This soft and tender 4-H dinner rolls recipe is over 60 years old and has been used by my family for many many years. Rumor has it my aunt got this recipe while in 4-H back in the 1960s.
Course Bread
Cuisine American
Keyword bread, enriched dough, rolls
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Rising Time 3 hourshours
Total Time 3 hourshours35 minutesminutes
Servings 12Persons
Calories 202kcal
Ingredients
Original Version
1pkg.yeast
¼c.lukewarm water
½c.milk
2 ½c.flour
¼c.sugar
1tsp.salt
2tbsp.lard
1egg
Updated Version
1pkgactive dry yeastor 2 ¼ teaspoon
¼c.warm water105° to 110° degree
½c.scalded milksee directions below
2 ¾c.all-purpose flour
¼c.granulated sugar
1tsp.salt
2tbsp.buttermelted
1egg
Eggwash
1large egg
1tbsp.cream, milk, or water
Instructions
Original Version
Dissolve yeast in water. Scald milk and add sugar & salt, dissolve when cool. Add 1 cup of flour, lard, egg, and yeast mixture, add remaining flour and let rest. Knead, let rise until double. Punch down. Pan. Bake at 350°F.
Updated Version
Pour the milk into a microwave-safe bowl, and heat for 2 minutes to scald the milk. Add sugar and salt to the scalded milk and mix. Set aside.
In a separate mixing bowl, dissolve the yeast in the water, and let set for at least 5 minutes to ensure the yeast is activated.
Once the milk mixture is cooled (no warmer than 115°F), add it to the yeast/water mixture.
Add 1 cup of the flour to the mixing bowl and mix thoroughly.
Mix in the melted butter and the egg.
Add the remaining flour (or enough so that the dough is not sticky). Knead for 5 to 10 minutes or until the dough is smooth and elastic.
Pour a small amount of oil into the bowl and turn the dough ball to coat it. Let the dough rest in the bottom of the bowl with the smooth side face up.
Cover the dough with a damp towel and let the dough rest for about 2 hours or until the dough has risen to be doubled in size.
Punch down the dough and divide it into 12 equal portions. Shape the rolls and arrange them evenly into a greased 9-inch square pan.
Cover the rolls and let them rise for about one hour or until the rolls are doubled in size.
Once the rolls have risen, preheat the oven to 350°F.
In a small bowl, whisk the eggwash ingredients together. Using a pastry brush, carefully coat the tops of the risen rolls with the eggwash.