Sandy's Luncheon December 5th 2013

Hi everyone, this is Sandy our cook for December
and it was really good.  I forgot to get a picture of
the rolls she made, I think they were put on the table
last.  The recipe will follow.  The food was really
good and we all had a great time.

SANDY’S DINNER ROLLS

2 packages active dry yeast (41/2 tsp.)

Pinch of sugar

2 cups warm water (110-115˚)

2 eggs beaten

½ sugar

½ cup canola or corn oil

2 tsp. table salt

6-7 cups all-purpose flour

Proof the yeast with sugar in water for 5-10 minutes, or until it “blooms” or swells.

Whisk eggs, ½ cup sugar, oil, and salt together in a large bowl.  Add yeast mixture, and whisk to combine.  Stir 3 cups of flour into the egg mixture using a wooden spoon.  Add more flour, ½ cup at a time; you may not need it all.  When dough becomes too stiff to stir, turn it out onto a floured work surface and knead by hand.  Knead until dough is smooth but still soft, adding flour a little at a time if dough is too sticky.  Place dough in a bowl coated with non-stick spray.  Cover dough with a kitchen towel and let rise in a warm place until it’s doubled in size, 1-1 ½ hours.

Punch down dough and gather into a ball.  With floured hands, shape pieces of dough into balls.  (A dinner roll should be a bit larger than a golf ball, a cocktail bun about the size of a Ping-Pong ball, and a hamburger bun slightly smaller than a baseball.) 

Arrange rolls about ½ inch apart on greased baking sheets.  Cover rolls with a towel and let rise again until they’re doubled, about 45 minutes.  Preheat oven to 350˚.  Bake rolls 25-30 minutes, or until golden, then top as desired.  Cool rolls slightly before serving.