On Nov 5, 11:55*am, ImStillMags > wrote:
> I love these. *They are the same kind ofrollsgrandma made and the
> kind that used to be served inoldline restaurants and cafeterias.
> Very light, very soft, very good.
>
> I'm making them for Thanksgiving this year.
>
> 4 1/2 teaspoons active dryyeast
> 1 cup warm water - 110 degrees
> 1 tsp sugar
> Mix together and let set for a few minutes to proof youryeast.
>
> In your mixer or using a hand mixer
>
> Mix together * *1 cup sugar
> * * * * * * * * * * * * * * * *1 cup softened butter
>
> slowly add * *1 cup hot water
> * * * * * * * * * * * * * 1 tsp salt
>
> Beat until smooth.
>
> Beat in 2 eggs, *theyeastmixture, and 2 cups of bread flour.
> Beat for several minutes.
> Switch to your dough hook and add another 4-5 cups of flour one cup at
> a time. After all flour is added, either knead by hand or use mixer
> with dough hook until dough is smooth and easy to handle.
> * This usually takes 5-7 minutes in the mixer or about 10 minutes
> kneading by hand.
>
> Let rise in buttered bowl, covered, *until doubled in size. *If your
> kitchen is cool, put the dough in your oven with the oven light on and
> the door shut. * That creates a nice warm, humid atmosphere for
> rising.
>
> After the dough has doubled in size, *punch down and form into 24rolls. *An easy way to get uniform sizedrollsis to halve the dough
> and then halve each half and then go half-half-third. *Fold, stretch
> and tuck each one until you've got a nice smooth roll. * Place in two
> 9X13 buttered bakinYeast Rollsg pans or one large roasting pan. * Let
> rise until double in size and then bake in a 400 degree oven for 15-20
> minutes until golden brown.
>
> Brush the tops of therollswith butter as soon as you take them out
> of the oven.
>
> If you want a heartier wheat roll, *substitute 1 cup of whole wheat
> flour for one of the bread flour.

Just wanted to report that these were the rolls I made for
Thanksgiving dinner and boy, were they ever a hit. Big, fat, fluffy
yeast rolls. I made 24 rolls out of the batch and they were
gooooooooooood. Everyone loved them, especially the kids.

ImStillMags > wrote:

>On Nov 5, 11:55*am, ImStillMags > wrote:
>> I love these. *They are the same kind ofrollsgrandma made and the
>> kind that used to be served inoldline restaurants and cafeterias.
>> Very light, very soft, very good.

-snip-
>>
>> Beat in 2 eggs, *theyeastmixture, and 2 cups of bread flour.
>> Beat for several minutes.
>> Switch to your dough hook and add another 4-5 cups of flour one cup at
>> a time. After all flour is added, either knead by hand or use mixer

_snip-
>> Let rise in buttered bowl, covered, *until doubled in size. *If your
>> kitchen is cool, put the dough in your oven with the oven light on and
>> the door shut. * That creates a nice warm, humid atmosphere for
>> rising.
>>
I put a glass 9x13 roasting pan on my stone on the bottom of the oven.
I fill that with boiling water as I mix the dough. Only way I'd ever
get bread in the winter, when I really want to bake it. I like
the house closer to 60 than yeast does.

>>
>> After the dough has doubled in size, *punch down and form into 24rolls. *

-snip-
>* Place in two 9X13 buttered bakinYeast Rollsg pans or one large roasting pan.

-snip-
>Just wanted to report that these were the rolls I made for
>Thanksgiving dinner and boy, were they ever a hit. Big, fat, fluffy
>yeast rolls. I made 24 rolls out of the batch and they were
>gooooooooooood. Everyone loved them, especially the kids.
>

I have these on my 'to do' list. My standard recipe has no eggs and
only 1/3 cup of sugar. I questioned the number of rolls per 9x13
pan, though.

My recipe uses 9-10cups of flour & does 36 rolls which works out to
about the same ratio as these--- But I put my rolls in 10x2" round
cake pans. It seems like they'd get lost in the 9x13. [volume of
10x2 is 11 cups- 9x13 is 15]

Do they fill the pan? If they do I'll go that way & they might be
a lighter roll than what we've been having. [don't know if we'll like
that, but it is worth a try]

Do they 'spring' while cooking?

Jim

On Nov 30, 3:23*pm, Jim Elbrecht > wrote:
> ImStillMags > wrote:
> >On Nov 5, 11:55 am, ImStillMags > wrote:
> >> I love these. They are the same kind ofrollsgrandma made and the
> >> kind that used to be served inoldline restaurants and cafeterias.
> >> Very light, very soft, very good.
>
> -snip-
>
>
>
> >> Beat in 2 eggs, theyeastmixture, and 2 cups of bread flour.
> >> Beat for several minutes.
> >> Switch to your dough hook and add another 4-5 cups of flour one cup at
> >> a time. After all flour is added, either knead by hand or use mixer
>
> _snip->> Let rise in buttered bowl, covered, until doubled in size. If your
> >> kitchen is cool, put the dough in your oven with the oven light on and
> >> the door shut. That creates a nice warm, humid atmosphere for
> >> rising.
>
> I put a glass 9x13 roasting pan on my stone on the bottom of the oven.
> I fill that with boiling water as I mix the dough. * Only way I'd ever
> get bread in the winter, when I really want to bake it. * * *I like
> the house closer to 60 than yeast does.
>
>
>
> >> After the dough has doubled in size, punch down and form into 24rolls.
>
> -snip-
>
> > Place in two 9X13 buttered bakinYeast Rollsg pans or one large roasting pan.
>
> -snip-
>
> >Just wanted to report that these were the rolls I made for
> >Thanksgiving dinner and boy, were they ever a hit. * Big, fat, fluffy
> >yeast rolls. *I made 24 rolls out of the batch and they were
> >gooooooooooood. * *Everyone loved them, especially the kids.
>
> I have these on my 'to do' list. * My standard recipe has no eggs and
> only 1/3 cup of sugar. * I questioned the number of rolls per 9x13
> pan, though.
>
> My recipe uses 9-10cups of flour & does 36 rolls which works out to
> about the same ratio as these--- *But I put my rolls in 10x2" round
> cake pans. * * It seems like they'd get lost in the 9x13. * [volume of
> 10x2 is 11 cups- 9x13 is 15]
>
> Do they fill the pan? * * If they do I'll go that way & they might be
> a lighter roll than what we've been having. [don't know if we'll like
> that, but it is worth a try]
>
> Do they 'spring' while cooking?
>
> Jim

I put them in one large roasting pan. They were not touching when
they were first formed and put in the pan,. They rose and completely
filled the pan and boy did they spring while cooking....they were at
least three inches tall. I brushed them with butter immediately out
of the oven. They were like little pillows of goodness.

They took their time rising so give them plenty of rising time to
double with each rise. I had to do the second rise on the counter
because the turkey was in the oven so they took a bit longer than they
would have if I had been able to leave them in a warm oven.
I compensated by putting the toaster oven on warm and putting a couple
of towells on the top of it and setting the pan on that. It woked
just fine.