World's Best Dinner Rolls

2 c whole milk (2% will do, but nothing less)
1/2 c sugar + 1 Tbs sugar, divided
5 1/3 Tbs butter
2 tsp kosher salt
4 1/2 tsp yeast
2/3 c warm water
8-9 c flour
3 beaten eggs

Combine milk, 1/2 c sugar, butter, and salt in a medium saucepan.  Heat over medium heat until butter melts.  Remove from heat and allow to cool to lukewarm.  (You can rub ice cubes along it or put the pan in a sink full of ice water to hurry this process along.  If the mixture is too hot it will kill the yeast, though, so this is important!)

Proof the the yeast and 1 Tbs of sugar in warm water for 10 minutes.

In a large mixing bowl, combine 3 c of flour and milk mixture.  Beat on low for 30 seconds, scraping sides of bowl constantly.  Add yeast mixture and beat on high for three minutes.  Add beaten eggs.  Stir in as much remaining flour as needed to make a soft dough.  (Dough should be very soft-- it will come away from the sides of the bowl, but it will stick to your fingers).  Place bowl in a warm place and cover with a clean towel, let rise 1 hour.

Punch dough down.  Turn out onto a lightly floured surface.  Divide in half.

Spray 2 9X13 pans with cooking spray.  Roll first portion of dough into a rectangle and cut into 12 equal size pieces.  Shape each piece into a ball and place in prepared pan.  Repeat with remaining dough in second pan.

Cover with a clean cloth and allow to rise in a warm place for 30 minutes.  After 15 minutes, preheat oven to 375.  Bake 15-18 minutes.  Rub a stick of cold butter over the tops of rolls when they're finished.


From Our Best Bites

Amish Fudge Cake

1 c flour
2 tsp baking powder
1/4 tsp salt
1 c unsweetened cocoa
1 c sugar
about 1/2 c milk
2 Tbs shortening, melted
1 tsp vanilla

Sauce:
1 1/2 c brown sugar
5 Tbs cocoa
1 3/4 c hot water

Vanilla ice cream


Mix together dry ingredients, then stir in milk, melted shortening, and vanilla.  Mixture will be very stiff.  Spread in an 8" or 9" square pan.

Sprinkle brown sugar and cocoa over batter.  Pour hot water over all.  Bake at 350 for 45 minutes.  Serve warm with ice cream.


From Experience Ohio Amish County

Katherine's Pasta Salad

1 lb. penne pasta
3/4 c feta cheese, crumbled
3/4 c pesto
1/2 bag baby spinach
4+ tomatoes, chopped
1 c ranch dressing
1/4 c milk
Extra options: cooked chicken, chopped olives, etc.


Cook pasta and drain briefly, not giving it time to cool down too much.  Mix with feta cheese and pesto until well mixed.  Add spinach and tomatoes and stir gently, allowing spinach to wilt slightly.  Mix ranch and milk in a separate bowl and then add to pasta and mix again.

Chill for 2-3 hours.

*This recipe is super forgiving-- nothing needs to be measured too carefully.



From Rachael Aveytua