Makes 22 to 24 rolls. Nanny Ida has always been known as the bread maker. She always says that nothing tastes as wonderful as homemade bread. When we visit 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 lunchtime 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 recently 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.
1 (.25-ounce) envelope active dry yeast
2 cups lukewarm water (100 to 110 degrees F)
½ cup pure cane sugar
3 rounded tablespoons shortening or lard, softened
1 teaspoon fine sea salt
1 large egg, slightly beaten
7 cups sifted all-purpose flour, divided
5 ½ tablespoons salted butter, softened, divided
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 ½ 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.
Lightly grease 2 baking sheets.
Sprinkle a clean surface with the remaining ½ cup flour. Transfer the dough to the floured surface and roll out to a 15-inch × 12-inch × ¼-inch oval. Using a floured 3-inch round cutter, cut the dough into rounds. Reshape the dough scraps and repeat the process. Lightly press each round into a 4-inch oval. Carefully spread ¼ teaspoon of the softened butter on one half of each oval. (You’ll need about 3 ½ tablespoons butter.) Fold the unbuttered halves over to form a half moon or pocketbook shape. Place the rolls on the pans about 2 inches apart. Let rise until doubled in size, about 40 minutes.
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.
Makes 22 to 24 rolls.
Note: 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.