Broccoli Salad / Yeast Rolls

By Ouida Gentry

BROCCOLI SALAD #1

1 # broccoli, , broken into small pieces
1 med. purple onion, sliced thin
1 cup golden raisins
1 cup mayonnoise
4 slices bacon, fried crisp & crumbled
3 tablespoon red wine vinegar
1 3.75 oz. sunflower seeds
Mix all together and chill for at least 2 hours before severing.

Broccoli Salad #2 (the one I served recently)

1 # broccoli
1/2 head cauliflower, tear both broccoli & cauliflower into small pcs.
1 purple onion, sliced thin
1 bell pepper, chopped
1 cup chopped celery
1 cup sour cream
1 cup mayonnaise
1 pkg. Italian salad dressing mix
1 cup golden raisins
Prepare first 7 ingredients into a large bowl, mix sour cream, mayonnaise and dressing mix together and gently stir into other ingredients.

Chill over night.

Refrigerator Rolls

2/3 cup oil
1 tablespoon salt
2 cups warm water 2 pkgs. dry yeast (dissolved in  1/4 cup warm water)
1/4 cup sugar
1/2 cup wheat germ
2 eggs
6 cups all purpose flour

Mix oil, salt, water, yeast, sugar, wheat germ and eggs in large bowl.

Add flour 1 cup at a time, stirring after each addition.

Cover with plastic wrap and place in refrigerator for at least 2 hours before using.

This dough last up to 5 days in the fridge.

To bake, make 2 inch balls from the dough and place them in a large grease cake pan, about 1 inch apart and cover with cloth until double in size.

Preheat oven to 375 degrees.  Bake about 20 minutes, or until golden. Invert pan to remove rolls, and serve warm.

Provided by Ouida Gentry, December 7^th, 2005