Wednesday, December 14, 2011

Uncle Bob's Famous Homemade Yeast Rolls

My Uncle Bob and I have been more like brothers most of our lives as we are not that far a part in age and probably not that far apart in our beliefs and politics. Uncle Bob and I both end up doing a lot of the cooking in our families especially around the holidays. Bob is an excellent cook but often traverses on the edge of gourmet and spice filled ethnic dishes where I tend to stick mostly with Texas Style Barbecue, Country and Southern foods as my field of expertise. Bob has become famous with family for his pancakes and rolls. They have been found to be most excellent fare by not only his kids but also passed muster with the grand kids this year at the Thanksgiving table. I finally convinced him to pass on his roll recipe so that the rest of us could try and master these wonderful rolls. If you make them in big squares they also make wonder rolls for sandwiches and other tasty treats that you might wish to put between two wonderful pieces of bread. I prefer them with Chicken Fried Steak and cream gravy or stuffed with sliced BBQ Brisket. Here is Uncle Bob’s recipe for you to make yourself and hopefully your family will approve also. Wild Ed



6&1/2 cups all purpose flour

1Tbs Yeast

2 eggs beaten

1/2 cup of sugar

1/2 cup of shortening (liquid)

1/2 cup Butter (melted)

1tsp salt

2 cups milk (warm to 95ºf)

1/4 cup water 95ºf


Sift flour and salt into a container set aside.

In a large bowl add 1/2 cup. Oil and 1/2 cup butter with the 1/2 cup of sugar.

Cream the above mixture, add eggs and cream again.

Add the yeast to the water and let it dissolve until it begins to foam.

Add the warm milk and yeast water mixture to the eggs, oil,& butter mixture, beat with beater a few seconds.

Add 2 cups of flour to the mixture, beat and continue adding flour until you can no longer beat with the hand beater.

Switch to a spatula, and stir in flour until a thick tacky ball is well mixed.

Turn the dough into a large bowl that has been well greased with oil, roll the ball around so the entire mix is coated with oil, and cover with a clean dishtowel, let rise until double in size.

Beat the risen dough down, cover with plastic wrap and place in the refrigerator until about 80 minutes before rolls are to be cooked:

Cooking the rolls:

Preheat oven to 400ºF, place rack in center of the oven.

Melt 1 cup of butter on low heat in a sauce pan

Grease a large baking pan with butter.

Pour dough onto a floured bread board, and divide in half.

Roll out to desired thickness, and cut desired shape with a knife. I like to cut strips about 2"X 2", to be used for sandwiches later, if any are left after dinner.

(This dough can be made into any shape one desires.)

Place dough on to baking pan about 1/8" apart in all directions.

When the trays are full brush all around the rolls and on top with melted butter, cover and let rise until double in size. Repeat process with the other half of the dough.

When dough is ready, place in oven for 10-12 minutes, remove once the tops are golden brown, brush with melted butter again. COOL on rack and serve

Warning: Once the kids get a taste of this bread they will have to be guarded or they will be gone before it is time to eat.

Hope you enjoy, Uncle Bob


Anonymous said...

I stumbled upon your site while looking for yeast recipes. Love the music, content, and style!

Fran from near San Francisco

Wild Ed said...

Thanks so much for the kind words.