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)
Cool.
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.
4 comments:
Are you making rolls for the Frayed Edges lunch? Another reason to envy you gals.
I will absolutely use this recipe to make rolls. I, too, have a bread dough bowl. Not blue and white but off white with pink and blue stripes. And I have a good spot to let the dough rise--in the bottom cupboard where the kick heater runs (to warm feet while you wash dishes).
I remember when stores still carried cake yeast.
I don't usually make rolls, but I make bread. I love oatmeal molasses bread and a twelve grain bread also. I do envy you the wood stove. I have my mother's bread bowl.
I use my Gram's recipe for rolls from when she worked in a bakery. She taught me how to pinch the bottoms so that they looked like store bought, as that was the fashion back then. Sarah Lee can't make rolls like homemade! I am going to try your recipe and hope Gram doesn't mind. Thanks for sharing.
Bridget likes to taste the dough also. She also is my folder when they go in the pan. Enjoy, twice in one week, lucky you
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