Results: Roll Models

Thanksgiving, Christmas, and Easter. Those were the only occasions when Mom's famous yeast rolls graced our table. We were usually Mom's sous chefs- stirring the cranberry sauce, peeling carrots and the like. The rolls, she did on her own though she sometimes gave us some dough to shape as we liked. Did you help in the kitchen when you were young?

Before I ever met the Home Economics teacher Mrs. Holmes, Mom and Grandma had taught me how to measure wet or dry ingredients. When sifting was necessary. How to gently fold in egg whites. But it was Mrs. H who taught me the to use the practical magic that is yeast. And how to prep and proof the dough. Did you take Home Ec when you were in school?

It was from both Mrs. Holmes and Mom's 1950 Betty Crocker Cookbook that I learned to use one basic yeast recipe to craft a variety of shapes- including crescent shaped rolls that did not come from a cardboard tube. Have you ever been served...

Possibly the best tip for baking perfect yeast rolls every time comes from my sister-in-law. All it takes is a bag of Rhodes frozen dinner rolls. Bridgford will do if you mess up and the grocery has sold out. Sister Shubert's are wholly unacceptable. Prepare as the package directs. Sift a tiny, tiny bit of flour on the edges of the rolls. Everyone will be convinced they are homemade. Works every time. Have you ever used frozen dinner rolls?

So. There you have it. My Roll Models. Marie taught me how to cook the perfect walleye filet. Gran the perfect pasta sauce. My son, to embrace things like feta cheese and fresh pesto. But it took more than one experienced baker to help me perfect my yeast rolls. Did you have anyone special who mentored you in the kitchen?