Grandma Rebecca Bastian Roberts
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| Grandpa Sam preparing to serve a mission, Rebecca 2 or 3 years after Art died in a car accident, Sherry about 5. |
One of my memories about Sam's mother, Rebecca Roberts, was that every day she would take her lunch hour while teaching elementary school, and run home to make roll dough that would rise while she went back to school for the afternoon, and then run home to shape the dough into rolls that she would serve that evening to four young men who were boarding at her home, while they attended BYU. Rebecca was widowed at the young age of 38 and had four children to raise. She often worked three jobs to make ends meet--one full time job and two part-time jobs. I remember her teaching elementary school, caring for the room and board of the four "Y" students, and then working in the evening at J.C. Penney's. And, let me just add, for many of those years, she cared for her aging Mother, Lettie.
I do not have her roll recipe, but I share a very good recipe for rolls--it is basically the Lion House Recipe.
Grandma Terry's Rolls
Put 1 tablespoon of yeast into 1/4 cup of warm water--add just a little sugar (1 tsp.) Allow yeast to dissolve and "grow"--takes about 5 minutes.
Warm 1 cup of milk; add 1 tsp. salt; 1/8th cup of sugar; 1/6th cup of melted butter; 1 cup of flour. Mix together and then add the yeast mixture. Then add more flour--about two more cups. Once mixed, put the dough mixture on a floured board (counter top) and knead for several minutes--until well-formed. Place dough in a greased large bowl--cover with dish towel, and let raise until double or triple in size. Punch down, and put again on floured counter top and roll out and divide dough, and form in any shape you wish. Place shaped dough in a greased pan, and let rise once again--until the rolls are about double in size. Bake at 375 degrees for about 15-20 minutes--until lightly browned. This recipe make about 12-15 rolls.
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| Sherry, Rebecca, Sam, Shauna, and Scott about 1961 |
Another great memory I have is Rebecca making scones for us. Take the same dough recipe--and after the first rising, punch down, and then take small bits of the dough (about 1 1/2--2 tablespoons of the dough, and stretch the dough until it is fairly thin. Place in hot vegetable oil, and let it brown quickly on both sides. Allow the scones to sit for just a minute on paper towels to drain the excess oil. Then slather it with butter and jam. Oh, so, so good!!!
Another good, easy recipe from Paul's grandpa Sam's childhood. Sometimes on Sunday evening, they would have broken up bread (probably homemade bread) in a bowl, covered with milk, and sprinkled with sugar
Another good, easy recipe from Paul's grandpa Sam's childhood. Sometimes on Sunday evening, they would have broken up bread (probably homemade bread) in a bowl, covered with milk, and sprinkled with sugar
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