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~
I’m often asked how I do it all. How I have time to maintain a home, take care of my kids, keep a blog going, answer emails, write a book, and still manage to put supper on the table at night. The funny thing is that every time someone asks me how I do it, like most of us, I can’t help but wonder the same thing myself.
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.
Ingredients
- 1/2 C solid vegetable shortening
- 1/2 C Sugar
- 1 1/2 tsp salt
- 2 pkg fast acting 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)
Instructions
- 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 20 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 20 minutes. Bake at 350 for about 25 minutes, or until tops are golden.
- Brush hot rolls with additional melted butter.
**Note: I use a fast acting or “rapid rise” yeast. It is perfectly alright to use regular yeast, your rolls will just need longer to rise.
“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.
Posted by Christy Jordan
on Jan 25 2010. Filed under Breads.
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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.
I have never made rolls before, if I am making them early in the day can I leave them out on the counter before baking or do I need to refrigerate them and then let them get room temp. again before baking? Thanks
Okay, hours later from my earlier post, I AM A CONVERT! Christy, your rolls were amazing! I did everything wrong for the entire meal from this month’s Southern Living and it all still came out fantastic! I did not warm the eggs to room temp for the rolls and did not “knead” correctly, but they were awesome! And I did the sweet & sour green beans, yum! I even almost burned the bacon/onion but they were fantastic. My husband LOVED the banana pudding & my mom, who has cooked millions of hams in her life, loved how good yours was. I am a devoted cook, I try lots of recipes, and even posted a 20 min. rant on Rachel Ray’s website because I was so frustrated by her NOT 30-minute meals I vowed to never buy one of her cookbooks again… but you are a bona-fide good cook. Thanks for sharing these fantastic southern recipes. If you ever want a taste tester please contact me!
Looking for a good green bean dish. Where did you get the recipe?
thanks Judy
Hi Judy…Christy makes the BEST sweet and sour green beans!! You can find the recipe on page 40 of her cookbook or on southernplate.com…just enter sweet and sour green beans in the search box, upper right hand corner!
Enjoy!
I agree! Also, my dough was on the wet side but the rolls turned out beautifully. This truly is a great recipe for those new to baking with yeast.
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.
)
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.
[...] Jordan Rolls [...]
Hello Christi.. I have a question about the temp of the water. As far as the temp.. actually what degree do you normally get the water to? I just thought I was using luke warm/ bath bath water temp.. and my rolls didnt turn out..
So I was wondering if you actually had a degree.. lol.. Thank You soo much.. and I LOVE your recipes.. they have came in handy and I have made serveral of them. Thanks Again!
I’ve used this recipe a couple of times and it has become a family favorite, so I guess it’s time for a proper “thank you”! I enjoy making bread-loaf bread, cinnamon rolls, pizza dough and dinner rolls, but most of the time leave the dinner rolls up to Sister Schubert (in the frozen foods section)because of the time involved. These are a breeze to make and my family likes them as well as “the Sister’s”. I halve the recipe and it’s still plenty for a family of 4 with leftovers. Thanks for the great recipe!
Oh my, I think I’m in trouble! I made these rolls tonight and yum, yum. Had I known how easy they were, I would have waited and done them in the morning so I could take hot rolls into the office. This is SO a keeper! I can’t wait to try the love knots, maybe those will go into the office.
I don’t work well with yeast, but this recipe was so easy and so delish! Thank you for sharing this with all of us.
I served these to my husband with his dinner last night , he likes em with honey butter. Easy recipe and sooooo very good.
