SUNDAY MEMORIES
Judy Wills
There was a time, growing up in Albuquerque, New Mexico, that we would go to our church on Wednesday evenings for dinner. We had some amazing cooks there, and what they made was delicious. But what I remember the most was the dinner rolls they made – absolutely amazing!! I still remember that yeasty taste, and have tried to find a recipe that is even close to those. There is one I found called “Schoolhouse Rolls” that comes as close as I can find to that taste. Here’s the recipe:
School House Rolls
(makes 24 rolls)
1/2 C. powdered milk
2 pkgs. active yeast
1/2 C. sugar
1/2 C. shortening (do not use oil or butter, shortening only)
1 1/2 C. warm water
4 C. all purpose flour
1 1/4 tsp. salt
Dissolve the yeast in 1/2 C. water along with 1/2 tsp. sugar in a small bowl (smallest bowl of three nested bowls. Allow to foam.
Put all the dry ingredients in a large bowl, add the shortening and blend.
Add the foamed yeast to the mixture. Add the remaining water and blend well.
Remove the dough from the bowl and turn it out onto a floured surface. Kneading the dough a couple of minutes and form it into a ball.
Place the dough into a greased bowl, cover and let rise until double in size.
Punch down the dough, knead again for a couple of minutes and divide the dough in half.
Roll out each half to 1/2″ thickness. Cut with a biscuit cutter and place on a greased baking sheet, or pull into small balls, place two in each greased muffin tin, to make Dolly Partons. Let rise again until double in size.
Bake in a 375 degree oven until golden brown on top. Around 10-12 minutes. Brush with melted butter.
There was another time when a friend gave me a recipe for rolls for breakfast. The neat thing was, the rolls were frozen! I could purchase them frozen from the store. The night before I wanted to make them for breakfast, I would get out my Bundt Pan. I would put together sugar and cinnamon, dip the rolls in melted butter, and roll them in the sugar and cinnamon mix. Then place them, stacked, in the Bundt Pan. When all the rolls were in place, I would spread the remainder of the sugar/cinnamon mixture over the rolls (if there was any left), then pour the remainder of the melted butter over it all. Cover with a dish cloth and let it rise overnight, then bake in the morning! Yummmm!
To add bread to a supper meal, I would take those frozen rolls (I can’t find them here in Florida, much to my distress!), place two frozen rolls in each cup of a muffin tin, brush with melted butter, then let them thaw and rise together, and bake when they had sufficiently risen.
To help them rise, I would heat the oven to about 250º, then turn off the oven when we put the muffin tin in the oven. They would thaw and rise nicely! We called them “Dolly Parton” rolls – for obvious reasons! But BOY were they good!
One lady in our church would always bring her squash casserole to church dinners. I asked her one time if she would share her recipe. Her comment was “I’ll give you that recipe if you will give me the one for your dinner rolls. They taste just like the ones my mother used to make” I was embarrassed to tell her they were frozen rolls! But we shared recipes, just the same.
Credit Google Search and aseasyasapplepie.com
Long time ago, I was given a recipe for “Dilly Bread” that included Dill Weed in the dough as well as cottage cheese. It was usually made in a round, squat loaf, rather than in a loaf pan. I thought it was quite good – a bit different from normal. Fred, of course, wouldn’t eat it because it had the cottage cheese in it. So I didn’t make it very often – and haven’t done so in many years. But the memory is there, and I can almost taste it… Here is the recipe:
DILLY BREAD
1 package yeast – dissolved in ¼ cup warm water
1½ cup cottage cheese – warmed
3 Tablespoons sugar
1½ Tbsp minced fresh onions
1½ Tbsp butter
2 teaspoons dill weed
1 tsp salt
¼ tsp baking soda
1 egg beaten
2½ to 2¾ cups all-purpose flour
Mix all ingredients – add flour gradually until very stiff
Cover – let rise about one (1) hour
Punch down and place onto baking sheet, shaping into a round loaf
Let rise another 40-60 minutes
Bake at 325̊ for 40-50 minutes. Cover with foil after 15-20 minutes
Brush with butter and salt
Credit Google search and Farmfreshforlife.com
~~~~~~~~~~To Be Continued~~~~~~~~~~
Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .
Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.
After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.
Old Things R New 