We don't normally eat a lot of bread but on almost every major holiday I make hot rolls from my great grandma Starnes' recipe. Josh LOVED these rolls!
I will post the recipe as it was given to me and in parenthesis, I will add some variations:
Grandma Starnes Hot Rolls
In a Measuring cup, mix the following and allow to sit for about 10 minutes:
1/4 cup warm water (110-115 degrees)
1 tsp sugar (honey)
1 Tablespoon of dry yeast
Mix together and let sit until yeast is bubbly.
Mix together the following:
3 Tablespoons Sugar (honey)
2 Tablespoons Shortening (butter)
1 tsp salt
1 Cup boiling water (warm milk)
Let cool to lukewarm (110-115 degrees).
Add one beaten egg and then the yeast mixture. to the lukewarm water mixture.
Add flour until a soft dough forms (3-4 cups approximately). I start with three cups and then gradually add the fourth cup, stopping when the dough is no longer sticky and has an elastic texture that I can knead.
I usually use white flour on holidays but have used this same recipe to make whole wheat rolls as well.
This dough can be refrigerated and you can pinch off what you need each time. If you refrigerate the rolls, make sure to give yourself plenty of time to allow the rolls to come to room temperature and rise before baking.
Bake at 350 degrees until the tops are brown. A few minutes before they are finished, I like to brush the tops with butter.
Note on replacing the water with milk: Because I have an abundance of milk, I am always trying to find ways to use it. Replacing water with milk in bread recipes creates a softer dough. The original recipe requires one to boil the water but I DON NOT boil the milk when I use it. I simply bring it up to temperature (110-115 degrees). Because you are not boiling the milk, you will have to stir a little longer to get the sugar/honey to dissolve into the milk.
