GRANDMOTHER TUCKER’S YEAST ROLLS

For part of my childhood I was fortunate to spend time with some of my greatgrandmothers. One of my most vivid memories of being at my Great-Grandmother Tucker’s house was the smell of these rolls baking. Thankfully, my aunt kept the recipe, and each time I make these I am reminded of those sweet memories.

1 cup warm water

¼ cup sugar

1 (¼-ounce) package active dry yeast

¼ cup solid vegetable shortening

1 large egg, lightly beaten

1 teaspoon salt

3 ½ cups all-purpose flour

2 teaspoons canola oil

2 tablespoons melted butter

Pour the water into a large bowl, and stir in the sugar and yeast. Let the mixture stand for 5 minutes, until slightly foamy or bubbly.

Add the shortening and beaten egg, and stir until well combined. Add the salt and the flour, a little at a time, stirring until smooth. (Or use an electric mixer with dough hooks to combine the ingredients.)

Grease a large bowl with the canola oil. Place the dough in the bowl, and turn it once to coat the top of the dough. Cover the bowl with a kitchen towel, and let the dough rise until doubled in size, about 2 hours.

Grease two muffin tins. Pinch off 1-inch balls of dough, and place 3 in each muffin cup. Cover with a kitchen towel again, and let rise until doubled in size, 2 to 3 hours.

Preheat the oven to 400 degrees. Brush the melted butter over the tops of the rolls. Bake for 10 to 12 minutes, until golden.

MAKES 16 TO 18 SERVINGS.