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

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

I think these are a development of commercial bakeries where all types
of chemicals, (yes, I know that everything is made of chemicals, and
that all chemicals are naturally occuring, ie: dough conditioners), are
added to the dough for texture and preservation, but I've never tasted
a truly homemade bread that had the texture and flavor of the soft
stuff you're talking about.

I don't think you can make these at home w/o purchasing sacksful of
commercial products. Buy the rolls at a supermarket. You'll get what
you want and save money.

wrote:
> 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
>
>
> I think these are a development of commercial bakeries where all types
> of chemicals, (yes, I know that everything is made of chemicals, and
> that all chemicals are naturally occuring, ie: dough conditioners), are
> added to the dough for texture and preservation, but I've never tasted
> a truly homemade bread that had the texture and flavor of the soft
> stuff you're talking about.
>
> I don't think you can make these at home w/o purchasing sacksful of
> commercial products. Buy the rolls at a supermarket. You'll get what
> you want and save money.
>

King Arthur Flour might have a product like that

http://shop.bakerscatalogue.com/list...0&select=C 78

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

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

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!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

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
>>
(snipped self)
> These sound wonderful! Two questions, Jill... Once baked, do the
> rolls freeze well? Do you think one could successfully make half a
> recipe?
>
> Thanks!

I would imagine they'd freeze okay if properly wrapped. I've never tried to
make a half recipe. These rolls are wonderful and soft... if you ever ate
at the old - here kicks in my age, I can't remember the name of the place, a
diner on Southern Avenue by Hollywood, with an old pie case and red stools
at the counter and a few tables - opened a new location out east... dang,
what was the name of the place?! Anyway, they'd give baskets of rolls like
this with butter which were to DIE for. These rolls are like those

Jill

On Fri 20 Jan 2006 11:08:47p, Thus Spake Zarathustra, or was it jmcquown?

> 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
>>>
> (snipped self)
>> These sound wonderful! Two questions, Jill... Once baked, do the
>> rolls freeze well? Do you think one could successfully make half a
>> recipe?
>>
>> Thanks!
>
> I would imagine they'd freeze okay if properly wrapped. I've never
> tried to make a half recipe. These rolls are wonderful and soft... if
> you ever ate at the old - here kicks in my age, I can't remember the
> name of the place, a diner on Southern Avenue by Hollywood, with an old
> pie case and red stools at the counter and a few tables - opened a new
> location out east... dang, what was the name of the place?! Anyway,
> they'd give baskets of rolls like this with butter which were to DIE
> for. These rolls are like those

I'll try one or the other. I don't dare have 30 rolls available to me at
one time! :-) I don't remember the diner, but I think rolls like these
were also served at the Britling's Cafeteria that was in the complex by
Lowenstein's East. I loved eating there.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:
> On Fri 20 Jan 2006 11:08:47p, Thus Spake Zarathustra, or was it
> jmcquown?
>
>> 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
>>>>
>> (snipped self)
>>> These sound wonderful! Two questions, Jill... Once baked, do the
>>> rolls freeze well? Do you think one could successfully make half a
>>> recipe?
>>>
>>> Thanks!
>>
>> I would imagine they'd freeze okay if properly wrapped. I've never
>> tried to make a half recipe. These rolls are wonderful and soft...
>> if you ever ate at the old - here kicks in my age, I can't remember
>> the name of the place, a diner on Southern Avenue by Hollywood, with
>> an old pie case and red stools at the counter and a few tables -
>> opened a new location out east... dang, what was the name of the
>> place?! Anyway, they'd give baskets of rolls like this with butter
>> which were to DIE for. These rolls are like those
>
> I'll try one or the other. I don't dare have 30 rolls available to
> me at one time! :-) I don't remember the diner, but I think rolls
> like these were also served at the Britling's Cafeteria that was in
> the complex by Lowenstein's East. I loved eating there.

Britling's!!! I'd forgotten all about that place! Got some great shopping
deals at Lowensteins when they went out of business.

I *remembered!* Buntyn's! Used to be over off of Hollywood & Southern next
to the railroad tracks. They moved to Park at White Station and went way
downhill from there. Used to be a real old diner with pies in pie cases and
those old-time red seats in front of the counter. Some tables scattered
here and there... and those rolls! Ooooh boy! and cornbread muffins, mixed
in.

