Day 85

This is a recipe from my mom’s family. It’s a pastry that’s flaky and moist at the same time. She makes them at Christmastime. I make them at tomorrowtime.

One note: They’re at their absolute best in the minutes they come out of the oven. You can store them for a few days, but if you do, I say toss them back in the oven for a few minutes.

Two note: My mom’s name is Margaret. When I was little I thought they were named for her. Apparently not. Who they’re named for is a mystery. But, and this will be news to Juliet, if they were called some other name they wouldn’t taste as good. Lex Luthor’s Rolls, for instance. Or Barb’s Sour Fish Rolls. Or Murder Rolls. Sometimes the name makes the dish.

Margaret’s Rolls

Ingredients

• 4 cups Flour

• 1 tsp Salt

• 2 sticks Butter

• 1 pkg (3 tsp) Yeast

• 1/4 cup Lukewarm Water

• 1 cup Sour Cream

• 1 tsp Vanilla

• 2 Eggs

Directions

Mix flour and salt. Add butter and mix like pie dough.

Dissolve yeast in 1/4 cup warm water. Make a well in the dough and add sour cream, eggs, vanilla and dissolved yeast.

Stir with a spoon and put in refrigerator at least 2 hours.

Preheat oven to 350.

Take half the dough and roll in 1/2 to 1 cup sugar. Roll and fold over 4 or 5 times, finishing with the dough less than 1/2″ thick. Cut into strips about 1 by 4 inches long and twist, working quickly to keep the dough cold.

Place on parchment-lined baking sheet and bake for about 10 min., until golden-brown, watching carefully for signs of burning.