These easy-to-make rolls are softies

RECIPE FINDER

July 21, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

B.M. Yeago of Knoxville, Tenn., requested a recipe for refrigerator rolls.

Margery Coates of Havre de Grace responded with a brief note. "This recipe was my grandmother's [and I am 84]."

Recipe requests

Henry E. Harlow of Ascutney, Vt., is seeking a recipe for making strawberry jelly or jam that he doesn't have to cook. "It is great in the refrigerator."

Susie Ebert of Winchester, Va., is seeking a recipe called Tomato Bouillon. She says, "My family and I dined at Carper's Valley Golf Club, a local country club, and had this appetizer, which was the best I've ever had. The chef there makes it but wouldn't share his recipe. I sure wish someone had it."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Refrigerator Rolls

Makes approximately 16 rolls

1/4 cup sugar

1 teaspoon salt

1 tablespoon butter or lard

1 cup boiling water

1 envelope of cake yeast

1/4 cup lukewarm water

1/2 teaspoon sugar

1 beaten egg

4 cups all-purpose flour

1/2 cup melted butter

Add sugar, salt and butter to boiling water. Cool till lukewarm. Meanwhile, soften yeast in 1/4 cup lukewarm water. Add the 1/2 teaspoon sugar and let sit a few minutes.

Stir this into the first mixture and add the beaten egg. Stir in 2 cups flour and beat thoroughly. Stir in remaining 2 cups flour and mix well, kneading dough together until it coheres.

Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator. Cut in half, returning other half to the refrigerator. Divide remaining dough into 8 equal pieces. Shape each piece into a ball. Dip each ball into melted butter. Place in greased 8-inch round pan.

Repeat dividing, shaping and dipping with remaining dough and melted butter. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 400 degrees for 15 to 18 minutes, or until done. Remove from pans; cool on wire racks.

Tester Laura Reiley's comments: "These are soft and tender rolls that don't require a huge amount of fuss and kneading. The best part is that you can do most of the preparation the day before, then roll them into balls and bake.

"The finished rolls are buttery, with a soft exterior and moist, pillowy interior. The rolls rise and bump up against the ones next to them, so you have to pull them gently apart after baking."

Per serving: 189 calories; 4 grams protein; 7 grams fat; 4 grams saturated fat; 27 grams carbohydrate; 1 gram fiber; 30 milligrams cholesterol; 196 milligrams sodium

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.