Jordan Rolls – And Why Interruptions Are The Key To My Success
I’m gonna start out by telling y’all that it is probably not a good idea for me to post today. My normally scattered mind is even more so, thinking on a million different things as I race to finish up my book. I’m trying to make sure my heart is in every story and that I haven’t overlooked a single cherished recipe. My hands are shaking when I stop typing because my heart and nerves say “Go! Go! Go! One more…tell them one more!”.
It’s a race to share my love for you and the wonderful upbringing I have been fortunate enough to have and I want to make sure I eek out every bit of it that I can. Like when an old friend is about to leave and you have to give them that last, urgent hug where you squeeze just a little bit tighter in hopes that they’ll feel how much you mean it. When all is said and done I hope you’ll all read this book and know how very important you have all been in the process of writing it, and I hope you’ll be able to feel how grateful I am and how very much you mean to me.
That said, I’m gonna try to get through this post with the proper instructions, the links where they should be, and not overlook any glaringly obvious details!
But before we get to that, my little soap box has been feeling awfully neglected as of late and so I promised it I’d take it out and dust it off a bit….
~clears throat, stands up straight, and grasps her right lapel as she prepares to address the audience~
The course of writing this book was probably one of the most stressful times in my life to date. Juggling everything has become increasingly difficult and I had to send out a few S.O.S. calls to friends and family members – bless them for answering.
One particular day last week, as my deadline was drawing close, I found myself dreading my daughter coming home from preschool. It had been a very productive morning and I caught myself thinking “She’s going to be here soon. She’s going to interrupt me all afternoon and I won’t get a single thing more accomplished on the book.” I could feel the stress building and I huffed in frustration “Why can I not just have a day without interruptions?”
At that moment, I experienced an epiphany. In the midst of the churning inside, it hit me right in the pit of my stomach just what those interruptions were and more importantly, what my life would be without them.
A day without interruptions would be a day without my kids, my family, and friends. A day without interruptions would be a day without emails from the wonderful people who read Southern Plate and take time to let me know that I’ve somehow managed to speak my heart in a way that has touched theirs.
Sometimes it’s a phone call from my mother in the middle of a blog post. I’m so fortunate to still have her in my life and to count her as my dearest friend. Sometimes it’s a little face peeping around the computer screen who has a habit of starting every single sentence with the world “Mama” and I’m reminded that my greatest dream has come true in that I am a mother to two beautiful children.
In that moment, I saw interruptions in an entirely new light. Not as annoyances, but as blessings, God’s way of checking in with us and reminding us to take a moment to appreciate the things that really matter.
How do I do it all?
After that one moment I can tell you without a doubt that the secret to any success I may have and anything I may achieve is owed entirely to the multitude of interruptions in my life.
As you go about your day, checking off your growing to do list and wondering how you are going to fit it all into the waking hours, I hope you are as fortunate as I am to have the wonderful interruptions that make it all worthwhile.
~steps down and takes a deep breath~ I feel better now. ~grins~
And now for the recipe. This is my personal roll recipe, that I serve whenever an occasion calls for them. They are pretty easy as far as yeast breads go and I hope your family will enjoy them as much as mine does. I especially like to make them whenever I bake a ham, using the leftover rolls and ham to make little sandwiches with the next day.
You’ll need: All purpose flour, sugar, salt, yeast, vegetable shortening, two eggs, and melted butter or margarine.
You’re also going to need some hot water and aren’t we fortunate to be able to just go get that out of the sink?
Lots of folks don’t have such luxuries.
I don’t like to use packets of yeast because I have the patience of a nervous lizard so I use the jar yeast which can be purchased beside the packets.
This way I just measure it out. The back of the jar will tell you how many teaspoons equal a packet. In this case I’m going to use four and a half teaspoons.
I’m going to just put the packet measurements at the bottom, though, because that is what most people use.
This little jar will keep forever if you put it in your fridge but I usually go through a few each year – at least.
Measure your sugar, salt, 2 cups flour, and yeast into a bowl.
Cut in shortening with a long tined fork.
You can use a fancy pastry cutter if you want to but that’s just one more thing to clutter up my kitchen so I got rid of it years ago.
After you get your shortening cut up in there real good, add your eggs.
Like so.
Flash was on in this picture so if it looks a little whiter that is why.
Beat up your eggs a bit.
I know they didn’t do anything to ya but sometimes things like this happen with no provocation.
Those eggs were in the wrong place at the wrong time.
Beat ‘em!
And mix them up in there.
