"Sqwertz" > wrote in message
...
> On Fri, 5 Nov 2010 17:47:04 -0400, jmcquown wrote:
>
>> From The Good Housekeeping Cookbook, circa 1978.
> ...
>> salad oil
>
> Why did they have to specifically say "salad oil"? What other
> kinds of oil were there back then? Would dumb people assume motor
> oil?
>
If you don't know anything about cooking who knows what people may have
used? Back then "salad oil" could have meant anything from Wesson corn oil
to Crisco. Or (these days) canola oil. The point, I suppose, was not to
use olive oil which is too heavy for this dough.

>> Early in Day or up to 1 Week ahead:
>
> Wouldn't the yeast die or run out of steam or not do whetever it's
> supposed to do after punching down dough for one week in the
> fridge?
>
> I left some dinner rolls to rise in the oven and forgot about them
> until 4 days later. They were quite dead.
>
> -sw

Apparently you didn't use the right recipe or the right yeast. This dough
gains a nice yeasty taste as it matures. I've made these rolls many times
since 1978 and they always turn out well. Don't knock it until you try it.

Jill