My Nanny Ida has always been known as the bread maker. She always says that nothing tastes as wonderful as homemade bread. When we visited Daddy Bob and Nanny’s house, there is usually a loaf of fresh homemade bread, whether for toast in the morning or to make a lunch-time sandwich. Nanny Ida’s famous 100-Year-Old Yeast Rolls, a recipe she inherited from her mother-in-law, are made only for special occasions and holiday dinners. She shared her recipe, what she calls “pocketbook rolls,” with me. I’ve made a few changes to her recipe, just as she did when the recipe was first shared with her, but the bread-making tradition now continues with me. I will some times make the rolls into a round shape like I did here.
100-year-old yeast rolls
Print RecipeIngredients
- 1 (.25-ounce) envelope active dry yeast
- 2 cups lukewarm water (100 to 110 degrees F)
- 1/2 cup pure cane sugar
- 3 rounded tablespoons shortening, lard, or coconut oil, softened
- 1 teaspoon fine sea salt
- 1 large egg, slightly beaten
- 7 cups sifted all-purpose flour, divided
- 5 1/2 tablespoons salted butter, softened, divided
- optional, coarse sea salt (I used Morton's Himalayan pink salt)
Instructions
In a large bowl dissolve, the yeast in the water. Add the sugar, shortening, salt, and egg. Add 3 cups of the sifted flour, and whisk until combined. With a wooden spoon, mix in an additional 3 1⁄2 cups of flour. Using floured hands, form the dough into a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl with a tea towel, and set in a warm place to rise until doubled in size, about 2 hours. Punch the dough down.
For the original "pocketbook" shape, sprinkle a clean surface with the remaining 1⁄2 cup flour. Transfer the dough to the floured surface, and roll out to a 15-inch x 12-inch x 1⁄4 -inch oval. Using a floured 3-inch round cutter, cut the dough out into rounds. Reshape the dough scraps, and repeat the process. Lightly press each round into a 4-inch oval. Carefully spread 1⁄ teaspoon of the softened butter on one half of each oval. (You’ll need about 3 1⁄2 tablespoons butter.) Fold the unbuttered halves over to form a half moon or pocketbook shape. Lightly grease two baking sheets. Place the rolls on the pans about 2 inches apart. Let rise until doubled in size, about 40 minutes.
For a round roll shape, pinch off similar size pieces of dough. Working with one at a time, flour hands, pull the seams down and tuck into the bottom of the dough then roll into a ball. Place seam side down into dish.
Transfer the rolls to a greased 13x9-inch glass baking dish or 12-inch cast iron skillet. Brush the tops with softened butter. Sprinkle coarse sea salt on top.
Preheat the oven to 375 degrees F.
Bake the rolls for 14 to 15 minutes, until golden brown. Transfer to a wire rack. Melt the remaining 2 tablespoons butter, and brush over the rolls. Serve warm.
Notes
The dough can be made ahead of time and then frozen. Allow the dough to thaw, rise, and double in size before cutting out the rolls. Recipe featured in New Southern Table.
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