Holiday Dinner Rolls 2016 Walker Style Food

HOLIDAY DINNER ROLLS 2016 - WALKER STYLE

Steps:

• Use 1/2 c of the warm water to soften yeast. Sprinkle with a little bit of sugar to help the yeast work.
• Combine all other wet ingredients in mixing bowl.
• Add flour a cup at a time, along with softened yeast until dough is soft
• Mix with dough hook. Dough will just barely stick to your fingers.
• Remove from bowl and roll out the dough on floured surface. Cut with large, round cookie cutter, Dip in melted butter, fold over and place on lightly greased cookie sheet, just touching each other. Let rise until doubled.
• Makes about 2 dozen.
• Bake at 350 degrees for 12 minutes.
• Remove from oven and brush tops with butter.
• Cool on wire rack, if they last that long. Serve right out of the oven, if you can time it right!

HOLIDAY DINNER ROLLS (BREAD MACHINE)

Steps:

• Add water, 3 eggs, butter, salt, flour, 2 Tablespoons sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface.
• If necessary, knead in enough flour to make dough easy to handle.
• Shape into rolls as desired.
• Cover and let rise in a warm, draft-free place until almost doubled in size, 20-30 minutes.
• Combine lightly beaten egg and 1 tablespoon sugar, brush onto tops.
• Bake at 375°F for 12-14 minutes or until done.

HOLIDAY WREATH ROLLS

Steps:

• Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
• Combine the cheese, garlic, and herbs in a small bowl. Set aside.
• Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
• Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.

PARTY & HOLIDAY ROLLS

Steps:

• 1. Put yeast into 1/4 cup of warm water. Place shortening, salt and sugar in large mixing bowl. Pour boiling water over these, let stand until lukewarm, not hot! Add yeast/water mix. Beat in eggs. Stir in flour gradually using only enough to make a soft dough, barely past sticky stage to smooth. It will be very light dough! Beware of adding too much flour.
• 2. Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TREBLES in bulk.
• 3. Remove bowl from refrigerator. Gently punch down bread. Butter hands with soft butter. Pinch off small pieces of dough, shape into balls for four dozen small rolls or three inch balls For large rolls, place about two inchs apart on greased or sprayed oblong baking pan. Semi-flatten for biscuit shape. Brush lightly with melted butter on tops.
• 4. Let rolls rise two hours in warm place without drafts. Bake in preheated oven at 425*F. for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on size you make. These rise very high and are seamless in the pan. They do not last on the table more than an hour for a large family.
• My Note Make 2 large pan, 44 rolls +.
• I love homemade rolls but I hate to have to buy bread flour to make it. Now I have a recipe that uses regular all-purpose flour.
• I always put a little sugar in the yeast. I'm also very good about checking the expiration on the yeast. The yeast does work well with 1 tablespoon of sugar. It should froth right away in 15 minute Or your yeast is too old. I keep mine in fridge. Keep only about 6 months without this test. It is called proofing.