"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Anita's Mom's Homemade Rolls Recipe

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This recipe for Anita's Mom's Homemade Rolls, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Aubin
Added: Saturday, June 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Whole Milk
1/4 Cup Sugar
5 tsp salt
1/4 Cup Vegetable Shortening
1 Cup Water
2 Packages Dry Yeast
1 Cup Water
2 tsp sugar
9 to 10 Cups All Purpose White Flour

Directions:
Directions:
Scald the milk and cool slightly. Add next three ingredients,
stir until dissolved, add the water and set aside to cool. In a
small mixing bowl dissolve the yeast in the second cup of
warm water in which the 2 tsp of sugar have been dissolved.

Let the yeast bloom in a very warm place. (I actually let it sit
in the sink in a bath of warm water). It should bubble
very well in about 15 minutes. Place about 5 cups of the
flour in a very large mixing bowl. Add the cooled milk
mixture. (It can still be warm, but not hot). Stir well and then
add the yeast mixture.

Slowly add the rest of the flour until the dough has a stiff
consistency. You will have used about 9 cups of the flour.

Turn the dough out and knead for 10 minutes or so until it is
elastic. Add flour if it gets too sticky. Clean the large bowl
and coat with a little butter. Place the dough in the bowl and
cover with a dry cotton tea towel. (I usually place the bowl in
the oven to protect from drafts.) It will double in about two
hours. Punch down and then using a sharp knife cut into
about 48 small rolls. Place rolls into a lightly greased metal
baking pan. Tuck them nice and close together. Again cover
with the tea towel and place in a warm , draft free place.
Allow to double in size (About an hour).

Place in a preheated 325 F oven. They will brown well in a
dark pan. Use a pan that is at least 3 inches deep.. Bake for
about 25 to 30 minutes watching closely toward the end to
make sure that they don't get too brown. Take them out of
the oven while still hot and melt a little butter on the tops.
Remove from the pan onto a cooling rack and allow to cool.
Serve with lots of butter and enjoy.

Number Of Servings:
Number Of Servings:
48 Rolls
Preparation Time:
Preparation Time:
Initial prep 30 minutes plus rising time
Personal Notes:
Personal Notes:
Editor: Aileen also entered this recipe
as Grandma Whelen's Rolls. I gave generational
preference to Anita.

 

 

 

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