Rolls and chicken chili make a good combo

I love hearing about Idea Alley recipes that have become tried-and-true family favorites. I also love hearing how Alley Kats tweak those recipes to make them their own.

Steven Long shares this recipe for Yeasty Rolls, which he clipped and adapted from Idea Alley almost 30 years ago.

“As promised, I’m sending you my adaptations on the Yeasty Rolls recipe that appeared on April 18, 1990. … My adaptations for the recipe include stand-mixer directions, and a few hints that I’ve incorporated to make them work better for me. This roll recipe is my ‘go to’ recipe for family gatherings. I like to make [one and a half times] the amount and still divide them into 2 pans of 24 rolls each for a larger, more luxurious roll.”

The original recipe, Very Special Rolls, was shared by Mrs. Lee Goforth of Maumelle.

Yeasty Rolls

2 envelopes active dry yeast (can also substitute instant yeast and omit the proofing step) 3 tablespoons warm water ½ cup shortening 4 to 4 ½ cups flour, divided use ½ cup sugar 1 cup warm water (105 to 115 degrees) 1 teaspoon salt 2 eggs, beaten Cooking oil, for coating

In a large stand-mixer bowl, sprinkle the yeast over the 3 tablespoons of warm water and stir with a fork to proof. Let stand 5 minutes.

Melt the shortening.

To the bowl of proofed yeast, add 2 cups of the flour, then add the melted shortening, sugar, 1 cup of warm water, salt and eggs. Stir with a stand mixer and standard mixing blade on low speed for 1 minute.

Add 1 ½ cups more flour, and mix again for 1 minute. The dough will be very soft. Swap to the bread hook attachment and knead the dough for 4 minutes, gradually adding up to the remaining 1 cup of flour during kneading. The dough should start pulling away from the sides of the bowl. (Meanwhile, I boil a cup of water in the microwave for 4 minutes while kneading and let the dough rise later in the warm, moist microwave.)

Pour 2 tablespoons of oil into the large mixing bowl (for the dough to rise) and coat the bottom. Shape the dough into a smooth ball, dip it in the oil, and turn the oiled top up. Cover the bowl with a towel and place it in the warm microwave to rise for 1 to 2 hours.

Gently deflate the dough and knead it briefly on an oiled countertop with well-oiled hands. Divide the dough into two halves. Using oiled hands, pinch off the dough (about the size of a walnut) and shape the rolls. Place rolls into two lightly greased 9-by-13-inch pans. Each pan will hold 24 rolls. Cover and let rise for 1 to 2 ½ hours.

Heat oven to 350 degrees. Bake rolls 20-25 minutes or until brown.

Makes 48 rolls.

Note: You can prepare one and a half times the recipe, and make nicer, larger rolls.

“I recently found this recipe for slow cooker chicken fajita soup and it’s really good,”

Linda Young writes. “The book called it ‘chili’ because of the spices, I guess, but either way, it’s easy to make and very tasty. I cut back on the spices somewhat and also used a can of Great Northern beans I had in my pantry rather than the cannellini beans called for in the recipe. It may not be soup weather yet, but this would be good anytime.”

Chicken Fajita Chili

1 ½ to 2 pounds boneless chicken breasts, cut into 1-inch pieces 1 ½ teaspoons to 1 tablespoon chili powder 1 teaspoon fajita seasoning 2 cloves garlic, minced ½ teaspoon ground cumin Nonstick cooking spray 2 (14 ½-ounce) cans no-salt added diced tomatoes 1 (16-ounce) package frozen yellow, green and red bell peppers with onions (can substitute fresh) 1 (19-ounce) can white beans such as cannellini or Great Northern, rinsed Guacamole, optional Sour cream, optional Shredded cheddar cheese, optional

In a medium bowl, combine chicken, chili powder, fajita seasoning, garlic and cumin. Toss gently to coat. Set aside.

Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook half the seasoned chicken in hot skillet until browned, stirring occasionally. Transfer chicken to a 3 ½ to 4-quart slow cooker. Cook remaining chicken and place it in the slow cooker. Stir in the tomatoes and their liquid, the frozen peppers and onions and the beans. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 ½ hours.

Serve with guacamole, sour cream and shredded cheese, if desired.

Makes 6 servings.

REQUESTS

■ Cajun Seasoning from Family Circle Magazine for Linda Rupe. “I want to say an old recipe but it is a few decades old, not as old as my grandmother’s recipes. I’m not sure when I got it, but I know I used it frequently about 30-35 years ago. I would mix it up, store it in a jar, and add some to my cup of grits in the mornings.

As I recall, the recipe had dehydrated onion in it. Probably some garlic, but I truly don’t remember what else. I just remember it as my favorite and not at all like the commercial Cajun seasonings.”

Reminder: Restaurant recipes are notoriously difficult, if not impossible to obtain. Nevertheless, we will print requests just in case one of our Alley Kats has a similar recipe they would like to share.

■ Cheese enchiladas like Casa Viva or Casa Bonita for Stephanie E. Jackson.

■ Cock of the Walk coleslaw for Debbra Christenson.

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.