These Appalachia milk rolls were made from my grandma Wilson’s recipe and we had them at every Sunday dinner during my childhood. While I have made them from time to time as an adult, this is the first time attempting them in more than 20 years and the first time, Michele has ever made rolls from scratch.
1 package Yeast (not fast rising)
3 T Sugar
4 Cups Flour
1 tsp Salt
1 Cup Milk
1 Cup Water
Mix yeast, 1/4 cup water (100-110 degrees), 1 teaspoon of sugar and let the yeast bloom for 10 minutes.
Mix together the remaining ingredients and heat the milk up just a bit.
Use a stand mixer with a dough hook and mix until ready. You may need to add two tablespoons more of flour.
Place in a greased bowl and cover with plastic wrap and a towel and place in a warm place. Let rise until double, at least 1.5 to 2 hours. Since we live in Alaska we have to place it near our wood stove. In order for the dough to rise you need a mixture of moisture and warmth an internal temperature of 75 degrees for the dough to will tell you if the yeast is working.
After have allowed the dough to rise, grease a muffin tin and place a large dollop of dough in each cup. Brush with butter.
Preheat oven to 375 and bake for around 25 minutes or until golden brown.
Here is the handwritten recipe (with our adjustments) from my mom, who passed away last year. This post is to honor her and my grandmother.
What are your favorite roll recipes? Please share in the comments and maybe we will give them a try at Forto’s Fort!