We had such a lovely hot summer I was convinced the heat would stick around for at least another month. Unfortunately, with September came the cloudy, windy, rainy and cool weather. Of course this means I pull out my fall and winter recipes. It also means Thanksgiving is around the corner.
I therefore thought I would share with you my dinner roll recipe. It is handy because you prepare them and freeze them. You do not bake them until you need them. I also like this recipe because it means you can have just one or two fresh rolls for dinner whenever you need them.
Ingredients
1 1/4 cups warm water
2 packages traditional yeast (4 1/2 teaspoons)
1/2 cup warm milk
1/3 cup butter
1/2 cup sugar
1 1/2 teaspoon salt
5 1/2 to 6 cups all-purpose flour
2 large eggs
Directions
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Sir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. I knead mine with the electric mixer. Cover with plastic wrap, let rest for 20 minutes.
Punch dough down. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap. Freeze. When frozen I put them into freezer bags until they are needed.
Remove from freezer, place on greased baking sheets. Cover, let rise in warm, place until doubled in size, about 1 1/2 hours. Bake at 350 degrees for 15 minutes or until golden. Remove from baking sheets and cool on wire racks.
To bake without freezing: After shaping, let rise in warm place until doubled in size, about 1 hour. Bake according to above directions.
How to make crescent shaped rolls: Divide dough in two. Roll each half to a 14 inch circle. Cut each circle into 12 pie-shaped wedges. Roll up each wedge from the wide end. Curve ends slightly to form crescents.
I therefore thought I would share with you my dinner roll recipe. It is handy because you prepare them and freeze them. You do not bake them until you need them. I also like this recipe because it means you can have just one or two fresh rolls for dinner whenever you need them.
Ingredients
1 1/4 cups warm water
2 packages traditional yeast (4 1/2 teaspoons)
1/2 cup warm milk
1/3 cup butter
1/2 cup sugar
1 1/2 teaspoon salt
5 1/2 to 6 cups all-purpose flour
2 large eggs
Directions
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Sir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. I knead mine with the electric mixer. Cover with plastic wrap, let rest for 20 minutes.
Punch dough down. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap. Freeze. When frozen I put them into freezer bags until they are needed.
Remove from freezer, place on greased baking sheets. Cover, let rise in warm, place until doubled in size, about 1 1/2 hours. Bake at 350 degrees for 15 minutes or until golden. Remove from baking sheets and cool on wire racks.
To bake without freezing: After shaping, let rise in warm place until doubled in size, about 1 hour. Bake according to above directions.
How to make crescent shaped rolls: Divide dough in two. Roll each half to a 14 inch circle. Cut each circle into 12 pie-shaped wedges. Roll up each wedge from the wide end. Curve ends slightly to form crescents.
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