From The Good Housekeeping Cookbook, circa 1978.

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, softenend
2 c. hot water
1 egg
salad oil

Early in Day or up to 1 Week ahead:

1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter.
With a hand-mixer at low speed, gradually beat in 2 c. hot water (120
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.

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

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

About 2 hours before serving:

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

5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden brown.
Brush rolls with melted butter to glaze the tops. Carefully remove from pan
and serve immediately. Makes 2&1/2 dozen rolls.

Jill

Jill wrote:

> From The Good Housekeeping Cookbook, circa 1978.
>
> 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, softenend
> 2 c. hot water
> 1 egg
> salad oil
>
> Early in Day or up to 1 Week ahead:
>
> 1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add
> butter. With a hand-mixer at low speed, gradually beat in 2 c. hot water
> (120 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.
>
> 2. Turn dough onto lightly floured surface and knead until smooth and
> elastic, about 10 minutes. Shape into a large ball and place in a large
> greased bowl, turning dough so all is greased. Cover with a towel and let
> rise in a warm place until doubled, about 1-1/2 hours.
>
> 3. Punch down dough and push edges of dough to the center. Turn dough
> over and brush with salad oil. Cover bowl tightly with plastic wrap and
> refrigerate, punching dough down occasionally, until ready to use.
>
> About 2 hours before serving:
>
> 4. Remove dough from refrigerator. Grease a 15X10 open roasting pan.
> Cut the dough into 30 equal pieces; shape into balls and place in pan.
> Cover with a towel and let rise in a warm place until doubled (again about
> 1-1/2 hours).
>
> 5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden
> brown. Brush rolls with melted butter to glaze the tops. Carefully remove
> from pan and serve immediately. Makes 2&1/2 dozen rolls.

The problem with following that recipe for a holiday meal is that two hours
before dinner, the oven is usually in use for something which wouldn't take
kindly to being subjected to 425-degree heat.

Bob

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?

> 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

On Fri, 5 Nov 2010 20:23:35 -0700, Bob Terwilliger wrote:

> The problem with following that recipe for a holiday meal is that two hours
> before dinner, the oven is usually in use for something which wouldn't take
> kindly to being subjected to 425-degree heat.

They only take 15-20 minutes to bake, which the time I have
reserved for bread since I have taken the roast out to rest for 20
minutes before carving.

And since the oven is already at ~300F, it a perfect time to crank
it up for baking bread (and/or carmelizing sweet potatoes or
toasting green bean casserole - which I don't cook or eat, BTW).

-sw

On Fri, 05 Nov 2010 22:39:14 -0600, Christine Dabney wrote:

> On Fri, 5 Nov 2010 23:36:19 -0600, Sqwertz >
> wrote:
>
>>
>>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?
>
> No, the dough is just fine for that many days. I acquired this
> recipes many years ago, and only found out later that Jill had the
> same recipe.
>
> I have made it several times. I usually make up the dough a few days
> in advance, and then form the rolls and let them rise an hour or two
> before dinner. They rise just fine.

Does the taste or texture improve after 4-days in the fridge?

-sw

On Fri, 05 Nov 2010 23:15:27 -0600, Christine Dabney
> wrote:

> On Sat, 6 Nov 2010 00:01:11 -0600, Sqwertz >
> wrote:
>
>
> >Does the taste or texture improve after 4-days in the fridge?
> >
> >-sw
>
> I personally think the taste is improved, but then again I am fan of
> slow rising breads and how they affect flavor. As to the texture, I
> really cannot remember. It has been some time since I have made
> these.
>
> Maybe I will try them again soon, and get back to you. I suspect that
> to really determine that, I should make some rolls the first day the
> dough is made, and then again a few days later.
>
> Maybe my memory is faulty..it will be interesting to find out if my
> tastes have changed..
>
Dough that's kept in the refrigerator overnight (or longer) develops a
wonderful yeasty flavor and rises just fine when it hits warmer air.
Just punch it down put it back in the refrigerator if you're not ready
to use it at the moment.


