It’s March 13th! There are threats of a huge snow storm for the eastern states. My husband thinks I talked this one up…haha! Truly, I am ready for Spring and flowers and some sunshine. Whatever the weather brings, we will deal with it and move on.
In my last post I mentioned my Grandmother Minnie’s yeast rolls and was asked by a reader if I would give them the recipe. I can still smell her kitchen every time these are made or served somewhere. She was a wonderful woman and cooked every day of her life. She made enough to feed an army, and most times had that many at her table.
A big pot of stew or soup are the perfect vehicle for these rolls. They will become a quick favorite. Be careful though, it’s hard to eat just one. Serve warm and with plenty of good butter. Enjoy!
GRANDMOM MINNIE’S YEAST ROLLS
- 1 C warm water
- 2 pkgs, active dry yeast
- 1 stick butter, melted
- 1/2 C sugar
- 3 eggs
- 1 t salt
- 4 1/2 C all purpose flour
- Combine the warm water and the yeast in a large bowl; let stand for 5 minutes to allow the yeast to bloom. (if your yeast does not bubble on the surface, it’s no good. Get some new yeast. Also remember if the water is too hot it will kill your yeast.)
- Stir in the butter, sugar, eggs, and salt and 1 C of the flour.
- Continue to add flour a 1/2 C at a time until the dough is too stiff to mix. (you may or may not need all of the 4 1/2 C of flour. It varies when I make these dependent on the weather. So if it all won’t fit, don’t add it.)
- Cover the dough (I use plastic wrap) and refrigerate 2 hours.
- Grease a 13×9 pan.
- Turn the chilled dough out onto a lightly floured board.
- Divide into 24 pieces and roll each piece into a smooth round ball. Place in even rows in the greased pan.
- Cover with a lint free towel and let rise about 1 hour or until doubled in a warm place. (The oven is a great place with just the oven light on to let them rise.)
- Remove from the oven when risen. Pre-heat the oven to 375 and bake 15-20 minutes.
- Brush with melted butter and break apart to serve.
Yield: 2 dozen rolls
Til next time,