| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Best Dinner Rolls

2 cups water
1 cup butter
1 cup granulated sugar
2 large eggs
1/2 cup water
1 teaspoon granulated sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour

1. In a large bowl place 2 cups water and butter. Microwave about 2 minutes.
2. In another bowl, mix 1 cup sugar and eggs.
3. In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
4. Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
5. When ready to use, dump onto floured surface (Do not punch down!) and let warm to room temperature. Lightly knead, only working in enough extra flour to handle.
6. Shape into rolls and place on greased baking sheet(s). Let rise 30 minutes in warm area or until doubled in size.
7. Bake in a preheated 400*F (205*C) oven until tops are golden.

Makes 24 big rolls.