Ingredients :
1/4 ounce active dry yeast, 1-1/2 teaspoons salt, 3-1/2 cups all purpose flour, 1/4 cup warm water (115 F), 1 cup milk, 1/3 cup vegetable oil, 1/4 cup mashed potatoes, 1 egg, 3 tablespoons sugar
Chive Filling:
1 cup minced fresh or frozen chives, 1 egg yolk, 1 cup sour cream

Butter or margarine (melted)

Preparation :
In a bowl, dissolve yeast in water. In a saucepan, heat milk, oil and mashed potatoes to 115 F. Transfer to a mixing bowl; add yeast mixture, egg, sugar and salt. Add enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Turn dough onto a floured surface. Roll into a 15-in. x 10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1 inch slices. Place cut side down in a quarter sheet baking pan (13″x9″x2″). Cover and let rise until doubled, about 1 hour. Bake at 370 F for 30 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

Ingredients :
2 cups all purpose flour, 1 teaspoon salt, 1/2 cup milk, 1 tablespoon butter or margarine, 1/4 cup water, 3 tablespoons honey, 1 1/4 cups whole wheat flour, 1/4 ounce Fleischmann’s RapidRise Yeast, 1 tablespoon butter or margarine (melted)

Preparation :
In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter to 125F. Slowly add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1/2 cup flour, beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 9-10 minutes. Cover, let rest 10 minutes. Roll dough to 12×8 inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9×5 inch loaf pans. Cover, let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 370 F for 30 minutes or until done. Remove from pan, cool on wire rack. Brush with melted butter.

Ingredients :
1/2 cup milk, 1/4 cup water, 3 tablespoons butter or margarine, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, 1 1/2 teaspoons Fleischmann’s Bread Machine Yeast, 1 egg, 1/2 teaspoon salt, 2 1/2 cups bread flour, 1/2 cup chopped dates or raisins, 3 tablespoons sugar, Dates or raisins for decoration
Powdered Sugar Glaze:
1/2 cup powdered sugar, 1 to 2 tablespoons milk, 1/4 teaspoon vanilla extract

Preparation :
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough cycle.
Or
Combine ingredients, as usual, beat 2 minutes at medium speed of electric mixer and knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10-15 minutes When cycle is complete, remove dough from machine. Divide dough into 4 equal pieces; roll each to 24 inch rope. Divide each rope into 1 (13 inch), 1 (6 inch), 2 (2 inch), and 1 (1 inch) strips. Coil 13 inch strip to make body, coil 6 inch strip to make head. Attach head to body; pinch to seal. Shape 2 (2 inch) strips into ears and remaining 1 inch strip into tail. Attach to body and head. Place on greased baking sheet. Cover; let rise in warm, draft free place until doubled in size, about 40 to 50 minutes. Bake at 370 F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack. Brush with Powdered Sugar Glaze. Insert date pieces for eyes.
Powdered Sugar Glaze: In a small bowl, combine 1/2 cup powdered sugar, 1 to 2 tablespoons milk, and 1/4 teaspoon vanilla extract. Stir until smooth.

Ingredients :
3 cups all purpose flour, 1/3 cup sugar, 1/2 cup water, 1/4 cup milk, 1/4 cup butter or margarine, 1 egg, 1/4 ounce Fleischmann’s RapidRise Yeast, 1 teaspoon salt,
Cocoa Topping:
1/2 cup butter or margarine, 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 3/4 cup powdered sugar, 3/4 cup all-purpose flour

Preparation :
Cocoa Topping:
In medium bowl, cut 1/2 cup butter or margarine into 3/4 cup powdered sugar and 3/4 cup all-purpose flour with pastry blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Shape into a log. Cover; refrigerate until ready to use.
Dough:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter to 125F. Slowly add to flour mixture. Beat 2 to 3 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, beat 2-3 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into smooth balls. Place balls on greased baking sheet. Flatten each ball slightly.
Divide Cocoa Topping into 12 equal portions; flatten each portion to 2-1/2 inch round. Place 1 round on each dough ball. With sharp knife, make cuts 1/4-inch deep, on rolls to resemble seashells. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 370 F for 20-25 minutes or until done.

Ingredients :
3-1/2 cups all purpose flour, 2 tablespoons sugar, 1/4 cup milk, 1/4 cup butter or margarine, 1 large egg, 1 tablespoons butter or margarine (softened), 1 envelope Fleischmann’s RapidRise Yeast, 1 teaspoon salt, 1/2 cup water
Sugar Cinnamon Filling:
1 teaspoon ground cinnamon, 1/4 cup sugar, 1/4 teaspoon ground nutmeg

Preparation :
Sugar Cinnamon Filling:
In a small bowl, combine sugar, ground cinnamon, and ground nutmeg. Stir to blend. Reserve 2 teaspoons for topping.
In a large bowl, combine 1 cup flour, sugar, yeast, and salt. Heat water, milk, and 1/4 cup butter to 125 F. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in egg and 1/2 cup flour, beat 2 minutes at high speed. Stir in remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let it rest for ten minutes. Roll dough to 12 x 6-inch rectangle; spread with softened butter. Evenly sprinkle with Sugar-Cinnamon Filling. With sharp knife, cut dough lengthwise in half. Stack both halves; cut crosswise into 6 pieces. Arrange stacks, standing up with longer sides horizontal to bottom of greased 8-1/2 x 4-1/2-inch loaf pan. Place spiced surfaces of end slices face inward to prevent outer ends from over-browning. Cover; let rise in warm, draft free place until doubled in size, about 40 to 50 minutes. Evenly sprinkle top with reserved Sugar-Cinnamon Filling. Bake at 350 F for 35 to 40 minutes or until done. Remove from pan, cool on wire rack.