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Cinnamon Rolls

2 cups milk
1 cube margarine
2 tsp. salt
1/2 cup sugar

Combine these and microwave for 4 minutes. Pour into mixer bowl.

Cool to lukewarm and add 2 eggs. Dissolve 2 yeast packets (4 1/2 teaspoons) in 1/2 cup warm water and add to other liquids.
Add 4 cups flour and mix with whip until just blended well on 3-4 speed. Put in dough hook and knead for 3 1/2 minutes at 3-4 speed, then add 3 cups flour and knead until mixed well and dough pulls away from sides of bowl. Cover with a dish towel and let rise to top of bowl. Punch down and roll into a rectangle. Spread with melted butter and then sprinkle with sugar and cinnamon. Roll and cut into 12-15 rolls (I use thread for cutting).
Let rise until double (when you press lightly on roll, the dent stays in the roll). Bake at 350 for 16-17 minutes. Frost while hot.

Frosting
4 cups powdered sugar
4 oz. cream cheese, softened
3 tbs. butter, softened

Add milk a few drops at a time if it is too thick

ARTICHOKE BREAD

1 c mayo

1 c powdered Parmesan cheese

1/2 t garlic salt

1 small jar marinated artichoke hearts, drained and finely chopped

Mix all together and spread over French bread sliced from the top down the middle. Broil in oven on middle rack on a cookie sheet lined with foil. Broil as long as you can without burning. Then turn off oven and wrap up in foil. Let sit in hot oven (turned off) for 20-30 min. Serve in slices.

WHEAT BREAD

2 q/2 c warm water

1 1/2 T yeast

1 c wheat flour

mix in your blender and let sit for 15 min. until foamy. Then add:

1/3 c honey

1/3 c oil

2 1/2 t salt

1 1/2 T dough enhancer (optional)

5-6 c wheat flour (can use half wheat half white)

Knead for 6-10 min. on speed 4 or by hand. Raise 30-60 min. in a greased pan. Bake @ 350' for 25-30 min. Brush with oil, butter, or egg white after baking for a softer crust.