Dinner rolls

Dinner rolls

Ingredients/Components

• sugar - 1/4 c
• milk - 1 c
• salt - 1 tsp
• flour
• eggs, beaten - 2 item
• melted butter - 1 item
• margarine - 1/4 c
• dry yeast - 2 pkg
• very warm water - 1/2 c

How to make dinner rolls:

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Soften yeast in warm water. Add milk mixture, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to make a soft dough. Turn dough out on a lightly floured board; knead about 8 to 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk (about 30 minutes). Punch down. Turn dough out on a lightly floured board. Shape into crescent, Parker House, cloverleaf, fan tan or pan rolls. Cover; let rise in a warm place until doubled in bulk (about 30 minutes). Brush with melted butter. Bake at 400° about 10 to 15 minutes. Yield: 2 1/2 to 4 dozen, depending on shape.

Parker House: Roll dough into a 12-inch circle 1/4-inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter. With dull edge of knife, make a crease just off center on each round. Brush with butter. Fold over so top overlaps slightly; press edges together. Place on greased baking sheets or 1/4-inch apart in a greased 9-inch pan.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.