Mary Alice Rolls

These rolls are a staple in our house. This is Jamons grandmothers recipe. Also know on this blog as Mama. This is his grandma not to be confused with his Momma. I like this recipe because it doesn't have to rise and you just use as much as you want and store the rest in the fridge and use it as needed. It works perfect right after you have mixed it or after it has sat in your fridge for two weeks.

2 Cups warm water
1 package yeast
1/4 cup sugar
3/4 cup oil
1 egg
4 cups self-risisng flour

Here is how I do it. Pour the water into a bowl and add the yeast. Let it set for a minute to dissolve some. The add the sugar, oil and egg and stir it up until blended. Add the flour and stir. Once it's all mixed up it will not look like regular bread dough. It will be more moist and easy to stir. The first time I made it I thought surely I had made a mistake. Then put into a greased muffin pan. Just fill maybe 3/4 full. You will have to cook these in a muffin pan because of the batter. Bake at 400. It takes me 20 minutes but I use that stoneware so if you are using a metal pan I would check them after 15 minutes. Just take them out when they are to the brownness you like. Jamon likes bread almost raw so if you ate these at my house they were just barely browned. You can cover the leftover batter and keep it in the fridge. I don't know for how long. The longest I have gone is 2 weeks and Jamon and I both thought the rolls actually tasted better after that time. I think these are best served as a dinner roll but my friend Heather thinks they are best served at breakfast with chocolate gravy but she is a ding-dong so you should just take my word for it.