Thankful for family

This post is about my family and how thankful for them I am. Growing up, I remember that my Dad was always taking moving pictures with his moving camera. Any special occasion, you'd find my Dad with his trusty camera keeping a record of the goings on of the Reimer and Thiessen families.

My brother, Jon, had these memories put on 3 DVDs and gave them to family members recently. Watching them has been bittersweet as the memories flood back of growing up on the farm with a large family, Grandparents, Aunts and Uncles and their families on both sides. There was always a lot of food around especially at Grandma and Grandpa's house. Dinners at Grandma's house were huge and she had lots of food. Families would gather on the holidays, but also at least 1-2 times per month just sharing fellowship and love with family. So on this blog, I'm going to share a recipe that my Grandma would usually make for large gatherings. She made the best Whole Wheat bread and rolls. When family arrived at her house, you could smell these rolls just coming out of the oven most of the rolls didn't make it to the dinner table as somehow, they all disappeared mysteriously.

Grandma Reimer's Whole Wheat rolls/bread

2 cups scalded milk
1/3 cup molasses
1/3 cup vegetable oil
1/2 cup warm water for 2 packages of yeast
2 eggs

4 cups whole wheat flour
3 - 3 1/2 cups white unbleached flour

Mix the oil, molasses with the scalded milk and let cool. I usually put the milk in the microwave for 3 minutes until a thin film appears on the top. When cooled, beat in 2 cups whole wheat flour and beat the dough until elastic. Add the warm water with the dissolved yeast (prepare this while you're scalding the milk.)

Work in the rest of the flour until it becomes a thick bread like dough. Let the dough rest for 10 minutes and then turn out onto a floured surface and knead until elastic and dough doesn't take any more flour. Let rise in a warm room until double in size. Punch down and let rise again until doubled in size. Shape round rolls and place on parchment paper and let rise. Bake at 400 degrees until light golden. Cool on wire racks and enjoy.

Makes about 2 dozen rolls.

Thanks Grandma Reimer.....Love ya