| Meemaw's Sweet Rolls | ||||
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For this recipe you will need the following ingredients:
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2
Cups Milk Preheat Oven to 350 degrees |
2
Cakes Dry Yeast Bake 40 minutes or until golden brown on top |
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Prep:
Scald milk; then add butter, sugar and salt to scalded milk. Allow
this mixture to cool until yeast can be added. Milk solution should
be lukewarm to the touch.
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Dissolve yeast in 1/2 cup lukewarm water. Add yeast and vanilla to milk mixture. Follow by adding eggs and flour gradually, not to disturb the yeast. Add raisins if desired. My mother said if you need more flour for this step to make a nice satiny dough, go ahead and add it. She always had to do this each time she made this recipe. Meemaw never used anything to measure. My Mom actually had to go behind her with measuring tools in order to get this recipe written. |
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| Knead dough until it is satiny and the dough gets bubbles in it. Turn dough into butter greased bowl and allow the dough to get good and greased up with the butter. Place a cover on it until it becomes twice its size. | ||||
| When bread has risen to twice its size, it is then ready to be shaped. Turn dough out onto pastry cloth board or bread board which has been dusted with flour. Break off pieces of dough which are about a 2 - 2.5" sized ball. Roll this dough gently in your hands until you have a pretty, satiny ball. | ||||
| Grease 9 x 12 pan with Pam. Place balls of dough one-by-one, touching each other. Allow dough to rise again (about 30 minutes to an hour, depending upon conditions of temperature and humidity), and cover with a clean, lint free white cloth. | ||||
| Remove cloth; place in oven. Allow rolls to bake approximately 40 minutes. Watch to make sure bread tops do not get too overdone or browned. Aluminum foil can be loosely placed over the tops to keep from overbrowning if this occurs early on. Bread will have a hollow sound when you thump it. | ||||
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As a special treat (usually during the Fall of the year - or when the Wizard of Oz was on TV) we'd have Fat Cakes. Fat Cakes takes this very same recipe, but instead of baking the rolls, my Mom would cut these into small triangular shapes, allow them to rise. Then, she'd take the dough and deep fry them until they became golden and puffy. (about 3 - 4 minutes). When the dough was placed on a paper towel to cool, she'd sprinkle them with powdered sugar. We'd eat them. <giggles> These are just delish! _ |
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