Best Dinner Rolls
Source of Recipe
Friendly Freezer
List of Ingredients
3 1/2 cups all-purpose flour
2 teaspoons active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening -- or butter
1 teaspoon salt
1 egg
2 tablespoons butter -- melted
Recipe
Put all ingredients EXCEPT 2 tablespoons butter into bread machine and set
for dough cycle. Check dough after a few minutes; you may need to add a
little more liquid (milk or water) to make a smooth dough.
When finished with dough cycle, punch dough down and let stand 10 minutes.
Lightly grease 9x13 glass baking pan. Pull off 12-18 "plops" or balls of
dough, and place in pan. (I like to make 18 slightly smaller rolls.) The
dough is sticky, so don't try to roll smooth balls. The rolls will smooth out
when they rise and bake. Let rise in warm place, about 30-40 minutes or until
doubled in size. (Mine rise just fine in a busy kitchen.)
Drizzle melted butter over top of rolls. You may use more butter if you like
(up to 4 tablespoons). Bake in 400 degree oven for 10-15 minutes, until
golden.
We have slightly adapted this recipe for the ABM from Fannie Flagg's Original
Whistle Stop Cafe Cookbook. In our family, these are "Nancy's Rolls" and a
family dinner favorite. They are very light and soft and make children very
happy. My cousin Nancy borrows a second bread machine and makes 4 batches for
family reunion dinners.
They freeze well, double-wrapped in plastic, for a short time. These make an
awesome sandwich, split with a piece of leftover ham inside.
TO USE MIXER rather than a bread machine (from Fannie Flagg's original
recipe):
Combine flour and yeast in large bowl. Combine milk, sugar, shortening and
salt in small saucepan; heat to about 110 degrees F, stirring until the sugar
melts. Add to flour mixture and beat at low speed just until blended. Add egg
and beat at low speed 30 seconds. Increase speed to high and beat for 3
minutes. Remove bowl from mixer and stir in as much of remaining flour as you
can mix in with a spoon. Knead in enough remaining flour to make a fairly
stiff dough. Knead on lightly floured surface for 5-8 minutes, until smooth
and elastic. Place in a greased bowl, turnbing to grease top. Cover and let
rise in a warm place for 45-60 minutes or until doubled in bulk. Punch down;
cover and let stand 10 minutes. Continue as above, shaping and placing in
greased pan for second rise..
Desiree's hand-mixing instructions: Hand Mixing instructions:
Ingredients change: you will need 2 1/4 tsp of yeast, or one packet. I found
it needs that extra 1/4 tsp...
Warm the milk to baby bathwater temperature. add the sugar and the yeast let
that sit for 5 - 10 minutes. Melt the 4 tablespoons of butter or shortening,
not too hot please, but just so it pours.
Have the egg at room temperature if possible. Beat the egg with the salt. Set
aside.
Place the milk mixture in a large enough bowl. you want one that can hold the
dough after it is doubled. Add the egg and 1 cup of flour, mix, add 3
tablespoons or so of the melted butter, reserve one for later. Mix. Continue
adding the flour, stiring with a wooden spoon. I found that the dough does
not get to a kneadding stage until adding the last cup of flour, so I just
beat it with a spoon.
Form a ball with the dough. At this point it is still in the bowl, put to one
side, pour the reserved tablespoon of melted butter on the bowl, swish around
the dough on the melted butter, coating both all the sides of the bowl and
the complete ball of dough with a layer of the shortening/butter.
Let rise for one hour. Continue as the recipe indicates.
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