dinner rolls

Ingredients for Betty's Dinner Rolls:
3 cups all purpose unbleached flour (up to 2
tablespoon more)
1/4 cup sugar
1/2 tsp salt
1 package dry yeast (Betty used
Fleischmann's Rapid Rise Yeast)
1/4 cup dry milk
3/4 cup tap water
2 tbsp butter
1 egg
Olive oil
NOTES:
You can use regular, liquid milk... but the dry milk is part of Betty's Mom's secret! This recipe
makes 16-18 rolls and can be doubled, tripled or more.
Directions:
1. In an electric mixture combine 2 cups flour, sugar, salt, dry yeast and powdered milk.
2. If your mixer comes with a dough hook, use it! If your mixer doesn't, don't worry! Use
your mixer, just be prepared for a little extra kneading ;)
3. Dissolve butter in warm water (not hot!). Water should be about 120(F). If you have a
kitchen thermometer, use it! Betty doesn't have one, but the water should feel warm
and comfortable to the touch.
4. Add egg.
5. With mixer running, slowly add warm water with dissolved butter to dry mixture.
[NOTE: Betty hasn't tried this, but she wants to see how olive oil might work instead of
the butter.]
6. Begin adding remaining 1 cup flour. You may not need to add ALL the flour - so add
gradually. Betty's Mom says, “For best results, the dough should be sticky.”
7. Knead dough on floured board and form into a ball. Knead about 2-3 minutes if you
used a dough hook; knead 6-8 minutes if not.
8. Place dough ball top down in a bowl you've drizzled with extra virgin olive oil and flip
ball over.
9. Cover first with plastic, then with a towel.
10. Allow to rise until doubled in size. This will take about 1 1/2 hours.
11. Punch dough down.
12. Knead, reshape into ball, cover and allow to rise again until doubled in size. This will
occur more quickly, about 45 minutes.
13. Punch dough down, knead and reshape into a ball.
14. Oil a pie plate or round cake pan. Form rolls a little smaller than golf balls. Cover
with plastic wrap and towel.
15. Allow the rolls to rise another 30-45 minutes and bake in a preheated 375 (F) oven for
15-20 minutes.
www.averagebetty.com

Pizza Dough

• 3/4 cup warm water (105°F to 115°F)
• 1 envelope active dry yeast

• 2 cups (or more) all purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3 tablespoons olive oil

source

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

NOTE: Cover both sides of dough with olive oil and bake at 460 until done.