Recipe information
Yield
15 rollls
Ingredients
One 1/4-ounce package dry yeast
3/4 cup warm water (105-115 degrees)
2 1/2 cups, plus 1/2-1 cup The Lady & Sons Biscuit Mix, or any prepared biscuit mix
1 teaspoon sugar
1/4 cup (1/2 stick) melted butter
Preparation
Preheat the oven to 400 degrees. Dissolve the yeast in the water. Put the 2 1/2 cups of Biscuit Mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2-1 cup Biscuit Mix. Turn the dough out onto the surface and knead well 15 to 20 times. Shape the dough as desired. (1 shape heaping tablespoons of dough into balls.) Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls with melted butter while they’re hot.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
