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Hill family dinner rolls


[ed. I made these in 2022 and they weren;t that good but they also reminded me of how i remember them tasting]

Mom always made these rolls for any special family dinner - she learned to make them when she lived with Ross and Fran McIntosh and went to Barnard. The dough will keep for at least a week in the refrigerator and can be used for any type of rolls you like - see the Sweet Roll recipes for some variations. When we had “‘cookouts”’ at Auntie Rebekah’s outdoor fireplace, sometimes Mom would  make this recipe into homemade hamburger and hotdog buns - were they ever good! When you make them up as crescents, they are what Richard Boyer insists should be called ‘‘Jewish Rolls.”


combine 
• 1 envelope dry yeast
 • 2 cups lukewarm water
And let yeast activate.

Heat but do not boil [ed: other recipes say 110-120 degrees] and add to yeast mixture
• 2 cups milk 
and add
• 1/2 cup sugar 
 • 1 t salt
 • 2 heaping tbs. shortening (lard is best)
stir in [ed: kneed?]
• 8 cups flour

Cover with a tea towel and let rise about 3 hours. Poke the dough down and cover with a lid or plate and refrigerate until needed.

When ready to use, take a handful, roll out on a floured board into a circle, and cut into wedge shapes. Melt some butter on a cookie sheet, dredge each wedge in the butter, and roll up, starting at the wide end.

Place on the cookie sheet - the farther apart they are, the more crust they will have. Let rise 1 1/2 hours or a little less. 

Bake for about 20 minutes in a 400 F oven. 

You can halve the recipe - use half the ingredients except use the full amount of the yeast - this will shorten the rising time.


See also: king arthur recipe 


SWEET ROLLS

When we had company for overnight, Mom would make regular rolls for dinner, and then make sweet rolls for breakfast. The smell of these baking is a sure-fire way to get your guests up out of bed - the smell is irresistible!


(1) Roll a large handful of dough into a rectangle. Sprinkle with brown sugar, raisins and dots of butter, cinnamon if you wish, Roll up like a jelly roll. Slice into 3/4-inch slices and place side by side in a pan. Let rise and bake as usual. When done, frost with confectioner’s sugar frosting.

(2) Roll out as in (1) - sprinkle with brown sugar, butter and chopped pecans. Put some butter, pecans and brown sugar in the bottoms of greased muffin tins and put 1 slice in each tin. Let rise and bake - when done, these must be turned out while still hot or they will stick in the pans.

(3) Make like (1) only use apricot jam and chopped almonds as a fill

 

From the Hill family cookbook

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