My aunt, who used to be in charge of making rolls for the holiday,
passed away last winter and unfortunately, no one ever got the recipe
from her. I have been experimenting today trying to come up with
something similar to hers; but so far, I've been disappointed in the
results. The small child who has been assisting in the preparation and
taste tests agrees that they aren't quite right yet either. :P The
last batch will do in a pinch; but since I still have a few more days
to play with it... What I am trying to duplicate is a rich, soft,
buttery white flour roll, with a slightly sweetish/yeasty flavor.
Anyone have a tried and true recipe that produces something like that
to share?

Regards,
Tracy R.

ravinwulf > wrote in
:

> My aunt, who used to be in charge of making rolls for the holiday,
> passed away last winter and unfortunately, no one ever got the recipe
> from her. I have been experimenting today trying to come up with
> something similar to hers; but so far, I've been disappointed in the
> results. The small child who has been assisting in the preparation and
> taste tests agrees that they aren't quite right yet either. :P The
> last batch will do in a pinch; but since I still have a few more days
> to play with it... What I am trying to duplicate is a rich, soft,
> buttery white flour roll, with a slightly sweetish/yeasty flavor.
> Anyone have a tried and true recipe that produces something like that
> to share?
>
> Regards,
> Tracy R.
>

Ii don't have a specific recipe, but you might try a sweet roll dough,
basked as regular rolls. That's what my great-grandmother used for making
rolls. They were made with white flour, but the butter, eggs, and bit of
sugar made for a delicious dinner roll.

Wayne

"ravinwulf" > wrote in message
...
> My aunt, who used to be in charge of making rolls for the holiday,
> passed away last winter and unfortunately, no one ever got the recipe
> from her. I have been experimenting today trying to come up with
> something similar to hers; but so far, I've been disappointed in the
> results. The small child who has been assisting in the preparation and
> taste tests agrees that they aren't quite right yet either. :P The
> last batch will do in a pinch; but since I still have a few more days
> to play with it... What I am trying to duplicate is a rich, soft,
> buttery white flour roll, with a slightly sweetish/yeasty flavor.
> Anyone have a tried and true recipe that produces something like that
> to share?
>
> Regards,
> Tracy R.

Try these:
Nanas Yeast Rolls

1/4 cup sugar
1 tsp salt
1/2 cup vegetable shortening such as Crisco
1/2 cup hot water
1 pkg yeast
1/2 cup warm water
3-1/2 cup plain flour
1 egg.

Dissolve sugar, salt & Crisco in hot water. Dissolve yeast in warm water.
Mix all ingredients and let rise to double. Shape into rolls and bake at
425F.

ravinwulf wrote:
> My aunt, who used to be in charge of making rolls for the holiday,
> passed away last winter and unfortunately, no one ever got the recipe
> from her. I have been experimenting today trying to come up with
> something similar to hers; but so far, I've been disappointed in the
> results. The small child who has been assisting in the preparation and
> taste tests agrees that they aren't quite right yet either. :P The
> last batch will do in a pinch; but since I still have a few more days
> to play with it... What I am trying to duplicate is a rich, soft,
> buttery white flour roll, with a slightly sweetish/yeasty flavor.
> Anyone have a tried and true recipe that produces something like that
> to share?
>
> Regards,
> Tracy R.

Absolutely! I got this recipe from the Good Housekeeping Cookbook which was
given to me in 1978. These rolls are fabulous!! And, you can prepare the
dough well ahead of time and finish them off on Turkey Day!

Refrigerator Rolls

6 to 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter or margarine, softened
2 c. hot water (about 120F degrees)
1 egg
vegetable oil

Early in the day or up to 1 week ahead:
In a large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter or
margarine. With a hand mixer at low speed, gradually beat in 2 c. hot water
(120F degrees). Add egg and increase speed to medium. Beat 2 minutes,
occasionally scraping the bowl. With a wooden spoon, stir in enough
additional flour (about 2-1/2 cups) to make a soft dough.

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

Punch down the dough and push the edges of dough to the center. Turn dough
over and brush with vegetable oil. Cover bowl lightly with plastic wrap and
refrigerate, punching dough down occasionally, until ready to use.

About 2 hours before serving:
Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut the
dough into 30 equal pieces. Shape into balls and place in the pan. Cover
with a towel and let rise in a warm place until doubled (about 1-1/2 hours).

Preheat oven to 425F. Bake rolls for 15-20 minutes or until golden brown.
Brush with melted butter to glaze the tops. Carefully remove from pan and
serve immediately.

Jill

Anyone have a tried and true recipe that produces something like that to
share?
-----------------------------------------

Hi. Maybe you can try these from Southern Living Magazine (Staff says
these are so good, they ate them before the rolls could be photographed.)


