luisa_calif
Well-known member
I use one from sunset magazine's old "Bread" cookbook. It has milk, melted butter, eggs, Recipe to
Sunset's Basic Dinner Rolls (1973)
1 pkg dry yeast
1/4 c warm water
2 eggs, plus enough scalded & cooled milk to make 2 cups liquid (I use about 1.5 cups water w/ powdered milk equivalent)
1/2 cup melted & cooled salted butter
1-1.5 tsp salt (I use the 1 tsp)
1/3 c-1/2 c suagr
5.5-6 c AP flour
Makes 32-36 rolls
Typical directions, 1 rise (about 1-2 hours, til doubled), punch down divide into 4 parts, wrap in Pam sprayed plastic wrap, let rest in fridge for 1/2 hour so the rolls will be easier to form. Shape rolls into balls using 1 quarter at a time. Divide each portion into 8ths or 9ths & form rolls. Place on Silpat-lined pans (or you could place them next to each other in round cake pans.)Cover with the plastic wrap and let rise again until amost double. Bake at 400-425 for about 10 minutes. Remove to rack, cool. You can freeze individually at this point, then bag them.
Sunset's Basic Dinner Rolls (1973)
1 pkg dry yeast
1/4 c warm water
2 eggs, plus enough scalded & cooled milk to make 2 cups liquid (I use about 1.5 cups water w/ powdered milk equivalent)
1/2 cup melted & cooled salted butter
1-1.5 tsp salt (I use the 1 tsp)
1/3 c-1/2 c suagr
5.5-6 c AP flour
Makes 32-36 rolls
Typical directions, 1 rise (about 1-2 hours, til doubled), punch down divide into 4 parts, wrap in Pam sprayed plastic wrap, let rest in fridge for 1/2 hour so the rolls will be easier to form. Shape rolls into balls using 1 quarter at a time. Divide each portion into 8ths or 9ths & form rolls. Place on Silpat-lined pans (or you could place them next to each other in round cake pans.)Cover with the plastic wrap and let rise again until amost double. Bake at 400-425 for about 10 minutes. Remove to rack, cool. You can freeze individually at this point, then bag them.