Potato Pan Rolls

Potato Pan Rolls

4-1/2 to 5 c all-purpose flour
3 T sugar
2 pkgs quick-rise yeast
1-1/2 tsps salt
1-1/4 c water
3 T butter
1/2 c mashed potatoes(prepared without milk or butter)
Additional all-purpose flour

In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.

In a saucepan, heat water and butter to 120�-130�. Add dry
ingredients; beat until smooth. Stir in mashed potatoes and enough
remaining flour to form a soft dough. Turn onto floured surface;
knead until smooth and elastic, about 6-8 minutes. Cover and let
rest for 10 minutes.

Divide into 16 pieces. Shape each into a ball. Place in two
greased 8" or 9" round baking pans. Cover and let rise in a warm
place until doubled, about 30 minutes. Sprinkle with additional
flour. Bake at 400� for 18 to 22 minutes or until golden brown.
Remove from pans to wire racks to cool.

Makes 16 rolls

WHOLE WHEAT POPPY BISCUITS

WHOLE WHEAT POPPY BISCUITS
18 biscuits

1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar (or equivalent alternative sweetener)
1/4 cup poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine
1 cup buttermilk

Preheat oven to 425 degrees F. Lightly grease a baking sheet. In a large
bowl, stir together whole wheat flour, flour, sugar, poppy seeds, baking
powder, baking soda and salt.Using a pastry blender, cut in margarine
until mixture resembles coarse crumbs. Add buttermilk all at once,
stirring with a fork to make a soft, but slightly sticky dough.With
lightly floured hands, form dough into a ball.On a lightly floured
surface, knead the dough gently for 8 to 10 times. Pat or roll out the
dough into a 1/2-inch thick round.Using a 2-inch floured biscuit cutter,
cut out as many rounds as possible. Place on baking sheet.Gently form
scraps into a ball, flatten and cut out rounds.Bake in preheated oven
for 12 to 15 mins.Remove from baking sheet onto a cooling rack
immediately. Serve
warm.

Cumin-Caraway Rounds

Cumin-Caraway Rounds

Makes 40 crackers

3/4 cup all-purpose flour
3/4 cup rye flour
1 tablespoon caraway seed
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup butter, cut into 4 pieces
1/3 cup milk
1 egg white, beaten

In a food processor bowl combine all-purpose flour, rye flour, caraway seed,
baking powder, salt, cumin, and coriander. Add butter; cover and process until
blended. Add milk and process just until mixture forms a dough (if necessary,
add an additional 1 tablespoon milk).

Transfer dough to a floured surface and let stand 5 minutes. Roll to 1/8-inch
thickness and cut with a 2-inch cutter or use a knife to cut into desired
shapes. Transfer cutouts to an ungreased baking sheet. Brush lightly with egg
white. Using a fork, prick crackers all over.

Bake in a 350 degree F oven for 15 to 17 minutes or until crisp.
Cool completely on wire racks. Store in a tightly covered container in the
refrigerator for up to 1 week or in the freezer for up to 1 month.