Hazel's Homemade Rolls

Hazel’s Homemade Rolls

This recipe for chicken salad is always a hit for company.
Chicken Salad
4 cups cooked and diced boned chicken breasts
2 cups red seedless grapes, diced
1 can (9.25 oz.) cashews broken up into small pieces (about 1 1/2 c.)
1 cup mayonnaise
salt and pepper
(lettuce leaves)

Trim the veins and fat from the breasts and fry in small amount of butter and oil. Cut up the cooked chicken and chill while you prepare the other ingredients. Mix in the diced grapes and cashews. Add mayonnaise and season with salt and pepper.

The rolls are a recipe that my husband’s aunt Hazel passed on to my mother-in-law and she gave it to me.
Hazel’s Rolls
1  & 1/2 cups boiling water
1/2 cup  of real butter
1/2 cup sugar
1 tsp salt

Melt butter and sugar in the water. Add salt.
When cooled, add:
2 beaten eggs
In measuring cup, mix together:
1/2 cup warm, not hot water
2  pks yeast (I use less when using instant bread machine yeast, 2 tsp.  I’m at a high elevation which affects yeast)
Dissolve then add to other ingredients.

Stir in 6 + cups bread flour, then knead. Add last part of flour gradually until dough is no longer sticky. Oil bowl (1-2 TBSP) and turn dough over to coat. Cover with a tea towel. Rise in warm place until doubled. Punch down dough. Add more flour if dough is sticky. Pinch off small pieces about the size of an egg or about 1 inch if you want smaller rolls. Add a little flour to the dough while forming the rolls if it sticks to your hands. Put in rows on greased cookie sheet. Let rise until doubled in size. I warm my oven briefly then use it to rise the bowl of dough and then the rolls on the cookie sheet. Make sure the oven is not too hot to hold your hand on the rack comfortably. If it is too hot the yeast will die. Bake at 350 for about 8-10 minutes. Makes about 35  sized rolls  or 55 smaller rolls using one inch balls of dough.

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