"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Dinner Rolls Recipe

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This recipe for Dinner Rolls, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Akers
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
To proof yeast combine:
2 T. dry yeast, 1 tsp. sugar, 1/3 C. warm water

Then Add:
1 C. potato water
1 C. mashed potatoes
1 T. salt
2/3 C. sugar
2/3 C. margarine
2 eggs, slightly beaten

Directions:
Directions:
Boil potatoes. Save potato water. Mash potatoes with an electric mixer.

Add potato water, mashed potatoes, sugar, salt, and melted margarine. Mix well. Add enough flour to make the dough into a cake batter consistency.

Add softened yeast and eggs alternately. Slowly add flour until the mixture is smooth. Mix as much flour as the bowl is able to hold. Sprinkle a generous amount of flour on countertop and pour roll batter on top of flour. Knead until dough reaches a satin consistency and is still a bit sticky.

Spray pan release in a large bowl and place dough in bowl. Cover and place in a warm area. When dough has doubled in size, knead it down and allow to rise a second time. Knead dough down again. Roll bread dough inch thick on a floured surface and cut 3 inch diameter circles. Brush margarine on one side of the circle and fold the circle in half to form the dinner roll. Place on greased cookie sheet allowing inch between rolls. When rolls have doubled in size, bake in a 325 degree oven for 20-25 minutes or until the rolls are firm to the touch but lightly brown. Remove from oven and brush with melted margarine. Allow rolls to cool completely before double wrapping them in aluminum foil. These rolls freeze well.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
Recipe by Eva Bartlet of Seibert, Colorado. Eva ran the hotel in Seibert and gave me this recipe. She said to keep working with the recipe until I got it the way I wanted. According to Eva, once you have worked with this dough, you will never use another roll recipe. She was right!

 

 

 

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