These roles with 6-ingredients were the claim of my grandmother of Missouri on fame

When it came to dinner on Sundays and holiday meetings on her Nord -Missouri milk farm, my grandma Shirley dealt with everything homemade comfort That would feed a lot. Her seven children all had their own families and at each time there were about 12 to 20 of us in the modest two -story farmhouse. We stood through and push through the popular kitchen, filled our plate buffet style and then find any seat in the kitchen, in the dining room or in the living room.

The crowning object on everyone’s plate was one of the hot rolls of victims Shirley. We would see them raised and smell that they bake mashed potatoes And sauce that strut against our fried chicken legs or pheasant strips and Beated morel mushrooms withdrawn from the forested surfaces.

What you need for Grandma Shirleys’ hot rolls

This simple recipe consists of Pantry Staples that we almost always have on hand. The salt, the sugar, the butter, the rapidly rising yeast, the flour and the hot water require only a little mix, knead, gradients and gradients, followed by exactly 25 minutes in the oven. They leaf through pride and golden, ready to be pulled apart in their hot fame and devour them on site or to be used for the next day Hot ham and cheese scissors.

Grandma Shirley’s hot roll recipe

Portions: 2 dozen rolls
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes

Ingredients

3/4 cup of hot water and 1 cup of warm water
1 teaspoon of salt
1/2 cup of sugar
3 tablespoons of butter or margarine
2 packages of rapidly rising yeast (approximately 4 1/2 teaspoon)
5 1/2 cups of all -purpose flour
1 egg

Directions

1. Preheat the oven to 175 degrees C to 350 degrees f (). Stir hot water, salt, sugar and butter in a bowl and let it sit until lukewarm.
2. Add warm water in a separate bowl with a fast yeast. Mix until they are dissolved.
3. Combine both mixtures. Add 1 egg.
4. Mix the flour with a fork and then knead in the dough for about 7 minutes.
5. Let the dough rise for 10 minutes.
6. Punch off and pull off the grounds in Doughnut-hole size and put them off a few centimeters in a buttered or greased glass bowl.
7. Lightly cover the dish with a kitchen towel and let the dough rise for 90 minutes.
8. Bake for 25 minutes.