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Kentucky State Fair Prize-Winning Rolls

Source of Recipe

From "Lodge Cast Iron Nation" by The Lodge Company


Recipe Introduction

"In 1932, Lynda King Kellermann came to South Pittsburg, Tennessee, to teach home economics and French at the high school. Elizabeth Lodge Kellermann, granddaughter of Joseph Lodge, suggested her oldest brother, Dick, have a date with her new teacher, the shy Miss King. During their courtship, Dick would throw pebbles at her bedroom window to get her to come downstairs. Lynda and Charles Richard 'Dick' Kellermann were married in June 1935 on the King farm. Lynda regularly made special meals for Sunday dinner after church and often served these rolls."

List of Ingredients

â—¦ 1 cup whole milk, scalded
â—¦ â…” cup sugar
â—¦ â…” cup vegetable shortening
â—¦ 1 tablespoon salt
â—¦ 1 cup mashed potatoes (mash them with some of their cooking water—they should be kind of soupy)
â—¦ 1 (¼-ounce) envelope active dry yeast
â—¦ ½ cup lukewarm water (about 110° F)
â—¦ 2 large eggs (if you'd like a lighter roll, separate the eggs and use only the whites), well beaten
â—¦ 5 to 5 ½ cups all-purpose flour
â—¦ Butter


Recipe

In a large bowl, combine the scalded milk, sugar, shortening, salt, and mashed potatoes until well mixed. In a small bowl, dissolve the yeast in the lukewarm water.

When the milk has cooled to lukewarm, add the eggs, dissolved yeast, and enough of the flour to make a soft dough. Put the dough in a bowl greased with butter. Grease the top of the dough. Cover with plastic wrap, and refrigerate overnight or up to 2 days.

Using your hands, form the rolls to be about 2 inches in diameter and about 1 inch high, then place them about 1 inch apart on a 14-inch cast iron round baking pan. Let them rise, uncovered, until doubled in size, about 1 hour. (You can also freeze the rolls once formed. If you do, let them thaw at room temperature for 3 hours before baking.)

Preheat the oven to 400° F. Bake the rolls until golden brown on top, about 20 minutes.

Makes 20 rolls