Good morning! Here’s your forecast: 🌤️ 10 – 35° in Logan 🌤️ 24 – 40° in Salt Lake City ☀️ 30 – 53° in St. George It’s getting close to the best food holidays of the year! A few of you wrote me yesterday to tell us what you had planned for Thanksgiving (and I am completely on board with the idea of homemade ravioli), but I’ll write about that later. Shirley Ricks told us that her mother, Lola, cut a recipe for “feather rolls” out of the Deseret News decades ago. While she no longer has the clipping, she shared this recipe, which she reckons is very close to the original. “I have made a couple of adaptations in that I usually make 1 1/2 times the recipe and form 35 rolls on a cookie sheet (5-by-7) and bake them 15-18 minutes. With instant yeast, I skip the first step. I also often substitute some freshly ground brown flour,” she said. “You can bet I’ll be making this favorite for Thanksgiving dinner this year.” ——— Feather Rolls - 2 tablespoons yeast
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 cup scalded milk
- 1/3 cup shortening, melted
- 1/3 cup sugar
- 2 teaspoons salt
- 2 eggs, well beaten
- 4-5 cups unsifted flour
Mix together yeast, warm water and 1 tablespoon sugar, and let stand 20 minutes. Scald milk with shortening. When shortening is melted, add milk mixture, sugar, salt and eggs to yeast mixture. Sift in flour and mix well. Mixture will be sticky. Divide into 24 balls. Shape and place on a greased cookie sheet. Allow to rise for 2 hours, then bake at 425° F for 10 minutes. Brush butter or margarine on tops of hot rolls. Makes 24 large rolls. ——— Correction: In Tuesday’s issue of Utah Today, we ran text that was Monday’s top story about Ukrainian refugees under a photo and headline about Outdoor Retailer in error. You can read the Outdoor Retailer story here. Also on our minds: Will ultra-processed food contribute to sleep apnea, is Taylor Swift too big for Utah and is incivility on the rise? | .png?width=1200&upscale=true&name=Utah%20Today%20Banner%20(v2).png)
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