Sara Gelser - Sarison Communications + Design

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8 Federally insured by NCUA Scottie Savers Club Happy holidays from OSU Federal Give your child the gift of savings this holiday. Introduce your little saver to the Scottie Savers Club for kids at OSU Federal. There’s no minimum balance fee, and with every $5 deposit children up to age 12 earn a Scottie Buck. Then, kids can redeem their Scottie Bucks for toys, games and other fun stuff at any branch. Children learn firsthand that saving really is rewarding! For more financial learning go to osufederal.com or visit any branch of OSU Federal, a not-for-profit member-owned financial cooperative.
Rising to the occasion Winter’s harsh wind was soothed every year by coming into the kitchen and smelling fresh baked bread. Everyone looked forward to my mom’s famous buttermilk rolls, especially during the holidays. For Christmas she’d put the bread recipe to task and use it for several different things. After presents were opened on Christmas morning, we’d help her make the dough. Part went into cinnamon rolls for breakfast, part into rolls for Christmas dinner and the rest we made into braided wreaths that we decorated and delivered to the neighbors. While the rolls were rising she made fry bread with butter and sugar for us kids and my dad while we waited anxiously. Now that she’s a grandma, the grandkids are just as excited about Grandma Sandie’s rolls. And she’s glad to have my sister and me in the kitchen to help bake. It feels good to have a recipe and a tradition to pass on to my kids. Bread dough tips » Two-finger test: Press the dough on the top with the tips of two fingers lightly and quickly about ½ inch into the dough. If the impression you made stays, the dough has doubled. If the indent quickly disappears, it needs a little more time. Cover and let rise longer. » Size: Dough is done rising when it has almost doubled in size. » Texture: Good bread dough should not be sticky to the touch, but instead soft and supple (like a baby’s cheeks). Overhandling the dough will make it tough and your rolls will be heavy. Soft and fluffy dough makes soft and fluffy rolls. fresh baked bread by Raeann Van Arsdall Grandma Sandie’s one-hour buttermilk rolls Makes 18 rolls. 1½ cups warm buttermilk 2 Tbsp. active dry yeast in ½ cup warm water 3 Tbsp. sugar ¼ tsp. soda 1 tsp. salt ½ cup oil 4½ to 5 cups of flour Warm buttermilk in saucepan until lukewarm to the touch, or a bit warmer. In a small bowl mix yeast in lukewarm water until dissolved, careful to keep active. (Test water temperature like you would a baby’s bottle.) Add buttermilk and yeast to oil mixture, then slowly add flour. Beat vigorously until mixed. Let rest 10 minutes and give the two-finger test (see Bread Dough Tips). Form into desired rolls. Let rest 10 minutes. Bake at 375°F for 25 to 30 minutes, or until golden brown. Brush tops with butter and serve. » Continue adding flour to the board and your hands while kneading to keep dough from getting sticky while touching your warm hands. » Brush rolls fresh from the oven with melted butter. In a rush, open cube of butter at one end and rub over rolls while holding the wrapped end. Resources: My mom, Sandie Shook www.baking911.com www.breadworld.com www.whatscookingamerica.net www.hanukat.com Beginner’s white bread Makes 2 loaves. 5½ to 6 cups all-purpose flour 3 Tbsp. sugar 2 envelopes rapid-rise yeast 2 tsp. salt 1½ cups water ½ cup milk 2 Tbsp. butter or margarine In large bowl, combine two cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat two minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in one cup flour; beat at high speed for two minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about eight to 10 minutes. Cover and let rest 10 minutes. Form into desired rolls or loaves. For loaves, divide dough in half. Roll each half into 12 x 7-inch rectangles. Beginning at short end of each rectangle, roll up tightly like a jellyroll. Pinch seams and ends to seal. Place seam sides down in greased 8½ x 4½-inch loaf pans. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 400°F for 25 to 30 minutes or until done. Remove from pans and cool on wire rack. 11
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Sara Gelser - Sarison Communications + Design

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