Maddox Copy Cat Rolls

2 Tbsp. yeast (not rapid rise)
1/2 cup of warm water
2 cups whole milk
1/2 cup sugar
1/2 cup butter
3 large eggs
5 1/2 cups of all purpose flour

In a saucepan, melt the butter and add the milk and salt.  Scald but do not boil.  Remove from the heat and allow to cool.  In a measuring cup, mix the yeast and warm water.  Add a pinch or sugar from the 1/2 cup measure and stir.  Let the yeast sit and proof for a few minutes.  In a large bowl, mix the yeast mixture, eggs, sugar, milk mixture and flour just until blended and no lump of flour remain.  Do not over mix  The dough will be sticky and very loose.  Let the batter/dough raise until double (about 90 minutes).  Mine took only 50 minutes to double in size.  Preheat the oven to 357 degrees.  Spoon it into greased muffin tins and let it raise again until until doubled in size.
Bake for 12-15 minutes or until the roll are golden brown.  I'd go a little more on the underdone side.

I Can't Believe I Made This Bread, Bread Lisa Clawson

3 cups all-purpose flour
1/2 tsp yeast
1 3/4 salt
1 1/2 cups water (not hot or cold. Just water)

In a large bowl combine all the ingredients together and stir until blended. Only a minute. Cover with plastic wrap and let dough sit for 12-24 hours. It will rise a little and start to look really wet and bubbly.   I have used dough as early as 8 hours and as late as 36 hours later. It always works. This is a very forgiving recipe.
After the long rest, turn dough out onto a flour surface. Lightly turn the tough onto itself a few times. Don't knead this, your more or less just roughly forming the dough. Let it sit for 20 minutes to rest. In the meantime preheat oven to 450 degrees and place a cast iron Dutch oven inside. The pan needs to stay in the hot oven about 20 mins.
Take the hot pan out of the oven and place the dough ball in the pan. You don't need any grease, or butter for the pan. With a sharp knife cut an X into the top of your dough. This will help it tear in a real rustic way. Place the lid on top of the Dutch oven and place the pan back in the oven.
Bake for 30 minutes at 450 degrees with the lid on. Take the lid off and bake another 20 mins.

Ramon Gandia's Oatmeal

2 cups old-fashioned oatmeal

2 cups skim milk

2 cups water

2 teaspoons sugar

Pinch salt

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

1. Put all ingredients in a saucepan and bring to a simmer. Reduce heat and cook until thick, soft and creamy, at least 25 minutes. Stir often to make sure that oatmeal doesn't stick to bottom of the pot. A little extra milk or water can be added as needed.