Lion House Wheat Rolls & Honey Butter

2 teaspoons active dry yeast
1 1/2 cups warm water
2 tablespoons molasses
1/2 cup quick rolled oats
3 tablespoons dry milk
1/2 cup all purpose flour
3 tablespoons shortening
3/4 teaspoon salt
3 1/4 cups whole wheat flour

Dissolve yeast and molasses in warm water and let proof until foamy- about 5 minutes. Add remaining ingredients, leaving the flour as the last addition. The dough should be slightly sticky, so add the flour slowly.
Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size (about an hour).
Punch down dough and knead lightly. Roll out until dough is about 1/2 inch thin. Cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet.
Allow to rise for 30-40 minutes.
Bake at 375 degrees for 12 to 15 minutes.
Makes 2 dozen rolls.

Serve with Honey Butter: Combine equal parts of real butter (at room temperature) and honey, and 1/2 to 1 teaspoon vanilla with a hand mixer.

Granola

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside.

In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices.

Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes. Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.