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Pat’s Pantry: The perfect dinner roll

As we near the Thanksgiving and Christmas season, we will be looking for that one perfect recipe that we can’t do without.  A hot buttery roll is a must for any dinner. In the weeks to come I will try to find dishes that will become our favorites. – Pat

By Pat Mills

Dinner rolls

1 tablespoon active dry yeast
2¼ cups warm water (110 to 115)
1/3 cup sugar
1/3 cup shortening
¼ cup powdered nondairy creamer
2¼ cups warm water (110 to 115)
1/ teaspoon salt
6 to 7 cups bread flour

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn dough onto a lightly floured surface; divide into 24 pieces. Place 1 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove from pans to wire racks. Yield; 2 dozen.

Croissants

2 packages (¼ oz each) active dry yeast
1 cup warm water (110 to 115)
1¼ cups cold butter, divided
5 cups all-purpose flour
1/3 cup sugar
1½ teaspoon salt
¾ cup evaporated milk
2 eggs
1 tablespoon water

In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt ¼ cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth. Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in circle; cut each circle into eight wedges. Roll up wedges from the wide end and place point side down 3-in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour. Beat water and remaining egg; brush over rolls. Bake at 325 degrees for 20-25 minutes or until lightly browned. Serve warm. Yield; 32 rolls.

Feather light rolls

2 packages (¼ oz each) active dry yeast
½ cup warm water (110 to115)
1 tablespoon plus 1/3 cup sugar, divided
1 cup warm milk (110 to 115)
1/3 cup shortening
2 eggs
1½  teaspoons salt
4 to 5 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand for 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-¾ hours. Bake at 350 degrees for 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield 2 dozen.

FOOD FACTS

• When bread is baking, a small dish of water in the oven will help to keep the crust from getting hard.
• Rinse a pan in cold water before scalding milk to prevent sticking.

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