Y’all are gonna love these rolls. There is no kneading these rolls. This is a family recipe from my 2nd cousin Gladys. I had the greatest pleasure in the world of getting to cook for her and her husband Willard. They are two of the most wonderful people on this planet. I can remember growing up, going over to their house in St. Mary’s, Ohio as a youngster. It was always such a treat to visit their home. To me she seemed to be the most elegant of southern ladies. Funny thing is, she still does. She and my mom are as close as sisters and to see my moms face light up when she talks about Gladys, well I only wish I could have such a relationship in my life. Just another example of why my family means so much to me.
So on to her recipe. I know you’ll love them, I do. They will be a definite part of my cookbook I’m writing.
Ingredients:
- 1 CUP COLD MASHED POTATOES
- 1 TEASPOON SUGAR
- 1 PACK YEAST
- 2/3 CUP LUKE WARM WATER
- 2/3 CUP SUGAR
- 1/2 CUP CRISCO
- 1 TEASPOON SALT
- 2 BEATEN EGGS
- 1 CUP SCALDED MILK
- 6-7 CUPS ALL PURPOSE FLOUR
MIX 1 PKG. YEAST AND 1 TEASPOON SUGAR INTO 2/3 CUP LUKE WARM WATER….SIT ASIDE TO RISE (ABOUT 15 MINS)
CREAM CRISCO,ADD SUGAR, BEATEN EGGS, SALT.
ADD MASHED POTATOES, YEAST WATER.
MIXING WELL.
CHANGE TO DOUGH BEATERS
ADD SCALDED MILK AND FLOUR
MIX….PUT DOUGH IN A LARGE BOWL, COVER WITH WRAP. SIT IN REFRIGATOR ( OR ICE BOX IF YOU USE ONE
)
WILL KEEP SEVERAL DAYS IN REFRIG.
TO BAKE, PINCH OUT BISCUIT SIZE,WORK DOUGH IN HAND TO MAKE ROLL. PLACE ON COOKIE SHEET, COVER WITH LIGHT WEIGHT COTTON TOWEL OR WAX PAPER. LET RISE ABOUT 2 HOURS TILL DOUBLE IN SIZE.
BAKE 350 DEGREES TILL LIGHT BROWN.
GRAB SOME BUTTER…ENJOY!
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