Recipe from our past recipe

Recipe From Our Past recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful recipe from our past collection, this dish holds a special place in our culinary repertoire. With a unique blend of flavors and techniques, it has stood the test of time to become a beloved classic. The recipe promises to transport you back in time with its nostalgic taste and aromas. Prepare to indulge in a culinary journey that will evoke memories and create new ones.

Keywords: recipe, past, collection, unique, classic.

Recipe from our past recipe details

Recipe from our past recipe, recipe Rating: 4.6
Number of votes:106

Ingredients Small Batch:

2 Tablespoons yeast

1/4 cup warm water

2 eggs

1/3 cup sugar

1 Tablespoon salt

2 cups cooled, scalded milk

5-1/2 cups flour

1/2 cup oil

Ingredients Large Batch:

1/2 cup yeast

1 cup warm water

8 eggs

1-1/3 cups sugar

4 Tablespoons salt

2 quarts scalded milk

5-1/2 quarts flour

2 cups of oil

Instructions:

Jody “Mom” Roberts

Our wonderfully dependable basic hot roll recipe can be directly traced to Dad’s years of higher learning via the Kappa Sigma fraternity house at the University of Oklahoma, where he worked in the kitchen for Mrs. Whittle in the late 1940’s. Years later, when we arrived at the Ranch and were faced with feeding more than a small dinner party in our home, I immediately remembered her delicious meals and knew she was exactly what we needed. She came to our rescue and I shall never forget her comments as she made out the rolls: “You know they are perfect when the dough feels just like a baby’s skin.” And I have passed this advice along when I give out this recipe ever since. …. Jody “Mom” Roberts

Let the yeast soften in the warm water. With a mixer, beat 2 eggs. Add sugar and salt. After yeast is dissolved, add egg mixture and cooled, scalded milk. Add flour and mix well. Add oil and mix again. Let rise until doubled, make into rolls, and let rise again. Bake at 400 degrees for twelve minutes. For cinnamon rolls, bake at 375 degrees.

Note: For whole wheat rolls, we use 3 cups of white flour to 2-1/2 cups of whole wheat flour and let the dough rise twice before making into rolls.