On Sat 21 Jan 2006 08:17:40p, Thus Spake Zarathustra, or was it BobSlo?

>
>
> Wayne Boatwright wrote:
>> On Fri 20 Jan 2006 10:31:46p, Thus Spake Zarathustra, or was it
>> jmcquown?
>>
>>
>>>Arri London wrote:
>>>
>>>>Anyone have a tried and true recipe for those very soft dinner rolls?
>>>>Have tried a few recipes from the cookbooks we have inherited but the
>>>>rolls are just too 'bready' instead of soft and fluffy.
>>>>
>>>>My mother likes them and I'm trying to get as many calories into her
>>>>as poss LOL.
>>>>
>>>>TIA
>>>
>>>YES YES and did I say YES?! These are from the 1978 Good Housekeeping
>>>Cookbook. Wonderful, soft, tasty prep ahead yeast rolls. Ready? Here
>>>you go!
>>>
>>>Refrigerator Rolls
>>>
>>>6 - 6-1/2 c. all purpose flour
>>>1/2 c. sugar
>>>2 tsp. salt
>>>2 pkgs. active dry yeast
>>>1/2 c. butter, softened
>>>2 c. very warm water
>>>1 large egg
>>>vegetable oil
>>>melted butter
>>>
>>>Early in the day or up to 1 WEEK ahead:
>>>
>>>1. In a large bowl, combine 2-1/4 cups flour, sugar, salt & yeast.
>>>Add butter. With mixer at low speed, gradually pour in two cups hot
>>>tap water (120F). Add egg, increase speed to medium and beat 2
>>>minutes, occasionally scraping the bowl with a rubber spatula. Beat in
>>>3/4 c. flour or enough to make a thick batter; continue beating 2
>>>minutes. With a spoon, stir in enough additional flour (about 2-1/2
>>>cups) to make a soft dough.
>>>
>>>2. Turn dough onto a lightly floured board and knead until smooth and
>>>elastic, about 10 minutes. Shape into a ball and place in a large
>>>greased bowl, turning to grease the entire round of dough. Cover with
>>>a towel and let rise in a warm place until doubled, about 1-1/2 hours.
>>>
>>>3. Punch down dough. Turn the dough over and brush with oil. Cover
>>>bowl tightly with plastic wrap and refrigerate, punching down
>>>occasionally, until ready to bake.
>>>
>>>About 2 hours before serving:
>>>
>>>Step 4: Remove dough from refrigerator. Grease a 15X10 pan (I use a
>>>turkey open roasting pan for this). Cut the dough into 30 equal pieces
>>>and shape into balls and place in the pan. Cover the pan with towels
>>>and let the dough rise in a warm place until doubled about 1-1/2 hours.
>>>
>>>5. Preheat oven to 425F. Bake the rolls 15-20 minutes until golden
>>>brown. Brush with melted butter. Remove rolls from pan and serve
>>>immediately.
>>>
>>>Makes 2-1/2 dozen rolls. And they are YUMMY!
>>
>>
>> These sound wonderful! Two questions, Jill... Once baked, do the
>> rolls freeze well? Do you think one could successfully make half a
>> recipe?
>>
>> Thanks!
>>
>
>
> This is a recipe I have used for over forty years and it is very
> versatile. I use it for crescent rolls, Pecan caramel rolls, cinnamon
> rolls, etc.
>
> Yes, the rolls will freeze very well, I don't know if the recipe will
> work if cut in half but it does double and triple very well.
>
> I usually will cut the sugar to just a couple of tablespoons unless I am
> going to keep the dough in the refrigerator for several days or I am
> using it for caramel rolls
>
> Later,
> BobSlo

Thank you! I'll certainly keep the variations in mind. As I was reading
the recipe it struck me that it was similar to many coffeecake or sweet
roll type doughs.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!