Berry Family Tribute via the Matriarch through Bread

What Country this week?

This week’s blog is not country focused, but instead a tribute to my family, the Berry family, in southern America… more specifically… Arkansas. I no longer live in the south nor cook southern food (except for cornbread once in a while and biscuits), but my memories of good downhome southern food will always be close at heart. You haven’t lived until you’ve tasted crispy, buttery, skillet cornbread; tall, buttery, flaky biscuits; soft, buttery yeast rolls (did I mention butter?); sweet, flaky crusted pies; or any homegrown vegetable cooked in who knows what kind of to die for fat prepared and cooked by a downhome southern cook where generations taught generations how to cook and “recipes” were passed down by see and do. Yes, no recipes… we watch and imitate… that’s it.

Inspiration?

With Thanksgiving a week or so away, my childhood and traditions are the first to come to mind. This time of year, I spend hours in the kitchen thinking about my grandmother on my mom’s side. I have made it my annual mission to keep my memory of my Grandma alive (Mamaw Berry, my sister and I called her) by baking her rolls for Thanksgiving. She was the first person to inspire me to bake.

You must know, however, that it all started with the stomach.

Yes, as a 7 year old, I would eat 7-8 (small) rolls in one sitting and I was not overweight. I LIVED for Sunday after church lunches and holidays for Mamaw Berry’s rolls. In discussing this week’s blog with my sister, she quickly recalled walking into my grandparent’s home filled with the smell of yeast and 20-30 (and more many times) aunts / great aunts, uncles / great uncles, and cousins standing around a 1950’s yellow kitchen (this was the 80’s mind you) and diner-style table with yellow, vinyl, rickety chairs drooling with anticipation over those amazing hot, soft, buttery, melt-in-your mouth rolls to exit the oven. The worst part was after the many small pans came out of the oven, my mom and aunts (who helped my grandmother cook) made us all wait until the rest of the meal was ready before we could even snag a roll. I think they had a pan hidden under the table for themselves.

My grandmother was known around town for her traditional southern yeast rolls and, of course, her sweet and loving demeanor

In fact, she was the resident roll maker for the local elementary, junior high, and high schools. All of the students and teachers knew her for her rolls. She did not use a recipe, but a couple of my aunts and mom watched her multiple times and measured for her as she baked so we could all (at least try to) replicate her incredible bread. Needless to say, I don’t think any of us have her magic touch, but over the years and after many trials, I think I’m as close as I’m going to get. In honor of Mamaw Berry who has passed on, I thought I would share with you what so many loved about her including her recipe.

Mamaw Berry’s Rolls

The Berry Roll Recipe and step-by-step instructions with pictures are featured below. All you need are 6 ingredients plus water and butter to top them straight from the oven… and more butter for the center of each roll… if you eat southern food, you must have butter and more butter…

The 6 ingredients…

• 2 pkgs of active dry yeast (same as 4 1/2 tsp)
• 3 tbsp granulated sugar
• 2 tbsp. salt
• 1/2 cup shortening
• 2 eggs
• 7 cups of all-purpose flour

The Berry Roll Recipe Click HERE!

Final thoughts…

The rolls go without saying.

They are light, fluffy, and full of flavor. You can taste the richness from the combination of salt, sugar, and shortening. Made with simple ingredients to tickle your taste buds… soon to be asking for more.

Don’t we all have those memories?

So many of us have one or two of these family dishes we remember and enjoy because they evoke memories of our childhood. This is mine. I have several yeast roll recipes I make throughout the year, but this one is special and I only make it during the holidays; I certainly don’t want to wear out my memories.

Thankful for memories!

I’m so glad I have this memory of Mamaw Berry and I’m able to spend time in thought  and reflection every year. I’m thankful for good times and people who have positively impacted me throughout my life. I look forward to making new memories with family and friends. Our memories are only moments in time taking up such small spaces in our brains; there’s much more to make and store.

Happy Thanksgiving to us all regardless of where we live. Whatever our cultures and traditions are, we can all take time for reflection and be thankful for loved ones, those happy memories, and great things that are happening in our lives and all over the world.

For an updated version of this roll with specific tips, see my post entitled “The Berry Rolls: A Yeast Roll Made with Love”