My Moms Yeast Rolls and Special Occasions
|This is Fox Harbour, Newfoundland.
My cousin JuneEllen took this right outside her window.
My mom makes yeast rolls. She made bread everyday for her family. She was the oldest girl of 11 children. She was born in a tiny fishing village in Newfoundland Canada, called Fox Harbour. It is not like she could just go to the grocery store and buy a loaf of bread. Yes, they were that poor, or rich depending on how you wanted to look at it. Besides, there wasn’t a real grocery store for miles.They made their bread daily, and apparently a lot of it. When I was growing up, we bought bread from the grocery store. However, mom still made the bread at least once a week. We usually enjoyed the bread with Sunday dinner or other special occasions. We always had them on Thanksgiving and Christmas too. My mom makes the best bread. The outside is crusty and brown, the inside light as a feather and melt in your mouth. With a pat of butter, I am in heaven! I can’t make bread like my mother. I have tried. I stood next to her and observed exactly how she did it. I would then go home and duplicate it. Somehow it just never got as light and fluffy on the inside as hers. It takes a lot of practice and a bit of patience. This time, I think I may have done it.
If you can make the time, you should make these for Thanksgiving.
1 package quick-acting active dry yeast
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Punch down dough in center and fold over a few times. Spray a 13×9 baking dish with non-stick cooking spray. Separate dough into 12 pieces and roll into balls, pinching the dough together with your fingers at the bottom. Place rolls into baking dish, leaving about 1/2″ space between each. Allow to rise again until doubled in size.
Preheat oven to 400 degrees F. Bake until crust is light golden brown, about 15-20 minutes.