Gorman’s Hot Rolls

http://cooklikeyourgrandmother.com/2008/10/mom-gormans-hot-rolls/

Mom Gorman’s Hot Rolls

By DREW KIME | Published: OCTOBER 2, 2008

Let’s all say “Hi” to Barbara Nell Gorman-Cool, here with the first guest post onHow To Cook Like Your Grandmother.

Hi, Barbara!

Barbara saw my attempts at bread, and offered up her favorite. I’ll let Barbara take it from here.

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My mother has always made the best yeast bread of anyone I know! If only she wouldn’t over bake it! I found the following hand-written recipe for the ingredients but have modified the directions to suite myself.


2 cups milk
1 cup Crisco
2 teaspoons salt
2/3 cup sugar + 1 tablespoon
1/2 cup warm water (115°F)
2 packages yeast
1 egg, beaten
“Enough” flour to make dough
(about 7-1/2 to 8 cups — depends on humidity!)
Do Not Exceed 8 Cups!
Start with 6 cups and add as needed. Weather dependent!

1. In a saucepan, heat the milk to lukewarm and melt the shortening. Add the sugar and salt and stir to dissolve. Set aside to cool.
2. Into the 1/2 cup lukewarm water, add the yeast and 1 tablespoon sugar. Stir well and let sit to “work.” (Use the measuring cup used for the milk without washing it.)
3. In a large bowl, sift the flour. Make a well in the center.*
4. Add the egg to the yeast and stir. Pour the yeast and the stirred egg into the well.
5. Stir and begin to incorporate the flour.
6. Begin adding the milk mixture as you stir the flour in.
7. When the flour is worked in, turn out onto a lightly floured surface and knead the dough until it is smooth and softly elastic. (I use the Kitchen Aide w/dough hook.)****
8. Wipe out the large bowl and add a tablespoon of oil and rub all around. Return the dough to the bowl and roll it around until its surface is lightly oiled. (May add more oil if necessary.) (Or just spray everything with Pam.)
9. Cover the bowl with a towel and sit in a warm area to allow the dough to rise until doubled in size. (I prefer to cover with plastic wrap.)
10. Punch down the dough; knead well and form into rolls or loaves. Place in well greased pans, spray tops with Pam, cover loosely and leave to rise.
11. In a 350°F oven, bake until tops are light brown and, when pecked with a finger, sounds hollow — set timer for 18 minutes to start checking for rolls in 9-inch pans.

* Using the KitchenAid mixer with dough hook works great!
** Time Required: 4 to 4-1/2 hours start to finish
*** Rainy day makes softer and more dough!
**** Do not over work the dough!