Thank you LindaC and Mrs. Avery

5 years ago

In preparation for our little Easter dinner on Saturday, I pulled out my dog-eared, splattered copy of Mrs. Avery's rolls once again. It is attributed to LindaC Gardenweb and I'm sure it is at least 15 years old. It has become my go to for rolls, Bunny buns, cinnamon rolls, cheese buns, you name it. Anyway, I don't know who Mrs. Avery was but thank you LindaC for sharing her roll recipe. It has never failed me.

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lindac92

5 years ago

Aww....you guys!!!
Mrs Avery was a neighbor when we moved into the first "Owned" house in 1939. Mrs Avery brought over a pan of rolls and my father went crazy for them and asked for the recipe. For a lot of years there was almost always a refrigerator container ( white enamel with a sliding lid) of roll dough in the refrigerator and at just 4 rolls for dinner for the 3 of us it lasted most of a week and just got better as the week went on.
The recipe came from an old edition of The Boston Cookbook I learned later. Here it is.

2C Scalded Milk, cooled to warm temperature

3T Shortening or Butter, Melted

½ C Sugar

1 t salt

2 eggs, beaten

2 pkgs yeast (or 1T bulk yeast)

1/3 warm water

4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees)
with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the
milk, butter, remaining sugar and salt.
After the yeast foams, add the yeast mixture to it, and the two beaten
eggs to the mixture. Either by hand or
in a stand mixer, blend in flour a cup at a time until the dough is soft and
fairly sticky. Turn onto a floured board
and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then
shape into rolls. Bake at 350 until
golden. May brush with egg wash or
butter and sprinkle with sesame seeds.
Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of
sweet breads like cinnamon rolls or brioche.

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Comments (15)

Sooz
5 years ago
Perhaps it's time to post the recipe for those who are also interested? LindaC's recipes are so tasty!!!
plllog
5 years ago
It's nearly rhubarb time, isn't it? Even my rhubarb hating mother loved Lindac's rhubarb pie!
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wednesday morning
5 years ago
looks like a basic sweet egg bread recipe. I make this kind of bread as an Easter bread. Made some yesterday and just had a hunk of it for breakfast.

This is the same kind of bread that is known as Portuguese Sweet Bread and also as Hawaiian Bread.

It is wrapped around hard boiled eggs at Easter from an Italian tradition.

It serves as a base for making great cinnamon rolls, hot cross buns, and is also the basis for King Cake at Mardi Gras. Or, at least, it used to be the basis for King Cake. It seems that much of the commercial King Cake in New Orleans anymore is more like a sweet roll.

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lindac92
5 years ago
Never made it into bread....I'll give that a go.
And I will say that if there are any leftover getting stale it makes lovely bread pudding!
arkansas girl
5 years ago
As I was looking for posts of this recipe before it was posted in this thread, I saw that there is a part missing to this recipe...it seems they leave out to allow the rolls to rise before baking. I found the recipes posted a bunch of times and always leaves out allowing the rolls to rise until doubled in size. Is this a necessary step or do you not have to do that? Someone actually asked about it and some other person besides linda said to allow to rise first....I would like to hear this from linda herself.
plllog
5 years ago
There was a food network show a couple of weeks ago where contestants had to make “hot cross bunnies”, which pun tickled my fancy. They used a number of different doughs. It sounds like Linda's bun dough would work really well. I'm not sure how to make the bunny shaped loaf look cross, however. I don't think I've ever seen and annoyed bunny, let alone a cross one! Probably have to anthropomorphize with eyebrows or something. :)
bragu_DSM 5
5 years ago
JC

what do you get when you pour boiling water down a rabbit hole?
plllog
5 years ago
That's mean! You're supposed to dispatch the bunny before you make the fricassee!
HU-753479426
5 years ago
Here's a fun idea for Easter pancakes

seagrass
lindac92
5 years ago
Yeah...of course let the shaped dough rise to almost double before baking! I need to add that to my copy. I always used the hand written copy, but one time my son was here and helping with the Christmas cinnamon rolls and getting frustrated reading my handwritten scribbled recipe, so he formatted and typed it up for my file......and neglected to say allow to rise before baking!
WalnutCreek Zone 7b/8a
5 years ago
Thanks for assuring all of us about the 2nd rise, @lindac92.
arkansas girl
5 years ago
Thanks for clarifying that for me! I'm not very proficient in bread making and need things spelled out and you know what they say about assuming...HEEHEE!
annie1992
5 years ago
Dave, I know that joke. You get a hot, cross bunny! (grin)

Thanks for bringing this back up, I haven't made it in a while. I always let it rise a 2nd time, just because that seemed "right". I'm glad it was, because the rolls always turned out well.

Annie
bragu_DSM 5
5 years ago
this is a great recipe. it also was my grandmother's go-to recipe ... I make rolls in the pie tins and freeze them. always am asked to make the 'grandma rolls' for the holidays ... I call it the scalded milk recipe ...

Thank you LindaC and Mrs. Avery

lindac92

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