Rolls

Grandma’s Rolls

circa 1940

This is an East Texas-style white dinner roll, but similar recipes are found throughout the South.  The recipe was updated in 1998 to accommodate microwaves and mixmaster dough hooks.

Takes 2-1/2 to 3 hours to make, including almost 2 hours when the dough rises (you can go do something else while it is rising).

  • 5-1/2 Cups Gold Medal pre-sifted all purpose flour
  • 1 teaspoon salt
  • 3 packages Fleishman’s dry yeast (not Rapid Rise)
  • 1/2 Cup 115°F degree water
  • 2 tsp. sugar, to proof
  • 1/2 Cup sugar
  • 1/2 Cup oleo
  • 3/4 Cup milk
  • 2 beaten eggs
  • Pam

Tools

  • Mixmaster with dough hooks (can knead by hand, but takes a lot of arm strength and time)
  • candy or meat thermometer to measure water temperature
  • large, deep baking pans (13×9 or 11×15)
  • large bowls to allow dough to rise
  • plastic wrap or light cheesecloth to block drafts on dough in bowl during rising stages

With dough hooks, blend flour and salt in a large bowl.  Heat tap water to 115°F degrees (use a candy thermometer.  The temperature is everything with this recipe!)  Dissolve yeast and 2 tsp. sugar in water in a 2 cup or larger glass or metal bowl and set aside, out of drafts from ceiling fans or other breezes.  This will “proof” by bubbling to twice or three times its original height.  If it doesn’t, your rolls will never rise.

While the yeast is doing its thing, mix the oleo, milk and 1/2 cup of sugar in a microwave safe bowl.  Cook on half power for 2-1/2 minutes, then stir.  Cook on high for 2 minutes more.  Stir.  Allow this mixture to cool a little and beat the eggs with a fork.  Add the beaten eggs to the “proven” yeast.  The yeast bubbles will dissolve down with stirred or when ingredients are added, this is okay.    Using dough hooks again, mix the yeast/egg combination into the dry ingredients.  Mix 1 minute only.  (Will be lumpy.)  Add warm liquids and mix for 2 1/2 minutes, scraping sides often.  You should now have one sticky lump of dough.  Turn this sticky lump into a large greased metal bowl.  (Grease with spray Pam or with shortening.)

Spray lightly with Pam and cover loosely with a damp cloth or plastic wrap.  (The cloth is better because it will rise if the dough pushes against it.)  Let dough rise one hour in a place free of drafts.  (I use a corner of the cabinet next to a warm oven.)  Punch down and let rest for 10 minutes.  Twist the dough into halves, again and again for 32 pieces, or twist into thirds, then halves the rest of the time for 24 pieces.  Roll the small pieces of dough into balls and place on greased cookie sheets.  Once again, spray lightly with Pam.

Final Rising

If you are serving the rolls in the next hour, lightly cover the rolls on the cookie sheets with damp towels or plastic wrap.  Allow to rise in a draft-free place for 45 minutes.  Pre-heat oven to 375°F during this last rising.

If you are preparing the rolls on a weekend or for a holiday dinner when you need to bake a lot a rolls in a short amount of time, freeze the balls right on the cookie sheets, just cover them well with plastic wrap.  Take out of the freezer 2-1/2 hours prior to baking and everyone will think you have slaved over the bread all day!

Bake 12-15 minutes at 375°F; makes  24 or 32 rolls

Gladys Sturrock Foshee (grandmother of Carlyn Foshee Chatfield)