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| This recipe produces golden rolls with a soft and chewy texture. You can shape and bake them when it's convenient, and freeze them for up to one month. To serve, let the rolls thaw at room temperature; reheat by wrapping in foil or placing in a brown bag sprinkled with water. Heat in a 350-degree oven for 10 minutes. The rolls in the recipe can be made into different shapes Knot Divide dough into 20 equal portions; working on lightly floured surface, roll each portion to make a strand 6 inches long. Tie loosely into knot. Parker House Roll dough out 1/4-inch thick on lightly floured surface. Brush with melted butter. Using a biscuit-cutter or glass, form 2 1/2- to 3-inch circles. Use a wooden spoon handle to make a depression just off center across each circle. Fold each roll in half along depression, pressing firmly to prevent halves from opening. Place rolls 1 inch apart on greased baking pans, keeping larger side of dough on top. Cloverleaf Pinch off small uniform pieces of dough; working on lightly floured surface, shape each piece of dough by rolling it into a ball 1 inch in diameter. Dip balls into melted butter; tuck 3 balls into each cup of greased muffin pan[s]. Fantan Roll dough out to about 1/8-inch thickness on lightly floured surface. Brush with melted butter. Cut dough into strips 1 inch wide. Stack 6 strips; cut stacked strips into 1 1/2-inch pieces. Place each stack, with one of the cut ends facing up, in cup of greased muffin pan[s]. Preparation time: 40 minutes Rising time: 1 hour, 40 minutes Cooking time: 12-15 minutes Yield: 20 rolls Ingredients 2 packages active dry yeast 1/3 cup sugar 1/2 cup warm [105-115 degrees] water 3/4 cup warm [105-115 degrees] milk 1 teaspoon salt 1/2 stick [1/4 cup] butter, softened 4 1/2 to 5 cups flour 2 eggs Melted butter Method Sprinkle yeast and 1 tablespoon of the sugar over water in bowl of electric mixer. Stir to dissolve. Let stand until yeast foams, about 10 minutes. Add remaining sugar, milk, salt, butter and 2 1/2 cups of the flour; beat on low speed using paddle attachment until dough is smooth and elastic, about 5 minutes. Beat in eggs, 1 at a time. Switch to dough hook. Add remaining 2 cups of the flour, 1/2 cup at a time; knead until dough is smooth and satiny, about 8 minutes. Put dough in large greased bowl. Turn to coat both sides. Cover with plastic wrap, then towel. Let rise in warm place until doubled in bulk, about 1 hour, or refrigerate 6-8 hours. Punch dough down; turn out onto lightly floured surface. Knead into smooth ball; cover with inverted bowl; let rest 10 minutes. Divide dough into 20 equal portions; working on lightly floured surface, shape each piece of dough into tight ball under a cupped palm. Place rolls on greased baking sheets. Cover rolls with plastic wrap and towel; let rise in warm place until almost doubled in size, 30-45 minutes, or 1 hour if dough was refrigerated. Heat oven to 400 degrees. Brush rolls lightly with melted butter. Bake until light golden brown, 12-15 minutes. Cool slightly on wire racks. Serve warm. |
| Classic Dinner Rolls |