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Prep 3 hrs
Cook 12 mins
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.
- 3 3⁄4 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast or 2 1⁄4 teaspoons instant yeast
- 1⁄2 teaspoon dried dill (optional) or 1⁄2 teaspoon sage (optional) or 1⁄2 teaspoon basil (optional)
- 1 1⁄4 cups milk
- 1⁄4 cup margarine or 1⁄4 cup butter or 1⁄4 cup shortening
- 2 -4 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 eggs or 2 egg whites
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
- To make dinner rolls, use 1/4 of the above recipe,.
- Butterhorns - On a floured surface foll dough into an 8-inch circle. If desired, brush with 1 tablespoon melted margarine or butter. Cut circle into 6 wedges. Starting at wide end of each wedge, roll toward point. Place, point side down, on a greased baking sheet. Cover; let rise in warm place till nearly double (about 30 minutes.) Bake in a 375 oven 10 to 13 minutes or till golden brown. Makes 6 rolls.
- Cloverleaves - divide dough into 18 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Place 3 balls each in six greased muffin cups, smooth side up. Let rise and bake as above. Makes 6 rolls.
- It takes longer for these rolls to rise if they are not "handled" to shape and warm them.
This recipe made very good rolls and easy too! I made it into four portions as suggested, cooked one portion for dinner last night and froze the rest, not planning to use it right away. But it was so good that I want more for toinight so I am thawing out some of the dough for dinner tonight! Thanks for the recipe, I will be using it again!
Found a solution to the flavor issue. Use honey in place of sugar. Then brush the rolls with a little honey on top. So instead of 2-4 tbsp sugar, use 2-4 tbsp honey. Exactly the same measurements. When the rolls come out, brush with honey while still warm.