Tuesday, February 14, 2012

[Perfect Dinner Rolls]

When I was growing up, we had rolls at almost every supper.  We loved a good floury-starch at the table *grin*.  Now, I find myself feeling nostalgic and wanting the same at our dinner table.  I love to make biscuits, but tonight I'm trying a classic dinner roll - EEK.   If you're reading this, it means it was a success *grin* ...

** you need at least 2+1/2 hours for preparing/rising/cooking time **

Perfect Dinner Rolls

1 tbsp active dry yeast
2+1/4 cups warm water (110-115F)
1/3 cup sugar
1/3 cup shortening
1/4 cup powdered milk/creamer
2+1/4 tsp salt
6 - 7 cups bread flour (I used cake & pastry flour)


- in a large bowl, dissolve yeast in warm water.
- add sugar, shortening, creamer, salt and 5 cups of flour.
- mix until smooth.
- stir in enough remaining flour to form a soft dough (dough will be sticky).
- turn onto a floured surface; knead until smooth and elastic, about 6-8minutes.
- place in a bowl coated with cooking spray, turning once to coat the top.
- cover and let rise in a warm place until doubled (about 1hr).
- punch dough down.
-  turn onto a lightly floured surface; divide into 24 pieces.
- shape each into a roll, place 2 inches apart on baking sheets covered in cooking spray.
-  cover and let rise until doubled, about 30 minutes.
- bake at 350F for 12-15 minutes or until lightly browned.
- remove from pans to wire racks.

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