I used some of my long-term food storage to bake honey bread rolls. This recipe is from Augason Farms Honey White Bread & Roll can. I generally followed the small recipe off the back of the Augason can.
Here are my preparation notes for making the Augason bread rolls:
Used ½ cup of water to proof 1-1/2 tsp of dry yeast with small amount of sugar
Used 2 tb-spoons of olive oil
Used 2 cups of flour from can plus a more flour added as needed
Added more water, probably another ¼ cup to bring up to ¾ cups+ total
Kneaded dough for 5 mins approx (by hand)
Divided into 9 balls and placed in well greased 12×12 baking pan
Put in oven with light on and covered with tea towel
I let dough rise for 1.5 hours before baking
Bake at 400 degrees for approx 13-14 minutes until light brown. Top with a little butter
Yield: 9 small rolls
Here is a photo of the nine bread rolls prepared and ready to rise before baking. Continue Reading →

They say you should use and perfect your cooking with home storage foods and that’s just how I discovered my version of this potato bacon soup.
I use 1-1/3 cups of the soup mix, along with the recommended 4-1/2 cups of water. But then I add several dashes of Worcestershire sauce, several dashes of pepper, at least a cup of cut-up potatoes, and finally about 4-5 slices of cooked bacon.
Chopped up the bacon into small bits as shown.
