At Sunday supper on my grandparent’s farm, my grandmother always serves up a big basket of her incredibly soft and fluffy yeast rolls. They have a deliciously warm, yeast taste to them and are perfect for mopping up gravy from a Sunday roast or for piling pieces of fried chicken onto. There is always a disagreement as to who gets the last roll and believe me some people at the table will count how many you’ve had!
To make these, you start by making the dough. Let it rise for about 30 -45 minutes, or until it doubles in size. It’s fun to watch it happen!
Once the dough has risen, you can roll it into golf ball size rolls and place in an oven safe pan. Keep in mind that these will rise so if you want perfect rolls, then place them apart with plenty of room. I prefer to crowd them in there together so that I get the joy of ripping the soft layers apart.
Let them bake for 15-20 minutes at 350 degrees. They should look perfectly golden when you take them out.
Let them cool until you can gently pull the individual rolls apart. Heap them up in a big basket to make them easier to pass around the table. My grandmother always wraps them in a warm towel to keep them warm and moist until they hit them table. I just love seeing them all tucked into the basket. It’s such a treat to get to peel back the layers and breathe in that intoxicating scent of freshly baked bread!
Those fluffy layers are just heaven!
Now there’s only one thing left to do…smother them in Texas Butter and dive in! Bring some friends over to enjoy these so that you don’t inhale the whole basket!
- 2 cups warm water
- 1 ½ package yeast
- 1 ½ teaspoon salt
- ½ cup sugar
- ¼ cup canola oil
- 6 cup flour
- Dissolve yeast, salt & sugar in water.
- Add oil.
- Mix in flour.
- Knead, put in bowl & let rise 30-45 minutes or until it doubles in size.
- Punch down and make into rolls or loaves.
- Let rise again.
- Bake at 350 degrees for 15-20 minutes.