Now they've moved to Park Avenue and guess what? Can you sing the song from
the old 'Green Acres' TV show? "Give me Park avenue" has made this place go
from a wonderful home-town place to down hill, fast. Go there for lunch;
yes, it's packed. The food? Now it's *mediocre*. I think the rolls are
pre-packaged frozen these days. The corn muffins are definitely not up to
par. So much for relocating the business. You're better off going to the
CK's Coffee Shop. So sad to see a tradition go downhill like that.

Jill

Wayne Boatwright wrote on 21 Jan 2006 in rec.food.cooking

> I'll try one or the other. I don't dare have 30 rolls available to me
> at one time! :-) I don't remember the diner, but I think rolls like
> these were also served at the Britling's Cafeteria that was in the
> complex by Lowenstein's East. I loved eating there.
>
> --
> Wayne Boatwright å¨åª
>

Do what I do...Invite people over, that way there's nothing left to snack
on and the Carbs will wear off in about a week.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

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.
>
How about Parker House Rolls? They've been popular since the 1850's.
Here's a recipe:
http://www.epicurious.com/recipes/re...s/views/102605

My recollection is that melted butter on the top before baking helps
keep them soft. -aem

On Sat 21 Jan 2006 07:30:53a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Wayne Boatwright wrote on 21 Jan 2006 in rec.food.cooking
>
>> I'll try one or the other. I don't dare have 30 rolls available to me
>> at one time! :-) I don't remember the diner, but I think rolls like
>> these were also served at the Britling's Cafeteria that was in the
>> complex by Lowenstein's East. I loved eating there.
>>
>> --
>> Wayne Boatwright å¨åª
>>
>
> Do what I do...Invite people over, that way there's nothing left to snack
> on and the Carbs will wear off in about a week.

We're not living in circumstances amenable to entertaining right now, but I
could give the excess away. I know several people who would probably love
to have them.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Sat 21 Jan 2006 02:13:26a, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> On Fri 20 Jan 2006 11:08:47p, Thus Spake Zarathustra, or was it
>> jmcquown?
>>
>>> 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
>>>>>
>>> (snipped self)
>>>> These sound wonderful! Two questions, Jill... Once baked, do the
>>>> rolls freeze well? Do you think one could successfully make half a
>>>> recipe?
>>>>
>>>> Thanks!
>>>
>>> I would imagine they'd freeze okay if properly wrapped. I've never
>>> tried to make a half recipe. These rolls are wonderful and soft...
>>> if you ever ate at the old - here kicks in my age, I can't remember
>>> the name of the place, a diner on Southern Avenue by Hollywood, with
>>> an old pie case and red stools at the counter and a few tables -
>>> opened a new location out east... dang, what was the name of the
>>> place?! Anyway, they'd give baskets of rolls like this with butter
>>> which were to DIE for. These rolls are like those
>>
>> I'll try one or the other. I don't dare have 30 rolls available to
>> me at one time! :-) I don't remember the diner, but I think rolls
>> like these were also served at the Britling's Cafeteria that was in
>> the complex by Lowenstein's East. I loved eating there.
>
> Britling's!!! I'd forgotten all about that place! Got some great
> shopping deals at Lowensteins when they went out of business.
>
> I *remembered!* Buntyn's! Used to be over off of Hollywood & Southern
> next to the railroad tracks. They moved to Park at White Station and
> went way downhill from there. Used to be a real old diner with pies in
> pie cases and those old-time red seats in front of the counter. Some
> tables scattered here and there... and those rolls! Ooooh boy! and
> cornbread muffins, mixed in.
>
> Now they've moved to Park Avenue and guess what? Can you sing the song
> from the old 'Green Acres' TV show? "Give me Park avenue" has made this
> place go from a wonderful home-town place to down hill, fast. Go there
> for lunch; yes, it's packed. The food? Now it's *mediocre*. I think
> the rolls are pre-packaged frozen these days. The corn muffins are
> definitely not up to par. So much for relocating the business. You're
> better off going to the CK's Coffee Shop. So sad to see a tradition go
> downhill like that.

