Chef Geo Soul says dinner at her grandmother’s house was always, and still is, a special treat because of the homemade yeast roles. The fresh, warm, buttery roles makes meals even better, says Geo, which is why she is sharing the recipe with others. Here’s what she had to say…
I have such warm memories from my childhood. Sundays and holidays were one in the same when it came to good homemade yeast rolls. My grandma is known as Big Alice, affectionately, by close friends and family. Foxy is a caterer. She used to sell homemade sausages on Chicago’s historic Maxwell St. with her mother growing up.
Foxy had a kitchen inside of a lounge called “Wrinkle City” in the Chatham neighborhood. My grandmother always had a love for food and music, and made sure she lived her life enjoying both. She was also a disc jockey for an Englewood lounge. The Good Rockin’ disc jockey’s name was “Miss Wonderful.” My grandmother is 84-years-old now, but in her golden years she moved to Dallas, Texas where she was able to continue to do what she loved with help from my mother-in-law, Donna Holloway, but known by many as Lady D. from KKDA “Nothing but the Blues.” Donna opened a lounge, allowing Foxy to cater the parties and after-work sets. Foxy even picked up some nights spinning music.
I visit Dallas regularly. If I know my grandmother is cooking, I know the meals with be accompanied with some mouthwatering, buttery, tender, flaky yeast roles. Those roles are apart of my memories. Not only do I look forward to them, but I expect them. As I’ve gotten older, I’ve attended many holiday gatherings, with different people. But no matter how good the food is, when I see those brown & serve rolls, the equivalent to opening up and warming some white Wonder bread, I will silently scream.
The thought of those rolls makes me miss being in the same state as my grandmother. She would whip up yeast rolls at a whim because she loved to see the sparkle in our eyes and hear the “OOHS and AHHHS” we would make. Friends and family would beg for Foxy to send them some. I can hear her saying to me, “You better worry about you having some, the way your brother, dad and cousins eating them.” And as we say our goodbyes and give hugs and kisses, she always hands us a bag of rolls, some for breakfast, some for a snack, and extras for whoever requests them. They’re nicely separated so as not to confuse with the bag of extras she always gives me.
This week’s article comes during a week where almost everyone on Facebook is playing a game called “I’m so Chicago,” or wherever they are from. Well a few people have mentioned Glady’s Kitchenette, 4527 S. Michigan. Well, I’m so Chicago because I enjoy me some Glady’s yeast rolls, but Foxy’s are
better. Dropping the Mic!
So how about you…wow your family with Ms. Foxy’s Yeast Rolls?
Prep Time: 1 Hour 30 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 40 Minutes
Preparing the dough for these dinner rolls, made with an egg and butter, is quick, but allow time for the dough to rise twice.
3/4 cups of butter (put ¼ cup plus 2tbs aside until real soft)
1/2 heaping cup white sugar
3 cup warm milk
3 (.25 ounce) package active dry
Standard can from vegetables (take off paper cut out both ends
will make perfect cutter)
3 eggs, beaten
3 teaspoon salt
8 1/4 cups all-purpose flour
1. Preheat oven to 375 degrees F. Grease baking sheet.
2. In a large bowl, mix the butter(3/4cup), sugar, and warm
milk. Allow to cool until lukewarm, and mix in the yeast until
dissolved. Mix in the egg, salt, and flour. Cover with towel allow
the dough to rise until doubled in size.
3. Roll out the dough take can to cut out circles, place a small
amount of butter(from reserve you set aside) in each circle and
fold over. Cover with towel and allow to rise again until doubled
4. Bake for 10 minutes in the preheated oven, until nice and
golden brown. Use the rest of reserved butter.
Edited by Andrea V. Watson