QUICK ROLLS

2 ¼ c. biscuit mix divided
8-oz. carton sour cream
½ c. butter, melted

Combine 2 cups biscuit mix, sour cream and butter, stirring well. Sprinkle
remaining ¼ cup biscuit mix on a flat surface. Drop dough by level
tablespoonfuls onto biscuit mix and roll into balls. Place 3 balls into
each of 12 greased muffin cups. Bake at 350 for 15-20 minutes till browned.

Oboe wrote:
> Anyone have a tried and true recipe that produces something like that
> to share?
> -----------------------------------------
>
> Hi. Maybe you can try these from Southern Living Magazine (Staff
> says these are so good, they ate them before the rolls could be
> photographed.)
>
>
> QUICK ROLLS
>
> 2 ¼ c. biscuit mix divided
> 8-oz. carton sour cream
> ½ c. butter, melted
>
(snip)

I cannot speak for the OP, or can I? "Quick Rolls" made with commercial
biscuit mix are a far cry from fresh homemade yeast rolls.

Jill

In article >, ravinwulf
> wrote:

> My aunt, who used to be in charge of making rolls for the holiday,
> passed away last winter and unfortunately, no one ever got the recipe
> from her. I have been experimenting today trying to come up with
> something similar to hers; but so far, I've been disappointed in the
> results. The small child who has been assisting in the preparation and
> taste tests agrees that they aren't quite right yet either. :P The
> last batch will do in a pinch; but since I still have a few more days
> to play with it... What I am trying to duplicate is a rich, soft,
> buttery white flour roll, with a slightly sweetish/yeasty flavor.
> Anyone have a tried and true recipe that produces something like that
> to share?
>
> Regards,
> Tracy R.

Are you using a 'typical' bread recipe (whatever that is) or a sweet
roll dough? Try a sweet dough.
--
-Barb
<www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

ravinwulf wrote:

> snip

> What I am trying to duplicate is a rich, soft,
> buttery white flour roll, with a slightly sweetish/yeasty flavor.
> Anyone have a tried and true recipe that produces something like that
> to share?
>
> Regards,
> Tracy R.

I've made this one for many years and my mom for years before me - it
sounds like what you're looking for:

MOM’S FAVORITE POTATO ROLLS

1 pkg. dry yeast
1 1/2 C. warm water (potato water is best)
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. margarine, melted
2 eggs
1 C. lukewarm mashed potatoes
7 - 7 1/2 C. flour

In a small bowl, dissolve yeast in 1/2 C. of the warm water, add a pinch
of sugar and let it proof.
In a large bowl, stir together the rest of the warm water, the sugar,
salt, margarine, eggs, potatoes and 4 C. of the flour.
Stir in the proofed yeast mixture.
Beat dough until smooth.
Stir in enough of the rest of the flour to make the dough easy to handle
(dough should be pulling away from the sides of the bowl).
Turn dough out onto a lightly floured surface and knead until smooth and
velvety. This will take 6 or 7 minutes.
Wash your mixing bowl in hot water, dry and then grease generously with
margarine.
Grease the top of the dough with margarine and then place it in the
greased bowl, leaving the margarine covered side of the dough up.
Cover tightly and refrigerate at least 8 hours or overnight. (Dough can
be kept up to 5 days)
When ready to bake, take out of refrigerator.
Punch down and shape.
For plain rolls, tear pieces of dough off and form into balls about 1 - 1
1/2” across.
Place balls in baking pan which has been sprayed with cooking spray.
This recipe will make about 3 1/2 - 4 dozen rolls (which will fill 2 9
x13” pans).
Let rise until doubled (about 1 1/2 hours).
Bake at 400* for 15 - 25 minutes, until deep golden brown.

If you feel so inclined, brush tops with a wash made of 1 egg and 1 Tbsp.
water; beat together well, until frothy. Or brush with plain milk.
To make 5 1/2 - 6 dozen rolls:
2 pkg. yeast
2 1/4 c. warm water
1 C. sugar
2 1/4 tsp. salt
1 C. margarine, melted
3 eggs
1 1/2 C. lukewarm mashed potatoes
10 1/2 - 11 1/4 C. flour

Follow directions for single batch, except when first mixing in flour,
use 6 C. instead of 4.
Be sure you have a big bowl.

It may not be the recipe. I make rolls using my usual white bread
recipe (except using 1/2 c butter in the dough instead of 2 tb olive
oil) but pull the dough into little balls and put 3 into each buttered
muffin cup to let rise. They taste different than my regular bread even
though it's the same recipe. Plus, everyone has a different touch when
it comes to making recipes anyway.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
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