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Easy Dinner Rolls

From The Star of Texas Cookbook


3 eggs, beaten
1 heaping teaspoon salt
½ cup sugar
½ cup butter, melted
1 package dry yeast
1 cup warm water
4½ cups flour

Recipe directions: 

Combine eggs, salt, sugar, and butter. Dissolve yeast in warm water and add to butter mixture. Using electric mixer, gradually blend in flour. Dough will be gooey. Let rise in a warm place for 4 hours. Cover tightly and refrigerate overnight. Four hours before cooking, roll out dough to ¼-inch thick and cut out rolls with a biscuit cutter to make Parker House rolls. Dip in melted butter, fold in half, and place in a pan touching each other. Let rise again for 4 hours. Preheat oven to 450°F. Bake for 7 to 12 minutes. If rolls brown too quickly, cover loosely with foil. This dough will keep refrigerated for 3 to 4 days. Rolls may be frozen after they are in the pans but before the second rising. Remove rolls from the freezer 4 to 5 hours before cooking and put them in a warm place to rise. Baking time may be a little longer.

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