Through the years, we’ve published tens of thousands of recipes, and we have most of them archived. This section highlights those recipes, which appeared in previous issues of CAPPER’s and Capper’s Weekly.
Jeannie Brown, of Kansas City, Missouri, requested a recipe for dinner rolls that could be made a day in advance. This recipe originally appeared in our March 15, 1983, issue.
Make-Ahead Dinner Rolls
Yields 1-1⁄2 dozen rolls
1 cup milk, scalded and cooled slightly
1⁄4 cup shortening, melted
1⁄4 cup prepared mashed potatoes
1⁄4 cup sugar, or to taste
1-1⁄2 packages (.25 ounce each) active dry yeast, dissolved in 2 tablespoons warm water
1 egg, lightly beaten
1⁄4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups flour
1. In a large bowl, mix together milk, shortening, potatoes and sugar.
2. Add dissolved yeast mixture, and stir to combine. Stir in egg.
3. In another large bowl, sift together baking soda, baking powder, salt and flour. Gradually add to potato mixture, mixing after each addition, until dough holds together well.
4. Cover bowl with plastic wrap, and refrigerate overnight.
5. To bake rolls, grease a 9-by-13-inch baking pan; set aside.
6. Shape dough into balls a little bigger than golf balls. Place dough balls in prepared pan, and let rise for 1 hour, or until doubled in size.
7. About 15 minutes before rise is complete, preheat oven to 375 F.
8. Bake rolls for about 15 minutes, or until tops are golden brown.
9. Cool slightly before serving.