Thanksgiving: Rolls

Thanksgiving wouldn't be Thanksgiving without the rolls!  Mmm, I love bread and I love yummy dinner rolls.  Here's 3 different recipes you can try.

French Croissants

• 5 c all-purpose flour
  
• 1 tsp salt
  
• 1 1/4 c water
  
• 1 lb sweet butter
  

In a mixing bowl, combine flour, salt, and 1 c lukewarm water. Mix together to form a firm, elastic dough. If too dry, add additional water. Form dough into ball and turn out onto lightly floured surface. Knead for 20 minutes, or until smooth. Refrigerate dough for 30 minutes. Remove chilled dough and roll out onto floured surface. Form a rectangle about 8x18”. Cream butter over top 2/3 of dough. Fold bottom 1/3 of dough halfway over bottom section. Form portion down over butter, and fold buttered dough into rectangle again. Fold ends of rectangle to meet in center. Fold dough in half two times, making 4 layers. Refrigerate covered dough for one hour before rolling again. Repeat folding and buttering process two more times. Dough should be well-covered in refrigerator for 2 hours before final rolling. Cut dough into triangle shapes. Roll up each triangle beginning on long side. Curve in crescent form. Place chilled dough on baking dish which has been sprinkled with cornmeal. Chill in refrigerator for 20 minutes. Bake for 30 minutes at 350° or until light golden brown. Serve warm directly from pan.

Makes 24.

Refrigerator Rolls

• 1 cup milk
  
• 1/2 cup sugar
  
• 1 cube margarine
  
• 1 1/2 tsp salt
  
• 5 1/2 to 6 cups flour
  
• 3 eggs
  
• 1 cup lukewarm water
  
• 1 Tbsp sugar
  
• 2 Tbsp yeast
  

Scald milk. Add 1/2 cup sugar, salt, and margarine. Beat eggs in bowl and add milk, etc. mixture. When lukewarm, add yeast mixture of water and 1 Tbsp sugar. Add flour and stir until thoroughly mixed. DO NOT KNEAD. Dough will be very soft. Cover and leave in refrigerator overnight. Toll out on well floured board and shape into desired rolls. Brush with butter if desired. Let rise 1 hour. Bake at 350° until golden brown.

Hawaiian Sweet Rolls

• 6 1/2 cups flour
  
• 3/4 cup instant mashed potato flakes
  
• 2/3 cup sugar
  
• 1 tsp salt
  
• 1/2 tsp ginger
  
• 2 tsp vanilla
  
• 2 pkg dry active yeast (make sure its fresh)
  
• 1 cup milk
  
• 1/2 cup margarine
  
• 1 cup pineapple juice (including some crushed pineapple if you’d like)
  
• 3 eggs
  

Soak 2 packages dry yeast in 1/2 cup warm water and 1 tsp sugar. In a large bowl, combine 2 cups flour, 3/4 cup mashed potato flakes, 2/3 cup sugar, 1 tsp salt, and 1/2 tsp ginger. In a medium sauce pan heat 1 cup milk and 1/2 cup margarine until very warm, but do not let it boil. Blend milk mixture and add 1 cup pineapple (with some crushed pineapple), 3 beaten eggs, 2 tsp vanilla for together for 3 minutes on low speed and then add the yeast mixture. By hand, stir in approximately 3 cups flour to form stiff dough. On a floured surface, knead dough, adding flour as necessary, until smooth and elastic. Place the dough in a greased bowl, cover lightly with a cloth, and place in a warm area with no drafts until it doubles in size. This should be approximately 1 hour. Then, turn the dough out on a floured board and punch it down. Divide the dough in two equal parts and then form into biscuits (each 1/2 of the dough should make approximately 24 rolls for a total of 48 rolls). Cover rolls and let rise until they double in size. This should be approximately 1 hour. Bake in a preheated 375° oven for 30-35 minutes. Make sure to remove the rolls from the pan immediately.

Serves 24.

Julie R.

AG, CA