There’s no need for store bought rolls on Thanksgiving when fresh baked rolls are so easy to make. Craig Hamilton, executive chef at Liberty Lutheran’s Village at Penn State has a family recipe to share.
“This is a family recipe handed down from my great-great grandmother and has been at Thanksgiving and Christmas each and every year for decades. The joke with the rolls is that they are the last thing to go in the oven and we always have to wait to eat because, as my grandmother, Jackie Douty, always says, ‘We will eat when the darn rolls are ready!’ This was my grandmother’s famous saying.”
Great-Great-Grandma’s Fresh Baked Rolls:
3 packs dry yeast
1 cup warm water (mixed with yeast till dissolved)
2 cups warm milk
1 tsp salt
½ cup sugar
4 eggs, whisked
1 Tbsp vegetable oil
12 cups flour
Combine all wet ingredients together.
Add flour and mix together till dry.
Work with hands with oil until your form a big flour like ball.
Work until stiff.
Grease a large bowl and place dough in and cover with wet towel.
Let the ball of dough double in size.
Knead once more and let rise again.
Knead into little balls and let stand.
Bake in oven at 425’F for about 20 minutes turning only once.
Take out and rub butter on to of rolls and let sit for 10 minutes.
Serve while still warm.
Learn more about The Village at Penn State and how you can enjoy a carefree lifestyle in a beautiful, maintenance-free residence, complete with exquisite dining, and the comfort and health care security you deserve. Share in the fun with a group of like-minded friends and visit us at RetireatPennState.org.