About twenty years ago, my grandmother gave me an old church cookbook; the kind chock full of delicious sounding dishes submitted by little old southern ladies that know how to cook! Within those pages I found this quick hot rolls recipe that my husband and pretty much everyone that tastes it, loves. Sadly, my fellow wheatless friends, this bread is not gluten free nor have I found a way to make it so.
The recipe was submitted by a Mrs. Hallie Hankins, so I kept her name in the title as it only seems fitting. I made a few tweaks to modernize it a bit and am printing the full recipe amounts, though I normally make a half batch.
To make these, you’ll need:
- 2 sticks of butter (or margarine or 1 cup shortening)
- 1 cup warm water
- 1/2 cup sugar (or honey)
- 2 packages dry yeast (or 4 1/2 teaspoons jar yeast)
- 1 additional tablespoon of sugar
- 1 additional cup lukewarm water
- 2 beaten eggs
- 6 cups of all purpose flour
- 1 1/2 teaspoons salt
Mix the yeast, 1 tablespoon sugar and 1 cup lukewarm water in a small bowl, set aside. Melt the butter/shortening then add 1 cup warm water and 1/2 cup sugar. Stir well. Add beaten eggs, yeast mixture, flour, and salt. Mix well and store in the refrigerator to cool. *This part is important if you want the lightest rolls. You can go ahead and roll out if you’re in a hurry, but the chill time does make a difference.
Remove dough from the refrigerator, and press out on a lightly floured surface. Cut with a biscuit cutter/glass or what have you. (I often made heart-shaped ones in the past quite successfully.) Place on a greased or parchment lined baking sheet and let rise for at least one hour. Pour melted butter over the rolls and bake at 400 degrees for about 6 to 7 minutes.
As an alternative to all rolls, you can reserve some of the dough to make “pizza pockets.” Once baked, I freeze these and my hubby pulls out and reheats in the microwave with a bit of sauce when he wants a pizza-ish snack.
Simply take a circle of dough, press/roll it out very thin, fill with whatever toppings you have on hand and a handful of shredded cheese (don’t add sauce or they get a little soggy), fold in half like a turnover, crimp or pinch the edges shut, then bake just as for the rolls or until golden brown.