Yes, I really hate seeing these old places go downhill and to the point of
non-existence. Very sad. There used to be a little Toddle House
restaurant on Poplar in White Station that had the best chocolate cream pie
I've ever eaten. Long gone for many years. On one visit to Memphis in the
late 1980s, I tracked down a Toddle House in a scary part of town, only to
find that the chocolate cream pie was barely edible.

For many years Stouffer's Food Corp. was based in the Cleveland, OH area
where Vernon Stouffer made his home. All the years before Stouffer died
there were numerous Stouffer restaurants in Cleveland and the suburbs, all
of which served delightful food. Their decline and demise followed shortly
after his death.

In St. Louis there was Miss Hullings Cafeteria, a venerable institution
with excellent food. After many decades it also eventually declined and
died. I guess if you live a very short life you don't see this happen too
often. :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

" wrote:
>
> 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
>
> I think these are a development of commercial bakeries where all types
> of chemicals, (yes, I know that everything is made of chemicals, and
> that all chemicals are naturally occuring, ie: dough conditioners), are
> added to the dough for texture and preservation, but I've never tasted
> a truly homemade bread that had the texture and flavor of the soft
> stuff you're talking about.
>
> I don't think you can make these at home w/o purchasing sacksful of
> commercial products. Buy the rolls at a supermarket. You'll get what
> you want and save money.

But will also be getting a lot of chemicals that aren't really necessary
to anyone's diet LOL.
Thanks anyway.

TY! They sound good. Much more sugar than the recipes we've already
tried.



>
> 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

aem wrote:
>
> 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.
> >
> How about Parker House Rolls? They've been popular since the 1850's.
> Here's a recipe:
> http://www.epicurious.com/recipes/re...s/views/102605
>
> My recollection is that melted butter on the top before baking helps
> keep them soft. -aem

TY! That's true; probably have a Parker House recipe for them
somewhere.

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

"Arri London" > wrote in message
...
>
>
> " wrote:
>>
>> 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
>>
>> I think these are a development of commercial bakeries where all types
>> of chemicals, (yes, I know that everything is made of chemicals, and
>> that all chemicals are naturally occuring, ie: dough conditioners), are
>> added to the dough for texture and preservation, but I've never tasted
>> a truly homemade bread that had the texture and flavor of the soft
>> stuff you're talking about.
>>
>> I don't think you can make these at home w/o purchasing sacksful of
>> commercial products. Buy the rolls at a supermarket. You'll get what
>> you want and save money.
>
> But will also be getting a lot of chemicals that aren't really necessary
> to anyone's diet LOL.
> Thanks anyway.

My grandmother made bread once a week. (They grew and ground their own
wheat.) One pan made that day and eaten that day was soft rolls, sky high
over the square pan. You broke them apart, still warm, and they were
probably as soft as a Wonderbread; however just about as tasty as you can
get. She never let me get near her in the kitchen, so I have no idea how
they were made, but the bread and rolls every week came from the same
recipe -- in her head. I would venture to say that there was milk (from the
cows) and butter (churned from the milk). She used cake yeast.
I believe it is possible to make a roll of this kind today. I've seen a
recipe similar in a WV Hillbilly or White Trash Cooking type of cookbook;
but if you look around, I'll bet you can find a soft bread receipe that you
can make into soft rolls.
Dee Dee

On Sat 21 Jan 2006 08:17:40p, Thus Spake Zarathustra, or was it BobSlo?

>
>
> 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

Thank you! I'll certainly keep the variations in mind. As I was reading
the recipe it struck me that it was similar to many coffeecake or sweet
roll type doughs.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Fri, 20 Jan 2006 16:12:18 -0700, 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

Look for recipes with egg, and/or shortening. I haven't tried Crisco
but I heard it works well for soft and fluffy. Milk helps too. Brush
the tops with butter before baking. Put the rolls fairly close
together so they merge while baking.


Sue(tm)
Lead me not into temptation... I can find it myself!

Arri London wrote:
> TY! They sound good. Much more sugar than the recipes we've already
> tried.
>
Surprisingly, the rolls don't taste sweet.

Jill

On Sun 22 Jan 2006 10:08:32a, Thus Spake Zarathustra, or was it jmcquown?

