Blog-o-licious - Dinner Roll Auditions

I have been teaching bread making classes to my ward and other people in the neighborhood.
The request for the upcoming holidays are Dinner Rolls.
I am auditioning recipes. My first recipe I got from my sister a long time ago.. It is quite delicious and fast.

As with any bread recipe developing the gluten is key. Developing gluten is done by kneading the dough - by hand or by mixer, until it is silky and smooth. You can purchase gluten to add to the dough- but it is NOT necessary - let me repeat that - NOT necessary.

Rolls

Mix: 1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
3 Tablespoons yeast
Cover and let sit for 15 minutes.
Add:
1/2 Tablespoon salt ( 1 1/2 teaspoons)
2 eggs - lightly beaten
5 cups flour - white or whole wheat (mixed)

Add flour 1/2 cup at a time - make a batter - beat until smooth. Gradually add the rest of the flour making a soft dough.

Shape into rolls. Put onto jelly-roll pan that has been sprayed with PAM.

Raise 20 - 45 mintutes.

Bake 375° for 15 minutes.

These take about an hour and a half to two hours. I made a dozen large rolls and some yummy cinnamon rolls.

Speaking of Cinnamon Rolls - here is recipe for really really really yummy, can't- stop -eating Cream Cheese Frosting.

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined.

Gradually add 2 c. powdered sugar that has been sifted after measuring.
Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.