Thursday, February 04, 2010

Light Rolls

Old time Ocockers almost always included light (or lightning) rolls (or "biscuits") in their meals, at least in the warmer months. And I've been having a hankering for some Ocracoke light rolls for some time.

In case you want to enjoy these tasty delights too, here's the local recipe (from Mrs. Iva O'Neal):

"Take four cups flour, 3 tablespoons sugar, 1 1/2 teaspoons salt, 1 1/2 cups Crisco. Melt 1 yeast cake in warm water, let dissolve, work dough, let stand until it rises. Then make rolls from the dough. Next grease pan and put rolls in the oven [400 degrees for 15-20 minutes]. Let cook until golden brown."

I made a batch a few days ago, and was reminded why the old timers didn't make them much in the winter -- it's difficult to get the dough to rise in a cold house. I set my bowl above the gas log stove, but still they weren't quite as "light" as they might have been. They still tasted good, though!

Our latest Ocracoke Newsletter tells the story of Ocracoker, Kelly O'Neal, and the 1951 revolution in Siam (Thailand). You can read it here:

1 comment:

  1. Bobby Rondthaler9:08 AM

    Philip - Thanks so much for Miss Iva's recipe for light rolls. They are so good! Miss Laura Bragg, who lived behind us in the house that the Frum/Lovejoys now own, used to make them every day. My brother, Howard, managed to show up frequently at her house at 4:30, which was the island supper time in those days, and fill up on light rolls and fish. My mother could always tell when he had eaten there because he was not at all hungry for supper at our house.

    Bobby Rondthaler