This s redo of the recipe for Feather Rolls from the Fanny Farmer Cookbook that I first posted in 2011 in February, It was after a really hefty round of snow storms in our northern states in the US. Many people have looked at it over the years.
It’s 2019 November 28. The sun is out! I will have to clear the snow off my car before I bring the rolls to Thanksgiving Dinner this year. First batch just went in the oven!
Wishing for a peaceful and happy day for everyone. My friend, who is wheelchair bound, always says “Be thankful!” on Thanksgiving day. Reminding me to be thankful for the many gifts in my life of friends near and far.
FEATHER ROLLS RECIPE from the 1980 edition of Fanny Farmer’s Cookbook – page 474 of
“Feather Rolls”, as their name indicates, are high and very light.” This was intriguing to me, and the fact that I could make a small quantity was the deciding factor for choosing this recipe. This time I doubled the recipe.
Fanny Farmer Feather Rolls
1 Package of dry yeast
4 Tablespoons of soft butter (I used olive oil)
1 Tablespoon sugar
¾ Tablespoon of salt
¾ cup (1¾ dl) warm milk
2 (280g) cups of flour
- Stir the yeast into ¼ cup warm water and let stand for 5 minutes to dissolve.
- Mix the butter, sugar, salt, egg milk and dissolved yeast in a large bowl and beat until smooth.
- Add the flour and beat vigorously until well blended.
- Cover and let rise in a warm spot for 1 hour.
- Stir down and fill buttered muffin tins half full.
- Cover and let rise for about 30 minutes.
- Preheat oven to 400˚ (205˚C). Bake rolls for 15-20 minutes.
NOTES: I used some cold butter to grease the tin. Also as the dough is wet, I buttered the spoon, which I used to drop the batter into the tins. This is not a lot of work. The yeast does the work for you. They are light and have a soft inside and slightly crisp outside. The recipe makes one tin of rolls. I’ll be making two tins to bring to Thanksgiving dinner.
Welcome to winter!
Thanks for stopping by my kitchen.
Have a great day wherever you may find yourself.