Jamie Turner's Mom's Bread Recipe

From Jamie: Here is the one I used to make in Henderson a lot (it's my mom's recipe) and it's pretty basic, straight forward and yummy when fresh. The only down side is that it doesn't stay good for more than 2-3 days.

2 ½ cups warm water
1/3 cup oil
1/3 honey
1 T yeast (heaping)
1 ½ tsp salt (heaping)
7-8 cups whole wheat flour
*optional but best to use it: add ¼ cup gluten flour

Mix first 4 ingredients for 5 seconds. Then add the rest and only about 6 cups of flour to begin with. Add ¼ cup at a time until the dough pulls away from the sides (sometimes I have to scrape the sides a couple times in order to use less flour). Knead/mix in your mixer for 6 minutes. Cover, let rise until doubled and punch down.

With oil on your hands, form the dough into two loaves while trying to work out any large bubbles you feel. Place in very well-greased pans and let rise again until about half an inch above the sides. Bake at 410 for 10, then turn down the oven to 370 for an additional 15-17 minutes. Pull the pans out and let them stay in the pans for about 5 minutes before you try to turn them out onto a cooling rack. (these temps were based on trial and error with my last oven. not all ovens are created equal so just see how it goes!)

Cinnamon rolls via Carly Steward

And here's the cinnamon roll recipe:

Sweet Roll Dough—Phyllis Mason
3 ½ C. warm water
2 T. instant yeast
½ C. powdered milk
3 eggs
1 T. salt
½ C. sugar
½ C. oil
½ C. butter, melted
6 C. bread flour
4-6 C. all purpose flour

Mix together all ingredients in order given. Let rise until double. Roll out for rolls. Yield: 36 rolls

Old Fashioned Cinnamon Rolls—Phyllis Mason
Filling:
1 C. butter, melted
2 C. granulated sugar
1 C. brown sugar
¼ C. cinnamon

Mix butter, sugars, and cinnamon. Spread on sweet roll dough. Roll dough up tight. Cut in 1 1/2” lengths. Put 12 rolls per pan in three 9x13” pans. Let rise until double. Bake at 350 degrees for 20 min. Let cool. Spread glaze on top.

Glaze:
1 C. butter
½ C. milk
1 tsp. vanilla
1 tsp. Maple flavoring
3 C. powdered sugar
8 oz. cream cheese

Melt butter and milk together. Mix with rest of ingredients. Add more powdered sugar for a thicker glaze.

Caramel Pecan Rolls—Phyllis Mason
2 C. butterscotch chips
1 C. corn syrup
1/3 C. butter
1 C. pecans

Melt chips, syrup, and butter together. Add pecans. Spread evenly in 2 9x13” pans. Make cinnamon rolls. Put on top of caramel pecan mixture. Bake at 350 degrees for 25-30 min. When baked, remove from oven and turn upside down. Remove from pan while hot. Let cool. Yield: 24 rolls

Orange Rolls—Phyllis Mason
Filling:
¾ C. sugar
2 T. orange juice concentrate
¼ C. butter

Mix sugar and orange juice together. Butter rolled out sweet roll dough. Spread mixture on top. Roll up tight. Cut 1 ½” thick lengths and place 12 rolls per pan in 2 9x13” greased pans. Bake at 350 degrees for 25-30 min. Glaze while still hot. Yield: 24 rolls.

Glaze:
¾ C. sugar
½ C. sour cream
2 T. orange juice concentrate
¼ C. butter
Put all ingredients in sauce pan. Boil for 3 min.