Dinner Roll
We made these on Thanksgiving 2009 at Nicole & Mandy’s house. Mama came with us that year to Utah and had a glorious time. We did our traditional Thanksgiving hike and everyone enjoyed it. These rolls were absolutely wonderful! Can’t eat just one!
1 cup sugar1 cup margarine
3 cups milk
1 cup hot water
4 eggs
11 cups flour
4 1/2 Tablespoons SAF instant yeast
(Told it HAS to be SAF and can be bought at Trader Joes in California or Macey’s Grocery Store in Utah, or online, but I just used regular yeast and they came out fine.)
4 teaspoons salt
Combine margarine, milk, sugar, and water. Heat in microwave until
warm, about 2 – 3 minutes. (Do not get too hot.) Using a mixer with
bread hooks, start mixing. Add eggs and half of the flour. Mix well.
Add yeast and salt, continue mixing. Add remaining flour. When mixed
in, turn to high speed and let knead for 11 minutes. Let dough rise
in mixer for 5 to 10 minutes, until puffy. Turn out onto floured cloth
(or floured board) and divide into flour balls. Using a rolling pin,
roll first ball into a circle the size of a pizza. Using a pizza
cutter, cut circle into twelve wedges. To form a roll, take wedge of
dough, turn it over and flold in wide corners so they meet. Then roll
up like croissant. Place on 24 inch greased baking pan. Let rise about
15 minutes until puffy. Bake at 375 degrees for 12 – 15 minutes or
until dark golden brown. Rub top of hot rolls with squre of margarine.
warm, about 2 – 3 minutes. (Do not get too hot.) Using a mixer with
bread hooks, start mixing. Add eggs and half of the flour. Mix well.
Add yeast and salt, continue mixing. Add remaining flour. When mixed
in, turn to high speed and let knead for 11 minutes. Let dough rise
in mixer for 5 to 10 minutes, until puffy. Turn out onto floured cloth
(or floured board) and divide into flour balls. Using a rolling pin,
roll first ball into a circle the size of a pizza. Using a pizza
cutter, cut circle into twelve wedges. To form a roll, take wedge of
dough, turn it over and flold in wide corners so they meet. Then roll
up like croissant. Place on 24 inch greased baking pan. Let rise about
15 minutes until puffy. Bake at 375 degrees for 12 – 15 minutes or
until dark golden brown. Rub top of hot rolls with squre of margarine.
SWEET ROLLS: The previous recipe is also good for sweet rolls. After
mixing, roll dough into a large rectangle. Spread dough with two
squares of softened butter or margarine and top it with either sugar
and cinnamon or brown sugar and cocount. Roll like a jelly roll. Cut
with string or dental floss about 1 inch thick. Place on greased pan
close to each other so they will rise tall and spread out flat. Bake
until dark golden brown. Let cool. Frost with cream cheese frosting.
(Beat: 8 oz cream, 1/2 cup butter, 2 lbs powdered sugar, 1 teaspoon
vanilla, drops of milk until it makes a fluffy consistancy.)
mixing, roll dough into a large rectangle. Spread dough with two
squares of softened butter or margarine and top it with either sugar
and cinnamon or brown sugar and cocount. Roll like a jelly roll. Cut
with string or dental floss about 1 inch thick. Place on greased pan
close to each other so they will rise tall and spread out flat. Bake
until dark golden brown. Let cool. Frost with cream cheese frosting.
(Beat: 8 oz cream, 1/2 cup butter, 2 lbs powdered sugar, 1 teaspoon
vanilla, drops of milk until it makes a fluffy consistancy.)
