"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 Bundt Pan Rolls, by Andrea Cooper, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2c. warm water 2 tsp. yeast Dissolve yeast in water and set aside.
Beat together: 1/2c. sugar 2 eggs 3c. flour then add 2 tsp. oil 1 tsp. salt
After beating together second set of ingredients, add yeast and water mixture and combine. Mix in 4 cups more of flour. Let double (1 ½ hours) or refrigerate overnight. Divide in 2. Roll to 3/8” -1/2 “thickness, cut in circles (with a biscuit cutter or I use a cup with a narrow rim) and dip each circle in melted butter (1/2c.) and put in pan so that they are face to face around the pan. Repeat with other half. Let rise 1 ½ hours. Bake at 375º for 20 min. Turn out of pan and serve warm.
This recipe came from my friend Lucy and they have become a favorite at my house as well as a Thanksgiving staple!
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