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Friday, December 3, 2010

Heavenly Dinner Rolls with a Suprise Bonus....

Yesterday I threw a pork roast in the slow cooker... looked around the pantry to see what I could throw together with it and the yeast was staring at me, seriously yeast, I don't have time to play with you today... but in the verbal war with non animate objects the yeast won... yeah okay it could've been my weakness for carbs but whatever it's December what's one more extra dose of carbs gonna do? So here goes ~

What's so special about this recipe is that it's called Some Day Yeast Rolls - you can make the dough today cover it in the fridge and use it a few days later, or make a roll of it spray down some wax paper or parchment with pam and wrap it then drop it into a zip lock, freeze and pull it out 3 months later to use...Stay with me here on this one because I am going to break it down for you in 2 ways and then a 3rd way that was totally unexpected.

Some Day Yeast Rolls -

2 pkg of yeast
2 1/2 cup warm water
3/4 cup melted shortening
3/4 cup sugar
2 eggs (free range is best) just saying!
8 or so cups of flour
2 1/2 tsp of salt

Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour and salt. Stir in remaining flour. This will be a soft flexible dough. Cover and refrigerate overnight or until needed. This will keep several days. Shape into rolls or loaf and let rise in warm place until doubled. Bake at 400°F for 15 to 20 minutes.

I know you want them now - I know I did... So I just had to try....

Bread-maker tonight Yeast Rolls (the above cut in half)

(follow the same baking instructions as above)

1pkg yeast
1/4 cup & 2tbs of shortening melted
1 1/4 cup water warm
1/4 cup & 2 tbsp of sugar
1 egg - you know the drill farm fresh baby
4 cups of flour
1 1/4 tsp salt

toss all your wet ingredients into this divine creation (the bread-maker) please make sure your little kneader spinner tool is attached inside (only I could anticipate the deliciousness that comes out in under 2 hours to find that I have a bunch of ingredients unmixed because I forgot to reattach after the last washing sigh...) Anyhow after you add the wet ingredients, follow with the dry saving the yeast for last... set your maker for the dough setting. After that is done you have the most Luscious dough - it's soft and warm and smells heavenly in a dough sense... it does - I did this last night but used 2 machines (made a dbl batch) and Oh my goodness it made way too much... Noel & I made rolls just ball them up in a greased pan or dish and cover for and hour or so or you can make several loafs... as doubling was way too much for the 5 of us ... they aren't picture perfect round but I take pleasure in my children discovering function over form and perfecting the form through their own eyes @ their own pace -
15 minutes in the oven @ 400 degrees got us....
even more delicious with homemade honey butter.... mmm

so then I had to figure out what to do with my beautiful left over dough. After sitting there oohing and awing over it with my kiddos I remember why it smelt so wonderful... my Granny Konarik (100% Czech!) made the Best Best things... the smell of dough,oh my hips expand help me thinking about it... Kolaches, apple Strudel, poppyseed roll - oh oh - no I didn't just say poppyseed roll.. It Was ON!!!

I sprayed my counter down with pam and slapped that dough on the counter and rolled it and smacked it rolled it some more until I got a nice square.... okay almost nice you get my drift

then I basted it lightly with melted butter, thats REAL butter girlfriend - don't insult my taste buds with that fake stuff... anyhow take your poppyseed filling (homemade or Solo) and spread it across not quite to the edges...

roll it until you can't roll anymore :)
start to roll your poppyseed roll and baste lightly and sprinkle with sugar lightly in between the roll layers as you fold it when you are done place it on a well greased cookie sheet make sure you have sealed all of the seems

and if you want you can slightly whip up an egg to baste those seems to help keep them closed so none of that yummy stuff escapes... and forces you to pick off and eat while no one is looking ;) baste the top once more and put her in the oven @ 425 for 15 minutes open up and slap a piece of foil on top to keep from too much browning and cook for an additional 15 minutes. once done while hot spread some more butter on it and sprinkle with sugar once more. This is divine, a lot less work than the original scalding milk recipe and just as delicious
obviously I did not baste my seem with the egg batter tisk tisk ... yes I was forced to scoop off the blobs of poppyseed and devour while hot ;-)
~ I have to send this to my cousin Candy I know she as well as other family members miss our beloved Granny's cooking.

And with that I want to share a thanks to the Lord for giving me wonderful memories of such strong women in my family, memories that don't fade after decades of their physical departure - God could you give my granny a big Holy Hug from me and let her know she lives on in stories through me to my children and cooking, Amen

Have a Beautiful Day everyone!!


  1. Just found your blog and LOVE it :) Your writing makes me smile. Great job!

  2. Thank you Debbie for both commenting and taking the time to visit ~ I will catch up with writing soon, life has been cuckoo on the merry go around I live on :D