Faith, Folklore, and Friends

I love making yeast rolls.  I started making them about forty years ago, and I never get tired of it.  If the rolls turn out well at a holiday dinner, it really doesn't matter about the rest of the things you serve, because the rolls are all your guests will remember.  It is not that hard if you take it step-by-step.  I usually start at least three hours before dinner will be served. This recipe comes from an old Southern Living cookbook.  When you find one that works for you, stick with it. Start with 2 cups of warm water in your mixer bowl.  Add 2 packages of dry yeast, or 2 tablespoons if you buy yeast in bulk like I do. After about five minutes, the yeast will "bloom" or rise to the top and bubble like this.  If your yeast doesn't rise, dump this out, go buy some fresh yeast and start over.  Ask me how I know this. Go ahead and prepare a large, greased bowl for the dough to rise in. After the yeast is ready, add 6 tablespoons of su