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Dinner Rolls




Source of Recipe


by Millie, from BH&G "New" Cookbook


List of Ingredients




BASIC ROLL DOUGH:
3½ C all-purpose flour
1 pkg active dry yeast
1¼ C milk
1/4 C sugar
1/4 C shortening
1 tsp salt
1 egg


Recipe



In mixing bowl combine 1½ C of the fLour & the yeast. Heat milk, sugar, shortening & salt just til warm (115~120°), stirring constantly just til shortening ALMOST melts. Add to dry mix; add egg. Beat at low speed of electric mixer for 1/2 minUTE, scraping bowl.

Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball.

Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place til double bout 1½ to 2 hrs. Punch down.

Turn out on floured surface. Cover n let rest 10 minutes. Shaped into desired rolls. Cover n let rise in warm place til double bout 30~45 minutes. Bake on greased baking sheets or muffin pans in preheated 400° for 10 to 12 minutes. Makes 2 to 3 dozen rolls.
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REFRIGERATOR ROLLS:
Prepare basic dough. After adding remainder of flour. Place dough in lightly greased bowl, turning once to grease surface. Cover n refrigerate at least 2 hrs or til needed. (Use within 3~4 days)

About 1½ to 2 hrs before serving, shape into desired rolls, cover n let rise in warm place til double, 1~1¼ hrs. Follow baking times above.
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CORKSCREW ROLLS:
Wrap a rope of dough, 8" long n 1/4" thick, around greased wooden clothespin (not the clippy kind ~ the round ones) n seal ends.
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PARKER HOUSE ROLLS:
Roll dough 1/4 in thick. Cut with floured 2½" round biscuit cutter. Brush with melted butter. Make an off~center crease in each round. Fold in half so top overlaps slightly. Place 2 to 3 inches apart.
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JIFFY CLOVERLEAF:
Using scissors dipped in flour, snip golf~ball~size pieces of dough across top, making 2 cuts at right angles.
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TRADITIONAL CLOVERLEAF:
Make three small round balls of dough n place in each greased muffin cup (3 per cup).