Gwens Butter Rich Dinner Rolls Food

DINNER ROLLS

Steps:

• Soften dry yeast in warm water (110°F).
• Combine milk, shortening,sugar,and salt.
• Cool to lukewarm.
• Add yeast; mix well.
• Blend in egg.
• Add flour flour and mix until dough is well blended (I use mixer with dough hook).
• Place in greased bowl,turning once to grease surface.
• Store dough in refrigerator at least 2 hours or until needed. Cover with plastic wrap.
• Shape dough on well floured surface.
• Let rise in warm place until light, about 1&1/2 hours.
• Bake in hot oven 400°F 15 to 20 minutes.

RICH DINNER ROLLS

Steps:

• Scald milk; stir in sugar, salt and margarine. Cool to lukewarm.
• Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved.
• Add lukewarm milk mixture, eggs and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make soft dough.
• Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes.
• Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.
• Punch down. Turn out on lightly floured board. Proceed according to directions for any shape. [Grandma means like crescent, cloverleaf, etc. They will need to rise again after shaped, probably another 30 minutes. I would guess that they should be baked at about 400 F for around 15 minutes.].

DINNER ROLLS

Steps:

• Place warm water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
• In a large bowl, whisk together warm milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
• Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).
• Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.
• Butter the inside of a large bowl; place dough in bowl, turning to coat.
• Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1-1/4 hours.
• Butter two 13-by-9-inch baking pans.
• Divide dough in half.
• Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces.
• Press each piece into a disk, then shape into a ball.
• Arrange dough balls in prepared pans.
• (To make ahead: Wrap pans well, and freeze, up to 2 months.)
• Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1-1/4 hours (2 hours more if frozen).
• Preheat oven to 375 degrees Fahrenheit, with racks in upper and lower thirds.
• In a small bowl, beat remaining egg until blended; brush onto rolls.
• Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through.
• Let rolls cool 15 minutes before serving.

GWEN'S BUTTER RICH DINNER ROLLS

Steps:

• Soften yeast in warm water.
• In large mixing bowl combine sugar, butter, salt and milk.
• Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add flour to form a stiff dough, beating well after each addition.
• Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).
• Cover; let rise in warm place until doubled, about 1 hour.
• Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.
• Bake for 12 to 15 minutes at 350 degrees.