Wayne Boatwright wrote:
> On Fri 20 Jan 2006 10:31:46p, Thus Spake Zarathustra, or was it jmcquown?
>
>
>>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!
>
>
> These sound wonderful! Two questions, Jill... Once baked, do the rolls
> freeze well? Do you think one could successfully make half a recipe?
>
> Thanks!
>


This is a recipe I have used for over forty years and it is very
versatile. I use it for crescent rolls, Pecan caramel rolls, cinnamon
rolls, etc.

Yes, the rolls will freeze very well, I don't know if the recipe will
work if cut in half but it does double and triple very well.

I usually will cut the sugar to just a couple of tablespoons unless I am
going to keep the dough in the refrigerator for several days or I am
using it for caramel rolls

Later,
BobSlo