Buttermilk Rolls

This is from the recipe drawer of Pauline.  On a recent visit to my sister's house, she pulled out a lot of recipes and cookbooks that she had up on her shelf.  Knowing that I had been looking at old recipes, she said that she had several things that belonged to both of our grandmas.

We found this recipe on the inside front cover of a cookbook.  As you can tell from the picture, it was a well-used recipe; lots of spatters and stains.  I always find that my most used and beloved recipes look like this.

This recipe intrigued me, because I have never heard of a hot roll recipe that called for buttermilk.

1 cup lukewarm buttermilk
1 cake yeast (soak or dissolve in warm milk) (a "cake" of yeast is the same as an envelope)
1 tsp sugar
1 tsp salt
1/4 tsp soda (baking soda)
3 Tblsp shortening
Flour enough to make a soft dough, like biscuit dough

*Cream shortening with salt, sugar & soda, then add flour, alternating with milk & yeast (flour approximately 2 1/2 to 2 3/4 cups)
*Let this dough rest 30 min., covered
*Then make into rolls or cut with biscuit cutter
*Place in greased pans, let rise until doubled in bulk
*Bake in 450 degree oven for 12 to 14 min.
Do not have milk too warm for yeast - just lukewarm

I really do want to try this recipe.  It intrigues me also because I know that my grandma used to work at the school cafeteria...You don't think this might be a recipe for those famous, awesome, school cafeteria rolls, do you??

Easy Hot Rolls

This is from the recipe drawer of Maxine.  Hot rolls are a staple at any southern holiday meal.  They are meant to be served hot out of the oven, hence the name.  These are different from biscuits as they are made with yeast and take much longer to prepare... so many times these would only be prepared and served on a holiday or very special occasion.

Into large bowl, put:
1/4 c sugar
1 1/2 t. shortening
1 t. salt
1 c. boiling water

In the meantime, soak:
1 yeast cake*
1/4 c lukewarm water
and let stand.

*Dry yeast may be used according to directions on package.

When the first mixture is tepid, add:
1 beaten egg

Sift:
4 c flour;  Add 2 c to the first mixture and then beat well.

Add the yeast mixture and beat for 3 minutes.
Then add the remaining 2 c flour  (The last cup will have to be kneaded in.)
Knead well and let rise in greased bowl for 1 1/2 hours.  (Cover dough with wax paper and a moist towel.)
When double in bulk, punch down, and make clover leaf rolls; (you make clover leaf rolls by pinching off small pieces of dough and rolling them into balls-put 3 into each space in the muffin tin) put in greased muffin tins, let rise about 1 hour
Bake in 425 degrees oven for about 10 minutes or until brown

These may be made the day before and put in the pan; just takes about 1/2 hour to rise when they are real cold.  (I assume this means that you would make them out and put in refrigerator.)
They freeze well after baking.
For leftovers they are delicious if split, buttered & toasted.

I don't ever remember eating these rolls at one of Maxine's dinners, but I have certainly eaten my share of many other versions at holiday dinners!