"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grand-B's Light Dinner Rolls, by Sarah Pruitt, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
½ cup warm water 2 tbsp. sugar 1 tbsp. dry active yeast 1 cup milk, warmed 2/3 stick butter or margarine 1 tsp. salt 1 egg 3-4 cups flour
Combine yeast and sugar with warm water in large bowl and set aside. In saucepan warm milk. Remove from heat and add butter and salt till butter is melted. Beat in egg. Add to yeast mixture. Add flour gradually, beating after each cup to form a dough ball. Pour out onto floured surface and knead 5-8 minutes. Cover and let rise until double in size (about 1 hour). Pinch off dough balls and make into rolls filling 9x13 size pan and allow to rise again. Bake at 350° until browned, about 15-20 minutes. Butter the top of the rolls when warm.
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