Theresa's Homemade Rolls

I have tried to make my mom's delicious rolls now for 40 years. Try as I might, they just are not the same as those delicious rolls that my nose smells at this exact moment!

My mom had the touch. She knew just the size of dough that would make the rolls perfect size, they were done to perfection and tasted light and fluffy. Oh well, I guess I will just keep on trying because luckily I have her recipe for homemade dinner rolls right from the oven. Maybe you will have the touch to make them just like moms!

Homemade Dinner Rolls

1 cup water

3 T. (or 2 pkg.) dry yeast

3/4 cup scalded milk

1/2 cup sugar

1 t. salt

2 eggs

1/2 cup butter

5 cups flour

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Add the yeast to 1 cup of lukewarm water, stir to dissolve and set aside.

In a medium saucepan, scald milk (following instructions on the homemade bread recipe).

Add sugar, salt, butter to the milk and cool to room temperature. When cooled, add the yeast mixture and two eggs. Let set for about 5 minutes to form a sponge.

Add flour a cup at a time, stir, mix and then knead as the instructions on the homemade bread recipe). Let dough rise in covered, buttered dish for 60-90 minutes (until the dough has doubled). Punch dough down.

Divide dough into fourths. Taking one forth at a time, roll the dough to be about 1/2 inch thick. Using the top of a glass cut circle shapes from the dough. Take each circle and fold in half; place on a baking sheet about 1/4 apart from one another.

Cover and let rolls rise for 30 minutes.

Bake rolls in a preheated 375 degree oven for about 15 minutes or until golden brown.

Remove from over and brush gently with butter. Cool slightly and eat with delicious homemade jam and butter.

Mama’s Delicious Homemade Bread

Who wouldn't love coming home from school greeted with a delicious smell of homemade bread in the air. Well that is how it was for me, a childhood filled with fresh home-baked bread.

I remember occasionally we had store-bought bread for a treat and I remember thinking it was terrible. Still to this day I prefer a slice of the home cooked delicacy.

Of course the bread was usually topped with homemade jam or honey straight from Grandpa Hansen's honey farm. Yum.

Here is her delicious recipe

Ingredients: 

2 3/4 cups of lukewarm water

2 pkgs. (or 3 T.) active dry yeast

1 cup scalded milk

1/4 cube butter

1 T. salt

2 T. Sugar

7-8 cups sifted flour

Directions:

Dissolve yeast in lukewarm water; stir to dissolve. 

Place the cup of milk in saucepan and turn to medium-high. Stirring frequently, heat milk until bubbles form and a light froth form around the edges of the pan. Add in the butter, salt and sugar. Mix. Cool to room temperature.

Only when milk is cool, add the dissolved yeast to the milk mixture.

Add about 3 cups flour to the mixture and stir to mix. Add 3-4 more cups of flour, one cup at a time until the mixture becomes solid and becomes difficult to stir.

Sprinkle a small amount of flour on a clean surface. Rub a slight amount of butter on your hands.

Work the dough with your hands forming it into a ball, press and then reshape. Continue this process until the dough is no longer sticky. (If the dough does not lose it’s stickiness, add more flour).

After dough forms a ball that will not fall apart, begin punching the dough by pressing the heels of your hands into the dough, pushing forward and gathering back to punch once again.

Throw the dough by gathering the dough, raising it, and then throwing it on the counter (this can be quite therapeutic).

Continue to knead, punch and throw the dough for about 10 minutes or when the ball of dough shows a shiny and smooth appearance and is tacky to the touch (having an elastic feel). 

Place the ball of dough in a covered, buttered bowl for 60 minutes. At that time, punch the down to make it flat. Divide the dough in have; shape each half into a loaf. Place in two greased bread loaf pans. Cover and let rise for 60 minutes. 

Bake in a preheated oven at 375 degrees for 40 minutes.

Remove from pans; turn loaves over and rub the tops with butter. Let cool.

The Chester Ward

My mom was the best cook on the planet! Everything she made was delicious; the smells still remain with me to this day. And some of my best memories? The delicious food that she prepared for the weekly Chester Ward Banquet. The food was delicious!

My mom would cook all day long. At days end she and my dad would then load up the family in the old green station wagon and head for the Chester Ward building. Once there we had the privilege of eating that delicious food after we paid, the dime a dip! Why? Because these weekly banquets were fundraisers for the building of our little church in our tiny town in central Utah. A church everyone in the community loved, because it was our home away from home.

My mom is now gone (and unfortunately so is that little church), but her delicious recipes and passion for the wonderful home-cooked meal live on. This blog is dedicated to her.
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