Hot Rolls

Thelma Rains famous Hot Rolls 

 6 – 7 cups sifted flour

1 ½ cups scalded milk

2 cakes Fleishman’s yeast

2 T. sugar

1 t. salt (slightly heaped)

2 t. sugar (in yeast)

½ cup warm water (over yeast & sugar)

½ cup Crisco shortening

1 whole egg, beaten (or two egg whites, slightly beaten)

• Put yeast, 2 t. sugar, and ½ c. lukewarm water in a bowl and set aside to rise. 

•  Scald 1 ½ c. milk, then set aside to cool.  To this mixture, add 1/3 cup shortening, 2 T. sugar, 1 t. salt; when lukewarm, add the yeast mixture and the slightly beaten whole egg (or egg whites). 

•  Pour 6-7 cups sifted flour into a dishpan with a well of flour in the center.  Knead lightly until you can hold the ball of dough on one hand without it running over the side of your hand.  

• Turn the mixture into a large bowl that has been warmed and greased.  (Have enough grease to grease the top and sides completely.)  Turn the mixture over in the bowl, and let it rise until DOUBLE in size.  

• Take mixture out of the bowl, put it back into the flour and knead it down.  

• Then shape the mixture into balls  (approx. 2-3 inches) and put them into greased oblong metal pans.  Allow the rolls to rise again until DOUBLE in size, then bake at 350 until a golden brown.  

Old Fashioned Dressing

 

INGREDIENTS

• 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
• 1 cup unsalted butter
• 1 cup diced sweet onion
• 2 cups diced celery
• 1 cups chopped mushrooms
• 2 large boiled eggs
• 2 garlic cloves, minced
• kosher salt and pepper
• 3 tablespoons chopped fresh sage
• 3 tablespoons chopped fresh parsley
• 1 tablespoons chopped fresh rosemary
• 2 1/2 cups turkey stock
• 2 large fresh eggs

INSTRUCTIONS 

• Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
• Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
• Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery, mushrooms and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
• Add chopped boiled egg
• Pour the onion celery mixture over the bread crumbs and toss well to coat.
• In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
• Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
•