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NORFOLK -- Brenda Harford from Whole-ly Rollers showed me how to make yeast rolls like her grandmother Annie May Langley baked for 78 years in Berkley.

We were at Five Points Community Farm Market on Church Street cutting up dough to make 24 rolls.

You have to fold each one just right.

'Tri-fold. And then I'm going to stretch it out and do my bi-fold. That's a Whole-ly Roller,' Harford demonstrated.

Brenda's grandmother did everything by hand, but there are now cutters that make this process a lot faster.

'Alright, Joe, go ahead and put them in the proofer for us.'

The proofer is like a steam closet that helps the yeast rise.

'In my grandmother's day, they would put a towel over the pan and allow the rolls to rise overnight. Many hours,' added Harford.

I also baked up a batch of knuckle bucks cookies. Walnuts, chocolate chips, oatmeal - delicious.

Baking can be a labor-intensive job for some. Brenda said last Thanksgiving she pulled an all-nighter and made nearly 6,000 yeast rolls.

What does she like about her job?

'Rewards. Hearing people say how good they are, how much they enjoy them. They are glad that I make them. So that's motivation. But it's not hard work to me,' said Harford.

How was I doing?

'Now, I don't know how you would do as a holy roller, but these ladies got it going on,' said shopper Rhonda Hayes.

They do have it going on. The proof is in the taste and these old school, yeast rolls from a Berkley family recipe are good.

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