I am not cooking dinner this year. It will be at my DD's but of course Mom has to do something. I made brown and serve rolls yesterday. I absolutely love this recipe and usually have them in the freezer for anytime we want fresh baked rolls for dinner.
Rolls after first bake
BROWN 'N SERVE ROLLS
Printed from COOKS.COM
2 pkgs. dry yeast
3/4 c. water
3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/4 c. Crisco
4 to 4 1/2 c. flour
Dissolve yeast in 105 to 115 degree water. Scald milk. Add sugar, salt and Crisco to
milk, stirring until Crisco melts. Let cool. Add yeast and water mixture. Add 2 1/2
cups flour and beat (with electric mixer) until smooth.
By hand, add rest of flour and knead about 5 minutes. Place in greased bowl, then
turn greased side of dough up. Cover, let rise in warm place until double (about 1
1/2 hours). Punch dough down, make into rolls and place in greased pans. Cover
and let rise until double (about 45 minutes). Heat oven to 275 degrees and bake 20
to 30 minutes. DO NOT allow rolls to brown. Remove from oven and let cool.
Place rolls in plastic bag and store in refrigerator or freezer. At serving time, brown
rolls in 400 degree oven for 7 to 10 minutes.
P.S. Rolls may be baked after second rising in 400 degree oven for 12 to 15
I usually get a dozen and a half rolls at a cost of $1.25.
I am also cooking squash from the garden Butternut
Coleslaw with cabbage from the garden
Chocolate filled Cinnamon Pumpkin Cake Roll. The pumpkin is home canned but from local market pumpkin.
Don't forget to visit
and seed what everyone else is cooking from their cupboards.