Pastor Orr’s Wonderful Rolls

This is a recipe for rolls from a former Southern Baptist pastor of my parents and his wife. My parents still glowingly praise it as the best rolls they have ever tasted.

I have the picture of the recipe below and have transcribed it beneath it.

Recipe

Heat 2 cups of milk to very warm (not hot) stage

Add 1/2 (or less) shortening and 1/2 cup sugar. We use vegetable oil and less sugar.

Break cake of yeast into small pieces of use powdered yeast.

Use mixer to mix well.

Add 2 2/3 cups of unsifted flour and mix well. *can add Parmesan cheese to flour to enhance taste*

Cover and leave in warm place about 1 hour—until doubles in bulk.

To this mixture, then add 1/2 tsp of soda, 1 tsp of baking powder, and 2 tsp of salt and enough flour to allow you to handle—about 1 1/2 to 2 cups. Mix well with mixer (if you have a strong one) of by hand.

Dough will be soft. Do NOT add enough flour to make it stiff.

The dough may be used immediately and shaped into rolls—or may be stored in the refrigerator for several days.

On floured surface roll dough to 1/2” thick and cut into desired shapes, or…
Cut strips of dough 1/2” wide; tie in knots and place on cooking sheet or…
Put three 1/2” balls into muffin cups or…
Roll dough into a sheet approximately 6 x 12. Sprinkle surface with sugar, cinnamon, chopped nuts and raisins. Roll up jelly roll fashion. Cut into 1/2” discs and place on cooking sheet, or…
Roll sheet 6 x 12. With pastry brush, or by spoonful. Cover surface with melted butter, sprinkle with parmesan cheese and then sprinkle with grated cheese of your choice. Roll jelly fashion. Cut into 1/2” discs and place on cooking sheet.

NOTES:

Rolls may be “painted” with egg white diluted with water to make them brown prettily. This “paint” will make sesame or poppy seeds well here.

Whatever shape you may choose to make, brush the surface with melted butter so that the surface will be elastic and will rise well—and so that the taste will be enhanced. The rolls are usually ready for baking (400-425 degrees for 13 minutes) when they are doubled in bulk. In cool weather they may be made out at breakfast and cooked after church on Sundays.

The dough is very versatile. The amount of shortening, sugar and salt will be the primary factor in weight control.