Yeast Rolls

Let the crying begin.  Thanksgiving is over, all but the calories ingested the day before, the day of and the day after!  We finally finished what was left of the turkey, I think we had four more meals out of it and the rest took a trip as we were tired of it by then.  There are a few pumpkin chip cookies left, a few slices of banana bread and there was some pumpkin bread but that seems to have disappeared.........note to self: check the Hubs for pumpkin breath.  :o)

I won another Give Away!  Yep, I'm on a winning streak!  Mrs. Mom over at Horsefeathers Daily Journal recently had a give away and the prize was right up my alley, a good book that is a horse mystery!  Shadow Horse by Alison Hart is the book and it is something not only I can read but is suitable to read to my grandchildren too.  Thank you MM for having such a fun give away, I am enjoying the book so much! Mrs. Mom also has a horse blog that is always full of good information and chuckles. 

Some of you asked about the yeast roll recipe that I use so here it is.  If you have one of the older Betty Crocker Cookbooks you will find it in there under Potato Refrigerator Dough.

1 package active dry yeast

1 1/2 cups warm water  (105*-115*)

2/3 cup sugar

1 1/2 teaspoons salt

2/3 cup shortening

2 eggs

1 cup luke warm mashed pototoes  (I use the instant mashed potatoes and it works even better then the real)

7-7 1/2 cups flour

Dissolve yeast in the warm water

Stir in sugar,salt,shortening,eggs,potatoes and 4 cups of the flour.

Beat in your mixer until smooth

Mix enough of the remaining flour to make the dough easy to handle.

Now if you have a dough hook with your machine use that, if not turn the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic using the rest of the flour.

Place into a greased bowl and grease the top of the dough so that it is completely covered.

Cover bowl tightly with plastic wrap and then I put a piece of tinfoil over that.  (Do not put the tin foil directly on the dough as it will leave little pieces of tin on the dough when you remove it.)

Refrigerate at least 8 hours or overnight or until ready to use.  It can be kept up to 5 days in the refrigerator before using.  I don't think I have ever kept it that long but have at least 3-4 days.

Punch down dough and make into a bigger then golf size balls in a greased pan.  (Leave a little space between them or they won't cook well and will be doughy.)

Let rise an hour and a half or until doubled in size.   Bake rolls at 400* for 15-20 minutes.  Check one roll in the center of the pan after ten minutes by pulling the top off to see if it is cooked or doughy and continue cooking until it is done.  (I squeezed them all in a 9X13 pan once and they NEVER cooked and were all sticky and doughy inside.)  Yuck.

These are real stick to your ribs kind of rolls.  They are not light and fluffy.  Once your family has had them they will beg for more.  That is why I had to make five batches of them for Thanksgiving as everyone wants to take some home.  Sliced in two and toasted with a good slathering of butter for breakfast is to die for.  It also is why I have the graphic at the top of this post...........ahem.....

I will put my bow tutorial in my next post.  I need someone to take the pictures as I make them.  I don't think I can do that with one hand.  It makes beautiful bows any size that you want and I feel it makes the package extra special with a nice big bow on it.  :o)  It's a good thing Martha!