Tuesday, November 5, 2013


My husband brought home, FIVE count them, FIVE,  5 gallon buckets of apples and pears! We are on the verge of having our first hard frost, and the trees we pick, still had fruit...he is not one to let things go to waste, and I have been busy with applesauce, and pear sauce! We put roughly 15 lbs. of apples in the fridge for eating....the first batch of apples produced 21 qts. of applesauce..I still have that many to go yet....I am freezing all of it....
This is the time of the month that I begin planning our Thanksgiving menu. I get a big sheet of paper out and begin.....I have kept the menus of several years past, and I look back on them to see what was a favorite..what was not. As life gets busier, and complicated at times, these lists have been a saving grace for me, when my brain can no longer think!
I found an easy yeast dough recipe years ago, for dinner rolls, that did not require kneading and several risings. It has served me well when time was limited, and now, it is just EASY!!! You will like it.
I use a long Pyrex, oblong , baking dish, the kind a whole lasagna noodle can rest in without being broken.
                          yields 2 dozen
1 c warm water
2 pkgs. dry yeast
1/2 c melted butter( 1 stick)
1/2 c sugar
3 eggs
1 t salt
4-4 1/2 c flour
additional melted butter (optional)
Combine warm water and yeast in a large bowl( the one you will be mixing the dough in). Let mixture stand til yeast has proofed(is foamy), about 5 mins.
Stir in melted butter,sugar, eggs and salt. Beat in flour one cup at a time, til dough is too stiff to mix. Some flour may not be needed.
Cover and refrigerate 2 hrs., or up to 4 days.
Grease well, a 13x9 baking dish. Turn the chilled dough out onto a lightly floured surface. divide dough into 24 equal size pieces. ( I use a pastry cutter). roll each piece into a smooth round ball, and place in even rolls in the baking pan.Cover and let rise 1 hour.
Bake- 375 degrees, til golden brown, 15-20 mins. Brush tops of warm rolls with melted butter if desired.
I halve this recipe, sometimes all I need are a dozen rolls, not 2 dozen- everything divides equally, except the eggs, I use 2 eggs.
I have made dinner rolls since I could walk, and this is THE easiest recipe ever!! And they are very fluffy, not heavy at all.
What is also nice about this recipe, is the adding of other things, like dried onions, in the dough. 2 T.
I hope you enjoy your week, and all your planning for Thanksgiving!


Vickie said...

Thank you so much! I have copied this recipe. I will be baking these!

New York State Of Mind said...

Good Morning Vickie,
I am sure Sue Ann is glad that enjoy the recipe and will bake them.


Chasity said...

Thank you for the recipe.

SueAnn said...

You are most welcome! You will love these rolls..my family always asks for them....the only time I do the long involved yeast rolls,anymore, is for cinnamon rolls.
Thanks so much, too, Marilyn!

Anonymous said...

I wonder if these could be made into cinnamon rolls?? Just might try doing that!!

Countryside Reflections said...

Thank you for this recipe Sue Ann.


New York State Of Mind said...

I removed Jean's last recipe as Jean requested. We will try to get another one today. She is sorry about the mistake. I told her to leave it on, but she insisted on my taking it off. She forgets that Wegman's Grocery Store is just local to our area.


Suzanne said...

I cant wait to try this recipe!

Thank you

karpits said...

Made this recipe yesterday and they turned out super good. Recipe is a keeper and I know that I will be making the rolls again and again. Thank you

New York State Of Mind said...

Hi Sue Ann,

Glad you like it and will try it.


New York State Of Mind said...

Hi Karen,
Glad you liked Jean's recipe and Sue Ann's recipe. Thank you for telling us.