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Volume III
November 16, 2012


Weekly Home / Cook'n & Eat'n

Must-Have Roll Recipes

By Sydney Hill

I say must-have because it's true. You really must have these. I love a chewy roll. Both recipes below are chewy, dense, sweet, and perfect with almost any meal. I personally prefer the rye roll, but the choice is yours. I won't be offended.

The key to the moistness of each roll is placing it in a bag while they're hot. The outsides become so soft.


Potato Rolls


(Dough can be made 5 days in advance!)

Ingredients:
1 tablespoon (1 pkg.) dry yeast
1 1/2 cups lukewarm water
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup melted margarine, cooled
2 eggs
1 cup lukewarm mashed potato (no buds-must be real potatoes)
7 cups to 7 1/2 cups flour


Directions:
Dissolve yeast in warm water. Stir in sugar, salt, cooled, melted margarine, eggs, cooked potatoes, and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on lightly floured board about 5 minutes. Place in greased bowl. Cover and refrigerate at least 8 hours. (can leaved covered in fridge up to 5 days before shaping.) Punch down dough. Shape; keep flour on hand; this is a sticky dough! Let rise 1 1/2 hours before baking. Bake at 350 degrees about 12 to 15 minutes. Makes about 4 dozen.
Place in plastic bag directly from pan. The steam makes the outer roll very soft.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Rye Rolls


Ingredients:
1 tablespoon (1 pkg.) dry yeast
1/4 cup lukewarm water
1 cup scalded milk
1 cup cold water
5 cups white flour
1/4 cup shortening
1/4 cup to 1/2 cup sugar (I like 1/2 cup)
1 teaspoon salt
1/4 cup molasses (+ 1 Tbsp if you want)
1 cup rye flour


Directions:
Dissolve yeast in 1/4 cup water. Scald milk. Add shortening, sugar, cold water, salt, and molasses. Let cool until lukewarm. Add rye flour; mix well. Add white flour; mix and knead 8 to 10 minutes. Cover and let rise until it's double the size. Punch down. Shape. Let rise again until double. Bake at 350 degrees for 12 to 15 minutes. Makes about 4 dozen.

For onion rye, use onion salt instead of regular and add 1 1/2 Tbsp. instant minced onion and use only 1/4 cup sugar.

For soft outer roll, place in plastic bag while still hot. The moisture will make them soft.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Even more moist than picture shows

Potato Roll image:
http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps34436_CWX1154012C10_10_4b.jpg

Rye Roll image:
http://3.bp.blogspot.com/_SHLjlZiBUSY/SX_yG5XmkSI/AAAAAAAAA-s/k_1EJfxfvAE/s1600/Tangerine+Rye+Rolls+in+Paper-2.jpg


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