A few days ago, I mentioned my grandmother’s rolls, a treat she always made at Thanksgiving and Easter. I’m speaking of my maternal grandmother, Ruth (Anderson) Ledford. When I was young, my mother and grandmothers taught me to cook, and it turns out I had a knack for breads. I say “had” because I don’t have the time to keep my hand in, although I do enjoy it so, especially the finished product.
Thanksgiving meals in our family require these rolls. I’m pretty sure that everyone would forego the turkey before doing without the rolls. When my mother’s large, extended family gathers for the holiday, I am always asked to bring a batch or two. I sometimes think that’s as much from nostalgia as from the tastiness of the rolls.
This recipe is time-consuming, but otherwise easy. If you don’t have space in the refrigerator, a cold room will do, as long as the dough is loosely covered. A clean dish towel works well for that purpose. Be sure to make these in a bowl that’s big enough to handle the rising dough.