====== One-Bowl Dinner Rolls ======

^ Quantity ^ Unit ^ Ingredient ^
| <jsm>\frac{3}{4}</jsm> | C | unsifted flour |
| <jsm>\frac{1}{4}</jsm> | C | sugar |
| <jsm>\frac{1}{2}</jsm> | tsp | salt |
| 1 | pkg | yeast |
| 5 | Tb | softened butter |
^ 5 ^ min |Add the softened butter to the thoroughly mixed dry ingredients.  Cutting in like for making pie crust--until "the texture of cornmeal"-- is the way I recall doing it. |
| <jsm>\frac{2}{3}</jsm> | C | "very hot" H<sub>2</sub>0, hot enough so that after mixing the yeast will be stimulated but not so hot it will scald the yeast to death. |
^ 2 ^ min | Gradually add "very hot" water and beat 2 (two) minutes at medium |
| <jsm>\frac{1}{2}</jsm> | C | (more) unsifted flour |
| 1 | ? | egg |
^ 2 ^ min | Add egg and 1/2 C flour; beat at high speed 2 (two) minutes |
| <jsm>1\frac{1}{2}-2</jsm> | C | (more) unsifted flour |
^ 10 ^ min | Stir in enough flour to make a soft dough, firm enough to start kneading. \\  Knead on floured counter 8-10 minutes, adding from the remaining flour (or more) as necessary. |
^ 1 ^ hr | Let rise in a greased, covered bowl in a warm place. |
^ 20-30?  ^ min  | If really for dinner rolls, punch down, shape, let rise again (on baking sheets, covered). |
^ 15 ^ min  | If it is for pizza, punch down, roll it and let it rise. |
^ 10-15 ^ min | Bake in 400°F (205°C) oven. |

===== Ingredient summary =====

The quantities above are distributed according to their incorporation steps. The original recipe, from the [[sources|Complete American Jewish Cookbook]] (page 584) begins thus:

  * 2<jsm>\frac{3}{4}</jsm> to 3<jsm>\frac{1}{4}</jsm> cups unsifted all-purpose flour
  * <jsm>\frac{1}{4}</jsm> cup sugar
  * <jsm>\frac{1}{4}</jsm> teaspoon salt
  * 1 package active dry yeast
  * 5 tablespoons softened margarine
  * <jsm>\frac{2}{3}</jsm> cup very hot tap water
  * 1 egg (at room temperature)
  * melted margarine