When I was growing up, I spent a lot of time at my Grandparents house in Methuen, MA. They and my Great Aunt Gladys were hardy New England folks. Born in the late 1800s and early 1900s they kept to the lifestyle they were used to. They kept animals for milk, eggs and meat. They gardened and did all their own canning for the Winter. I remember blueberry pies, scones and muffins made from blueberries we had picked during the warm season and the "older folks" had canned. There was always something simmering on the stove, or baking in the oven.
Just last week I was going through an old recipe box and happened upon a recipe that I thought was lost and gone forever. My Great Aunt Gladys (born in 1893) loved home made bread, but was somewhat impatient for the finished product, which as you know can take up to three or four hours, so she came up with a recipe for what she called one hour rolls, a yeast bread that takes a little over an hour start to finish. You have the delicious aroma or fresh bread baking, and the luscious flavor in a very short time. I have decided to share this recipe with you. Here it is, and here's to you Aunt Gladys.
One Hour Rolls
1 Cup warm milk (around 100-110 degrees)
1 Tsp salt
2 Tbsp sugar
2 Tbsp dry yeast, or 2 pkgs dry yeast
2 1/2 Cups enriched flour (can be made with whole wheat or white)
aprox 2 Tbsp butter
Mix all ingredients together until it makes a sticky dough, flour your hands and cut dough into 6 or more rolls. I roll them between my hands to make a smoother roll. Place them on a buttered cookie or baking sheet. Brush the tops with butter and let them rise for the 15 or so minutes it takes for your oven to reach just shy of 400 degrees. I set it for halfway between 375 and 400. Then bake for 15 minutes til golden.
Devour with butter, and with your favorite, soup, stew, chili or as a hamburger roll or sandwich.
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