Any worthy southern meal offers a breadbasket, not just one kind of bread. At The Blue Willow Inn, you can always count on corn muffins and buttermilk biscuits; but for mopping gravy, sometimes a soft yeast roll is essential.
Recipe Source: Blue Willow Inn
Preparation Time: 120
Cook Time: 12
1 cup boiling water
1/4 cup shortening
1/4 cup butter
1/3 cup sugar
1 package active dry yeast
1 egg, beaten
1 teaspoon salt
3-2/3 cups flour
- In a mixing bowl, pour the boiling water over the butter and shortening. When the butter and shortening have melted, stir in the sugar and cool to lukewarm (about 105 degrees).
Stir in the yeast and let it dissolve.
Stir in the egg and salt.
Sift the flour into the liquid, about 3/4 cup at a time, adding enough to make a soft dough. Lightly cover and allow the dough to rise in a warm place for about an hour, until doubled in size.
Punch down the dough and form it into round rolls, each slightly bigger than a golf ball.
Place these rolls on a lightly greased baking pan and allow them to rise until doubled in size, about 30 minutes.
Preheat oven to 350 degrees.
Bake the rolls 10-12 minutes until light brown.
Remove from oven and brush with melted butter.