Yeasty Yeast Rolls

There’s nothing that reminds me more of home, family and friends than when my kitchen is filled with the aroma of yeast rolls baking in the oven. I have been told by my children that some of their fondest memories were of rushing to meet the school bus on a cold winter morning with a warm yeast roll in hand.
Today, I am still storing up memories, with warm feelings, when my children stop by, especially on a day when my counter tops are covered with piping hot yeast rolls waiting to be filled with rich creamy butter or whatever else they can find good in my kitchen. It has become a family challenge, whenever we all get together for dinner, to be the first to swipe the center roll.
Over the years, I have tried dozens upon dozens of yeast rolls, light rolls, refrigerator rolls, even Elvis Presley rolls, always returning to my original recipe sent to me by my Mother in 1961. (Sorry Minnie Mae.) This recipe has survived all other recipes because it is the only roll that I have made that keeps the yeast taste after being baked. It’s light, soft and moist but, most of all, it fills the requirements of what “good ole southern yeast rolls” should look like and taste like. If you follow these directions closely, you will have a roll that will be a hit at every family gathering and other occasions as well. Don’t forget the center roll!

Makes 18 Rolls
¼ cup warm water (100-115 degrees)
1 teaspoon granulated sugar
3 teaspoons dry yeast
½ cup warm tap water
½ cup Carnation milk
¼ cup vegetable oil
¼ cup granulated sugar
1 teaspoon salt
1 large egg
3-3½ cups all purpose flour or bread flour
2 Tablespoons Carnation for brushing tops of rolls

Into a warm medium bowl, pour ¼ cup warm water. When the candy thermometer reads between 100-115 degrees, add 1 teaspoon sugar and then sprinkle 3 teaspoons or 1 pack of dry yeast over the water. Stir with wooden spoon and set aside in a draft free place to rise. (About 15 minutes)
In a large warm bowl, add ½ cup warm tap water, ½ cup Carnation milk, ¼ cup vegetable oil, ¼ cup sugar, 1 teaspoon salt and 1 large egg. Stir with a wooden spoon. Then add yeast mixture to this mixture. Stir in flour, 1 cup at a time until well blended.(This step can also be done with a mixer). Turn out on lightly floured board and knead 2 to 3 minutes, adding just enough flour to prevent the dough from sticking to the board. Shape into a large ball and put the dough into a large, warm ceramic bowl that has been well oiled with 1 tablespoon of oil. Roll the dough around to coat all sides. Cover and set aside in a draft-free place until doubled in bulk. Allow about 1 ½ hours.
When dough has doubled, punch down and put on floured board, kneading enough to get well coated with flour. Pinch off or cut in 18 equal pieces and shape into small biscuits. Place in 2 well-greased 9” glass pie dishes. (I use glass so I can see how brown to get them on bottom while baking). Cover and set aside in draft free place to rise. Allow about 1 hour.
When ready, lightly brush tops with carnation milk and place in a preheated 375-degree oven for 12 minutes or until light golden brown. Place on a cooling rack or serve piping hot right from the oven.

The Secret:
Here are some secrets I have found to produce beautiful rolls every time. I use a candy thermometer to make sure my water is at the correct temperature before adding my sugar and yeast. Never pour water on top of yeast but sprinkle yeast on top of water. If the yeast doesn’t rise within 10 minutes, pour it out and start this step over. This is the most important step to successful bread making. Be sure all of your ingredients are room temperature, including eggs, because cold or hot ingredients can kill the yeast and prevent your dough from rising. I pre-warm all of my bowls with hot water so they will be room temperature before starting. Use only wooden or plastic spoons in preparation.
These rolls freeze well so I double my recipe to have extra for a later date. After the rolls have completely cooled, wrap them in aluminum foil, one piece covering from bottom to top and a second piece covering from top to bottom. This prevents freezer burn and will keep for two months. When ready to use, transfer from freezer to 325-degree oven and heat until hot.