Mom Prudhomme didn’t buy bread—she made it. Nearly every day, the aroma of freshly baked yeast rolls filled the home, and the children were careful not to jump or run in the house for fear of making the dough “fall.” These rolls, tender with a light crust and full of deep, yeasty flavor, are best served warm with butter and cane syrup—the way Paul loved them.
Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Servings
Makes 1 dozen large rolls or a 13 × 9-inch pan of bread
Ingredients
2 cups hot milk (105° to 115°)
1 tablespoon sugar
2⅛ teaspoons salt
2 (¼-ounce) packages dry yeast
6½ cups all-purpose flour, in all
6 tablespoons unsalted butter, melted
¼ teaspoon vanilla extract
1 tablespoon vegetable oil
1 tablespoon sugar
2⅛ teaspoons salt
2 (¼-ounce) packages dry yeast
6½ cups all-purpose flour, in all
6 tablespoons unsalted butter, melted
¼ teaspoon vanilla extract
1 tablespoon vegetable oil
How To Prepare
In a large bowl combine the hot milk, sugar, salt, and yeast. Let sit 5 to 10 minutes; stir until yeast granules are thoroughly dissolved. Add 2 cups of the flour, 5 tablespoons of the butter, and the vanilla. Mix by hand until well blended and most of the flour lumps are broken up. Let sit about 15 minutes. Add 3½ cups more flour and mix a few seconds by hand until blended, then continue mixing vigorously for 1 minute more.
Turn out onto a surface floured with the remaining 1 cup flour. Knead by hand for about 2 minutes. Form into a smooth ball and place in a large clean bowl. Drizzle the oil on top of the dough and knead in the bowl about 30 seconds more; form dough again into a smooth ball. Cover with a dry towel. Let stand in a warm place (90° to 100°) until doubled in size, about 1 hour. (Place in a slightly warmer place if dough hasn't doubled in 1 hour.)
Punch down dough and divide into 12 equal portions (about 3¾ ounces each). Roll dough by hand into balls, making tops smooth by stretching dough and tucking edges under. Place in a greased 13 × 9-inch baking pan, pressing rolls down to fit snugly against each other and sides of pan. Cover with towel again and let rise until almost doubled in size, about 50 minutes.
Bake at 425° until golden brown on top, 20 to 25 minutes. Rotate pan, reduce heat to 300°, and bake until done, about 15 minutes more. Remove from oven and sprinkle a few drops of water on tops of rolls to soften the crust. Brush tops with the remaining 1 tablespoon butter. Let cool 5 to 10 minutes before removing from pan, then turn rolls over onto a platter. You can serve them piping hot (and they're delicious), but we've found they are even better if you let them sit about 45 minutes.
LAGNIAPPE
To test doneness, carefully remove one roll from pan; bottom should be evenly golden brown, and when bottom and sides are gently squeezed they should spring back into place. In high-humidity areas, store in paper bags or a bread box (instead of airtight containers) so the bread can breathe.
Turn out onto a surface floured with the remaining 1 cup flour. Knead by hand for about 2 minutes. Form into a smooth ball and place in a large clean bowl. Drizzle the oil on top of the dough and knead in the bowl about 30 seconds more; form dough again into a smooth ball. Cover with a dry towel. Let stand in a warm place (90° to 100°) until doubled in size, about 1 hour. (Place in a slightly warmer place if dough hasn't doubled in 1 hour.)
Punch down dough and divide into 12 equal portions (about 3¾ ounces each). Roll dough by hand into balls, making tops smooth by stretching dough and tucking edges under. Place in a greased 13 × 9-inch baking pan, pressing rolls down to fit snugly against each other and sides of pan. Cover with towel again and let rise until almost doubled in size, about 50 minutes.
Bake at 425° until golden brown on top, 20 to 25 minutes. Rotate pan, reduce heat to 300°, and bake until done, about 15 minutes more. Remove from oven and sprinkle a few drops of water on tops of rolls to soften the crust. Brush tops with the remaining 1 tablespoon butter. Let cool 5 to 10 minutes before removing from pan, then turn rolls over onto a platter. You can serve them piping hot (and they're delicious), but we've found they are even better if you let them sit about 45 minutes.
LAGNIAPPE
To test doneness, carefully remove one roll from pan; bottom should be evenly golden brown, and when bottom and sides are gently squeezed they should spring back into place. In high-humidity areas, store in paper bags or a bread box (instead of airtight containers) so the bread can breathe.
