Grandmother’s Yeast Rolls

Bloomsbury Inn Yeast Rolls

by Sally Rose Stites Chisam

1 cup milk, scalded

1/4 cup sugar

1 tsp salt

1/4 cup butter

1/2 cup warm water (pretty warm 105-115)

2 pkgs yeast

2 eggs

5 1/4 cups flour

Scald the milk (that makes it a “Grandmother” recipe) and do not let simmer or boil; stir in the sugar, salt and butter;  cool to lukewarm. Place very warm water into a very large warm bowl.  Sprinkle in the yeast and stir until dissolved.  Add lukewarm liquid mixture, eggs and 2 cups of flour.  Beat until smooth. (yes, by hand)  Stir in enough remaining flour to make a soft dough.  Turn dough out on lightly floured board; knead until smooth and elastic, about 8 – 10 mins.  (you won’t need extra upper arm exercise today).  Place the dough in a lightly greased large bowl, turn it over so top of dough is greased.  Cover and let it rise, near but not on the cook stove or close to the fireplace.  Cover with soft cloth and it will double in about 30 minutes.

Punch down the dough.  Turn it out on a floured board. Divide dough into 3 pieces.  Form each piece into nine inch long roll, pinch into 9 equal pieces, form each piece into a ball and place in a greased round cake pan.  Make 3 pans like this.  Cover, let rise in warm place until doubled again.  Brush with butter, bake 375 degrees for 15-20 minutes.

(I don’t know about you, but I don’t always need that many buns.  I usually make a dozen in a greased pie pan.  Then I place all the other balls on a cookie sheet, before they rise the second time, and allow them to freeze as individual dough balls.  After they freeze, place them in a freezer bag to store.  When I need them, I take them out and place them in a greased dish to rise.  Remember they are frozen so it will take some time (2-3 hours) to defrost and rise again.  I promise these are worth every minute of time and inch of effort to make these!)