In past years I remember a special day, celebrated in March, known as Bake and Take Day. Is this day still observed?

Yes. Bake and Take Day is an annual event, the fourth Saturday of March, to celebrate home baking and community spirit.

It is sponsored by the Kansas Wheat Commission, Toastmaster, Red Star Yeast and Products, and the Kansas Association of Wheat Growers.

Everyone is encouraged to celebrate Bake and Take Day March 23 by baking a product made from wheat and giving it to a neighbor, relative or friend. In addition, Kansas residents who send their Bake and Take Day story to the Kansas Association of Wheat Growers, 315 Houston St., Suite C, Manhattan 66502, by May 1 will receive a free recipe book and be entered in a drawing to win a free bread machine.

The purpose of Bake and Take Day is to let someone know you care and to express gratitude to others by sharing a baked item. It is an ideal community service project for adult and youth groups.

By participating in Bake and Take Day, you’re also providing that special person with a healthy message. By sharing a healthy, low-fat baked item, you’re reinforcing the Food Guide Pyramid, which recommends eating six to 11 daily servings of grain products because they are generally low in fat, high in complex carbohydrates and good sources of fiber.

How did Bake and Take Day start?

Bake and Take Day began in 1970 as a community service event in Sumner County the largest wheat-producing county in Kansas.

The Sumner County Wheathearts, an auxiliary organization of the Kansas Association of Wheat Growers, wanted to share the harvest celebration. This allowed members of the community to bake their favorite dish and share it with neighbors, friends and family.

The concept was so successful that the Kansas Wheathearts decided to create a national Bake and Take Day celebration in 1973. More than a third of the states commemorate the fourth Saturday in March by participating in Bake and Take Day.

To inspire some interest in participating in this activity, here is a recipe to try. For more ideas, visit the Kansas Wheat Commission Web site at www.kswheat.com.

Dill Rolls Or Sandwich Buns

2 packages (4 1/2 teaspoons) active dry yeast

1/2 cup lukewarm water (105-115 degrees)

1 1/2 cups lukewarm 1 percent milk (105-115 degrees)

1/2 cup (1 stick) margarine or butter, softened

1/2 cup sugar

1 1/2 teaspoons salt

1 large egg

1-2 teaspoons dried dill weed

2 tablespoons dried minced onions

7- 7 1/4 cups bread flour

Dissolve yeast in water; let sit 5 minutes. In a large bowl, stir together warm milk, margarine or butter, sugar and salt. Add dissolved yeast, egg, dill weed and onions. Beat in 3 cups flour; mix 2 minutes. Gradually add enough of the remaining flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook. Place in lightly greased bowl, turning to grease the top. Cover; let rise until double.

Punch dough down and let rise again until double. Punch dough down; divide into 40 portions for rolls or 20 portions for sandwich buns. Cover; let rest 10 minutes.

Preheat oven to 375 degrees.

Shape dough into rolls or sandwich buns. Place on greased baking sheets; cover. Let rise until double. Bake for 13-15 minutes or until golden.

Makes 40 rolls or 20 buns.

Nutrition Information (per roll): 120 calories, 3 g total fat, 5 mg cholesterol, 120 mg sodium, 21 g carbohydrate, 0.5 g dietary fiber, 4 g protein.