Here’s some catch up to some comments and I just don’t want anyone to miss out on some good info.
First, I wanted to make sure everyone got Walter’s homemade roll recipe. He left a comment that included the recipe. This sounds so easy I could even do it. Also, Sammie left a comment with her ingredients for salsa and Ron Cameron added his two cents worth. If you have a tasty Real Texas recipe, let me know so we can add it to the Texas Recipe category for all to see. I’m tellin ya Sammie, it doesn’t get much better than that Jalapeno Cheddar cheese soup…..good stuff there.
A couple of other comments: Sounds like Andy Bowen knows Billy Jack and exactly what he imbibed in at the junior senior prom. Andy should know as good as anyone. He and Billy Jack roomed together at UT at some apartments close to campus on Rio Grande Street…yep the Rio Grande apartments. Don’t know how Andy survived! Andy’s a lot nicer person than me or Billy Jack. Combined.
Walter’s Homemade Rolls
2 packages active dry yeast ( 4 1/2 tsp. )
2 cups warm water ( 110-115 degrees )
pinch of sugar
Whisk together sugar and water then add yeast Let proof 5-10 min, or until it blooms or smells.
Mix together:
2 eggs, beaten
1/2 cup sugar
1/2 cup canola or corn oil
2 tsp. table salt
6-7 cups of A.P. flour (all purpose?)
Proof Yeast, Whisk eggs, sugar, oil, and salt together in large bowl. Add yeast mixture after it has proofed; whisk to combine.
Stir 3 cups of flour into egg mixture then add, 1/2 cup flour at a time. You may not need all the flour. When dough becomes too stiff to stir, turn onto floured work surface and knead until dough is smooth but not soft, add a little flour at a time if it is too sticky.
Place dough in a bowl coated with nonstick spray. Cover and let rise in warm place for 1 to 1 1/2 hour till doubled in size.
Punch down dough and make into a ball. With floured hands, pinch off the size of a little bigger than a golf ball, for rolls, about the size of a baseball for hamburger buns, then roll each into a ball and place on a greased baking sheet about 1″ apart. Cover and let rise until doubled Preheat oven to 350 degrees.
Bake rolls 20-30 min., or until golden.
The receipe makes about 18 rolls. Enjoy, Walter Horton
David here: Walter also gave this tip I don’t want anyone to miss. You can find it in the comments somewhere, but here it is also…
Walter explained, “Here is a great way to change up jalapenos, you take a jar of your favorite bread and butter pickles and a jar of your favorite nacho sliced jalapeno and switch the jalapeno with the bread and butter pickles and place each into the other ones liquid. Let stand in the refrigerator for a few days and you have bread and butter jalapeno, and jalapeno bread and butter pickles. Each are great and will keep keep if refrigerated. Try them, you will love the flavors.”
Now since I love both bread and butter pickles and jalapenos, that little trick is going to take place asap. Thanks Walter.
Can’t wait to try all that.
{ 2 comments… read them below or add one }
Walter’s nails need trimming in the picture!!!
I’ve got a yeast roll recipe that is almost identical to Walter’s. We usually cook the rolls in a bread oven on coals. But, I also have a Beer Bread recipe that is real simple.
3c self-rising flour
3T sugar
1c regular beer [I use Lone Star cuz I've been drinking it for 50 years and it just seems a little more TEXAS than some others]
1/2t salt
Mix the dry ingredients and stir in the beer
I usually add in some additional ingredients: crumbled bacon, shredded cheddar cheese and chopped jalapenos and serranos, various fresh spices that Miss Jan has growing at the time
Cook in oven at 350 degrees for 50 minutes and then put some butter across the top and cook for 10 more minutes.