Dinner rolls

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

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

Proof yeast in 2 cup measure and let stand 5 minutes.

Combine shortening, sugar, and salt in mixing bowl. Add boiling water and beat at medium speed with an electric mixer until smooth. Add eggs and yeast mixture, beating at low speed until blended. Gradually add flour and mix completely. Cover workbowl and chill for

8 hours.

Shape into 1 inch balls and place 3 balls in each greased muffin cup.

Cover and let rise for 45 minutes or double.

Bake at 400F for 12 minutes or until lightly browned.

CINNAMON ROLLS:

Divide chilled dough in half. Roll each portion into a 12 x 10 rectangle. Brush each rectangle with 2 tablespoons melted butter. Combine 2/3 cup brown sugar, « cup raisins, and 1 tablespoon cinnamon, Sprinkle over rectangles. Staring with a long side, roll up, jellyroll fashion and press edges to seal. Cut into 1 inch slices and place in lightly greased 13 x 9 pan. Let rise until double and bake as directed. Cool slightly.

Combine 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon vanilla. Drizzle over warm rolls.

ORANGE ROLLS:

Divide dough as above. Combine 2 1/2 cups powdered sugar, 2 teaspoons grated orange rind, 1/4 cup butter, melted and 3 tablespoons orange juice. Proceed as above.

Combine 2 cups powdered sugar, 1/2 teaspoon orange rind, and 3 tablespoons orange juice. Proceed as above.

Yield: 3 dozen

** Exported from Now You're Cooking! v5.70 **

The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!

I put all the dry ingredients, including my instant dry yeast, into the FP bowl. I pulse a few times to mix. I add eggs, if used, and pulse a few times. With motor running, I add any warm liquid and fat (if used) through the feed tube until a ball forms and rotates around the bowl for about a minute. That's it. If you use active dry yeast or fresh yeast that needs to be hydrated and/or proofed, add that to the dry ingredients and then add the rest of the liquid. If the final dough is too dry (is should be slightly sticky) add small droplets of liquid while the machine is running. If it is too sticky, add a couple of tablespoons of flour at a time while the machine is running.

Are you sure that you use ONE CUP of shortening for 6 cups of flour? I can see up to three tablespoons, but not an entire cup. I'll have to check, but I don't think that my brioche recipe calls for an entire cup of butter for 6 cups of flour.

YES that is right....we're from the south.......and even had made it half shortening...half...dare I say the word.....LARD!

Alrighty then - just checking. By the way, lard is better for you than hydrogenated shortening.

Vox....try that recipe and tell me what you think....we love them. And make it just like it is written. You won't be disappointed.

You mean I can't substitute butter for the shortening?

try it both ways and tell me what you think.

OK. I'll give it a try with the shortening first.

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.

Dave

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!

Dave

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

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.

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?

Good point! :-)

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