Country Chef Reader

There isn't a dinner roll on the planet better than Mom's Fabulous Dinner Rolls! These sweet, old-fashioned pull-apart rolls are a challenge if you're not proficient with yeast breads, but once perfected they'll become your signature contribution to every special dinner event.



Mom's Fabulous Dinner Rolls Day #22
½ cup water
½ cup butter or margarine
5 ½ to 6 cups all-purpose flour
2 packages (fresh) active dry yeast
½ cup sugar
1 teaspoon salt
2 eggs, slightly beaten
¾ cup milk
¼ cup butter, melted (optional)

Melt butter in a small saucepan; add ½ water and heat together to reach 110-115° (about the temperature for a baby's bottle). Place butter/water mixture in a large mixing bowl; stir in yeast until granules are dissolved. Add ¾ cup flour, sugar, salt, eggs and milk. Mix well and then add remaining flour reserving about ½ cup for kneading the bread. Put the ½ cup flour on a heavy cutting board or counter top; place dough on flour and knead for 4 minutes, which will slowly work more flour into the dough. It's OK if all the flour doesn't work into the flour, it can be discarded. If your dough is sticky, it needs more flour. When it's elastic and no flour is needed to keep it from sticking to your hands, it's good with no more flour. Using less flour will help ensure a lighter end product; too much flour will make the rolls heavy and doughy. Place in a well-greased bowl, turning once to grease top. Cover loosely with plastic wrap and let rise in a warm place until double in bulk.

Lightly punch down dough; divide into 12 balls, place in a 9” x 12” or 11” x 13” baking pan depending on size of rolls desired. As pictured below, divide dough into 24 balls and bake in 2 round 8" or 9" baking pans. Lightly butter a piece of plastic wrap and loosely cover rolls; place in a warm location to rise.

When rolls are level to top of pan, or almost double in bulk, remove plastic wrap and bake at 350° for 30 minutes, or until tops are golden brown. Remove from the oven; brush with melted butter, if desired. Cool for 5 minutes; turn onto cooling racks. Yield: 12 or 24 of the best dinner rolls you've ever tasted!

Mom's Dinner Rolls
baked in a 9" round pan.
"Please pass the butter, again."










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The 24 Day Holiday Recipe Blitz will end on Friday, December 24, 2010. Immediately following, I will be assembling a PDF e-cookbook with the entire 24 day recipe blitz along with the recipes of the recipe contest winners and runners-up.

You can purchase the 24 Day Holiday Recipe Blitz 2010 e-cookbook for $3.00. The cookbook will have approximately 35 to 40 pages/recipes in it with their corresponding pictures.

Send your request, your e-mail address, and checks or money orders to:

Cynthia Briggs
P.O. Box 5226
Kingwood, TX 77325-5226

Hard copies are available upon request for $15.00, which includes shipping.

Send inquiries to: books@porkchopsandapplesauce.net
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Labels: dinner rolls, Moms dinner rolls, old-fashioned dinner rolls, pull apart rolls, yeast rolls