--

Never trust a dog to watch your food.

"Sqwertz" > wrote in message
...
> On Fri, 05 Nov 2010 22:39:14 -0600, Christine Dabney wrote:
>
>> On Fri, 5 Nov 2010 23:36:19 -0600, Sqwertz >
>> wrote:
>>
>>>
>>>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?
>>
>> No, the dough is just fine for that many days. I acquired this
>> recipes many years ago, and only found out later that Jill had the
>> same recipe.
>>
>> I have made it several times. I usually make up the dough a few days
>> in advance, and then form the rolls and let them rise an hour or two
>> before dinner. They rise just fine.
>
> Does the taste or texture improve after 4-days in the fridge?

I will agree with Christine that the flavour does improve and very much so
with sourdough. I used to leave my sourdough for up to a week in the
fridge.
--
--
https://www.shop.helpforheroes.org.uk/

Sqwertz wrote:
>Bob Terwilliger wrote:
>
>> The problem with following that recipe for a holiday meal is that two hours
>> before dinner, the oven is usually in use for something which wouldn't take
>> kindly to being subjected to 425-degree heat.
>
>They only take 15-20 minutes to bake, which the time I have
>reserved for bread since I have taken the roast out to rest for 20
>minutes before carving.
>
>And since the oven is already at ~300F, it a perfect time to crank
>it up for baking bread (and/or carmelizing sweet potatoes or
>toasting green bean casserole - which I don't cook or eat, BTW).
>
>-sw

'Zactly... and that's why dinner *rolls*, something that can be baked
in the time the main course rests while folks enjoy a
cocktail/appetizer... stupidmarket refrigerator cases are filled with
quick baking dinner roll tubes of every sort. And many folks have two
ovens... and nowadays portable countertop convection ovens are dirt
cheap... I can't imagine someone who claims to do a lot of
entertaining wouldn't have a second oven.

On Fri, 05 Nov 2010 23:15:27 -0600, Christine Dabney
> wrote:

>On Sat, 6 Nov 2010 00:01:11 -0600, Sqwertz >
>wrote:
>
>
>>Does the taste or texture improve after 4-days in the fridge?
>>
>>-sw
>
>I personally think the taste is improved, but then again I am fan of
>slow rising breads and how they affect flavor.

Can also be frozen.

"Bob Terwilliger" > wrote in message
.com...
> Jill wrote:
>
>> From The Good Housekeeping Cookbook, circa 1978.
>>
>> 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, softenend
>> 2 c. hot water
>> 1 egg
>> salad oil
>>
>> Early in Day or up to 1 Week ahead:
>>
>> 1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add
>> butter. With a hand-mixer at low speed, gradually beat in 2 c. hot water
>> (120 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.
>>
>> 2. Turn dough onto lightly floured surface and knead until smooth and
>> elastic, about 10 minutes. Shape into a large ball and place in a large
>> greased bowl, turning dough so all is greased. Cover with a towel and let
>> rise in a warm place until doubled, about 1-1/2 hours.
>>
>> 3. Punch down dough and push edges of dough to the center. Turn dough
>> over and brush with salad oil. Cover bowl tightly with plastic wrap and
>> refrigerate, punching dough down occasionally, until ready to use.
>>
>> About 2 hours before serving:
>>
>> 4. Remove dough from refrigerator. Grease a 15X10 open roasting pan.
>> Cut the dough into 30 equal pieces; shape into balls and place in pan.
>> Cover with a towel and let rise in a warm place until doubled (again
>> about
>> 1-1/2 hours).
>>
>> 5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden
>> brown. Brush rolls with melted butter to glaze the tops. Carefully
>> remove
>> from pan and serve immediately. Makes 2&1/2 dozen rolls.
>
> The problem with following that recipe for a holiday meal is that two
> hours
> before dinner, the oven is usually in use for something which wouldn't
> take
> kindly to being subjected to 425-degree heat.
>
> Bob
>
>
That's when I would call one of my smokers into duty. With a really clean
burning fire. Great for biscuits and rolls. Adds just a tiny bit of smoke.
I imagine it's very similar to the old wood burning stove/ovens.



