Thursday, March 24, 2011
Making Nana's rolls
My grandmother made the best rolls. As she got well into her 80's, some forward thinking daughter of hers asked her how to make them, and by doing so, preserving the recipe (and memories) for future generations. Like me. It takes all day, but they are so worth it. I remember watching them rise and she would always let me taste the warm, yeasty dough. I've had several flops, once when I killed the yeast and they never rose. Once I forgot the salt.
My favorite days to make them are the overcast and cold ones, when I can get the cookstove going and let them rise in it's heat. Those rolls are the best, always soft, with that delicious yeasty taste. And the bowl; I've used the same one since I've been making them...it's part of the ritual. I bought it for $16 at the home of Shard Pottery when they were still in business, not far from here. On the second's porch. I still haven't found anything wrong with it that would make it a second, though.
So, if anyone wants to try these here's the recipe, word for word. Here's to family recipes!
Nana Flanagan's Rolls
In saucepan heat to just below boiling-
1 cup sugar
1 stick oleo
2 cups milk
level soup spoon salt (1 TBSP)
Crumble yeast cake in warm water- (I use 2 pkg. dry yeast and about 1/4 cup warm water)
When milk mixture is lukewarm add to it one beaten egg and yeast mixture- then add sifted flour until right consistency- I think it's about 6 to 8 cups- get it so you can knead it without it sticking to your fingers. Cover with plate-wrap it up and put in a warm place to rise- cut down after 2 hours- let rise again. Roll out and put in pan. Let rise again.
Bake about 20-25 minutes at 350 or 375 degrees.