While growing up in West Texas, I was so inspired by my grandpa, a sweet, gentle, hardworking pumpkin farmer. I was always amazed at growing “food”. As I moved on and went to school in Abilene, married, and started a family, I had my little backyard vegetable gardens. I later lived in other parts of the country, in places that didn’t always have the best growing conditions for pumpkins and such. We were stationed in Biloxi, Mississippi and later lived and worked around Cocoa Beach and Cape Canaveral, Florida. Then, it was on to Colorado. I longed to be a vegetable farmer in West Texas like Grandpa. At times, I began to think that my dream was going to have to evolve into opening a fresh produce market where I would sell pumpkins and other produce; after all, I don’t know much about farming, and Grandpa has long-since passed. But then I moved back to Texas. I told all my friends and co-workers that I was moving back to Texas to become a pumpkin farmer; you should have seen some of the looks I got! Sometimes, I would add that I might even have my own vineyard and grow grapes; they found that a little more interesting than pumpkins. Along the way, I took an interest in nutrition and considered going back to school to learn everything I could about the subject. I haven’t become a farmer (I don’t even have a very successful garden), and I haven’t opened a market, and I certainly haven’t gone back to school.
All this has led me to write food articles, and create and collect recipes. We recently found the recipe that my grandma so lovingly wrote down for me so that I could carry on making her comforting, fabulous yeast rolls. You know…. the recipe you put away for safe keeping and then can’t find it for years! My mom found it tucked away in my copy of our county history book. I was so happy to see Grandma’s beautiful handwriting.
Grandma’s Yeast Rolls
1 pkg dry yeast (¼ oz.)
2 cups warm water
6 cups flour
½ teaspoon salt
½ cup sugar
¼ cup shortening
Dissolve yeast in 2 cups water, add ½ cup sugar and salt. Add flour a little at a time and knead until the dough isn’t sticky but not dry. Put in greased bowl and let rise until double in size; work down then roll out and cut into rolls and let rise to almost double and bake at 400 degrees until golden brown.
Life made sense again, back in Texas with Grandpa's pumpkins and Grandma's yeast rolls....and the new family tradiion--King Arthur Flour!