Christy — Howdy! These rolls sound heavenly and I will most certainly try them soon. I’ve been ‘hankerin’ for some homemade bisquits or something. You may do this already but, thought I would send it along in case you haven’t. Spray your pizza cutter with cooking spray before you cut the dough. I do this with pizza, too. Really keeps the sticky cheese off the cutter and makes for much easier cleanup. I get a cleaner cut on the pizza, too. I figured it would work with your rolls, too. And, oh, yes, just wanted to add, I became a mother at 41 (my mother was 1 week away from 42 when she had me) and the sweetest word in the world (besides our loving Jesus name, of course), is “Mom”. My son will be 17 next week and I still miss cradling him in my arms. Remember the Campbell’s soup commercial? “Kids grow up and they leave so soon ….” It’s true. I like what you said about interruptions. You are totally on target. Some interruptions are absolutely the most memorable and precious. I still have the first flowers my son brought me when he was about 4 — priceless.
Hugs,
Sandy in Georgetown, TX
Hey, Christy! I tried your wonderful Jordan rolls recipe and found I was wondering if you use Rapid Rise Yeast (quick rise time) or Active Dry Yeast (slower rise time). I used Active Dry Yeast and made the rolls a few days ago. Wonderful flavor but, they seemed a bit dense which made me wonder if I should have used the Rapid Rise Yeast. Since you mentioned using yeast in the packets (I usually buy the jarred kind because I make breads) I’m thinking you meant the Rapid Rise Yeast but, they might make Active Dry Yeast in packets, too. They turned out like your picture but, mine seemed a bit too short (not light enough). I would also like to ask how thick the rectangular dough should be before you cut it with the pizza cutter. I think mine was about 1″ thick when I cut it. I did both rise times and they did rise but, they seemed more like bisquits than rolls. Is this the way they are supposed to be? Looking forward to hearing from you! I love your website! Hugs from Texas. Sandy in Georgetown, TX
I really enjoy all of your recipes. I have tried your biscuits and crock pot and chicken dressing. They were both wonderful. I am going to try that chocolate cobbler and Jordan rolls. They sound wonderful! thanks for keeping good “old” recipes alive.
Barbara
My son seems to be on a toast streak lately, and ate an entire loaf of bread in 36 hours…sigh…teenagers! Anywho, I decided I wanted to try making some yeast rolls instead of my standby drop biscuits, since I had some yeast packets in the cupboard. Than you for posting this, because I knew just where to look to find a tried and true recipe!
Do you use a kitchen aid mixer or mix by hand?
Thanks,
Susan
Hey! I just use my hands. Thanks!
Have loved seeing all of your FB posts and finally took a second to actually read one. You are talented as well as beautiful and your sense of humor shines through in the most positive way. Good luck on your book. I have my own and have written several others. Can’t wait to try your Jordan Rolls, for some reason making such things has alq\ways intimidated me, I tend to want to beat and slap the dough around as opposed to the gentle touch…..you have given me inspiration….
can’t wait to try these in culinary class with my students! Rolls have never been my thing, my Moma says I lack the patience to make good southern rolls! LOL
Oh My ! I can taste them now and I’m not even going to make them until tomorrow LOL Thanks for the great and eaasy recipe.
Made the rolls tonight with our Low Country Boil; we called them Jordan-Hare rolls. Kids helped make them and ate them instead of dessert I had made. Great and easy recipe for bread.
[...] like this best with Jordan Rolls but it goes great with cornbread, [...]
Hey Christy,
My week started off horrible, I lost my job! Fortunately that gave me time to visit with my next door neighbor, my mother, more then usual. We were looking through her new magazines one of which is Southern Living. I started reading your story and then saw your recipe for Jordan Rolls. Well you gave me a great idea which helped my week get better. I drove the half hour up the road picked up my grandson, Jordan, and headed home to make the rolls. I decided to make my husband and just out of the Marines son a nice dinner and surprise them with homemade rolls. Jordan loves to help me bake so he had a great time especially kneading the dough. We all enjoyed them with our ham and beans and then had more with jelly. My husbands mother always had bread or rolls for dinner and eating them the next day cold with jelly is one of his best childhood memories. Thanks for helping my week turn for the better. We will be making these again and again. These are sooo easy even my daughter might be able to make them. Sincerely, Terri
Just wondering…why are they called ‘Jordan’ rolls?
