Dinner Rolls

This is a recipe I got from Sue many years ago. She had altered one to fit her busy schedule and it is so good, that I have used it for rolls and coffee cakes ever since.
The dough will keep well in the refrigerator for 7 days using what you want and putting it back to stay cold. In this case, I wanted hot dinner rolls to go with a cold macaroni salad we were having for supper. Now one of the really good things about this is it will make dinner rolls or sweet rolls or coffee cakes.
Refrigerator Roll Dough
2 cups water
1/2 cup evaporated milk
2/3 cup margarine or butter
1/2 cup sugar
1 1/2 tsp salt
1/4 cup instant potato flakes *
1 pkg. yeast
2 eggs
3 cups flour
Heat first 5 ingredients together to 125°. Pour over dry ingredients in mixer bowl. Add eggs. Mix at low speed 1/2 minute. Scrape bowl and mix 3 minutes at high speed.
Add 4 more cups of flour. Knead 10 minutes.
Store in greased bowl, covered with plastic wrap in refrigerator.
When ready to bake., shape and let raise 1 hour. Bake at 400° for 15 to 20 minutes.
3 1/2 dozen medium rolls or use as much as you want and refrigerate the rest. I used 1/3 of the dough for 9 rolls
2010 cost:  $1.70 for entire dough recipe or 51¢ a dozen

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