Directions: |
Directions:Combine lukewarm water, sugar, and salt in a bowl. Add yeast and stir until dissolved. In a small bowl stir egg and cooking oil together, then add to mixture. Gradually stir in flour until it forms a soft dough. Turn out on lightly floured surface and knead till rubbery (about 1 minute). Place dough in a lightly greased bowl and grease top of dough with cooking oil. Cover and let stand at room temperature for a half hour, until dough has started rising. Refrigerate covered dough for at least one hour or until ready to use. About 2 hours before serving, shape dough into two inch balls, using two balls for each roll. Place rolls into greased muffin pans. Let stand at room temperature until double in size (about 1 hour). Preheat oven to 400º and bake for 12 to 15 minutes, or until golden brown. |
Personal
Notes: |
Personal
Notes: Virginia says: "The dough can be partially used, keeping the remaining dough refrigerated to make rolls later."
Editor's note: Did you know that many people know Virginia Hensley as 'Aunt Gin?' On Aunt Gin's 90th birthday, I wrote her a poem...here is part of it: "Hardwood floors and creaky boards, are still sweet sounds to me; Her piano in the foyer, I played it faithfully. Lunch down at the diner, the locals knew 'Aunt Gin;' My childhood times in Huntington, are now my 'days back then.'
Today it is her birthday, 90 years is she; Did I ever tell Aunt Gin, a Grandma you are to me! I'll never know my Grandma, as I've grown to know you now;
Yet she is living in your heart, revealing HER somehow. Thanks for filling those big shoes, when you had much to do; From deepest places in my heart, please know that I love you!"
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