There is always that morning when I wake up craving for Mom’s dinner rolls. She makes the lightest, softest, and most moist rolls an it’s something I haven’t been able to imitate until now. I loved waiting for Mom’s rolls. The moment she paled them inside the oven, I would always stay there just so I could snatch a piece whenever she took them out. Rolls are best fresh from the oven.
They’re still hot so the butter would still melt deliciously. That’s what I always did and Mom let me because she knew I wouldn’t stop trailing her if I didn’t get to eat a roll. I would divide the roll in half using my hands while I was blowing on it because it’s still hot.
Then I would slather a generous amount of butter on one side watching the butter melt until they disappeared in the bread. Then I will slather some more and pour some honey before eating them. The other part, I would eat without any butter or honey just because Mom’s rolls already tasted good without them.
I found this recipe once when I was badly craving for Mom’s rolls. I was quite surprised because while the ingredients were a little different, it almost tasted just the same. So I find myself making these lovely rolls every time I started craving for Mom’s homemade rolls.
Recipe and image courtesy of Make It Do.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Using shortening makes a lighter fluffy roll, but if you’d rather use half or all butter, feel free to substitute it.