"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dinner Rolls with Variations Recipe

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This recipe for Dinner Rolls with Variations, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


makes 2-1/2 or 3 dozen rolls

5 to 6 cups unsifted flour
1/2 cup sugar
1-1/2 teaspoon salt
2 pkg Active Dry Yeast
1 cup milk
2/3 cup water
1/4 cup butter*/or margarine
2 eggs (at room temperature)
Peanut Oil/or shortening*

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm (120F-130F). Butter does not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board;
knead until smooth and elastic, 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Punch dough down; divide into 3 equal pieces. Proceed according to directions for any of the following shapes:

PAN ROLLS: Form each piece of dough into a roll about 10 inches long. Cut into 10 equal pieces; form into smooth balls. Place in 3 greased 8 inch round cake pans.

CLOVERLEAF ROLLS: Divide each piece of dough into 12 equal pieces. Form each piece into 3 small balls. Place 3 balls in each section of greased muffin
pans, 2-1/2x1-1/4 inches.

LUCKY CLOVER ROLLS: Divide each piece of dough into 10 equal pieces; form into smooth balls. Place in greased muffin pans, 2-1/2x1-1/2 inches. With
scissors, cut each ball in half, then into quarters, cutting through almost to the bottom of rolls.

FAN TANS: Roll each piece of dough into a 9x12 inch rectangle. Brush with melted butter. Cut lengthwise into 6 strips. Stack strips. Cut into 12 - 1 inch pieces. Place cut side up in greased muffin pans, 2-1/2x1-1/4 inches.

TWISTS: Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 12 inch roll. Fold in half and twist together. Pinch ends to seal. Place on greased baking sheets, about 2 inches apart.
Brush rolls with peanut oil/or shortening. Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes.
Bake at 375F 15 to 20 minutes, or until done. Remove from baking pans or sheets and cool on wire racks. If desired, brush with melted butter. Serve warm.




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