Directions: |
Directions:In a large mixing bowl combine water eggs, and shortening. In a separate bowl, sift flour, salt, sugar, and yeast. Mix with a fork. Using batter beaters on mixer start mixing water, eggs and shortening. Add flour mixture and let mix until all lumps are gone. Sift 2 more cups of flour. Add 1/4 to 1/3 cup at a time while mixer is running. Let mix until flour disappears each time flour is added. Change from batter beater to dough hook on mixer. Sift 2 more cups of flour and add slowly until dough is stiff. (It may not take all of this last 2 cups of flour.) Sift 2 cups of flour on countertop. Scrap dough out of mixing bowl onto floured surface. Knead until dough is smooth and makes a lump you can pick up. Let set 5 minutes. Knead dough a few more times until very smooth. Placed in a large greased bowl and turn over so the top is greased, too. Let rise until double in size. For hot rolls: Pinch off dough the size of an egg, shape into a smooth ball and place on a greased baking sheet or muffin tins. Let rise until double in size. Bake at 400 degrees for 10 to 15 minutes. Brush with butter. Yield: about 36 rolls. For loaves: Divide dough in thirds. Place each part in a greased loaf pan. Let rise until doubled in size. Bake at 325 for 45 to 50 minutes. Brush with butter. Yield: 3 loaves. |
Personal
Notes: |
Personal
Notes: Grandma Townsley's hot rolls recipe was and still is considered a family trademark from a line of good cooks. She learned to make bread from her grandmother and mother and passed it down to her daughters and granddaughters. One thing we always looked forward to when we would make the drive from Louisiana to north Arkansas was the home-cooked meal that would be waiting when we got to Grandma and Grandpa's farm in Lowell. Fried chicken, home-grown corn, and these wonderful hot rolls were almost always on the table when we arrived.
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This recipe for Grandma Townsley's Yeast Rolls is from