--- news://freenews.netfront.net/ - complaints: ---

"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

On Sat, 6 Nov 2010 12:02:32 -0400, "jmcquown" >
wrote:

> Don't knock it until you try it.

You know he will. That's his nature.

--

Never trust a dog to watch your food.

On Sat, 06 Nov 2010 12:45:09 -0500, Andy > wrote:

>Andy > wrote:
>
>> "jmcquown" > wrote:
>>
>>> 5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden
>>> brown. Brush rolls with melted butter to glaze the tops. Carefully
>>> remove from pan and serve immediately. Makes 2&1/2 dozen rolls.
>>>
>>> Jill
>>
>>
>> Jill,
>>
>> I can just see me immediately going at 2-1/2 dozen rolls!
>>
>> I COULD probably do it!
>>
>> I could.
>>
>> Maybe.
>>
>> Best,
>>
>> Andy
>
>
>Jill,
>
>Thinking not much about it... put sausage gravy on them?
>
>Definitely!!!
>
>Gone, gone, gone, gone, gone, gone, gone, gone, gone, gone, gone, gone,
>gone, gone, gone, gone, gone, gone, gone, gone, gone, gone, gone, gone,
>gone, gone, gone, gone, gone, gone, gone!!!
>
>See? I told ya!!!
>
><smootch>
>
>I'm a man of my word.
>
>Uhh... oh...

You're just hoping to lick creamed chipped beef off Jill's buns. hehe

On Sat, 06 Nov 2010 14:23:57 -0500, Andy > wrote:

>Brooklyn1 <Gravesend1> wrote:
>
>> On Sat, 06 Nov 2010 12:45:09 -0500, Andy > wrote:
>>
>>>Andy > wrote:
>>>
>>>> "jmcquown" > wrote:
>>>>
>>>>> 5. Preheat oven to 425 degrees. Bake for 15-20 minutes until
>golden
>>>>> brown. Brush rolls with melted butter to glaze the tops. Carefully
>>>>> remove from pan and serve immediately. Makes 2&1/2 dozen rolls.
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> Jill,
>>>>
>>>> I can just see me immediately going at 2-1/2 dozen rolls!
>>>>
>>>> I COULD probably do it!
>>>>
>>>> I could.
>>>>
>>>> Maybe.
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>
>>>
>>>Jill,
>>>
>>>Thinking not much about it... put sausage gravy on them?
>>>
>>>Definitely!!!
>>>
>>>Gone, gone, gone, gone, gone, gone, gone, gone, gone, gone, gone,
>gone,
>>>gone, gone, gone, gone, gone, gone, gone, gone, gone, gone, gone,
>gone,
>>>gone, gone, gone, gone, gone, gone, gone!!!
>>>
>>>See? I told ya!!!
>>>
>>><smootch>
>>>
>>>I'm a man of my word.
>>>
>>>Uhh... oh...
>>
>> You're just hoping to lick creamed chipped beef off Jill's buns. hehe
>
>
>ARE SO!
>
>ARE SO TOO!!! Andy's Evil Twin!!!

My Wireless catalog arived today:
http://www.thewirelesscatalog.com/wi...1G_ps_srm.html

On Sat, 06 Nov 2010 15:39:00 -0500, Andy > wrote:

> Brooklyn1 <Gravesend1> wrote:
>
> > http://www.thewirelesscatalog.com/wi...with-Evil-Twin
> > -Shirts_VH5091G_ps_srm.html
>
>
> A **** poor shirt.
>
> I wouldn't be caught dead wearing that one.
>
> It couldn't get less creative then that! Imho.
>

I thought it was cute.

--

Never trust a dog to watch your food.

