6 cup all-purpose flour
1/4 cup sugar
2 tsp salt
2 tbsp active dry yeast
1 cup water
1 cup milk
1/2 cup margarine/butter
1 egg
Directions
Melted margarine/butter if Desired
In large bow;, combine 2 cups flour, sugar, salt and yeast; blend
well. In small saucepan, heat water, milk and 1/2 cup margarine until
very warm (120-130 F.). Add warm liquid and egg to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in an additional 2 1/2 to 3 cups flour until dough
pulls clenaly away from sides of bowl. On floured surface, knead 1
1/4 to 1 3/4 cups flour until dough is smooth and elastic, about 8 to
10 minutes. Place dough in greased bowl; cover loosely with plastic
wrap and cloth towel. Let rise in warm place (80 to 85 F.) until
light and doubled in size, about 45 to 60 minutes. Punch down dough
several times to remove all air bubbles. Divide dough in half. To
make PAN ROLLS, lightly grease two 13x9-inch pans. Divide each half
of dough into 16 equal pieces. Shape each into a ball, pulling edges
under to make a smooth top. PLace balls, smooth side up, in greased
pans. Cover; let rise in warm place until light and doubled in size,
about 20-30 minutes. Heat oven to 400 F. Uncover dough. Bake at 400
F. for 16 to 20 minutes or until golden brown. Remove rolls from pans
immediately; cool on wire racks. Brush with melted margarine.
TIP: To make dough a day ahead, after first rise time, punch down
dough, cover and refrigerate dough overnight. Shape dough as directed
in recipe; let rise a second time until light and doubled in size,
about 25 to 35 minutes. Source: The Complete Pillsbury Book of Baking
From the collection of K. Deck
Servings: 32 rolls
Basic Dinner Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dinner
The History of Recipes
It is quite feasible to prove the history of recipes way back into history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
During Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. He also informs us how the ancient cooks made use of many different aromatic flavors, including a few you will know like bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices such as basil and rosemary. These new foods and tastes prompted an outbreak in recipe manuscripts, most of which are now in private libraries. By the time we get to the twentieth century, cookery publications are increasing in popularity as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Basic Dinner Rolls recipe.
