Best-Ever Whole Wheat Dinner Rolls
2 c. water
3/4 c. vegetable oil
2 Tbsp. molasses
3 3/4-4 1/4 c. bread flour
3 c. whole wheat flour
2 tsp. salt
2 pkg. active dry yeast
2 eggs
1/2 c. sugar
melted butter

In a small pan, heat water, oil and molasses until very warm (120 to 130). In a large mixing bowl, combine warm liquid, 2 c. bread flour, 1 c. whole wheat flour and the remaining ingredients; beat 4 minutes at medium speed. By hand, add remaining whole wheat flour and enough of the bread flour to make a stiff dough.
On a floured surface, knead dough until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until dough is doubled in size (about 1 hour). Grease either 3 8"x8" pans or 1 13"x9" plus 1 8"x8" pan. Punch down dough and divide it into 6 pieces; then divide each of those into 6 pieces, for a total of 36. Shape each piece into a smooth ball and place in pans. Cover and let rise in a warm place until they are doubled in size (about 45 minutes).
Bake at 375 for 15-20 minutes or until golden brown. Remove from oven and brush with melted butter. Cool slightly before serving. Yield: 3 dozen rolls.

New Year's Bread (c. 1880)
2 c. milk, scalded
1/2 c. sugar
1/2 c. shortening or butter
2 pkg. yeast
7-71/2 c. flour
2 eggs
1 tsp. salt

Combine sugar, shortening and salt. Pour hot milk into mixture to melt shortening. Combine yeast with 1/4 c. warm water and set aside. Add 2 c. flour to milk mixture and then beat in the eggs, yeast mixture and 2 c. more flour. Stir in the rest of the flour. Mixture will be a little sticky. Knead a few minutes. Let rise in bowl until doubled, 1-2 hours. Punch down, roll out and cut into three strips. Braid. Let rise another 1-2 hours. Bake at 375 for 15-25 minutes. This makes a wonderful sweet bread.

Hash Brown Quiche
1 24-oz. pkg. frozen shredded potatoes
1/3 c. melted butter
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. diced, cooked ham
1/2 c. half & half
2 eggs
1/4 tsp. seasoned salt

Thaw frozen potatoes, then press firmly into a baking dish. Brush with melted butter. In a mixing bowl, toss cheeses and ham; place over potatoes. Beat half & half, eggs and salt. Pour over cheese/ham mixture. Bake at 350 for about 45 minutes, or until knife inserted near the center comes out clean.

Company Chicken Roll-ups
4 boneless, skinless chicken breasts
1/4 tsp. pepper
2 Tbsp. spreadable cream cheese
2 tsp. dried parsley
1/4 tsp. minced garlic
1-2 oz. thinly sliced ham
3 Tbsp. fine breadcrumbs
1 tsp. oregano
1 tsp. sweet basil
1 Tbsp. grated parmesan cheese
1/2 c. milk
2 Tbsp. melted butter
2 tsp. lemon juice
1 tsp. paprika

Flatten chicken breast with a mallet or rolling pin, and sprinkle with pepper. In a small bowl, combine cream cheese, parsley, and garlic and mix well. On each chicken breast, place 1/4 of the ham, then spread 1/4 of the cream cheese mixture on top. Roll up the chicken, beginning at the shorter end of each breast, using toothpicks to keep chicken roll together.
In a flat dish, combine the breadcrumbs, oregano, basil and parmesan cheese. Dip each chicken roll in milk, then crumbs, turning to coat. Place, seam side down, in a greased baking dish. Combine melted butter and lemon juice and drizzle it over the chicken. Sprinkle the paprika on top and bake, uncovered, at 350 for 1/2 hour or until tender throughout. Take out toothpicks before serving. Yield: 4 servings.