Eggy Bread for Easter

1 pkg active dry yeast ( 1/4 c warm water)
1/2 c milk
1/4 c sugar
1/4 c margarine
1 tsp salt
3 cups flour
1 slightly beaten egg
icing and candy decorations

Soften yeast in 1/4 c warm water (110 degrees).
Heat milk, sugar, margarine, and salt unitl sugar dissolves.
Stir in 1 c flour; beat smooth.
Add softened yeast and egg; beat well.
Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface till smooth and elastic (8-10 minutes).
Place in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide in half. cover; let rest 10 minutes.
Shape dough into egg shaped balls; place in well greased baking pan(s). Pie pans work great!
Cover; let rise in warm place until double (about 1 hour). Makes 12-16 rolls depending on size.
Bake 375 degrees @20-25 minutes. Cool completely and decorate!

This is one of our Easter favorites! When there is time, each "egg" can be individually decorated with piped on buttercream icing. When there isn't, just glaze and sprinkle with candies! Pretty and yummy! hugs and blessing Mom LBB

Mom's Pumpkin Bread (family fall classic!)

3 1/2 cups flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp nutmeg
3 cups sugar
4 eggs
2/3 cup water
2 cups pumpkin
1 cup oil
1 1/2 cup walnuts
Mix wet ingredients together, then dry ingredients together and add them gradually, then walnuts. Bake in ungreased baking pans at 350 for one hour. Yummy! - K

We recently revisited this at Thanksgiving and b/c of the sweetness of the pumpkin we reduced the sugar by 1/2 cup. Still super yummy!