heat water. milk, butter and juice to 120 degrees. Add to dry ingredients.

3. Mix with paddle attachment on stand mixer until just poistened.

4. Add eggs, then beat until smooth.

5. Add vanilla and beat until mixed in.

6. Add enough flour to form a soft dough. Swap to dough hook on mixer and mix until dough begins to come together and pull away from side of bowl.

7. Turn onto a floured surface, and knead until smooth and elastic, about 6-8 minutes.

8. Place dough in greased bowl, turning to grease the top. Cover lightly with plastic wrap and let rise for an hour or so until doubled.

9. Punch dough down and put on a lightly floured surface. Divide into roll-sized pieces and shape each into a ball. 

10. Place dough balls in greased pan(s). 

11. Cover and let rise until doubled, about 45 minutes.

12. Bake at 375 degrees until golden brown, 20-25 minutes. Can pour melted butter over the tops if desired. Cover loosely with foil if tops brown too quickly.

13. Recipe will make roughly 3 dozen rolls. Rolls can be frozen before their second rise on a cookie sheet and then placed in a Ziploc bag to use as needed. Let frozen rolls rise before baking.

Louise's Corn Bread

Ingredients:

1/2 cup flour

1/2 cup enriched corn meal (not self-rising)

1 egg

2 Tblsp. baking powder

Salt 

Buttermilk

Jalapeños, as desired

Preparation:

1. Heat oil in cast iron skillet in 350-degree oven.

2. Mix ingredients together, using buttermilk as needed until thick but pourable.

3. Pour into hot skillet and bake at 350 until done.

Sourdough Cinnamon Rolls

Ingredients:

DOUGH

1/2 cup whole milk, room temperature

1 3/4 cup all-purpose flour

1 Tblsp. vanilla extract

2 Tblsp. butter, room temperature

2 Tblsp. white sugar

1 cup sourdough starter, preferably fed

Pinch salt

FILLING

6 Tblsp. butter, melted 

1/2 cup brown sugar

1/2 cup white sugar

2 tsp cinnamon

WHIPPED CREAM CHEESE FROSTING

3 ounces cream cheese, softened

1/4 cup butter, softened

1 1/2 cup powdered sugar

1 tsp vanilla extract

Pinch salt

Preparation: 

1. Add all the dough ingredients to stand mixer fitted with dough hook

2. Knead ingredients for about five minutes. The dough should be moist and sticky, not dry and in a ball. If it is too sticky, you can add up to 1/4 cup more flour so that you can easily move it to the bowl.

2. Grease a medium-sized bowl.

3. After all the ingredients are incorporated and the dough is smooth, place into greased bowl. 

4. Cover dough with a towel and place in a warm spot for about three hours, or in a warming drawer set to bread proof for two hours. NOTE: Dough can sit for up to five hours. After that, it's best to refrigerate it and then let it get back to room temp before continuing.

5. In a small bowl, combine sugars and cinnamon and mix thoroughly.

6. Once dough has risen, pour it onto a flour-dusted counter and press it flat. Dough should be very soft but not sticky.

7. Press dough into a rectangle or gently roll it out with a rolling pin until dough is slightly less than 1/2" thick.

8. Pour half of the melted butter over the entire surface of the dough and spread it evenly.

9. Spread sugar mixture over dough, making sure it covers the entire surface, then pour remaining melted butter evenly over sugar mixture. Gently press sugar mixture into dough very lightly.

10. Gently roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.

11. Using a very sharp knife, cut the dough evenly into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8x8-inch baking pan or round deep-dish pie pan.

12. Cover the rolls with greased plastic wrap and place them in a warm dry space to rise for about two hours. Depending on how active the sourdough is, if it's not too active, the rolls can also be left overnight to rise.

13. Preheat oven to 350°F.

14. Bake rolls for about 25 minutes, or until lightly golden brown.

15. Put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.

16. Mix on low to just combine. Once ingredients are all incorporated, turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.

17. When rolls have about 5 minutes left to back, spread frosting on them and place them back in the oven. Alternately, rolls can be cooked fully, then inverted to another serving platter and iced.

Makes 6-9 rolls.

Naan Flatbread (2 ingredients)

Ingredients:
1 cup unsweetened Greek yogurt
1 1/4 cup+ self-rising flour
Olive oil

NOTE: Other types of unsweetened yogurt can be used, but additional flour may be required to get the dough to the correct texture. Recipe makes eight large flatbreads.

Preparation:
1. Mix flour and yogurt in a stand mixer with the dough hook attachment until combined.

2. Knead on medium speed for about three minutes until ball forms. If dough is too watery, gradually add a tablespoon of flour at a time until it becomes more firm. Be sure to use a spatula to regularly get flour off the bottom of the mixing bowl so that it is all incorporated.

3. Turn dough out onto a floured surface.

4. Sprinkle with flour and knead a few times until it forms into a good ball.

5. Divide the ball into eight pieces.

6. Roll each piece into a ball, then use a rolling pin to roll each ball out into a thin circle (of sorts) on a floured surface.

