Treasured roll recipe

Yield: 1 Servings

Measure Ingredient
3 cups Flour*
¼ cup Sugar; (up to 1/3)
1 teaspoon Salt
⅓ cup Melted shortening; (be sure it's not rancid).
1 large Egg
8 ounces Warm water
1 pack Active dry yeast.

* ( Pillsbury's or Gold Medal's "bread flour" works best). Has a higher gluten content, but recipe will work fine with regular flour as my Grandma made it.

Have thought about posting this recipe for home made rolls for a year or more, but just wasn't sure I wanted to share it. It was my Great Grandma's recipe. Got to feeling guilty about not letting all of you in on this great treat, so here goes:

I like to use my bread machine to do the mixing and kneading work. It is much easier. If you have one, do this: Combine all dry ingredients together, then add wet ingredients and yeast. Put bread machine on dough cycle and let it do the work. After dough cycle has finished, place dough on floured work table, and grease hands with a little lard or shortening.

Pinch dough off into large egg size, and roll in hand a bit, to shape, then place roll in GREASED baking pan. If dough tries to stick to hands, re-grease hands, or shake a little flour on dough to firm up. Continue doing this until all dough is used. Should make about a dozen rolls. Space rolls about ½ inch apart for high risers, or 1 inch apart for a rounder roll. I like'em both ways, depending on the mood I'm in that day. Cover roll pan with a slightly warm damp towel or cloth and let rolls rise till almost double in size, then bake at 350 degrees for 20 minutes. After about 15 minutes, you can remove rolls from oven and butter the tops, then finish baking. This is optional.

If you don't have a bread machine, or want to do it with a mixer or by hand, mix yeast with ½ of the warm water, and about 1 or 2 tablespoons of the sugar. Let stand on the side in a large cup or small bowl while mixing the other ingredients in another bowl. The yeast mixture will start to froth and works as a jump starter. After mixing the remaining ingredients, add the yeast mixture, and knead dough until smooth, shiney, and elastic...about 10 minutes or more. Let rise in greased covered bowl until double in size, then beat down, and kneed again for a few minutes. Form rolls, place in greased pan and follow above instructions.

For a fantastic pulled pork bun, form dough into larger, flatter rolls, about twice the original size, and bake for about 5 to 8 minutes more. Add sesame seeds for an extra treat, if desired. Hope all of you find this old recipe an addition to your "good recipe list".

Posted to bbq-digest by dgaulden@... (Gaulden, Danny) on Jun 04, 1998

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