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Featherwight Dinner Rolls
MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Bread
Recipe Preparation Level: moderate
Featherweight Dinner Rolls
Although they require no kneading, they are best chilled at least 2 hours but not more than 12 hours.)
Combine the following ingredients and let stand 3 to 5 minutes:
1/4 cup warm Water (110 degrees F)
1 package Active Dry Yeast
Place the following ingredients in a separate bowl:
1/4 cup Butter, Margarine or Vegetable Shortening
1-1/4 tsp. Salt
2 Tbsp. White Sugar
Pour 1 cup Hot Water over these ingredients and stir until they are dissolved.
When they are lukewarm, add the yeast.
Beat in 1 Egg.
Stir in and beat until blended:
approx. 2-3/4 cups Flour,
to make a soft dough Put dough in a large greased bowl. Either 1) cover bowl with plastic wrap, a lid or foil, and chill from 2 to 12 hours, or
2) place in a greased bowl covered with a damp cloth until doubled in bulk. Punch it down.
To serve now: Shape the rolls to fill the greased cups in a muffin pan to about one third. Again let rise until about doubled in bulk. Bake in a preheated 425 degree F oven 15 to 18 minutes. Cool at once.
To freeze: Shape the rolls to fill the greased cups in a muffin pan to about one third. Freeze. To thaw, bring to room temperature. Again let rise until about doubled in bulk. Bake in a preheated 425 degree F oven 15 to 18 minutes.
The best method to freeze these rolls, is to 'flash freeze' them. This means you make the dough according to the recipe directions, then you roll it into small balls about the size of small walnuts. Place the balls onto a cookie sheet, and place the cookie sheet in the freezer. Freeze until the rolls are hard, then put them into a zip baggie, label and freeze until you are ready to bake them. When you are ready to bake the rolls, grease a muffin tin, and place three dough balls into each cup. Thaw, rise and bake-
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