Nan Edwards was one of those people who’ll make you beg for a recipe just because they like being begged for it.
It’s been a very long time since I first asked her how she made these wonderful rolls, but when I did, she kept putting me off, saying she did not know where the recipe was when I knew damn well she had it on an index card in that little Colonel Rebel recipe box she kept on top of her refrigerator.
But I was patient and persistent up to the point when I got fed up, called her up one night, and luckily found her in the right mood. As she read it to me over the phone, I could just see her wagging her finger at me every other sentence. It took her twenty minutes, swear to God.
“Dissolve one package yeast in 1/2 cup warm water. When yeast begins to work, add 1/2 cup sugar, another 1 1/2 cup water, 3 tablespoons vegetable oil and 2 teaspoons salt. Blend until sugar is dissolved, add 3 large eggs and beat well. To this mixture, add 2 cups plain flour and blend until smooth. Gradually add enough flour (up to 4 or more cups) and mix well to make soft dough. Cover dough and refrigerate for at least eight hours. When ready to bake, form dough into balls, place in a jelly roll pan or pie plate and let rise until doubled in bulk, about 45 minutes. Preheat oven to 400 degrees, bake for 15-20 minutes until brown. The dough will keep for up to four days covered in the refrigerator.”