Feather-Light Overnight Rolls

Ingredients:

• 1 cup water
• 1 cup butter (2 sticks)
• 3/4 cup sugar
• 2 tsp salt
• 1 cup cold water
• 2 (.25 oz) packages yeast
• 1/2 cup warm water
• 4 eggs, beaten
• 7 1/2 cups flour

Instructions:

In a 6-quart pan brig the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. Dissolve yeast in the 1/2 cup warm water (not hot). When first mixture is luke-warm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about 1/2 inch thick. Spread dough lightly with butter. Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets (about 12 rolls per sheet). Let rise about 4 hours. Bake at 400 F for 12 minutes. Makes 3 to 4 dozen rolls. 

If doing ahead, freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. To use, return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions. 

Notes:

I half this recipe right now because there are only two of us eating it. It is true to the number of rolls it makes. Halving the recipe made 2 dozen rolls. 

Source:

The Essential Mormon Cookbook 

Chicken Noodle Soup

Ingredients:

• 1 small stewing chicken (2-3 pounds)
• 3 tsp salt
• 1/8 tsp pepper
• 2 chicken bouillon cubes
• 1/2 medium onion, chopped
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 1 bay leaf
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups noodles

Instructions:

1. In a large soup pot, combine 2 1/2 quarts water, chicken, salt, pepper, bouillon, onion, marjoram, thyme, bay leaf, carrots, and celery. Cover and bring to boil, skimming off foam. Reduce heat and simmer, covered, 1 1/2 hours or until chicken is tender
2. Transfer chicken to a plate. When cool enough to handle, remove skin and bones and cut meat into chunks. Skim fat from stock and bring to boil. Add noodles and cook 8 minutes or until tender. Return chicken to pot and heat through. Remove bay leaf before serving. 

Notes:

I usually end up doubling the recipe because I can never find a 2-3 pound chicken. I half the amount of salt and double the amount of bouillon. 

Source:

Readers Digest The Ultimate Soup Cookbook p. 93