The one thing I always looked forward to when Thanksgiving rolled around was not the turkey, not the pies, but my grandma Kendall's rolls. They were seriously from another world-they were so soft, fluffy, buttery, and tall. She would bake probably around 40 and by the time Thanksgiving dinner was over, they would always be gone. Many people in my family have tried to replicate my grandma's rolls, but they are hard to get just right. Even if you add all the right amounts in the right order and everything, it takes a special touch when you handle the dough to get it to turn out right. Since my grandma has passed away, I am determined to master her recipe so her rolls can live on.
Recipe by: Alice Kendall
1 c. milk scalded (or 1/4 c. powdered milk & 1 c. hot water)
1 yeast cake dissolved in 1 c. warm water in a large bowl
Mix together:
3 eggs beaten
1/2 c. sugar
1/2 c. cooking oil
2 t. salt
Add milk and yeast, then add 6 c. flour. Cover & let it rise until doubled in size. Shape into rolls by putting on floured board. Let rise again and bake at 400 degrees for 10-20 min.
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