Saturday, July 31, 2010
Do you have one of these? (UPDATED WITH PHOTO)
Fast forward a few months and it was my turn to head over to the neighbors with my contributions to the meal. She was making stew, so I thought the rolls would be perfect. Again, they were amazing and easy. They were good enough, in fact, that I think you should make them yourself.
Plain Dinner Rolls - Cloverleaf Rolls
From Better Homes and Gardens New Cookbook
Makes about 24
2 1/4 teaspoons active dry yeast (1 pkg)
1/4 cup water, warm (110 degrees F)
1 cup milk, scalded
1/4 cup sugar*
1/4 cup shortening*
1 teaspoon salt
3 1/2 cups all-purpose flour
1 stick butter, melted
Activate yeast in water. Set aside
Combine milk, sugar, shortening, and salt; cool to lukewarm.
Add 1 cup flour to milk mixture, beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beat well.
Cover and let rise in warm place until it doubles in size; about 1 1/2 hours.
Preheat oven to 400 degrees. Grease standard muffin tin. Turn out dough on lightly floured surface and shape dough into small balls (about an 1" in diameter). Three should half-fill a muffin cup. Melt butter and put a teaspoon of butter on each muffin. Let double in tin and bake for 10 to 12 minutes.
Notes: Interestingly, my friend's version of this cookbook is the 1953 version, while mine is the 1965 version and some of the recipes have been slightly modified from their original versions.
*The roll recipe in my version uses 1/4 cup of sugar and 1/4 cup of shortening only as an alternative version of the recipe for richer rolls and actually calls for 2 tablespoons of each. (Trust me, you'll prefer the 1/4 cup version.)
(UPDATED BY ADDING A PICTURE OF THAT SEEMINGLY UBIQUITOUS COOKBOOK)