Arri London wrote:
> Anyone have a tried and true recipe for those very soft dinner rolls?
> Have tried a few recipes from the cookbooks we have inherited but the
> rolls are just too 'bready' instead of soft and fluffy.
>
> My mother likes them and I'm trying to get as many calories into her
> as poss LOL.
>
> TIA

YES YES and did I say YES?! These are from the 1978 Good Housekeeping
Cookbook. Wonderful, soft, tasty prep ahead yeast rolls. Ready? Here you
go!

Refrigerator Rolls

6 - 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softened
2 c. very warm water
1 large egg
vegetable oil
melted butter

Early in the day or up to 1 WEEK ahead:

1. In a large bowl, combine 2-1/4 cups flour, sugar, salt & yeast. Add
butter. With mixer at low speed, gradually pour in two cups hot tap water
(120F). Add egg, increase speed to medium and beat 2 minutes, occasionally
scraping the bowl with a rubber spatula. Beat in 3/4 c. flour or enough to
make a thick batter; continue beating 2 minutes. With a spoon, stir in
enough additional flour (about 2-1/2 cups) to make a soft dough.

2. Turn dough onto a lightly floured board and knead until smooth and
elastic, about 10 minutes. Shape into a ball and place in a large greased
bowl, turning to grease the entire round of dough. Cover with a towel and
let rise in a warm place until doubled, about 1-1/2 hours.

3. Punch down dough. Turn the dough over and brush with oil. Cover bowl
tightly with plastic wrap and refrigerate, punching down occasionally, until
ready to bake.

About 2 hours before serving:

Step 4: Remove dough from refrigerator. Grease a 15X10 pan (I use a turkey
open roasting pan for this). Cut the dough into 30 equal pieces and shape
into balls and place in the pan. Cover the pan with towels and let the
dough rise in a warm place until doubled about 1-1/2 hours.

5. Preheat oven to 425F. Bake the rolls 15-20 minutes until golden brown.
Brush with melted butter. Remove rolls from pan and serve immediately.

Makes 2-1/2 dozen rolls. And they are YUMMY!

Jill