Winky's Basic Dinner Rolls Noreen & Marion|
1 package yeast, active dry or compressed
1/4 cup warm water (lukewarm for compressed yeast)
2 eggs, plus enough scalded and cooked milk to make 2 cups liquid
1/2 cup (1/4 pound) melted butter or margarine
1 & 1/2 teaspoons salt
1/2 cup sugar
6 cups all-purpose flour (sift before measuring)
Sprinkle yeast into large bowl; add warm water and stir until dissolved. Add
eggs, milk, butter, salt and sugar. Stir until well blended. Stir in 3 cups of
the flour, beating until smooth after each cup is added. Add the fourth cup
of flour; beat until dough is smooth and elastic. Stir in the fifth cup of flour
to make a stiff dough. Measure the sixth cup of flour and sprinkle about half
of it on a board.
Turn the dough out onto the heavily floured board and with well-floured hands
knead dough until it is smooth and elastic (about 5-7 minutes), using the
remaining flour as needed. Place dough in a well-buttered bowl and butter the
top lightly. Cover and let rise in a warm place until almost doubled in bulk (1 & 1/2
to 2 hours).
When dough has almost doubled, punch it down, squeezing the air bubbles out
with your hands. Divide dough into four parts, wrap each in plastic film, and
refrigerate until chilled. (You can eliminate this last step, but the rolls are
much easier to shape with chilled dough.) Using one piece of the chilled dough
at a time, shape either plain rolls or a roll shape of your choosing. To shape
pan rolls, pinch off pieces of dough about 1-inch in diameter and form into
smooth balls; arrange about 15 balls of dough in each greased round or square
8 or 9 inch baking pan, allowing about 1 inch space between them. Shape the
other dinner rolls. Let rise in a warm place until almost doubled in size. Bake
in a hot oven, 425 degrees, for about 10 minutes or until browned.
For especially tender-crusted rolls, you can brush the tops with melted butter
or margarine before baking; or for crispier-crusted rolls, brush tops with
milk, or with 1 egg beaten with 1 tablespoon milk.
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