Maggie Steffan Pan Rolls

Maggie Steffan Pan Rolls

 

1 pkg dry yeast + 1 tsp sugar + 1/4 cup warm water (not hot)

Mix together and set aside until foamy

 

1/2 cup sugar

2 cups water

1 egg, beaten

1/2 cup butter, melted

1-1/2 tsp salt

7 cups flour

 

Add egg, butter, sugar and water to the foamy yeast mixture. Add 2 cups flour. Beat with electric mixer 2 minutes.

 

Add the rest of the flour, a bit at a time, by hand, mixing to make a soft dough.

Place dough in a buttered dish, turning to coat all sides with butter. Cover with lid or clean towel and let rise in a warm place until doubled.

 

Knead dough until it is elastic. Roll into balls and place in a buttered pan. Let rise in a warm place until doubled.

 

Preheat oven to 375F. Bake until done.

Mouth-watering toffee

1 lb butter
1 cup white sugar
1 cup brown sugar, packed

2 cups chocolate chips (milk or semisweet)

candy molds

In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F without stirring. Remove from heat.

Pour candy into candy molds. Spread chocolate chips over candy and let melt.

After candy cools, break into bite-size pieces.

For molds, use break-apart hard candy high temperature molds like these:
http://www.confectioneryhouse.com/break-apart-bar-hard-candy-mold (the ones I have)

or these
http://www.stuff4crafts.com/hexagon-break-up-sweet-shoppe-candy-molds-l55-42.html?CAWELAID=600719459&gclid=CLucs8vZ-7gCFWJlMgodaHkAXg