One of my prized possessions is an index card smudged with butter and ink.
Years ago, I don't remember when, I asked Jeff's Grandma Morgan to write down her recipe for rolls. She looked a little surprised. Surely she knew how legendary her rolls were, how no holiday dinner was complete without them. Surely she basked in the flurry of arms reaching to grab a hot one when she paraded around her big dining table with the latest pan fresh from the oven. I don't think anyone bothered with a roll basket.
I never saw her mix the dough or shape the cloverleaf balls. When we came to dinner, even well before the appointed time, she'd already done most of the work.
I wish I'd thought to ask for a private lesson before arthritis robbed pliable fingers, and before the baker was gone.
Grandma Morgan died last month. She was an elegant, accomplished woman who made me want to stand a little taller. She loved babies and cultivated incredible gardens. I love that she seemed equally at home playing in the dirt and -- at least once upon a time -- in flour.
Yes she was surprised when I asked for her recipe but she pulled it from the top of her head and wrote it down quickly. The arrows, cross-outs and spartan directions of this recipe card amuse me. I treasure it.
We love you, Grandma!
with 1-day-old Elise, 2001
Rolls
(with my notes in italics)
2/3 cup shortening (part margarine) -- (I asked her to clarify this; she said 1/2 cup margarine and a rounded Tablespoon of shortening. Go figure!)
2 cups scalded milk
1/2 cup sugar
1 Tablespoon salt
3 yeast cakes (or pkgs.) in 2/3 cup warm water and 2 teaspoons sugar
4 eggs beaten, add to cooled milk
8 cups flour, approx.
Raise one hour. Roll Mix. Roll out. Raise again, 1 hour or plus. Bake 375 for 8-10 minutes.
More!
1. Scald milk. Meanwhile, mix yeast packages (equivalent of 2 Tablespoons plus 3/4 teaspoons) in 2/3 cup warm water and 2 teaspoons sugar.
2. Remove milk from heat. Add 1/2 cup margarine or butter with rounded Tablespoon of shortening to warm milk.
3. Beat 4 eggs.
4. Mix yeast, cooled milk, eggs, 1/2 cup sugar and 1 Tablespoon salt.
5. Gradually mix in 8-9 cups of flour.
6. Let rise one hour. Stir down dough, make into desired shape and place in greased pans. Let rise another hour.
7. Bake at 375 for 8 to 10 minutes.
2 comments:
Hey Jenni! This is so interesting that you posted this! I was talking to my mom last week about her rolls. We found my moms had written recipe, which is much similar to yours. My dad and I are going to make these this year as a tribute to a wonderful woman...and like you said, no holiday dinner is complete without them!
I had the wonderful opportunity to watch her a couple times. It amazed me how she was able to, with a squeeze of her fingers make the perfect ball...hands smotherered in butter of course!
I love her and miss her. But how grateful I am to know that she is with my wonderful Grandpa!
Jenni, I am literally in love with this post for so many reasons. One, that you are back posting your wonderful insights about life. Two, that you are so much a part of our family, and even more so that many of us, that you thought to ask Grandma for this recipe. Three, that Grandma's rolls meant as much to you as they do to me! Four, that you posted this recipe, the picture of her handwritten recipe, a picture of Grandma with your cute baby girl, and your added help with the recipe. Thanks for sharing this with us. If I may ask, can I copy your post to my blog? You really do have a better way with words, and I'd like to pay a special tribute to my grandma about her rolls.
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