Mom’s Rolls

How about some nice homemade rolls for holiday dinners?

This is my mom’s recipe, the one she made for every holiday dinner.  I can’t eat these without thinking about her.  The next morning, my dad would split them and butter them then fry in a frying pan, so that’s what I do with the leftovers.

This recipe makes enough for a crowd.  Don’t put it all in one pan, you could have an “I Love Lucy moment”…

This should make enough for at least 4 loaves of bread, or 4 dozen good sized rolls.

gather your stuff!

The evaporated milk is the unique ingredient in this recipe and I think that it gives these rolls their great flavor.  You CAN substitute regular milk too, but this is how ma does it, so that’s how I do it!  Don’t mess with mama’s recipes!

First combine the lukewarm water (not too hot, you’ll kill the yeast) about 110-120 degrees, sugar and yeast.

Let it sit for about ten minutes to get all bubbly and frothy, just to make sure that the yeast is alive.

See it’s alive, if it doesn’t do this, toss it and start with fresh yeast.

Now add evaporated milk, 1/2 of the flour and the salt, remember don’t add the salt right to the yeast, yeast doesn’t like salt much.

Give it a stir.  Stir in as much flour as you can easily do with a spoon.

Then plop that shaggy mess out onto a well floured board and toss some flour on top.

And knead adding enough flour so that it is no longer wet and sticky.  Try not to add too much flour, you still want a soft pliable dough.

Once the dough is smooth and elastic, place in a large greased bowl.  Grease the top of the dough too, you can spritz it with a Pam type of spray, this will help keep it from drying out while it rises.

Let rise until doubled in size.

Now shape into rolls or bread, like this recipe, or this recipe.  Let rise until doubled, or almost as large as you would like the final product.  Bake @ 350 degrees until golden brown, 20-25 minutes for rolls, or 30-35 minutes for loaves of bread.

If you are making bread loaves, 1 1/2 pounds of dough will fill a standard loaf pan nicely.

here’s the finished product!

Click here for printable recipe


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7 Responses to Mom’s Rolls

  1. tammy says:

    Are these the rolls you made for the luncheon at NCWRC? If so, I thought they were DELISH, YUMMO !!!

  2. Brenda says:

    …I confused. Where does the evaporated milk go?

  3. I was just talking about these as we were discussing our holiday meals! Your Mom, and then you!, made the best rolls!!!

    • Baking Better says:

      I hadn’t made these in years, but when I did, the flavor was such a fond memory! I remember every time mom made these, the next morning dad would split them in half, butter them and fry them in a cast iron skillet, so that’s just what I did when I made them!

  4. Soledad says:

    Thank you for this recipe. It was delicious!

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