Dinner Rolls -- Quad-Cities Online Recipe Book
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Dinner Rolls

Comment on this recipe

"My mom was a great baker who baked and sold cakes and rolls and such. She got this recipe from a Gold Medal cookbook 50 some years ago."

Ingredients

2 packages yeast (dissolve in 1/4 cup warm water)
2 cups milk, scalded and cooled
1/2 cup sugar
2 teaspoons salt
2 eggs, well beaten
1/2 cup shortening, melted ("I use margarine.")
7 to 7-1/2 cups flour

Instructions

Mix in order given. Let rest, covered, for 10 minutes. Knead dough until smooth and elastic, about 10 minutes.

Put in greased bowl, cover and let rise. Punch down. Make into whatever shape rolls you want. Cover with old dish towel and let rise until double.

Bake at 400 degrees for 15 to 20 minutes.

Note: "I always roll out half of it and spread butter on it and sprinkle with brown sugar and cinnamon and roll up. Cut with a piece of thread and lay slices in a greased pan. Let rise until double and bake. Turn out on rack to cool and frost with powdered sugar icing for great tasting cinnamon rolls."

Vicki Walz
Silvis



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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