INGREDIENTS

INSTRUCTIONS

* ( Pillsbury's or Gold Medal's "bread flour" works best). Has a higher
gluten content, but recipe will work fine with regular flour as my Grandma
made it.
Have thought about posting this recipe for home made rolls for a year or
more, but just wasn't sure I wanted to share it. It was my Great Grandma's
recipe. Got to feeling guilty about not letting all of you in on this great
treat, so here goes:
I like to use my bread machine to do the mixing and kneading work. It is
much easier. If you have one, do this: Combine all dry ingredients
together, then add wet ingredients and yeast. Put bread machine on dough
cycle and let it do the work. After dough cycle has finished, place dough
on floured work table, and grease hands with a little lard or shortening.
Pinch dough off into large egg size, and roll in hand a bit, to shape, then
place roll in GREASED baking pan. If dough tries to stick to hands,
re-grease hands, or shake a little flour on dough to firm up. Continue
doing this until all dough is used. Should make about a dozen rolls. Space
rolls about 1/2 inch apart for high risers, or 1 inch apart for a rounder
roll. I like'em both ways, depending on the mood I'm in that day. Cover
roll pan with a slightly warm damp towel or cloth and let rolls rise till
almost double in size, then bake at 350 degrees for 20 minutes. After about
15 minutes, you can remove rolls from oven and butter the tops, then finish
baking. This is optional.
If you don't have a bread machine, or want to do it with a mixer or by
hand, mix yeast with 1/2 of the warm water, and about 1 or 2 tablespoons of
the sugar. Let stand on the side in a large cup or small bowl while mixing
the other ingredients in another bowl. The yeast mixture will start to
froth and works as a jump starter. After mixing the remaining ingredients,
add the yeast mixture, and knead dough until smooth, shiney, and
elastic...about 10 minutes or more. Let rise in greased covered bowl until
double in size, then beat down, and kneed again for a few minutes. Form
rolls, place in greased pan and follow above instructions.
For a fantastic pulled pork bun, form dough into larger, flatter rolls,
about twice the original size, and bake for about 5 to 8 minutes more. Add
sesame seeds for an extra treat, if desired. Hope all of you find this old
recipe an addition to your "good recipe list".
Posted to bbq-digest by dgaulden@caverns.net (Gaulden, Danny) on Jun 04,
1998

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