Post by cuteascountry_Shortcake on Jun 10, 2005 22:41:28 GMT -6
Perfectly Easy Dinner Rolls
1 cup warm water
2 pkgs active dry yeast
1/2 cup {1 stick} butter melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 to 4-1/2 cups unbleached flour
Makes 2 dozen rolls
Combine the water and yeast in a large bowl. Let the mixture stand about five minutes.
Stir in butter, sugar, eggs and salt. Beat in flour 1 cup at a time until dough is too stiff to mix [some flour may not be needed]. Cover and refrigerate for 2 hours up to 4 days.
Grease a 13 x 9- inch pan. Turn the chilled dough out onto a floured board. Divide dough into 24 equal size - pieces. Roll each piece into a smooth round ball: place in even rows in prepared pan. Cover and let rise until double in volume, about 1 hour.
Preheat oven to 375ºF. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Submitted by Emma
Printed in Nancy's Kitchen Newsletter 6/10/05
1 cup warm water
2 pkgs active dry yeast
1/2 cup {1 stick} butter melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 to 4-1/2 cups unbleached flour
Makes 2 dozen rolls
Combine the water and yeast in a large bowl. Let the mixture stand about five minutes.
Stir in butter, sugar, eggs and salt. Beat in flour 1 cup at a time until dough is too stiff to mix [some flour may not be needed]. Cover and refrigerate for 2 hours up to 4 days.
Grease a 13 x 9- inch pan. Turn the chilled dough out onto a floured board. Divide dough into 24 equal size - pieces. Roll each piece into a smooth round ball: place in even rows in prepared pan. Cover and let rise until double in volume, about 1 hour.
Preheat oven to 375ºF. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Submitted by Emma
Printed in Nancy's Kitchen Newsletter 6/10/05