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For any trolls or spammers while I'm gone :)
These are wonderful rolls to serve with holiday dinners:
Refrigerator Rolls (Good Housekeeping, 1978) 6 to 6-1/2 c. all purpose flour 1/2 c. sugar 2 tsp. salt 2 pkgs. active dry yeast 1/2 c. butter, softened 2 c. hot water 1 egg vegetable oil Early in Day or up to 1 Week ahead: 1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter or margarine. With a hand-mixer at low speed, gradually beat in 2 c. hot water (120 degrees). Add egg and increase speed to medium. Beat 2 minutes, occasionally scraping the bowl. With a wooden spoon, stir in enough additional flour (about 2-1/2 cups) to make a soft dough. 2. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape into a large ball and place in a large greased bowl, turning dough so all is greased. Cover with a towel and let rise in a warm place until doubled, about 1-1/2 hours. 3. Punch down dough and push edges of dough to the center. Turn dough over and brush with salad oil. Cover bowl tightly with plastic wrap and refrigerate, punching dough down occasionally, until ready to use. About 2 hours before serving: 4. Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut the dough into 30 equal pieces; shape into balls and place in pan. Cover with a towel and let rise in a warm place until doubled (again about 1-1/2 hours). 5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden brown. Brush rolls with melted butter or margarine to glaze the tops. Carefully remove from pan and serve immediately. Makes 2&1/2 dozen rolls. And for the thirsty: Egg Nog 18 eggs 1-1/2 lbs. white sugar 2 quarts milk 1 quart heavy cream one fifth bottle rye whiskey 1/2 pint brandy 1/2 pint light rum Separate 18 eggs. Using a 2 gallon plastic bucket and a wooden spoon (don't use metal!) mix the egg yolks and sugar together until you have a creamy batter. Add the whiskey, brandy and rum and stir constantly to avoid curdling the yolks. Stir in the milk and cream until blended. Use a blender to beat the egg whites to a thick froth. Add to mixture in bucket and fold under gently until mixed. Chill immediately. Makes 7 quarts. Jill |
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