From the menu of … The Dillard House Restaurant, 768 Franklin St., Dillard. 770-777-9500, www.dillardhouse.com
Q. I recently enjoyed the yeast rolls at the Dillard House. These rolls remind me of the ones I had in the dining hall at North Georgia College in the early 1960s. I have tried many recipes for yeast rolls but have never come up with any that taste like these. I would love the recipe! Thanks. — Gary Szwast, Hoschton
A. For those who haven't eaten at this North Georgia institution, let us describe a meal at the Dillard House. At the entrance is a wall-mounted chalkboard extending for many feet listing all the day's offerings. No need to pick between them, when you sit down at your table, the servers will start bringing you a bowl or dish of everything on the list. Five, six or seven main dishes, a dozen vegetable offerings, some cold salads, and did we mention the baskets of rolls?
No one walks away hungry. And while it’s tempting to think of the rolls as easy-to-dismiss accessory items, they’re an essential part of the meal. The method for making these yeast rolls is unusual, but the result is delicious. As long as the water and melted shortening are just warm and not “hot,” you should have no trouble with this recipe. The combination of self-rising flour and yeast helps ensure success.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
Dillard House Simple Dinner Rolls
Hands on: 30 minutes
Total time: 2 hours, 15 minutes
Makes: 24 rolls
1 (1/4-ounce) package active dry yeast
1 1/2 cups warm water (105 degrees)
1/2 cup shortening, melted and cooled to almost room temperature
1 1/4 pounds self-rising flour (about 3 cups), more if needed
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
In a medium bowl dissolve yeast in water. When yeast is completely dissolved, stir in shortening.
In a large bowl combine flour and sugar. Whisk together, then pour in yeast mixture and mix well. Dough should be soft but not sticky. Stir in more flour in 1/4 cup increments if needed to make a dough that can be handled. Cover dough in bowl and set aside in a warm place to rise until double, about 1 hour.
Lightly grease a cookie sheet.
Turn dough out onto a work surface lightly greased with cooking spray. Pat dough out to 1/2-inch thickness. Cut biscuits with a 2-inch cutter and arrange, sides touching , on baking sheet. Lightly cover and allow to rise in a warm place about 45 minutes.
While rolls are rising, preheat oven to 375 degrees.
Brush tops of risen rolls with butter and bake 10 minutes or just until tops begin to turn brown. Serve hot or warm.
Per roll: 139 calories (percent of calories from fat, 36), 2 grams protein, 20 grams carbohydrates, 1 gram fiber, 5 grams fat (2 grams saturated), 3 milligrams cholesterol, 301 milligrams sodium.
