This is a yeast roll recipe that dates back to the late 1960s and early 1970s. An “oldie but goodie!”
I have the mimeographed copy that I used in foods classes at Abilene High School. Actually I even have the master; if only I had a mimeograph machineI could crank out some more of those purple copies!
The “coolrise” technique was ideal for classrooms where time was limited. Students could mix up the dough, knead and then let it rise for just 20 minutes. Rolls went into the refrigerator and the next day they were ready to bake and eat.
The style that follows is very similar to the one I used when I typed the recipe back then . . . complete with the brand names of the companies that promoted this refrigerated dough method. (I did add some updated notes in parenthesis.)
(On another updated note – this recipe can be made all in the same day, just allow the kneaded dough to rise until double in bulk; then shape, let it rise again until about double in size, and bake.)
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| Purple mimeographed recipe and vintage cookbook. |
Dough can also be used to make coffee cakes or cinnamon rolls.
5-6 cups ROBIN HOOD Flour - regular or Instant Blending (use all-purpose)
2 pkgs. or cakes FLEISHMAN Yeast (use active dry yeast – 1 pkg. = 2 1/4 tsp.)
2/3 cup warm water – 105-115°
1 cup warm milk – 105-115°
1/2 cup sugar (granulated)
1 1/2 tsp. salt
1/4 cup softened butter or margarine(4 tablespoons or 1/2 stick)
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Cooking oil
SPOON . . . . . . or pour Robin Hood Flour into dry measuring cup. Level off and pour measured flour onto wax paper.
SPRINKLE . . . or crumble Fleishman’s Yeast into 2/3 cup warm water in large, warm bowl. Stir until dissolved.
ADD . . . . . . . . warm milk, sugar, salt, butter/margarine, eggs and 3 cups flour.
BEAT . . . . . . . with wooden spoon or electric mixer at low speed until smooth—about 1 minute. Then beat vigorously with wooden spoon or electric mixer at medium speed until thick and elastic. Scrape sides of bowl occasionally.
STIR IN . . . . . . 2 to 3 cups of remaining flour gradually with wooden spoon. Use enough flour to make a soft dough which leaves sides of bowl, adding more if necessary. Turn out onto flour board. Round up into a ball.
KNEAD . . . . . . 5 to 10 minutes or until dough is smooth, elastic and no longer sticky. Avoid adding too much flour. (Dough may be left in stand mixer and kneaded with dough hook.)
COVER . . . . . . with plastic wrap, then a towel.
LET REST . . . . for 20 minutes on board. (Or, could put in an oil lined bowl and then covered).
SHAPE . . . . . . . into dinner rolls as directed below. Or, divide in half and use each half for a coffee cake or cinnamon rolls.
BRUSH . . . . . . . surface of dough with oil. Cover pans loosely with plastic wrap.
REFRIGERATE 2 to 28 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover.
LET STAND . . . for 10 minutes while preheating oven to 375°. (I usually let them set out at room temp for about 30 minutes.)
PUNCTURE . . . any surface bubbles with an oiled toothpick just before baking.
BAKE . . . . . . . . at 375° for 25 to 30 minutes or until done. Bake on a lower oven rack position for best results. (Rolls should be nicely browned and sound hollow if tapped on the bottom. Or, insert an instant read thermometer into center of a roll – it should register about 185-190°.)
REMOVE . . . . . from pans immediately. Cool on racks.
BRUSH . . . . . . . while war with butter/margaine, if desired.
Roll Shapes — grease, oil or spray baking pans
1. Pan rolls—Form dough into smooth balls 1/3 desired size. If placed close together in a pan they will bake together and have soft sides. If placed further apart on a baking sheet, they will have crusty sides.
2. Cloverleaf rolls—Form bits of dough into balls about 1” in diameter. Place 3 balls in each prepared tin. Brush with melted butter.
3. Crescents—Roll dough about 1/4” thick into a 12” circle. Spread with soft butter. Set into 16 pie pie-shaped pieces. Beginning at wide end, roll up. Place on prepared baking sheet, point underneath.
Recipe without photos . . .
Coolrise Sweet Dough Makes 32 dinner rolls
Dough can also be used to make coffee cakes or cinnamon rolls.
5-6 cups ROBIN HOOD Flour - regular or Instant Blending (use all-purpose)
2 pkgs. or cakes FLEISHMAN Yeast (use active dry yeast – 1 pkg. = 2 1/4 tsp.)
2/3 cup warm water – 105-115°
1 cup warm milk – 105-115°
1/2 cup sugar (granulated)
1 1/2 tsp. salt
1/4 cup softened butter or margarine(4 tablespoons or 1/2 stick)
-------
Cooking oil
SPOON . . . . . . or pour Robin Hood Flour into dry measuring cup. Level off and pour measured flour onto wax paper.
SPRINKLE . . . or crumble Fleishman’s Yeast into 2/3 cup warm water in large, warm bowl. Stir until dissolved.
ADD . . . . . . . . warm milk, sugar, salt, butter/margarine, eggs and 3 cups flour.
BEAT . . . . . . . with wooden spoon or electric mixer at low speed until smooth—about 1 minute. Then beat vigorously with wooden spoon or electric mixer at medium speed until thick and elastic. Scrape sides of bowl occasionally.
STIR IN . . . . . . 2 to 3 cups of remaining flour gradually with wooden spoon. Use enough flour to make a soft dough which leaves sides of bowl, adding more if necessary. Turn out onto flour board. Round up into a ball.
KNEAD . . . . . . 5 to 10 minutes or until dough is smooth, elastic and no longer sticky. Avoid adding too much flour.(Dough may be left in stand mixer and kneaded with dough hook.)
COVER . . . . . . with plastic wrap, then a towel.
LET REST . . . . for 20 minutes on board. (Or, could put in an oil lined bowl and then covered).
SHAPE . . . . . . . into dinner rolls as directed below. Or, divide in half and use each half for a coffee cake or cinnamon rolls.
BRUSH . . . . . . . surface of dough with oil. Cover pans loosely with plastic wrap.
REFRIGERATE 2 to 28 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover.
LET STAND . . . for 10 minutes while preheating oven to 375°. (I usually let them set out at room temp for about 30 minutes.)
PUNCTURE . . . any surface bubbles with an oiled toothpick just before baking.
BAKE . . . . . . . . at 375° for 25 to 30 minutes or until done. Bake on a lower oven rack position for best results. (Rolls should be nicely browned and sound hollow if tapped on the bottom. Or, insert an instant read thermometer into center of a roll – it should register about 185-190°.)
REMOVE . . . . . from pans immediately. Cool on racks.
BRUSH . . . . . . . while war with butter/margaine, if desired.
Roll Shapes — grease, oil or spray baking pans
1. Pan rolls—Form dough into smooth balls 1/3 desired size. If placed close together in a pan they will bake together and have soft sides. If placed further apart on a baking sheet, they will have crusty sides.
2. Cloverleaf rolls—Form bits of dough into balls about 1” in diameter. Place 3 balls in each prepared tin. Brush with melted butter.
3. Crescents—Roll dough about 1/4” thick into a 12” circle. Spread with soft butter. Set into 16 pie pie-shaped pieces. Beginning at wide end, roll up. Place on prepared baking sheet, point underneath.
I also have a very similar recipe from HS in Warwick, RI. Your recipe says to add the eggs but the ingredients doesn't say how many mine has 2 eggs. My recipe also has a stick of butter not 1/2 stick and lastly mine has 1 1/2 cups very hot tap water and no milk!
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