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Oat Scones

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Ingredients 1 cup flour 1 cup rolled oats 1/2 tsp salt 1/2 tsp soda 1 tsp cream of tartar 1 tbs sugar 1/4 cup butter 1/2 cup milk Instructions Mix together first 6 ingredients. Cut in butter and add milk. Flour hands to keep from sticking and shape into  6 to 7 inch circle on cookie sheet. Cut into 8 sections.  Brush with egg (optional) and sprinkle with sugar.  Bake at 450 for 10 to 15 minutes.   Notes Sigrid makes this recipe frequently. Not an old family recipe; possibly gotten from Erika ori ginally .
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No-knead light dinner rolls

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Ingredients 1 package yeast 1/4 c butter 1 1/4 tsp salt 2 Tbs sugar 1 egg 2 3/4 c flour Instructions Dissolve yeast in 1/4 c warm (~85 degree) water for 10 minutes. In a separate bowl, combine butter, salt, and sugar.  Pour 1 c of boiling water over them and stir until dissolved. When it's cool enough for the yeast (~85 degrees), add yeast and egg.  Beat until blended. Add the flour to form a soft dough.  Place the dough in a greased bowl, rotating so the top of the dough is also greased. Cover with cling wrap and let sit in the fridge for 2-12 hours, or cover with towel and let sit in the room until it doubles in bulk. Punch it down. Roll small balls and fill each (greased) cup of a mini muffin tin with 3 balls.  Let rise again until doubled in bulk. Bake in a pre-heated 425 degree oven for ~15-18 minutes. Notes This recipe was modified from a Settlement Cookbook recipe and first made by Kira. Laura now makes these rolls every year for Thanksgiving.
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