"Rolls and coffee cakes".

Fancy bubble bread.

1/2 c. granulated sugar 1 pkg. dry yeast 1/4 c. lukewarm water 2 eggs 1/2 c. lukewarm milk 1/3 c. shortening, softened 1/2 tsp. salt

3/4 c. sifted all purpose flour about 1/3 c. melted butter or margarine about 1 c. dark brown sugar cinnamon-sugar 1/2 c. coarsely chopped pecans or walnuts

Mix sugar and yeast in large mixing bow. Add lukewarm water; stir mix- ture until dissolved. Blend eggs, warm milk, shortening and salt into yeast mixture. Add flour, half at a time, blending well. Cover; let rise in warm place about 1 hour. When dough has doubled in bulk, press down; allow to stand 10 minutes. Turn dough onto well floured board; divide into 6 parts. Form 6 balls from each portion. Work quickly to prevent balls from rising while forming loaf. One by one, roll 24 balls in melted butter or margarine, then in brown sugar. Arrange bottom layer of 12 balls in well greased 9 inch tube pan. Sprinkle cinnamon sugar mixture and half of nuts. Make a second layer with another 12 balls; sprinkle with cinnamon sugar mixture and remain- ing nuts. Arrange top layer with 23 buttered, unsugared balls. Cover loosely; allow to rise in warm place until light, about 45 minutes. Bake in preheated 350 degree oven 40 minutes or until done. Allow to stand in pan on cooling rack 6 minutes; then turn bread out on rack. When cold, store in semi airtight container. Yields about 16 to 18 slices. Recipe submitted by: Angie Jenkins MA

Orange bowknots

1 1/2 c. milk, scalded 1/2 c. shortening 1/3 c. sugar 1 tsp. salt 1 pkg. granular yeast

2 well beaten eggs 1/4 c. orange juice 2 tbsp. grated orange peel 5 c. flour *****

Combine milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in this mixture. add eggs, orange juice and peel; beat thoroughly. Add flour, mix to soft dough. Cover. Let stand 10 minutes. Knead on lightly floured board. Place in greased bowl, let rise in a warm place until double in bulk, about 2 hours. Punch down. Roll dough 1/2 inch thick. Cut in 10 inch strips 1/2 inch wide. Tie each in a knot. Arrange on a baking sheet. Cover. Let rise until double. Bake in 400 degree oven for 15 minutes. Spread with orange topping.

Orange topping

2 tbsp. orange juice 1 c. sifted confectioners' sugar

1 tsp, grated orange peel *****

Blend orange juice, orange peel and sugar.
Makes about 2 dozen rolls.

Recipe submitted by: Evelyn Peterson. OH

Refrigerator rolls.