GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
AUNT CLARA'S FILLED MOLASSES COOKIES
This old-fashioned filled molasses cookie is my great Aunt Clara's recipe which continues to be passed down through the family.
Provided by KIMBERJS
Categories Desserts Cookies Molasses Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
- Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
- Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
- Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
- Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
- Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.9 g, Fat 8.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 258.2 mg, Sugar 32.5 g
MY AUNT TERRIE'S FAMOUS HOMEMADE DINNER ROLLS (BEST EVER!)
Provided by Food Network
Time 2h55m
Number Of Ingredients 9
Steps:
- In a heat-proof bowl, melt 1 stick of the butter in the microwave and allow it to cool.
- Add 1/4 cup warm (not hot) water, the yeast, and 2 tablespoons of sugar to a small bowl and stir slightly with fork. Set aside to proof.
- In a mixing bowl of a stand mixer fitted with a dough hook, put 3 cups of the flour with the salt, eggs (preferably at room temperature), 1 cup warm (not hot) water, 1 cup sugar, and the cooled melted butter. Mix well.
- Add the yeast mixture and gradually add the remaining 2 cups of flour and keep beating. Cook's Note: You may not need the whole 5 cups of flour; the stickier (not runny) the dough, the lighter the rolls.
- Transfer the dough to a large bowl and pour about 1/4 cup of oil over the dough. Cover with a plate and let rise, at least double or more its original size, about 2 hours.
- Preheat the oven to 350 degrees F.
- After the dough has risen, transfer it to a floured surface and knead it a little. Roll out the dough about 1/4-inch thick (or thinner). Let the dough rest a few minutes while you melt the other stick of butter. Use a cookie cutter and cut out rolls. Dip each roll in melted butter, fold in half and put them on a sheet pan. Arrange them close together, filling up the pan.
- Bake until nice and brown. Ovens vary, so maybe about 20 minutes.
- Take the pan out of oven and immediately brush the rolls with butter. Transfer them to a serving dish and serve.
GRANDMA PEGGY'S CORNMEAL ROLLS
Provided by Food Network
Time 57m
Yield 5 to 6 dozen rolls
Number Of Ingredients 10
Steps:
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
AUNT CLARA'S ROLLS
Steps:
- In a food processor/mixer use dough hook and blend the first four ingredients together dissolve yeast into 1/2 cup of warm water. once blended add egg and gently blend into yeast mixture. Add to vegetable oil mixture and very lightly blend. Add flour, one cup at a time until dough forms into a ball and no longer adheres to sides of mixing bowl. Fold out onto a lightly floured surface and knead. In a lightly oiled bowl place dough and cover (about 45 mins to an hour) Punch down. roll dough into golf ball sized shape and place on a greased baking sheet. Place each roll about 1/2 inch apart. cover and let rise again. Bake at 350 degrees until light brown on the top (approximately 20-25 minutes) Enjoy!
AUNT SARAH'S ROLLS
These Rolls have been in my family for years, passed down from Grandma to Grandma and I wanted to make sure I had somewhere to keep it that I wouldnt loose and I can share with everyone else
Provided by samidc
Categories Breads
Time 12m
Yield 40 Rolls
Number Of Ingredients 7
Steps:
- Mix sugar, shortening, and salt (use cake beater attachment).
- Add one egg at a time, beat thoroughly until a smooth consistency.
- Separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients.
- Add 3 cups of flour.
- Switch to dough hook attachment add 4th cup of flour, should be sticky consistency.
- Add 5th cup of flour.
- Between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl.
- Remove dough from bowl and form it into a ball - should be "smooth as a babies behind".
- Place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 ½ to 2 hours minimum.
- Soften salted butter (start with half a stick).
- Roll out dough to about ½ inch height.
- On floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed.
- Preheat oven to 400 degrees.
- Place in pan ½ inch apart. Leave in warm room and bake after rolls double in bulk.
- Bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. Butter tops of rolls as soon as you remove from oven. Yields approximately 40 rolls.
Nutrition Facts : Calories 94, Fat 1.7, SaturatedFat 0.4, Cholesterol 9.3, Sodium 62.6, Carbohydrate 17, Fiber 0.6, Sugar 2.5, Protein 2.4
PENNY PUFF (BUNS)
aunt claras recipe very good this dough will keep several days in cool place very old recipe kossmans im guessin roll out and the yeast was a yeast cake i has no time or temp either if your not bread baker dont try this recipe til i have time to make
Provided by Dienia B.
Categories Yeast Breads
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- proof yeast in 1/4 cup lukewarm water (it says yeast cake soaked i hour ).
- pour boiling water over lard
- add sugar.
- and salt.
- cool
- add beaten eggs
- and yeast
- add enough flour to make stiff dough
- let dough rise until double
- shape into buns
- let rise again
- bake in 425 degree oven 15 minutes (im guessing on time and temp since its not on recipe ).
Nutrition Facts : Calories 392.5, Fat 6.9, SaturatedFat 2.4, Cholesterol 47.2, Sodium 714.2, Carbohydrate 72.4, Fiber 2.1, Sugar 15.3, Protein 9.1
GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES
Found this scribbled on a slip of paper in Great Great Aunt Jessie's recipes from the 40's and 50's. I am copying her scribblings here for preservations sake. I have not made these so I do not have exact times to share.
Provided by TMoney
Categories Dessert
Time 18m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
- Mix well and add 1/2 teaspoon vanilla.
- Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
- Add to first mixture.
- Then add 1/2 cup broken nut meats.
- Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
- When very cold, slice and bake in temperature of 400*.
- 8 minutes.
- Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.
Nutrition Facts : Calories 198, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.3, Sodium 92.2, Carbohydrate 28.2, Fiber 0.9, Sugar 14.2, Protein 2.6
AUNT CLARA'S RICE BALLS
My great-aunt Clara would serve these rice balls as appetizers, but I could make a whole meal out of them they're so good! A great idea for leftover rice which served with a salad, makes a lite-comfort meal.
Provided by Gingerbee
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix cold sticky rice with 1 egg beaten, parsley, parmesan, mozzarella, salt and pepper.
- Use Ice cream scoop to scoop up a rice ball.
- Hand roll ball; roll in flour; dip in beaten egg and roll in bread crumbs.
- Heat 1" cooking oil in pan on stovetop over Medium-high heat and brown until golden.
- Drain on paper towels and serve warm.
- Leftovers do well in microwave.
Nutrition Facts : Calories 411.6, Fat 11.4, SaturatedFat 5.8, Cholesterol 120.9, Sodium 363.3, Carbohydrate 56.8, Fiber 1.5, Sugar 1, Protein 18.3
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4.8/5 Category Dinner
- Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
- Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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- Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.
- Add warm milk to flour mixture. Knead 2 minutes at medium speed, scraping bowl occasionally if needed. Add 1/2 cup flour; knead 2 more minutes.
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