On Sat, 06 Nov 2010 16:29:33 -0500, Andy > wrote:

> sf > wrote:
>
> > On Sat, 06 Nov 2010 15:39:00 -0500, Andy > wrote:
> >
> >> Brooklyn1 <Gravesend1> wrote:
> >>
> >> > http://www.thewirelesscatalog.com/wi...sed-with-Evil-
> T
> >> > win -Shirts_VH5091G_ps_srm.html
> >>
> >>
> >> A **** poor shirt.
> >>
> >> I wouldn't be caught dead wearing that one.
> >>
> >> It couldn't get less creative then that! Imho.
> >>
> >
> > I thought it was cute.
>
>
> Very uncreative in the design department!!!
>
True, it could have used a devil's head.


--

Never trust a dog to watch your food.

On Sat, 06 Nov 2010 15:17:14 -0700, sf > wrote:

>On Sat, 06 Nov 2010 16:29:33 -0500, Andy > wrote:
>
>> sf > wrote:
>>
>> > On Sat, 06 Nov 2010 15:39:00 -0500, Andy > wrote:
>> >
>> >> Brooklyn1 <Gravesend1> wrote:
>> >>
>> >> > http://www.thewirelesscatalog.com/wi...sed-with-Evil-
>> T
>> >> > win -Shirts_VH5091G_ps_srm.html
>> >>
>> >>
>> >> A **** poor shirt.
>> >>
>> >> I wouldn't be caught dead wearing that one.
>> >>
>> >> It couldn't get less creative then that! Imho.
>> >>
>> >
>> > I thought it was cute.
>>
>>
>> Very uncreative in the design department!!!
>>
>True, it could have used a devil's head.

Wait'll Andy's twin pops his evil head through the neck opening.

On Sun, 7 Nov 2010 01:03:58 -0800, "Bob Terwilliger"
> wrote:

> Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>
> > I can't imagine someone who claims to do a lot of entertaining wouldn't
> > have a second oven.
>
> Let's just add that to the long, long list of things you can't imagine. But
> who here has ever claimed to do "a lot of entertaining"? Are the voices in
> your head telling tales to you again?
>
A lot of entertaining put aside, those of us who have wall ovens
usually have two of them.

I was impressed with the his and hers stoves someone mentioned
yesterday. I'm dying to see a picture tour of the kitchen (just so I
can salivate and wish). It sounds like a dream. Usually the big deal
in the kitchen is two sinks, but he has two stoves.

--

Never trust a dog to watch your food.

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> I can't imagine someone who claims to do a lot of entertaining wouldn't
> have a second oven.

Let's just add that to the long, long list of things you can't imagine. But
who here has ever claimed to do "a lot of entertaining"? Are the voices in
your head telling tales to you again?

Bob

On Sat, 06 Nov 2010 09:37:11 -0700, sf wrote:

> On Sat, 6 Nov 2010 12:02:32 -0400, "jmcquown" >
> wrote:
>
>> Don't knock it until you try it.
>
> You know he will. That's his nature.

I didn't knock it. And of course I WILL try it, with photo essay.

HomeGIRL!

What a Bitch.

-sw

"jmcquown" > wrote:

>"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.

Curiosity bit me so I grabbed my 1968 "The American woman cookbook" to
see what they said about oils;
p22
"Oils for consumer use are both salad and cooking oils. they are so
much alike in flavor and texture that the purchaser can know just what
type of oil she is buying only by reading the label."

So I suspect they are just saying you don't need to use your high
smoke point oil up on this recipe.
>
>>> 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.

Try that covered in your refrigerator and you might have better luck.

Jim

On Sun, 07 Nov 2010 06:59:21 -0500, Mr. Bill > wrote:

>
> Two ovens....one rangetop....one sink...but I couldn't be without my
> two dishwashers!! Love 'em!
>
>
> http://picasaweb.google.com/BB0929/K...eat=directlink

OMG, that's beautiful Bill. Drool! That's quite an impressive stove.
How do you like those ovens? Do you ever have a problem with them not
being "tall" enough? What brand is that?. If I had a configuration
that was conducive to it, I'd have two dishwasher drawers set up like
your dishwashers are.

--

Never trust a dog to watch your food.