These are Rolls both of my grandmother’s always made.
They are delicious.
Start by taking 1 teaspoon of sugar and 1/2 cup very warm water (110 F) and dissolving with 1 package active dry traditional yeast. Set aside and while the yeast is rising in a large bowl add 1 tablespoon salt and 1/2 cup sugar, 2 or 3 tablespoons of Crisco and 2 cups very warm water together. Add a little bit of flour to the bowl to make the mixture pasty. Now add the risen yeast to the pasty mixture. After you have done this add flour a little at a time (usually 5-6 cups) until the mixture is the consistency of bread dough and knead it until it will not stick to your hands.
It will look similar to this.
Form into a ball and place in a greased bowl, lightly grease top of dough ball and cover to let rise in a warm place until doubled in size. Once dough has doubled in size pull of pieces of dough and make equal sized round balls and place in a greased pan (preferably glass) to rise again. Wipe tops with butter and bake in a 325 F oven for 30 – 35 minutes or until lightly browned and rolls sound hollow when tapped. Makes 15 – 24 rolls.
Start by taking 1 teaspoon of sugar and 1/2 cup very warm water (110 F) and dissolving with 1 package active dry traditional yeast. Set aside
2)
While the yeast is rising in a large bowl add 1 tablespoon salt and 1/2 cup sugar, 2 or 3 tablespoons of Crisco and 2 cups very warm water together. Add a little bit of flour to the bowl to make the mixture pasty.
3)
Now add the risen yeast to the pasty mixture. After you have done this add flour a little at a time (usually 5-6 cups) until the mixture is the consistency of bread dough and knead it until it will not stick to your hands.
4)
Form into a ball and place in a greased bowl, lightly grease top of dough ball and cover to let rise in a warm place until doubled in size. Once dough has doubled in size pull of pieces of dough and make equal sized round balls and place in a greased pan (preferably glass) to rise again. Wipe tops with butter and bake in a 325 F oven for 30 – 35 minutes or until lightly browned and rolls sound hollow when tapped. Makes 15 – 24 rolls.
****NOTE***
You may need a little less flour depending on temperature and humidity in yoiur kitchen.
Notes
These are the rolls both of my grandmother’s always made, also known as Mom Mom’s Rolls
They are delicious
