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Mom's Rolls Recipe

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

Thomas Dillard
Added: Saturday, June 9, 2007


2 yeast cakes or packages
1 cup lukewarm water
1&1/3 cup shortening
1&1/2 cup sugar
3 teaspoons salt
2 cups potato water
3 eggs

Dissolve yeast in lukewarm water. Add salt, shortening, and sugar to hot potato water. When cold(a must) add yeast and eggs, beaten with fork. Sift in enough flour to make a stiff dough. Turn out on slightly floured board and knead well. Put into greased bowl, grease lightly the top of the dough and cover. Let rise slightly. Form into desires shape, place in greased pan, put in warm place until double in bulk-about one hour. Brush with melted shortening and bake in 375-400 degree oven about 20 minutes.

Two keys to the success of this recipe. 1. Ensure you have good yeast. As the yeast dissolve in the water, it should bubble and form a layer of foam. If it doesn't, start over with new yeast. 2. Ensure the hot potato solution is cold, "COLD" before you add the dissolved yeast. If not, you'll kill the yeast and the rolls will not rise.

I have not tried this recipe with a sugar substitute for those of us who have problems with sugar.

This may not be exactly the way Mom did it, but it's close. I found the recipe in a book called "Charleston Receipts". Yes "Receipts" is how they spelled it.




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