Marie’s Famous Yeast Rolls
These yeast rolls were Marie Poiroux Wilson White‘s prize-winning recipe for 90 years. Serve with butter, jam or jelly, toasted or stuffed with barbecue. Prefer tall rolls? Put them close together in the pan. Rolls can be stored in the refrigerator for 2 to 3 weeks.
Ingredients
2 packages Fleischmann’s dry yeast
3 cups very warm water, divided
2 tablespoons sugar
1 tablespoon salt
6 – 7 cups all-purpose flour, plus more for dusting (Marie used King Arthur or Martha White flour)
2 tablespoons oil
Directions
1. In a small bowl, combine yeast with 1 cup warm water. Set aside. In a separate bowl, combine 2 cups warm water, sugar and salt. Stir until sugar and salt are dissolved. Set aside.
2. Sift flour into a large bowl. Make a hole, or well, in the center of the flour and pour both liquids into the well. Add oil. Gradually incorporate the flour, little by little, until all liquids are absorbed. (All of the flour may not be needed.) Work dough until firm.
3. Grease separate large bowl and put dough into it. Cover bowl with a towel and place in a warm area until the dough rises to twice its size, about 1 1/2 hours.
4. Remove towel. Sprinkle tabletop or large work surface with flour and place dough onto it. Let dough stand for 5 minutes. Knead for 5 to 10 minutes, punching out all air.
5. Grease desired baking pan. Divide dough, making two loaves or smaller individual dinner rolls. Place the loaves or rolls into the greased pan. Cover pan with towel and let loaves rise once more, until doubled in size.
6. Preheat oven to 400 degrees. Remove towel and place the pan with dough into the oven. Bake for 20 to 25 minutes or until the top is browned.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
