Conference turris::cooks

2898.0. "BREAD: JoAnne's Finger Rolls" by SUBWAY::MAXSON (Repeal Gravity) Tue Feb 05 1991 12:07

    
	JoAnne Haberland's Finger Rolls

This formula for fancy dinner rolls has been in my family for four
generations, and I've had these rolls at every Christmas, Thanksgiving, Easter
and so on for thirty-odd years. JoAnne Haberland was a childhood friend of
my mother's generation, and in 1950, she opened a bakery with this as a
star attraction.  It is said that the evil that men do lives long beyond
them; but in this case, the good works of women may last unto eternity.
Of this generation, only my Aunt Elenor survives, and she has granted
permission for publication.  In this way, I share my legacy with you.

The feature of finger rolls is that they are baked in a loaf dish, like
ordinary bread, but they are formed in "fingers", buttered, and laid in
the loaf dish side by side across the width of the dish. Thus, after
baking, the loaf can easily be pulled apart into individual rolls.
The fingers substitute for slices, which makes serving at a large dinner
easy.

 7 1/2 C presifted all-purpose flour
 7 1/2 T shortening, melted
 3 whole eggs
 1/3 C sugar
 butter
 poppy seed
 1 1/2 C hot (115 F) water, into which has been dissolved 2 t salt 
 3/4 C warm (103 F) water, into which has been dissolved:
	3 packages activated dry yeast
	3 T sugar

Allow five minutes for the yeast to become activated. Combine all ingredients
except poppy seed and butter in a large bowl, and mix well with a fork to
form dough. Place bowl in a warm place (suggestion: on top of a 250 F oven)
and let rise for 30 minutes. During the rise, butter five glass loaf pans
and spill poppy seed onto a saucer. Butter hands well, and take about 3 T
of dough and roll into a "finger", roll each finger in poppy seed, and place
in loaf dish as a slice of bread would be aligned. Repeat this, with seven or
eight fingers forming each loaf, until dough is exhausted or all five pans
have been filled (usually works out exactly). Rebutter hands at frequent
intervals, since transfer of butter to the surface of each "finger" is
a desired effect.

Let rise for 45 minutes, covered with a damp towel, in a warm place. Preheat
oven to 350 F.  Baste surface of loaves with melted butter, and bake for 25
minutes. Allow cooling before removing from pans. 

    
    Sounds superb.  Thanks so much for sharing such a treasured recipe
    with us.
    
    
    Diane