Becky Jo’s Favorite Dinner Rolls
{aka Lora Bingham’s “Grandma’s 100-Year-Old Refrigerator Roll Recipe”}
Makes 2 dozen.
2 1/2 tsp. yeast
1/2 c. butter
1/2 c. sugar
1 tsp. salt
1 c. mashed potatoes (I use instant)
1 c. scalded milk
2 eggs, beaten
5-7 cups flour
Dissolve yeast in lukewarm water. Mix butter, sugar, salt, mashed potatoes, and scalded milk together in mixer bowl. When cooled add yeast mixture. Mix thoroughly and add eggs. Knead dough in mixer, adding in enough flour to make a stiff, yet slightly sticky dough (5-7 cups). Knead the dough until it pulls away clean from the sides of the bowl, about 10 minutes on a high spped. Place dough into a large buttered bowl or container and cover tightly with a lid or plastic wrap. Let rise in refrigerator 4-5 hours or overnight.
Divide dough in half. On a floured surface, roll each ball of dough out to a 1/8” thick circle. Using a pizza cutter, cut across the circle 6 times to form 12 triangles (like a pizza). Roll each triangle from the outside in to create a crescent roll. Place a dozen rolls each onto 2 greased cookie sheets. Cover with a light dish towel and let rise 2 hours in a warm place. (I preheat my oven for a minute just to get it warm then turn it off…it makes a great place for the rolls to rise).
After the rolls have risen, bake at 350 degrees for 15-20 minutes, until light golden on top. Brush with butter while still hot.
For cinnamon rolls:
Add extra 1/2 c. sugar, 1 Tbsp. vanilla, and 1/4 tsp. ginger. Refrigerate overnight.
Roll out 20” long by 8” wide ad 1/2 inch thick. Spread with softened butter, then sprinkle with cinnamon sugar. Roll up and cut 24 rolls. Let rise 1-2 hours. Bake 20 minutes at 350 degrees. For frosting when cooled, cream together 1 bag powdered sugar, 1 stick of butter and a teaspoon vanilla.
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