Need recipe from old Betty Crocker cookbook...?

Please help save my Thanksgiving dinner! I'm looking for a recipe for ';Brown-n-Serve rolls'; that would have appeared in a 1950's era Betty Crocker cookbook (not the ';Brown-n-Serve recipe from the newer editions that contain mashed potatos';). I just need the ingredients and amounts, I remember how to assemble them. Thank you and Happy Thanksgiving!Need recipe from old Betty Crocker cookbook...?
Brown and Serve Rolls





Serves: 24


1 package active dry yeast


3 1/2 cups flour


1 1/4 cups milk


1/4 cup sugar


1/4 cup vegetable shortening


1 teaspoon salt


1 egg





In a large mixing bowl, combine yeast and 2 cups flour. In saucepan, heat milk, sugar, shortening, and salt until warm, stirring occasionally to melt shortening. Add to dry mixture in mixing bowl; add egg. Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl continually. Beat 3 minutes at high speed. Stir in enough of the remaining flour by hand to make a soft dough.





Place dough in a greased bowl, turn to grease top. Cover and let rise for 1-1/2 to 2 hours or until doubled in size. Turn onto a lightly floured surface; shape into rolls as desired. Place on a greased baking sheet or in greased muffin tins. Cover and let rise until double, 30-45 minutes. Bake at 325掳 F. for 15 minutes; do not brown. Remove from pan; cool. Wrap, label, and freeze.





To serve, thaw wrapped rolls at room temperature for 10-15 minutes. Unwrap; place on greased baking sheet and bake at 450掳 F. for 5-10 minutes or until golden brown. Makes 24-36 rolls depending on shape.Need recipe from old Betty Crocker cookbook...?
is this it?





Dinner Rolls


Serves: 15





Prep: 30 min; Rise: 1 hr 30 min; Bake: 15 min





3 1/2 to 3 3/4 cups all-purpose flour or bread flour


1/4 cup sugar


1/4 cup butter or stick margarine, softened


1 teaspoon salt


1 package regular or quick active dry yeast (2 1/4 tsp)


1/2 cup very warm water (120 to 130*)


1/2 cup very warm milk (120掳 to 130掳)


1 large egg


Butter or stick margarine, melted, if desired





1. Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.





2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.





3. Grease rectangular pan, 13 X 9 X 2 inches, with shortening.





4. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.





5. Heat oven to 375掳.





6. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.





*If using self-rising flour, omit salt.


**Spreads with at least 65% vegetable oil can be used


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NUTRITION FACTS: 1 Roll Calories 150 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 25mg; Sodium 190mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 4g % DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 8% DIET EXCHANGES: 2 Starch





Bread Machine Directions: Use ingredients listed above, except use 3 1/4 cups bread flour, 2 tablespoons softened butter, 3 teaspoons yeast and 1 cup room-temperature water for the warm water; omit milk. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle; do not use delay cycle. Remove dough from pan. Continue as directed for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.





Do-Ahead Dinner Rolls: After placing rolls in pan, cover tightly with aluminum foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until double. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.





Cloverleaf Rolls: Grease bottoms and sides of 24 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening. Make dough as directed, except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 24 rolls.





Crescent Rolls: Grease cookie sheet with shortening. Make dough as directed, except after pushing fist into dough, cut dough in half. Roll each half into 12-inch circle on floured surface. Spread with softened butter. Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 32 rolls.


Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly.