For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
July 26, 1952 • Although this particular recipe calls for some waiting time, this 1952 issue of The State claimed that the average homemaker only spent two hours in the kitchen each day. Thanks to innovations like insulated ranges and pressure cookers, mid-century women were able to cut meal-prepping time in half compared to previous generations.
Yield: 35 to 40 rolls.
6 tablespoons vegetable shortening, melted
½ cup granulated sugar
1 tablespoon salt
2 cups boiling water, plus ⅓ cup lukewarm water
3 (¼-ounce) packets dry active yeast
2 large eggs, beaten
5 cups all-purpose flour, plus more for dusting
Butter, melted, for brushing
In a large mixing bowl, combine shortening, sugar, and salt. Stir in boiling water and let cool to lukewarm.
In a separate bowl, dissolve dry yeast in ⅓ cup lukewarm water. Add eggs and stir. Add yeast mixture to shortening and sugar mixture. Gradually add flour and stir until a stiff dough forms. Prepare glass bowl with cooking spray and place dough in the bowl. Cover with plastic wrap and refrigerate for up to 24 hours.
When ready to bake, place the amount of dough desired in a lightly greased bowl. Cover bowl with a clean dish towel and allow dough to rise until it doubles in size, about 2 hours. Knead dough on a lightly floured countertop until smooth and elastic, about 8 to 10 minutes. Cover dough again with a clean dish towel and let rest for 10 minutes. Divide dough into golf ball-size pieces. Shape pieces into balls and place on a greased 9-inch round cake pan. Cover and let rise in a warm, draft-free place until balls have doubled in size, about 30 minutes.
Preheat oven to 350°. Bake for 20 minutes or until golden brown. Brush rolls with butter. Serve warm.
— Recipe adapted by Lynn Wells
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