Wednesday, November 19, 2014


Scrambling to decide what will be on the menu this Thanksgiving? Let us help with this classic dinner roll recipe from Up a Country Lane Cookbook, by Evelyn Birkby.

Favorite Rolls

1 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 package yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 egg, beaten
3 1/2 cups flour

Scald milk. Remove from fire and add shortening, 1/4 cup sugar, and salt, stir to dissolve, then cool to lukewarm. While this is cooling, combine yeast, lukewarm water, and 1 teaspoon sugar. Let dissolve and bubble for 5 minutes. Add dissolved yeast to cooled milk mixture. Gradually beat in egg and enough flour to make a soft dough. Turn out on floured breadboard. Work in only as much flour as needed, no more; the less flour used, the lighter the rolls. Knead lightly for 3 to 4 minutes. It becomes smooth and elastic (dough has a springy feel). Place dough in greased bowl, turning once to coat all sides. Cover with clean tea towel and let rise in a draft-free place until double (about 2 hours). Punch down and knead on lightly floured board for about 5 minutes. Shape into rolls and place on greased cookie sheet or baking pan. Cover with tea towel and let rise in a warm, draft-free location until double. Bake at 375 degrees for about 20 minutes or until golden brown on top. Turn out on wire cooling rack. If you like a crusty roll, leave as is. If you want a soft crust, brush rolls with butter or margarine when removed from the oven. This is a fine yeast bread for beginners, but it is equally good for experienced cooks. Makes 2 dozen.

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