Thursday, July 17, 2008
What's for dinner?
These rolls. All week long.
Several of you asked for my menu again, and I would love to put all the recipes for this week up, but I haven't had time.
But one thing I HAVE to share with you is this recipe for dinner rolls.
They are the best rolls we've ever had. They're very sweet, and we like that around here.
It makes a lot, and the dough lasts me all week. I have shared them with people as well, so if you are just making this for you or a small family and you don't like to share, you might want to half this.
The dough lasts for a week in your refrigerator, and you can roll them out whenever you want to. Remember to let them rise for an hour before you bake them.
I would give credit to the source of this recipe, but I don't know them, sorry!
Perfect dinner rolls
2 pcgs. active dry yeast (this is 4 1/2 t according to my yeast jar)
1 cup warm water
3 cups warm milk
2 cups sugar
1 cup butter flavored Crisco
4 cups flour
+ 4 more cups flour
2 t baking powder
1 t salt
1 t baking soda
Dissolve yeast in warm water in a small bowl until it gets a little foamy.
Put milk, sugar, Crisco, 4 cups of flour, and yeast mixture in your mixer. Beat until smooth. Cover and let it rise in a warm place for 2 hours. (I always let things rise on my oven top with it set on low so it's warm.)
Mix together 4 cups of flour, baking powder, soda, and salt.
Add it to your dough and mix it in thoroughly. THIS IS A SUPER STICKY DOUGH! PREPARE FOR STICKY HANDS!
You can put it in the refrigerator until you're ready. I suggest giving it a little time in the fridge to firm up a bit.
Flour your hands (still so sticky!) and roll them into rolls. Let them rise for 1 more hour! Then bake at 350 for about 12 minutes. Keep an eye on them, until they're a little brown on top.