Honey Graham Bread

1 cup Milk                                                              1/3 cup Honey
1 TBL Salt                                                              1/4 cup Margarine
1/2 cup Warm Water                                              2 pkg Yeast
2 1/2 cups unsifted Graham Flour                            3 3/4 cups unsifted White Flour

Scald milk. Add honey, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Add lukewarm milk mixture, graham flour and 2 cups white flour. Beat until smooth. Stir in enough additional white flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic. Place in greased bowl turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 1 hr. Punch down and let rise again until double in bulk, about 1/2 hour. Shape into loaves. Place in greased loaf pans, cover and let rise in warm place until double in bulk, about 1/2 hour. Bake at 350° for 45 minutes or until done.

Yeast Rolls

2 cups scalded milk
1/4 cup shortening/butter
1/4 cup sugar
1 1/2 tsp salt
2 packages (or 2 TBL) Yeast
1/4 cup lukewarm water
5-6 cups flour

Combine milk, shortening, sugar and salt. Cool to lukewarm. Soften Yeast in lukewarm water. Combine with milk mixture. Add half of the flour. Beat well. Add more flour to make soft dough. Turn out onto lightly floured board and knead for 10 minutes. Place dough in well-greased bowl. Let rise in warm place approximately 2 hours.

Shape into rolls. Let rise 45 minutes. Bake at 375° for 15-20 minutes.