On Tue 22 Nov 2005 07:34:15p, Thus Spake Zarathustra, or was it Dave Bell?

Ward Abbott wrote:
On Tue, 22 Nov 2005 03:40:58 GMT, Dave Bell
wrote:


I've been following this thread today, and they do look delicious...
About how many rolls does this make, Ward? I may want to halve the
recipe for a smaller group.


The recipe says the yield is three dozen. I have never got that many
out of the recipe..but then I made the rolls a little bigger. Also, I
have never halved the recipe but am going to do so this year. Smaller
crowd for us this year.


Thanks - I saw the 3 dozen, but it was way down with the orange rolls,
and I wasn't sure it applied to the basic ones. The more I think about
it, I think we're ending up with about 14, including 4 early teens.
Maybe I should be *doubling*, instead!

I guess so, if they're going to gorge on bread. :-) A holiday meals offers
too many other good tastes for me to eat more than one or two.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" wrote in message
...
On Tue 22 Nov 2005 07:34:15p, Thus Spake Zarathustra, or was it Dave Bell?

Ward Abbott wrote:
On Tue, 22 Nov 2005 03:40:58 GMT, Dave Bell
wrote:


I've been following this thread today, and they do look delicious...
About how many rolls does this make, Ward? I may want to halve the
recipe for a smaller group.


The recipe says the yield is three dozen. I have never got that many
out of the recipe..but then I made the rolls a little bigger. Also, I
have never halved the recipe but am going to do so this year. Smaller
crowd for us this year.


Thanks - I saw the 3 dozen, but it was way down with the orange rolls,
and I wasn't sure it applied to the basic ones. The more I think about
it, I think we're ending up with about 14, including 4 early teens.
Maybe I should be *doubling*, instead!

I guess so, if they're going to gorge on bread. :-) A holiday meals
offers
too many other good tastes for me to eat more than one or two.


If you get the teens to stuff themselves with dinner rolls it keep the costs
down and leaves the good stuff for the adults.

On Mon, 21 Nov 2005 12:16:17 GMT, Ward Abbott
wrote:

On Mon, 21 Nov 2005 04:50:54 GMT, "J@mes" wrote:


I'm hoping to make "dinner rolls" for thanksgiving.

Without a doubt....this is the best dinner roll recipe!
Sorry....but a food processor is not require rd.

@@@@@ Now You're Cooking! Export Format

Overnight Yeast Rolls
snip recipe for brevity

Wow! This looks great, thanks so much, Ward. The family will be
delighted to see homemade rolls on our TDay table tomorrow :-)

TammyM

On Wed 23 Nov 2005 09:51:51a, Thus Spake Zarathustra, or was it Vox
Humana?


"Wayne Boatwright" wrote in message
...
On Tue 22 Nov 2005 07:34:15p, Thus Spake Zarathustra, or was it Dave
Bell?

Ward Abbott wrote:
On Tue, 22 Nov 2005 03:40:58 GMT, Dave Bell
wrote:


I've been following this thread today, and they do look delicious...
About how many rolls does this make, Ward? I may want to halve the
recipe for a smaller group.


The recipe says the yield is three dozen. I have never got that
many out of the recipe..but then I made the rolls a little bigger.
Also, I have never halved the recipe but am going to do so this
year. Smaller crowd for us this year.


Thanks - I saw the 3 dozen, but it was way down with the orange
rolls, and I wasn't sure it applied to the basic ones. The more I
think about it, I think we're ending up with about 14, including 4
early teens. Maybe I should be *doubling*, instead!

I guess so, if they're going to gorge on bread. :-) A holiday meals
offers too many other good tastes for me to eat more than one or two.


If you get the teens to stuff themselves with dinner rolls it keep the
costs down and leaves the good stuff for the adults.

Good point! :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

What yeast do you use?

6 T is quite alot, even for 6 cups of flour.
I would be using Red Star "instant", by default.


With the 8 hour chill time, I will probably make the dough tom,orrow
morning, rather than tonight...

Dave

On Wed, 23 Nov 2005 13:11:15 -0800, Dave Bell
wrote:

What yeast do you use?

6 T is quite alot, even for 6 cups of flour.
I would be using Red Star "instant", by default.

Maybe you need to look closer at the original recipe...

@@@@@ Now You're Cooking! Export Format

Overnight Yeast Rolls

breads

3 tablespoon yeast
1 cup water, warm 105f.
1 cup shortening
1 cup sugar
1 teaspoon salt
1 cup water, boiling
2 large eggs
6 cup flour

Ward Abbott wrote:
On Wed, 23 Nov 2005 13:11:15 -0800, Dave Bell
wrote:


What yeast do you use?

