Texas Roadhouse Rolls

Texas Roadhouse Rolls

4 tsp active dry yeast
2 cup milk, scalded and cooled to lukewarm
3 T melted butter, slightly cooled
1/2 cup sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter.

 

Speedy overnight Casserole

 

2 cups chopped chicken or turkey

2 cups large elbow macaroni, uncooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 soup can of milk

1 soup can of chicken broth

1 small onion, chopped

1 small can of water chestnuts, sliced

1/2 tsp salt

1/2 lb grated cheese (save some for topping)

1 cup crushed potato chips

 

Mix all ingredients except toppings.  Put in 9 x 13 inch pan.  Sprinkle reserved cheese and potato chips on top.  Cover with foil.  Refrigerate overnight.  Bake, covered, for 1 hour and 45 minutes at 350 degrees.  THIS FREEZES WELL and we use it often in our Once A Month Cooking Menus.