You can always tell a good cookbook by the shape it’s in! If the pages are tattered and covered with spills, those are telltale signs the book is a reliable one that’s been used a lot. A pristine cookbook, on the other hand, means the recipes aren’t that hot, so it’s rarely opened! I admit I have both types on the shelf.
One of my favorites is just a plain, coverless Fleischmann’s Yeast Co. cookbook published in 1968. It has the best recipe ever for dinner rolls.
The recipe, for One-Bowl Dinner Rolls, was published the year “rapid mix” was introduced, which meant you no longer had to dissolve the yeast first. So, when you make this recipe, you just dump the packet of yeast in with the flour and other ingredients, saving both time and the need to use and wash extra utensils.
I love to make these rolls during the holidays, or anytime of the year, really. The rolls are so delicious they’re sure to become an instant favorite with your family and friends, too.
This recipe also provides directions for forming rolls in a variety of shapes, so they not only taste good but also look great!
ONE-BOWL DINNER ROLLS
2 3/4 to 3 1/4 cups unsifted flour
1/4 cup sugar
1/2 teaspoon salt
1 package rapid-rise dry yeast
5 tablespoons margarine
2/3 cup very hot tap water
1 egg (at room temperature)
Melted margarine or butter
In a large bowl, thoroughly mix 3/4 cup flour, sugar, salt and undissolved dry yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat with an electric mixer for 2 minutes at medium speed, scraping bowl occasionally. Add egg and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto floured surface. Proceed according to directions below to make the type of roll you desire. After the rolls are formed, cover; let rise in warm place until doubled in bulk (about 1 hour).
Carefully brush rolls with melted butter or margarine. Bake in a hot oven (400 degrees) for about 10-15 minutes or until done. Remove from baking sheets and cool on wire racks.
For PARKER HOUSE ROLLS: Divide dough in half. Roll each half into a 1/4-inch thick circle. Cut into rounds with a 2-1/2-inch thick biscuit cutter. Crease each round with dull edge of knife to one side of center. Brush each round to within 1/4-inch of the edges with melted butter. Fold larger side over smaller side so edges just meet. Pinch well with fingers to seal. Place on greased baking sheets so rolls are almost touching.
CURLICUES: Divide dough into 2 or 3 equal pieces. Roll out each piece into a 9-by-12-inch oblong shape. Brush generously with melted butter or margarine. Cut into 12 strips (about 1-inch wide). Hold one end of each strip firmly and wind dough loosely to form coil; tuck end firmly underneath. Place on greased baking sheets about 2 inches apart.
PRETZELS: Divide dough into 2 equal pieces. Then divide each piece into 12 pieces. Roll into pencil-shaped rolls. Twist each roll into a pretzel-shape and place on greased baking sheets about 2 inches apart.
Note: These rolls can be made ahead of time and frozen until you need them.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
