dinner rolls and chicken salad

These are two of my favorite recipes.

These are my go-to rolls that I make about once a week. I started using this recipe because it didn't call for shortening or butter. This makes a great all-around dough that I have used for rolls, cinnamon rolls, bread sticks, etc.

I make the chicken salad less often, but when I do make it I think, "I should make this more often." Its pretty basic salad recipe, but the dressing makes it delicious.

I got both of these recipes from a cookbook from our college ward.

Dinner Rolls

1 1/2 c. warm water

1 Tbsp. sugar

1 Tbsp. rapid rise yeast

1 cup warm milk

5 Tblsp. vegetable oil

6 Tblsp. sugar

1 Tblsp. salt

1 egg

6 cups flour ( I use 4 cups wheat and 2 cups of white)

Mix water, sugar and yeast. Set aside

Mix milk, vegetable oil, sugar, salt and egg. Add yeast mixture. Add flour.

Mix it all together until it forms a nice dough.

Let it rise until double. (one hour)

Punch it down and divide into rolls. (I get exactly 2 dozen in 2, 9X13 pans if I plan it well)

Let it rise another hour.

Bake for 10-20 minutes (depends on size) in a 350 degree oven.

Chicken Salad

10 boneless chicken breasts or 3-4 cans of chicken

1 can water chestnuts

1 lb. green or red grapes

1 cup celery slices

1 20 oz can pineapple tidbits

Dressing:

1 1/2 cup mayo (I always use light mayo)

1 Tbsp. soy sauce

1 Tbsp. lemon juice

Cook chicken and shred it.

Mix together mayo, soy sauce and lemon juice.

Mix dressing with all other ingredients.

Refrigerate overnight. (It really is better when you do this)

Serve on rolls or croissants.