OUT OF THIS WORLD ROLLS|
2 pkg. active dry yeast
1 1/4 c. warm water
3 eggs, well beaten
4 1/2 to 5 c. unsifted
1/2 c. Crisco shortening (not
1/2 c. sugar
2 tsp. salt
butter or margarine
Dissolve yeast in 1/4 cup warm water. Let stand 10
minutes. Combine dissolved yeast, eggs, 2 1/2 cups flour, 1
cup warm water, shortening, sugar and salt in a large mixing
bowl; beat until smooth at medium speed, scraping sides of
bowl for 2 minutes. With wooden spoon, stir in the remaining
flour to make soft dough. Cover and let rise until double in
bulk, about 1 hour. Punch down and refrigerate overnight.
Three hours before baking, roll out as desired.
Dinner Rolls: Divide dough in half. Roll each dough
half into a 1/2-inch thick rectangle. Spread with butter or
margarine. Starting with long side, roll-up jelly-roll style.
Cut in 1-inch slices. Place in greased muffin pan cups, open
side down. Cover and let rise 3 hours until doubled. Bake in
400 degrees oven for 12 to 15 minutes. Makes 30 rolls. Calories:
1/2 c. butter or margarine,
1/2 c. sugar
grated rind of 1 orange
Powdered Sugar Icing (your own
Roll out dough as indicated for Dinner rolls. Combine
all ingredients and spread on dough instead of butter. Bake at
same temperature as Dinner Rolls. Frost with Powdered Sugar
Icing while hot.
Garlic Parmesan Rolls:
grated Parmesan cheese
Follow basic recipe exactly up to taking dough from
refrigerator. Pinch off small pieces; roll between hands to
form slender sticks. Place on greased baking sheets. Shake
lightly with garlic salt and heavily with Parmesan cheese. Let
rise until not quite doubled in bulk. Bake at 400 degrees for 12 to
15 minutes. These rolls freeze well. Reheat in foil.
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