> Arri London wrote:
>> TY! They sound good. Much more sugar than the recipes we've already
>> tried.
>>
> Surprisingly, the rolls don't taste sweet.
>
> Jill

For that type of roll and the amount of flour, I don't consider that a *lot*
of sugar. I'm anxious to try the recipe.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On 22 Jan 2006 18:48:00 +0100, Wayne Boatwright wrote:

> On Sun 22 Jan 2006 10:08:32a, Thus Spake Zarathustra, or was it jmcquown?
>
> > Arri London wrote:
> >> TY! They sound good. Much more sugar than the recipes we've already
> >> tried.
> >>
> > Surprisingly, the rolls don't taste sweet.
> >
> > Jill
>
> For that type of roll and the amount of flour, I don't consider that a *lot*
> of sugar. I'm anxious to try the recipe.

I use a lot (don't measure but it's approx the same amount) of honey
in mine and they aren't *sweet* either. They are a popular request
when I ask what I should bring.
--

Practice safe eating. Always use condiments.

Dee Randall wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
>
> My grandmother made bread once a week. (They grew and ground their own
> wheat.) One pan made that day and eaten that day was soft rolls, sky high
> over the square pan. You broke them apart, still warm, and they were
> probably as soft as a Wonderbread; however just about as tasty as you can
> get. She never let me get near her in the kitchen, so I have no idea how
> they were made, but the bread and rolls every week came from the same
> recipe -- in her head. I would venture to say that there was milk (from the
> cows) and butter (churned from the milk). She used cake yeast.
> I believe it is possible to make a roll of this kind today. I've seen a
> recipe similar in a WV Hillbilly or White Trash Cooking type of cookbook;
> but if you look around, I'll bet you can find a soft bread receipe that you
> can make into soft rolls.
> Dee Dee

TY! I too make a lot of bread. It should be possible to make soft rolls
too LOL. None of my usual bread types are meant to be soft so still
looking at recipes.

jmcquown wrote:
>
> Arri London wrote:
> > TY! They sound good. Much more sugar than the recipes we've already
> > tried.
> >
> Surprisingly, the rolls don't taste sweet.
>
> Jill

LOL that's always relative of course. But will try the recipe anyway

Curly Sue wrote:
>
> On Fri, 20 Jan 2006 16:12:18 -0700, 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
>
> Look for recipes with egg, and/or shortening. I haven't tried Crisco
> but I heard it works well for soft and fluffy. Milk helps too. Brush
> the tops with butter before baking. Put the rolls fairly close
> together so they merge while baking.
>
> Sue(tm)


Will try to avoid Crisco unless absolutely necessary. Did brush the tops
of the last batch with butter and had the rolls touching too. Still too
bready.

Arri London wrote:
> jmcquown wrote:
>>
>> Arri London wrote:
>>> TY! They sound good. Much more sugar than the recipes we've already
>>> tried.
>>>
>> Surprisingly, the rolls don't taste sweet.
>>
>> Jill
>
> LOL that's always relative of course. But will try the recipe anyway
>

Considering I don't like sweet-tasting stuff, you can pretty much guarantee
they aren't sweet.

Jill

On Sun, 22 Jan 2006 16:50:25 -0700, Arri London >
wrote:

>
>
>Curly Sue wrote:

>> Look for recipes with egg, and/or shortening. I haven't tried Crisco
>> but I heard it works well for soft and fluffy. Milk helps too. Brush
>> the tops with butter before baking. Put the rolls fairly close
>> together so they merge while baking.
>>
>> Sue(tm)
>
>
>Will try to avoid Crisco unless absolutely necessary. Did brush the tops
>of the last batch with butter and had the rolls touching too. Still too
>bready.

I haven't tried this recipe yet, but it looks good to me. I found it
at the Saveur site, via the KQED foodblog. The person in the foodblog
made them, and she says she reduced the sugar to about 1/2 cup and it
seemed to work for her.

http://www.saveur.com/article.jsp?ID=5446&typeID=120

Christine

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

My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
risings). For 12 regular-sized dinner rolls, there would be 3 eggs
plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
don't have the exact recipe with me, sorry. Maybe you can Google it.

N.

