“Miss Mary Loyd’s” Dinner Rolls

recipe image

  • Serves
Creator Notes

Miss Mary Loyd Younger (in actual fact, I mediate, she used to be a Mrs., nonetheless it completely’s the South, so she will be able to get called Miss) used to be a standout cook dinner in a church-stout of standout cooks at First United Methodist Church in Marion, Arkansas. If she is mute alive, she ought to be some past 80 by now; if she is, I hope she’s now not online and reading this space, else I will be in immense bother for both getting her age detestable, or telling it if I purchased it factual. In any event, when the Methodist church served the pre-Thanksgiving turkey dinner everyone year (social event of the season, and they paid for the Fellowship Hall with 5 years’ price of it), Miss Mary Loyd consistently made the rolls. 1,200 of them. On memoir of they stopped promoting tickets at 600, and everyone purchased two rolls. No more. And no one passed up the 2nd one. Every Thanksgiving and Christmas, I will my Methodist cookbook and flip to the page that is mainly the most spotted with water and butter and flour and such, and I catch Miss Mary Loyd’s rolls. In between, I exercise the same recipe to catch loaf bread on frosty Saturday mornings after I most animated need a treat, and rolls with some ruffles and flourishes (rosemary within the batter, or stuffed with grated cheese, or formed treasure a biscuit and baked on a cookie sheet for ham sliders), or cinnamon rolls, for other particular events. Thanksgiving and Christmas, even though, receive Miss Mary Loyd’s fashioned recipe because some things are most animated about tradition. I mediate she’d treasure that. – Kayb —Kayb

Check Kitchen Notes

This recipe made an completely tremendous, gentle, ethereal, church supper dinner roll. A candy, crispy exterior crust presents attain to layers of yeasty gentle, ethereal, flaky goodness. I mediate the roll wishes a marginally more salt, and next time will brush them with melted butter after they attain out of the oven, and sprinkle on Maldon or other crunchy salt. A few other critical beneficial properties: the dough used to be reasonably damp after I first scraped it out of the bowl, nonetheless after resting for 10 minutes, used to be now not sticky. The dough doubled in dimension in 90 minutes. After the first upward push, I decrease the dough into sixteen equal devices and tucked them into a 10″ spherical cake pan lined with buttered parchment. The 2nd upward push used to be carried out in half-hour, after which I baked them at 375° for 25 minutes. A extraordinarily effective dough with a sweetness that can completely catch an out of the ordinary sticky/cinnamon roll. —MrsWheelbarrow

  • Check Kitchen-Permitted


  • 4 cups

    all-diagram flour (Miss Mary Loyd specified Gold Medal or Pillsbury, so that’s what I exercise)

  • 1/3 cup


  • 1 teaspoon


  • 1

    equipment dry yeast

  • 11/2 cup

    sizzling tap water

  • 1


  • 1/3 cup

    softened butter or vegetable shortening

  1. Sift together two cups of the flour with the sugar, and run within the yeast. With mixer at low streak, blend shortening or butter into the flour mixture.
  2. Add the contemporary water (basically the most up so some distance it comes from your tap, Miss Mary Loyd specified) all staunch away, with mixer operating.
  3. Add the egg, and continue mixing.
  4. Gallop in remaining two cups flour with a wood spoon, to catch a subtle dough. Knead frivolously on a floured board and form into a ball. Attach into an oiled bowl, cloak with a towel, and allow to upward push in a warm quandary until doubled, about two hours.
  5. Punch dough down. At this point it’ll both be refrigerated or formed in rolls or loaves and allowed to upward push a 2nd time until doubled.
  6. Bake in a preheated 375 degree oven until barely brown. Could maybe additionally be frozen after baking and reheated to reduction.

I’m a industry professional who learned to cook dinner early on, and get expanded my tastes and my abilities as I’ve traveled and been uncovered to contemporary cuisines and contemporary dishes. I treasure new greens, any form of protein on the grill, and breakfasts that get fried eggs with runny yolks. My recipes have a tendency toward the easy and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in right here and there. And a peanut butter and jelly sandwich on a recede with the depart within the lake, as pictured, is a reasonably ravishing lunch!

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