Now we add our melted butter or margarine. You want to melt this and then give it time to cool so that it isn’t too hot.
The thing about yeast breads that is most tricky to folks is getting their liquid ingredients the right temperature. A good rule of thumb that has always served me well has been to make sure liquids are about the temperature as baby’s bath water. Yes, I stick my finger in the melted margarine, it doesn’t hurt anyone.
If it’s as warm as a baby’s bath water, but not hot, then it is a great temperature.
Add the remaining flour.
and the water, again making sure the water is the temperature of baby’s bath water.
If you don’t know what temperature a baby’s bath water is then you could always go borrow a dirty baby, I suppose…
Stir that up good.
It’s going to look like a lumpy blob when you’re done.
Cover that with a towel and let it sit for twenty minutes.
After twenty minutes, it’s going to look like an even bigger lumpy blob.
This is good. You have done well, grasshopper.
Now we need to flour a surface and pour our blob out onto it.
I just put out a sheet of waxed paper to save cleanup and sprinkle a good bit of flour over it so my dough doesn’t stick.
You need to knead..
~pauses and reads that again~ That just looks funny…
Okay, so you need to knead your dough a time or two and what I do is just put some flour on your hands, press the dough into a ball, and then smoosh it out with the heel of your hand. Then put it into a ball again and smoosh it out again with the heel of your hand.
Then wonder what crazy person decided to call that part of your hand a heel because that makes no sense at all to me.
I know, I’m in rare form today but if you think this is bad, you should see me when I’m caffeinated.
From here there are two ways you can go with these rolls.
Okay so in reality there are countless ways you can go with this but I am going to show you the two ways that I use.
I’ll start with my favorite and the less maintenance one.
My favorite Method #1
After kneading your dough two or three times, shape it into a rectangle.
If this doesn’t look like a perfect rectangle to you then squint your eyes until it does…
Cut into strips with a pizza cutter.
And then cut cross wise.
I like this method best because it’s easy and ends up yielding larger and smaller rolls which seem to suit company better anyway.
Spray one 9×13 pan with cooking spray.
Arrange in pan and spray tops lightly with cooking spray.
Cover with towel and let rise for twenty minutes.
~~~~~~~~
METHOD 2
Pat your dough out into a circle, about twelve inches in diameter.
With a pizza cutter, cut the circle into sixteen pieces.
Spray two 9×13 inch pans with cooking spray.
Roll each triangle up beginning on the big end and rolling towards the point.
Like so.
Space them out a bit and put them in two 9×13 pans.
I spray the tops lightly with more cooking spray to have prettier rolls when they are done baking and to help prevent them from sticking in the next step.
Cover with a towel and place in a warm place for another twenty minutes.
note: My oven is not on in this pic.
Another note: Terri gave me this dish towel when she came to visit Bountiful this past summer. Ain’t it purty?
After twenty minutes, preheat oven (without rolls in it) to 350.
Bake for about twenty five minutes. Brush with melted butter or margarine when done.
Method #1
Method #2
My mother in law, Linda, myself, and Mama just before Christmas day dinner at Bountiful.
We had sweet potato casserole, fresh corn, Mac and Cheese (for Katy), sweet and sour green beans, baked ham, Jordan rolls, and Mama’s Velvet cake. I think the best dinners are served out of mismatched dishes around a family table. Keeps the focus where it needs to be anyway.
Jordan Rolls
- 1/2 C solid vegetable shortening
- 1/2 C Sugar
- 1 1/2 tsp salt
- 2 pkg yeast
- 5 C all purpose flour
- 2 eggs
- 1 stick butter or margarine, melted (plus more for brushing baked rolls with)
- 1 1/2 C warm water (like a baby’s bath temperature, this is key with working with yeast)
Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork. Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well. Mixture will look like a big old lumpy blob.
Cover with a dish towel and let sit in a warm place for twenty minutes.
After twenty minutes, turn out onto a floured surface. Sprinkle flour over the top and knead three or four times. Pat out into a square that is about 3/4 inch thick (or see method #2 above). Cut into squares with a pizza cutter. Place in greased 9×13 pan and cover with towel. Let rise another twenty minutes. Bake at 350 for about 25 minutes, or until tops are golden.
Brush hot rolls with additional melted butter.
“Strength comes from the inside,
but must be fed on the outside to be able to grow.”
-Richard Manintveld
Submitted by his loving wife, Deidra. Submit your quote here. Gain motivation and encouragement here as well.
