Ocelene is one of my favorite people in this world. In the 50s and 60s my grandmother had to have help with her four children because her husband was in the military. Ocelene was recruited to assist my grandmother in making sure dinner was ready for the children every night, while keeping her company on the days her husband was away. Ocelene soon became famous with the children for her irresistible rolls. She started making them in bulk and freezing the extras. Ocelene stayed with my grandmother through the years to watch my grandmother's children grow into adults, for the birth of her grandchildren and even the death of her husband. Ocelene is now the lovely age of 86, and is still my grandmother's best friend. Unfortunately, Ocelene can no longer create her rolls as she is immobile due to her health, but the Williamson family will always have a special place in their heart for Ocelene's Famous Rolls. Happy Holidays and let us give thanks for all the 'Ocelenes' in our life this season! - Table9 —Table9
Test Kitchen Notes
I made these rolls confident based on the recipe that they’d be terrific. I was right. With a mild, balanced flavor, and a texture that is a bit chewy without being heavy, these resemble a classic Parker House roll. The supple, luxurious-feeling dough came together quickly and was particularly easy to knead. (I used about ¼ cup more flour while kneading.) I let the dough rest twice, for a few minutes each time, while kneading. When I resumed, I noticed that the dough had almost instantly become even more elastic and silky-smooth. Thank you, Table9—and, on behalf of me and my family, I hope you’ll also thank Ocelene—for this terrific recipe! —AntoniaJames
Stick Unsalted real butter, cut in 1/2 inch slices
1 1/2 cups
Dash of Salt
In This Recipe
Preheat oven to 450 degrees.
Heat milk in saucepan over high heat until boiling. While milk is reaching its boiling point, mix the butter, Crisco, sugar and salt in a large bowl.
Pour hot milk over butter mixture. Allow the butter and Crisco to melt in the milk. Beat the eggs and add to this mixture. Set aside.
Put the warm water in a cup and add the dry yeast to it, stirring well. Then pour it into the milk mixture.
Gradually add the flour, cup by cup, to the milk mixture until the dough is almost like rubber. When finished combining, cover bowl with a heavy dish cloth and let sit for at least an hour.
After the hour, roll out the dough and cut into desired size. Put a little butter into the center and fold over. Let these rise for another 45 minutes.