Them Dinner Rolls!

 Yes, I said, "Them dinner rolls". Aren't those bad boys just beautiful? 

There is a funny story about these rolls. Well, not the rolls in this photo. I made those rolls tonight but...

Years ago, every Thanksgiving and Christmas, my mother would make dinner rolls from scratch. They were the best rolls ever - all soft and salty-buttery on the inside and a nice brown top. So good. Mama would start making those rolls early the day before she wanted to serve them. At night, she would set the rolls up on top of a high cabinet to rise overnight. When we baked those rolls, neighbors a couple of houses down could smell them. My mother was family-famous for those rolls.

When mama started developing mild arthritis in her hands, my sister and I worried that she wouldn't be making dough from scratch anymore. She didn't make any more bread either except for Thanksgiving and Christmas. We still had those delicious dinner rolls. 

Now, my mother didn't really like anyone in the kitchen when she was fixing a big dinner. My sister and I and some of our female friends would do a lot of the prep - cutting up and hulling vegetables, peeling potatoes, and doing late-night store runs. But at a certain point, Mom would kick everyone out of the kitchen. She did a lot of her pies and bread early in the morning or late at night when everyone else was sleeping.

One year, Mama wasn't feeling well but she still did a lot of the cooking. That was the year that she started letting my sister in the kitchen with her all night and morning. I wasn't jealous then because I really wasn't interested in cooking. Those were my too-cute years. 

After Mama passed away, my sister took over all the major meal preparations. My nieces and their friends were old enough by then to help out with the odd duties. I never did get promoted to sous chef but I could wash dishes and clean a destroyed kitchen like nobody's business. Just like when Mama had been around, every year, we had those delicious dinner rolls. I was a little bit jealous that my sister had gotten that recipe... Not long after that, I did get the recipe. Seriously. This is how I was able to turn out that pan of the rolls tonight.

When the nieces were old enough to be cooking in their own homes, they still came around for some of the holiday meals. One of my nieces brought a long-time friend (just like a niece to us) to one of these dinners. The friend kept talking about how she had sure missed "Grammy's dinner rolls" and she told my sister that she wanted her to teach her how to make them one day. 

This girl ate a roll buttered. She ate one plain. She made a turkey and dressing sandwich with a roll. And she just would not stop talking about those rolls. After she ate almost a whole pan by herself, she just about begged my sister for the recipe.

My sister looked at me and I looked at her and she got up to get the recipe.

We always kept the recipe close at hand and in the freezer around the holidays. Here it is:

The girl and my niece's mouths fell open. They remembered Mama's homemade rolls and couldn't believe that the frozen ones tasted so good. They felt like we had been tricking them for a long time. Honestly, though, Rhodes Texas Rolls are the closest thing to Mama's homemade rolls. Mama's were always a bit larger and a smidge saltier but we remedy that by brushing a little salted butter on the frozen tops when we set them out to rise.

These in this red package rise up large and there are some in, I believe, a yellow package that is "regular" sized. We always try to match the size of Mama's homemade rolls so we get this red package.

These are so easy to make. You literally put them in an oiled pan (I use a 9-inch round cake pan); lightly baste the tops with butter (optional); cover them lightly with cling wrap that you have sprayed with a little oil; set them out of the way where they can rise (I set mine on a high cabinet where heat rises); they rise in as little as 4 hours in a warm house; then you pop them in an oven at 350 and they will take anywhere from 10 to 12 minutes to bake. If you do butter the tops, they will brown faster so let them stay in a bit longer to be completely done.

Best. Rolls. Ever. Well, other than Mama's from-scratch rolls. 

Now that the girls have the "recipe" they can have the rolls any time. I will get in a mood for them, like I did this time, and bake up a pan of 8 that might last a couple of 3 days. The best thing is, they keep well in a sealed baggie after they are cool. They stay soft and fresh-tasting for the next meal. I love to eat mine with butter and honey or with some gravy or just warm and plain.

Man, I miss that old-fashioned from-scratch cooking and baking but thanks to Rhodes Rolls, I can almost remember Mama's dinner rolls.

Peace

--Free