Skip to main content

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

Comments

Post a Comment

Popular posts from this blog

Collected links to recipes

Less than an hour Sausage, beans, and kale Sausage and mushrooms Pasta Linguine with clams  With tomatoes the way Eliza likes   or   BA's best with breadcrumbs Claire making BA's best   With radicchio and prosciutto Bucatini all'Amatriciana  BA  My recipe  With sausage and broccoli  Butter, Tomato, and Onion Sauce   With mushrooms and prosciutto (lorraine)   Skillet Broccoli Spaghetti (nyt) Chicken Lucky Peach rice cooker miso chicken Moroccan chicken skewers BA instant pot dal formula    Pork meatball rice bowls serve with rice noodles  and  quick pickled carrots and  flavored fish sauce   Poke NY times tuna poke Arroz con Chorizo  Black Beans   Replacement Sazon Spicy grilled skirt steak with garlic and basil Fried rice Sauce for plain white fish from Addie   XFF style no...
Read more

Lentil kale salad

Bring a large pot of heavily salted water to a boil over high heat and boil 1.5 cups black beluga or French green lentils  Until al dente - check after 15 minutes  Make the flavored oil.  On low heat 0.5 cups olive oil add. 3 scallions, sliced  4 smashes cloves of garlic as many large pieces of peel as you can get from 1 lemon once lemon peel starts to curl add  0.5 cups chopped raw almonds cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add 1 Tbsp. cumin seeds  0.5 tsp. crushed red pepper flakes Assemble salad  1 head Tuscan kale, leaves stripped from stems  Massage kale with salt until wilted, 2-4 minutes.  dress kale with  flavored olive oil, above juice of 1 lemon add to kale 5-10 oz of crumbled feta 1 cup pitted olives and combine Finally add  warm lentils, above toss again and serve with lentils still warm This is a pretty l...
Post a Comment
Read more

XFF style noodles

This is more veggie forward than the original. I make this with the brisket from Brisket Broth cook  1 serving noodles (I use about 150g of the big noodles) According to package directions. Reserving the cooking liquid drain and refresh to room temp. In the same water cook briefly (1 min) 0.5 cup cabbage, cut same width as noodles You will probably need to microwave 0.25 cup broth (from where you made the protein, probably)  4 oz cooked protein, bite sized Combine toppings in in bowl 1 scallion, chopped 1 stalk celery, chopped (this is only crunch)   2 Tbs XFF noodle sauce (in pinch 1.5 Tbs soy sauce, 2 tsp black vinegar)   1 Tbs XFF chili oil (or another Szechuan / mala) Once all is done add to the noodles and cabbage the heated protein and broth and the toppings. See: Wang, Xi'an Famous Foods, p61
Post a Comment
Read more