When I was growing up, one thing I could always count on was that there would be a large mixing bowl in the refrigerator that contained the batter for these light-as-air dinner rolls. These rolls were my Mom’s secret weapon! Knowing that rolls hot from the oven would elevate even the most ordinary menu to memorable, she always kept the batter on hand. She would stir the batter down occasionally and the cool temps in the refrigerator kept the dough in a sort of state of suspended animation, ready to spring to life with the warmth of the oven. The recipe is virtually foolproof and nothing smells any more divine than the aroma of these beauties as they bake.
Now here’s the thing: I feel a little guilty sharing this recipe because, to my knowledge this was the only recipe my Mom ever refused to share outside the family. When I was in high school, our Future Homemakers of America club (You had to know I’d be a member of that organization, right?) gathered recipes to make a cookbook, which we sold as a club fundraiser. I selected several of my Mom’s recipes that I wanted to submit, one of which was the Batterway Rolls recipe. Before giving the recipes to my teacher, I shared my selections with my Mom. She was fine with all of my choices, except the Batterway Rolls. That one, she said, was not to be included. She didn’t make a big deal about it, but I clearly understood that that recipe was special. With this backstory, I hope you all appreciate just how good these rolls are. Give them a try! I know they’ll become a favorite at your house, too. They might even become your personal culinary secret!
Batterway Rolls
- 1 1/2 cups warm water
- 2 packages active dry yeast
- 4 cups sifted all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/3 cup soft shortening (Mom never used anything but Crisco!)
- 1 egg at room temperature
Pour warm water into large mixing bowl. Add yeast; let stand 3 to 5 minutes then stir. Add 2 cups flour, sugar, salt, shortening and egg. Beat with electric mixer at medium speed 1 and 1/2 to 2 minutes until batter is smooth and shiny. Beating in this recipe takes the place of kneading. Stop mixer and add remaining 2 cups flour. Stir by hand until flour is fully incorporated. Scrap down the sides and bottom of the bowl. Cover and let rise in warm place until doubled. Stir batter down. Place batter in greased muffin cups, filling half full; let rise until double. Bake in a 375 to 400 degree oven or until golden brown.
Makes about 18 dinner rolls
Now you know the secret of Beulah’s heavenly rolls! There’s a lot at risk here! I’ve broken my Mother’s trust in sharing this recipe with all of you. Use your knowledge wisely and tastefully. Your family and friends will thank you!
Beulah Jane 