Bread Dinner Rolls:
Refrigerator Dinner Rolls:
- * 1 - 1/2 cups scalded milk
- * 2 packages active dry yeast
- * 1/3 cup sugar
- * 2 teaspoons salt
- * 2 eggs well-beaten
- * 5 cups of all-purpose flour
- * 1/3 cup melted butter
Instructions:
Scald milk and cool to lukewarm.
Sprinkle yeast in 1/2 cup of the lukewarm milk and 2 teaspoons of the measured sugar;
let stand for 10 minutes and stir.
Add remaining milk, sugar, salt, eggs and 3 cups of all-purpose flour.
Beat vigoursly until well blended.
Add melted butter and beat well.
Stir in remaining flour, using just enough to make a soft dough.
Turn out on lightly floured board and knead until smooth and elastic.
Quickly shape into a ball.
Place in a greased bowl and turn to grease top of dough.
Cover and place dough in the refrigerator until ready to use.
Remove the required amount from the refrigerator as needed.
Let stand until dough warms to room temperature (aboout 3 to 4 hours)
Then shape into rolls.
Place in greased muffin tins ( or close together on a greased cookie sheet ).
Cover and let rise in a warm place ( 80 to 85 ° F.) until double in bulk - about 1-1/2 to 2 hours.
* Note * - Dough will keep up to 1 week in the refrigerator.
Cover with waxed paper and a damp cloth.
Makes about : 3 dozen - medium-size rolls
Bake: 400°
Cook Time: 10 to 12 minutes
Standard Dinner Rolls:
- * 2 packages active dry yeast
- * 1 cup of lukewarm water
- * 2 teaspoons sugar
- * 2 cups milk
- * 1 tablespoon salt
- * 1/4 cup sugar
- * 1/3 cup shortening
- * 8 cups all-purpose flour
- * melted butter or margarine
Instructions:
In a small bowl sprinkle yeast in lukewarm water with 2 teaspoons of sugar; let stand for 10 minutes and then stir.
Scald milk and combine with salt, 1/4 cup sugar and shortening; stir until shortening is dissolved. Cool to lukewarm; add softened yeast.
Add half of the all-purpose flour and beat with wooden spoon or mixer until smooth. Stir in remaining flour using just enough to make a soft dough and prevent sticking to hands or bowl. Use more flour if necessary.
Turn out on lightly floured board; cover with clean towel and the dough rest for 10 minutes. Knead until smooth and elastic.
Shape into a smooth ball and place in a greased bowl ; turn dough over to grease surface.
Cover and let rise in a warm place (80 to 85°F.) Until double in bulk - about 1 - 1/2 hours.
Punch down and divide into equal portions. Shape as desired and place on a greased pan; brush tops with melted butter.
Cover and let rise in a warm place until double in bulk - about 1 hour.
Makes about : 4 dozen rolls
Bake: 375°
Cook Time: 15 to 20 minutes