Wheat Watchers

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    We've talked the talk, now it's time to walk the walk. I'm letting the blog, newsletter and e-mail do most of the talking and leaving the meetings open for much more DOING!

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Food Storage Recipe Monday

Posted by imawheatwatcher on April 26, 2010

I thought that it would be a great use of this blog to post food storage friendly recipes every Monday. I have gotten several comments that people would LOVE more recipes. If you have a recipe that you love and would like to share, please email it to me!

Easy Refrigerator Rolls

2 cups warm water (not hot 110-155 degrees)
2 T. yeast
1/2 c. sugar
2 t. salt
1/2 c. shortening
1 egg (1 T. powdered eggs + 1/4 c. water) (for richer bread add another egg)
6 1/2 to 7 1/2 cups flour (I use half whole wheat half all purpose)

In bowl, dissolve yeast in water. Stir in sugar, salt. shortening, and egg. Mix in flour until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased-side up in greased bowl. Cover with damp cloth, place in refrigerator. About 2 hours before baking shape dough into 1 inch balls, cover, and let rise until double. Bake in preheated 325 degree oven for 20 minutes.

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5 Responses to “Food Storage Recipe Monday”

  1. Launi said

    Oooohhh these look good. Do they make good sandwich rolls too? They look like they would.
    Yum!

  2. They do Launi, they do! I love them also toasted with jam and peanut butter. đŸ™‚

  3. […] 1 lb. ground beef (I am sure ground turkey or chicken would be good too) 1 medium onion, chopped (1/4 c. dried onion flakes 1 c. cracked wheat, cooked 1 can tomato soup 1/2 c. ketchup 2 t. brown sugar 1 1/2 t. chili powder 1 1/2 T Worcestershire sauce 1 t. salt 1 1/2 t. dry ground mustard 1/2 t. curry powder 8 hamburger buns (or homemade refrigerated rolls) […]

  4. […] Easy Refrigerator Rolls […]

  5. […] on low for 6-8 hours and high for 3-4 hours. Shred chicken and place back into sauce. Make these rolls and you will have one delicious BBQ chicken sandwich. Like this:LikeBe the first to like this […]

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