Category: Uncategorized

Don’t y’all love the early Fall? Crisper Mornings, cooler evenings and cozy comfort dinners….

https://www.fasterwaycoach.com/macroguide

https://www.fasterwaycoach.com/#TraceyEPettit

Let me know if you have any questions…. I’ve got a new class starting soon…

My sister in law called me last night with a question about making Mammoth Rolls which led me down another winding road in thought.  The Marine Marathon is coming up in DC in October and two of my children are running in it. They ran in it last year. Totally non-related right?  In nursing language, “Flight of Ideas.”

So, you ask me what are the similarities between running a 26.2188 mile marathon and making mammoth rolls?  Well first and foremost, you have to love making mammoth rolls and you have to love running!   Second, you have to have patience and determination.

Making and baking Mammoth Rolls is a labor of love… you usually only make the rolls on special occasions, birthdays, holidays, weddings and funerals in the South… It can take an entire day or even two days, if you make your dough the night before you actually roll out the dough and shape the rolls.  Plus… if you get a “bad mix” of yeast, your rolls will not rise and be as hard as a rock.  So you have to start the process all over… 

Running a Marathon takes months of preparation, discipline and determination. First you have to determine and challenge yourself to commit your time and energy to the race.  Then on the day of the race itself, you have to have the will and fortitude to make it across that finish line. 

Planning on making some Mammoth Rolls for Thanksgiving and headed to The Marine Corp Marathon in October… Hope you enjoy the recipe and pictures…

Mammoth Rolls

5 Heaping Tbs. of yeast

2 ½ cups of warm water divided

2 cups of cold water

1 cup of Crisco Shortening melted

2 cups of sugar

2 Tsp. of salt

3 eggs

12 cups of bread flour

Preheat oven to 375 degrees. 

Dissolve the yeast in ½ cup of warm water with 1 tsp. of sugar.  Let it set until it bubbles.

Beat eggs, add sugar, salt, 2 cups of warm water, 2 cups of cold water.  Add cooled shortening and whisk together.  Add yeast mixture. 

Stir in flour in small batches.. Mix until the dough is not sticky.  You should be able to feel it “spring back”.  Cover with plastic wrap and a dish towel.  Place in a warm area and let it rise until double in size.  ( 1 – 2 hours).

Punch dough down and knead a little.  Put wax paper on work surface and dust with flour.  Use a biscuit cutter and cut the dough.  (tip:  I use a tomato paste can because it makes the perfect size roll) Place on a pan that has been buttered.  Brush the rolls with more melted butter. Let rise until double in size.  

Bake at 375 degrees until golden brown, approximately 8 – 10 minutes depending on your oven. 

These freeze well.  Bake until a light golden brown, cool and then freeze.  You can then bake to golden brown when ready to use.

Enjoy!