Charity, whose husband has a blog here, asked for my dinner roll recipe the other day when I mentioned on my blog about making the rolls , sooooo I thought I would post it here for those of you who might like to try it.
It is from my trusty 1969 Betty Crocker Cookbook. As I told Charity, Miss Rigby, our Home Ec. teacher, purchased them, for those of us who wanted one, for $2.95 each way back then!!
I still have mine all of these years later and use it often!
Here is the dinner roll recipe:
Traditional Roll Dough
1 package active dry yeast
1/4 cup lukewarm water (105 - 115 degrees)
1/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1 tsp. salt
1/4 cup shortening or butter or margarine softened
3 1/2 to 4 cups of flour
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board, counter, or table; knead until smooth and elastic, about five minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 to 2 hours.
Punch down dough; pull off pieces of dough about the sizes of walnuts. Place in greased baking pan or dish. Let rise 20 minutes before baking. Heat over to 400 degrees. Bake rolls 15-20 minutes. Brush tops of rolls with butter.
Also, here is the recipe I use for making noodles.
Homemade egg noodles
2 cups flour
3 egg yolks
2 teaspoons salt
1/4 to 1/2 cup water
Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
Turn dough ont well-floured board, counter, or table. Knead until smooth and elastic, about 10 minutes. Cover; let rest for 10 minutes.
Divide dough into 4 equal parts. Roll dough, 1 part at a time, inot paper-thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin.
Cut dough crosswise iont 1/8 inch strips for narrow noodles and 1/4 inch strips for wide noodles. Shake out strips and place on towel to dry, about 2 hours.
I've come to find out that not very many people consider noodles a traditional Thanksgiving food. Well, our family certainly does! *smile* We wouldn't dare have a family Thanksgiving dinner without homemade noodles! *smile* Seriously. AND rolls. AND Cheryl's cherry whip. Those three things are a must. Well, besides the turkey and stuffing, of course. Oh, and now my oyster dressing/stuffing has been added to the list!