A huge thank you to Southern Cast Iron Magazine, January 2015 issue for this wonderful recipe. (link embedded in title of magazine)
Before we start the journey, we wanted to share our wooden, bread board story. My grandmother Emma Lloyd made biscuits and her famous pound cake on this board. We were given the board as a memory, and we continue to cook on Emma’s board. We have a legacy of good food that started its beginnings on this board.
- 3 1⁄2 to 3 3⁄4 cups all-purpose flour
- 1 (1⁄4-ounce) package active dry yeast
- 1⁄2 cup whole milk
- 1⁄2 cup sour cream
- 6 tablespoons unsalted butter, cubed
- 1⁄3 cup sugar
- 2 teaspoons kosher salt
- 1 large egg, lightly beaten
The next day, Parish made the Orange Sweet Rolls. If you click on the link at the beginning of the post, you will see the recipe. I could not decide which one I like better–they are both DELICIOUS!
This was a definite snow day hit!
Adelaide Louise tried her hand at softened apples. I look forward to the day she can help her Ace (or grand noodle) cook. 🙂
ARRESTED BY GRACE 
These were really fun to make! Great for a snow day. I think Emma would approve…
Of note, I didn’t have light corn syrup for the pecan rolls, so I used the maple syrup that I had on hand instead. Worked well.
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I love cooking with you Parish! You amaze me.
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