Hot Rolls

These Hot Rolls are another delicious bread recipe from Mom. They are easy to make, but do require some planning because the dough needs to be refrigerated overnight and, once shaped, the rolls need four hours to rise. But do not let the required advanced planning stop you from giving these rolls a try. Like all homemade breads, the wonderful smell of rising and baking bread will fill you home, making it hard not to eat one of these rolls the moment they are done baking.

Mom's recipe calls for lard. I used butter instead. I have nothing against lard; I just don't keep lard around. I suppose crisco or margarine could also work. Mom's recipe also called for the rolls to be baked at 450 for 20 minutes. I nearly burned the rolls about 15 minutes into the baking time. So, I would recommend 15 to 20 minutes at 375.

Hot Rolls 

• 6 Tbsp. butter
• 3/8 cup sugar
• 1/2 tsp. salt
• 1/4 cup warm water
• 1 package yeast
• 1/2 cup boiling water
• 1 egg, unbeaten
• 1/2 cup cold water
• 3 1/2 cup flour

Cream butter, sugar, and salt. Dissolve yeast in warm water (about 115 degrees). Add to the butter mixture the boiling water, egg, cold water and dissolved yeast. Add in flour and blend. Refrigerate dough overnight. 

Grease muffin tins. Make up shape of cloverleaf rolls by taking about a tablespoon of dough rolled into ball, then placing 3 balls in each muffin slot in the tin. Let stand covered for about four hours. Bake at 375 for 15 to 20 minutes. Allow to cool. Enjoy!