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From the family collection

Hot Rolls

Soft yeast rolls, brushed with butter.

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What you need

Servings not specified in the family recipe.

½ cup warm water
1 cake yeast
2 T sugar (plus ⅓ cup for bowl)
2 heaping T shortening
1 T salt
1 cup boiling water
2 eggs
3½ cups flour

How to make it

Mix yeast in cup with warm water and 2T sugar.
In bowl, dissolve shortening with salt, ⅓ cup sugar, and boiling water — let cool.
Combine mixtures, add beaten eggs and flour.
Let rise until doubled.
Don't knead.
Sprinkle flour on top, press down to remove air.
Best to refrigerate overnight.
Cut rounds, dip in melted butter, fold.
Let rise.
Bake at 400°.

Pour with it

A good bottle makes it a night.

Open a Prosecco while the rolls are still warm.

Our suggested pairing. The original recipe does not name this bottle.

Prosecco

Corte Giovanni Rose Prosecco

Just a few miles south of the beating heart of Prosecco, Valdobbiadene, is the Societa Agricola Colli Asolani di Bedin where Corte Giovanni is made. This third-generation producer was founded in 1948 by Giacomo Bedin where the family has long specialized in Prosecco grown on the gentle slopes of the Colli Asolani hills. This is made from Glera, the classic grape of Prosecco, but a small amount of Pinot Noir is blended in for color and richness.

Light Bodied Apricot

(NET)

Prosecco

Corte Giovanni Rose Prosecco

(NET)

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