Christine Dabney wrote:
>
> On Sun, 22 Jan 2006 16:50:25 -0700, Arri London >
> wrote:
>
> >
> >
> >Curly Sue wrote:
>
> >> Look for recipes with egg, and/or shortening. I haven't tried Crisco
> >> but I heard it works well for soft and fluffy. Milk helps too. Brush
> >> the tops with butter before baking. Put the rolls fairly close
> >> together so they merge while baking.
> >>
> >> Sue(tm)
> >
> >
> >Will try to avoid Crisco unless absolutely necessary. Did brush the tops
> >of the last batch with butter and had the rolls touching too. Still too
> >bready.
>
> I haven't tried this recipe yet, but it looks good to me. I found it
> at the Saveur site, via the KQED foodblog. The person in the foodblog
> made them, and she says she reduced the sugar to about 1/2 cup and it
> seemed to work for her.
>
> http://www.saveur.com/article.jsp?ID=5446&typeID=120
>
> Christine

TY. I always cut down the amount of sugar in most bread-related recipes.

Nancy1 wrote:
>
> 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
>
> My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
> risings). For 12 regular-sized dinner rolls, there would be 3 eggs
> plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
> don't have the exact recipe with me, sorry. Maybe you can Google it.
>
> N.

TY. Have several French brioche recipes. They are good but not the
fluffy air-headed rolls I'm trying to make.

Arri London wrote:
> Nancy1 wrote:
> >
> > 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
> >
> > My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
> > risings). For 12 regular-sized dinner rolls, there would be 3 eggs
> > plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
> > don't have the exact recipe with me, sorry. Maybe you can Google it.
> >
> > N.
>
> TY. Have several French brioche recipes. They are good but not the
> fluffy air-headed rolls I'm trying to make.

I don't know about your recipes, but what I said was, my BH & G recipe
turned out very fluffy rolls.

My grandmother used to make a dinner roll with a Fleischman yeast
recipe - they were always wonderful. Maybe you could find that recipe.
Really, it's not rocket science. There are probably millions of
dinner roll recipes on the web. I love my BH & G bread book (c. 1963)
- sweet roll dough or not, Parker House, Butterflake - it's got them
all.

N.

Nancy1 wrote:
>
> Arri London wrote:
> > Nancy1 wrote:
> > >
> > > 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
> > >
> > > My Better Homes & Gardens Brioche recipe turns out light and fluffy (3
> > > risings). For 12 regular-sized dinner rolls, there would be 3 eggs
> > > plus 1 yolk, 1/3 C. sugar, and 1/2 C. butter. It's pretty rich. I
> > > don't have the exact recipe with me, sorry. Maybe you can Google it.
> > >
> > > N.
> >
> > TY. Have several French brioche recipes. They are good but not the
> > fluffy air-headed rolls I'm trying to make.
>
> I don't know about your recipes, but what I said was, my BH & G recipe
> turned out very fluffy rolls.
>
> My grandmother used to make a dinner roll with a Fleischman yeast
> recipe - they were always wonderful. Maybe you could find that recipe.
> Really, it's not rocket science. There are probably millions of
> dinner roll recipes on the web. I love my BH & G bread book (c. 1963)
> - sweet roll dough or not, Parker House, Butterflake - it's got them
> all.
>
> N.

Have tried many dinner roll recipes. They really are too bready. Need
the soft flossy sort LOL.

"Arri London" > wrote in message
...
> 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!

7 1/2 oz warm water
3 1/2 - 4 cups all purpose flour
3/4 tsp. salt
3 1/2 TBSP sugar
2 TBSP powdered coffee creamer
3 TBSP butter
2 tsp dry instant yeast

I do this in my bread machine on the "dough" setting. Remove and
refrigerate overnite. Remove and shape as desired, let rise until doubled,
brush with melted butter just before and immediately after baking.

--
Syssi

Syssi wrote:
>
> "Arri London" > wrote in message
> ...
> > 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!
>
> 7 1/2 oz warm water
> 3 1/2 - 4 cups all purpose flour
> 3/4 tsp. salt
> 3 1/2 TBSP sugar
> 2 TBSP powdered coffee creamer
> 3 TBSP butter
> 2 tsp dry instant yeast
>
> I do this in my bread machine on the "dough" setting. Remove and
> refrigerate overnite. Remove and shape as desired, let rise until doubled,
> brush with melted butter just before and immediately after baking.
>
> --
> Syssi

TY! What is the powdered coffee creamer for? It's not something we'd
ever have in the house.

