Dinner Rolls

[FMCoug]

Thanks FM, I appreciate it. Well, I'll appreciate it if you find it and post it.

Okay here it is. This is straight out of a Betty Crocker cookbook. And here for years I thought it was some cool secret recipe.



3 1/2 to 3 3/4 cups all purpose flour
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 package regular or quick-acting active dry yeast
1/2 cup very warm water (120-130 degrees)
1/2 cup very wam milk (scalded then cooled to 120-130 degrees)
1 egg
Margarine or butter, softened

Mix 2 cups of the flour, the sugar, shortening, salt and yeast in 2 1/2 quart bowl. Add water, milk, and egg. Beat on low speed, scraping bowl frequently, 1 minute. Beat on medum speed, scraping bowl frequently, 1 minute. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2 quart bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough. Divide into 76 pieces, shaped into balls. Place 3 balls in each of 12 greased medium muffin cups.

Brush with margarine.

Cover and let rise until double, about 30 minutes.

Heat oven to 400. Bake until golden brown, 12 to 18 minutes.

[Clark Addison]

Rolls are one of those things that are very dependent on the quality of the baker. Two different people will use the same recipe and get wildly different results. I make rolls twice a month or so for Sunday dinners, and mine are pretty good, but I know a lot of people (such as my mother) who are much better than me. I blame my oven.

For years, I just used the standard recipe in the Better Homes and Gardens cookbook (you know, the one with the red and white latticed cover and three ring binder that is in 80% of LDS kitchens). For the last couple of years, I have been using Alton Brown's recipe:

http://www.foodnetwork.com/recipes/a...ipe/index.html

As you would expect from AB, he is all about procedure and science. The biggest thing that is different about his recipe is that you add everything except the fat and mix it together, then let it rest for 10 or 15 minutes before you add in the butter. I forget the exact reason for this, I believe it was something about the fat preventing the flour from hydrating if put in right away.

I don't know if the science is sound, but his recipe does make a nice, flavorful, fluffy roll for the most part.

[falafel]

Okay here it is. This is straight out of a Betty Crocker cookbook. And here for years I thought it was some cool secret recipe.

And now I officially appreciate it! Thanks FM.

[kccougar]

I love my Mom's rolls, and she's always used the Lion House recipe.

[happyone]

I really miss my Mom's rolls this time of year. She made some of the best I've ever had

[falafel]

I really miss my Mom's rolls this time of year. She made some of the best I've ever had

Which rolls did your mom make? The Better Crocker ones or the Lion House recipe?

[kccougar]

I was feeling a little sorry for myself reading these Thanksgiving threads and knowing we'd be eating with my in-laws this year where both the pies and the rolls always come from the store (the stuffing, however, is top notch).

But tonight the kids and I ate dinner at our neighbor's across the street, and she served the softest, lightest homemade rolls you could imagine. They were heavenly.