- Category: Breads
Sheila Morton, a long-time member of Carteret-Craven Electric Cooperative, contacted us in search of a recipe she saved from Carolina Country shortly after she was married. After some digging, we found the recipe in the “Kitchen Corner” section of our November 1972 issue.
The recipe originally came from Mrs. Linda Lee Cowan of Polkton, who said at the time: “This recipe is unique in that it was given to me by the owner of a large hotel in eastern North Carolina… The rolls were so good that people would stop at the hotel just to eat them with hot coffee.”
- ½ cup hot water
- ½ cup lard
- ¼ cup sugar
- 1 teaspoon salt
- 1 package of yeast
- ½ cup warm water
- 1 egg
- 3 cups plain flour
Soften lard in hot water. Add sugar and salt. Dissolve yeast in warm water and add egg. Mix well all together and add flour. Beat well. Place in refrigerator to chill (dough will be soft until it chills).
Take out one hour before baking (or enough time for dough to rise and double, depending on the temperature of the room). Bake at around 425 degrees for 10 to 15 minutes or until done.
Dough may be kept in refrigerator for two or more weeks using only amount needed.