Req: Soft dinner rolls

Arri London said:

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.

Quoted message said:

Arri London said:

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.jsp?pv=1137811950941&byCategory=C120&select=C78

--

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 said:

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?

Quoted message said:

Arri London said:

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 said:

On Fri 20 Jan 2006 10:31:46p, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

Arri London said:

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)

Quoted message said:

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?

Quoted message said:

Wayne Boatwright said:

On Fri 20 Jan 2006 10:31:46p, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

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)

Quoted message said:

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 said:

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

Quoted message said:

Wayne Boatwright said:

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)

Quoted message said:

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

Quoted message said:

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 said:

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/recipe_views/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?

Quoted message said:

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

Quoted message said:

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?

Quoted message said:

Wayne Boatwright said:

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

Quoted message said:

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!

Quoted post said:

Arri London said:

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.

Quoted message said:

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 said:

Arri London said:

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/recipe_views/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 said:

On Fri 20 Jan 2006 10:31:46p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Arri London said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted post said:

Arri London said:

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?

Quoted message said:

Wayne Boatwright said:

On Fri 20 Jan 2006 10:31:46p, Thus Spake Zarathustra, or was it
jmcquown?

Quoted message said:

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 <[email hidden]>

Quoted message said:

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 said:

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

Surprisingly, the rolls don't taste sweet.

Jill