Rolls - Rolls - Rolls - Rolls

Yes - I made four different recipes of rolls. There are still three or four more recipes, but my feet and back gave out. Why so many? Twelve or thirteen dozen to be exact. Well, Doug's ward is having a "munch and mingle" tomorrow evening and I didn't sign up to bring anything. I thought, "Who better to help me tick off four recipes at once than hungry young adults!" I think I'll try that with cookies the next time we have to host FHE. So the recipes I used were "Fast Rising Rolls," "Hot Rolls," "Hot Rolls - One Hour Start to Finish," and "Quick Rolls." Of course, I had to try one from each batch - the self-appointed taste tester. My first vote for best tasting went to #3 - Hot Rolls - OHStF, until I tasted the last batch - Quick Rolls. They were the best tasting and best consistency. Maybe I just perfected my technique by the end of the day. Whatever - they were the best.

So here's what I figured out about making rolls: It seems that the recipe - no matter which one - never calls for enough flour. You think that it will never be enough and will just be a sticky mess. Actually, I did add a little more flour than some recipes called for but only because my flour was sifted out of necessity. (I'm using up the flour I canned at the dry pack cannery because it's full of little tiny lumps. I've used three cans this week!) Anyway, back to roll technique. Don't cave to the urge to add more flour when mixing. I kneaded my dough in my Kitchen Aid mixer for about 10 minutes. Let the dough rise for an hour or so if the recipe calls for it. Then when you dump the dough out on a heavily floured surface to roll out, generously sprinkle the flour on the dough and knead it in a little. If, when you cut out the rolls, the dough still sticks to your fingers, rub them with a little shortening. Then cut out the rolls, and bake as usual.

FAST RISING ROLLS
2 yeast cakes [5 tsp. dry yeast]
1/2 cup warm water
1/4 cup sugar
6 cups sifted flour
1/2 cup powdered milk
1 tbsp. salt
2 cups warm water
2 beaten eggs
1/2 cup melted shortening
Combine yeast & 1/2 cup warm water and sugar & allow to stand until yeast is dissolved. In meantime sift into large bowl the flour, powdered milk & salt. Make a well in center of flour & in it pour the rest of ingredients. Stir until well mixed. Do not add more flour. Cover & rise 1 hr. Turn on floured board. Knead to make it easy to handle. Roll into desired shapes & place in greased tins. Rise 20 min. to 30 min. Bake 425°F for 10 min.

HOT ROLLS
2 cups milk scalded
1/2 cup sugar
2 eggs beaten
1 tsp. salt
2 yeast cakes [5 tsp. dry yeast]
Add enough flour to make a soft dough [6-7 cups]. Roll out & dot with butter. Roll again & shape the rolls. Put them in pans to rise. Let rise for 1 to 1½ hrs. Bake in hot oven 425°F.

HOT ROLLS - ONE HOUR START TO FINISH
1¾ cup warm water
1/2 cup oil
3/8 cup sugar
3 tbsp. yeast
Mix and let stand 15 min.
1 tbsp. salt
1 or 2 eggs
5¼ cup flour
Beat in and then knead. Let rise 10 min. Punch down and roll out. Bake at 400°F for 10 min. Makes about 2 dozen rolls.

QUICK ROLLS
1¼ cups warm water
2 pkg. [5 tsp.] yeast
1/2 cup sugar
3 eggs
4½ cups sifted flour
2 tsp. salt
1/2 cup shortening
Put yeast in warm water. Stir in sugar and beaten eggs. Add flour, salt & shortening. Mix thoroughly with fork. Let rise one hour. Roll out on well floured board 1/4" thick. Spread well with warm butter. Roll like jelly roll & slice 3/4" wide. Put in muffin tin - rise again 1 hour. Bake 5 min. (?) at 425°F.
Cinnamon Rolls: Spread butter, brown sugar, cinnamon & raisins & roll & slice.