In John's family there is a roll recipe that Suzanne used to make when the kids were little. As they have gotten older Jared has been the one deemed to make them for almost every family function. Today I decided I would try and make them for my family's Easter dinner. I used a little bit of freshly ground wheat flour and made double the recipe (John's idea).
Here are some pictures of the girls in their Easter dresses. And yes that is the best of them all for the girls.
6 comments:
The rolls look wonderful. How did they taste? Cute dresses for the girls too.
Is the recipe a secret? I'm always looking for good bread recipes.
I can smell the rolls they look so good! Hope you got a picture of the WHOLE family this Easter day! Cute dresses and darling little girls!
Looks like you did a good job with the rolls. The additonof some whole wheat would be good. The girls are darling - even if posing is not on their priority list.
Recipe is no secret. I got the original from a 1960s vintage Betty Crocker Cookbook. I've made some tweeks to it. Sugar and egg amounts vary depending on what you plan to use the final product for. For sweet rolls I tend to use more eggs and sugar. I like to be able to keep the dough in the refrigerator and use just what I need. You can speed up the rising by letting the yeast rise in some of the water with about 2 TBSP of sugar while you prepare pans, mix together the other ingredients. (The cinnamon roll version was a favorite at Girls Camp for probably 10 years - girls and leaders still talk about them 9 years after I no longer cooked at Girls Camp)
EASY REFRIGERATOR ROLLS
2 cups warm water (not hot 110o - 115o)
2 pkg. (2 tbsp) yeast
1/2 cup sugar
2 tsp. salt
1/4 cup butter or margarine
3 eggs
6 1/2 to 8 1/2 cups flour (more if necessary for easy handling)
In bowl, dissolve yeast in water. Stir in sugar, salt, butter, and eggs. Mix in flour until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased-side-up in greased bowl. Cover with damp cloth; place in refrigerator. About 2 hours before baking shape dough, cover, and let rise until double. Bake in preheated 350 oven 20-25 minutes.
For cinnamon rolls use a filling of shredded apples, butter, cinnamon and brown sugar. Be generous with filling ingredients.
Immediately upon removing from oven, glaze with a fairly thick icing made of powdered sugar, melted butter and vanilla. Just a little milk to thin if necessary. You want the glaze thick as it will melt on the hot rolls.
Good for you, Kathy. Making bread satisfies the soul. Cute Easter kids, too. Aunt Lynda
You are sooo great... making rolls and everything! Wow... I've got to get awesome! ;) Your girls look super cute... but they always do!!! ;) I'm sooo loving that we're in the same ward! :)
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