North Dakota's agricultural economy is the state's major source of income, and crops are the largest source of agricultural income. Wheat is the most important single source of agricultural income. North Dakota ranks number one in the nation as producer of spring wheats.

North Dakota's hard red spring wheat has a high protein/high gluten content which yields flours well suited for use in yeast breads. Hard red spring wheat is the primary ingredient in bread flour.

The following recipes utilize flour made from hard red spring wheat. Bread products are economical, easy to serve, and a good nutritional bargain. Serve them often.

1 pkg. active dry or 1 cake compressed yeast
1/4 c. water
1 c. milk, room temperature
3 tbsp. shortening
3 tbsp. sugar
1 tsp. salt
1 well beaten egg
3 1/2 c. sifted enriched flour

1.Soften compressed yeast in lukewarm water (85 degrees F.) or active dry yeast in very warm water (110 degrees F.).

2. Combine milk, shortening, sugar, salt, yeast and egg.

3. Gradually stir in flour to form soft dough.

4. Beat vigorously.

5. Cover with greased wax paper and towel and let rise in warm place (82 degrees F.) until double in bulk, about 1 hour.

6.Turn out on flour dusted canvas or board and roll about 1/4" thick in oblong shape, 8"x16".

7. Brush with melted butter and sprinkle with 1/4 cup brown sugar.

8. Roll as for cinnamon rolls.

9. Cut in 1" slices.

CARAMEL TOPPING:

1. Combine 1 cup of brown sugar, 2 tablespoons light corn syrup and 1 tablespoon butter.

2. Heat slowly in a greased shallow pan or muffin tins.

3. Set aside to cool.

4. Place rolls, cut side down, over the mixture.

5. Cover, let rise until double in bulk.

6. Bake in 375 degree oven for 25 minutes.

7. Remove from pan.

8. Cool, bottom side up.

Makes 2 dozen rolls.