Contributed by Anita Allison, Richmond 1st Ward
Nothing makes our home more cozy and warm on Thanksgiving Day than the smell of fresh bread baking in the oven. This roll recipe has been a family favorite and tradition for more than 30 years. There always seems to be a few little hands (and big ones too) that can’t help sneaking a warm dinner roll before we sit down to eat. I try to time it so the rolls are still fresh from the oven at mealtime. Together, we bow our heads in prayer to give heartfelt thanks for all that we have and for one another. It’s always fun to see how much everyone in the family, especially my sweet grandchildren, enjoy eating "Ella’s yummy homemade rolls".
1 pkg. active dry yeast
¼ water (warm)
1 cup milk, scalded
¼ cup sugar
¼ cup shortening
1 tsp. salt
3-½ cups all-purpose flour
1 egg
- Dissolve yeast in warm water and set aside.
- Combine scalded milk, sugar, shortening, salt and egg. Mix well and cool to a lukewarm temperature before adding yeast mixture.
- Add yeast mixture to liquid ingredients and mix well.
- Add 1 cup of flour and mix well.
- Gradually add remaining flour.
- Knead dough for 5-7 minutes until dough is smooth and elastic.
- Grease the top of the dough. Set dough into a greased bowl and cover with a dish towel or plastic wrap.
- Let the dough rise in a warm place for about 1-½ hours or until double.
- Shape dough into about 20-24 smooth balls.
- Set on greased baking sheet.
- Let rolls rise for about 30 minutes or so.
- Bake in preheated oven at 375° for about 15 minutes or until light brown.
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