This family recipe from our Aunt Jo is well over 100 years old. It is a cherished recipe for many reasons. Our aunt Jo is 85 years old and still continues to make these dinner rolls. Aunt Jo was the youngest of 12 children. Her Papa owned a small farm in the Pecos valley. Sadly aunt Jo's mama passed away when she was only eight years old. Aunt Jo missed the company of her mother but learned how to occupy herself while her papa farmed. Jo was quite a few years younger than her siblings who had grown up and left home. Her brothers enlisted in the service and her sisters were married and had started their own families.
Aunt Jo graduated from college, taught first grade, married and had a baby girl. Missing her mother she tried to remember the dinner roll recipe that her mother taught her. She practiced making it until she got it perfect. Obviously the thought of mama's dinner rolls brought her comfort.
I have been working on a cookbook of favorite family recipes and wanted to include a recipe for steakhouse bread. My children and I love the bread they serve at steakhouses. Our family did not eat out much so when we did go out it was a special treat. I thought that I would use our aunt Jo's original yeast dinner roll recipe as a foundation to make steakhouse dinner rolls. They turned out so wonderful I wanted to share it with you.
Step 1: Recipe
3 Large eggs
3/4 Cup molasses (don't use black strap)
1/4 Cup brown sugar
1/2 Cup Salted butter If using unsalted butter add salt to this recipe.
2 Packages of dry yeast regular
1 1/4 Cups warm tap water
1 Cup Almost heaping whole wheat flour
5 Cups unbleached white flour almost heaping
Pam or oil to grease pans.
Makes approximately 12 large dinner rolls.
If you are watching your sugar you may omit the brown sugar and 1/4 cup of the molasses but the bread will not be the dark color.
These are sweet dinner rolls.