Decorations and gifts are more subdued than Christmas around here. The kids are going to decorate eggs tonight while we are on our date. Those and a few things above, and that's it. For the kids, I got some things from Etsy--I will show you when they get them in their baskets. I just talked to my mom and remembered that I wanted to post her recipe for rolls. She says she uses Rhodes now, but she's earned that right. I haven't yet. My favorite refrigerator rolls. (Lion House recipe)
1/4 C. butter or margarine
1/4 C. sugar
1 C. milk, scalded
1 pkg (1 Tbsp) dry yeast
1 Tbsp. sugar
1/4 C. lukewarm water
2 tsp. salt
4 C. flour
3 eggs
Add butter amd 1/4 cup sugar to hot milk. Cool. In another bowl, combine yeast, 1 tbsp sugar and lukewarm water. Let stand 5 miutes to soften yeast (this process is called 'proving your yeast'.)
Add salt to flour. Combine milk and yeast mixtures, and add 1 cup flour. Add eggs and beat well. Continue adding flour gradually, beating until smooth after each addition. This is a soft dough, and most or all of the flour can be handled by the electric mixer. (watch carefully, don't let dough 'climb' the beater.
Cover bowl and place out of draft until dough rises about triple in amount. Punch down. Cover again (airtight) and place in refrigerator OVERNIGHT, or until thoroughly chilled. When ready for use ( DOUGH WILL KEEP WELL UP TO 5 DAYS ) remove from refrigerator and roll and into your favorite shape while cold. (You can handle a much softer dough if it is chilled.) Place on greased pans. Brush dough with melted butter. Let rolls rise 1 to 1 1/2 hours.
Bake rolls at 375 for around 12 minutes or until desired doneness.
AFTER FORMING ROLLS, THIS DOUGH CAN BE LEFT TO RISE FOR 5 -6 HOURS WITHOU DOING IT ANY HARM. IT IS A GOOD RECIPE TO USE FOR CHURCH SUPPERS OR PARTIES WHEN YOU DON'T KNOW HOW LONG ROLLS WILL HAVE TO STAND BEFORE YOU CAN BAKE THEM.
1/4 C. butter or margarine
1/4 C. sugar
1 C. milk, scalded
1 pkg (1 Tbsp) dry yeast
1 Tbsp. sugar
1/4 C. lukewarm water
2 tsp. salt
4 C. flour
3 eggs
Add butter amd 1/4 cup sugar to hot milk. Cool. In another bowl, combine yeast, 1 tbsp sugar and lukewarm water. Let stand 5 miutes to soften yeast (this process is called 'proving your yeast'.)
Add salt to flour. Combine milk and yeast mixtures, and add 1 cup flour. Add eggs and beat well. Continue adding flour gradually, beating until smooth after each addition. This is a soft dough, and most or all of the flour can be handled by the electric mixer. (watch carefully, don't let dough 'climb' the beater.
Cover bowl and place out of draft until dough rises about triple in amount. Punch down. Cover again (airtight) and place in refrigerator OVERNIGHT, or until thoroughly chilled. When ready for use ( DOUGH WILL KEEP WELL UP TO 5 DAYS ) remove from refrigerator and roll and into your favorite shape while cold. (You can handle a much softer dough if it is chilled.) Place on greased pans. Brush dough with melted butter. Let rolls rise 1 to 1 1/2 hours.
Bake rolls at 375 for around 12 minutes or until desired doneness.
AFTER FORMING ROLLS, THIS DOUGH CAN BE LEFT TO RISE FOR 5 -6 HOURS WITHOU DOING IT ANY HARM. IT IS A GOOD RECIPE TO USE FOR CHURCH SUPPERS OR PARTIES WHEN YOU DON'T KNOW HOW LONG ROLLS WILL HAVE TO STAND BEFORE YOU CAN BAKE THEM.
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