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You never cease to amaze me, Christy. Your positive outlook and way of looking at life and the ways of the world is motivating. You inspire me to be a better person in every way. Thank you for your words of wisdom AND your humor. Thank you too for the Jordan rolls recipe. I shall try it one day, seeing as I have never, ever tried baking bread with yeast and find it intimidating. This post, step by step seems like I just might be able to handle it.
Don’t know what I’d do without ya, Terri.
When I read things like this, you make me want to meet me!
~hugs~
Thank you for all of your support and friendship. And to think I met you through Southern Plate! lol
Gratefully,
Christy
You are so very welcome, my sweet friend. Likewise for your support and friendship that helps to keep me sane. Well….sort of……
OMG! These sound so heavenly. I am a Foodservice Manager for a Middle School. Ironically we have rolls tomorrow and I am going to try cutting our dough with a pizza cutter.
Volunteering for homework – due tomorrow – will post pics tomorrow night. I feel as if you are my family. I can’t wait to check in – I admit when I’m not working – several times a day. Just to make sure I won’t miss something. You not only inspire me but give me several laughs a day. Funny how God brings people in our lives, huh?
~Hugs Kathy~
I feel the exact same way, Kathi. Thank you for being “family” for me!
It’s amazing to have such wonderful people in my life. I don’t know how I ever got so lucky or so blessed.
Gratefully,
Christy
Those rolls look so good! I bet they taste and smell as good as they look. I will have to try to make these sometime soon. I am normally afraid of using yeast but you make this look so easy.
Thanks for the laugh…borrow a dirty baby! HA!
These look SO good…might have to just go make some right now! I love your website!
Oh Yeh….I have that SAME dishtowel!
Thanks so much for the roll recipe. I’ve been searching all over, looking for different ways to make them and bought countless bags of flour trying them out. I’ll add this one and do my best not to pig out on them.
I hope everything gets back to “normal” soon or at least slows down for you. Normal is relative of course.. but not a word you’d use talking about my relatives lol.
Love ya kiddo!
I admit it…I am going to be 40 years old this year – and I have NEVER bought or used yeast in my whole life!…But I think I can do it! I want to try this. Thanks!!!!!!
Kim
Hi Kim, I am 40 and then some and I have at least ~winks~ bought a packet of yeast but have never tried to use it. YET! Let’s do this together, like say, on the first day of February or something. Are you game?
that is a great idea(notice I just barged in on yalls conversation), maybe all of us that are afraid of bread baking could do this on the same day and let Christy know how it turned out!
Sounds like a fun idea!
I’m barging in too, but just to say I have bought yeast before. We use it to put down the commode to keep the septic lines working. Never baked bread with it. Ya’ll have fun baking the rolls. I don’t think I can knead the dough.
Now I’m barging in (but we’re all here chatting so I don’t ever actually see it as barging when we converse on the comment thread, its more like “being social”)
I’m wondering if I should do a video of making these, what do y’all think?
Wanna hear something funny? My MOTHER has never made yeast rolls, either!!!
Let me know if you think a video might be helpful and I’ll do it mid Feb.
Gratefully,
Christy
A video would be awesome!!
Extraordinarily well put, Christy! Thank you kindly!
When my kids were littler, and I was pulled in six directions every five minutes, I’d think, “In no time at all they will be grown – love them now!” and I’d hug them up as hard as I could. Now they’re a little older and a little pricklier to hug (you know how older boys get), but I still hug ‘em every chance I get. Time evaporates!
Who are we to think we’re the center of our universe? Who would we serve if we were? The serving is the point of our lives!
Hats off and big hugs to you, sister Christy!
Julia
Lago Vista TX
I have a little something for you over on my blog. Hope you’re having a great day!
Yum! I have been needing a quick roll recipe. 99% of the time I forget that I want to serve rolls with dinner until it is too late and these will be prefect for those times.
By the way you can get 2 pounds of yeast at Sam’s club for about what one of those jars cost. If you don’t have a membership find someone who does and have them pick it up for ya. I go through probably 3 2lb packages a year.
Christy, you are a very gifted writer. I see you going very far in life with your cooking/books/engagements/TV appearances, etc. Hopefully one day soon you will be on National TV so we can all enjoy you.
The rolls sound so delicious. I will wait for a special occassion to make them. Maybe Easter with a ham would be just the perfect time.
I must say you made me cry talking about your interruptions and what they really mean to you. You are one wise lady/Mother. God bless you and your wonderful family. I would love to meet you one day.
