Cooking with Erma.

My grandmother has been a cook for as long as I can really remember, she even used to own a restaurant at one point. I still lust over the home made chicken and dumplings! It’s something you just don’t forget. Today however, is all about the sweet tooth. I’m sharing her special rolls recipe but not only that I’m also including the option to make cinnamon rolls! Crystal immediately got to work so we could have something to show for you as well!

Erma’s RollsRecipe by Erma Hudson. Photo copyright Matt Hudson.

Take your blender and add:

  • 1 cup of hot water
  • 1 package of yeast
  • 1/4 dash of sugar

Let set until it foams up. Put the top on the blender and run for 10 seconds. Now add:

  • 1/2 cup of sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 tsp of salt

Run blender again for 10 seconds, get a large bowl and add 3 cups of flower, then pour the blender contents over the flower. Stir well and cover with foil. Now just place it in a very warm place to rise for 4-6 hours. In our case we just used our laundry room, when the dryer is on it stays pretty warm in there. When Crystal made a second batch she used the garage instead, we have a closed door garage and it’s hot outside in Louisiana so when the door is closed it’s pretty warm in there.

After the dough has risen, roll the dough into balls, and place them into a buttered baking dish covered with foil. Now place the pan back into a warm place until the dough has risen a second time. Once the dough has risen for the second time, place the pan into the oven at 350 for 20-25 minutes or until golden brown.

Cinnamon Rolls:

Sift flower on flat surface to roll dough, make sure to roll it out thin! Pour melted  butter on the dough and smear until it is covered. Sift a generous covering of powdered sugar on top then sprinkle with cinnamon. Now roll the dough in jelly roll fashion, then cut into rolls and place in a buttered pan.  Let it rise until it’s doubled in size. Bake at 350 for 20-25 minutes. Remove from oven and get ready to add the icing.

To make the icing:

  • 1 stick of melted butter
  • 1 pound of powdered sugar
  • 1 tsp of Mexican vanilla extract (yes you read that right, Mexican vanilla) if you can’t get that, then regular vanilla will work.

Finally, add enough water to make a spreading consistent and spread them on your rolls, all done! Now share & eat the yummy-ness that ensues!

We’ll have more recipes in the future! Be sure to let know us know how yours turned out and what you think in the comments!

Matt-

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