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
Written cooking instructions as an idea can be tracked back into ancient history, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that is, generally, these early cook books were just very basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have some recipe books which were published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are not about the indian curry that we all know today, but rather descriptions of the types of food prepared by the chefs of the wealthy. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas created a torrent in books on cookery, most of which still exist in private collections. Over the succeeding few centuries, the rich families of the West competed to offer the most extravagent meals, and because of this cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications were in great demand, as a result of higher levels of literacy, more free time and being a little richer. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Basic Dinner Rolls recipe.
