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.
- In a large bowl pour 1 cup boiling water.
- Cut 3/4 cup butter into the water. Stir to let the butter melt.
- Let cool. (I use a thermometer to let it cool to about 105 - 110º)
- In 1/2 cup warm water (about 105 - 110º) add 2 packages regular yeast and a pinch of sugar. Mix the yeast until dissolved.
- Add 2t salt and 3/4 sugar. Mix well.
- Add 2 beaten eggs. (I just add them one at a time and beat with a whisk. It works)
- Add 1 cup cold water.
- 2 cups at a time add 7 1/2 cups flour. (I use a large whisk for the first 4 cups then switch to a wooden spoon. The dough will be slightly sticky.)
- Cover. Refrigerate overnight.
- Form rolls and place in greased pans.
- Let rise 2 hours.
- Bake @ 400º for 10-12 min.
- Brush tops with melted butter.
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.