7. Heat a cast iron skillet over medium-high heat.

8. Put a scant tablespoon of olive oil in the skillet and make sure it is distributed evenly.

9. Gently lay a circle of dough into the skillet. Cook until it is browned (spotty) on the bottom. It will bubble up in places as it cooks.

10. Gently flip dough with tongs (it should be firm enough to pick up and flip), and brown on the other side.

11. Add oil to skillet between dough cooking as necessary, being careful not to get the pan too oily as to "fry" the bread.

12. Keep warm under a towel or in a warming drawer or low heat oven until ready to serve.

Classic Dinner Rolls (Coronavirus Easter Rolls)

Ingredients:
2 to 2 1/4 cups all-purpose (or bread) flour
1 (2 1/4 tsp) envelope rapid rise yeast
2 Tblsp sugar
1/2 tsp salt
1/2 cup milk
14/ cup water
2 Tblsp butter, melted


Preparation:

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.  

2. Heat milk, water and butter until very warm (120° to 130°F).  Add to flour mixture.  

3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  

4. Add 1/4 cup flour; beat 2 minutes at high speed.  

5. Stir in enough remaining flour to make soft dough.  

6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  

7. Cover; let rest 10 minutes.

8. Divide dough into 12 equal pieces; shape into balls.  

9. Place in greased 8-inch round pan.  

10. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

11. Bake in preheated 375°F oven for 20 minutes or until done.  

12. Remove from pan; brush with additional melted butter, if desired.  

Thin Crust Pizza Dough

Ingredients:
3/4 cup lukewarm water
1 tsp active dry yeast
1 tsp sugar
2 cups all-purpose flour
1 tsp salt
olive oil or melter butter, to brush on the crust

Preparation:
1. Place a baking sheet in the oven, and heat to 500°F while you make the dough.

2. Pour the water into a bowl and stir in the sugar. Sprinkle the yeast over the water, stirring only slightly, and let stand until the yeast is dissolved and foamy, about 5 minutes.

3. Mix in the flour and salt with the yeast using a wooden spoon until floury, shaggy dough forms.

4. Turn the dough out on a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, about 5 to 8 minutes. If the dough sticks to your hands, add a tablespoon of flour at a time until it's easier to work with; but avoid adding too much flour, if possible.

5. Cover the dough lightly and set aside for about ten minutes.

6. Divide the dough into two parts. Roll each part into a thin layer of crust, 1/4" thick or less. If the dough starts to shrink back, let it rest for five minutes, and then try rolling again.

7. Remove the preheated baking sheet from the oven, and place it upside down. Transfer the dough directly onto the upside down baking sheet, then brush with the oil or melted butter. Spread on pizza sauce and add toppings and cheese. Keep toppings light, as crust is thin.

8. Bake until crust is golden brown and cheese is melted and browned in spots, about five to eight minutes.

NOTE: Dough can be allowed to rise or be refrigerated to give it more flavor and a crackling crust. Dough will expand in the refrigerator, so be sure to place it in a much larger container for storing.

Jalapeno Cheddar Corn Bread (from Jiffy Mix)

INGREDIENTS:
2 c. canned cream-style corn
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped
2 pkgs. Jiffy corn bread mix
4 eggs, beaten
1 c. chopped onion

PREPARATION:
1. Preheat oven to 350°F.

2. Grease a 13x9x2 inch pan. (Ideally, use a cast iron skillet.)

3. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion and jalapenos. Stir well.

4. Pour into pan. (If using a cast iron skillet, be sure to heat the skillet and put some vegetable oil in it before pouring the batter into the pan.)

5. Bake about 1 hour at 350°F degrees.

Recipe can easily be halved. Melted butter can also be poured over the cornbread as soon as it comes out of the oven. Use a toothpick or skewer to poke small holes in the top crust before pouring the butter over for best results.

Banana Bread

Ingredients:
⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil
½ cup honey or maple syrup
2 eggs
1 cup mashed bananas (about 2½ medium or 2 large bananas)
¼ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1¾ cups white whole wheat flour or regular flour
Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit,etc.

Topping:
Coconut sugar
Melted butter
Cinnamon

Preparation:
1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.

2. In a large bowl, beat the oil and honey together together with a whisk.

3. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.

5. Stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.

6. Pour the batter into the greased loaf pan.

7. Mix together topping ingredients and dot on top of batter.

8. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Olive-Cheese Bread

Ingredients:
1 loaf French bread
6 ounces pimiento-stuffed green olives
6 ounces black olives
2 stalks green onions
1 stick butter, room temperature
1/2 cup mayonnaise
3/4 lb Monterey Jack cheese, grated

Preparation:
1. Roughly chop both black olives and pimiento-stuffed green olives.

2. Slice green onions into thin pieces.

3. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.

4.Spread mixture onto French bread that has been sliced lengthwise.

5. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

NOTE: Mixture can also be refrigerated (up to two days) and used as a dip with crackers.

