"Those who forget the pasta are condemned to reheat it."--Unknown

Dinner Rolls Recipe

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Dinner Rolls image
Alan Bundy Family; Scott Littman


This recipe for Dinner Rolls, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georgia Mae Bundy Heightchew
Added: Monday, August 4, 2008


2 c. milk
4 Tbsp. sugar
1/2 c. shortening, butter or margarine
2 tsp. salt
1 pkg. active dry yeast or rapid rise yeast
5 c. (approximately) all-purpose or bread flour
1 egg beaten (optional)

Scald milk, add fat, sugar and salt. Cool until lukewarm.
Add 2 cups flour with yeast sprinkled on top. Mix; then add egg, if using.

Add enough flour to make a soft dough that can be handled. Place on a floured surface and knead until smooth and elastic.

Place dough in a greased bowl, turning to coat top. Cover with plastic wrap that has been sprayed with cooking spray. Put in warm place and allow to rise until doubled in size; about 1 1/2 hours.

Punch down and place on floured surface. Roll out and shape rolls. Put on a greased pan. Cover with plastic wrap and let rise in a warm place until double in size.

Bake at 400 for 15 - 20 minutes.

Makes around 24 rolls, depending on size and shape. If rapid-rise yeast is used, rising time will be shorter.

Alternate instructions: If using a mixer that has kneading beaters, knead for 8 minutes. Cut the rolls out with a biscuit cutter and spread butter on top then fold over.

If using bread flour you won't need 5 cups of flour, put 1 cup in at a time after you put the first 2 cups in. You may use 3 cups of milk instead of 2 cups, and add flour accordingly.




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