Dinner Rolls

I have tried making so so many different roll recipes.  They all turn out great, but never better than good ol' Rhodes Rolls.  Grandma Finlayson makes great rolls, Great Grandma GiGi makes amazing feather rolls...but again...none of them taste better than Rhodes rolls.  But shhhh...don't tell them that.  I think part of it is because my mom made Rhodes Rolls while I was growing up so there's a bit of nostalgia there.  Well...I'm happy to say that I have found the recipe...the recipe that puts Rhodes to shame.  They make the best dinner rolls, the best cinnamon rolls, and everything in between.  I have stuffed them with chicken, folded them to look like bunnies, and evolved them into sweet sticky buns.  Any way I make them I am ALWAYS asked for the recipe...the one true mark of a great recipe, am I right?!  Any ways...this is a Finlayson staple and it's going down in the history books folks!

1/3 cup warm water , 110 - 115 degrees

2 1/4 tsp active dry yeast

1/3 cup + 1/4 tsp granulated sugar

1 1/3 cups whole milk , warmed to 110 - 115 degrees

3/4 cup salted butter , at room temperature, divided

1 large egg , at room temperature

1 1/2 tsp salt

4 1/2 cups all-purpose flour*

Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. Add in 2 cups flour and mix until well combine. 

Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.

Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).

Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. 

Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.

During the last 10 minutes of rising preheat oven to 375 degrees. Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

Raspberry Fluff Jell-O Salad

We had this for Easter dinner and it was a HUGE hit!  I'm not a big fan of Jell-O salads when they are on the holiday tables and I can't decide whether it's an issue of texture or flavor.  This salad is pretty plane jane...but explodes with a tart, yet still sweet, flavor.  The kids loved it, the adults savored it, and by the end of the meal...every last bit was gone.  This will definitely be a recipe repeat at our house!!

1 (4.6 ounce) package Cook and Serve vanilla pudding (instant pudding will not work)

1 (6 ounce) package raspberry jell-o

2 cups water

1 teaspoon lemon juice

1 (16 ounce) container Cool-Whip (lite or fat-free is fine)

2 cups raspberries (sometimes I add blackberries and blueberries too! Any fresh/frozen berries will do)

Mix together pudding, Jell-O, water, and lemon juice in saucepan over medium heat until it boils. Once it comes to a full rolling boil, remove from heat and pour into large bowl. Cover with plastic wrap and refrigerate until mixture has thickened (about an 1-2 hours).

With an electric mixer, beat Jell-O until creamy. Gently fold in Cool Whip and raspberries until completely mixed together. Stick back into the fridge and chill for about an hour before serving.