Oh _I can almost smell the yeasty, warm goodness of those rolls through my computer. All they need a a nice blob of strawberry jam and me to eat a half dozen. Oh is that more than a serving???
Christy-I have often wonder how you do it all, but then I think back to when my three sons were young,, in school, band, sports , and all and I now know those were the best days of my life. Treasure each day and when you get a little frazzled just step back and remind yourself what is important and it is not having the shiniest kitchen floor. It’s the sticky kiss from the strawberry jam.
I have never made yeast rolls either, but I am going to try this one, Christy. I love all your recipes and can’t wait to read your book!!
I cannot tell you how relieved I am to read these comments!
I’ve been so worried that folks would quit reading SP since I’ve been busy and unable to post new recipes!
Every comment that comes in has me breathing a little easier.
Thank you so much. So so so much!
Christy
I’ve never made anything with yeast before-though I keep buying the packets and telling myself to do it. This looks like the perfect yeast recipe for my first attempt.
Please don’t worry about us quitting reading SP. I certainly am not going to stop. I think most of us realize you are quite busy at the moment, just like the rest of us from time to time. Give yourself a break! Go love on your hubby and kids. We’ll still be here, ready and waiting for the next wonderful recipe and ultimately your book!
Christy…you couldn’t chase us away with a stick!!!
Have tried in the past to send comments and have been unsuccessful. I must be missing somthing. Cany you tell me what I might be doing wrong? Thanks and I love reading your posts and recipes. Good luck on your book.
What??? Give up reading your funny, wise, wonderful “tangents” and not try anymore of your great recipes?? Nevah happen! Thanks for all you do, and I agree with whoever said can’t wait till you are on national tv (Foodnetwork, are you listening??) so I could watch you every day. Love you, your family, and your blog. Keep up the great work.
Barb
Christy, another wonderful post! All those “interruptions” are truly blessings! Sure would be lonely without them! I sure felt your heart in this post and read it out loud (through my tears) to my husband!
So glad to be a part of this wonderful S.P. family!
The Jordan rolls look amazing! Look forward to making them!
Bountiful Blessings!
Christy, You’re so dear. Every word you write, whether it’s on your soapbox, delighting us with your tutorials, or just passing the time with sweet memories, is just filled with LOVE. That’s why you’re succeeding so quickly – we all feel the love, and so will everyone else out there. Don’t ever, ever change. Love, Patti Moss p.s. I can’t wait to try the Jordan rolls!
Christy:
Hum, we must have been connected mentally when you wrote this blog because my little “interruption(s)” were interrupting me all weekend and I got very little done. I too couldn’t help but wish for more time by myself. Thank you for writing this blog up because I sure did need a reality check. My children are my greatest dream as well.
I don’t usually like to say this but….”told you so!!”. Just because you get busy and have to take a day here and there does not mean we are going to stop reading. You are so silly. lol…
Thanks for reminding us that the interruptions in life are really what makes life worth living, sometimes we forget and do a little whining.
going to try these rolls, I think they would taste really good with some chicken stew.
Love you bunches….Go Easy!
Christy,
Isn’t that the “secret to happiness”, to “find joy in all circumstances?” You got it, girl!
Bless you.
Deborah
Christy girl, you have brought me to tears with this one!! With three boys, uninterrupted time is like gold around here, and I will admit that sometimes in the deep deep parts of me I miss the quiet and calm. But then there wouldnt be those perfect little pudgy hands giving me hugs and high fives, endless games of hide and seek, and slobbery kisses. And all of that is worth any bit of sanity that I may have left
.
But you havent steered me wrong yet, so I may give ‘em a try one of these days.
As for the rolls, these look great, but I have never ever used yeast in my life, and think that I am a little scared
Have a wonderful time finishing the book – enjoy it! You have worked hard to get where you are, take it all in and have FUN!!
Christy, we read even if we don’t “talk” much.
I have been busy-making Cinnabuns, Cinnabun fudge, etc.
We had some good shrimp poboys with white B-B-q sauce. Also, I noticed that Paula Deen and the Neelys are using it.
OOhhh, this recipe came up at just the right time … so easy and it smells great (and I haven’t even gotten it into the oven yet)!! Thanks for sharing …
these look delicious and I would love to make them. that being said, I’ve never tried any kind of bread making other than in a bread machine and I managed to mess that up a time or two. but little ham sandwiches (with good old blue plate mayo) sound so good, I may just have to bite the bullet and try it! Thanks for all the heartfelt stories you give us, they always make me stop and count my blessings!!
