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Deadly Blobs
Don’t let the name fool you-these things are a delicious and wonderful yeasty and fragrant way to go. Deadly Blobs is what my grandmother called them, for they do tend to fill you up. But I have a well-known carb addiction and so tend to think if half your meal is a tasty roll or three, so what?
As Thanksgiving meals are being planned here, I humbly submit that these tasty and easy (no knead!) rolls could be a welcome addition. Plus, they are beautiful and a lot of fun with their monkey-bread-esque pull-apart nature.
Deadly Blobs
From my grandmother
1 pkg yeast
1/2 cup lukewarm water
5 tbsp shortening
1 cup boiling water
1/2 cup sugar
1 tsp salt
2 eggs, beaten
5 cups flour
Dissolve the yeast in the lukewarm water in a small bowl.
Place the shortening into a large mixing bowl and pour the boiling water over it. Stir until the shortening is melted.
Add in sugar and salt. Mix well.
Slowly add the eggs and stir.
Then add the yeast mixture, again mixing well after the addition.
One cup at a time, mix in the flour…
until all the flour is incorporated.
Cover the bowl with plastic wrap and store in the fridge at least 8 hours or overnight. The dough will keep in the refrigerator for up to 5 days though, if you are looking to get some of the work done ahead of time.
Once the dough has rested, take it out and sprinkle its top and your hands with flour.
Pull a little more than a quarter-sized amount of dough, and form into a ball.
Place three balls into the cup of a greased muffin tin.
Repeat until all your dough in used up.
Let the rolls rise until double, about an hour to an hour and a half.
Preheat the oven to 400 degrees and bake for 13-15 minutes.
Pop the rolls out and serve with butter, jams, turkey and stuffing and gravy and all the fixings, you know whatever you like.
Also be sure to check out this recipe on YeastSpotting!
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