Friday, November 16, 2012
CECELIA’S BEST DINNER ROLLS
(c) Wes Davis 2010
Mom made these every special occasion like Thanksgiving or Christmas dinner. They are an overnight or “Ice Box Roll”. Very popular in the 1950’s and 60’s.
2 packages of yeast
1/3 cup warm water
1 Tablespoon sugar
Combine and dissolve yeast and sugar. Set aside to proof
Scald together and set aside:
1 cup milk
2 teaspoons salt
1/3 cup sugar
¼ cup shortening
Once combined cool to lukewarm and add yeast mixture. Then add
4 cups of flour
2 large eggs – whisk before adding
Mix until smooth. Cover with plastic wrap and pace in refrigerator overnight. In the morning put enough flour on a board to knead the dough adding more until the dough is stiff enough to roll out. Divide the mixture in half putting one back in the refrigerator while you work on the first one. Roll very thin and brush with melted butter. Roll up jelly roll style and cut into 1 inch pieces. Put pieces in greased muffin pan and cover. Let rise for 2 hours at room temp. Shape rolls and bake in a preheated 450 oven for 10 minutes. Repeat with other half of dough.
Shapes - for Parker House Rolls – roll out ½ inch thick and cut with a round biscuit cutter. Brush top with melted butter and then take the back of knife and fold 1/3 over. Bake as directed.
Crescent Rolls – cut dough in triangles and roll toward point. Bake on greased cookie sheet.
Cloverleaf Rolls – roll the dough in your hands to small balls. Put three into greased cups of cupcake pan. Brush tops with butter and bake.