Once a year Daily Dozen Ministry, a prayer ministry, meets at our home for dinner. And being the generous people that they are, they insist on bringing something for the meal. Last fall, Dottie Dooley brought Myrtle’s Feather Rolls. They were a hit. It turns out that Dottie’s mother got the recipe from her friend Myrtle. So Dottie has been enjoying the rolls for well over 60 years, and hasn’t had a stale one yet! This weekend, when I called Dottie to discuss the recipe, she had just made a batch for Friday night guests.
The rolls pictured are actually ones that Dottie brought to our house, and left behind for Ron and I. Somehow, I never got around to making them, but now after preparing this post, I am itching to make them myself.
|Myrtle's Feather Rolls|| |
- 2 pkgs. dry yeast
- ½ cup lukewarm water
- 1 tbsp sugar
- 1 cup milk
- ⅓ cup oleo
- ⅓ cup sugar
- 2 tsp. salt
- 2 beaten eggs
- 4 cups flour
- Dissolve yeast in warm water with 1 tbsp sugar.
- Let stand 20 minutes.
- Scald milk, and sugar, oleo, and salt.
- Cool slightly and add yeast mixture.
- Mix in eggs and flour, 2 cups at a time.
- Refrigerate dough overnight.
- Roll out dough into rectangle.
- Butter the dough.
- Roll up like jelly roll.
- Cut into 2 dozen pieces.
- Put each piece into greased muffin tin.
- Let stand ½ hour.
- Bake in 400 degree oven for 10 minutes.