Monday, August 15, 2011

Ms. Erma's Rolls

Why is bread so stinkin' good?! This recipe comes straight from Ms. Erma Hudson's kitchen in Dubach, LA. Ben's Aunt Debbie makes them every Thanksgiving and for some reason I just had to have 'em. If you like the chicken minis at Chick-fil-A, then you will love these rolls. They are very similar.

This looks like a lot of butter and maybe it is, but I couldn't resist. Repeat, couldn't resist.

1 env. granulated yeast
1 c. warm water
3 c. sifted flour
1 egg
1 tsp. salt
1/2 c. sugar
1/4 c. cooking oil
melted butter

Mix yeast and warm water. Let stand for 5 minutes. Place sifted flour in large mixing bowl. At the end of 5 minutes, blend yeast/warm water mixture on medium speed at 20 seconds only. Turn off and add egg, salt, sugar, and oil. Blend for 10 seconds. Pour liquid into flour and mix well. Be sure all flour is mixed in.

Cover and set aside for dough to rise. This will take approximately 2 hours, depending on warmth of kitchen. When dough has risen sufficiently (double in bulk), flour a smooth surface, table top or bar; dump dough onto it. Don't be afraid to get flour on your hands, flour them generously; work dough until no sticky surface appears. Flour rolling pin and roll dough to about 1/2 inch thickness. Cut with floured cutter, dip roll into melted butter and place in buttered pan. Set rolls close together and they will rise high. Makes about 1 1/2 dozen. Again, let rise in warm place 45 min to hour. Bake in preheated oven at 350 degrees for about 20 minutes. Be sure rolls are brown on top, so inside will be well done.

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