I am one of three girls. My oldest sister was a home economics teacher, and her recipe that we all loved the most is Kathy’s Southern Yeast Rolls.
This recipe is very easy to make. It will pair wonderfully with the roast beef with gravy from last month, serving as a sandwich bread for a slice of the yummy roast leftovers. This is also delightful as a snack or lunch bag addition. Share with your neighbors along with a cup of hot cocoa.
May God bless!
Kathy’s Southern Yeast Rolls
1 cup milk, scalded (warm just before boiling)
1 package yeast
¼ to ½ cup sugar
1 cup warm water
1 egg
1 teaspoon salt
¼ cup melted butter
7 cups sifted flour
Sprinkle yeast on water and let stand until bubbling. Add milk, sugar, egg and salt to mixer with dough hook; then add flour as you mix, until smooth, stiff dough forms (it should pull away from the sides of the bowl).
Put dough into a greased bowl, turning once so the top is greased. Cover with a wet, warm towel and put in a warm place to rise.
When dough is double in size, punch down and form into rolls. Take a small amount of dough and flatten in your hands, stretching dough to form an oval. Dip dough in butter; fold in half and put on cookie sheet.
Let rolls rise again until double.
Bake at 400 degrees for 12-15 minutes until golden brown.
To order Mary Beth’s cookbook, or for more recipes, videos or information, visit MaryBethsKitchen.com.