LaPRILL’s HOMEMADE ROLLS
LaPrill’s Homemade Rolls are light and fluffy dinner rolls that have been perfected over a lifetime. My mom, LaPrill, is well-renowned for her cooking. And her rolls are some of the best around.
LaPRILL’s HOMEMADE ROLLS
The sign of a true homemaker is how well you make rolls.
Anyone who has ever tried to make rolls knows that there is a science to it! It’s not easy. Working with yeast dough takes practice. There are so many variables involved, such as the temperature in the kitchen, how humid it is, making sure not to add too much or too little flour, giving the dough plenty of time to rise, etc. You can’t beat the system. It takes time and patience to get light, fluffy rolls.
It makes me think of a talk by Julie B. Beck. She said, “When I was a new bride, I asked my mother-in-law, who is a very good cook, if she would teach me how to make her delicious dinner rolls. With a sparkle in her eye, she replied that it took 25 years to learn to make a good roll! Then she added, “You had better start making some!”
She then related that comparison to reading the scriptures daily to glean the lessons and tools that will help you in life. You can’t just read them once and be done. “My Soul Delighteth in the Scriptures,” Ensign, May 2004, 107
The more you make rolls, the better they will be! The recipe for LaPrill’s Homemade Rolls has been successfully used for 50+years by friends and family alike. My Aunt Joan used it as the head chef for her school’s cafeteria. And, I have a friend who uses this recipe in her catering business.
“You had better start making some!”
MY SECRET TO HELPING YEAST ROLLS RISE
Okay, so the picture shows frozen rolls, but the emphasis of the photo should be on the heating pad. This is my secret weapon for any yeast dough recipe, frozen or not. (You know how you’re supposed to set the dough in a warm place to rise?) BAM!
- 3-1/2 c. hot water
- 3/4 c. shortening (or margarine)
- 1/2 c. sugar
- 3/4 c. powdered milk
- 2 eggs
- 8-10 c. all-purpose flour
- 2 TB. yeast
- 1-2 TB. Salt
- Place hot water, shortening, sugar, powdered milk, and eggs in a large mixing bowl. Add 4 cups flour and beat until smooth.
- Add yeast and 3 more cups flour and beat well.
- Add salt. Change to dough hook (or knead by hand.) Knead 8-10 minutes, adding 1 to 3 more cups of flour; dough should be smooth and elastic.
- Place in large bowl to rise. Spread 1 TB. oil over top of dough. Cover with a towel and set in warm place to rise.
- When doubled in bulk, punch down and mold into rolls. Or, roll out on counter to 1-inch thick and cut with a round cutter.
- Pour 2-3 TB. oil in the bottom of a jelly roll pan. Dip the top of the roll into the oil and flip it over and set it on its bottom to rise and bake. Cover pan of dough rolls and let rise for 15-30 minutes.
- Heat over to 400 degrees. Bake 10 minutes; then reduce oven to 350 degrees and bake to golden brown (approximately 10 minutes more).
- Remove from oven and brush with butter or margarine.