There’s something about the smell of fresh bread wafting through the house that brings back memories of childhood. For me, that scent is tied to my grandma’s homemade hot rolls. These soft, fluffy delights were a staple at every family gathering, and they hold a special place in my heart. I remember watching in awe as my grandma kneaded the dough with practiced hands, her fingers dusted with flour. The rolls were always perfectly golden, with a soft, buttery interior that melted in your mouth. Over time, I’ve come to appreciate not just the taste, but the process of making these rolls. It’s a labor of love, a way to bring a piece of my family history into my own kitchen. In this post, I’m going to share my grandma’s hot rolls recipe with you. It’s straightforward and simple, just like she was. You’ll need some basic ingredients like warm water, dry yeast, sugar, salt, melted Crisco, and plain flour. The key to making these rolls is patience – let the dough rise until it’s doubled in size, then shape it into rolls and let it rise again before baking. Trust me, the result is worth the wait. I love making these hot rolls because they’re not just food – they’re a piece of my heritage. I hope they bring as much joy to your table as they do to mine.
Ingredients
- 1 1/2 c. warm water
- 1 pkg. dry yeast
- 3 1/2 tsp. sugar
- 1 tsp. salt
- 3 tsp. melted Crisco
- 4 c. plain flour
Baking Instructions
- Use 1/2 cup water to melt yeast.
- Add remainder of water to other 4 ingredients.
- Mix well; knead in enough flour as for biscuits.
- Put in a greased bowl with Crisco and let rise until double in bulk.
- Grease top of dough with Crisco.
- When dough has doubled, make out rolls.
- Put in greased pan and let rise.
- Bake in moderate oven until brown.
Calorie: 120
Total cooking time: 2 hours
Difficulty level: Intermediate
The Great Yeast Awakening
Now, I don’t want to alarm you, but I’m about to share some really intimate details about my relationship with yeast. No, not the kind you get at the doctor’s office, but the kind you get at the grocery store. This story begins with me, a packet of dry yeast, and a dream of hot, fluffy rolls.
I kicked things off with a sensual yeast awakening using 1/2 cup of warm water. Now, let’s talk about warm water. Not lukewarm, not hot, but that perfect baby bath temperature. The yeast seemed to appreciate the effort, because it dissolved like a dream.
The Mixing Mayhem
Next up, I summoned the rest of my ingredients. 1 cup of warm water, 3 1/2 tsp. sugar, 1 tsp. salt, and 3 tsp. melted Crisco. Does anyone else feel like a mad scientist when they’re measuring out ingredients? Or is it just me?
Anyways, I tossed them all into the bowl with the zeal of a kid on Christmas morning. The yeast-water mixture joined the party and I mixed everything together. The result was a doughy concoction that looked like it was straight out of a Frankenstein movie.
The Kneading Nightmare
Okay, so kneading. The word itself sounds innocent enough, right? But the process is like a workout on steroids. I had to knead in enough flour as for biscuits, which is a lot. My arm muscles were crying for mercy and I’m pretty sure my kitchen counter was moving away from me in fear.
The Rise of the Dough
This next part is a lot like watching paint dry, but with a much tastier outcome. I put the dough in a greased bowl with Crisco, said a little prayer, and waited for it to rise. This is a great time to catch up on your favorite TV show or, in my case, clean the flour off every surface in your kitchen.
The Birth of the Rolls
When the dough finally doubled in size (a moment of triumph!), I started to make out rolls. It was like a ceramics class, only tastier. Each roll was unique, like a snowflake, but edible. They went into a greased pan and then, you guessed it, more waiting.
The Final Countdown
Finally, the moment of truth. I slid the pan into a moderate oven and watched as the rolls slowly, but surely, turned a delectable shade of golden brown. The smell wafting from the oven was pure heaven, and I could practically taste the warm, fluffy goodness.
The Taste Test
The end result? Hot, delicious rolls that were worth every second of the process. They were the perfect combination of yeast, sugar, salt, melted Crisco, and flour – a symphony of flavors. I admit, I may have eaten more than I should have, but hey, I worked hard for them!
So there you have it, my friends. The journey of a humble food blogger and her quest to make the perfect hot rolls. It was a rollercoaster of emotions, with highs, lows, and a whole lot of flour. But hey, that’s baking for you!
