Working with yeast doughs take some extra effort but
the tantalizing aroma and tempting appearance of rolls is well worth it.
Dinner rolls can add just the right touch to a meal.
These light and fluffy rolls go perfect with Campfire Beans.
2 tbsp. dry yeast
1 cup warm water
1 tsp. sugar
Dissolve yeast in water and sugar
1/3 cup sugar
1 tbsp. vegetable oil
1 ¼ cups warm milk
1 cup whole wheat flour
Add sugar, oil and milk to yeast mixture; mix well.
Stir in wheat flour; let stand until the mixture bubbles, about 5 minutes.
½ cup hot water
1/3 cup instant potato flakes
Stir potato flakes into hot water; cool to lukewarm
1/3 cup butter, softened
1 tbsp. salt
5 ½ to 6 cups all-purpose flour
Beat butter, eggs and salt together until well blended.
In large mixing bowl, combine yeast mixture, mashed potatoes and
butter mixture. Add 3 cups flour and beat until smooth.
Mix in enough remaining flour to form soft dough.
Turn dough onto lightly floured surface; knead until smooth
and elastic. Place into lightly oiled bowl; turning once to oil surface.
Cover; let rise in warm place until doubled, about 1 hour.
Punch dough down; cover and let rise again until double,
about 40 minutes.
Shape dough into small smooth balls; place on greased
baking sheets. Cover and let rise until almost double,
about 1 hour. Bake in preheated 350° oven for 15 to 16 minutes
or until lightly browned.
Yield: 3 baking sheets of pan rolls.