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I thought you would like the recipe for Mother Lee’s Rolls. This recipe was given to my mother by a friend of hers. When I married I found out Mother Lee was a relation to my husband’s great grandmother. I’m not sure what but I do know these will be the best rolls you ever put in your mouth. I’ve made them into dinner rolls, cinnamon rolls, small loaves of bread (varying the baking time of course). Enjoy.
Mother Lee’s Rolls
The way I form the rolls is by rolling them out, 1/4 dough at a time, 1/4 inch think. Cut with a round cutter. Dip in melted butter and fold over to create half circles. Have the rolls touching in the pan. With the cutter I use 13 will fit in a cake pan and 4 columns by about 10 - 12 rows in a jelly roll pan. I get 3 cake pans and 1 jelly roll pan. You can do the math. ;)
If you want to have them the same day substitute 1 cup warm water for the cold and let rise and proceed as directed.
I hope you enjoy Mother Lee’s rolls as much as we do.
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