Mema’s yeast rolls

September 27th, 2009
by: Sue

No holiday meal was complete without my sweet Mother In Law’s rolls. The first meal I ate at her table consisted of fried chicken (lightly fried then baked in the oven), fresh black eyed peas, homemade cream style corn, rice with celery and onions sauteed in butter, and these rolls served with home churned butter. The rolls just melted in my mouth. Dessert was chocolate meringue pie so good your eyes would roll back in your head. When the meal was over all the females pitched in and cleaned up the kitchen and got to know each other. I was in love with Darrell and his family after this meal if not before.

1/4 cup warm water
1 package dry yeast
3 cups flour
1 cup scalded milk
1/2 cup sugar
1 teaspoon salt
3 eggs
1/2 cup lard (yes, LARD) Crisco will do, though

Place yeast in cup with 1/4 cup warm water to proof the yeast. If it begins to bubble, it is good yeast. Put sugar, salt, and lard in mixing bowl. Add scalded milk and let cool to lukewarm. Add eggs and yeast mixture to the milk mixture and beat in 1 1/2 cups flour with the mixer. Add 1 1/2 more cups flour, beating until moist. Turn out on floured surface and work in more flour 1/2 cup at a time as needed to make a soft dough. This will be softer than bread dough. Turn into greased bowl, cover and let rise at room temperature until double.

Punch dough down and put on a floured surface, pinching off 2 small balls of dough to make divided rolls. Place two balls in each muffin tin depression, let rise until double (again at room temperature), and bake at 325 until golden brown. Remove from oven and brush tops with melted butter.

Alternate method: Roll out dough, and cut with round biscuit cutter. These may be baked in biscuit shapes or creased and folded over to bake in a folded shape.

One Response to “Mema’s yeast rolls”

  1. blue on September 30, 2009 2:43 pm

    I love this story! And the rolls of course.

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