I found this recipe for Bride's No-Fail Rolls in an old cookbook titled Blue Ribbon Recipes County Fair Winners. I was looking through old books & came across this one. I kept hesitating before I put it into the "donate" pile. I finally set it aside because I knew I had to go through every recipe before I could let this book go, or I should say IF I could let this book go.
I'm just over half way through this cook book, & it's looking like it won't get donated. LOL I have personalized it by writing in the front cover the page numbers with the names of recipes that I want to try.
This cookbook was published in 1968, & each recipe has a lady's name with it & which county fair she won ribbons for it. For example, Bride's No-Fail Rolls was submitted by Mrs. Joan Deakins, Craig, Colorado, Moffat County Fair. Pretty neat, huh? I thought so too.
So yesterday I had smoothered chicken in the crockpot & I thought rolls would be good to go with our supper. I've been making breads for a while, but I haven't made rolls in ions. I'm no new bride (our 24th anniversary is in a few months), but since I haven't made rolls in years, I thought this recipe sounded like a good one to start with. And it was! My family loved them.
I wish I would have shaped them a little differently, but they were still really good. I didn't put them in muffin tins, or make cloverleaf rolls with them, I just made balls about the size of golf balls. They came out kind of looking like small buns, but they were so good.
Bride's No-Fail Rolls
1 pkg. yeast (2 1/2 t.)
1 C. warm water
2 eggs, beaten
1/3 C. sugar
1 t. salt
1/3 C. oil
3 1/2 C. flour
Dissolve yeast in water. In large bowl mix eggs & sugar. Add salt. Add oil. Stir in water & yeast. Mix in flour, 1 cup at a time, & stir well. Cover bowl with cloth; let rise until double in size. Punch center to let air out. Make into rolls, & place on lightly greased cookie sheets. Cover & let rise until double in size. Bake at 350 for 10-15 minutes. Yield: 2-3 dozen.
This recipe didn't call for any kneading, so I let the dough rise right in the mixing bowl. The dough is stickier than bread dough, so I put some flour on the table to dust my hands with while I was making the dough shapes.
The size I made (golf ball sized) yielded exactly 2 dozen. I served 1 dozen with our supper & under cooked the other dozen by just 2 or 3 minutes. When they cooled I put them in a large freezer bag & put them in the freezer. When I use them, I'll defrost them & bake them at 350 for maybe 5 minutes, & they'll hopefully be the same as just fresh baked rolls.
I didn't take a picture of my plate, because we were all so hungry we just dug right in.
These rolls are a definite KEEPER.