Vintage Bites: Family Recipes fom My Kitchen: Aunt Erma's Fluffy Dinner Rolls

Aunt Erma’s Fluffy Dinner Rolls

In 1978, this cherished recipe came to me in a letter from my husband’s Aunt Erma, a master baker who shared her love of family through food. For over 45 years, I’ve baked these rolls, perfecting the process and even experimenting with fun variations like “pigs in blankets.” I hope you’ll enjoy this recipe and make it part of your own family’s traditions.

Dear Niece, here is my recipe for bread and hot rolls. I hope you love them! Love, Aunt Erma

Ingredients:

·         1 ½ cups hot water

·         ½ cup white sugar

·         1 teaspoon salt

·         ¼ cup vegetable oil

·         2 packages quick-rise dry yeast

·         ½ cup warm water

·         2 large eggs, beaten

·         6 cups sifted flour (white, wheat, or bread flour)

Instructions:

Prepare the Dough:

1.      In a large bowl, combine sugar, salt, and oil. Add the 1 ½ cups hot water, stirring until dissolved. Let cool.

2.      In a small bowl, dissolve the yeast in ½ cup warm water and let it sit for a few minutes.

3.      Once the oil mixture has cooled, stir in the yeast mixture. Add the beaten eggs, mixing well.

Mix and Knead:

4. Gradually add flour, one cup at a time, stirring after each addition. The dough may be sticky, so sprinkle in a little extra flour if needed.
5. Lightly flour a surface (wax paper works well). Oil your hands, then knead the dough on the floured surface for 5-7 minutes.

First  Rise:
6. Place the kneaded dough in a large bowl. Cover with a clean tea towel and let rise in a warm spot until it doubles in size. Punch it down and let it rise again.

Shape and  Bake:

7. For rolls: Pinch off portions of dough, roll into balls, and place on a greased baking pan. Cover with a tea towel and let rise.

8. For loaves: Divide dough in half and place each half into a greased loaf pan. Cover and let rise.
9. Bake at 425°F:

·         Rolls: 20 minutes. Brush tops with butter after baking.

·         Loaves: 20 minutes. Brush tops with butter, then cool and slice.

Notes:

·         This recipe yields about 20-24 rolls, depending on how big you make them.

·         Variations: Wrap dough around hot dogs for “pigs in blankets” and bake for 15 minutes at 425°F.

·         A stand mixer with a dough hook can simplify kneading.

With love and a little history, Aunt Erma’s recipe reminds us that food is a connection to our roots. Happy baking!

Here are the dinner rolls I made for our Thanksgiving dinner: