The Continuing Quest For Grandma's Rolls

I first used the word Buns instead of Rolls in the title. For reasons I'm sure are somehow linked to a warped childhood, I just could not bring myself to make a reference to my Grandmother's buns...

For a while now I have been on the quest to replicate my Grandma Murphy's huge, fluffy, yeasty rolls. If only she was still with us... As best I can tell, no one in the family ever copied down her recipe. Provided she even had a recipe. Thinking back, I never remember Grandma Murphy having a visible recipe of any kind when preparing a dinner. Then again, I don't recall myself being all that attentive to such details. Still, I persevere, driven by memories of a farm kitchen engulfed in yeasty ecstasy of huge golden mounds of tasty delights spilling out across the table.

Here's where I'm at in the recipe quest so far. These rolls are not "The" rolls but I am getting closer. I'm serving these tonight at DD's house to go with a Beef Stew I'm preparing in a slow cooker or crock pot as some prefer.

peace
fm
Disclaimer: You may notice I didn't do too well in the equally sized dough ball department. Let's just say I was concentrating on "taste" not presentation which may also explain that missing roll...

Light Oat Bread

Ingredients:

· 1 1/4 cups hot tap water

· 2 tablespoons melted butter

· 1 tablespoon honey

· 1 teaspoon salt

· 1/2 cup sour cream

· 3 cups bread flour

· 1/2 cup quick oats

· 2 tablespoons dark brown sugar

· 1 packet rapid rise yeast

Directions:

1. Put all ingredients in order in the bread machine

2. Select dough setting.

3. Shape into a regular bread loaf pan.

4. Let sit covered for half an hour.

5. Baked in a preheated oven at 345 for 30 minutes

Notes:

• Use middle oven rack, the bread really rises while baking
• To Make Rolls:

Form into 12 equal size dough balls. Arrange dough balls touching in a 9x13 lightly greased baking pan. Bake at 375 for 10-15 minutes or until light golden brown. You can also use a muffin tin…

Slow Cooker Beef Stew

INGREDIENTS:

· 3 pounds beef stew meat, cut into 1 inch cubes

· 1/2 cup all-purpose flour

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· 2 cloves garlic, minced

· 2 bay leaf

· 2 teaspoons paprika

· 2 teaspoons Worcestershire sauce

· 2 onion, chopped

· 3 cups beef broth

· 5 potatoes, cubed

· 6 carrots, chopped

· 3 stalks celery, chopped

· 2 ears fresh corn, shaved or 1 can whole corn, drained

DIRECTIONS:

1. Place meat in slow cooker.

2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.

3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Serves 10-12

Serve with oven baked homemade Light Oat Bread or Rolls