This recipe is extremely special to me, my grandmother aka Maw Maw made these rolls for every holiday and for her ladies luncheons (she was apart of numerous women's clubs around St. Louis and would throw big luncheon parties a few times a year). I can remember sitting in her kitchen with her while she made them. She would have 2-3 baking sheets full of uncooked rolls. After she would set them on the counter to rise, I would sneak into the kitchen stealing some of the uncooked rolls and eating them. They were a perfect mix of savory and sweet and of course so buttery. I always wondered if my Maw Maw realized there were missing rolls. 

After she passed I gained all her hand written recipes . I was hesitant to take on the challenge to making the most talked about rolls.  I remembered bits and pieces to how she would do it. Like she used one of her crystal drinking glasses to cut the rolls out, or the mug of melted butter she would drop the rolls into before forming. 

I took on the challenge 7 years ago when I started making Thanksgiving dinner, and the first year I burned the bottom of the rolls, but after that I got the hang of them and they are the most requested item I should make. My friends say they have dreams about them.

I recommend making a few batches, your guests will eat these up, and you will want to have some hidden away to enjoy with leftovers. 



1 package yeast
1 teaspoon honey
1 egg
1/3 cup sugar
1 tsp salt
1 cup butter , divided
2 1/2 cups sifted flour and more for dusting
1/2 cup shortening
Maldon or other flaky sea salt

Serving: 16- 18 rolls



Whisk yeast, honey and 1 cup warm water (110 -115 degrees) in a small bowl; let stand 10 minutes. Liquid should be smooth and bubbly. 

Mix egg, sugar, salt, and 1/4 cup of soften butter. Add flour, mixing in a little at a time. Add yeast and mix with a wooden spoon until dough forms. (Dough will be sticky, if it is very sticky add flour by the tablespoon until the dough forms.) Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Form dough into a ball. 

Grease the top , bottom of dough and bowl with shortening. 

Let dough rise while covered for 2 hours at room temperature. Or overnight in refrigerator. 

Turn out dough onto a floured surface, and roll dough out 1/4 - 1/2 inch thick. Cut with a biscuit cutter or a small cup like my Maw Maw did. 

Gently pull each piece of dough , dip in 1/2 cup warm melted butter and fold over and place on baking sheet. Sprinkle with flaky salt.

Let sit, covered, in a warm spot for at least 2 hours. 

Preheat oven to 400 degrees. 

Bake rolls until deep golden brown, 10-15 minutes. Remove from the oven and brush with remaining melted butter before serving.