The Fabulous (almost)Famous Rolls

People have been making and devouring these rolls for as long as anyone knows in my family. Legend goes that in the beginning they were made with a potato water starter, and I know that my Grandma and mom both made thiers with lard and greased the tops with bacon fat. Luckily, things have changed over the many, many years, but this is still the best bread around. A batch will make 3-4 pans of rolls or loaves of bread. You will need about 5 lbs of flour. You can use any flour you like, and mix and match as desired. You can also vary your flavors with add-ins, just pick your poison and have fun.

Start with your biggest bowl......

Combine 1 cup water (warm to touch, not hot)

1 handful sugar

1 packet active dry yeast

Let it sit for 5-10 minutes until bubbly all over the top.

To this add-

2 more handfuls sugar

1 handful salt

about 2/3 cup shortening

4 more cups of warm water

enough flour to make a batter the consistancy of cake batter

Beat this very well.

Continue to add flour, until a ball forms. Dust your countertop with flour, and turn the ball out onto the counter. Knead for 5-10 minutes, or until smooth and elastic. Let the dough rest while you wash the bowl out, dry and grease it well. Place the ball of dough into the bowl, and then turn the ball over so that both sides are greased. Cover with a damp towel and set in a warm place to rise, until at least double in bulk.

After the dough has risen, squeeze it a few times to remove the excess air. Form your rolls by pinching off balls about the size of a small tangerine, and pulling any rough edges down, and into your curled thumb and forefinger, leaving you with a nice, smooth dome on top. Touch the dome on the bottom of a greased cake pan, then set the roll rough side down into the pan, filling from the outside in. Fill the pan well, but do not crowd the rolls. Alternatively, you can make loaves of bread, using loaf pans. At this point you can freeze the dough for future use, or let it rise in the refridgerator. To use immediately, let the dough rise again for at least another 45-90 minutes. Preheat the oven to 375, and bake until golden brown. Butter the tops, and serve hot with lots of butter. Yummy!! Helpful hint from my mumma- if you knock on the bottom of a metal pan with a wooden spoon, when the rolls are done they sound hollow!

Guide to photos- from left to right- nice dough ball, now smooth and elastic, let rise till double in bulk means fill the giant bowl, and bring on the butter!