I wish I had the patience to bake bread and rolls. I have never had the patience or whatever it takes. My late Mother was an excellent yeast dough baker, even made real good Danish Pastries, and though she tried to teach me, it never worked. She said it was all in the way the dough was kneaded.
Hi Christy – Yummmmmmmmm………these sound so good! I love homemade yeast bread. A few years ago I invested in a 6 qt. Kitchen Aid mixer, and it mixes up the best buns – and lots of other things, too. I go to the health food store for my yeast. It comes in a one pound brick for about $4.00. I put it into a container and keep it in the frig or freezer. One brand is Fermipan instant yeast. Like the jar you are using, it is so much more convenient and affordable. Even tho I live alone now (widowed 2 yr. ago), I have tried many of your recipes and haven’t found one I didn’t love!! Keep up the good work! I’m itching to get my hands on your new book!!!
Beautiful post!
YOUR ROLLS LOOK SO YUMMY CHRISTY. CAN’T WAIT TO MAKE THEM FOR MY FAMILY.
THANK YOU CHRISTY.
God Love you…Girl… you are a hoot!I’m wiping tears and wanting these I cried…..”….Those eggs were at the wrong place at the wrong time..Beat Em”
I CAN NOT wait to try these rolls….I will not let yeast intimidate me anymore!
Take your time….We will wait patiently on pins and needles for you.
Keep up the good work!
Those rolls would make perfect ham sandwiches!! Will have to try it! Thanks so much!
Okay, your method for forming rolls is absolutely genius. Never again will I spend 15 minutes rolling out balls of dough by hand. You’re my idol, Christy.
Watch out Sister Schubert–Jordan Rolls are on the map!!! These look a lot like the Schubert rolls with the round tin…hahaha…I can’t wait to make these. Bread is one thing I haven’t mastered yet. I can make great cornbread and fritters but I think I’m well on my way now…thanks Christy J.
You are awesome Christy… You impress me more with every post. Love ya, girl!
La Pine, Oregon
I love making bread…just spent the last 2 weekends making bread with 3 of my grandchildren! I’m going to try this recipe…sounds good!
Christy,
I found Southern Plate from a link in the new Madison Weekly Paper. It has been a delightful experience. Thank you for all of your hard work on my behalf. Exactly where is “Bountiful”?
Am I wrong or is this the first time I’ve seen a recipe actually named after you? Does this mean you’re finally famous? lol
I know this is silly but I feel like repeating everyone else’s comments is a bit trite but I’m going to do it anyway! lol Every time I see that email pop up telling me there is a new post I just rush on over to SP to read it, looking forward to your bright, sunny disposition and wonderful sense of humor. Really, you are an inspiration in many ways. I know it can’t be easy so i also have to say Kudos for always being there for us!
Ok, on to the recipe…I’ve done yeast rolls before but never quite like this. Yes, the recipe is always similar and always fairly simple but I have never seen one in which you don’t activate the yeast before adding the other ingredients. This seems like such an easy way to do it!!! I mean, it’s just so simple why didn’t I think of it before? Oh wait, because I’m a man. lol Seriously though, this has just made my day because that was always something that deterred me from making them before…prepping that yeast properly. Now, I don’t have an excuse! Wait a second, maybe I should be a bit upset by that because now I’m going to have to bake these a lot more! hehe
Seriously, thank you again for yet another awesome post and recipe. Keep em coming!!!
Michael
Hi Christy, i love your recipes, i tried the chicken stew and my family loved it. I will try the rolls but i will have to miss out the solid vegetable shortening because the shops here don’t sell it.By the way i live in Zimbabwe-Southern Africa.Thank you for the recipes
Your less complicated version actually looks nicer to me! I love how they’re all golden and glistening. Looks delicious.
These rolls look good. Another bookmarked recipe from your site!
Thanks for the “interruptions” reminder – that’s a word inspired by God for certain.
I want to try this roll recipe, probably with a little whole wheat to make it more righteous
I think reading the pizza cutter tip was worth the whole post – though the whole post was worth reading the whole post.
Dearest Christy,
I too LOVE your blogs and they make me laugh and remember when my kids were young. I married at 17 (crazy girl), a year later I had my son and then 2 girls one every other year. When my kids were 2, 4 and 6 I divorced and became a single parent. My kids ask me often, Mom how DID you do it? I worked full time and held a second a couple months of year for Christmas money and attended school, sports, PTA and all other functions. I can remember calling their father and saying “Can you PUHHLLLEASE keep the kids some weekend so I can have a break?? Well, on the rare occasion that he did I would be crying and missing them by Saturday evening! The house was quiet and how can you multi task when there is nothing to multiply the tasks???
