Thursday, September 3, 2009

Dinner Rolls

This is the recipe for the rolls that were served with the lemon butter. I like the idea of freezing them, so when I get around to trying that I'll try to remember to take a picture of the actual recipe. In the meantime, here's one I found that looks similar.Jennifer's Rolls
3 cups scalded milk (can use powdered)
1 cup potato flakes
2/3 cup sugar
2/3 cup shortening
1 tablespoon yeast
1 tablespoon salt
4 eggs
6 1/2 cups flour
1/2 cup butter or margarine, softened
Combine milk, potato flakes, sugar and shortening. Cool slightly. Add yeast, salt and eggs and beat well. Mix in flour. Cover and let rise until double, about 1 hour. Divide in half and roll each half into a rectangle (approx. 9x13"). Spread with butter and fold in half lengthwise. Cut in 3/4" strips and tie each strip in a knot. Let rise until double, about 45 minutes. Bake at 350° for 12-15 minutes, or until golden.
The rolls can be frozen after they are shaped into the knots. When ready to use, thaw and then let rise until double. Bake as normal. They can also be thawed in the refrigerator overnight.

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