Grandma Curtis's Yeast Rolls Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cake of Yeast (equal to 1 package of Rapid Rise Yeast which is 2¼ teaspoons)
¼ cup of Luke Warm Water
¼ cup of White Sugar
¼ cup of lard or Crisco
1 teaspoon of Salt
1 cup of Scalded Milk
1 Egg (beaten)
4 cup of Breads Flour
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Directions: |
Directions:Soften yeast in water mentioned above, add one teaspoon of the sugar. Add shortening, the rest of the sugar and salt to the scalded milk. Stir until sugar is dissolved. Cool to lukewarm and add the beaten egg, stir in softened yeast.
Place 4 cups of bread flour in a bowl, add liquid ingredients. Mix well, turn dough out onto a floured board. Knead quickly until smooth and elastic, form into smooth ball. Place ball of dough in a greased bowl.
Cover and let rise in warm place until double in size. About 1-1½ hours.
Knead dough and shape as desired into rolls or small loaves. Place in a greased pan and let rise for approximately 30 minutes. Bake in 350º F oven until the top is a golden brown color.
Hint: for a successful bread, prepare the yeast and sugar water first and let it sit while you prepare the other ingredients. |
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Grandma Curtis's family dinner rolls revised |
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Ingredients: |
Ingredients: 1 package of Rapid Rise Yeast (this is equal to the cake of yeast)
1/4 cup of Lukewarm Water
1/4 cup of White Sugar
1/4 cup of Lard or Crisco
1 Teaspoon of Salt
1 cup of Milk
1 egg beaten
4 cups of Bread Flour
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Directions: |
Directions:In a mixer bowl add the flour, yeast, sugar, salt. Make sure to put the yeast on one side of the bowl and the salt on the other. Use the dough hook on your mixer. Add the Crisco or lard, which ever you chose to use. Continue and add the egg, milk, and some of the water. Only add enough water for the dough to start mixing. You will be able to tell if you need a little more if the dough is not mixing together and a lot of flour is still at the bottom of the bowl.
Turn mixer on and mix on Low for 2 minutes and them Medium for another 2 minutes. Check to see if you have achieved elasticity with the dough. Windowpane is one technique to see if you have mixed the dough enough. Take some dough, pull it apart until you can see through it, if it doesn't break, then its ready. If the dough breaks apart easily, put back into mixer and continue mixing for another 2 minutes and check again. Once you see that you have achieved elasticity you can put the dough into a large bowl, (I use my silver metal bowl) to let it proof. Cover with plastic wrap and let sit in a warm place. Let the dough proof for 2 hours or until the size has doubled.
After the dough has proofed, make rolls as usually, proof again for 30-45 minutes and bake at 350 degrees till golden brown.
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:24 rolls |
Preparation
Time: |
Preparation
Time: 4 hours |
Personal
Notes: |
Personal
Notes: When I was a teenager, maybe even younger, I watched my Grandma Curtis make these delightful, soft, yummy rolls many times. I remember standing beside her as she would knead the dough thinking she was the best baker ever. So when I got married many years later, I tried to make them with no success. It wasn't until I went to culinary school and took a bread class that I figured out the chemistry behind the magic. The yeast will not survive if the water in the beginning is too hot and if its too cold it will take longer to proof. Proofing is so important when making bread, because it is the reason we are successful at achieving all that wonderful flavor. In the second part of this recipe I will modernize this recipe to use rapid rise yeast so it easier to be successful at making these family rolls.
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