SUE ANN - NEVER SAY NEVER WHEN YOU PRESERVE FOOD!

NEVER SAY NEVER WHEN YOU PRESERVE FOOD!

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.

                  PERFECTLY EASY DINNER ROLLS

                          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!