Robin's StoryMy Grandma Nash used to make these rolls for each meal. However, nothing was measured with a cup or measuring spoon and nothing was written down. When she was ill with cancer, back in the early 60’s, my dad carried his mother to the kitchen and had her scoop out all the ingredients. My mom carefully measured everything out so this delicious family recipe would not be lost with Grandma’s passing. She died less than a week later. We share it with all those who love a great hot roll recipe. This has no dairy (unless you brush the tops with real butter) or eggs, so it can be made for a Vegan’s diet as well. Enjoy!
2 1/2 c
very warm water
(or 2 packets) active dry yeast
(heaping) of salt
7 - 8 c
all purpose flour (divided - 3 c initially, then 4 - 5 later)
1In a large mixing bowl, dissolve yeast in the warm water. Add sugar, salt, shortening & 3 cups of flour. Mix until pancake batter consistency (it will look chunky, because the Crisco will not be completely melted). Cover with plastic wrap & set on top of pan ½ filled with hot (not boiling) water. Cover with towel & let rise until double in a warm area (about 30 - 45 minutes).
2When doubled, stir in remaining flour & knead until smooth & elastic. Dough will be soft & slightly sticky. Divide into 24 parts & form balls of dough. Place in two 9X13 pans, cover again with plastic wrap and a towel, let rise an additional 30 to 45 minutes or until doubled.
3Bake in a preheated 375 degrees oven for 25 minutes, or until golden brown. Brush with melted butter or margarine.
susan simons imbossmare - Nov 26, 2010
These sound wonderful..I have a sally Lunn recipe that is very close to this, I used to make all our bread using that recipe. TY for posting this I'm going to have to try it.
Robin Wellhouse rwellhouse - Nov 26, 2010
Every time I go to my hometown in Frederick, Oklahoma, the family there buys a 50 lb bag of flour for me to make these with (the whole bag). lol! Hope you enjoy them as much as we do! Hot, right out of the oven, slathered with butter and burning your fingers is the best way to enjoy them!
Trina Alaniz bagma - Nov 27, 2010
Robin, is there a slight sweet taste to these?
Robin Wellhouse rwellhouse - Nov 28, 2010
Yes, but not overpowering. I'll add more sugar if I'm making sticky buns. I've used splenda as well, but you have to let the dough rise a lot longer.
Trina Alaniz bagma - Nov 28, 2010