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Hurry Up Dinner Rolls
Dinner rolls are ready....come on ..have one
Time got away from you today. You have the main course prepared but want that little something extra to make your mealtime pop.
These little rolls will make everyone come into the kitchen without being called when they are baking. The aroma will flood the entire house with its deliciousness as they bakes.
A lovely part of this part of your meal is that these rolls are a no fuss kind of addition that you can whip up in a hurry. You probably have all of the ingredients right in your pantry. if you are like me, you keep flour in the freezer away from little critters that love to make it their home.
This recipe used no salt. If you wish to have add salt, you can, about 1-2 teaspoons. You could just top with salted butter after they bake if you must have the salt. Our family is on a low sodium diet at present.
"Got any dough?
Yep, I'm rollin' in it."
"I don't even knead that dough."
"Dough is all you knead"
."I got a job at a bakery 'cuz I kneaded the dough."
source ....google images
Dough every where.....
Every time I get ready to make dinner rolls or bread from scratch I recall with great humor this story.
My Momma always made a huge batch of dinner rolls for Sunday dinner as our family...Uncle, Aunt, and two cousins, often traveled from Richmond Virginia to our home in Deltaville Virginia for our Sunday meal.
So as usual on Saturday night Momma prepared the dough and set it to rise in our kitchen. Somehow, time got away as it is wont to do, and the dough was forgotten. When we went to the kitchen, there was a river of dough cascading down the front of the kitchen counter and onto the floor!!!!
Momma just began to clean it up and we helped. A new batch was made and all was well.
- 4 1/2 cups unbromated, unbleached flour, + 1-4-1/2 cups flour to use when pulling ball of dough together
- 6 tablespoons granulated sugar
- 4 1/2 teaspoons dry yeast
- 2 cups hot water
- 2 medium egg
- 4 tablespoons salted butter
- 1/3 cup Crisco
Crisco, hot water, and sugar---cool to lukewarm
Yeast and egg blended into cooled shortening mixtures
- Pour two cups of hot water in mixing bowl. Add Crisco and sugar. Stir and let cool to lukewarm.
- Beat the eggs and pour into shortening mixture. Add yeast. Stir. Let sit about 5-8 minutes.
- Blend in one half of lour. Add remaining flour; blend.
- Pour onto work area or pastry cloth. Dust dough and work space with flour. Knead enough till it pulls together.
- Form into a round. Place in a warm space to rise till doubled in size.
- Remove from dish after it rises. Gently knead, adding a bit of flour, to remove stickiness. Form into balls and place into muffin cups. Then divide remainder and place in two small loaf pans.
- Bake for 12-15 minutes in a preheated 400 degree oven. Serve hot with a pound of butter. Okay, not a whole pound but butter is great on these.
Add one half of flour to yeast mixture--blend
Roll dough onto pastry cloth or work area---dust with flour---knead enough to pull together
Cover---let rise till doubled in size
Let dough double in size
Gently punch down dough after it rises
A basket of rolls to take to grandma's house
|Serving size: 1 roll|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 15 g||5%|
|Sugar 3 g|
|Fiber 0 g|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2013 Patricia Scott