6 T is quite alot, even for 6 cups of flour.
I would be using Red Star "instant", by default.
That's what comes from posting too early in the day!
I meant to type 3 T, not 6. Still, quite a bit if I use instant yeasts,
isn't it?

Dave

On Wed 23 Nov 2005 06:06:56p, Thus Spake Zarathustra, or was it Dave Bell?

Ward Abbott wrote:
On Wed, 23 Nov 2005 13:11:15 -0800, Dave Bell
wrote:


What yeast do you use?

6 T is quite alot, even for 6 cups of flour.
I would be using Red Star "instant", by default.
That's what comes from posting too early in the day!
I meant to type 3 T, not 6. Still, quite a bit if I use instant yeasts,
isn't it?

Dave

Then you would be using the wrong yeast. The recipe does not specify
instant yeast. Unless specified, one should assume regular yeast.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
On Wed 23 Nov 2005 06:06:56p, Thus Spake Zarathustra, or was it Dave Bell?


Ward Abbott wrote:

On Wed, 23 Nov 2005 13:11:15 -0800, Dave Bell
wrote:



What yeast do you use?

6 T is quite alot, even for 6 cups of flour.
I would be using Red Star "instant", by default.

That's what comes from posting too early in the day!
I meant to type 3 T, not 6. Still, quite a bit if I use instant yeasts,
isn't it?

Dave


Then you would be using the wrong yeast. The recipe does not specify
instant yeast. Unless specified, one should assume regular yeast.

Thanks!

Wayne Boatwright wrote:
A fine recipe for dinner rolls...

They came out very good, Wayne, despite some minor changes.

I used my unbleached white Spelt flour (so I could eat them), which
tends towards a slack dough. I wasn't comfortable enough adjusting the
recipe, so used the measurements you provided, which made the dough
"balls" a little soft, so they merged as they rose in the tins. Came out
looking more like corn muffins than trefoil rolls, but they had an
excellent crumb, and tasted great. 3 tablespoons of yeast *was* quite a
lot: even in the fridge for 7 hours, the dough at least tripled, pushing
the top off the bowl and running down the sides! I think I'd use less,
next time, as well as increasing the flour a bit.

Thanks from all of us - they made a nice addition to our meal!

Dave

On Fri 25 Nov 2005 12:50:35a, Thus Spake Zarathustra, or was it Dave Bell?

Wayne Boatwright wrote:
A fine recipe for dinner rolls...

They came out very good, Wayne, despite some minor changes.

I used my unbleached white Spelt flour (so I could eat them), which
tends towards a slack dough. I wasn't comfortable enough adjusting the
recipe, so used the measurements you provided, which made the dough
"balls" a little soft, so they merged as they rose in the tins. Came out
looking more like corn muffins than trefoil rolls, but they had an
excellent crumb, and tasted great. 3 tablespoons of yeast *was* quite a
lot: even in the fridge for 7 hours, the dough at least tripled, pushing
the top off the bowl and running down the sides! I think I'd use less,
next time, as well as increasing the flour a bit.

Thanks from all of us - they made a nice addition to our meal!

Dave


Dave, I'm glad you liked the rolls, but it wasn't my recipe. I also made
them for the first time and really liked them. Could it possibly be the
difference in flour with the yeast that made them rise that much? I used
Hodgson Mills unbleached all-purpose flour and Fleischman's yeast. Could
also be that my refrigerator was colder. My rise was only slightly more
the double. Maybe use 2 tablespoons of yeast next time.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:

Dave, I'm glad you liked the rolls, but it wasn't my recipe. I also made
them for the first time and really liked them. Could it possibly be the
difference in flour with the yeast that made them rise that much? I used
Hodgson Mills unbleached all-purpose flour and Fleischman's yeast. Could
also be that my refrigerator was colder. My rise was only slightly more
the double. Maybe use 2 tablespoons of yeast next time.

I don't think the flour was much of an influence on the rise; it usually
only tends to be slack and wet. 2T is about what I figured, too...

Dave

On Sat 26 Nov 2005 03:52:49p, Thus Spake Zarathustra, or was it Dave Bell?

Wayne Boatwright wrote:

Dave, I'm glad you liked the rolls, but it wasn't my recipe. I also
made
them for the first time and really liked them. Could it possibly be the
difference in flour with the yeast that made them rise that much? I
used
Hodgson Mills unbleached all-purpose flour and Fleischman's yeast.
Could
also be that my refrigerator was colder. My rise was only slightly more
the double. Maybe use 2 tablespoons of yeast next time.

I don't think the flour was much of an influence on the rise; it usually
only tends to be slack and wet. 2T is about what I figured, too...

Dave


I'd be curious as to how they come out. I probably won't be making rolls
again until Christmas, assuming we are eating at home.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!