Homemade Pizza Dough

Ingredients:
1/2 Tblsp sugar
1/4 cup water (105 degrees)
1 pkg active dry yeast
3 cups Gold Medal Better for Bread enriched white flour
1/2 cup yellow cornmeal
1/2 tsp crushed kosher salt
2 Tblsp olive oil
1/2 Tblsp sugar
3/4 cup water

Preparation:
1. Combine 1/2 Tblsp sugar and 1/4 cup 105 degree water in a measuring cup. Mix to dissolve.

2. Add the yeast to the water and sugar, and mix to dissolve. Set aside.

3. In a mixer bowl, combine flour, cornmeal, salt, olive oil and 1/2 Tblsp sugar. Mix well to blend.

4. When the foam on the yeast mixture reaches the 1/2 cup mark (10-15 minutes), add it to the mixer bowl and set mixer to stir (using dough hook).

5. Using the measuring cup, slowly add water until a tacky (not sticky) dough has formed.

6. Roll dough out onto a floured surface and knead until smooth and elastic (3-5 minutes).

7. Place in a lightly oiled (olive oil) bowl, roll to coat, and cover with a hand towel. Place in a warm spot and allow to rise until doubled in size (1-2 hours).

NOTE: Rising time can be shortened to 45-75 minutes by using a warmed oven. If oven does not have a dough proof setting, preheat the oven on warm and then turn off. Add the covered bowl to the oven only when you can grab and hold the oven grate with your bare hand without undue discomfort.

Blooming Bacon Cheddar Ranch Bread

Ingredients:
1 firm round loaf of bread, such as sourdough
5 strips bacon, cooked and diced
1/2 c to 1 c shredded sharp cheddar cheese
6 Tbsp butter, melted
4 tsp ranch seasoning mix
Marinara sauce

Preparation:
1. Preheat oven to 350 degrees.

2. Using a sharp, serrated knife, cut the bread lengthwise in rows about 1 inch apart. Turn the bread 90 degrees and repeat to create cubes, holding the bread down with your other hand as you cut. Make the cuts as deep as you can, but don't cut all the way through the bottom.

3. In a small bowl, combine the melted butter and ranch seasoning mix.

4. Carefully insert the cooked bacon and cheese between each bread cube. Drizzle the seasoned butter in between the crevices and all over the loaf.

5. Wrap the loaf with tin foil and bake on a baking sheet for 10 minutes. Carefully unwrap the foil and bake uncovered for another 15 minutes.

6. Allow to cool slightly before serving. Serve with marinara sauce, if desired.

Homemade Cinnamon Rolls

Ingredients:

Dough
1 cup milk
4 Tbs butter, cut into chunks3 1/4 - 3 1/2 cups all-purpose flour, divided1 (.25 ounce) package instant yeast (about 2 1/4 tsp)1/4 cup white sugar1/2 teaspoon salt1 egg

Filling1 cup brown sugar, packed1 1/2 tablespoon ground cinnamon1/2 cup butter, softened

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk


Preparation:

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Source: OurBestBites.com

Sheila's Yeast Rolls

Ingredients:

1 cup crisco
2/3 cup sugar
1 1/2 tsp. salt
1 cup boiling water
2 beaten eggs
2 packages of yeast
1 cup of lukewarm water
6 cups of sifted flour

Preparation:
Pour the cup of boiling water over the crisco, sugar and salt. Add 2 beaten eggs.

Add yeast to the 1 cup of lukewarm water.

Alternately add 2 cups flour and part of the yeast mixture, and blend in mixer using dough hook until all flour and yeast are incorporated.

Cover and refrigerate at least 4 hours.

Using very little flour, roll dough out 1/4 inch thick. Cut with biscuit cutter, butter centers and fold over.
Put in greased pan.

Let rise for about 3 hours (they will fall if left too long). I just cover them with a tea towel and leave them on the kitchen counter.

Bake at 350 for 10-15 minutes.

Monkey Bread

Ingredients

4 pkg canned refrigerated biscuits (not Grands, just plain)

2-4+ cups sugar

4-6+ tblsp cinnamon

1+ stick melted butter or margarine, room temperature

Preparation

Cut biscuits into quarters. Mix together sugar and cinnamon.

Dip biscuit quarters in melted butter and then coat in cinnamon/sugar mixture. Place coated biscuit pieces into non-stick bundt cake pan, pressing down lightly.

When all biscuit pieces are quartered, drizzle remaining butter over cake and sprinkle remaining sugar on top.

Bake at 350 degrees until cake is no longer "springy" to touch.

Serve warm by pulling apart pieces instead of cutting.

Banana Chocolate Chip Bread

Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 bananas, mashed
1 1/2 cup white sugar
2 eggs, lightly beaten
1 Tbsp vanilla
2/3 cup butter, melted
2 cup semisweet chocolate chips

2/3 cup packed brown sugar
4 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoon butter

Directions
Preheat oven to 300 degrees F (190 degrees C). Lightly grease 3 loaf pans

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter and vanilla. Stir the banana mixture into the flour mixture just until moistened and add chocolate chips.

Spoon batter into prepared pans.

In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over batter.

Bake in preheated oven for 60 minutes, until a toothpick inserted into center comes out clean.