I always keep a “perpetual” grocery list on my counter and add stuff as I run out to make shopping easier. My son would go behind me and add “pizza” (or piza) after every line. I would go to the store with a list of 100 items 40 of which was always pizza!! I miss those little scribbles of pizza now… Enjoy them and don’t ask how you do it cause you really already know you do it cause you luv and em and wouldn’t know what to do without em!
Sorry for the long note, you know us southern girls cain’t tell a short story!
Hugs,
Debbi
The rolls look awesome and the recipe doable. I can’t wait to try them as I love homemade bread. Thank you for all you do!!
I have to confess that after cooking for 40-something years, baking yeast breads have not been my thing. This recipe may convert me! I have been off radar getting my lovely youngest daughter married, so haven’t posted for a while. Christy honey, you couldn’t run your SP Family off with a stick, so you just write away and God bless you.
BTW did you know they make “new-fangled” pizza cutters especially for non stick pans? Chas got one at one of her showers. Goes to show you can teach an old dog new tricks!
Christy, I can’t wait to try these. I wrote this in your facebook last night when I saw the recipe on there so just in case I would like to put it here. Your recipes are wonderful but your stories just touch my heart. I feel like when I’m reading them that they are from a cousin or someone close; not from someone three states to the east that I’ll never even meet or talk to. You are absolutely a gifted story teller. May God continue to bless you with your many gifts! Thanks again for touching my soul and making me enjoy cooking again!
Love the recipe — looks so yummy!! And quit reading Southern Plate??? Are you crazy girl??? Us southerners stick together!!
Hi Christy
Another great recipe I want to try! THe pics really do help!
Also my mom & i just had a similar conversation this past weekend. Ours was about how busy our lives are right & managing to keep everything up & running -whew – can wear a girl out, but we are truly blessed to have all the “interruptions” when there are people wanting just 1 phone call (breaks my heart when someone tells me that). I had a friend of mine forwarding me your email about this post, couldn’t wait to email her back to let her know I had already found you! I let every one I know about your site & how user friendly your recipes are. Also how all your recipes I have tried I have been able to find the ingredients (with one exception – cinnamon chips – still looking for them)with no problem at all!!! Thanks for all your blogs – looking forward to your cookbook, would love to get my hands on the first one you talked about.
God Bless & continue on my friend!!
I have always been scared to try and make yeast rolls, but maybe these will turn out ok for me! I think a video would be wonderful(if you have the time to make one!!) I don’t know how you do it all but I love your website, your stories, and your sense of humor!! I will never stop reading your posts, and by the way, I am going to be one of the first in line for your cookbook when it comes out, I am so excited about it, and for you! You are awesome.
HI..
Just took your Jordan Rolls out of the oven. They are AWESOME and sooo easy to make. Will be on the top of my favorite list. THANKS
Oh, how funny to read this it makes me think back at a time when we had gone to visit my sister and before we got out of the driveway she was at her screen door which is all glass cleaning away at the little handprints that had landed there. I had all but refused to paint my kitchen door once because of those little handprints on it. Sometimes it takes interruptions to bring us back to reality. Thanks for the roll recipe it is a good one too.
I’m gonna make me some rolls!!! By the way, my husband says that since I’ve been makin’ your recipes . . . my southern accents has come back! LOL!
The baked rolls look good enough to eat. I gotta say that before they are cooked, they really are sorry looking. Sorry about that. I really love your site and am not really putting it down.
I love people from Alabama,my sweet daughter lives in Huntsville.
Honey, if you think that’s bad you oughta see me without makeup! I’ll spare ya that, though. ~winks and grins~
But I promise uncooked rolls would be a thing of beauty forevermore! It’s all good.
Gratefully,
Christy
P.S. People from Alabama love you back
Christy, I cannot believe a young woman your age has such wisdom. My children have thier own children now and I see them telling their kids “later, later”! I hate to tell them but later is just an excuse to not stop and pay attention to them. I would love to have mine underfoot again. Thanks for all you do.
Barbara
I’ve always avoided making yeast rolls because the time it takes to knead the dough usually 6-8 minutes. Yours sound so simple with only having to knead a couple times, definitely gonna try making these.
This is a comment for all of my fellow readers who have never made rolls: DO NOT FEAR THE YEAST! Seriously as long as the water isn’t too hot yeast breads are really hard to mess up. This is a great starter recipe.
