mom’s rolls

My brother Bill sent me this scrap^* extracted from a sheaf of my Mother’s papers he has collected. “If we hadn’t asked Mom about her rolls, we wouldn’t have this recipe," he explained. Faded and worn, it is a treasured memento.

Part of it was orally explained to us, especially that part about “rinsing.” You have to remember how frugal Mom was to appreciate the recipe. If she used cream in a recipe, she would always add a little water to the vessel the cream was in, slouch [sic] it around, and pour it in with the rest. She wanted to use the last vestige of good ingredients.

When she used yeast, it was pronounced "east," the y was silent. Her rolls were outstanding, tender, and moist, but the best part about them was being there with the person who had made them.

I have taken the liberty of augmenting her instructions a little in the recipe below. Her original note appears at the right.

• ¼ cup hot water to dissolve yeast
• 1 tsp sugar
• rinse with warm water
• 2 cups flour
• 1 egg, room temperature beaten
• 3 tbsp cream, room temperature
• rinse with warm water
• shortening

Let the yeast proof in the hot water and sugar to show it is alive. Add in the flour, egg, and cream and knead a little until just mixed. Greese [sic] a bowl, put the dough in it, and grease the top of the dough. Let it rise to double. Work down and let it rise again.

Make into rolls. Let rise and bake at 325°F or 350°F until done.