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Dinner & Sweet Rolls Recipe

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This recipe for Dinner & Sweet Rolls, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rozella Eyre
Added: Friday, January 18, 2008


2 Pkgs. or 2 Tbsp. Dry Yeast
1/2 Cup Water, warm
2 Cups Milk (or 2 C. warm water & powdered milk)
1/2 Cup Sugar or Honey
1/2 Cup Shortening, melted
2 Tsp. Salt
7-1/2 Cups Flour
2 Eggs

Soften yeast in warm water, add sugar, powdered milk, oil, salt, & eggs. Allow yeast to begin working. Add flour gradually, kneading until dough forms a smooth soft ball. Cover and let rise until double in bulk. Shape as desired such as Parker House Rolls, Cloverleaf Rolls, Butter Flake Rolls, or regular dinner rolls. Regular dinner rolls should be formed into balls and placed 12 to a pie tin.
Cover and let rise until double in bulk. Bake at 400 for 12 to 15 minutes.
For Cinnamon Twists: Roll 1/2 recipe to 16X8 inch rectangle. Combine 1/2 cup sugar with 1/2 cup cinnamon. Brush roll dough with melted butter. Sprinkle Cinnamon/Sugar mixture over buttered dough. Cut rectangle into 1 inch stripes. Twist each strip and form the figure 8. Tucking ends under. Place on a greased baking pan. Cover and let rise until double in bulk. Bake at 375 for 20 to 25 minutes. Ice with maple icing while still hot.
Maple Icing: Add sufficient water to 2 Cups confectioner sugar to make an icing of spreadable consistency. Add a dash of salt and 2 teaspoons maple.




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