My Southern Plate Friend….This is your West Texas Fan….don’t stress about all of us….we will always be here. I so appreciated your reminder about interruptions! Now go forth and may God Bless you…;)
Hey Christy,
Again a wonderful recipe and heartwarming post. You never cease to amaze me. I just have to tell you that you also helped inspire my Thankful Thursday post this week. (It won’t be posted until tomorrow but if you get a chance I’d love you to read it)
You truly bring a lump to my throat and tears to my eyes with your writing style. You remind us all about the really important things in life. I am so thankful for having found this site and for having the privilege of meeting you.
I can hardly wait for each of your latest posts and recipes and especially for your book to come out. Keep on doing what you do best…being your terrific self!
Blessings,
Christine
Can’t wait for your book – I am sure it will be awesome and worth the hard work! Go Bama Girl! Kathy
so you don’t proof the yeast in the water for this? whoops..hope mine turns out ok, the yeast package i used said to proof it in the liquid first and i used that instead of plain water..
No worries at all! That was fine.
Gratefully,
Christy
I know you have heard this many, many times ovrr — but I do rush on over after geting an email. Thrilled to see what you are baking or cooking up! Your stories lighten my days and bring back thoughts of year ago and new start-over ( like keep trying).
So this thought came to me and I felt I had to write a post on my blog about a few “Remarkable women” bloggers because my list is very long And I have every few followers my family and friends need to know what I know. So I just had to add you to the list as well.You got me excited to cook and bake again and I feel I should be a your sister -darn– but with all my heart I really meant it that you are a “Remarkable Woman”. Don’t know if you’ll have time to read this because of the book and all —but I hope you will one day! You are a indeed a “Remarkable woman”! Kristeen
Can’t wait to try this recipe. You make everything seem so simple and love those step by step pics!
[...] Serve with Jordan rolls. [...]
Christy, I’ve been thinking I’d comment here and tell you how much housework you’ve kept me from doing in the past week while I’ve been reading all of the great recipes you have on Southern Plate. I only discovered you last week and I’ve already made several of your recipes . . . Puddin’ Poke Cake, Strawberry Lemonade, and Jordan Rolls tonight! When I read on an earlier post that you’re concerned about losing readers, I thought I’d assure you that you have nothing to worry about. Your recipes are fabulous and you are hilarious! I’m in South Carolina, born and raised, and everything you write about is so familiar to me. Keep the posts coming as you can and I guess my house will continue to suffer until I catch up on all of the recipes I’ve been missing, but my husband and children will thank you for the great food!
I’m replying to myself here, not sure why . . . But I wanted to tell you the rolls turned out GREAT! Can’t wait to make them again!
Christy, I tried to make these tonight for dinner. They didn’t rise hardly at all the first 20 minutes. It has been 20 more minutes since I have cut them out, and still they look the same. What did I do wrong? I stuck my finger in the water and margarine, and neither one felt too hot. I used a brand new bag of flour and new yeast I recently bought. I am so disappointed. I am going to let them sit a little while longer and HOPE they rise. I’ll go ahead and cook them, but am doubtful they will be good. I REALLY wanted to have success at making a yeast bread!
Hey Lynn!
I understand your disappointment completely. Let me start by saying that I’ve actually baked these before without letting them rise at all (it was an accident and a long story..) and they were still good. Having said that, lets see if we can’t figure out what happened here and let me assure you first of all that you did everything right and it’s not your fault!
What brand is your yeast and what is the date on the package? Even if it isn’t expired, you *may* have gotten a bad batch.
Also, is it cold where you live? The eggs were likely cold when you added them and if your house was cold as well that might have made them slower (as in death crawl at times) to rise. I’d try turning your oven on 300 for two or three minutes, turning it off, and then setting the rolls inside.
I hope this helps! If they still don’t rise, cook them anyway and don’t tell anyone
Gratefully,
Christy
I did go ahead and bake them and they did taste good, just very dense. My egg was probably cold. I will remember to take it out and get it to room temperature next time. I love homemade rolls, so I will definitely try it again. I live in Georgia, so it is a little cold here, but I thought about that before I made them. I had my oven on warm while I mixed everything so that I could put the dough in the oven after I was done (I did turn it off before I put them in too). So, I was trying to take into account the weather here as well. Thanks for all your help!
Good mornin everyone, I hope that you are all having a good day. I just took a pan of bread pudding out of the oven I am getting ready to put a pan of Jordan Rolls in soon. My house is nice and warm and smells wonderful. This is my first try with the rolls, I will let you know how they turn out. Happy Baking Everyone.
