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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pappy’s Southern Rolls Courtesy Pappy and Jimmie’s Lobster Shack Memphis, Tennessee - 1960 Recipe

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This recipe for Pappy’s Southern Rolls Courtesy Pappy and Jimmie’s Lobster Shack Memphis, Tennessee - 1960 is from The King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope active dry yeast
1/3 cup warm, not hot, water
3 each eggs
½ cup shortening, melted
1/3 cup milk (room temperature)
1 T sugar
1 t salt
3 cups sifted flour
extra melted butter to brush on top
Directions:
Directions:
Place liquid ingredients in bottom of bread machine. (To save time, I use melted butter from the micro, hot water and milk from the refrigerator, just make sure the eggs go in after the other ingredients go together - so they cold milk cools them a little) Add sugar and salt. Place flour on top and yeast on top of that. Run on dough setting until risen. Punch down. Makes 18 rolls. Cut into three pieces and then make 18 balls from each third. Place 2 balls in each greased (spray oil) muffin pan cup. Spray with a little oil and let rise, lightly covered in plastic wrap, until about ¼ to ½ inch above the muffin pan. Bake at 400 degrees in a preheated oven for 8 to 12 minutes. Brush with additional melted butter if desired.
Personal Notes:
Personal Notes:
A recipe from a great old restaurant in Memphis...located down in the little area for college and restaurants. Nice light rolls!

 

 

 

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