Grammie Rolls

When my dad was growing up, he and his brothers came home from school at noon for "dinner," which was the main meal of the day. My granddad owned a dry cleaning business in those days, and the shop was open in the evenings. Also, the three boys were heavily into sports (my dad has high school records in track that still stand!), so their late afternoons/evenings were busy. Supper was light, and ewas eaten late.

My grammie told me that as soon as Granddad and the boys were out of the house, she would clean up from breakfast and get started on dinner preparations so that a substantial hot meal would be ready at noon. A couple of times weekly she would make these dinner rolls. The dough can be stored in the refrigerator for up to a week, or you can shape and bake all of the rolls and freeze them to be reheated as needed.

On my recipe it says that I wrote it down (dictated by Grammie) on December 31, 1992.  Granddad is gone now, but we still have Grammie - almost 100 years old!

Grammie, Mamie, and Laprador (as a puppy-in-arms) in the kitchen, March 1998. On this day we were making waffle fries, which is another story for another post!

Grammie Rolls

• 4-1/2 teaspoons active dry yeast (2 packages)
• 1 cup water
• 1 teaspoon sugar
• 2 cups scalded milk
• 2/3 cup oil
• ¾ cup sugar
• 4 teaspoons salt
• 2 beaten eggs
• 10 – 11 cups sifted flour

1. Dissolve yeast in one cup warm water; add 1 teaspoon sugar.
2. Add oil, ¾ cup sugar, and salt to scalded milk.  Let cool.  Add eggs when lukewarm.  Add yeast; beat well.
3. Add flour to make soft dough.  Let rest 10 minutes.
4. Knead on floured surface until smooth and elastic.  Place in greased bowl, cover, and store in fridge. Can be stored about 5 days.
5. Shape rolls 2 hours before baking; let rise.
6. Bake at 425 degrees 10 – 15 minutes

~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)