HI MISS JORDAN,
MY AWESOME SISTER SHERELL DOLNEY,FROM MADISON, AL. REFERED ME TO YOUR WEB SITE ALL I CAN SAY, LOVE THE PHOTO`S STEP BY STEP! AWESOME IDEA, SOME OF US GIRLS CAN REALLY LEARN BETTER BY WATCHING, BETTER THAN A COOKBOOK I THINK. SHE HAS REALLY BEEN ENJOYING COOKING NOW, I SEE WHY. CAN`T WAIT TO GET MY SELF IN THE KITCHEN AND WHIP THESE LITTLE ROLLS (JORDAN ROLLS) UP MY SELF.I WAS SEARCHING FOR A QUICK YEAST ROLL FOR MY HUSBAND. HE LIKES TO HAVE BREAD EVERY MEAL, JUST LIKE A SOUTHERN MAN
BEST WISHES,
KAREN HUNTER
Hello everyone. I hope that everyone is having a good day. I really enjoy this wesite. KEEP UP THE GOOD WORK. The step by step that you do is awesome, so helpful to me. I made the Jordan rolls. They took longer to bake than the recipe called for , about ten minutes longer. I liked how the rolls came out diffrent sizes. If you are looking for a light fluffy roll then these are not them, as they are very heavy. I knew by the look on my husbands face weather he liked them or not. He tilted his head back , rolled his eyes and said OH MY. After two days and him eating ten of the fifteen rolls he told me that I shouldnt make them anymore because he liked them to much, of course He meant please keep baking these rolls YUMMY. The rolls remind me of some that my mom used to make. I am so glad I found this recipe on here, it is definitely a keeper. I made honey butter to put on them and that made them even more awesome. I am so glad I found this site. Please keep those recipes coming.
Thanks so much
Jill
Thank You!! I have tried and failed so many times with yeast and your tip about baby bath water was grand!!! I think my husband fell a little more in love with me because of these rolls!! Gotta cut em’ a little smaller next time though, hehe, the roll in the middle was about the size of a small plate!! Thanks again your blogs are so helpful and entertaining!!
I was so proud of myself! These were my first EVER yeast bread.. Beautiful, out of the oven…and tasteless. I forgot the SALT!! UGH!! They are still beautiful and luckily the Senate bean soup is fairly salty (and so delicious)! And now my fear of yeast bread is over.
Thanks for the recipes.. I am new here, and a NORTHERNER and I love your simple, hearty recipes. We call it “Cracker Barrel” food up here! So good. Thanks!!
Hi Christy,
I made these rolls a couple of days ago. They were fantastic! We could not stop eating them. My daughter says I have to add them to all my Holiday menus. I was sweating thinking they were not going to rise because it was a little cold here. I preheated the oven a little and I think that helped. I was going to make turnovers for dessert that night but we had the rolls instead… YUMMY!!
just turned my leftover rolls into bread pudding! YUM
I am just getting my ingredients together to make these rolls again. My husband wants me to make Zuppa Toscana (my version of Italian potato soup) to go with them. I like the idea of using them to make bread pudding, although I would have to make a batch specially for the pudding beacause I dont think I will having any leftovers with these rolls. I am looking forward to having them with honey butter for breakfast tomorrow. SOOOO GOOOOOOD. Wheather you live north, south, east, or west I hope that everyone has a great day cause thats the way I ROLL!!!!! Jordan Roll that is HAHA
Hi. Just came over for a look after a recommendation on FLYlady on Facebook. First thing I spot are the cinnamon bread recipes (I love cinnamon and so does my daughter, 19)which I relished while giggling at your chatter. Will be cooking some of these up tomorrow, then be back for some more goodies and giggles. Thanks for sharing. I will be passing this site on to my friends here in the UK.
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I’ve made yeast breads for years, however, your method of cutting is new to me and I love it! So simple and so efficient ~ thanks for sharing. I’m also starving!
OK, Christy. I have my yeast!! I am gonna try these. My husband is so excited-I have never made homemade rolls before. Just like everyone else has said, you make it look so easy. Thanks for all the great recipes. I love your collection of pyrex bowls in your new island. Kathy
I finally got up the courage to make these rolls. (Bread making to me is a huge ordeal). They were awesome! My husband couldn’t stop eating them and now I have a great recipe to make for the next church dinner. I feel so successful that I was able to make bread!!! Thank you, thank you.