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August 1998 Issue
Sunday After Church
by Royce Smith
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Aunt Bea's Rolls
This recipe will probably be the most time consuming of all the recipes. Traditionally, breads and dessert were prepared on Saturday evening before Sunday dinner. If a special occasion was at hand, rolls and desserts were prepared the day before the event.
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1/2 cup Crisco
  • 1/2 cup hot water (not boiling)
  • 1 pkg. dry yeast
  • 1 1/2 cup warm water
  • 3 1/2 cup all purpose flour
  • 1 egg
Please note: If you want to have light rolls, be advised, the more you sift your flour, the light the rolls will be. Aunt Bea sifted her rolls six times. Momma Gert sifted her rolls four to five times.

My Aunt Katie sifted her flour twelve times... always! Of course, Aunt Katie's rolls were always lighter than the other ladies' rolls but all three were delicious. So, sift flour and set aside.

Dissolve sugar, salt, Crisco in hot water. Dissolve yeast in warm water. Mix all ingredients into the large bowl of sifted flour.

Let rise. Beat down and let rise again. (Our aforementioned ladies always placed a towel over the bowl when the rolls were rising. I do not know what the purpose was, but it worked for them, so it works for me.)

Shape dough into rollsĀ and bake at 375 degrees. Take a stick of butter or margarine and glaze over the rolls immediately after they come out of the oven.

  • Yields: 2 - 3 dozen rolls
  • Preparation Time: 3 hours
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