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Nana Ellis’ Rolls

These rolls were special not only for our family, but all over York Beach and Ogunquit, Maine. Elsie would make the rolls for our cousins, the Hancock’s, owners of The Ogunquit Lobster Pound in Ogunquit, Maine just outside of York Beach.

Description

Elsie Anderson Ellis 4/25/91 – 11/03/75 Nana Ellis was born in Eskilstuna, Sweden. Her mother, Emma Sofia Ericson and Father, Carl Gustaf Andersson wed in 1890. They had 6 children. Nana’s birth name was Elsa Elvira Sofia, but was “Americanized to Elsie when she went to school in Hopkinton, Massachusetts. Nana on 10/25/1919 married Lawrence Richard Ellis (4/23/1897- 11/9/60) of York Beach, Maine. He served with the 151 Depot Brigade in WW1 as a PVT. They had 2 children, Lawrence Richard Jr. and Iris Anderson. Nana Ellis was an avid knitter. She knitted hats, scarfs and mittens for war veterans, church bazars and her grandchildren.

Ingredients
  • 1 yeast cake or one ¼ oz. dried yeast packet
  • ¼ cup lukewarm water
  • 1 ½ teaspoon sugar
  • 2 teaspoon salt
  • 2 Cups milk
  • 1 Cup lukewarm water
  • 8 Cups flour
  • 4 Tablespoons melted butter
  • 4 Tablespoons butter for spreading
Directions
  • Dissolve yeast cake in ¼ cup lukewarm water and ½ teaspoon sugar in a tea cup. Set aside and let yeast fill the cup.
  • Warm milk, 1 cup water, 5 tablespoons sugar, 2 tsp. salt and melted butter.
  • Add the yeast when ready.
  • Add flour, mix well and knead until there is a smooth texture.
  • Grease a bowl, add dough, cover and let rise until doubled in size.
  • Punch dough down and tear dough in biscuit size pieces.
  • Flatten dough, spread each with melted butter, fold and place in a 9x12 greased pan. Continue until done.
  • Cover, let rise until doubled.
  • Bake at 425˚F for 15 minutes.

Categories

BreadAmericanPastryBreakfast