BEST EVER LIGHT AND FLUFFY DINNER ROLLS
4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1/3 cup softened butter or vegetable shortening (I used margarine today)
Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.
Never give up on cast iron. We made a trip to our homeplace over the weekend. My mother-in-law knows how much I love cast iron. She had purchased these kettles in a set many years ago. Maybe as many as 50 years ago. I think she told me it was a 20 piece set and it cost about $20.00. ( thats says it was a long time ago) She had stored them in a building many years ago. We went on safari to search for them. When we found them I thought “Maybe they are too far gone”. But I brought them home and searched the internet for ways to clean them up. First I used an equal part of salt and oil. Rubbed that in(really good) with a cloth. Then for the really stubborn spots of rust, I used a brillo pad. Washed them in soapy water and reseasoned them. ( To season cast iron, coat the kettle with a light coat of oil. Turn upside down on a cookie sheet and bake at 250-300 degree oven for about l hour) I was so pleased with the result. I couldn’t wait to post about it. The largest kettle she called a pinto bean pot. I can just taste how good beans will be cooked on our wood stove this winter. Thanks so much, Judy. So don’t throw that old cast iron out. Re-do it. It’s worth the effort. God Bless.