Yeast Rolls, The Bread of Life, and Auntie June

 

My family is blessed with bakers bakers and cooks.  Is yours?  Are you one of them?  We have so many on all the branches of my family tree that one year I decided it was time to corral all of the recipes into one large cookbook.  What a fun project!

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Going through the old recipes brought the treasured women and men that made or ate each delicacy to mind.  I journeyed back to childhood, to church dinners, and even some camping trips.  Holidays were relived along with weddings.  It’s funny how food and a certain time or person can be connected.

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Take yeast rolls and my sweet Aunt Eva June.  She has not one recipe in my cookbook for them but four!  Yes, she loves hot from the oven, light, fluffy yeast rolls.  Even the smell of them brings her to mind.  Bread is is absolute favorite treat, even above sweets.

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My Aunt is a strong woman of faith and has been blessed by Abba.   It would take pages to describe how exceptional she is.  She has overcome Breast Cancer in a miraculous way.  Only the touch of Jehovah Rapha, our God that heals could provide some of the news she has received.

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Yeast rolls aren’t the only bread she loves.  She loves Jesus, the Bread of Life and is not shy to enlighten anyone of His power.  When we chat she never fails to tell me that she prays daily for us, misses us, and loves us.  The goodness of God is always in our conversation, too.  Acknowledging His plan for her life she says “He must not be finished with me yet and I want to do what He wants.”

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What faith!  To fight cancer in her eighties and keep such a positive outlook.  She doesn’t need any encouragement from others but gladly gives it to everyone all for the glory of God.

 

                  Auntie June’s Best Rolls Ever


Ingredients: 2 pkg. active dry yeast
3/4 melted butter
2 eggs
3/4 sugar
2 1/2 c. warm water
8 to 9 c. flour
3 tsp. salt

Directions: Soften yeast in water. Add shortening, sugar, salt, eggs, and 4 cups flour. Stir and beat until smooth (about one minute). Stir in remaining flour. This will be a soft dough. Cover tightly and store in refrigerator overnight or until ready to use. When ready to use, work down and make into rolls, dipped into shortening or butter. Let rise until double in size and bake. Bake at 350° for 15 to 20 minutes.

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