Fall Crockpot Supper with Home Made Dinner Rolls

Fall Hamburger Crock Pot Supper
1# Ground beef
4 lg potatoes, peeled and cut into chunks
4 lg carrots, peeled and cut into chunks
1 head cabbage, cut into chunks
¼ tsp garlic powder
1 T mined dried onions
1 cup water
1 beef bouillon cube
Pepper
Dash of Worcestershire sauce
18 pats butter (about 1 ½ sticks)

Brown ground beef in a heavy skillet, add a dash of Worcestershire sauce. In a crockpot, arrange 6 pats of butter, then arrange cabbage and potatoes on top. Add 6 more pats of butter, then the carrots and beef. Sprinkle the top with the garlic powder, a dash of pepper, and the remaining pats of butter. Mix the bouillon cube with the water, pour over top. Cover and cook on low for 6-8 hours.Home Made Rolls

1 ½ cups warm water
4 ½ tsp yeast
6 T Sugar
6 T Olive oil
1 tsp salt
5-6 cups all purpose flour

In a large mixing bowl, mix together the warm water and the yeast until the yeast is dissolved. Add the salt, sugar, and oil. Add the flour, one cup at a time, mixing in each cup until a stiff dough is formed. Knead the dough for 6-8 minutes. Place the dough in a well greased bowl and cover with a damp towel, place in a warm spot and allow it to rise until doubled.

Cut dough into ¼’s. Divide each fourth into 4 rounds and arrange in a well greased 9 1/2 X 13” pan for a total of 4 rows.

Cover pan with a damp cloth and allow to rise for an hour, or until the rolls have doubled in size.

Bake for 20 mins in a 350º oven, or until golden brown. Remove from oven and place the pan on a wire rack. Baste the rolls liberally with a melted stick of butter.