I baked these and they are good. Mine didn’t brown on the top, could be my old oven…I’m enjoying your website and recipes. God Bless You
I’m so glad you’re here Jeanne, I sure am enjoying your company!
They’re called Jordan rolls for a very complicated and intricate reason ~winks and grins~ Coz that’s my last name
Bless you as you bless me!
Gratefully,
Christy
When I think of your websiteand recipes I only think of your first name.lol. I kept thinking about the Jordan River in the Bible!
I made your Jordan rolls. They were delicious and so easy compared to other yeast roll recipes. I have been looking for years for a yeast roll recipe you could actually make without half a day involved. This recipe is a keeper. My son loves yeast rolls and I can’t wait for him to come home from basic training to try these. By the way, my son’s name is Jordan ironically.
I finally made your rolls tonight! I have another recipe that I’ve been tinkering with (trying to perfect it) but decided to take a break and make yours tonight. They turned out so yummy! The texture is interesting- very soft and tender, but with bubbles. Yum
I did skip a step to make it even easier. Kneaded the dough in the big mixing bowl instead of on wax paper, and I pressed the dough out into the greased baking dish and cut it with a pizza cutter in there then kind of spread the rolls apart.
What has happened to the print feature?
How do you measure your flour? I measured it using the “dipping method” that my grandmother taught me…dip into the flour and then pour from the dipper into the measuring cup. I used 5 cups of flour measured that way, and the dough was still very runny. I ended up adding about one more cup (probably more, don’t know, didn’t measure at that point-I just added flour till the dough looked like the consistency in your pictures). They are baking in the oven right now and I think are going to turn out, but want to know for future reference. I LOVE making yeast rolls! Thought I would try something different for a change when I saw the October Southern Living.
I want to make rolls for Thanksgiving and I’m debating between the Jordan Rolls and the Preston Rolls. Is there a difference between the two?
Can these roll be made and frozen. I would love to make them Thanksgiving.I do the main cooking for our dinner and everyone brings a dish. So I don’t have a lot of time to make bread. I use to make home made rolls every year just got to be too much. My family loves the home made rolls.
thanks
Can’t wait to try the rolls. I love making yeast rolls and I’m always looking for a new recipe to try. Can I get you Mom’s Velvet Cake recipe?? Thanks
I made these for thanksgiving dinner and they were a huge hit!! Thank you Christy for sharing so much of yourself us!
Christy, I made these for the second time today for Thanksgiving because they’re so good and easy. I accidentally streamlined the recipe and made it even easier though! I made it in my KitchenAid mixer with the paddle attachment and accidentally dumped in all 5 cups of flour right at the beginning. Used the mixer to cut in the shortening. Then I just cracked the eggs right in and mixed them up a bit, then poured in the butter in a stream while the mixer was running. Could not be easier! After rising, I kneaded the dough in the bowl (found it didn’t need extra flour), just patted it out in the baking dish, and cut the rolls in the baking dish then separated them slightly. We went to a friend’s house for dinner and they loved the rolls. So do I
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Christy, can the Jordan rolls be made ahead of time? Can they be frozen? I want to serve them Christmas day, but there won’t be enough time to make them that day!
Thanks for your wonderful recipes!
Connie
I have made these several times and they tasted great, but were heavy and didn’t rise well. so, i reread the instructions and the comments. I made sure my eggs, shortening, and butter were room temp(not to hot or cold) and I kneaded a few more times… this time they were great and rose well both times. There are only 2 of us and this makes so many rolls. After they cool, I put them in large ziplock bags and refrigerate them. Then 10 minutes before supper I take 2 out and put them in my toaster oven on a small deep dish cooking stone @ 350 degrees and they are great. We are watching our weight and they would not help at all if I had 2! But I look forward to having them with my supper, my little treat!
Thanks for the pics and leaving ppl’s comments up too. That is where I found the ‘fix’ I needed to make these properly.
Love all your recipe’s I have made (lots of them!).