"Arri London" <& Syssi wrote:
>>
>> "Arri London" > wrote in message
>> ...
>> > 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!
>>
>> 7 1/2 oz warm water
>> 3 1/2 - 4 cups all purpose flour
>> 3/4 tsp. salt
>> 3 1/2 TBSP sugar
>> 2 TBSP powdered coffee creamer
>> 3 TBSP butter
>> 2 tsp dry instant yeast
>>
>> I do this in my bread machine on the "dough" setting. Remove and
>> refrigerate overnite. Remove and shape as desired, let rise until
>> doubled,
>> brush with melted butter just before and immediately after baking.
>>
>> --
>> Syssi
>
> TY! What is the powdered coffee creamer for? It's not something we'd
> ever have in the house.
============

The original recipe called for instant milk powder... well, I was out of it
one day but had recently purchased some coffee creamer to put in my homemade
recipe for Chai tea... I decided to try it and haven't stopped using it
since. I suppose you could even use milk instead of water and skip the
creamer/milk powder altogether but... well... I'm a creature of habit and
LOVE this recipe as is.

I'm sure the bread would still come out very lovely without the creamer.


--
Syssi

Syssi wrote:
>
> "Arri London" <& Syssi wrote:
> >>
> >> "Arri London" > wrote in message
> >> ...
> >> > 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!
> >>
> >> 7 1/2 oz warm water
> >> 3 1/2 - 4 cups all purpose flour
> >> 3/4 tsp. salt
> >> 3 1/2 TBSP sugar
> >> 2 TBSP powdered coffee creamer
> >> 3 TBSP butter
> >> 2 tsp dry instant yeast
> >>
> >> I do this in my bread machine on the "dough" setting. Remove and
> >> refrigerate overnite. Remove and shape as desired, let rise until
> >> doubled,
> >> brush with melted butter just before and immediately after baking.
> >>
> >> --
> >> Syssi
> >
> > TY! What is the powdered coffee creamer for? It's not something we'd
> > ever have in the house.
> ============
>
> The original recipe called for instant milk powder... well, I was out of it
> one day but had recently purchased some coffee creamer to put in my homemade
> recipe for Chai tea... I decided to try it and haven't stopped using it
> since. I suppose you could even use milk instead of water and skip the
> creamer/milk powder altogether but... well... I'm a creature of habit and
> LOVE this recipe as is.
>
> I'm sure the bread would still come out very lovely without the creamer.
>
> --
> Syssi

OK ty. We do make bread machine bread with milk but it doesn't have the
texture of the soft dinner rolls.

"Arri London" > wrote in message
...
>
>
> Syssi wrote:
>>
>> "Arri London" <& Syssi wrote:
>> >>
>> >> "Arri London" > wrote in message
>> >> ...
>> >> > 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!
>> >>
>> >> 7 1/2 oz warm water
>> >> 3 1/2 - 4 cups all purpose flour
>> >> 3/4 tsp. salt
>> >> 3 1/2 TBSP sugar
>> >> 2 TBSP powdered coffee creamer
>> >> 3 TBSP butter
>> >> 2 tsp dry instant yeast
>> >>
>> >> I do this in my bread machine on the "dough" setting. Remove and
>> >> refrigerate overnite. Remove and shape as desired, let rise until
>> >> doubled,
>> >> brush with melted butter just before and immediately after baking.
>> >>
>> >> --
>> >> Syssi
>> >
>> > TY! What is the powdered coffee creamer for? It's not something we'd
>> > ever have in the house.
>> ============
>>
>> The original recipe called for instant milk powder... well, I was out of
>> it
>> one day but had recently purchased some coffee creamer to put in my
>> homemade
>> recipe for Chai tea... I decided to try it and haven't stopped using it
>> since. I suppose you could even use milk instead of water and skip the
>> creamer/milk powder altogether but... well... I'm a creature of habit and
>> LOVE this recipe as is.
>>
>> I'm sure the bread would still come out very lovely without the creamer.
>>
>> --
>> Syssi
>
> OK ty. We do make bread machine bread with milk but it doesn't have the
> texture of the soft dinner rolls.
===============

Hmmm... Well, these are soft and I think part of the reason is that they
are refrigerated overnight. <shrug>


--
Syssi