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Refrigerator Rolls

  • RecipesMore>>

  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>

Recipe from Kim of Mo.

Ingredients:

  • 2 pkgs. Dry-active yeast
  • 3/4 cup hot tap water
  • 1/2 cup sugar
  • 1 Tbsp. salt
  • 4-5 Tbsp. butter or margarine
  • 1 cup warm tap water
  • 1 egg, beaten
  • 5-1/4 cups all-purpose flour

Directions:

  1. Mix hot water, sugar, salt and butter; cool until lukewarm.
  2. Measure warm water into separate bowl and add yeast and stir until dissolved. Stir into lukewarm water mixture.
  3. Add egg and half of the flour; beat with mixer until smooth. Gradually stir in remaining flour to make soft dough.
  4. Turn out on floured surface and knead until smooth.
  5. Place dough in a greased plastic or glass bowl. Cover. Store dough in refrigerator.
  6. Take dough from refrigerator as needed and shape into rolls. Let rolls rise in pans and bake at 400 degrees  until golden brown.

Makes about 4 dozen rolls.

* Sometimes I use 3/4 cup whole-wheat flour with 4 1/2 cups all-purpose flour.

It sure makes life simple when wanting to include fresh made hot rolls for your guests by being able to make the dough the night before so it can do the first rise in the refrigerator.

Even novice cooks can easily master this family favorite recipe. You may use only a portion of the dough and save the rest for a few days later.

 

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