Dinner Rolls and Thanksgiving

Here is the rolls recipe that Jeni wanted and some pictures from Thanksgiving.

Dinner Rolls

Ingredients:

• 1/2 cup hot water
• 1/2 cup instant potato flakes
• 1 cup scalded milk
• 1/4 cup butter
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 2 eggs
• 2 packages active dry yeast, or rapid rise yeast (scant 2 tablespoons)
• 4 1/2 + cups flour
• melted butter
• poppy seeds, sesame seeds, garlic salt, etc

Method:

Combine hot water and potato flakes. Add scalded milk, butter, sugar and salt. Cool to lukewarm. Beat 1 egg and stir into mix. Stir in yeast. Add about 1 1/2 cups of flour and beat with electric mixer until elastic (about 2-3 minutes). By hand, gradually stir in enough more flour to make a soft dough. Turn dough out on a floured surface and knead until smooth and elastic. Place dough in clean greased bowl, grease top, cover with plastic wrap and allow to rise until double in size (approximately 1 1/2-2 1/2 hours). Punch down or knead out excess air. Follow directions below to shape as desired. Just before baking, beat second egg well, lightly brush top of rolls with egg for a shiny top. Sprinkle with seeds, garlic salt, etc as desired. Note: Ideas also work well with thawed, frozen bread dough. Recipe makes 24 rolls.

Divide dough in two. Roll each piece into a 16-inch circle, brush with melted butter, cut into 12 wedges. Starting at the wide end roll each wedge up. Place on greased baking sheet with tip underneath. Curve ends to form a crescent, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.